Did you notice how fresh snow awakens our inner child?
That child who came back from school and gone this longer route just to slide off the hill on a school bag or biology notebook? That child, who at the sight of a frozen puddle, became a talented skater and start training right away? That child, who suddnely stays in the center of the road just to catch snowflakes?
And it’s ok, when that child wakes up in the pedestrian going late for a Very Important Meeting. The problem begins when this child wakes up in the driver, who’s braking on the meter before the crosswalk and riding through it witha spectacular glide. Or in the driver who (that one I borrowed from friend) “on full petard” follows this snowy, slippery road.
Unfortunately, every year I’m watching the same children’s joy discovered on the road. I sometimes wonder if it’s possible to harness this inner child? So this child was free when in the park, where our adult dignity may suffer a little, but.. you know. It’s SNOW!
And so, every winter, I’m going to the grocery through the park, roundabout way, so as not to be upset with childish drivers. And if sometimes I am looking for a pool to slide, it is fun after all, and no one could see me.
But… You do not really care about my thoughts, unless they relate to food 🙂
Back to the topic.
Today I have for you hummus with carrots and laffa breads. And the fried garlic and crunchy chickpeas (recipe). It might seem that this is extremely modest meal, but, believe me, it’s filling and good.
In winter, I eat a lot of roots – just carrots, parsley, celery, beetroot. They’re cheap, easy to store, insensitive to temperature. And properly prepared… poetry.
Fried garlic is a Spanish delicacy. 🙂 It is given mostly to red meat, but so many people had a taste for fried garlic that they add this to almost everything.
Note – The oil after fried garlic is not suitable for reuse.
You probably also wonder about laffa breads (lafa, Taboon bread). This is another one from the family of flatbreads. Laffa come from… well it is difficult to say where, because Laffa in Israel are known as the Iraqi pita (Iraqi pita). But I admire their Hebrew name: esh-tanur (does not it sound nice?).
Laffa is actually a thicker pancakes, tortillas, wraps. I think this last comparison is the best, because just like wraps Laffa easily curl, do not brake and are suitable for scooping hummus (or wrap falafels).
Remember to soak the chickpeas the day before. Or buy ready – are in jars, cans, I saw even frozen cooked chickpeas.
Let’s get to the action.
30 dag of cooked chickpeas
2 – 3 cloves of garlic
2 tablespoons tahini
3 – 4 tablespoons of lemon juice
3 tablespoons olive oil
3 cooked carrots
0.5 kg of flour (bread, wheat or spelled – or a mixture of flour)
7 g of fresh yeast (or 4 g dried yeast)
2 teaspoons sugar
approx. 1.5 – 2 cups hot water
pinch of salt
2 tablespoons olive oil
the head (or two or three) of garlic
- Yeast crumble and mix with sugar, 2 tablespoons of flour and water. Let stand for 5 minutes.
- Sift the flour into a bowl, add the remaining ingredients (approx. ¾ water only) and leaven yeast, everything aside olive oil. Knead the dough.
- If the dough is too dry, add water. If too sticky, sprinkle with flour.
- Knead the dough a few minutes (approx. 5) and add the olive oil. Knead oil in the cake.
- The kneaded dough leave to rise in a warm place for approx. 1 hour.
- When the dough will rise, divide into 8 pieces. Each of these shape in a thin cake.
- Laffa fry in a dry frying pan (you can use grill pan) approx. 1 minute on each side.
- Warm Laffa roll or fold and put on the plate. If you want to serve them a moment later, put laffas on the floured linen cloth.
- Chickpeas cook till soft (remember, that they should be soaked overnight) with a pinch of salt.
- Peel the carrots, cut into small pieces and cook soft.
- Chickpeas, carrots, peeled cloves of garlic, tahini, olive oil and lemon juice translate into a blender.
- Blend until smooth. If it turns out that hummus is too thick, add a little water to blending.
- Season with salt and pepper.
- Divide garlic into cloves, do not take off husks, but cut off the ends.
- Warm up the oil in a frying pan.
- On the hot oil teach cloves of garlic, add salt and pepper.
- Fry approx. 2 – 3 minutes, turning cloves that they do not burn.
- Put few spoons of hummus into the bowl (deep dish). With a spoon make small hole and pour approx. 1 – 2 teaspoons of olive oil.
- Add the chickpea crisps.
- On the plate place Laffa and fried garlic.
Garlic very easily goes out of the husks, you do not have to worry about the technique of extracting it. 🙂