Fattat Homous (Palestinian)

Fattat Homous (Palestinian)
Author: Marwan Abdoh
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Servings: 4
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  • 1 in kilo of dried chickpeas soakedwater overnight.
  • 4 small loaves of bread
  • 3 tablespoons tahini paste
  • 3 tablespoons of chopped parsley
  • 1 tablespoon sumac
  • 1 ounce of liver
  • Salt to taste
  • 2 green pepper optional
  • 1.5 squeezed lemon
  • 3 cloves of garlic
  • 1/4 cup vegetable oil
  • 1 small onion optional
  • 4 tablespoon nut
  1. Add the soaked chickpeas in a cooking pan, and cover them with water. Cover the pan and place it over a medium heat for an hour until it becomes tender and cooked.
  2. Meanwhile, heat vegetable oil in a different frying pan, and make sure the bread are cut into bite-sized squares, then add the bread pieces and deeply fry them and keep stirring until they become brown-golden and crunchy.
  3. Put bread pieces in a big and deep dish. Add about 5 to 6 full tablespoon of cooked chickpeas along with some chickpea broth. Add salt and sumac.
  4. Put olive oil in another frying pan, chop the onion and the green pepper, put them in the pan along with the liver. Keep stirring until they are completely cooked.
  5. To make tahini sauce, place one cup of cooked chickpeas in a blender. Add 2 cups of chickpea broth, 3/4 tablespoon sumac, salt, lemon juice, and 1/2 cup tahini. Blend them very well. When ready, pour tahini sauce over fried bread.
  6. Fry nuts with olive oil on a medium heat until they become golden. Add chickpeas, parsley, sumac, and fried nuts along with olive oil.
  7. Serve hot.
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