Food & Drink » Glenda Bartosh on Food

Get Stuffed

Eat like an Egyptian



Page 4 of 4

225 g chickpeas

2 tbsp wine vinegar

3 cloves garlic

5 tbsp sesame oil

1 tsp salt

Cook and mash the chickpeas. Add lemon juice, chopped garlic and sesame oil to make this tasty spread, as popular in Egypt today as it was thousands of years ago.

Glenda Bartosh is an award-winning freelance writer who has always wanted to wrap herself in toilet paper to turn into a mummy for Halloween.