Garbanzo Bean Dip
Hummus comes from the Arabic word meaning “chickpeas”
Believe it or not but Brazil is home of one of the best hummus you can find. The History of Brazil and Syrian/Lebanese immigration go as far as the Ottoman Empire when Arabs conquered Portugal and became new Christians “Moors”. During the colonization of Brazil many of the colonists were the new christians and they brought with them to Brazil, their culture. The influence of the Moorish in Brazilian food is rich. Moorish cuisine has been fully integrated as Brazilian food. Today there are approximately 7 million Brazilians of Syrian/Lebanese descent. You will find Arab Restaurants everywhere and Middle Eastern food as part of the main Brazilian menu.
- 2 cups cooked Garbanzo beans or 2 cans drained
- juice of half a Lemmon or lime
- 2 garlic cloves sliced
- 1/3 cup olive oil
- 1/2 tea spoon ground cummin
- salt to taste
- 2 table spoons Tahini (optional)*
- mint leaves to garnish
- Place all ingredients in a food processor except for mint leaves and process until creamy and smooth.*
- Place hummus in a serving dish, drizzle some extra olive oil and garnish with chopped mint leaves. Refrigerate for 1 hour.
*If you remove the skins off the garbanzo beans you will have a silkier puree.
* It can be difficult to find Tahini, when Tahini is added then you have a Hummus bi Tahini, but it is not necessary for just making garbanzo bean dip.
Serve with Pita bread, following is a recipe for homemade pita bread
Torta de Camarao
This is a very popular dish in Brazil, it can be served as a main dish, side dish, party food.
This dish is also known as “Empadao de Camarao” and it is found in every bistro, served in big slices or in mini sizes,as finger food or appetizers .
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup ( 2 sticks) cold butter cut into cubes
- 8 tablespoons ice water
- shredded fresh parmesan cheese
- 1 egg yolk beaten
- 2 table spoons of olive oil
- salt and pepper
- 1 pound of cooked shrimp
- 1/2 lime or Lemmon
- 1 red pepper chopped
- 1/4 of an onion finely chopped
- 2 Roma tomatoes finely chopped
- 2 garlic cloves finely chopped
- 1 cup thinly sliced hearts of palms ( optional but highly recommended)
- 1/2 cup sliced pitted kalamata olives ( optional)
- 1/2 teaspoon red pepper flakes
- 1/2 cup chopped fresh parsley
- 1 table-spoon flour
- Add 1 and 1/2 cups of flour and salt to a food processor or to a medium bowl. Pulse or stir until combined. Add butter and process or use a fork to mix. Add remaining flour and mix until dough is crumbly. Add cold water and process or use hands to shape dough into a ball. If dough falls apart add another table-spoon or two of cold water and work the dough until forms a ball.
- Remove dough from food processor or bowl, place it on a clean surface and divide dough in two halves. Wrap each half with plastic wrap and refrigerate for 1 hour.
- Meanwhile, in a large pan over medium heat, saute onions, garlic, tomatoes and red pepper in olive oil, cook until soft. Add shrimp, squeeze lime juice, add salt and pepper to taste and red pepper flakes. Then add hearts of palms, olives, fresh parsley and flour. Remove from heat and set aside.
- Pre heat oven to 350 F.
- Remove one half of dough from refrigerator and place it on a lightly floured surface. Open dough with a rolling-pin and place it on a round pie dish. Prick dough with a fork and place it in oven for 15 min.
- Remove from oven, place but leave oven on. Pour shrimp filling inside pie crust, set aside.
- Remove other half of dough from refrigerator and open with a rolling-pin on a lightly floured surface. Place dough on top of filling. Press the sides to close the edges. Brush the top with the beaten egg yolk and sprinkle parmesan cheese. Make a cut like a cross in the middle with a knife. Place it on top of a cookie sheet and in the oven and bake for 35 min or until top is golden brown. Let it stand for 5 minutes before serving.
It’s just like French fries but way better! Yucca fries are very popular in Brazil made with yucca root also known as Manioc in Portuguese “mandioca.” They can be eaten as a side dish accompanying black beans, your favorite grilled meat or veggie or by itself as an appetizer, a perfect bar food.
- approximately 3 lb of yucca root (available in most grocery stores)
- 2 cups of vegetable oil
- salt (pink sea salt is my favorite)
- Cut the skin off the yucca root, chop them in 2 inches size cubes, Put them in a pot with water and le them cook til tender, approximately 20 minutes. Drain water and set aside.
- Pour oil in a large frying pan and heat oil at high temperature for about 3 minutes. You can test if oil is ready by putting one yucca in hot oil. It is ready hen it sizzles.
- Using a frying ladle, put a good amount of yuccas in hot oil.
- Let them fry until golden brown turning them around to brown all sides.
- Scoop them and let them rest in a bowl with white paper towel to absorb the oil. You may need to do the frying in two batches. sprinkle with salt and it is ready. Enjoy!