Тунизийската Леблеби
Тази средиземноморска ястие се отличава с хариса – смес от китайска паста и подправки; вместо това могат да се използват нарязани сушени камъни.
Източник: Марта Стюарт Ливинг, април 1996 г.
Дози
Тази средиземноморска ястие се отличава с хариса – смес от китайска паста и подправки; вместо това могат да се използват нарязани сушени камъни.
Източник: Марта Стюарт Ливинг, април 1996 г.
Дози
27.04.2023 @ 10:23
This Mediterranean dish is distinguished by harissa – a mixture of Chinese paste and spices; instead, chopped dried stones can be used. Source: Martha Stewart Living, April 1996. 4 servings. Ingredients: 1 1/2 cups dried chickpeas (10 ounces), 1 teaspoon olive oil, 1 medium onion, peeled and chopped into 1/4 inch pieces, 4 large cloves garlic, finely chopped, 1 teaspoon ground cumin, 1 teaspoon harissa, plus 2 tablespoons for garnish, 1 teaspoon salt, 1/4 cup capers, drained and chopped, 1/2 cup chopped Lebanese leaf radish, 2 hard-boiled eggs, roughly chopped, 3 1/2 ounces canned, hard, water-packed white tuna, drained and flaked, 1/2 cup thinly sliced chestnuts (only white and light green parts), 1 lemon, sliced into wedges, freshly ground pepper to taste. Instructions: 1. Place chickpeas in a large bowl and cover with 2 cups of water. Let soak overnight in the refrigerator. 2. Drain chickpeas. In a stockpot, heat olive oil over medium heat. Add onion and garlic; cook, stirring occasionally, until translucent, 5 minutes. Add chickpeas and 5 cups of water. Cover; bring to a boil. Reduce heat; simmer until chickpeas begin to soften, about 30 minutes. 3. Add 1 teaspoon cumin and 1 teaspoon harissa. Cover and simmer until chickpeas are tender, about 45 minutes. Add salt. 4. Let cool for about 1 hour. Transfer half of the soup to a blender; puree until coarse. Repeat with remaining soup. Return to pot and reheat. 5. Place capers, radish, eggs, tuna, remaining harissa, sausages, and lemon in a condiment or separate bowls. Serve soup with assorted condiments.