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Cook butter over low heat until it becomes hazelnut-colored.
Dissolve the sugar in the oil and add the melted butter.
Mix the flour with the roasted powdered chickpeas.
Mix the two preparations by hand until you get a dough and let it sit for 12 hours.
Pass the dough into the mill twice.
Prepare puddings of 5cm width and 2cm thickness.
Using a pair of pliers, make two cuts to decorate.
Bake at 180° temperature for 15min.
Keep your Homsia in an airtight box.
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