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This weekend's dinner was at the afghan restaurant in sharjah.The menu had a variety of kababs and breads.
We went for the shaami ,sheek and chicken kabab served with roti and khaboos(the local bread) and hamoos.
Hamoos is a traditional arabic dip made of chickpeas.
The kabas are so juicy that the need for a gravy is not required to go with the bread.
The sheek's were so amazing that we had a second round of those.

The end of the dinner was chiiled yoghurt served in earthen pots placed in brass holders.
Great food!



The recipe for the Hamoos is:
Boiled chickpeas or chole -400gms
liquid left over from boiled chickpeas-1/4cup
lemon juice -3-5 tablespoons(depending on taste)
Seasame ( til ) paste-1 1/2tbsp
garlic, crushed-2 cloves
salt-1/2 tsp
olive oil-2 tbsp

Method:
Boil chickpeas,drain chickpeas and set aside liquid.Combine remaining ingredients in blender.
Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.

Place in serving bowl, and create a shallow well in the center of the hummus.
Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).
Serve immediately with fresh, warm or toasted  bread, or cover and refrigerate.




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