Taste the best culinary delights! This book brings the delicious, practical, and healthy tastes of Seljuk, Ottoman and modern Turkish cuisines into your home.
Any ideas for Ramadan table? Try this terrific recipe of Splendid Hummus by Omur Akkor Splendid Hummus (Humus-u Ala)2 bowls chickpeas, boiled 3 garlic cloves ¼ cup tahini 2 tablespoons olive oil 1 teaspoon cumin ¼ cup water 1 teaspoon salt For the salad: ½ onion 2 medium tomatoes ½ bunch arugula ½ bunch dill 5 pickles 1 tablespoons beet, pickled 2 tablespoons pomegranate molasses 5 tablespoons olive oil Put the boiled chickpeas, garlic, tahini, olive oil, cumin, water, and salt in a food processor. Mix all the ingredients in the food processor until they are smooth. Meanwhile, begin preparing the salad by chopping onion, tomatoes, arugula, and dill fairly large. Place the hummus on a serving plate. Add the salad that you prepared over the hummus. Set the pickles on the very top. Finally, add the pomegranate molasses and olive oil and serve. You can make sandwiches with the left over hummus or store it in the storage box in the refrigerator for a couple of days to make salad again.
Serves 6 to 8.