:المكونات
فول 600 غرام بعد الطبخ
بيكربونات الصوديوم 1 ملعقة صغيرة
ملح
ربع ليمونة
:لخليط اللبن
لبن 1 كوب
دبس رمان 1/4 كوب
ليمون 1/2 ملعقة كبيرة ليمون
ثوم 1 سن ثوم
طحينة 1/8 كوب طحينة
ملح 1.1/2 ملعقة صغيرة ملح
للتزيين زيت زيتون
اوراق مقدونس
Dried broad beans 600 g after cooking
baking soda 1 tsp
A quarter lemon
For yoghurt mixture:
Yoghurt 1 cup
Pomegranate molasses 1/4 cup
Lemon 1/2 tbsp. lemon juice
Garlic 1 clove
Tahini 1/8 cup
Salt 1.1 / 2 tsp salt
For garnishing:
olive oil
Parsley leaves
Soak the beans in water for 24 hours, then cook them until they are soft, with a spoonful of baking soda and half a lemon (to keep their color bright )
To prepare the yogurt mixture:
Mix the yogurt, pomegranate molasses, lemon, garlic, salt and tahini well and set them aside
In a serving bowl, put the beans after they have been completely drained from their liquid, sprinkle them with a pinch of salt, pour 3/4 of the yogurt
mixture on them, mix them well, then add the rest of the mixture on top.
Decorate the plate with parsley leaves and olive oil, and you can add pomegranate seeds.
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