While every nation in South America has a distinct culinary tradition shaped by local crops and waves of immigration, there is one element that unites them all: a serious sweet tooth.

It’s no surprise that these countries love dessert: this is, after all, where cane sugar comes from. Brazil is the world’s leading producer of the stuff, and Ecuador, Colombia, Venezuela, and Peru have a long history of growing sugar cane along the Pacific and Caribbean coastlines.

Where milk and sugar are staples, and sweetened condensed milk reigns supreme, nothing figures more heavily in desserts than caramel and its kin. Mexico’s sugary goat milk caramel is known as cajeta, but South America has half a dozen names for the stuff, each with slight regional variations. (A friendly bit of advice: Don’t try to ask for cajeta in Argentina, where that word is street slang for a female body part.) Dulce de leche, which translates to “milk candy” or “sweetness of milk,” is found across Argentina and Uruguay.

Yup, definitely smoother and lighter in texture. But let’s be honest: Who the heck wants to peel that many chickpeas one at a time?

There’s a much easier way to do it, for the record. Once you’ve cooked your chickpeas, transfer them to a bowl of cold water and massage them firmly between your hands. The skins should mostly slip off and start to float above the chickpeas, making them relatively easy to scoop out and dump in the compost.
Still, not having to peel them at all would be easier. It occurred to me that I might be letting my typical cook’s instincts get the better of me in this situation. I’d been cooking the chickpeas until they were perfectly creamy and intact—the way I’d want them if I were serving them whole. But in this case, what if I just went all out and cooked the out of them?

I tried it, cooking the chickpeas until they were literally falling apart—skins, flesh, and all.

I finally settled on soaking the chickpeas overnight with a little baking soda and cooking them in fresh water on the stovetop, with onions, carrots, celery, garlic, bay leaf, and some more baking soda, until tender. I then drained them, reserving a little cooking liquid to adjust the texture of the hummus.

Do You Need to Peel Dried Chickpeas for Hummus?
Read enough recipes for hummus, and you’ll start to note that those promising extra-smooth texture all have one thing in common: peeling the chickpeas before blending. Even our own Josh Bousel agreed in his recipe, finding that the tough skins were responsible for most of the lumps in lumpy hummus.

So I dutifully peeled an entire batch of chickpeas before puréeing them (…34…35…36…finally got one bite’s worth of chickpeas done!) and had some friends come over and taste them, side by side with a batch of hummus made from unpeeled chickpeas.

Let’s Prepare Red Meat For BBQ

How to marinate meats for barbecue?
The secret to making the barbecue more delicious is through the special marinating of the meat. Meat experts recommend marinating meat as follows to cook delicious barbecued meat.

Materials
Beef Entrecote,Sunflower oil,Apple cider vinegar,Worcestershire sauce,1 tablespoon of sugar,Dried Onion Powder,Garlic powder,Mustard seeds,1 tablespoon of hot sauce,1 garlic,Black pepper,Brazier antirikot
Fabrication

First, mix sunflower oil, apple cider vinegar, worcestershire sauce, sugar, dried onion powder, garlic powder, mustard seed and hot sauce in a bowl. Then, grate the garlic with a fine grater. Mix all the added ingredients homogeneously. Finally, add black pepper. You can optionally add more black pepper. Dip the entrecots in the sauce so that the entire surface of the meat remains in the sauce. In the last step, leave the entrecote marinated in the refrigerator for 3 hours. 3-5 hours will be enough. Refrigerating it for longer will adversely affect the meat.

Dry beans and peppers dried by traditional storage method are boiled separately until they are soft and filtered. Dried tomato is kept in hot water. All of them are roasted with lots of onion and tomato paste. The key to keeping the taste and texture right is to avoid mixing any fresh vegetables into dry vegetables.

Pisik Meatballs:
Stale breads are cut into small pieces. Bread is soaked with grated tomatoes. Add chopped parsley, fresh mint, green onion, green pepper and cumin, salt, pepper paste and olive oil and knead well until all the flavors are mixed. Shaped and served.
Karadeniz // Asuman Albayrak – Assistant: Zeynep Moroğlu

Watermelon peel meal:
A meal made especially in Çorum mountain villages. In these villages where Cretan immigrants also live, watermelon and melon shells are finely chopped and stringed and dried. It is cooked as a winter dish with chickpeas and bird head meat. In the same region, the white parts of the watermelon rind are used in the same way without drying. Saute the onions in olive oil. After the tomato paste is added and cooked a little, meat cubes are added. When the meat is soft, it is cooked by adding chopped watermelon peels and boiled chickpeas. Finally, it is flavored with salt and black pepper.

Ingredients
1 onion, peeled and chopped
3 carrots, peeled and cubed
2 garlic cloves, peeled and chopped
100g sun-dried tomatoes, roughly chopped
200g cherry tomatoes, chopped
1 veggie stock cube
400ml almond milk, plus more if needed
Pinch of salt
Olive oil
method
Place a large pan over a medium heat and add a drizzle of olive oil. Once warm, add the onion, garlic, carrots and a pinch of salt. Cook for 5-10 minutes until soft.
Add the sun-dried tomatoes and cherry tomatoes and cook for another 10 minutes until the cherry tomatoes begin to soften. At this point add the veggie stock cube and almond milk. Mix well and leave to simmer for 10 minutes.
Pour the mixture into a powerful blender or use a hand blender to blend the mixture until it reaches a smooth consistency.
Once smooth, pour the mixture back into a pan and warm through over a medium heat – you may want to add a dash more almond milk, bit by bit, until you reach the consistency you like best.

Dry beans and peppers dried by traditional storage method are boiled separately until they are soft and filtered. Dried tomato is kept in hot water. All of them are roasted with lots of onion and tomato paste. The key to keeping the taste and texture right is to avoid mixing any fresh vegetables into dry vegetables.

Pisik Meatballs:
Stale breads are cut into small pieces. Bread is soaked with grated tomatoes. Add chopped parsley, fresh mint, green onion, green pepper and cumin, salt, pepper paste and olive oil and knead well until all the flavors are mixed. Shaped and served.
Karadeniz // Asuman Albayrak – Assistant: Zeynep Moroğlu

Watermelon peel meal:
A meal made especially in Çorum mountain villages. In these villages where Cretan immigrants also live, watermelon and melon shells are finely chopped and stringed and dried. It is cooked as a winter dish with chickpeas and bird head meat. In the same region, the white parts of the watermelon rind are used in the same way without drying. Saute the onions in olive oil. After the tomato paste is added and cooked a little, meat cubes are added. When the meat is soft, it is cooked by adding chopped watermelon peels and boiled chickpeas. Finally, it is flavored with salt and black pepper.