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What-a-hummus

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How often does it happen that the guy sitting at the table next to you asks 'Where are you from?' for the sole reason that, and I quote: 'Well it looked like you'd never seen a falafel before in your life.'

The first (and only, thankfully) time that happened was when I visited Foul W Hummus a couple of weeks ago to sample and photograph their delicious hummus. Now that I think about it, I'm surprised it hasn't more often considering my (borderline crazy) fascination with taking multiple shots of food at restaurants and eateries.

Right, let's get the disclaimer out first: I love hummus. Part of my life's mission involves hunting for decent hummus* - and don't scoff, enough outlets get it wrong for me to include it in a mission statement. That's how much I adore this awesome chickpea creation. So when I spotted a little outlet in Barsha named after it, I was intrigued enough.

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Foul W Hummus is a fantastic testament to the 'less is more' philosophy. With a simple menu comprising three main items - Foul, Hummus & Falafel (and related variations) only, they may only do a few things, but they do them right.

This is particularly true when it comes to their hummus; the only word that comes to mind is addictive! They seem to have their proportions perfectly right - just enough creaminess and just enough tahini - to always leave us licking the edges of the containers every time we go. They also keep a constantly-on-the-stove container of boiled whole chickpeas to add that perfect warmth into each serving.

I'm a regular, as Mahmoud (who mans the entrance and phones) will assure you. Heck, I've even got cousins all the way in South America craving their hummus months after their last visit (during which, mind, we made 4 trips to the place in a week). We're not the only ones either; stop by on a Friday morning and you'll barely be able to stand in there - which will only make you glad they get their orders done quickly! 

Foul W Hummus does have other items on their menu - foul and falafels - both of which are good as well. I will admit I've had better falafels and foul elsewhere, but theirs is still among the fresher ones available around town. It's just...their hummus is so enjoyable, the others pale a little in comparison. We've also tried their fatteh - which is yummy as well except it dries up quickly, so I don't recommend getting it unless you're eating it there, or in the car on your way home. (Edit: A subsequent visit indicated that they've solved that problem, so take it away!)

To top it all, the staff are incredibly friendly, smiling about in their nice blue tees - to the point where they started posing and pointing at things to make sure I covered it in my picture gallery.

Once we were done eating and I was satisfied with the pictures of the place itself, Chef Azizi walked out from the kitchen and insisted on showing us (and taking pictures of) their nerve center as he made falafels at the speed of light, the smile never leaving his face. A must visit!

*I live to eat. Sue me. Ok, don't, but you know what I mean.


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Foul W Hummus, Al Barsha
Ground Floor, Rose Garden Hotel Apartments; near Al Adil Supermarket area | Google Map Link+97143957767

Posted by   chirag              Filed under  //   Dubai   Foul W Hummus   hummus  

Festive breakfast

Xmas

Another gem from Sri Lanka!

On Christmas day, our little boutique villa in Unawatuna, served us a festive breakfast. Along with the usual continental breakfast fanfare, we were surprised with a visually delightful dish. The little Christmas tree like savory parcels definitely brought a huge smile to our faces. Curried semolina, stir-fried with cashews, curry leaves, grated coconut, red chilies (similar to Indian upma) shaped like a tree and then layered with salty potato strings to hold onto the shape. The tree was then garnished with curry leaves and the top was adorned with a star made out of a carrot slice!

Not only was the dish interesting to look at, it was definitely simple and delicious and helped keep the hunger pangs at bay until our huge Christmas meal. I don’t think the dish has a name, or if it does – please give me a shout out.

(Location: http://rideevilla.com/)

Posted by   Siddhi Dhavale  

What a Watalappan!

Wat

As we all know, Sri Lankan food is super delicious and super spicy. On my recent trip to Sri Lanka,a certain devilled dish sent my palate up in roars and of course I needed rescuing and well water, juice, bread etc. don’t help at all – at least in  my case. So the waiting staff brought me a simply but beautifully plated dish of 'spiced coconut custard' or Watalappan.

At first sight, it was a light, spongy textured piece of cake with a caramelized top, garnished with strawberries. On taking a spoonful, the Watalappan just melted in my mouth. Smooth, airy and creamy egg custard, with a rich coconut flavor, doused in nutmeg, cardamom and cinnamon and baked to perfection. The beautiful golden color is mainly attributed to Jaggery, which is used to sweeten, also gives the custard a distinct color and flavor.

I spent the rest of my holiday, trying out Watalappan in different cities in Sri Lanka and I must say that Randholee Resort in Kandy, takes the cherry.

 

Posted by   Siddhi Dhavale  

What are you doing tomorrow? @bakefestdxb

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Hoping to see you guys there tomorrow! Make sure to come say hi :)

Posted by   chirag              Filed under  //   BakeFestDxb  

Pastel de Tres Leches

Tres

On a lazy Friday afternoon, post lunch, what’s that one piece of food that can completely satisfy all your senses? Well most of us have a vague idea of what pleases us, after a coma-inducing meal, however for me it has, is and will always be the Tres Leches cake.

Tres Leches, which literally means ‘three milks’ in Spanish, is a light sponge, generously soaked in three different kinds of cow’s milk, baked to perfection ensuring no crust, dense yet light fluffy texture, with every bite screaming ‘just died and gone to heaven’.

If I’ve managed to make you salivate, you can definitely sink your teeth into this cake at Maria Bonita’s Taco shop on Umm Al Sheif road in Jumeirah.

A tip – to avoid disappointment, ring in advance and book a slice for yourself (I know :)).

Posted by   Siddhi Dhavale  

Ferrero Rocher Cheesecake

I have been making cheesecakes yet again. This time I decided I would attempt to make a favourite of mine. Ferrero Rocher Cheesecake. This took some imagination and a little bit of research. I finally decided to alter a few recipes which I found to make my own.

Ingredients:

  • One box of Ferrero Rocher chocolates
  • One jar of Nutella
  • 1 250g packet of Chocolate Digestive Biscuits
  • 100g Butter, melted
  • 1 Tub of Double Cream (300ml)
  • 1 Tub of Cream Cheese (300g Philadelphia)
  • 3 tablespoons of Icing Sugar
  • a handful of chopped roasted Hazelnuts (to decorate)

Method:

  1. Line the cheesecake tin with baking parchment
  2. Crush the digestive biscuits in a mixer and add the melted butter into the mixer. Pulse the mixture till combined.
  3. Pour into the cheesecake tin and press down firmly
  4. Whip a bit of the cream with the Philadelphia to soften and remove any lumps. 
  5. Whip the rest of the cream in a separate bowl with the icing sugar
  6. Add the softened Philadelphia to whipped cream and mix till just combined
  7. Pour the combined cream cheese mixture into the cheesecake tin, smoothing down with a spatula or spoon.
  8. Spread a layer of Nutella over the cream cheese mixture. 
  9. Sprinkle on some roasted chopped hazelnuts
  10. Add one whole Ferrero Rocher per slice of cheesecake. (usually 8/10 slices)

Top tips:

  • If you are making it in a cheesecake tin, line the tin with baking parchment
  • Grease the baking parchment with some butter to make it stick to the inside of the tin
  • You can make individual cheesecake pots (see picture above)
  • Press the digestive biscuit base down gently with a spoon or fingers if you like getting messy
  • Dipping the spoon/spatula in water helps the Nutella layer smooth out

I love making cheesecakes almost as much as I love devouring them. I dare you to give this one a try, you will not be disappointed. Happy Cheesecake making! 

Posted by   Khadija Rawat              Filed under  //   Nutella   cheesecake   ferrero rocher  

Let there be 'cake'

Cake

The history of cake dates back to ancient times. According to the food historians, the ancient Egyptians were the first culture to show evidence of advanced baking skills. The Oxford English Dictionary traces the English word ‘cake’ back to the 13th century. According to food historians, the precursors of modern cakes (round ones with icing) were first baked in Europe sometime in the mid-17th century. It was not until the middle of the 19th century that cake as we know it today arrived on the scene and the birthday cake became an integral part of the birthday celebrations in Western cultures since the middle of the 19th century. With the development of culinary and confectionery advancement, what we have now is just a delectable masterpiece of  rich ingredients, combined to tantalize all senses.

Well, can you imagine a world without cake?

Wait, wait - can you imagine a birthday without cake?

No, never.

So, here's presenting a slice of sin, from Shakespeare & Co, Dubai -  the Mogador. Moist sponge with hanzenut cream, oozing rich milk chocolate, finished with whole roasted hazelnuts and dark chocolate. One word - divine.

Posted by   Siddhi Dhavale              Filed under  //   Shakespeare&Co   cake   chocolate   desserts  


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