It’s been a brutally hot week and I’m having people for dinner. We will start with Mutabbal which is basically Egyptian baba ghanouj and pita.
Next to accompany a marinated roast we will be grilling we will also be grilling marinated veggie shish kebabs, lentil salad, and for dessert a simple summer trifle.
Guests may have sparkling water, ice tea, a lovely rosé wine or glass of Sancerre.
vegetables marinating for veggie shish kebab. Marinade marinade made with an Arabian spice blend known as Baharat
Lentil salad made witjh red and regular lentils, for grated carrots, one purple onion, one small purple bell pepper, halved grape tomatoes, Italian flat leaf parsley and fresh basil diced, a simple vinaigrette made with lemon juice lemons asked, garlic, salt, pepper, olive oil, cumin
Mutabbal- two cans drained canned chickpeas, tahini paste, olive oil, one roasted white egg plant and one roasted red pepper, half an onion, three cloves of garlic, a few dashes of Tabasco, Stonington sea salt, a little fresh parsley, juice of one large lemon and zest as well, paprika, cumin, couple dashes of Ras el Hanout. Purée and refrigerate and serve with pita.
Summer trifle made with rasberries, blueberries, lady fingers, lemon and coconut puddings