salt1 tablespoon pine nuts sautéed in a little oilUsing a deep skillet, sauté the onions gently in the oil until soft and golden. Addthe walnuts, the breadcrumb purée, the pepper (chili or purée), the cumin andsalt to taste. Continue to sauté gently on a low heat until the ingredients are wellblended - about 12 minutes.Remove from the heat, place in a bowl and garnish with pine nuts.
is eaten as a dip with bread. It can also be used as a spicy dip withkebabs, grilled meats and fish. The Lebanese also eat it as a spread on toast.Serves about 6.
Tahinat el Beid
2 tablespoons sesame oillemon juicewater1 clove garlic, crushed1 tablespoon chopped parsleysalt1 hard-boiled eggPut the oil in a salad bowl and add lemon juice drop by drop – the quantitydepends on how astringent you want it. Thin with a little water.Add the garlic, parsley and salt and the egg very finely chopped. Sprinkle oncayenne.This is another bread dip.
Chickpea and Olive Appetizer
1 cup dried chickpeas, washed and soaked overnight in 8 cups water1/2 cup black olives, chopped