Binnur's Turkish Cookbook

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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
2-3 tbsp plain Turkish yogurt
Salt for taste

2 tbsp pine nuts

Garnish:
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. Arrange the mixture into the ovenproof dish. Arrange pastirma pieces all over the hummus.

Preheat the oven to 400 F (200 C) to warm up. Then set the oven to broil (grill). Place the dish on the top rack. Grill the pastrami about 2 minutes.

Serve hummus 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.

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4 Comments:

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...

Hi,
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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