Archive for November 9th, 2009
It’s a well known fact that not all coffees taste the same. The climate of a given growing region – along with the richness of the soil – plays a large part in determining the resulting flavor. It’s also worth noting that different cultures prepare their coffee in different ways, some roasting the beans longer and others adding an abundance of sugar. Yemeni coffee is one of the most popular blends in the Middle East; it’s a dry, sweet coffee that pairs well with a portion of baba ganoush and pita bread. Here’s a recipe I’ve found to be convenient and delicious.
Ingredients:
1 eggplant
1 can garbanzo beans, drained
3 cloves garlic
¼ cup lemon juice
¼ cup extra virgin olive oil
3 Tsp. ground sesame paste
sea salt, to taste
Directions:
1. Cut eggplant in half and place in oven at 400 degrees for 45 minutes. Cool, then scoop out interior of eggplant.
2. Combine in blender with all ingredients except oil. Use Cilio salt mill to grind out a dash of salt over the top. Mix until smooth, slowly adding oil as you go.
3. Spread over pita and enjoy with Yemeni coffee.