Balila
A comforting Levantine breakfast staple: whole, tender chickpeas served warm in a fragrant emulsion of garlic, fresh lemon juice, cumin, and plenty of extra virgin olive oil.
30 min
Libanesa / Levantina (Oriente Medio)
4 servings
The story behind
The rustic beauty of the Balila in 'Balila.png' speaks directly to Middle Eastern morning hospitality. The technical success of this dish lies in the structural integrity of the chickpeas; they must be simmered until melt-in-your-mouth soft, yet remain perfectly whole. The velvety broth is achieved by crushing a few beans into the dressing, allowing the natural starches to bind the oil and citrus juices beautifully.
Instructions
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1If using pre-cooked or canned chickpeas, place them in a saucepan with their starch liquid and bring to a simmer until piping hot and completely softened.
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2In the basin of your serving bowl (ideally a traditional clay one), combine the crushed garlic paste, ground cumin, fresh lemon juice, and extra virgin olive oil.
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3Scoop two tablespoons of the hot chickpeas into the bowl and mash them lightly against the bottom using a fork to release starches that will act as a natural thickener.
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4Transfer the remaining whole chickpeas into the bowl along with a generous splash of their hot cooking water.
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5Stir everything together with gentle, sweeping motions. You will watch the oil, lemon, and starch emulsify into the rich, glossy sauce highlighted in `Balila.png`.
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6Taste the broth and adjust with an extra splash of lemon or a pinch of salt if you prefer a sharper profile.
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7Garnish the dish by placing a neat, vibrant sprig of fresh flat-leaf parsley right in the center.
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8Drizzle a final glossy stream of extra virgin olive oil across the top and serve immediately alongside warm, torn pieces of Arabic flatbread.
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