Middle Eastern Lettuce Cups

Name: Middle Eastern Lettuce Cups
Cuisine: Israeli
Ingredients: 200 g/7 oz/scant ⅔ cup Tahini; 1½ tbsp pul biber (Aleppo) chilli flakes; 250 g/9 oz dried chickpeas/garbanzo beans, soaked for at least 2 hours (preferably overnight, with 1 tsp of bicarbonate of soda) or 1 x 400 g can of chickpeas, drained and rinsed; 250 g/9 oz dried chickpeas/garbanzo beans, soaked for at least 2 hours (preferably overnight, with 1 tsp of bicarbonate of soda) or 1 x 400 g can of chickpeas, drained and rinsed; 250 g/9 oz dried chickpeas/garbanzo beans, soaked for at least 2 hours (preferably overnight, with 1 tsp of bicarbonate of soda) or 1 x 400 g can of chickpeas, drained and rinsed; 250 g/9 oz dried chickpeas/garbanzo beans, soaked for at least 2 hours (preferably overnight, with 1 tsp of bicarbonate of soda) or 1 x 400 g can of chickpeas, drained and rinsed; Salt and coarse ground black pepper; Salt and coarse ground black pepper; 1 small aubergine/eggplant, cut into small cubes; 1 small aubergine/eggplant, cut into small cubes; 250 g/9 oz green beans; 350 g/12 oz celeriac, grated; 3 little gem lettuces, leaves separated, washed and dried; 2 tbsp lemon juice; 3 tbsp extra virgin olive oil; 1 small garlic clove, finely crushed; Flaked/sliced almonds, toasted; 4 tbsp pomegranate seeds; 2 spring onions/scallions, finely chopped; 2 spring onions/scallions, finely chopped; 4 tbsp date molasses

Preparation info

Makes:
25

Difficulty
Easy

Appears in

My Tel Aviv Table

By Limor Chen

Published 2023

About

The lettuce cups at our Shoreditch restaurant, Delamina EAST, have gained a cult following. With their spicy tahini, date molasses, pomegranate seeds and toasted almonds, they pack the flavours of the Middle East into one bite. These vegan lettuce cups can be prepared in advance and assembled just before eating.

Ingredients

200 g/7 oz/scant ⅔ cup Tahini
1½

Asia
Israel
Tel Aviv-Yafo
Starter
Gluten-free
Vegan
Mediterranean
Spicy

Method

Preheat the oven to 190°C/375°F/Gas 5.

Mix the tahini and pul biber in a small bowl. Set aside.

If using dried chickpeas/garbanzo beans, put them into a small saucepan, cover with water to about 5cm (2in) above the chickpeas and place on a medium heat. Sprinkle with a p