My ‘masalaydar boti’ with hummus recipe is delectable. It can be served as a side dish or as an appetizer with bread. It is inspired by Mediterranean cuisine. It is easy to prepare and pleases everyone in the family.
Ingredients:
Preparing the masalaydar boti:
- 1-pound topside beef stack, cut into cubes
- 1 teaspoon garlic and ginger paste
- 1 teaspoon paprika powder
- 1 teaspoon all-spice powder
- 2 tablespoons green papaya paste
- 1 tablespoon roasted combination of spice powder (1 teaspoon cumin seeds, 1 teaspoon raw coriander, and 2 teaspoons crushed red chili flakes; combine and roast on low flame, then grind into a powdered form)
- 1 tablespoon sour cream (or yogurt)
- ½ teaspoon nutmeg powder
- ½ teaspoon mace powder
- 1 tablespoon roasted chickpea powder, roasted skinless (or roasted ‘besan’)
- 1 tablespoon crispy fried onions (or ready-made fried onions), crushed
- 2 tablespoons cooking oil (to pan-fry beef cubes)
- Salt according to taste
Preparing hummus:
- 1 ½ cups cooked chickpeas
- 2 tablespoons fresh lemon juice
- ¼ cup tahini
- 2-3 garlic cloves, crushed
- 1 teaspoon zest of lemon
- 1 teaspoon black paper, crushed
- 1 tablespoon fresh mint leaves
- 1 tablespoon pine nut
- 3 tablespoons extra-virgin olive oil (2 tablespoons to blend and 1 tablespoon to garnishing)
- Salt according to taste
Method:
In a food processor, combine the cooked chickpeas, zest, tahini, olive oil, and lemon juice. Blend to make a smooth and creamy consistency of the hummus.
In a large bowl, combine the roasted combination of spice powder, all-spice powder, nutmeg, mace, paprika powder, garlic and ginger paste, papaya paste, crushed golden fried onions, salt, and sour cream to make a smooth paste. Coat the beef cubes with the paste, and set aside to marinate for 2-3 hours in the refrigerator.
Heat oil in a heavy-bottom pan over medium heat. Then lay the beef in a single layer in the pan (do not over-crowd). Reduce the heat and fry the beef on low heat until it turns golden brown.
Pour beef ‘boti’ at the middle of the prepared hummus. Drizzle with extra virgin olive oil and serve with mints and pine nuts.