Lebanese Food / Wine and Culinary Traditions

Lebanese Food / Wine and Culinary Traditions
Spring time always inspires me...

Wednesday, November 17, 2010

The Hommos - Foul Joint in Hamra

The basic set-up

My friend Annia Ciezadlo , a talented American journalist / food writer, married to a Lebanese man  has a new exciting book due in February called "A Day of Honey". She took me to a quaint little hommos joint in Hamra. So much fun! The recipe for making hommos is really simple yet a few master it. Here is the thing, if a restaurant or a snack masters the art of making the perfect hommos, then this place has great potential for many other culinary endeavors (I always say) . Here is a simple recipe that is very nourishing and delicious made daily in the hommos joints all around the country, it's called balila. It's a peasant food by excellence, but isn't that what real food is all aobut?

He grinds garlic to a fine paste with a pestle


Squeezes a lemon

He adds lemon juice to the garlic paste

A pinch of salt

A cup of hommos

Another cup of foul

His skilled hands mixes all together

Voila!


Annia enjoying her meal in her favorite snack nearby



No comments: