La Marsa Feast Recipe

Prepare and Blend

Drain and rinse the cooked chickpeas. Reserve a few whole chickpeas for garnish if desired. In a food processor combine chickpeas, tahini, lemon juice, garlic, cumin and kosher salt. Pulse to combine.

While the processor runs, drizzle in olive oil and then add cold water 1 tablespoon at a time until the mixture is smooth and silky (about 1–2 minutes total). Scrape down the sides as needed.

Taste and adjust salt, lemon or tahini to balance. Transfer to a shallow serving bowl, smooth the top with the back of a spoon to create a shallow well. Drizzle with 1 tablespoon olive oil, sprinkle paprika and chopped parsley. Keep covered in refrigerator until serving.

Roast Eggplants

Preheat oven to 450°F (230°C) or prepare a hot gas-stove flame or grill. Prick eggplants with a fork in several places. Roast whole on a baking sheet or directly on the flame, turning occasionally, until skins are charred and flesh is very soft (25–35 minutes). Let cool until easy to handle.

Peel the charred skin and discard. Place the flesh in a colander for 10 minutes to drain excess liquid, then transfer to a paper towel and squeeze gently to remove more moisture.

In a food processor combine the eggplant flesh, tahini, lemon juice, garlic, olive oil, smoked paprika and salt. Pulse until smooth but still slightly textured. Taste and adjust lemon, salt or tahini. Transfer to a serving bowl and garnish with chopped parsley, a drizzle of olive oil and optional pomegranate seeds.

Soak Bulgur and Prep Herbs/Vegetables

Place the fine bulgur in a small bowl and pour boiling water over it. Cover and let sit 10–12 minutes until softened, then drain any excess water and squeeze lightly in a cheesecloth or with hands to remove moisture. Fluff bulgur with a fork.

Meanwhile finely chop the parsley and mint and combine in a large bowl with diced tomatoes and sliced green onions.

Add the softened bulgur to the herbs and vegetables. Whisk together lemon juice, olive oil, salt and pepper in a small bowl then pour over the salad. Toss thoroughly to combine. Let sit 10–15 minutes for flavors to meld, then adjust seasoning and serve at room temperature.

In a large serving bowl combine tomato wedges, sliced cucumber, sliced red onion, sliced green pepper and Kalamata olives. Break or place feta over the top.

Whisk together olive oil, red wine vinegar, dried oregano, salt and black pepper. Pour over the salad and toss gently to combine. Serve immediately.

Soak Chickpeas

Place dried chickpeas in a large bowl and cover with plenty of cold water (they will double). Add 1/2 tsp baking soda, stir and soak at least 12 hours or overnight. Drain thoroughly and pat dry.

Make Falafel Mixture

In a food processor combine soaked chickpeas, chopped onion, parsley, cilantro, garlic, cumin, coriander, black pepper and salt. Pulse in batches until a coarse, grainy paste forms (do not over-process into a paste). Add flour and baking powder and pulse briefly. If mixture is too dry, add up to 2 tablespoons cold water. The mixture should hold together when pressed; refrigerate 30 minutes to firm up if needed.

Shape and Fry

Heat vegetable oil in a deep pan or skillet to 350°F (175°C). Form the mixture into small balls or slightly flattened patties (about 1½ inches). Fry in batches without crowding, turning occasionally, until deep golden and crisp (3–4 minutes). Drain on paper towels and season immediately with a pinch of salt. Keep warm in a low oven while finishing remaining falafel.

Serve warm with hommous, tahini sauce or in pita with salad.

Brown Lamb and Toast Pine Nuts

Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add pine nuts and toast briefly until golden; remove and set aside. Add ground lamb to the same pan and cook, breaking up lumps, until browned and cooked through (5–7 minutes). Drain excess fat if necessary.

Stir in cumin, allspice, salt and pepper and cook 1–2 more minutes to bloom the spices. Return toasted pine nuts to the pan and mix.

To assemble, spread the prepared hommous in a shallow serving dish. Spoon the hot spiced lamb mixture evenly over the center. Drizzle with 1 tablespoon extra virgin olive oil, sprinkle with chopped parsley and a dusting of paprika. Serve immediately with warm pita or flatbread.