Fateh Hummus bil Labneh




Start by cooking the beef over medium heat with some olive oil, onions, allspice and salt. Cook for around 20 minutes or until the meat is browned all sides.

Rinse the chickpeas and boil them with cinnamon cardamom, salt and pepper for 10 minutes to heat them up. Reserve some of the liquid and drain the rest.

Toast the pita bread with some olive oil and salt in a previously pre-heated oven 200°C  for 7 minutes or until golden brown.

Toss the bread with the garlic, lemon juice and a splash of the chickpea water, toos until well coated and lightly soft.

Gently mix in the hot chickpeas at the end to preserve their shape.

Layer the chickpea, bread mixture, ground beef, magerquark (mixed with the garlic sauce appart in a bowl previously) and garnish with the pine nuts and parsley.