Kaukab’s mezza table exists for only one purpose–to feed anyone who comes for a visit–no matter how full the tummy. And on this table is served a whole host of Mediterranean dishes, all of which are carefully and generously prepared by experienced hands.
Avocados weren’t a part of the menu selections. It took me many years later to discover them…far away from Kaukab’s table.
The thing about Guacamole is that so many Americans think you have to use mayo to have a good, traditional dish. I used to be one of them. Then I had some in the Yucatan and discovered Guacamole without mayo. Everything about it changed for the better. The taste was cleaner, lighter. From that point on, I quit the mayo.
Over the years, I tried different ingredients–adding some, excluding others–until I came to making it this way:
4 Avocados (preferrably, Haas), cubed (Note: Please save one pit, to be used later to preserve the guacamole, so as not to turn brown while waiting on your guests.)
1/4 of a small red onion, finely diced (about a 1/4C. or slightly less) OR 1 green onion, finely sliced. If white part of onion is rather large, make a slit lengthwise, then slice across.
1 small jalepeno, finely diced
1/2 of small bunch cilantro, finely chopped
1 small lime
6 or 7 cherry tomatoes, quartered
extra virgin olive oil, just a little for drizzling
2 – 4 drops of tabasco
1/8tsp. cumin powder
sea salt, to taste
Gather your ingredients.
Here’s how to cut an avocado and remove the pit–in case you needed to know:
Take your knife and make a cut, wedging the knife into the top of the avocado and gently, but firmly, moving the knife downward and around the other side, turning the avocado with your other hand, to meet back to where you started. With both hands, twist apart. Using your knife, attack the pit with force, and twist to remove. Something like thus:
To cube the avocado, run a small knife lengthwise and then crosswise, making small cubes, which can then be spooned out into a bowl.
Into bowl, put cubed avocados, onions, jalepeno, and tomatoes, and cilantro. Add lime, first start with 1/2 and add more until has a bright limey flavor (I used 3/4 of the lime). Finally, add the cumin, tabasco, and salt, to taste. Drizzle a little olive oil, just enough to moisten.