Moutabbal and Lavosh Crispbread
| Servings |
| 4people |
|
|
Ingredients
Moutabbal
- 2 aubergineslarge
- 100ml tahini
- 2cloves garlicminced
- juice of 1/2 lemon
- 1tbsp pomegranate molasses
- extra virgin olive oil to finish
- pomegranate seeds(optional)
Lavosh Crispbread
- 125g plain flourplus extra for dusting
- 60g wholemeal flour
- 1tbsp za’atar
- 1tbsp black sesame seeds
- 1tbsp white sesame seeds
- 1tbsp dried oregano
- 60ml extra virgin olive oil
- 110ml water
- 1tsp flaky sea salt
- extra seeds and sea salt to finish
Instructions
Moutabbal
- Barbecue or char the aubergines on top of your gas hob until black all over and soft all the way through. Set aside for a few minutes to cool
- Once cooled slightly, cut in half and scoop out the flesh. Don’t worry if there is a bit of char in the flesh as it adds to the smoky flavour. Leave flesh to drain in colander for at least 20 min.
- In a food processor, blend together the aubergine flesh, tahini, garlic, salt and half the lemon juice until smooth. Add a good splash of olive oil for extra creaminess. Taste and then adjust the seasoning with salt, pomegranate molasses, olive oil and lemon juice.
- To serve, drizzle with extra olive oil and scatter with pomegranate seeds if you wish.
Lavosh Crispbread
- Heat the oven to 200C/180C fan and line 2 baking sheets with baking parchment.
- Sift the flours into a large bowl and then add all the remaining dry ingredients. Drizzle over the oils and water and bring together with a cutlery knife. It should be soft but not too sticky
- Knead in the bowl for about a minute then dust a work surface and rolling pin with flour. Divide the dough into roughly 4 and roll into either thin strips or sheets and cut out biscuits. Sprinkle with the extra salt and seeds
- Transfer onto baking sheets and bake 20-25 until crisp and dry. Be careful they don’t catch around the edges! Leave to cool
Recipe Notes
