Tissyelebanon Recipes

TISS'YE, LEBANON

Tiss'ye, Lebanon image

"Spiced Chickpeas with Yogurt and Crunchy Pita I love tiss'ye for many of the same reasons I'm fond of eggplant fatteh: It packs a variety of textures and bold flavors into one simple, comfort-food dish-which also happens to look elegant when served at dinner parties. My mother's friend Bushra often makes tiss'ye without frying or toasting the bread, preferring to let the soft pieces of pita absorb the sauces more fully. I like that version, too, but am partial to the crunch that comes from frying or toasting the pita. I've had this preparation more often at Beirut homes and restaurants, but experiment with both versions and see which you like more." From: Jasmine and Fire: A Bittersweet Year in Beirut by Salma Abdelnour

Provided by Annacia

Categories Beans

Time 30m

Yield 6 6 as a side dish, 2 or 3 as a main course

Number Of Ingredients 12

Ingredients

3 1/2 cups boiled chickpeas (canned is fine, rinsed and drained)
4 garlic cloves (or to taste)
1 teaspoon salt, plus more to taste
2 teaspoons fresh lemon juice
3 cups plain yogurt
2 1/2 tablespoons tahini
2 small pita breads
1/2 cup vegetable oil (for frying) (optional)
2 -3 teaspoons cumin
2 tablespoons butter
1/2 cup pine nuts
1 pinch paprika

Steps:

In a cooking pot, heat the chickpeas in water (to cover) over medium heat, then lower heat to a simmer.
Meanwhile, mash garlic with 1 teaspoon salt in a mortar and pestle, then gradually drizzle in the lemon juice and keep mashing until you have a creamy paste. Stir mixture into yogurt, mix in the tahini, and set aside.
Tear the pita into roughly 1-inch pieces. Heat the vegetable oil over medium heat, and fry the bread pieces until browned and crisp, then set aside to drain on a plate lined with paper towels. Alternatively, toast the pita halves instead of frying, then break the bread into pieces.
Drain chickpeas, place them in a bowl, and sprinkle with cumin and salt to taste.
A few minutes before you're ready to serve the dish, heat butter over medium heat and sauteé pine nuts until browned, being careful not to blacken them.
In a deep-sided serving dish, place one layer of the bread pieces, followed by a layer of the chickpeas, and alternate layers until you run out of ingredients (depending on the size of your dish, you may only have one layer of each). Ladle the yogurt over the top. Sprinkle the pine nuts in their butter over top, and add a pinch of paprika for color (optional). Serve immediately, while bread is crisp.

Nutrition Facts : Calories 418.3, Fat 20.4, SaturatedFat 6.2, Cholesterol 26.1, Sodium 952.8, Carbohydrate 46.8, Fiber 7.5, Sugar 6.3, Protein 15

MARCUS SAMUELSSON'S TIBS RECIPE BY TASTY

Marcus Samuelsson's Tibs Recipe by Tasty image

Here's what you need: beef tenderloin, canola oil, kosher salt, pepper, berbere, broccoli rabe, spiced butter, medium red onion, garlic, ginger, jalapeñoes, fresh rosemary, ground cumin, crushed tomato, red wine vinegar, dijon mustard, medium tomatoes, fresh cilantro, injera, cheese

Provided by Alvin Zhou

Categories Dinner

Yield 8 servings

Number Of Ingredients 20

Ingredients

1 lb beef tenderloin, cubed
canola oil, to taste
½ teaspoon kosher salt, plus more to taste
pepper, to taste
1 tablespoon berbere, plus more to taste
2 cups broccoli rabe, roughly chopped
2 teaspoons spiced butter, niter kibbeh, or clarified butter
1 medium red onion, thinly sliced
2 cloves garlic, minced
1 ginger, 1 inch (2 cm) piece, peeled and minced
2 jalapeñoes, sliced
2 sprigs fresh rosemary, leaves, chopped
½ teaspoon ground cumin
½ cup crushed tomato, canned
2 tablespoons red wine vinegar
2 teaspoons dijon mustard
2 medium tomatoes, chopped
2 teaspoons fresh cilantro, chopped
injera, for serving
cheese, fresh - Ayib, for serving

Steps:

Cut the beef tenderloin into cubes. Reserve any fat trimmings and other scraps.
Heat the canola oil in a large skillet over high heat. Add the beef scraps and stir to season the pan. Add the cubed beef to the skillet and season to taste with salt, pepper, and berbere. Sear the meat for 2 minutes, then remove from the pan and let rest. Keep any meat juices behind in the pan.
To the pan, add the broccoli rabe and cook until wilted. Remove from the pan and set aside.
Add a drizzle of canola oil and the kibbeh to the same pan over medium heat. Once the kibbeh is melted, add the onion, garlic, ginger, and jalapeños and sauté for 3 minutes, until starting to soften.
Add the rosemary, cumin, and cook for one minute. Add the crushed tomatoes, red wine vinegar, mustard, berbere, and cooked broccoli rabe. Cook for 3 minutes, until simmering
Return the beef to the pan, along with the chopped tomatoes and cilantro. Simmer for 2 minutes to allow the flavors to meld. Remove the pan from the heat.
Serve the tibs over injera, garnished with berbere and ayib.
Enjoy!

Nutrition Facts : Calories 151 calories, Carbohydrate 6 grams, Fat 7 grams, Fiber 2 grams, Protein 14 grams, Sugar 2 grams

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