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4 tbsp İçim Filtered Yoghurt
1 handful of wire noodles
2 tablespoons olive oil
1 handful of boiled chickpeas
Half a teaspoon of ground red pepper
Half a teaspoon of cumin
Half a teaspoon of black pepper
1 teaspoon salt +1 pinch of salt
2 tbsp tahini
4 tbsp lemon juice
1 vineyard arugula
2 tbsp raisins
Fry 1 full handful of wire noodles in a pan in 2 tablespoons of olive oil until colored, about 2 minutes. In this way, if the roasted, crispy form is too hard for you, you can open it with a little water.
• Then take the noodles from the pan and add 1 handful of boiled chickpeas and half a teaspoon of ground red pepper, half a teaspoon of black pepper, cumin and 1 teaspoon of salt and continue frying for another 1.5 minutes. You can also use boiled chickpeas if you wish.
• For the dressing of the salad; Mix 1 tablespoon of tahini, 4 tablespoons of Filtered Yogurt, 4 tablespoons of lemon juice and 1 pinch of salt in a bowl. When it sees the juice of tahini, lemon and yoghurt, it will first clump and then leave itself again.
• Mix 1 washed arugula well with this sauce and put it in a serving bowl. Pour the still warm noodle and chickpea mixture over the arugula.
• As a finishing touch, sprinkle 2 tablespoons of sultaniye raisins over the salad.
Tip: If you soak the grapes in hot water beforehand, they will swell well and become delicious. Bon Appetit