Hey everyone, it is Louise, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, hummus fatteh #mycookbook. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Mix the tahini with the yogurt, garlic, chilli and lemon juice. Fattet hummus or hummus fatteh is a creamy, nutty, savoury chickpea bread pudding. In the Levant (Palestine, Jordan, Syria and Lebanon) it is a popular weekend breakfast/brunch item. You can enjoy this warm on a cold morning or cold out of the fridge on a hot summer day.
Hummus Fatteh #mycookbook is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. Hummus Fatteh #mycookbook is something which I’ve loved my whole life. They are nice and they look wonderful.
To begin with this recipe, we have to first prepare a few components. You can cook hummus fatteh #mycookbook using 13 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Hummus Fatteh #mycookbook:
- Make ready 250 g boiled chickpeas
- Make ready 1 diced bread
- Prepare 5 tbsp yogurt
- Take 2 tbsp Tahini
- Take Minced parsley
- Take 3 crushed garlic cloves
- Take 3 tbsp olive oil
- Take Topping
- Take 1 small sliced tortilla
- Make ready 1 Diced tomato
- Get 1 pinch minced parsley
- Get 2 tbsp ghee
- Prepare 2 tbsp pomegranate molasses
Fatteh is the Arabic term used for a dish that uses pieces of stale bread as the foundation of the dish. Hummus as you know refers to chickpeas. A fatteh dish has countless variations, with each country having there own version. Instead of chickpeas if you use chicken its called chicken fatteh, with lamb its called lamb fatteh and so on.
Instructions to make Hummus Fatteh #mycookbook:
- Using a hot pan; fry the diced bread in some olive oil. The put them beside (we are going to use them later). No use the same pan to fry the sliced tortilla (also put those beside because we're going to use those later too)
- Mix the yogurt, the tahini, the garlic, the olive oil, and the minced parsley all together to get a nice sauce that was going to use later to soak the bread.
- In a glass serving dish put the boiled chickpeas and the toasted bread and give them a mix with your hands (you can also use some of the boiled chickpeas water to soak the bread) now add the sauce that you've prepared earlier, and give the whole thing another mix but don't use your hands this time just use a spoon or something like that. 😁
- Now that everything is ready we can start the topping process, everyone has his style so do it the way you love, yet be sure to use all the topping ingredients to get the best test.
- Well, where am I going to use the ghee !! The secrete of this dish is ghee, we are going to melt it as everything is ready then we are going to pour it over the mixture right before start eating it.
A fatteh dish has countless variations, with each country having there own version. Instead of chickpeas if you use chicken its called chicken fatteh, with lamb its called lamb fatteh and so on. Season the garbanzos or hummus with a teaspoon of mashed garlic and a couple of tablespoons of olive oil. This is a subtly textured, richly flavoured arrangement of toasted. Our recipe for fatteh hummus—a typical Lebanese breakfast of toasty pita chips topped with yogurt, buttery nuts, and chickpeas—may serve four, but it's mine, all mine.
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