Calis Beach and Fethiye Turkey Discussion Forum
Turkey Related Subjects => Recipes & Turkish Cooking Section => Topic started by: amber on February 24, 2008, 18:32:24 PM
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This is not really a Turkish dish but popular all the same in certain parts of Turkey. Is in fact Lebanese, but we Cypriots have hi-jacked it - this is the Cyprus version - the best. Excuse me for not giving exact quantities, this is one of those dishes that you taste and add bits as you go along.
1 small tin of chick peas - drained or you can soak dried ones and boil them till cooked. I'm too lazy.
Tahini - the light colored one (called TAHIN in Turkey)-about 4 large tablespoons
Lemons - at least two-depends how juicy they are
salt
water
olive oil
garlic -to taste-add one crushed clove to start with
sumak (a spice-not hot)
paprika (sweet one)
Put into food processor, chickpeas, tahini, crushed garlic, juice two lemons,salt, a drizzle of olive oil,two tablespoons of water, and whizz. Then empty into clean bowl, and adjust for thickness, taste.
You may want more garlic, salt, lemon etc. If too thick add water spoon by spoon. Put into serving bowl, then sprinkle sumak in a cross shape, then sprinkle paprika onto rest. Drizzle with olive oil.
Serve with celery sticks, carrot strips, hot pitta bread.
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:) Ill have to print this one off Amber, a good easy tasty recipe :D ;)
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i usually buy this in as i did not have a good recipe, so will try this one and let you know how it turned out
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Puma you are never going to get a good reliable recipe for any food that is middle eastern. This is because people never write down or measure ingredients. Plus what is very important each dish is adjusted to personal taste. With hummus for example some people like it very garlicky. Other very thick. Just keep testing, and adding bit by bit.
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thanks amber i will be heavy handed with the garlic