The balila _ Sofrat hadhramia

Balila, or boiled chickpeas, is one of the dishes served as appetizers. The method of preparing balila varies from one country to another. In the Levant, it is served salty and they call it a Levantine hummus drink, while in Egypt it is served hot with chili pepper, and is eaten as a kind of snack, and at the same time it contains many benefits for the body. Chickpeas are classified as legumes that contain protein and essential mineral salts such as: calcium, sulfur, and phosphorus, and these elements bring many benefits to humans. In our article, we will talk about the methods of making balila in several countries. The method of preparing it, no matter how different, does not require much effort and time.

🔹A kilo of chickpeas.

🔹A teaspoon of sodium bicarbonate.

🔹A pinch of salt.

🔹A pinch of cumin.

🔹Soak the chickpeas in water with a spoonful of sodium bicarbonate for a whole day.

🔹Drain the chickpeas from the water the next day, then wash and drain them again, then put them in a pot on the fire and immerse them in water.

 🔹Cover the pot and leave it for an hour until the chickpeas are cooked. You can use a pressure cooker because it takes less time to cook the chickpeas.

 🔹Drain the chickpeas from the boiling water, distribute them in deep plates or cups, and sprinkle with salt and cumin.

 🔹You can add a little boiling water and lemon juice to the dishes.

 🔹One kilogram of chickpeas.

 🔹A grain of onion.

 🔹Three cloves of garlic.

 🔹A tablespoon of each: 

 salt, cumin and chili.

 🔹Juice of a lemon.

 🔹Three crushed tomatoes, or two tablespoons of tomato paste.

 💠 Instructions:

 🔹Wash the chickpeas, soak them, and boil them the next day in the same way as before, but the difference is that onions and garlic are added during boiling.

 🔹When the chickpeas are almost cooked, add the chili and tomatoes or tomato paste, cumin, and salt.

 🔹After the chickpeas are cooked, distribute them into cups with boiling water, and distribute the amount of lemon juice over the cups.

 🔹Serve it hot, and eat it with a spoon or as desired.

 🔹Two cups of chickpeas.

 🔹A piece of carrot.

 🔹A grain of beetroot.

 🔹A cucumber.

 🔹Two tablespoons of vinegar.

 🔹A tablespoon of chili.

 🔹A pinch of salt.

 💠 Instructions:

 🔹Prepare the chickpeas as in the previous methods, and after they are cooked, pour the chickpeas into large cups.

 🔹Mix vinegar, chili, and salt, then distribute them in cups over the hummus.

 🔹Grate the carrot, beet and cucumber, and place them on top of the hummus.

 🔹Note: You can use canned chickpeas if you do not have fresh chickpeas.