Home > In Action > Projects > Inpho > Resources > Cookbook > detail



onions: 4
garlic: 1
chickpeas: 250 6
coriander: 15
cumin: 2 1/2
parsley: 15
salt, table:
oil, frying:

Dish Type: Side Dish

Country: Egypt
Cooking Time (minutes): long (over 2 hours)
1. Wash the beans and soak them in plenty of water for 8 hours.
2. Remove any floating bits and skin. Drain, dry and grind the beans, which should have the consistency of a fairly dry, slightly grainy puree.
3. Mix the chopped herbs with the beans in a bowl. Finely chop the green part of the onions with a clove of garlic. Add to the mixture with the cumin, salt and pepper. Knead well.
4. Take a piece of paste, knead into the palm and form into a ball. Flatten it slightly with the finger and fry in hot oil.

Food and Agriculture Organization of the United Nations (1991), Post-harvest and processing technologies of African staple foods: a technical compendium, ISBN 92-5-103076-6, Rome