Dango

Steamed chickpeas tossed with cumin, chili and lemon.

Ingredients

• 2 cups Chickpeas
• 1 tbsp Cumin
• 1 tsp Chili powder
• 3 tbsp Lemon juice
• 2 tsp Salt
• 2 tbsp Ghee
• 6 cups Water

Method

1. Soak overnight — Cover the chickpeas generously with water and leave at least 12 hours.
2. Steam — Steam them for 45 minutes rather than boiling — dango should stay firm and dry, unlike nakhi.
3. Test — They should give under a thumb but hold their shape completely.
4. Dress hot — Toss with ghee, cumin, chili, salt and lemon while still steaming so the spice clings.
5. Dango is ready — Serve in paper cones as an afternoon snack.

More United Arab Emirates recipes

• Machboos
• Harees
• Luqaimat
• Balaleet
• Thereed
• Madrouba