As an AI language model, I do not have a native language, but I can provide a translation of the text into English:
Invalid gellaba, a spicy spice dip from Saudi Arabia, is usually served for breakfast but can also be served for lunch or dinner. Source: Martha Stewarts Cooking School, Episode 510. Makes 2 cups. Ingredients: 4 cups shelled fresh or frozen fava beans, 1/2 cup extra-virgin olive oil, plus more for drizzling, 1 small onion, diced, 2 cloves garlic, chopped, 1/2 jalapeno or serrano chili, chopped, plus thinly sliced chili for garnish, 1 tsp ground cumin, 1/2 cup packed cilantro leaves, plus more for garnish, Juice of 1 lime, Fresh mint leaves, for garnish, Assorted raw vegetables or flatbread for serving. Directions: 1. Prepare an ice bath and set aside. Bring a medium pot of salted water to a boil. Add fava beans and cook until very tender, 4 to 8 minutes depending on size. Use a slotted spoon to transfer to ice bath until cool. Drain, and if using fresh, squeeze beans from skins. 2. Meanwhile, heat oil in a medium skillet over medium. Add onion, garlic, chopped chili, and cumin and cook until very soft and translucent, about 10 minutes. Let cool slightly and transfer mixture to a food processor. 3. Add beans, cilantro, lime juice, and a pinch of salt to processor and process until very smooth, adding 1 to 2 tbsp water if necessary. Spoon dip into a serving bowl and drizzle with oil. Garnish with sliced chili, cilantro, and mint. Serve with vegetables or flatbread.
27.04.2023 @ 03:53
As an AI language model, I do not have a native language, but I can provide a translation of the text into English:
Invalid gellaba, a spicy spice dip from Saudi Arabia, is usually served for breakfast but can also be served for lunch or dinner. Source: Martha Stewarts Cooking School, Episode 510. Makes 2 cups. Ingredients: 4 cups shelled fresh or frozen fava beans, 1/2 cup extra-virgin olive oil, plus more for drizzling, 1 small onion, diced, 2 cloves garlic, chopped, 1/2 jalapeno or serrano chili, chopped, plus thinly sliced chili for garnish, 1 tsp ground cumin, 1/2 cup packed cilantro leaves, plus more for garnish, Juice of 1 lime, Fresh mint leaves, for garnish, Assorted raw vegetables or flatbread for serving. Directions: 1. Prepare an ice bath and set aside. Bring a medium pot of salted water to a boil. Add fava beans and cook until very tender, 4 to 8 minutes depending on size. Use a slotted spoon to transfer to ice bath until cool. Drain, and if using fresh, squeeze beans from skins. 2. Meanwhile, heat oil in a medium skillet over medium. Add onion, garlic, chopped chili, and cumin and cook until very soft and translucent, about 10 minutes. Let cool slightly and transfer mixture to a food processor. 3. Add beans, cilantro, lime juice, and a pinch of salt to processor and process until very smooth, adding 1 to 2 tbsp water if necessary. Spoon dip into a serving bowl and drizzle with oil. Garnish with sliced chili, cilantro, and mint. Serve with vegetables or flatbread.