09:38 pm - halva I just had a sugar crave but there was no chocolate in the house. Serendipitously, though, just today I heard how to make halva, and there’s really no simpler recipe for anything in the world. Take a couple of spoonfuls of raw tahini, and mix with equal parts honey. That’s it!
(I don’t think this is the traditional way to do it around here, but hey, whatever works.) Current Mood: yummy
10:26 pm - hummus msabaha recipe I’ve made hummus several more times now and am getting consistently good results. Recipe time!
Hummus Msabaha 2 large plates
Hardware: This assumes you have a pressure cooker. If not, cooking time is about 3 hours instead of 1.
Ingredients: 250gr chickpeas (small peas are better) 3 large spoons raw tahini (I use whole-seed) 2 cloves garlic, crushed, then minced. 1 tbsp olive oil 2-4 tbsp lemon juice 1/2 tsp salt Dash of cumin (do not overdo) Dash of nutmeg
Wash dry chickpeas until water is clear. Soak overnight in fresh water — at least 12 hours, more’s good too.
Wash soaked chickpeas once more, again until water is clear and discard it. Put peas in cooker and cover with fresh water + 2cm. Add the crushed garlic. Bring to boil. As the water heats a white goo will begin to appear on the surface: discard it. Let boil for a minute, then seal the cooker and reduce heat once it reaches working pressure.
Cook for 1 hour. (If you don’t have a pressure cooker, it’s 3 hours as noted above, during which you should occasionally skim the goo and check there’s enough water.)
Stop heat and release pressure. Check peas are sufficiently soft: the bran should separate from the rest of the grain with a gentle pinch, and the entire pea should crush fairly easy in your fingers. Be careful when you do this, it’s very hot! Run some water over the test pea first.
Strain out the cooking water form the peas, keeping the valuable hummus water. Run some water over the peas but not too much: msabaha likes to be warm. Return the peas to the pot or place in a large bowl.
Add rest of ingredients. Using a wooden spoon, ladle, or mixer, crush peas into a paste. Add hummus water as necessary (probably a ladleful or two). The desired consistency is about half light paste, half semi-crushed peas.
Enjoy fresh! Serve with pita bread and your favorite spicy sauce*.
Keeps for about three days in the fridge if you use a tupperware-style sealed container, but it’ll dry out some, in which case use some of the hummus water to revivify (the water also makes great stock for many soups).
04:42 pm - thread safety Picked up a set of sewing needles at the dollar store, since I had a button I needed to tighten up and I can’t find my old sewing set. The pack was cheap, but contained this delightful little device titled “threader”:
Do you see how it works? Took me a minute to figure it out!
The set is otherwise pretty crappy: the needle snapped when I was tightening the button. When I get a chance I’ll venture to the Singer shop (closed past 3pm), located on the south end of King George street, which is abluster with happy people amarket, carrying large bags, on unicycles, sporting terrific rastas.
12:39 pm - ya gotta do what ya gotta do There’s a commotion out my window: a large mover’s truck is trying to get through my narrow street. Some cars are parked a little far from the curb and are blocking it — so the movers are moving them. By hand.