John Myers
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Tunisian Salad Slata Fakus with Humus and Moroccan Bread
The perfect tunisian salad slata fakus with humus and moroccan bread recipe with a picture and simple step-by-step instructions.
For the salad
- 1,5 Pc. Cucumber
- 3 Pc. Beefsteak tomatoes fresh
- 1 Pc. Red peppers
- 1 Pc. Peppers yellow
- 3 Pc. Apple
- 0,5 Pc. Mango
- 1 Pc. Fennel bulb
- 0,5 bunch Parsley
- 3 tbsp Vinegar
- 1 tbsp Lemon juice
- Sugar
For the humus
- 100 g Dried chickpeas
- 5 tbsp Sesame paste tahini tahini
- 100 ml Olive oil
- 3 Pc. Garlic cloves
- 2 Pc. Lemons
- 80 ml Mineral water
- 1 bunch Fresh smooth parsley
- Salt and pepper
- Paprika powder
- Cumin
- 500 g Semolina
- 1 tsp Salt
- 120 g Butter
- 250 ml Water
salad
- Wash the fruits and vegetables, remove the ends, stems and casing, and then cut the tomatoes, cucumber, bell peppers, apples and mango into small cubes. Slice the fennel into wafer-thin strips. Peel and chop the onions and mix everything together. Mix with oil, lemon juice, a little salt, sugar and pepper and sprinkle with parsley.
humus
- Soak the dried chickpeas for a day and then cook them in fresh water and soda for about 1 – 1.5 hours, skimming off the foam again and again. Drain the cooked chickpeas and pour them under cold running water until the hard skins come off. Remove the skins, drain the chickpeas well.
- For the hummus, rub the lemon peel on the fine side of the kitchen grater, squeeze out the juice, finely chop the coriander greens with the stems. Finely chop the garlic. Finely puree the chickpeas with the mineral water, the sesame paste and 3-4 tablespoons of lemon juice in a bowl with the cutting stick.
- Add lemon zest, coriander leaves, chopped garlic, salt and a little pepper and stir well. If the mixture is too dry, stretch it with tahini, olive oil and, if necessary, water and then chill. Before serving, arrange the humus in the middle of a plate, garnish with coarsely plucked parsley and paprika, drizzle with a little olive oil and put the salad around it.
Moroccan bread (harcha)
- Mix the semolina, salt and sugar, then add the butter and knead well with the water to form a round dough. (If the dough is too runny, let it rest for a while.) Shape the dough into several balls the size of an apple, roll them out into a flat cake and bake them brown on both sides in the pan.
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