Here's a recipe from Dubai that will leave you asking for more. You can share yours too.
Ramzan is coming to an end.
But then, there are two iftaars still to go.
So why not make them a delicious one?
Chef Jens Muenchenbach shares an easy, lip-smacking recipe from Dubai -- an ever popular gastronomic destination -- that you can try preparing at home.
Take a look at the recipe.
Photograph: Kind Courtesy Edelman India
- 500 gm boiled chickpeas
- 500 gm yoghurt
- 10 gm peeled garlic
- 20 gm ghee
- 10 gm pine nut
- 10 gm red paprika
- 5 gm chopped parsley
- 5 gm cooking salt
- 30 gm fried bread
- 100 ml water of chickpeas
- 10 gm dry mint
- Put the boiled chickpeas in a hot pan with peeled garlic, salt, water of chickpea and bread.
- Mix in the yogurt, parsley, mint, paprika.
- Add hot ghee and pine nuts.
- Blend to a smooth consistency. Serve.
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