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Mini Kebabs with Chickpeas Pate

Servings: 4

Calories: about 691 kcal / port.

Duration: about 10-12 hours chickpeas soaking, about 1 hour chickpeas cooking, 1 hour the meat marinating, 20 minutes other preparation

For chickpeas pate you need:

250g (1 and 2/3 cups) of dried chickpeas

2 ½ tablespoons of butter

1 lemon juice

1 garlic clove

2 tablespoons of Tahini sesame paste

3 tablespoons of olive oil

1 teaspoon of cumin

150 ml (about 2/3 cup) of natural yoghurt

black pepper

salt

For mini kebabs you need:

600g (21 oz.) of minced beef

1 small onion

2 teaspoons of ground sweet peppers

2 teaspoons of cumin

2 teaspoons of coriander

large bunch of fresh parsley

some fresh coriander (optional)

black pepper

salt

Preparation: Pour some cold water on the top of dry chickpeas and let to soak for 10-12 hours. After they soak well, boil them in a salted water for about 1 hour.

Prepare the meat. Minced beef, chopped onion and parsley, all spices, a pinch of salt put in an electric food shredder or mixer, chop till you will obtain homogeneous. Cover the meat and put in the refrigerator to marinate for 1 hour. Preheat the oven to maximum temperature at a grill mode. Form small elongated shape meatballs and bake in the oven for 20-30 minutes until their surface roast nicely.

Mash cooked chickpeas together with yoghurt, Tahini, garlic, oil, crushed cumin, a pinch of black pepper and salt.

Place a few spoonfuls of chickpeas pate in a dish, sprinkle them with melted butter and place the baked meat on the top. Bon appetite!

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about 691 kcal / port.about 10-12 hours chickpeas soaking, about 1 hour chickpeas cooking, 1 hour the meat marinating, 20 minutes other preparation250g (1 and 2/3 cups) of dried chickpeas2 ½ tablespoons of butter1 lemon juice1 garlic clove2 tablespoons of Tahini sesame paste3 tablespoons of olive oil1 teaspoon of cumin150 ml (about 2/3 cup) of natural yoghurtblack peppersalt600g (21 oz.) of minced beef1 small onion2 teaspoons of ground sweet peppers2 teaspoons of cumin2 teaspoons of corianderlarge bunch of fresh parsleysome fresh coriander (optional)black peppersaltPour some cold water on the top of dry chickpeas and let to soak for 10-12 hours. After they soak well, boil them in a salted water for about 1 hour.Minced beef, chopped onion and parsley, all spices, a pinch of salt put in an electric food shredder or mixer, chop till you will obtain homogeneous. Cover the meat and put in the refrigerator to marinate for 1 hour. Preheat the oven to maximum temperature at a grill mode. Form small elongated shape meatballs and bake in the oven for 20-30 minutes until their surface roast nicely.Mash cooked chickpeas together with yoghurt, Tahini, garlic, oil, crushed cumin, a pinch of black pepper and salt.Place a few spoonfuls of chickpeas pate in a dish, sprinkle them with melted butter and place the baked meat on the top. Bon appetite!

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Mini-kebab con patè di ceci

Dosi : 4

Calorie : circa 691 kcal / porz.

Durata : circa 10-12 ore per l'ammollo dei ceci, circa 1 ora per la cottura dei ceci, 1 ora per la marinatura della carne, 20 minuti per altre preparazioni

Per il patè di ceci è necessario:

250g di ceci secchi

2 cucchiai e mezzo di burro

succo di 1 limone

1 spicchio d'aglio

2 cucchiai di pasta di sesamo Tahini

3 cucchiai di olio d'oliva

1 cucchiaino di cumino

150 ml di yogurt naturale

pepe nero

sale

Per i mini-kebab è necessario:

600g di carne bovina macinata

1 cipolla piccola

2 cucchiaini di paprika dolce

2 cucchiaini di cumino

2 cucchiaini di coriandolo

1 mazzetto di prezzemolo fresco

coriandolo fresco (opzionale)

pepe nero

sale

Preparazione : Versare acqua fredda sui ceci secchi e lasciare in ammollo per 10-12 ore. Trascorso tale periodo, far bollire in abbondante acqua salata per circa 1 ora.

Preparare la carne. Mettere la carne macinata, la cipolla tritata, il prezzemolo, tutte le spezie e un pizzico di sale in un trituratore elettrico o in un mixer, ed azionare finché otterrete una pasta omogenea. Coprire la carne e mettere in frigorifero a marinare per 1 ora. Preriscaldare il forno a temperatura massima in modalità grill. Forgiare delle piccole polpette di forma allungata e cuocere in forno per 20-30 minuti fino a quando la loro superficie non appare ben rosolata.

Mescolare i ceci cotti con yogurt, salsa Tahini, aglio, olio, cumino tritato, un pizzico di pepe nero e sale.

Porre qualche cucchiaiata di patè di ceci in un piatto, cospargere con burro fuso e posizionare la carne sulla parte superiore. Buon appetito!



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