Chickpeas are wonderful with Tahini, a sesame paste, and some lemon juice. Here I tried to recreate it between the stuffing and the sauce
Yield: 4-6 servings
Dough
- 300gr flour
- 200gr semola
- water
- some salt
- 700kg chickpeas, boiled and mashed
- 150gr tahini (homemade: sesame seeds, hulled, mixed in a blender with some oil)
- salt
- pepper
- extra virgin olive oil
Boil in salted water, drain and season with an emulsion of oil and lemon juice..
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