Sastojci: 100 g skir jogurt, 200 g bundeve, 170 g kuvanih leblebija, 1 ½ kasika susama, 200 ml vode, 3 kašike susamovog ulja, ½ kašičice kurkume u prahu, prstohvat ljute aleve paprike u prahu, prstohvat soli, 1 kašika soka od limuna, 1 kašika pirincanog sirćeta, za posipanje - susam, list svežeg korijandera (sitno seckanog).
Priprema:
0. Ocistiti bundevu. Iseci na kocke 1.5 - 2 cm (0.6 - 0.8 inca).
1. U serpi zagrejati susamovo ulje. Kad se zagrej, smanjiti temperaturu na srednju (na 4 od 6) i prziti kockice bundeve, 3 do 5 minuta, povremeno mesajuci.
2. Smanjiti temperaturu na srednje nisku (3 od 6) i prziti jos 3 do 4 minuta.
3. Pred kraj dodati susam i kratko propržiti, mesajuci, pazeci da ne zagori.
4. Dodajte leblebije, vodu, kurkumu i so. Kuvajte poklopljeno na srednje niskoj temperaturi (3 od 6) da bundeva omekša, a tečnost se smanji na pola, oko 8 do 12 minuta.
Ako voda ispari, dodati još 50 ml vruce vode.
5. Skloni sa sporeta. Napraviti pire u seckalici ili štapnim mikserom.
6. Dodati skir jogurt, sok od limuna, ljuti alevu papriku i pirincano sirće. Promešati.
7. Pre posluzivanja, posuti susamom I listom korijandera.
Rok trajanja
- U frižideru 2 do 3 dana.
- Cuvaj u staklenoj posudi sa poklopcem.
- Ne ostavljaj na sobnoj temperaturi duže od ~1 sat.
- Koristi čistu kašiku svaki put.
Upotreba:
1. Kao namaz:
- na hleb, tost, integralne lepinje
- uz pita hleb ili somun
- integralnu ciabatu ili fokacu
- kao zdrav namaz umesto majoneza ili kisele pavlake
2. Kao dodatak jelima:
- uz peceno povrce (tikvice, krompir, paprika)
- uz rostiljsko pilece belo meso ili pecenu curetinu
3. Kao sos uz falafel ili pljeskavice od leblebija
4. Kao preliv za salate:
- razblažen sa 1–2 kašike vode ili sokom od limuna
- preko salata (posebno zelene ili salate sa žitaricama)
5. Kao sos za umakanje:
- za šargarepu, krastavac, papriku
- uz pečene grickalice iz rerne ili domaci cips.
6. Kao “osnova za obrok”
- kao kremasti sloj za jela u ciniji (pirinac, kinoa, povrće)
- kao hladan sos uz tople obroke
Ingredients: 100 g skyr yogurt, 200 g pumpkin, 170 g cooked chickpeas, 1 ½ tablespoons of sesame seeds, 200 ml of water, 3 tablespoons of sesame oil, ½ teaspoon of turmeric powder, a pinch of cayenne pepper powder, a pinch of salt, 1 tablespoon of lemon juice, 1 tablespoon of rice vinegar, for sprinkling - sesame seeds, a leaf of fresh coriander (finely chopped).
Preparation:
0. Clean the pumpkin. Cut into 1.5 - 2 cm (0.6 - 0.8 inch) cubes.
1. Heat the sesame oil in a saucepan. When it heats up, reduce the temperature to medium (to 4 out of 6) and fry the pumpkin cubes for 3 to 5 minutes, stirring occasionally.
2. Reduce the temperature to medium-low (3 out of 6) and fry for another 3 to 4 minutes.
3. Toward the end, add sesame seeds and fry briefly, stirring, making sure it doesn't burn.
4. Add chickpeas, water, turmeric and salt. Cook, covered, on medium-low (3 of 6) until the pumpkin is tender and the liquid is reduced by half, about 8 to 12 minutes.
If the water evaporates, add another 50 ml of hot water.
5. Remove from the stove. Make a puree in a chopper or with a stick mixer.
6. Add skyr yogurt, lemon juice, cayenne pepper and rice vinegar. Stir.
7. Before serving, sprinkle with sesame seeds and a coriander leaf.
Shelf life
- In the fridge for 2 to 3 days.
- Store in a glass container with a lid.
- Do not leave at room temperature for more than ~1 hour.
- Use a clean spoon every time.
Usage:
1. As a spread:
- on bread, toast, whole grain buns
- with pita bread or flatbread
- integral ciabatta or focaccia
- as a healthy spread instead of mayonnaise or sour cream
2. As a side dish:
- with roasted vegetables (zucchini, potatoes, peppers)
- with barbeque chicken white meat or roasted turkey
3. As a sauce with falafel or chickpea patties
4. As a salad dressing:
- diluted with 1–2 tablespoons of water or lemon juice
- over salads (especially green or grain salads)
5. As a dipping sauce:
- for carrots, cucumbers, peppers
- with baked snacks from the oven or homemade chips.
6. As a “meal base”
- as a creamy layer in bowl meals (rice, quinoa, vegetables)
- as a cold sauce with hot meals
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