This could get meze: Hummus and Tabbouleh

I LOVE Middle Eastern food.  One of my favourite cookbooks is Persiana by Sabrina Ghayour and I also love all the Ottolenghi books.  Maha in Melbourne is one of my favourite restaurants – their 12-hour slow cooked lamb is to die for!  I also used to live in an area of Melbourne that is full of middle eastern restaurants and ate at one of them at least once a week. So I was very excited to see that the next chapter in Good Housekeeping’s World Cookery (1972) was for food from Syria, Lebanon, Iraq and Iran.  I was even more excited to see that there were recipes for two absolute classics of the region – hummus and tabbouleh.  Both of which were in the Lebanese section. 

Apart from the deliciousness, one of the other reasons I love Middle Eastern food is the amazing names for example,  The Imam Fainted, and The Dervish’s Rosary.  No other culture that I can think of has such poetic names for their food.  My original plan had been to feature both of these recipes however, I recently discovered that I have an allergy to eggplant (aubergine), an ingredient that features heavily in both of these dishes.  

Have you ever wondered if what you see and call “green” is the same as what other people see when they see green?  Yes, it’s the colour of grass and leaves and apples but is the green I see the same as the green you see?

I wonder about things like that all the time.  

I’m super fun at parties…

Well, my experience with eggplant was a little like finding out that what I call green is what everyone else calls pink.  I was talking to a friend of mine about eggplants (as you do) and happened to mention “I like the way they make your mouth go all tingly”.  

My friend was like “No…no it doesn’t….” with this face:

Long story short, it turns out that not everyone’s mouth tingles when they eat eggplant and that tingle is actually an allergic reaction.  Turns out I am mildly allergic to nightshades, particularly eggplant and capsicums. 

So an eggplant heavy menu was off the menu.    So, no great names today,  just some damn nice food.  Starting with…

Hummus

Luckily I have no allergy problems with hummus which is wonderful because I eat it by the truckload. And yet, I have never made it before. And I may never make it again.  I’d read that for really smooth hummus you need to peel the chickpeas.  This is not only utterly boring (even using the hacks that abound on the interwebs) but also oddly repulsive.  The chickpea peels kept sticking to my fingers and pulling them off felt weirdly like removing my own skin.  It even looked a bit like it too…

The hummus was lovely though.  This was a very classic recipe but, you could jazz it up by adding herbs or other flavourings to it.  

Here are twenty or so variations from my Appetizers spreadsheet:

You say Tabbouleh, I say Tabouli

For the love of Mike can we settle on one spelling and stick to it?  I’ve seen this spelt so many different ways – Tabbouleh, Tabouleh, Tabouli, Tabbouli…..in the end, even Good Housekeeping gave up.  They list this in the index as Mint and Parsley Salad!

Unlike hummus, which I buy pretty much every week, I never buy tabbouleh. Because store-bought tabbouleh is generally disgusting – soggy and bland. 

Homemade?  Delish!  

Like the hummus, the tabbouleh recipe in World Cookery is fairly plain.  But this will allow you to jazz it up as you wish.  Next time, I will add a little sumac into the dressing to ramp up the zing factor.  I am also very taken with the Ottolenghi idea of topping tabbouleh with pomegranate arils.  

That variation and a number of others can be found here.

The Recipes

I used tinned chickpeas for my recipe.  I also assumed that when they said sesame oil in the recipe for hummus that they meant tahini (given it is in the recipe title) and not the sesame oil you use in Asian dishes.

Also, I did not garnish with parsley as per the suggestion because I needed all my parsley for the tabbouleh.  I used a sprinkle of paprika. 

The tabbouleh recipe suggests that you eat your tabbouleh using lettuce, vine or cabbage leaves as scoops. I prefer pita as the scoop, and if that piece of pita happens to have a smear of hummus on it, so much the better!

You could add some other delicious Middle Eastern titbits (for inspiration see here) and make up a lovely meze platter with these.  Or, you could do what I did and just have them, along with the pita bread for lunch.

For those who care about such things, this meal is vegan. 

Have a wonderful week!  But before we go, tell me, what is your favourite cuisine?