Talharim with Lemon and Sardine

Boil 5 liters of water with a spoonful of salt and cook the talharin

While that's cooking, in a large frying pan, melt the butter with lemon juice, chickpea puree, salt, and black pepper over medium heat

Add the sardine fillets and cook for five minutes, flipping them occasionally without breaking them up

Drain the macaroni, combine it with the sauce (reserve some whole fillets to decorate) and mix well

Distribute the dough among plates, decorate with reserved fillets and serve