Name: International Motabl with Veal and Chickpea Fusion
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 2-4 servings
Cuisine: Middle Eastern
Ingredients: Cooked chickpeas Chtoura Garden 850Gr; Cremiges Labneh Kolios 500gr; Olive oil - Sidi Hisham; Garlic Abido 50Gr; Cumin powder Abido 50Gr; Ground white pepper - Sidi Hisham; Veal fillet; Vegetable Ghee Aseel 500ML; Paprika Fine Abido 50Gr; Roasted Sesame IKLEEL ALGABAL 200Gr; Green Olives Salkini Sedi Hesham 1300Gr; Mixed Pickles Al Ahlam 700/500Gr; Bread Sticks Durra 400Gr

Ingredients

Cooked chickpeas Chtoura Garden 850Gr

Makhzn MnBaladna €2.69 Available

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Cremiges Labneh Kolios 500gr

Al Baraka Store €7.00 Available

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Olive oil - Sidi Hisham

Al Baraka Store €2.82 Available

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Garlic Abido 50Gr

Makhzn MnBaladna €1.99 Available

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Cumin powder Abido 50Gr

Available

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Ground white pepper - Sidi Hisham

Al Baraka Store €4.58 Available

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Veal fillet

Makhzn MnBaladna €25.00 Available

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Vegetable Ghee Aseel 500ML

Makhzn MnBaladna €4.89 Available

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Paprika Fine Abido 50Gr

Makhzn MnBaladna €1.69 Available

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Roasted Sesame IKLEEL ALGABAL 200Gr

Makhzn MnBaladna €3.49 Available

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Green Olives Salkini Sedi Hesham 1300Gr

Makhzn MnBaladna €8.99 Available

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Mixed Pickles Al Ahlam 700/500Gr

Makhzn MnBaladna €2.29 Available

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Bread Sticks Durra 400Gr

Makhzn MnBaladna €3.99 Available

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Preparation Method

Prepare the veal: Cut veal fillet into small cubes. Heat 2 tablespoons of vegetable ghee in a pan over medium-high heat. Sear veal cubes until browned on all sides and cooked through. Season with a pinch of ground white pepper. Set aside to cool.

Make the motabl base: In a food processor or using a mortar and pestle, combine cooked chickpeas, labneh, 3 minced garlic cloves, 1 teaspoon cumin powder, and 2 tablespoons olive oil. Blend until smooth but slightly textured.

Season and assemble: Transfer the chickpea mixture to a bowl. Fold in the cooked veal cubes. Adjust seasoning with additional cumin, white pepper, or salt if desired (though labneh and pickles provide saltiness).

Prepare toppings: Thinly slice some green olives and mixed pickles. Lightly toast the bread sticks in an oven or dry pan until crisp.

Serve: Spread the motabl mixture on a serving platter. Drizzle generously with olive oil. Sprinkle with paprika and roasted sesame seeds. Garnish with sliced olives and pickles. Arrange bread sticks around the edge for dipping.

Optional: For extra heat, serve with a side of crushed red hot peppers (from the list) or mix a pinch into the motabl.