Two types of bean puree (type Arabic starter plate)

Ingredients

Directions

1. 1

   Onions peel, one roughly dice. Wash the rosemary and shake dry. Bring the beans, diced onion and rosemary and 400 ml water briefly to the boil, cover and cook over a low heat (!!!!) for 20-30 minutes (allow to swell more so that the beans do not burst). In the meantime soak the rolls in cold water. Finely dice the remaining onion. Squeeze the bread roll well and knead it together with minced meat, egg, diced onion, some salt, pepper and paprika powder in a mixing bowl. Form approx. 25 small meatballs with moistened hands and put them in a cool place. Clean the carrots, leaving a little green.

2. 2

   Wash the carrots, cover them and steam them in little boiling salted water for 6-8 minutes. Crush coriander seeds in a mortar. Heat 2-3 tablespoons of olive oil in a frying pan and briefly sauté the carrots together with the coriander. Season with pepper. Wash the coriander leaves, shake them dry and pluck the leaves except for a little garnish. Sprinkle the coriander leaves over the carrots and leave to cool. Pour the beans onto a sieve, drain and remove the rosemary sprig. Pour some bean water back on and mash the beans. Season with salt and pepper and let them cool down. Heat the oil in a large pan and fry the meatballs for about 6 minutes until crispy, turning them over. Drain on kitchen paper and keep warm. Halve the bean purée. Peel garlic. Roast sesame seeds briefly in a pan without fat, remove. Press a clove of garlic into one half of the bean purée and mix together with 4 tablespoons of olive oil. Arrange in a small bowl.

3. 3

   Heat the oil in a large pan and fry the meatballs for about 6 minutes until crispy, turning them over. Drain on kitchen paper and keep warm. Halve the bean purée. Peel garlic. Roast sesame seeds briefly in a pan without fat, remove. Press a clove of garlic into one half of the bean purée and mix together with 4 tablespoons of olive oil. Arrange in a small bowl. Mix 2-3 tablespoons of olive oil and pesto and pour over the bean purée. Mix the second puree with sesame paste (tahini), lemon juice and 3 tablespoons of olive oil, season with some cayenne pepper and cumin. Also arrange in a small bowl. Press the rest of the garlic through a garlic press. Mix 3 tablespoons of olive oil, garlic and sesame seeds and spread over the bean purée. Garnish with coriander. Garnish the other puree as desired with fried sage leaves. Arrange the bean purées, coriander carrots and meatballs on a large platter/plate. Flatbread tastes good with it

4. 4

   Mix the second puree with sesame paste (tahini), lemon juice and 3 tablespoons of olive oil, season with some cayenne pepper and cumin. Also arrange in a small bowl. Press the rest of the garlic through a garlic press. Mix 3 tablespoons of olive oil, garlic and sesame seeds and spread over the bean purée. Garnish with coriander. Garnish the other puree as desired with fried sage leaves. Arrange the bean purées, coriander carrots and meatballs on a large platter/plate. Flatbread tastes good with it