Summary

Ingredients

• 500 g natural yoghurt, creamier
• 2 tablespoon tahini
• 100 g cashew nuts
• some bread, arabic, to taste
• ½ can of chickpeas, 400 g drained weight
• 1 clove of garlic
• 100 g butter
• salt and pepper
• cumin

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Instructions

1. Boil half a can of chickpeas in a saucepan with the water from the can for 5 minutes, add a little salt. If you want, you can also take a whole can.
2. Now first carefully heat the yoghurt with the tahini and the pressed garlic clove, a pinch of salt and a little pepper in a saucepan. The yogurt must not boil, otherwise it will flocculate. It has to be lukewarm for the garlic and tahini to develop their aroma.
3. At the same time, tear the Arabic bread into small pieces - similar to pita - and toast it in a pan until it is crispy. Melt the butter in a bowl. Roast the cashew nuts dry as well.
4. At the end, layer all the ingredients on top of each other: first the bread, carefully top with the chickpeas, then the yogurt-tahini sauce on top. Place the cashews on top of the sauce and pour the melted butter over everything. Decorate or season with salt and pepper and the cumin and eat immediately.

Recipe Notes

This dish is originally eaten for breakfast, but actually always tastes good.