ingredients:
• 2 loaves of Arabic bread cut into medium cubes.
• 2 cups of ready-made canned chickpeas, washed and drained of figs and olives.
• 5 crushed garlic cloves.
• A quarter cup of lemon substitute for figs and olives.
• 4 rosary spoons of figs and olives.
• a teaspoon of cumin.
• Salt to taste.
Chopped parsley for decoration.
• pine nuts for decoration.
• 3 tablespoons of ghee.
• 2 cups of milk.
How to prepare:
• Bread slices are placed on a tray and then placed in the oven to dry for several minutes, then placed separately.
• Chickpeas are placed in a pot of water and a little salt to heat.
• In the meantime, we prepare a large bowl and put milk, lemon, rosary and garlic, season with salt, then mix them until they become homogeneous.
• In a serving dish, place the toasted bread and a small amount of chickpea broth until the bread absorbs it.
• We put boiled chickpeas on it after filtering it from the broth.
Sprinkle some cumin on the chickpeas (it is possible to add cumin while the chickpeas are boiling, but this will change the color of the chickpeas and make them darken a bit, which is not desirable).
• Spread the yogurt mixture evenly over the chickpeas.
• In another pot on the stove, put the ghee, and when it gets hot, fry the pine nuts until they acquire a golden color, then pour them over the milk, decorate them with parsley, and serve them immediately.
