Lebanese Mezza Dishes: Fattoush, Hoummus, Baba Ghannouj

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So you have a point of reference, these comments are coming from 30+ years of either cooking with, or carrying the torch for, my grandmother who was born in Lebanon.

Fattoush: She never used the lettuce, but that may have been a matter of her preference. Also, she added sliced radishes and fresh sweet peas and deleted the green pepper. I tend to go heavier on the lemon juice than the olive oil, and make a bit more dressing - but I live for lemon and garlic! Very tasty as written. Note, REALLY tasty the next day when dressing has had a chance to soak into the Syrian Bread. Pack leftover (if any in a zip-top and roll it towards the top before closing all the way, to get the best absorption.

Hummus, I agree to less tahini. A little less salt as well. Personal taste.

Baba Ghannouj, spot on, although we always double or triple and it usually takes about 20 minutes under the broiler. Depends on the size. :-

Thanks for sharing the recipes!

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I tried the Baba Ghannouj and it was very tasty. I think that the tahinni sauce was also to much. I will used less went I make it the second time around. I garnished with olive oil and parsley.

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This is a review of the Baba Gannouj only. This is a good recipe, but I feel 2 tablespoons tahinni is enough. Cutting down on it gives you a more silky consistancy which we like.

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The hummus is good. It needs to be chilled first, I didn't add lemon juice since tahinni sauce had it already. I used 1 can of garbanzo beans with a little water to make creamier. And alost 1 clove of garlic. We'll see how it turn out chilled. It tasted like it needed a little salt and more olive oil once chilled.

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Have made this salad countless times- we LOVE the dressing! Great with added feta cheese too. Wonderful salad for a themed Israeli or Middle Eastern syle dinner.

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Made the baba ghanoush - great!

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I add extra extra GARLIC!! Also, if you don't have fresh mint use dried...it does the job: Thanks!

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Usually I'm not a big hummus fan but this one is spectacular if you follow the tip below and roast the garlic (just trow it in the oven with the eggplant if you make both. The reason why the ghanoush can turn out bitter is that the eggplant reacts with metal, so don't use metal bowls and go with wood when scraping ut and you'll be fine.

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I tried making this hummus 2 ways. One exactly as the recipe called for. This was was not my favorite. I agree with the other reviews that there was too much garlic (and I LOVE garlic. It was a more bitter garlic flavor since it was raw.

So for my second attempt i took a small clove of garlic, cut off the top, sprinkled some olive oil on it & cooked it in foil at 400 deg. for 30 min. Then I blended all the cloves in the hummus. It was DELICIOUS. Brought out the sweet flavors of the garlic instead of the bitter flavors.

I garnished the top of the hummus with paprika & parsley and served with fresh pita. Yum yum

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This was fantastic AND simple!