在一个小锅里,将3杯盐水煮沸。将碾碎的干gur放入一个中等耐热的碗中,将开水倒在碾碎的干gur上。待水分吸收后,干gur有嚼劲(约15分钟后),将干gur沥干,静置10 - 20分钟。用叉子把它弄松,然后把它和鹰嘴豆放在一个大碗里混合。加入孜然和3汤匙。橄榄油,搅拌一下。加入羊乳酪、番茄干、黄瓜、欧芹和薄荷;用盐和胡椒调味。加柠檬汁调味。静置15分钟; taste and add more salt or lemon juice, if needed. Drizzle with the remaining 1 Tbs. olive oil and serve at room temperature with the lemon wedges on the side.
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