Today, we have the privilege of chatting with Karima Hazim Chatila and her daughter, Sivine Tabbouch, the talented duo behind Sunday Kitchen. They’re excited to share some delicious breakfast and brunch dishes that are sure to elevate your weekends.
“Lebanese cooking has a distinctive aroma, and one key element is sabaa bharat, a classic spice blend featuring seven spices,” Karima explains. “Each region has its own variations, and every family has its unique recipe. Ours is a reflection of our heritage.”
To kickstart your morning, they suggest pairing these dishes with fresh mint, chopped onions, pickles, and warm pita bread.
First on the menu is “Salatet foul medammas,” or Mum’s fava bean salad. “This dish takes elements from the traditional stew and reimagines them into a vibrant salad full of texture,” Sivine shares. “Just remember to soak your dried beans and chickpeas the night before if you’re planning to use them.”
Here’s how to make it:
**Ingredients:**
– 400g can of fava beans, rinsed and drained
– 400g can of chickpeas, rinsed and drained
– 2 tsp bicarbonate of soda (for dried beans)
– 3 garlic cloves, crushed
– Sea salt, to taste
– ½ yellow bell pepper, finely diced
– 1 small Spanish onion, finely diced
– 100g cherry tomatoes, quartered
– Fresh herbs: parsley, mint, oregano
– 120ml lemon juice
– 120ml extra virgin olive oil
– Zest of 1 lemon (for garnish)
– Pomegranate seeds (for garnish)
To prepare, drain and rinse the beans, then cover them with boiling water in a saucepan. Simmer for 10 minutes. In a bowl, mix the garlic and salt, then add in the warm beans, vegetables, herbs, lemon juice, and olive oil. Toss everything together and serve, garnished with lemon zest and pomegranate seeds.
Next, they recommend “Hummus bi tahini w’ lahme,” hummus topped with spiced minced lamb. Karima notes, “Using coarse minced meat really enhances the flavor, as the fat caramelizes in the ghee and creates a rich taste.”
**Hummus Ingredients:**
– 350g dried chickpeas
– 1 tsp bicarbonate of soda
– 250g tahini
– 100ml lemon juice
– 3 garlic cloves
– Sea salt, to taste
– Ice-cold water (50–100ml)
**For the Lamb Topping:**
– 500g coarse minced lamb
– 1 tsp sabaa bharat
– ½ tsp ground cinnamon
– 2 tbsp ghee
– 75g pine nuts
– Paprika for garnish
“Make sure to soak the chickpeas overnight,” Sivine advises. “Then cook them until they’re tender but not mushy. Blend the chickpeas into a paste, gradually adding in the tahini, lemon juice, garlic, and salt. Finally, drizzle in the cold water.”
For the lamb topping, cook it in a hot pan with ghee, incorporating the spices until everything is well blended. Serve the hummus on a plate, topped with the spiced lamb and garnished with whole chickpeas and paprika.
Lastly, they introduce “Salatet bayd w’ batata,” an egg and potato breakfast salad that’s both quick and simple. “This dish really highlights the importance of quality ingredients,” Karima emphasizes.
**Ingredients:**
– 6 eggs
– 500g baby new potatoes
– A handful of oregano, mint, and parsley leaves
– Sea salt, to taste
– Ground pepper and Aleppo chili
– ¼ tbsp sabaa bharat
– 60ml extra virgin olive oil
– A squeeze of lemon
– Optional: sliced chili for garnish
To prepare this salad, boil the eggs and potatoes, then mix them with the chopped herbs, spices, olive oil, and lemon juice. “Be gentle when combining to keep everything intact,” Sivine advises.
Finally, they share the recipe for “Sabaa bharat,” the seven-spice blend that ties their dishes together. “It’s all about achieving the right balance with spices,” Karima explains.
**Sabaa Bharat Ingredients:**
– 2 tbsp black peppercorns
– 3 tbsp cumin seeds
– 3 tsp coriander seeds
– 3 tsp grated nutmeg
– 1 tsp cloves
– 1 cinnamon stick
– 3 tsp allspice berries
“Whether you grind whole spices or use ground versions, this blend is essential,” Sivine concludes.
With these dishes and the warmth of family cooking, you’re well-prepared to impress your guests at brunch. Thank you, Karima and Sivine, for sharing your culinary treasures with us today!
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