John Myers
Tawschil Hummus
The perfect tawschil hummus recipe with a picture and simple step-by-step instructions.
- 1 Do. Chickpeas canned 800 gr.
- 2 Do. Peeled tomatoes, 400 g per can
- 500 g Kosher ground beef
- 2 Pc. Diced onions
- 2 Pc. Diced potatoes
- 1 Diced apple
- 2 Toes Garlic grated – big cloves!
- 1 Chilli pod hot – chopped
- 3 Splash Freshly squeezed lemon juice
- 3 cm Cinnamon stick
- 2 tsp Cumin
- 2 tsp English curry
- 1 tsp Ground coriander
- 0,5 tsp Black pepper from the mill
- 2 tsp Honey – are a must in this dish!
- 2 tbsp Cold pressed olive oil
- Salt
- 1 Can Water – the peeling tomato box is the measure here
- Fry the minced meat until it has drawn water and browns – add the onion, chilli pepper, all the spices (without the garlic) and fry with it.
- Stir in the potatoes + apple, deglaze with the peeled tomatoes + water. add honey + lemon juice + garlic.
- Let it boil down for 25 minutes without a lid. In the meantime, rinse and prepare the chickpeas.
- after 25 minutes add the chickpeas and cook for a further 20 minutes without a lid.
- Stir every now and then so that nothing burns. The water should be soaked up at the end, the potatoes should be done – but not overcooked.
- salt and season to taste. In the case of legumes, the salt is only added at the end, as otherwise they need a much longer cooking time. this is important if you cook the chickpeas yourself.
- is served with Israeli pita or Turkish flatbread and salad at mir. this goes well with homemade orangade (orange lemonade). this dish can also be prepared excellently without meat. in this case, replace the meat with freshly roasted cashews and coconut milk.
- bteavon – enjoy your meal.
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