Arabic plate à la Sophie

Ingredients for 4 servings:

• 400 g smoked tofu or halloumi
• some olive oil, for frying
• 400 g chickpeas, from the can
• 8 tbsp olive oil
• 2 cloves garlic
• 4 tbsp sesame paste (tahini)
• 100 g yogurt
• 100 g crème fraîche, or sour cream
• 100 g quark
• 400 g mushrooms
• 1 small onion(s)
• 1 cucumber(s)
• 250 g cherry tomatoes
• 250 g lamb’s lettuce
• 4 pita bread(s) or naan
• salt and pepper
• Paprika powder
• Parsley, chopped

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

with smoked tofu and/or halloumi, garlic sauce, hummus, fried mushrooms and salad

Mix the yogurt, quark, and crème fraîche, add a crushed garlic clove and some parsley. Set aside and let it steep. For the hummus, drain the chickpeas and puree them with 8 tablespoons of olive oil, a garlic clove, and the tahini. Season with a pinch of salt and paprika. Chop, wash, and dry the lamb’s lettuce. Halve the cherry tomatoes and dice the cucumber. The bread, tofu, and mushrooms should be served warm at the same time, so they must be prepared in parallel. Either make the bread yourself (recipes in the database) or cook store-bought bread in an unheated oven according to the instructions. Dice the onion and fry in a pan with a little oil until translucent. Halve the mushrooms if they are too big, and then fry them in the pan with the onions for 10 minutes. Cut the tofu or halloumi into slices about 1 cm thick. Fill a pan with plenty of oil and heat it up. Then deep-fry the tofu for about 3 minutes. Arrange everything nicely on a large plate or platter.