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Lebanese pea fate


  • Badr chickpeas canned : 1 can

  • Yogurt : 1 kg

  • Garlic : 4-5 cloves

  • Arabic bread (or lavash) : 2 pieces

  • Ardeh (Tahina) : 4 tablespoons

  • Olive oil : 5 tablespoons

  • Poplar seeds (optional) : 1/2 cup

  • Peeled almonds without salt: 100 g

  • Cinnamon: 2 teaspoons

  • Salt : optional

Peel a squash, grate it and mix well with yogurt, flour and salt. Cut the bread into small squares and fry in oil. In a large but low Pyrex dish, pour a layer of peas first and then yogurt. Fry the spruce and almonds in a little oil until slightly golden. To decorate, you can put the toasted bread next to the dish and in the middle of it, poplar, cinnamon, some cooked chickpeas and finally olive oil.

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