« Slata Hummus, Algerian Fresh Chick Pea Salad, Salade de Pois Chiche | Main | Djedj bel Zitoun, Algerian Chicken with Olives and Preserved Lemons, Poulet aux Citrons et Olives »

August 24, 2005

Comments

Karen

Aha! I knew it, it's the mighty mortar and pestle which does the job.

I asked a Lebanese friend what implement was traditionally used to puree the chickpeas, before food processors were used. His reply was that he was traditional but not THAT traditional. Hehe! I was planning on using the coarse-woven bamboo trays we use to strain mung beans or the mortar and pestle next time I make hummous. Glad to see I am on the right track. :-)

The comments to this entry are closed.

About

  • Media Requests can be made directly via email or through Endeavor agency

Culinary School Pasadena and Los Angeles

Los Angeles Culinary Arts School

Register for The Food Rendezvous in Los Angeles, CA  on Eventbritetp

Coffee Grinders

Translate This Page


Culinary School Pasadena and Los Angeles

Culinary School Pasadena and Los Angeles

Los Angeles Culinary Arts School

School of Culinary Arts in California