1 lung (ghernoug)
1 handful of chickpeas soaked the day before and pre-cooked
300 g of onions (bessal lekhdar)
3 tomatoes
3 cs of oil
½ tsp salt, black pepper, red pepper
1 caraway cake (kerwiya)
1 tsp of concentrated tomato and 1 glass of water
- Put the lungs to bake in water for 20 minutes
- Then drain and rinse
- Dice with scissors and set aside
- Meanwhile, take a pot and put: spices, oil, and onion cut into strips or in four
- Then, add the diced tomato
- Put on dice of lungs
- Mix ingredients thoroughly
- Sauté (9aliwhoum) over medium heat for 10 minutes while taking care to stir them occasionally
- Then add the chickpeas
- Wet with the glass of water and cook for 25 minutes
- When serving, sprinkle with chopped coriander
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