Alright, so the other day, I got this craving, you know? For something different. And Egyptian food popped into my head. I’ve always loved their starters, those little bites full of flavor. So, I thought, why not try making some myself? It’s always a bit of an adventure when I decide to tackle a new cuisine in my own kitchen.
First up: The Smoky Eggplant Thing – Baba Ghanoush
Okay, so for the Baba Ghanoush, the main star is obviously eggplant. I grabbed a couple of decent-looking ones from the store. My plan was to get them all smoky. I don’t have one of those fancy outdoor grills, so the oven broiler was my best bet. I poked them a few times with a fork – heard that stops them from exploding, though I’m not sure if that’s true or just an old wives’ tale. Anyway, I whacked them under the broiler.
Keeping an eye on them was key. I turned them every so often, letting the skin get all black and blistered. The kitchen started smelling pretty good, that smoky, roasted veggie smell. After a while, they felt super soft. Getting the skin off was a bit messy, I won’t lie. Hot eggplant and peeling don’t always mix well! My fingers got a bit sticky and burnt, but hey, that’s part of the fun, right? Or so I tell myself.
Once I managed to scoop out the insides, I mashed it all up. Then came the tahini. I poured in a good dollop. A squeeze of lemon juice, some crushed garlic – I probably used a bit too much garlic, I always do. A pinch of salt. Stirred it all together. It looked… well, like Baba Ghanoush! I had a little taste. Not bad! Definitely smoky. Maybe a bit more lemon next time, but for a first proper go, I was pretty chuffed.
Next: Attempting Ta’ameya (Kind of like Falafel)
So, after the Baba Ghanoush success, I felt ambitious. Ta’ameya time! Now, I know traditional Ta’ameya is made with fava beans, but finding those dried and then soaking them… nah, too much effort for a weekday experiment. I had a can of chickpeas in the cupboard, so I figured, close enough, right? Sort of a cheater’s version.
I drained the chickpeas and tossed them into my food processor. Added a bunch of fresh parsley and cilantro – I just ripped the leaves off the stems, no precise chopping here. Some onion, more garlic (yes, again!), cumin, coriander, salt, and a bit of flour to help bind it. Then I pulsed it. The tricky part was getting the texture right. Didn’t want a smooth paste, but also not too chunky. I think I got it somewhere in the middle.
Forming the patties was next. I tried to make them into little discs. Some were a bit lopsided, others a bit too thick. Consistency is not my strong suit when I’m winging it. I heated up some oil in a pan. Not too deep, just enough for a shallow fry. When the oil was hot, I carefully placed the patties in. They sizzled away nicely.
- First batch: a bit too dark. My heat was probably too high.
- Second batch: much better! Golden brown and crispy.
I cooked them in batches until they were all done. They smelled amazing. Crispy on the outside, and surprisingly good on the inside, even with the chickpeas. They held together too, which was my main worry.
The Grand Finale (of my Kitchen Efforts)
So, there I had it. My very own Egyptian-inspired appetizers. A bowl of smoky Baba Ghanoush and a plate of crispy Ta’ameya. I served them up with some pita bread I had. Sitting down to eat them, it felt pretty rewarding. It wasn’t perfect, some things I’d tweak next time, like less garlic in the dip, or maybe trying actual fava beans for the Ta’ameya if I’m feeling patient. But overall, a successful kitchen adventure. And honestly, just making it happen was the best part. Beats takeout any day, sometimes.
