Ingredients
| Quantity | Measure | Ingredients | Description |
|---|---|---|---|
| 250 | Grams | Chana, whole (Kabuli Chana) | Soak overnight and grind |
| 100 | Grams | Thahina | Mix |
| 100 | Ml. | Olive Oil | Mix |
Method:
Soak the Kabuli Chana overnight, and then boil it the next day. Grind the boiled Chana in a blender/mixer, and make it into a thick paste. Mix the paste with Tahina,* , and spread it flat in a plate, and pour salad oil or olive oil on the paste and garnish it with olives and green chillies. Can be used as a dip, with the Khaboos,*
Note
* For recipe of Tahina and Kaboos see in the Middle East Index.
A whitish variety among pulses. Used in the Middle East. On the Indian Sub Continent .it is called Kabuli Chana
For more Arabic recipes, see the Web Directory under the Cooking category
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