CHICK PEAS IN YOGURT LEBANESE RECIPE
Serves 5:
- 13 oz. coarsely minced meat
- 1 cup chickpeas, soaked overnight
- 1 loaf Arabic bread
- 1 tablespoon salt
- 5 garlic cloves
- 1/4 cup butter
- 1/4 pine nuts
- 2 cups yogurt
- 1/2 cup butter for frying the meat
- a dash of pepper, cinnamon
Boil the soaked chickpeas. Set aside. Toast the Arabic bread in the oven, until golden. Break into small pieces. Crush the garlic with the salt. Brown the pine nuts in 1/4 cup butter. Remove and drain. Brown the meat in the remaining butter and season. In a round (30 cms.) serving dish, place the toasted bread pieces. Mix the crushed garlic and the chickpeas well. Add to the bread pieces and mix well. Pour the yogurt over the chickpeas and bread. Garnish the dish with the browned meat and pine nuts. Serve immediately.
Enjoy...