International Vegetarian Main Course Special
Twice Cooked Potatoes
Potatoes- 2 Big, Boiled with Skin
Sweet Potatoes- 2 Medium, Boiled
Zaatar Spice Powder- a Pinch
Cumin Powder (Jeera)- a Pinch
Salt & Pepper- To Season the Potatoes
Thyme- 2-3 Sprigs
Rosemary- 2-3 Sprigs
Olive Oil- 1- ½ Tbsp.
Cooked Black Chana- 1 Cup
Garlic- 1 Clove Bashed
Hung Yoghurt- 1- ½ Tbsp.
Olive Oil- 1 Tbsp.
Tahini Sauce- 1 Tbsp.
Salt- To Taste
Apple Cider Vinegar- 1- ½ Tsp.
Slice the Potatoes & Sweet Potatoes into Wedges
Arrange them on a Tray, Season with Salt & Pepper
In a Bowl, Mix together the all the Dry Spices (Cumin Powder, Zaatar Spice Powder, Smoked Paprika, Salt & Freshly Cracked Black Pepper), Thyme, Rosemary & Olive Oil
Pour this Marinade over the Potatoes on the Tray & Mix Well
Bake these Potatoes in a Pre Heated Oven at 250 Degrees C for 10 Minutes
Blend together all the Hummus Ingredients (Black Chana, Garlic, Hung Dahi, Olive Oil, Tahina, Apple Cider Vinegar & Salt) so that it forms a Thick Paste
Garnish with Smoked Paprika, Olive Oil & Cooked Black Chana
Alternative hummus is ready!
So Serve the Hummus Fresh with the Twice Cooked Potatoes & Lavache (Crispy Bread Sticks) & Place in a Tall Glass!
Thanks to the show 'Vicky Goes Veg' host Vicky Ratnani for being an Inspiration on this Exotic Dish!
Zataar Spice Powder is a Blend of Few Middle Eastern Spices & is mainly used in Syria and parts of Armenia and Turkey. It contains Oregano, Dried Thyme, Dried Sumac Berries, Dried Hyssop Herb & Sesame.
One of the Major Ingredients in Zataar is Dried Sumac Berries which is made from the Plant Berries of a plant called Rhus Coriaria which grows Wild in Mediterranean & Middle East Regions. The Brick-Red Fruit is sold either as Whole Berries or Dried & Ground. Sumac has a Sour Acidic taste & it was once used for Soothing the Stomach. Presently, Sumac is mainly used as a Condiment for Sprinkling on Vegetables & Small Dishes on the table
Tahina (Sesame Seed Paste) is a Very Important ingredient in the Hummus and Lebanese Cuisine in general!
For more reference, check out Culinary Expert Padma Lakshmi's Site:
Feel free to share your views & do let us know how this one turned out :)