Omlet without Eggs*
| Categories: | chickpeas Arabic 10th century |
| Original Source: | Ibn Sayyâr al-Warrâq, al-Kitab al-Tabikh (The Book of Dishes) |
| Secondary Source: | Nawal Nasrallah Brill, Annals of the Caliphs' Kitchens: Ibn Sayyâr al-Warrâq's Tenth-century Baghdadi Cookbook |
| Cook: | Zohane Faber |
| Meeting Date: | 2012-03-18 |
Boil chickpeas until they become as mushy as bone marrow, Boil some onion and pound it into the chickpeas. Add a small amount of olive oil and murri, coriander seeds, black pepper, and ma' al-samgh, spread in a frying pan and cook with some olive oil until done, God willing.
Ingredients
| 2 cans | chickpeas |
| 1 | medium onion, coarsley chopped |
| 1.5 tsp. | coriander |
| .5 tsp. | black pepper |
| .5 tsp. | salt |
| 5 Tbs | olive oil |
| 2 Tbs | Worcestershire sauce |
Steps
- Boil chickpeas for 30 min., adding onion for last 10.
- Mash together, adding other ingredients to taste.
- Fry in olive oil, kind of like pancakes.
Note
No coherence at all. Deep-frying would fix, but seem expressly against directions. Had no gum arabic, though effect is uncertain. Could also use more spice.