Grilled squid, burghul sundried tomato
Chef Souheil Ghazal, Le Royal Hotel
500 g fresh local squid
250 g burghul (crushed wheat) 80 g cherry tomato
100 g tahini
220 g onion
30 ml olive oil
10 g garlic
15 ml marmalade juice
40 g beetroot
2 g salt
1 g sweet pepper
5 g cinnamon
5 pine seeds
Peel the squid, remove the bones and put in heat with boiling water, add vinegar, salt and lemon for 20 minutes. Cool down in cold water and then grill with garlic and olive oil for 5 minutes.
For the crushed wheat, soak in water and strain.
Sauté the onions in olive oil and add the crushed wheat. Mix well and add sundried tomatoes, salt, black sweet pepper and cinnamon; add water over the burghul then cook slowly for 15 minutes till the water evaporates.
For the tajen, sauté the onions in olive oil with garlic. Prepare the taratore aside by mixing the tahini, lemon juice, water, raw beetroot juice and marmalade juice till the mixture is liquid. Put the mixture into the pot, boil slowly for 20 minutes till the oil from the mixture flows on the top.
For presentation, spread the tajen in a plate, then put the grilled calamari on top and garnish with pine seeds.