Garbanzo Bean Triangles with Beef Confit

Name: Garbanzo Bean Triangles with Beef Confit (Fatayer bi Hoummos (fa-tie-yer bee hum-moose))
Yield: About 3 dozen
Cuisine: Lebanese
Ingredients: ¼ teaspoon coarsely ground black pepper; ½ cup and 3 tablespoons extra-virgin olive oil, divided; ½ cup plain yogurt; ¾ cup beef confit (without the rendered fat), broken into small pieces; ½ teaspoon and 1½ teaspoons salt, divided; 1¾ cups diced yellow onion (¼ inch); ½ teaspoon baking soda; 1 cup dried garbanzo beans, soaked overnight; Beef confit (qawarma).

Fatayer bi Hoummos (fa-tie-yer bee hum-moose)

Preparation info

About
3 dozen

Difficulty
Medium

Appears in

Classic Lebanese Cuisine

By Kamal Al-Faqih

Published 2009

About

These are so delicious, and the procedure is exactly the same as the previous recipe, except you will be filling the triangles with chopped garbanzo beans, shredded beef confit, and onions.

Ingredients

Specialty Ingredients

Beef confit (qawarma).

Asia
Lebanon
Starter
Mediterranean

Method

Prepare Ahead

The baked triangles can be frozen for several weeks. Freeze uncovered on a plastic-lined baking sheet, then transfer to an airtight container. Reheat thawed triangles at 350°F for 5 to 7 minutes.