Fatteh Hummus Habb

Mohammed BennaniCuisinier

Ingrédients

• 2 cups boiled chickpeas
  2 cup
• 1 cup of chickpea cooking water
  1 cup
• 1 loaf of bread cut into squares and fried
  1 loaf
• 1/3 cup tahini
  0.3 cup
• 1 and 1/2 lemons
  1.5 lemon
• 1 and 1/2 cups yogurt
  1.5 cup
• Sel
  0
• 2 cloves of crushed garlic
  2 clove
• 3.5 ounces of minced meat fried with a little oil and a pinch of salt and black pepper
  0.1 ounce
• 1 tsp ghee
  1 teaspoon
• 1 tbsp corn oil
  1 tablespoon
• Almonds and pine nuts
  0
• Parsley for garnish
  0

Mesures

1. 1

   First, prepare the yogurt sauce by adding tahini to the garlic, then lemon juice. Stir it, then add the yogurt and whisk well. Finally, add salt to taste.

   Matériel requis:

   Bol de mélange

   5 minutes
2. 2

   In a Pyrex dish, layer the bread as the first layer, then distribute the chickpeas on top, followed by the chickpea cooking water.

   Matériel requis:

   Plateau

   5 minutes
3. 3

   Cover it with the yogurt sauce and then top it with the minced meat.

   5 minutes
4. 4

   Heat the oil and ghee, toast the almonds and pine nuts, and sprinkle them with their oil on top of the fatteh. Finally, garnish with parsley.

   Matériel requis:

   Poêle à frire

   5 minutes

Faits nutritionnels

Valeurs nutritionnelles des ingrédients (pour 100g)

Selpour 100g

Cendres100 g

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques