Hummus with sabih
Ingredients
250g deli dip hummus (spread on a plate)
1 egg (hard-boiled and peeled)
Roasted eggplant
1 eggplant
Olive oil
Salt
Amba
1 mango
1 clove garlic
0.5 tsp fenugreek
1.5 tsp mustard seeds
2 tsp turmeric
chilli powder
1 tbsp Salt
lemon juice
Middle Eastern salad
70 g
70 g cucumber
50 g spring onion
30 g parsley
1 tbsp Olive oil
1/2 tbsp lemon juice
Salt and Pepper
Preparation
1 For the oriental salad, wash the tomatoes, cucumber and spring onion, cut into small pieces and mix together in a bowl.
2. add the Olive oil, lemon juice and parsley and season with Pepper and Salt .
3 To Preparation the amba, start by peeling and dicing the mango and simmer for 10 minutes.
4 Fry the sliced Garlic clove, mustard seeds and fenugreek.
5 Mix everything together, season with chili powder, Salt and turmeric, add lemon juice and puree everything.
6 For the fried eggplant , peel the eggplant , cut into slices and season with salt.
7 Then carefully pat dry and fry in plenty of Olive oil .
8 To serve, arrange the hummus in the shape of a well on a plate. Top with boiled eggs, eggplant and oriental salad and finish with Tahina dressing, amba and parsley.
