@ranasmag: Beetroot hummus, lamb chops and purslane salad✨ Beetroot hummus: 8 cups chickpeas, boiled or canned 2 to 3 roasted beetroots 1 1/2 cup tahini ( sesame paste ) 1 tsp salt 1/4 cup lemon juice 2 garlic cloves 1/2 cup ice 1/4 cup olive oil Purslane salad: Purslane leaves Mint Green fresh zaatar Green onions Cucumbers Radishes Pomegranate Dressing: Lemon juice Olive oil Sumac Pomegranate molasses Salt & pepper Flavored Butter for Grilled Lamb Chops 1 ½ cups unsalted butter, at room temperature 1 tbsp cumin seeds 1 tbsp fennel seeds 1 tbsp whole black peppercorns 1 tsp red chili flakes (or whole dried chilies) 1 tsp salt 1.Toast the Spices. Grind into a fine powder. 2.In a food processor, combine the ground spices with the butter and salt. Blend until smooth and fully incorporated. 3.Set aside until ready to use, or refrigerate for longer storage. Roasted potatoes: 5 large potatoes, thickly sliced olive oil Salt and black pepper 1 whole garlic bulb, crushed A few rosemary sprigs ½ lemon juice 1.Preheat oven to 200°C. 2.Boil potato slices in salted water until just tender. Drain. 3.Place potatoes on a baking tray with olive oil, salt, and pepper. Toss to coat. 4.Roast until golden and crispy, flipping once. 5.Add garlic and rosemary, roast a few more minutes. 6.Remove from oven and finish with lemon juice.❤️

Rana

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Wednesday 11 June 2025 15:05:21 GMT