Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Karen Mintzias 1/4 c Olive oil
1 c Dried chick-peas 2 Garlic cloves
1/4 ts Baking soda 1/2 ts Ground coriander (optional)
2 ts Tahini (or more) 1/2 ts Ground cumin (optional)
1/3 c Water Salt freshly ground pepper
1 Lemon (juice only) Chopped fresh parsley

Wash the chick-peas, then soak overnight with the baking soda in cold
water to cover. The following day, drain and wash the chick-peas,
then cover with fresh water. Bring to a boil, then lower the heat
and simmer until tender, 1-1/2 to 2 hours. Drain and push through
sieve or food mill, discarding the coarse fibers remaining in the
sieve.

Meanwhile, put the tahini in a small bowl and beat it with the 1/3 cup
water until dissolved, using a whisk or fork. Beating briskly with
the whisk, add the tahini mixture, a teaspoonful at a time, to the
chick-peas, alternating with the lemon juice and olive oil. When all
has been added, crush the garlic over the mixture and sprinkle with
optional spices, salt, pepper, and 1 tablespoon chopped parsley.
Beat for another minute, then taste for seasonings and chill
overnight - if possible. Serve cold, sprinkled with additional
chopped parsley. Makes about 2 cups.

From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel
Books, New York.

Typed for you by Karen Mintzias

Browse by categories