Each one of us has this memory of picking a pea pod and eating those first peas of the year. Sweet, delicious and soft. That first taste of spring.
INFORMATION
INGREDIENTS
INSTRUCTIONS
Peel the peas. Boil 2 liters water with the salt. Add 1 kg of peas to boil, leaving 200 gr of raw peas for decoration. Boil the peas for 8 minutes from the moment water starts boiling again. Remove the peas in a colander and cool quickly with cold water. Blend the cooked peas in a mixer or with a hand held blender. Add the cream, 75 gr olive oil, 100 gr of the water the peas boiled in and the juice of 1 lemon. Once smoothly blended, keep aside. In a deep bowl, spoon three tablespoons of the pea cream. Make a quenelle of labaneh and place in the center of the cream and drizzle with olive oil. With a small grater, grate the laban jameed over the dish. For the grating to work well, it is better to freeze the laban jameed ball for 15 minutes prior to grating. Decorate with a few of the raw peas and serve.
Ingredients
Directions
Peel the peas.
Boil 2 liters water with the salt.
Add 1 kg of peas to boil, leaving 200 gr of raw peas for decoration. Boil the peas for 8 minutes from the moment water starts boiling again.
Remove the peas in a colander and cool quickly with cold water.
Blend the cooked peas in a mixer or with a hand held blender. Add the cream, 75 gr olive oil, 100 gr of the water the peas boiled in and the juice of 1 lemon.
Once smoothly blended, keep aside.
In a deep bowl, spoon three tablespoons of the pea cream.
Make a quenelle of labaneh and place in the center of the cream and drizzle with olive oil.
With a small grater, grate the laban jameed over the dish. For the grating to work well, it is better to freeze the laban jameed ball for 15 minutes prior to grating.
Decorate with a few of the raw peas and serve.
