My dear friend Lea has lived in Lebanon for a while to learn all about the Arabic kitchen. Thanks to her, I learn more and more about the fine Arabic taste. This Sunday, we decided to cook a tajine, (an earthware pot) with (organic!) chicken, red union, saffron, parsnip, sweet potato and tomato with a topping of hazelnut and parsley. We accompanied the dish with a shiraz, some dried fruits (figs, abricot, prumes) and a home-made hummus. Key ingredient to a good hummus is Tahin (a paste of sesame seeds). It gives the hummus the authentic Arabic taste that I like.
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