A Lebanese feast - Foul Mudamas, Hummus, Baba Ghanouj and Mohalabiya

I’ve found myself in that familiar rut again. Weeks of travel, adventurous eating, and inevitable travel bellies (in that order) have resulted in an overwhelming backlog of posts and photos. Just looking at the volume leaves me wondering where to even begin. I’ve been here before, and this is usually how that vicious cycle starts and lingers.

Over time, I’ve tried a few tactics to pull myself out of it. Food events and “We Knead to Bake” deadlines have helped in the past, but I can’t always rely on those as crutches. That wasn’t why I started blogging. The idea was for this to be more of a daily journal (a live commentary on my experiments with food). Sometimes I wish I treated it more like a Tumblog, capturing fleeting moments and food visuals as they happen.

But somewhere along the way, I get caught up in trying to make everything perfect. I want to articulate the story behind a recipe just right, or capture that ideal photo in perfect daylight. In the process, I lose sight of the moment itself and end up buried under half-written stories and folders of untouched photos — much like a distracted mind juggling far too many thoughts.

And so, here I am, choosing to snap back into the present. It’s time to dust off the baggage and return to more mindful blogging. That doesn’t mean abandoning the travel posts or recipes from the past month. It simply means starting somewhere, catching up gradually, and hopefully being more present — in blogging and in life.

To trace the origins of this Lebanese feast, rewind to our visit to Bangkok this past May. We dined at a popular Lebanese restaurant called Beirut with a group of friends. It was a mixed gathering — reconnecting with a close friend after nearly two decades, catching up with another wonderful friend and her family, and meeting new friends, all over one dinner table.

I’ll admit, I was slightly apprehensive about how the evening would unfold. Thankfully, the food was exceptional and instantly broke the ice, as did the company. The conversation flowed easily, and it felt like we had all known each other for years.

Thank you, M and family — it truly felt like old times, and it was wonderful to reconnect after all these years. Thanks to B and family for making it such a fun evening. And to our new friends, G and F, it was lovely meeting you both. A special thank you for generously sharing these cherished and authentic Lebanese recipes from your kitchen.

I tried these recipes as soon as we got home for our next dinner gathering, and they turned out beautifully. I’d made hummus and baba ghanouj several times before, but the hummus always seemed to need something extra. This version had just the right texture, spice, and balance. I made foul mudammas and mohalabiya for the first time and was genuinely proud of the results.

Since this was a mezze-style spread, I did attempt falafels as well, though they didn’t turn out quite as perfectly this time. If you plan to add falafels to this spread, I’d recommend using the recipe from one of my earlier posts.

Tahini Sauce

Ingredients

• 1 cup tahini paste (store-bought works well. You can also make your own by blending 2 tbsp white sesame seeds, 1/2 tsp sesame oil, 1/4 tsp salt, and 1/4 cup lukewarm water)
• 1/2 cup water
• 3 tbsp lemon juice
• 1/2 tsp salt
• 3 small garlic cloves, crushed

Method

Blend all ingredients in a blender or food processor until smooth.

Hummus (Chickpea Dip)

Ingredients

• 1 cup cooked chickpeas (soak overnight with a pinch of bicarbonate of soda, rinse well, and boil until soft)
• 1/2 cup tahini paste
• 3–5 small garlic cloves, crushed
• Juice of 2 lemons
• 3–4 tbsp water

For garnish

• 1 tbsp olive oil
• 1 tbsp finely chopped fresh parsley
• 1/2 tbsp paprika

Method

Blend all ingredients into a smooth paste. Spoon into a shallow dish, make a well in the center, drizzle with olive oil, and garnish with parsley and paprika.

Tip: Canned chickpeas may be used. Rinse thoroughly before blending.

Baba Ghanouj

Ingredients

• 3 large eggplants
• 2–4 small garlic cloves, crushed
• 4 tbsp tahini paste
• Juice of 2 lemons
• Optional: 3–4 green chilies for added heat
• Salt

For garnish

• 1 tbsp olive oil
• 1 tbsp finely chopped parsley
• 1/2 tsp paprika

Method

Roast eggplants in the oven or over an open flame until skins char and flesh softens. Cool slightly, peel, and blend with remaining ingredients to desired consistency. Garnish with olive oil, parsley, and paprika.

Foul Mudammas

Ingredients

• 1 cup fava beans
• Pinch of bicarbonate of soda
• 5 cups water (for soaking)
• 3 cups water (for cooking)
• 1/2 cup lemon juice
• 5 garlic cloves, crushed
• 1 tsp salt
• 1/2 cup olive oil
• 1 large tomato, diced
• 1/2 bunch parsley, finely chopped

Method

Soak beans overnight with bicarbonate of soda. Rinse, then boil until tender (about 1 1/2 hours). Mix with lemon juice, garlic, and salt. Plate, drizzle with olive oil, and garnish with tomato and parsley.

Optional: Add a pinch of rajma masala for extra spice.

Mohalabiya

Serves 6

Ingredients

• 6 cups whole milk
• 5 tbsp corn starch
• 5 tbsp sugar
• 1/2 tsp rose water or orange blossom water (or a mix of both)

Garnish

• Crushed pistachios or mixed nuts

Method

Heat milk and sugar, reserving 1 cup. Dissolve corn starch in reserved milk and add to saucepan. Cook, stirring, until thickened. Add rose or orange blossom water to taste. Pour into bowls, garnish, and refrigerate until set.

I’m happy to say I managed to pull this together before the month ended and submit it to My Legume Love Affair (MLLA), an event started by Susan of The Well-Seasoned Cook, now continued by Lisa of Lisa’s Kitchen. This edition is hosted by Aparna Balasubramanian of My Diverse Kitchen.