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Mona agreed to share a couple of recipes with us for our World in London series.
- Two large aubergines
- One small garlic clove
- Two lemons
- Four tablespoons of tahina
- Half a teaspoon of salt
- Olive oil and fresh mint for garnish
Prick the fresh aubergine with a knife and put it on a baking tray under the grill. Grill each side for 10 minutes or until the skin is burnt slightly. When it is ready, cut the skin open with a knife and scoop the flesh with a spoon into a large bowl. Don’t worry if you have a few black bits stuck to the aubergine. Crush the garlic and add it to the mixture with the rest of the ingredients, and with a pestle or fork mash the mixture until smooth and creamy. Garnish the baba ghanouj with olive oil and mint. Leave it in the fridge to chill. Best served with warm pitta bread and shallots.
- Half a bunch of flat parsley
- A handful of baby lettuce if available
- Fifteen leaves of cos lettuce
- Two tomatoes
- One avocado
- One cucumber
- One green pepper
- One bunch of radish
- Twenty mint leaves
- Two lemons
- One teaspoon of salt
- Two tablespoons of vinegar
- Half a cup of olive oil
- One teaspoon of sumac (tangy Lebanese red spice) if available
- One Lebanese pitta bread
Wash all the vegetables and cut into bite-sized pieces. Cover the bowl and leave it in the fridge. Squeeze the lemon juice into a large cup, add olive oil, salt, sumac and vinegar. Leave it to one side until ready to serve. Grill the bread on both sides, either in the oven or in the toaster, till golden. (Lebanese bread burns very quickly.) Cut the bread into small pieces. When you are ready to serve the salad pour the lemon juice mixture on the vegetables, sprinkle the bread on top and give it a good mix. Serve immediately.
Where do you go for a taste of Lebanon in London? Let us know in the comments below.