Fattet Hummus (Chickpeas with Pita and Spiced Yogurt)
Over the Levant, you will discover minor departure from fatteh, dishes based on toasted or seared day-old bread. The term originates from the Arabic word "fatta", which means to disintegrate bread. In this Lebanese adaptation from cook Fouad Kassab's mom Isabelle, dark colored margarine best a layered dish of heated pita and chickpeas hurled with spiced yogurt. To spare time, absorb the chickpeas water and preparing pop: the alkalinity of the pop separates the beans' phone dividers and lessens the cooking time.
SERVES 4
Fixings
1½ glasses dried chickpeas, doused overnight with 1 tsp. heating powder, at that point depleted, or two (16-oz.) jars chickpeas, depleted
2 (8") pita breads, attacked 1" pieces
½ glass additional virgin olive oil
Fit salt and naturally ground dark pepper, to taste
¾ glass pine nuts
1 glass plain, full-fat yogurt
3 tbsp. minced mint
¼ tsp. paprika
2 cloves garlic, minced
3 tbsp. unsalted margarine, carmelized
Guidelines
1. In the case of utilizing dried chickpeas, bubble them in water in a 8-qt. pan until extremely delicate, around 30 minutes. Deplete; exchange to a shallow dish.
2. Warmth stove to 400°. Hurl pita with ⅓ glass oil, salt, and pepper on a heating sheet; spread into an even layer. Heat until brilliant and fresh, 8– 10 minutes; let cool marginally and hurl with chickpeas. Warmth remaining oil in a 8" skillet over medium-high. Cook pine nuts until brilliant, 4– 5 minutes; put aside. Blend yogurt, mint, paprika, garlic, salt, and pepper in a bowl; sprinkle over pita blend. Top with pine nuts; shower with darker spread.
Source: saveur.com
Formulas identified with Fattet Hummus (Chickpeas with Pita and Spiced Yogurt)
Sheep, tabouli and hummus wrap | Hummus Ma Lahma | Extra-Creamy Hummus | Grilled Veggie Hummus Wrap | Spicy Hummus: Quick Chickpea Spread | feta hummus
SERVES 4
Fixings
1½ glasses dried chickpeas, doused overnight with 1 tsp. heating powder, at that point depleted, or two (16-oz.) jars chickpeas, depleted
2 (8") pita breads, attacked 1" pieces
½ glass additional virgin olive oil
Fit salt and naturally ground dark pepper, to taste
¾ glass pine nuts
1 glass plain, full-fat yogurt
3 tbsp. minced mint
¼ tsp. paprika
2 cloves garlic, minced
3 tbsp. unsalted margarine, carmelized
Guidelines
1. In the case of utilizing dried chickpeas, bubble them in water in a 8-qt. pan until extremely delicate, around 30 minutes. Deplete; exchange to a shallow dish.
2. Warmth stove to 400°. Hurl pita with ⅓ glass oil, salt, and pepper on a heating sheet; spread into an even layer. Heat until brilliant and fresh, 8– 10 minutes; let cool marginally and hurl with chickpeas. Warmth remaining oil in a 8" skillet over medium-high. Cook pine nuts until brilliant, 4– 5 minutes; put aside. Blend yogurt, mint, paprika, garlic, salt, and pepper in a bowl; sprinkle over pita blend. Top with pine nuts; shower with darker spread.
Source: saveur.com
Formulas identified with Fattet Hummus (Chickpeas with Pita and Spiced Yogurt)
Sheep, tabouli and hummus wrap | Hummus Ma Lahma | Extra-Creamy Hummus | Grilled Veggie Hummus Wrap | Spicy Hummus: Quick Chickpea Spread | feta hummus
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