Recipes to surprise brought from Syria and Senegal

There are many ways to discover the world. We can travel to different countries, read stories that describe other ways and customs, watch films that take us into societies that are sometimes different from our own... Why not also do it by exploring their different cuisines ? Download our free guide here with vegetarian recipes and tips to prepare tasty and healthy dishes. Today we propose to walk around the world through 2 exquisite tapas recipes as a starting point. Two surprising recipes that we have extracted from the book The world in small bites by Jordi García. The author investigated local cuisines to compose a mosaic of small bites and thus mix cultures and flavors in a more global approach, with proposals that are carefully prepared, simple and quick, but always tempting to the palate. The author said: The world in small bites aims to be that, a respectful approach and tribute to the gastronomy of the world, to the towns and their people, a brushstroke of color that from South America to Oceania, passing through Africa, the Maghreb, the East, Europe and Asia, can bring us closer to its traditional culinary roots so that we can share and enjoy its cuisine.

Take note of the ingredients and the method of preparation of these two delicious recipes to surprise your guests! Eggplant pâté with pomegranate recipe-hummus-eggplant This delicious vegetarian starter is one of the most popular dishes in Syria . We can accompany it with some crusty bread or freshly baked pita or raw vegetable sticks such as carrots or celery. Ingredients Europe Mobile Number List for 8 tapas 2 eggplants 2 cloves of garlic 2 tablespoons tahini 1 natural yogurt 1 lemon 4 tablespoons extra virgin olive oil ½ granada Sal Preparation mode Wash the eggplants, cut them in half, salt them generously and let them rest for about 20 minutes. Then wash them under the tap and dry them. Arrange the eggplants with the white side up in a baking dish and cook them, preheating to 180ºC, for 25 minutes. Remove, let it cool and remove the skin. Place the pulp in the blender glass, add the peeled garlic, tahini, lemon juice, salt, and blend until you obtain a homogeneous cream. Check the taste and add a little more salt or lemon juice if necessary.



Shell the pomegranate, removing all the white skin. Serve the eggplant pâté in a bowl, decorated with the pomegranate and accompanied by pita bread. fish yassa fish-recipe This is a traditional Senegalese recipe that mixes onion, lemon and fish and gives an exquisite result. Ingredients for 8 tapas 500 g white fish fillets (mullets) 2 onions 1 or 2 chiles 2 lemons 2 tablespoons Dijon mustard 2 tablespoons olive oil Sal Pepper Preparation mode Peel the onions and cut them into julienne strips. Squeeze the juice from the lemons. Cut the chiles in half, remove the seeds and chop them. In a bowl, mix the mustard with the lemon juice, the chopped onion, the salt, the pepper and the chilies. Place the fish fillets in a bowl and add the prepared mixture on top. Stir a little and let it marinate for 1 or 2 hours. Remove the fish fillets from the mixture, pat them dry with some absorbent paper and cook them on a griddle or non-stick frying pan with a tablespoon of oil. After 2 minutes, turn them over and cook them on the other side. Remove and reserve hot. Remove the onion from the marinade mixture and sauté it in a pan with the remaining oil for 8-10 minutes until golden. Heat the marinade mixture in a wide saucepan for 2-3 minutes and use it to accompany the fish and onion. Serve with some couscous or rice as a garnish.