Part 4/8:
Chickpeas, regarded highly in medieval Egyptian cuisine, were valued not just for their taste but also for their medicinal properties. Within the framework of the four humors, chickpeas were considered both hot and dry, believed to be beneficial against colds while noted for their potential to cause bloating. Thus, they were perceived as both a culinary delight and a remedy.
Cooking Methodology
The recipe entails soaking the chickpeas overnight, followed by boiling them until tender, and then mashing them, preferably with a food processor to achieve a smooth consistency. The process becomes layered as each ingredient is carefully incorporated, allowing time for the flavors to meld together, traditionally necessitating an overnight refrigeration.