Pea Cream with Laban Jameed

by | Jul 14, 2019

TanyaAuthorTanyaDifficultyBeginner

Bethlehemite Chef Fadi Kattan has become the voice of modern Palestinian cuisine.  Fadi started his Fawda Restaurant in 2016, honouring Palestine’s best produce with a modern twist, raising to the challenge of rendering this traditional kitchen into a gourmet dining experience.

This dish by Chef Fadi, delivers beautifully twisted flavours of Palestine’s heavenly spring with that of the intensely sharp jameed yoghurt which brings out the ultimate explosion of taste. A contemporary comfort food that re-ignites Palestinian childhood memories.

Suitable as a light starter or a main vegetarian course, this recipe provides an undeniable sentimental value for the lovers of Palestine.

INFORMATION

Yields6 Servings
Prep Time30 minsCook Time15 minsTotal Time45 mins

INGREDIENTS

 3 kg Fresh Peas
 100 g Cream (liquid)
 150 g Olive Oil
 1 Laban Jameed
 1 cup Lemon Juice (freshly squeezed)
 200 g Labneh
 15 g Sea Salt (Palestinian coarse dead sea salt)

INSTRUCTIONS

1

Peel the peas.

2

Boil 2 liters water with the salt.

3

Add 1 kg of peas to boil, leaving 200 gr of raw peas for decoration. Boil the peas for 8 minutes from the moment water starts boiling again.

4

Remove the peas in a colander and cool quickly with cold water.

5

Blend the cooked peas in a mixer or with a hand held blender. Add the cream, 75 gr olive oil, 100 gr of the water the peas boiled in and the juice of 1 lemon.

6

Once smoothly blended, keep aside.

7

In a deep bowl, spoon three tablespoons of the pea cream.

8

Make a quenelle of labaneh and place in the center of the cream and drizzle with olive oil.

9

With a small grater, grate the laban jameed over the dish. For the grating to work well, it is better to freeze the laban jameed ball for 15 minutes prior to grating.

10

Decorate with a few of the raw peas and serve.

Ingredients

 3 kg Fresh Peas
 100 g Cream (liquid)
 150 g Olive Oil
 1 Laban Jameed
 1 cup Lemon Juice (freshly squeezed)
 200 g Labneh
 15 g Sea Salt (Palestinian coarse dead sea salt)

Directions

1

Peel the peas.

2

Boil 2 liters water with the salt.

3

Add 1 kg of peas to boil, leaving 200 gr of raw peas for decoration. Boil the peas for 8 minutes from the moment water starts boiling again.

4

Remove the peas in a colander and cool quickly with cold water.

5

Blend the cooked peas in a mixer or with a hand held blender. Add the cream, 75 gr olive oil, 100 gr of the water the peas boiled in and the juice of 1 lemon.

6

Once smoothly blended, keep aside.

7

In a deep bowl, spoon three tablespoons of the pea cream.

8

Make a quenelle of labaneh and place in the center of the cream and drizzle with olive oil.

9

With a small grater, grate the laban jameed over the dish. For the grating to work well, it is better to freeze the laban jameed ball for 15 minutes prior to grating.

10

Decorate with a few of the raw peas and serve.

Pea Cream with Laban Jameed
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Tanya

Tanya

Born and raised in Toronto, Canada, Tanya knew that Palestine was her symbolic homeland. Always curious about her identity and connecting with her roots, she was eager to strengthen her ties to the Levant and traveled the region, desperate to learn more. It wasn’t until her first trip to Palestine that she became spiritually and emotionally connected. She studied Political Science and Sociology at the University of Toronto. She then moved to the UAE, supporting numerous NGOs related to children’s welfare in the region. When she had her own family, she created the My Olive Roots platform in the hopes that her children and the Arabs diaspora would have a place to connect, learn and preserve their roots. Tanya enjoys discovering humanist stories and exploring the connection of food and art with culture.

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