Photograph of the finished Musabaha

Middle East · Đậu gà nguyên hạt rưới xốt tahini

Musabaha

45 min Hands-on time + 12 hr waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chickpeas Chickpeas 1.7 lb
  • Photograph of Sesame tahini sauce Sesame tahini sauce 8.5 oz
  • Photograph of Unsweetened yogurt Unsweetened yogurt 12.7 oz
  • Photograph of Lime Lime 6
  • Photograph of Garlic Garlic 16 cloves
  • Photograph of Olive oil Olive oil ⅔ cup
  • Photograph of Sumac powder Sumac powder 0.7 oz
  • Photograph of Parsley Parsley 3.5 oz
  • Photograph of Pine nuts Pine nuts 4.2 oz

Method

  1. 1 Soak chickpeas for 12 hours, then simmer for 35 minutes until the beans are soft but still retain their round shape.
  2. 2 Beat tahini with lime juice, yogurt, and crushed garlic until the sauce is thick and creamy.
  3. 3 The white tahini sauce coating the surface is what distinguishes it from the version that only contains olive oil and cumin.
  4. 4 Gradually add cold water to the sauce until it forms a smooth, flowing stream.
  5. 5 Scoop the hot beans into a deep dish along with a little of the broth, then pour tahini sauce over them until completely covered.
  6. 6 Sprinkle with roasted pine nuts, sumac, and parsley, then drizzle with olive oil and serve while the beans are still warm.

With an appliance

  • Pressure cooker 30 min

    Replace step 1: simmer the beans that have been soaked under high pressure for 14 minutes, then release the pressure naturally.

Start cooking