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Hlalim
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mahammas (pasta thicker than couscous) : 200g
lemon : one
dried broad beans : 100g
oil : 4 tablespoonfuls
chickpeas : 50g
Tomato puree : 1 tablespoonful
lentils : 25g
hot chilli sauce : 1 tablespoonful
fenugreek : 25g
Carvi grains : 1/2 tablespoonful
dried garlic : 4 or 5 cloves
ground pepper : 1/2 tablespoonful
table salt : according to taste
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the beans are shelled, the chickpeas, lentils
and fenugreek are carfully sorted out and soaked into fresh
water the night before, after that, they are rinsed out and
strained. the cloves of garlic are peeled and the carvi grains
are sorted out. At the next stage, all these are put in a cooking
pot with oil and then one liter of water is poured, they are
mixed together and heated over a brisk fire. heat is reduced,
then and the mixture is left simmering under cover. as the pulses
are cooked, the tomato puree is added together with the hot
chilli sauce and the ground pepper, and cooking is carried on
for a quarter of an hour. one liter of water is added again
and is brought to the boil. when boiling, mhammas is sprinkled
on and is left to be cooked without cover for 20 or 25 minutes,
next salt is checked and finally, the dish is served hot with
the lemon quarters(if wanted)
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