The meals of the wise

CHICKPEA SOUP

Ingredients

1 cup of chickpeas

3 cups of water (for rinsing)

5 cups of water (for boiling)

4 cups of chicken broth, salt

For decoration

1 tsp. dried mint or red pepper flakes

4 slices of diced bread

DIRECTIONS

 

Let the chickpeas rest in water the night before. Next morning, peel them and boil in five cups of water for nearly 50 minutes until they soften. Sieve the chickpeas and pound them in a strainer (you can also use a blender). Put the chickpea paste in a pot. Put the pot on heat, add the chicken broth and stir until it boils. When it boils, turn down the heat and cook for about 10-15 minutes, occasionally stirring. Take a pan and fry the diced breads in butter. Roast the dried mint in butter in another pan. Serve it with roasted mint or crusty bread. 

KADAYIF PATTY

Ingredients

250 gr. kadayif

½ cup of butter

½ finely ground almonds

¼ finely ground walnuts

DIRECTIONS

Tear the kadayif into small pieces by hand and put them on an edged tray. Partly cook on low heat, occasionally stirring and turning it.

Add the sugar and nuts. Cook until it’s brown by stirring with a spoon. Put the kadayif mix in a small bowl and press with your fingers. Turn it upside down on a dessert plate.

The meals of the wise

CHICKPEA SOUP

Ingredients

1 cup of chickpeas

3 cups of water (for rinsing)

5 cups of water (for boiling)

4 cups of chicken broth, salt

For decoration

1 tsp. dried mint or red pepper flakes

4 slices of diced bread

DIRECTIONS

 

Let the chickpeas rest in water the night before. Next morning, peel them and boil in five cups of water for nearly 50 minutes until they soften. Sieve the chickpeas and pound them in a strainer (you can also use a blender). Put the chickpea paste in a pot. Put the pot on heat, add the chicken broth and stir until it boils. When it boils, turn down the heat and cook for about 10-15 minutes, occasionally stirring. Take a pan and fry the diced breads in butter. Roast the dried mint in butter in another pan. Serve it with roasted mint or crusty bread. 

KADAYIF PATTY

Ingredients

250 gr. kadayif

½ cup of butter

½ finely ground almonds

¼ finely ground walnuts

DIRECTIONS

Tear the kadayif into small pieces by hand and put them on an edged tray. Partly cook on low heat, occasionally stirring and turning it.

Add the sugar and nuts. Cook until it’s brown by stirring with a spoon. Put the kadayif mix in a small bowl and press with your fingers. Turn it upside down on a dessert plate.

The meals of the wise

CHICKPEA SOUP

Ingredients

1 cup of chickpeas

3 cups of water (for rinsing)

5 cups of water (for boiling)

4 cups of chicken broth, salt

For decoration

1 tsp. dried mint or red pepper flakes

4 slices of diced bread

DIRECTIONS

 

Let the chickpeas rest in water the night before. Next morning, peel them and boil in five cups of water for nearly 50 minutes until they soften. Sieve the chickpeas and pound them in a strainer (you can also use a blender). Put the chickpea paste in a pot. Put the pot on heat, add the chicken broth and stir until it boils. When it boils, turn down the heat and cook for about 10-15 minutes, occasionally stirring. Take a pan and fry the diced breads in butter. Roast the dried mint in butter in another pan. Serve it with roasted mint or crusty bread. 

KADAYIF PATTY

Ingredients

250 gr. kadayif

½ cup of butter

½ finely ground almonds

¼ finely ground walnuts

DIRECTIONS

Tear the kadayif into small pieces by hand and put them on an edged tray. Partly cook on low heat, occasionally stirring and turning it.

Add the sugar and nuts. Cook until it’s brown by stirring with a spoon. Put the kadayif mix in a small bowl and press with your fingers. Turn it upside down on a dessert plate.