Practicamente dos meses sin publicar ninguna receta y ya iba teniendo ganas de meterme en la cocina, el calor me puede y he estado todo este tiempo sin cocinar practicamente nada, de ahí la ausencia. Ahora que parece que el calor no aprieta tanto, prometo volver a la regularidad, cocinando y publicando, en la medida que mis obligaciones laborales y familiares me lo permitan...
La receta de hoy es un homenaje a mi Siria, ese precioso y desconocido país que se está quedando deshabitado e inhabitable, es una sencilla a la vez que deliciosa ensalada, cuyos colores recogen los de la bandera del país. Rojo, blanco, negro y verde, el rojo lo ponen los tomates, el blanco, el ajo, las berenjenas y en este caso las granadas,el verde el perejil y el negro, la melaza de granada amarga (buenísima).
Es todo un descubrimiento, creo que nunca la llegué a probar en Siria y dada la situación, dudo mucho que lo haga en mucho tiempo..
Ahora que las berenjenas están en su apogeo y que las granadas empiezan a aparecer en los mercados es el momento perfecto para hacer esta singular receta que no os dejará indiferentes. Es una explosión de sabores que conforma un conjunto delicioso, por un lado tenemos la berenjena ahumada ( no os asusteis que es muy fácil de hacer), el tomate, pimiento, el perejil y lo que aporta ese punto de sabor espectacular y que para muchos será desconocido, la melaza de granada amarga...,muy utilizada en un sinfín de platos de la gastronomía de Oriente Medio. Como todos los vegetales son más bien blandos, el punto crujiente lo aportan las nueces del aliño y los granos de granada dulce..Qué os parece?
Como curiosidad os diré que en Siria la denominación de la ensalada es Baba Ghannouj, mientras que en Líbano con el mismo nombre se conoce una deliciosa crema de berenjena ahumada con yogur, tahine y algunas cosillas más (pronto la haré) que en siria se llama M'ttabbal, suele haber bastante confusión por aquí con esos dos platos y más de uno al ver el nombre de la entrada y la foto pensará que me he vuelto loca pero no es así..
- 1 berenjena
- 2 dientes de ajo
- 2 cucharadas soperas de melaza de granada
- 1/2 pimiento verde
- 1 tomate
- 3 cucharadas soperas de perejil picado.
- 1 cucharada sopera de menta fresca picada
- Sal
Para el aliño:
- Aceite de oliva virgen extra
- Media granada.
- Un puñado de nueces peladas.
PREPARACION
Lo primero que tenemos que hacer es ahumar la berenjena. Es una operación muy sencilla aunque lleva su tiempo (todo en la cocina árabe lleva muuucho tiempo) y deja los fogones un "poco" sucios, pero merece la pena.
A lo que voy, lavamos la berenjena, y la ponemos sobre el fuego de la hornilla al mínimo, debe ser así porque se trata de que la berenjena se ase por completo, imagino que sabreis que la berenjena cruda es tóxica así que debe quedar bien cocinada. Vamos girando la berenjena sobre sí misma hasta que veamos que está chamuscadita y bien asada. A continuación, la metemos en una bolsa de plástico, así luego se pela mejor, y la dejamos enfriar.
En un bol, mezclamos el tomate, el pimiento troceados muy pequeños, la berenjena también troceada pequeña, añadimos el ajo picado, así como la menta y el perejil picados. Añadimos dos cucharadas de melaza de granada, un poco de sal y mezclamos bien.
Disponemos en la fuente en que vayamos a servir la ensalada y decoramos con los granos de granada y las nueces en trozos más o menos pequeños.Regamos con un hilo de aceite de oliva virgen extra, a ser posible y a comer!!
Si teneis pan árabe a mano, utilizar pequeñas porciones de pan a modo de cuchara para comer esta delicia y ya me contais...
ENGLISH VERSION:
Almost two months without posting any recipe and I really think it was high time I got back to my kitchen but I can´t stand my city's roasting summer for that I haven´t almost cooked in two months (nor eaten), hence the absence. Lately heat doesn´t seem to be burning us so I have felt again the need to cook, so I promise to return to regularly, cooking and publishing, as far as my work and family responsibilities allow me to do it ...
Today's recipe is a tribute to my Syria, that beautiful and unknown country that is lagging uninhabited and uninhabitable. It's a simple and yet delicious salad, which containes the colors of the Syrian flag. Red (tomatoes), white (garlic and smoked eggplant), black (pomegranate molasses) and green (our green pepper, parsley and fresh mint).
This unique salad is a wonderful finding for me, I think I never tried it in Syria,as far as I remember, but due to the actual situation, I doubt I will do it in a while ..
Now that eggplants are raging and granades begin to appear in all markets is the perfect time to make this unique recipe that will not leave you indifferent. It is burst of flavors that makes a delicious whole, on the one hand we have the smoked eggplant (do not panic it is very easy to do), tomato, pepper, parsley and what provides that unique taste and for many will be unknown, bitter pomegranate molasses ... widely used in countless dishes of Middle Eastern cuisine. As all vegetables are rather soft, the crunchy bite is provided by nuts and sweet pomegranate seeds... What do you think?
As a curiosity I will say that in Syria the name of the salad is Baba Ghannouj, while in Lebanon the same name is given to a delicious cream of smoked eggplant with yogurt, tahini and a few other things (soon I will post it too) that in Syria is called M'ttabbal. There is often considerable confusion around here with those two dishes and some of you may even think that the picture and the name of the recipe don´t match but I didn´t go crazy......
INGREDIENTS:
- 1 eggplant
- 2 cloves garlic
- 2 tablespoons tablespoons bitter pomegranate molasses
- 1/2 green pepper
- 1 tomato
- 3 tablespoons tablespoons chopped parsley.
- 1 tablespoon chopped fresh mint
- Salt
For the dressing:
- Extra virgin olive oil
- Granada Media.
- A handful of shelled walnuts.
PREPARATION
The first thing to do is to smoke the eggplant. It is a very simple operation but takes time (especially in the Arab cuisine everything takes a looooong time) and leaves a "little" dirty stove, but worth it.
Wash the eggplant, and put on the fire burner to a minimum heat, it must be perfectly cooked otherwise it could be toxic so, don´t worry if it becomes too black on the outside. Once it´s done, let it cool down in a plastic bag and afterwards it would be easier to peel.
In a bowl, mix the tomatoes, peppers chopped very small, chopped eggplant, add the chopped garlic , mint and parsley. Add two tablespoons of pomegranate molasses , a little salt and mix well.
Arrange on the serving dish and garnish with pomegranate seeds and chopped walnuts. Add some extra virgin olive oil, if possible and eat !!
If you have Arabic bread by hand, using small pieces of bread as a spoon, eat this delicious and you tell me what you think about it...
Disponemos en la fuente en que vayamos a servir la ensalada y decoramos con los granos de granada y las nueces en trozos más o menos pequeños.Regamos con un hilo de aceite de oliva virgen extra, a ser posible y a comer!!
Si teneis pan árabe a mano, utilizar pequeñas porciones de pan a modo de cuchara para comer esta delicia y ya me contais...
ENGLISH VERSION:
Almost two months without posting any recipe and I really think it was high time I got back to my kitchen but I can´t stand my city's roasting summer for that I haven´t almost cooked in two months (nor eaten), hence the absence. Lately heat doesn´t seem to be burning us so I have felt again the need to cook, so I promise to return to regularly, cooking and publishing, as far as my work and family responsibilities allow me to do it ...
Today's recipe is a tribute to my Syria, that beautiful and unknown country that is lagging uninhabited and uninhabitable. It's a simple and yet delicious salad, which containes the colors of the Syrian flag. Red (tomatoes), white (garlic and smoked eggplant), black (pomegranate molasses) and green (our green pepper, parsley and fresh mint).
This unique salad is a wonderful finding for me, I think I never tried it in Syria,as far as I remember, but due to the actual situation, I doubt I will do it in a while ..
Now that eggplants are raging and granades begin to appear in all markets is the perfect time to make this unique recipe that will not leave you indifferent. It is burst of flavors that makes a delicious whole, on the one hand we have the smoked eggplant (do not panic it is very easy to do), tomato, pepper, parsley and what provides that unique taste and for many will be unknown, bitter pomegranate molasses ... widely used in countless dishes of Middle Eastern cuisine. As all vegetables are rather soft, the crunchy bite is provided by nuts and sweet pomegranate seeds... What do you think?
As a curiosity I will say that in Syria the name of the salad is Baba Ghannouj, while in Lebanon the same name is given to a delicious cream of smoked eggplant with yogurt, tahini and a few other things (soon I will post it too) that in Syria is called M'ttabbal. There is often considerable confusion around here with those two dishes and some of you may even think that the picture and the name of the recipe don´t match but I didn´t go crazy......
INGREDIENTS:
- 1 eggplant
- 2 cloves garlic
- 2 tablespoons tablespoons bitter pomegranate molasses
- 1/2 green pepper
- 1 tomato
- 3 tablespoons tablespoons chopped parsley.
- 1 tablespoon chopped fresh mint
- Salt
For the dressing:
- Extra virgin olive oil
- Granada Media.
- A handful of shelled walnuts.
PREPARATION
The first thing to do is to smoke the eggplant. It is a very simple operation but takes time (especially in the Arab cuisine everything takes a looooong time) and leaves a "little" dirty stove, but worth it.
Wash the eggplant, and put on the fire burner to a minimum heat, it must be perfectly cooked otherwise it could be toxic so, don´t worry if it becomes too black on the outside. Once it´s done, let it cool down in a plastic bag and afterwards it would be easier to peel.
In a bowl, mix the tomatoes, peppers chopped very small, chopped eggplant, add the chopped garlic , mint and parsley. Add two tablespoons of pomegranate molasses , a little salt and mix well.
Arrange on the serving dish and garnish with pomegranate seeds and chopped walnuts. Add some extra virgin olive oil, if possible and eat !!
If you have Arabic bread by hand, using small pieces of bread as a spoon, eat this delicious and you tell me what you think about it...
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