By preparing a bender with walnuts, shark meat and hummus, focaccie with peppers stuffed with chickpea spread, Indian naan bread and Russian pancakes blini
with buckwheat flour, World Hummus Day was marked in the Cooking Academy of Heads of Cuisines of Mediterranean and European regions.
Hummus, one of the most famous foods in the Middle East, the Mediterranean and North Africa, is made from chickpeas, sesame tahini paste and spices, and is celebrated around the world 13. May since 2012. years. It is the central delicacy of our nettle partner, the Sana delicacy company that offers it in classic variants, with chickpeas, chili, green pepper and pumpkin seeds. Basically, these are extremely healthy spreads for various pastries and breads and side dishes that you can easily round off gourmet flavors in your kitchen.
Hummus is indispensable in the gastronomy of Egypt, Turkey, Syria, Lebanon, Greece and Israel, and is increasingly adored in the Western world, so it is not surprising that World Hummus Day in May is marked by millions of fans of this ancient specialty in about 40 countries. world. It has a low glycemic index, it is cholesterol-free, and in addition to all of the above, a superior flavor is rounded.
Hummus Sana delicatese does not contain hydrogenated vegetable fats and has an optimal ratio of proteins, carbohydrates and healthy vegetable fats. Year after
year, we bring his benefits and recipes closer to members of ŠKMER and associates, to show that healthy food can be very tasty, ”said Drago Mandić, 23, a chef from Vranjic near Split.
Mandic, otherwise the junior and senior champion of the largest regional competition of chefs Pearl of the Sea, led a workshop of dishes with hummus for members of ŠKMER. He showed, among other things, how a nut dough can be found with toasted nuts, shark meat, so connect everything with hummus in an unusual, and a successful combination where salty and sweet, walnut and fish flavors intertwine.
Additionally, Sana hummus won the occasional title of Selected Product of the Year of Croatia based on a consumer rating. Wearing vegan, gluten-free, halal and kosher certifications, it has a low glycemic index, it is cholesterol-free, and in addition to all the above, a superior flavor is rounded
RECEPT: Walnut from shark and hummus 
dough:
450 g smooth flour
10 g salt
70 g sugar
80 g butter
2 tablespoons rum
2 dl milk
2 egg yolks.
a cube of fresh yeast
Shark stuffing:
200 g of shark meat
100 g ground walnuts
20 g parsley
20 g garlic
0.02 l of olive oil
2 tablespoons humus classic spread
0.1 l white wine
salt, pepper
Dough preparation:
Mix the yeast with a tablespoon of flour, sugar and milk and mix over low heat until it reaches 35ºC. Mix other foods together in a bowl and slowly top up the milk with the yeast in that mixture. Mix the dough for about 15 minutes until the gluten is released and soft. Place it in a suitable container, cover with foil and let it yeast for at least 30 minutes at room temperature.
Strain preparation:
Briefly toast the coarsely ground walnuts in a dry heated pan. When the nuts have been toasted, remove them from the heat and add olive oil to the same pan. Fry a short garlic and parsley on it. As soon as it smells, add the shark meat cut into cubes to the pan and stir until killed. When everything is combined, pour white wine. Let it cook for a few minutes until the alcohol evaporates and the fish absorb all the liquid. When done, mix the fish with the nuts into the multipractic. Add humus spread, olive oil as desired and a little orange juice. Make in a creamy filling.
Premium the yeast dough, divide into two parts and roll out into thin. Place half the stuffing on that dough and spoil well. Roll, pierce the top with a fork in several places and coat with an egg. Allow to stand for about 15 minutes at room temperature and bake in a heated oven for 25 minutes at 170°C.
