Label
All
0
Clear all filters

The Sweetest Chickpea of all

Appears in
On the Hummus Route
On the Hummus Route

By Ariel Rosenthal, Orly Peli-Bronshtein and Dan Alexander

Published 2019

  • About
Kdaameh

Kdaameh, also known as chickpea noghl (lablabi şekeri or mlabas chickpeas), are the Middle Eastern version of dragées: Sugar-coated roasted chickpeas tinted in a variety of colors.

These traditional Iranian, Afghan, and Turkish sweets are made by enrobing the roasted beans in a syrup made from water, sugar, and rose water.

Iraqi and Persian Jews serve kdaameh during celebrations such as engagements, births, and the inauguration of a new Torah, while Palestinians eat them yearround, especially during the month of Ramadan.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play

Monthly plan

Annual plan

'Brilliant app for foodies'
'Spotify of cookbooks'

Part of

The licensor does not allow printing of this title