HUMUS AU BIFTECK (FUSION FRANÇAISE)


FOR HUMUS

  • 2 cups boiled chickpeas
  • 2-3 cloves of garlic
  • 3/4 cup tahini
  • 1 teaspoon cumin
  • 1 teaspoon of beef broth
  • Juice of half a lemon
  • 1 teaspoon of salt

FOR BREAD FLOOR

  • Half a loaf of bread or 3 pita bread

FOR THE MEAT

  • 100 grams of butter
  • 600 grams julienne tenderloin
  • 1 teaspoon of chili paste
  • Half a teaspoon of black pepper
  • 1 teaspoon of salt

FOR THE TOP

  • 2 cups garlic yogurt


For the hummus, put the chickpeas in the bowl of the food processor. Add the remaining ingredients and knead until you get a completely smooth consistency. For the bread layer, cut the bread into cubes and lightly fry in a preheated 180 (352) degree oven. For the meat portion, heat the butter in a saucepan. Add the meat and fry it until it is soft. Add tomato paste, salt and pepper and fry for 1-2 more minutes, then remove from the stove. Spread the hummus on a serving plate. Add toasted bread and garlic yogurt on it. Put the roasted meat on the top with the oil and serve.

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