Kawareh bi Hummus

Calf’s Feet and Chick Peas

Preparation info
    • Difficulty


Appears in

By Claudia Roden

Published 1986

  • About

This dish is loved all over the Middle East, in the Balkans, and in Spain and Portugal. Non-Muslims, and Muslims who are lax about their prohibitions, sometimes use pig’s trotters instead of calf’s feet. The dish is sometimes served as a soup, prepared with only 1 calf’s foot, and more water.


  • 2 calf’s feet
  • 3 tablespoons oil
  • Salt and black pepper


Wash and scrape the feet thoroughly. Blanch them in boiling water until a scum has formed. Throw out the water. Heat the oil in a large saucepan and fry the feet in it for a few minutes until coloured all over. Add salt and pepper to taste, turmeric, and the soaked and drained chick peas. Cover with water, bring to the boil and simmer gently until the meat is practically falling off the bones,