A smooth, creamy blend of chickpeas and tahini infused with bold garlic flavor, finished with a touch of lemon for a a rich, savory dip.
This recipe is effortless if you have company coming and you need something to serve.
It is my understanding that this is called Chicken 65 because it was the 65th item on the menu at Indian restaurants. I don't care what they call it. You will want to eat it 65 days a year it's so good. Eat this as a starter or as an appetizer. Served with lemon wedges on the side.
I made this for my friend who is Lebanese and she said she had to call her mom to tell her how good my recipe was. Serve with warm pita or crackers.
When looking for eggplant, I read that the eggplant that has a circle on the bottom, rather than an oblong marking is less bitter. I swear by it. The oblong marking is a female eggplant (more seeds, more bitter) and the circle is a male (less seeds, less bitter). I'm not sure if there is any truth to it, but I made it once without checking the bottoms and it was very bitter.
French fries are coated in a sesame honey chili sauce that is both sweet and spicy. You will lick your fingers after eating these potatoes. My friend said this is her favorite recipes I've ever made! Finger lickin good!
Do you like mushrooms? Do you like Brie cheese? This combo is right up your alley!
Tender mushrooms filled with creamy, melted Brie and wine, baked until golden and rich, creating an elegant bite with earthy and buttery flavor.
