TRY MY MODERN, LEVANTINE CUISINE

Moses Ceylan learned exclusively from the best in his field. After training as a chef, he worked for Christian Jürgens***, Joachim Wissler*** and Sven Elverfeld***. He then worked in as head chef at Juan Amador***, after which he was awarded two MICHELIN stars together with Sebastian Zier at the Einstein Gourmet Restaurant in St. Gallen, Switzerland.
Oriental cuisine with French craftsmanship
As a self-employed chef, Moses Ceylan now mainly cooks Levantine recipes from his home country, but always with the precision and dedication of a 2-star chef. He interprets the dishes in his own authentic way and gives them a modern twist.
Ingredients Moses Ceylan: Parsley hummus
Ingredients
- 200 g Natura organic chickpeas
- Chickpea cooking water
- 2 l water
- 5 g baking soda
- 300 g flat-leaf parsley
- 30 g Al Wadi Tahina sesame cream
- 30 ml Quality Extra Virgin Olive Oil Italy
- 30 g brown butter
- Nutmeg, whole
- Ground cumin
- Black pepper, whole
- Lemon juice from lemon concentrate
- Table salt with iodine
Cooking
Soak the chickpeas in 2 liters of water for 12 hours. Drain the chickpeas and rinse briefly. Place in a pan, fill with fresh water and season with a little salt. The water should be slightly salty. Add the baking soda and cook the chickpeas over a medium heat for approx. 2 to 3 hours until soft. Finely puree the cooked hot chickpeas, leaf parsley and tahini in a blender. Blend with the chickpea cooking water to a creamy consistency. Slowly add the brown butter and olive oil. Season with the remaining ingredients.
Gourmet tip
The chickpeas should remain in the cooking water until they are done, otherwise the recipe will no longer work, as they need more liquid when cold and the mixture will not be as creamy and smooth. Don't throw away the remaining cooking water straight away, as you may need more liquid when the hummus is cold.