Fatet Hommos Recipe

Posted on
Fatet hommos in a platter with Lemon and olive oil Fatet Hommos Recipe

Fatet Hommos or hummus is very easy to make, its delicious, healthy, and fulfilling, and can be easily made gluten free or vegan.

Author: Farida
Recipe type: Appetizer
Cuisine: Middle Eastern
Serves: 4

INGREDIENTS

A lb of dried Chickpeas beans, or two cans drained.
Water
1 cup of Yogurt
Half cup of Tahini
Lemon juice
Parsley
Spices (Salt, ground Cumin, Chili powder, or Cayenne Pepper)
Pita bread 1 piece
Hot dog bread
Two Tb of Olive Oil and 1 Tb ghee
Get Ingredients Powered by Chicory

INSTRUCTIONS

1. Soak the chickpeas for 12 hours, or overnight. Put it on the stove on high heat for 15 minutes then on medium heat for 1 hr or whatever it takes. It depends on the kind, and size of chickpeas sometimes.

Fattet hummus with yogurt
1. Break down pita bread into small pieces, and saute with olive oil. Be generous.
2. Add spices to yogurt and mix it well (You can add crushed garlic too)
3. Grab a bowl, and put the toasted pita in the bottom.
4. Now put the boiled chickpeas over the toasted bread.
5. Add yogurt.
6. Now add olive to a heated skillet, add the pine nuts, leave it until it has a golden color. Keep an eye on it, it burned easily.
7. Put it over the fatteh, and serve immediately.

Fattet Hummus with Tahini Sauce
1. Cut hot dog bread into small pieces, and put them in the bottom of the dish.
2. Pour hot water, enough to make the bread moist, and very soft, but not mushy (better to add water from boiled chickpeas).
3. Put chickpeas over the bread.
4. Now mix Tahini paste with lemon juice, salt, and chickpeas broth ( Add enough to make it like a cake batter)
5. Add it over the chickpeas.
6. Now toast some pine nuts (For this kind of fatteh, put some ghee instead of olive oil or mix them together), and serve immediately.

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *