While an invisible force is keeping us all at home and a bit tight for cash, let us share with you the secrets of one of our legendary recipes – in a ‘do it yourself’ style.

It should look something like this.

Anyway, please let us know how it went and send us a pic of the dish and the chef and we’ll make you both famous!



  • 500 gr dry chickpeas
  • 1 onion
  • 10 garlic teeth
  • 1 pack coriander
  • 1 pack parsley
  • 1 flat soup spoon roman cumin
  • 1 flat soup spoon of dry coriander
  • 1 soup spoon sesame
  • 1 teaspoon salt
  • 1 teaspoon of soda bicarbonate

Preparation instructions:

Soak the chickpeas in clean water for 8 hours, make sure the water height is double then the chickpeas in it.

Cut the onion to 8 pieces.

Pass through a meat grinder, the chickpeas, the onion, the garlic, the parsley, the coriander and move the grinded masa into a bowl.

Mix the masa properly with your hands while adding the spices above and the sodium bicarbonate.

Cooking instructions:

Use a deep pan or a pot.

Warm the oil for deep fry in the pan or the pot.

When the oil is warm (170 degrees) you take the masa, make small balls with your hand or if you have at home tool to make meatballs, put it in the oil till it gets golden brown color.

Take it out of the oil, put on a paper towel and enjoy.

Perfect companions:

  • hummus
  • Tahina
  • Fresh salad
  • Spicy sauce
  • pita