Dobije se 300g kuvanih leblebija.
Sastojci: 150g suvih leblebija, 1 kasicica sode bikarbone, malo soli, 1 list lovora, hladna voda.
Priprema:
1. U dublju serpu staviti leblebije i sipati toliko vode da prekrije leblebije 10cm.
2. Dodati sodu bikarbonu i mesati dok se ne otopi. Poklopiti.
3. Ostaviti leblebije na sobnoj temperaturi 10 sati da nabubre.
Napomena: ako leblebije upiju svu vodu pre isteka 10 sati dodati jos hladne vode.
4. Staviti leblebije u cediljku i pod hladnom vodom dobro isprati, oko 1 minut. Ocediti.
5. U dublju serpu, staviti leblebije, sipati novu hladnu vodu da pokrije leblebije, posoliti i staviti list lovora.
Savet: na svake 2 L vode dodati 0.5g soli. Na svakih 250g nabubrelih leblebija sipati 1 L vode.
6. Na srednjoj temperaturi, pustiti da voda provri, pa smanjiti na srednje-nisku ili nisku temperaturu i krckati oko 1 do 2 sata.
Pokupiti penu.
Savet 2: ako spremate leblebije za Libanski krem od leblebija (humus) kuvati 2 sata, a ako spremate za corbe i druga jela koja se kuvaju, kuvati od 1 do 1.5 h.
7. Izvaditi list lovora, staviti leblebije u cediljku i pod hladnom vodom isprati, oko 1 minut. Ocediti.
This gives 300g cooked chickpeas.
Ingredients: 150g dried chickpeas, 1 teaspoon baking soda, a little salt, 1 bay leaf, cold water.
Preparation:
1. In deeper pot, put the chickpeas and pour enough cold water to cover the beans for 10cm.
2. Add the baking soda and stir until dissolved. Cover.
3. Allow chickpeas to swell at room temperature for 10 hours .
Note: if the beans absorb all the water before the expiration of 10 hours add more cold water.
4. Place the beans in a strainer under cold water and rinse well, about 1 minute. Drain.
5. In a deeper pot, put the beans, pour the new cold water to cover the beans, season with salt and add bay leaf.
Tip: per 2 liters of water add 0.5g of salt. For every 250g swollen chickpeas pour 1 liter of water.
6. On medium heat, allow the water to boil, then reduce to medium-low or low temperature and simmer for about 1 to 2 hours.
Savet 2: ako spremate leblebije za Libanski krem od leblebija (humus) kuvati 2 sata, a ako spremate za corbe i druga jela koja se kuvaju, kuvati od 1 do 1.5 h.
7. Izvaditi list lovora, staviti leblebije u cediljku i pod hladnom vodom isprati, oko 1 minut. Ocediti.
This gives 300g cooked chickpeas.
Ingredients: 150g dried chickpeas, 1 teaspoon baking soda, a little salt, 1 bay leaf, cold water.
Preparation:
1. In deeper pot, put the chickpeas and pour enough cold water to cover the beans for 10cm.
2. Add the baking soda and stir until dissolved. Cover.
3. Allow chickpeas to swell at room temperature for 10 hours .
Note: if the beans absorb all the water before the expiration of 10 hours add more cold water.
4. Place the beans in a strainer under cold water and rinse well, about 1 minute. Drain.
5. In a deeper pot, put the beans, pour the new cold water to cover the beans, season with salt and add bay leaf.
Tip: per 2 liters of water add 0.5g of salt. For every 250g swollen chickpeas pour 1 liter of water.
6. On medium heat, allow the water to boil, then reduce to medium-low or low temperature and simmer for about 1 to 2 hours.
Remove foam.
Tip 2: if you are preparing the beans for Lebanese chickpea cream (hummus) cook 2 hours, and if you are preparing the beans for chowders and other dishes that are cooked, cook for 1 to 1.5 hours.
7. Remove the bay leaf, put the chickpeas in a colander and rinse under cold water, about 1 minute. Drain.
Tip 2: if you are preparing the beans for Lebanese chickpea cream (hummus) cook 2 hours, and if you are preparing the beans for chowders and other dishes that are cooked, cook for 1 to 1.5 hours.
7. Remove the bay leaf, put the chickpeas in a colander and rinse under cold water, about 1 minute. Drain.
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