Grilled squid, burghul sun­dried tomato

Taste & Flavors - - SUMMER - By Chef Souheil Ghazal Le Royal Ho­tel Beirut

Chef Souheil Ghazal, Le Royal Ho­tel

IN­GRE­DI­ENTS

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

PREPA­RA­TION

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.

Newspapers in English

Newspapers from Lebanon

© PressReader. All rights reserved.