Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Wednesday, December 14, 2011

Hummus with Turkish Pastrami

(Pastirmali Humus - Antakya - Mediterranean Region)

Hummus with Turkish Pastrami
Hummus Ingredients:
1 can of chickpeas (540 ml), washed, peeled*
3 garlic cloves, mashed with salt
Juice of ~1 lemon
3/4 cup tahini (sesame paste)
2 tsp cumin
~100 ml water
Salt for taste
2 tbsp pine nuts

3-4 slices pastirma (Turkish Pastrami), cut in medium size pieces
1 tbsp butter

Mix all the ingredients using a food processor until it is smooth. Add the pine nuts in it, stir.

Melt the butter in a pan. Lightly fry the pastirma pieces. Place the hummus on a serving platter and top with the pastırma. Serve hot as an appetizer with toasted pide slices.

*To peel the chickpeas; Soak them in hot water for about 5-10 minutes. Then gently rub them with the palm of your hands while they are still in the water.



At 6:08 PM, Anonymous Anonymous said...

is this hummous realy baked? Im so impressed by the idea!cheers

At 7:49 PM, Blogger Binnur said...

The hummus stays in the oven for only 2 minutes to grill the pastirma. This short period of time doesn't effect hummus:)

At 7:24 AM, Anonymous Anonymous said...

this is one of my most favorite dishes we only get it with the set menu at Hasan Kolcuoğlu Adana Kebap Restaurant. i will try this recipe soon and see how it stacks up to the pros! :)

At 10:57 AM, Anonymous Anonymous said...

i found it easier to cook and squeeze the chickpeas, like the turkish women here described.....(i live in Istanbul)


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