Each bite contains an unimaginable abundance of flavors, but look at what a beautiful bowl/sugat, Liran Maimon.
Styling by Pauline Shovel
The traditional and wonderful street dish from Hawaii radiates health everywhere, and has exploded all over the world in recent years until it reached us as well.
Here, Pauline Shuval takes it to completely Israeli and Middle Eastern regions, and combines chicken breast, cooked friki and also a great stew of chickpeas.
All this comes with chopped vegetable clusters that also take great pictures, all the way to a whole lot of health in one bowl.
Ingredients for two dishes:
1 cup cooked discharge
1 chicken breast, cut into cubes
1/2 cup diced eggplant
1 cup of tomato sauce
1 crushed garlic clove
1 teaspoon dried oregano
1/2 cup cooked chickpeas
3 tablespoons carrots cut into sticks
2 tablespoons diced fresh and peeled beets
3 tablespoons thinly sliced purple cabbage
1/2 cup rocket
2 tablespoons walnuts
Olive oil
Salt and pepper to taste
Instructions:
1.
Heat olive oil in a frying pan over medium heat, fry the chicken breast on all sides, remove and keep aside.
2.
In the same pan, add the eggplant and garlic, and fry on all sides.
Add the chickpeas and the tomato sauce.
Season to taste and cook for about 10 minutes.
3.
While the eggplant is cooking, cut the vegetables - carrots, beets and purple cabbage.
4.
Put the frika in a serving bowl, add the eggplant and hummus stew, the chicken breast and the vegetables, season with salt, pepper, lemon juice and olive oil and serve with a handful of walnuts on top.
Pauline Shovel, in collaboration with Suget
More on the same topic:
Pokey
Suget
Hummus
freaky
Chicken Breast