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Sources:
Anthony Rahayel – Al Soussi: The Best Traditional Lebanese Breakfast (eggs, hummus, foul, Fatteh)
How to Prepare Dried Chickpeas:
The BEST Koshari in the world – Egyptian Vegan Street Food
Ful Medames Video:
Ful Medames – Fava beans served 3 DELICIOUS ways
Hummus Fatteh Video:
Hummus but make it a main – Hummus Fatteh
How to fry pitta bread:
Hummus but make it a main – Hummus Fatteh
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0:00 Intro
0:40 Msabaha – Smashed Chickpeas
2:42 Lebanese Ful Medames
4:19 Fattet Hummus
6:21 Homemade Kawarma & eggs
8:42 Taste Test & Outro
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Msabaha: (Makes 2 portions)
400g Chickpeas
1/2 Cup chickpea liquid
1 1/2 Tbsp Tahina
1 Tbsp Lemon Juice
1/4 Tsp Salt
1/4 Tsp Cumin
1 clove of Garlic
Some countries add yoghurt to it
Lebanese Ful: (Makes 2 portions)
400g Fava beans
100g Chickpeas
2 Tbsp Lemon Juice
1 Tbsp Olive Oil
1/4 Tsp Salt
1/4 Onion
1/4 Tomato
1 Garlic Clove
Fattet Humous: (Makes 2 portions)
200g Chickpeas (1/2 can)
140g yoghurt
1/4 Cup Chickpea Liquid
1 1/2 Tbsp Lemon Juice
1 Tbsp Tahina
1/4 Tsp Salt
1/4 Tsp Cumin
1 clove garlic
2 thin Lebanese Pitta breads
Kawarma:
300g Lamb Cubes or Mince (or beef)
300g Lamb fat (or beef)
1 Tbsp salt
For garnish:
Olive oil
Parsley
Lebanese pitta bread
Directions:
To soften and heat chickpeas:
1- Drain your canned chickpeas and rinse with cold water *(If you want to peel your chickpeas, rub them together in a bowl of water to loosen the skins)
2- Place in a pot with 1 Tsp of Cumin and 1/4 Tsp Chilli powder
3- Cover with boiling water, and bring to a boil
4- Allow to simmer for 10-30 minutes, until the chickpeas are soft and tender
5- Once cooked, retain chickpeas and their water until needed
To make Msabaha:
1- Place your chickpeas in a bowl and use a potato masher to lightly crush them
2- Add the tahini paste, mince the garlic and add, then add the lemon juice, cumin and salt
3- Mix thoroughly then mix in 1//2 a cup of cooked chickpea liquid
4- Place in a serving bowl and garnish with chopped parsley
To make the Ful:
1- Pour your can of ful into a pot and heat on medium heat until boiling and warmed through
2- Place the ful in a bowl and mash lightly untill the beans are broken
3- Add in the minced garlic, lemon juice, olive oil, salt and about 50g or a few tablespoons of lightly crushed chickpeas
4- Mix together well, then plate in a bowl. Make a small dip in the middle, add some more chickpeas and garnish the dish with small diced tomato and onion. Add a little parsley and pour loads of olive oil into the dish
To make the Fatteh:
1- Cut your bread into bite sized pieces
2- Mix well with 1 Tbsp Olive oil and 1/4 Tsp each of Salt and Pepper
3- Bake for 8-10 minutes at 180c until golden and crispy
4- Place your chickpeas in a bowl and lightly crush
5- In a serving bowl, place a bed of toasted pitta. Add a few tablespoons of chickpea liquid and mix well
6- Top with the crushed chickpeas
7- Mix the Yoghurt, lemon juice, Tahini, salt, cumin, garlic and 1/4 cup chickpea liquid together
8- Pour the sauce onto your serving bowl until the whole thing is covered
9- Add more bread on top for decoration
10- You can optionally fry some pine nuts in butter or ghee and pour over the dish
To make Kawarma:
1- Slice the meat into small cubes about 1cm in size
2- Slice the fat into smallish pieces
3- Place the fat into a pot over medium heat and allow it to melt completely
4- Once melted add the meat and turn to the lowest heat possible
5- Cook for 30-40 minutes then add the salt
6- Place in a sterile jar and cover with the rendered fat