Chef/Host Maria Loi takes viewers island hopping across the Mediterranean and serves the secret to making some of the region’s classic dishes. This season, she explores the links between Emirati cuisine and Mediterranean tradition. In “Abrahamic Family Spirit,” Loi visits Abrahamic Family House to learn about the multicultural culinary landscape of Abu Dhabi. This recipe highlights ingredients common across multiple faiths, tied together by the richness of extra virgin olive oil.
Serves 4
INGREDIENTS
2½ cups of cooked chickpeas*
8 dried figs, whole or halved
½ cup pomegranate seeds
½ cup halved dates
1 cup full-fat Greek yogurt
2 tablespoons of extra virgin olive oil 1-2 teaspoons of sesame seeds, toasted if desired
* Spices or herbs can be added to the chickpeas during preparation if desired.
Optional: Other fruits such as prunes, dried apricots, or apples, or nuts such as walnuts and almonds may be added.
TO PREPARE
STEP 1 Arrange chickpeas, figs, pomegranate seeds, and dates, each in their own section on outer edge of plate (or in corners of a square plate).
STEP 2 Scoop yogurt into center of plate.
STEP 3 Sprinkle sesame seeds and drizzle olive oil on top of all ingredients.
STEP 4 Serve with warm pita bread or crusty bread. Use bread to scoop yogurt and chickpeas and then top with fruit. Serve as a light snack or a sweet and savory treat at the end of a meal.
