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Sunday, 3 February 2013

Libanski krem od leblebija (Lebanese chickpea cream)

Sastojci: 400g leblebija, 1 cen belog luka (sitno iseckanog), 2 kasike maslinovog ulja, 2 kasike susama, sok od jednog limuna, 2 kasike persuna (sitno iseckanog), so, mlaka voda.

Priprema:
1) Oprati leblebije i procediti. Preliti vodom i ostaviti da stoji 10-12 sati.
2) Na ulju, na umerenoj temperaturi, proprziti beli luk i susam. Kad porumeni dodati leblebije i kuvati na tihoj temperaturi (oko 2 sata), postepeno dodavajuci mlaku vodu. Pola sata pred kraj kuvanja posoliti po ukusu.
3) Zatim procediti i ostaviti sa strane 300ml vode. Leblebija staviti u blender i napraviti krem, dodajucu vodu.
4) Krem sipati u ciniju, preliti sokom od limuna i posuti persunom.

Ingredients: 400g chickpea, 1 clove garlic (finely chopped), 2 tablespoons olive oil, 2 tablespoons sesame seeds, the juice of one lemon, 2 tablespoons parsley (finely chopped), salt, lukewarm water.

Preparation:
1) Wash and drain chickpea. Pour water and leave to stand for 10-12 hours.
2) On oil, over medium heat, fry the garlic and sesame. When light brown add the chickpea and cook on low temperature (about 2 hours), gradually adding warm water. Half an hour before the end of cooking add salt to taste.
3) Drain and leave aside 300ml of water. Put chickpea in the blender and make a cream, adding water.
4) Pour the cream into the bowl, pour the lemon juice and sprinkle with parsley.

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