BABA GHANNOUJ/ EGG PLANT/BRINJAL DIP
INGREDIENTS
LARGE ROUND EGG PLANT- 1
GARLIC- 2-3 CLOVES
TAHINA- 60 ML
LEMON JUICE- 60 ML
SALT
RED PEPPER
OLIVE OIL
CHOPPED PARSELY
SLICES OF RED BELL PEPPER- TO GARNISH
PREPARATION
COOK THE EGG PLANT IN A HOT OVEN OR ON A FORK OVER THE FLAME OF A GAS STOVE
WHEN IT IS WELL COOKED AND THE SKIN IS BLACKENED, DIP IN COLD WATER, PEEL AND CHOP INTO SMALL PIECES
MASH GARLIC INTO A PASTE WITH EQUAL AMOUNTS OF SALT
ADD EGG PLANT
MASH ALL INTO A SMOOTH CONSISTENCY
BLEND TAHINA AND LEMON JUICE
SERVE IN A BOWL WITH LITTLE OLIVE OIL ON TOP
GARNISH WITH CHOPPED PARSELY, RED PEPPER SLICES AND A DUSTING OF RED PEPPER
Thursday 13 December 2012
FALAFEL HOT SAUCE
FALAFEL HOT SAUCE
INGREDIENTSM
TOMATO PASTE- 3/4 CUP
WATER- 1/4 CUP
HARISSA- 1/2 TABLESPOON
GARLIC PASTE- 2 CLOVES
LEMON JUICE- 1 TABLESPOON
PARSELY FRESH- 1 TABLESPOON; FINELY CHOPPED
PREPARATION
MIX ALL THE INGREDIENTS
COOK IN A SAUCE PAN
BRING TO A BOIL
THEN REDUCE TO LOW FLAME
COOK FOR 15-20 MINUTES STIRRING FREQUENTLY
SERVE WITH FALAFEL
OR PASTE IT IN THE PITA BREAD BEFORE FILLING FALAFEL
INGREDIENTSM
TOMATO PASTE- 3/4 CUP
WATER- 1/4 CUP
HARISSA- 1/2 TABLESPOON
GARLIC PASTE- 2 CLOVES
LEMON JUICE- 1 TABLESPOON
PARSELY FRESH- 1 TABLESPOON; FINELY CHOPPED
PREPARATION
MIX ALL THE INGREDIENTS
COOK IN A SAUCE PAN
BRING TO A BOIL
THEN REDUCE TO LOW FLAME
COOK FOR 15-20 MINUTES STIRRING FREQUENTLY
SERVE WITH FALAFEL
OR PASTE IT IN THE PITA BREAD BEFORE FILLING FALAFEL
FALAFEL/ TA'MEYA- AN ARABIC FRIED PATTY
FALAFEL/ TA'MEYA- AN ARABIC FRIED PATTY
INGREDIENTS
CHICK PEAS /GARBANZO BEANS- 1 CUP; SOAKED IN WATER OVERNIGHTAND DRAINED
SHELLED FAVA BEANS- AMARAKKAYA- 1 CUP; SOAKED OVERNIGHT AND DRAINED
YELLOW ONIONS- 1/2 CUP; FINELY CHOPPED
GARLIC- 3 CLOVES; CRUSHED
WATER- 1 CUP
SESAME SEEDS- 1/2 CUP
GARBANZO FLOUR- 1/2 CUP
FINE BULGAR- 1/4 CUP; WHOLE WHEAT SOAKED AND COOKED AND BROKEN
GROUND CUMIN- 2 TABLESPOONS
GROUND CORIANDER- 2 TABLESPOONS
BAKING POWDER- 2 TABLESPOONS
CAYENNE PEPPER- 1/2 TABLESPOON
FRESHLY GROUND BLACK PEPPER- 1/4 TABLESPOON
PARSELY- 1/4 CUP; FINELY CHOPPED
SALT
OIL
PREPARATION
GRIND CHICK PEAS AND FAVA BEANS IN A BLENDER
MIX ALL THE INGREDIENTS EXCEPT OIL AND KEEP ASIDE FOR AN HOUR
MAKE SMALL BALLS
SPREAD INTO PATTIES
DEEP FRY IN OIL UNTIL BROWN AND CRUNCHY
FILL KUBOOS OR PITA BREAD WITH FALAFEL, SLICED TOMATOES, SLICED ONION, LETTUCE AND YOGHURT
INGREDIENTS
CHICK PEAS /GARBANZO BEANS- 1 CUP; SOAKED IN WATER OVERNIGHTAND DRAINED
SHELLED FAVA BEANS- AMARAKKAYA- 1 CUP; SOAKED OVERNIGHT AND DRAINED
YELLOW ONIONS- 1/2 CUP; FINELY CHOPPED
GARLIC- 3 CLOVES; CRUSHED
WATER- 1 CUP
SESAME SEEDS- 1/2 CUP
GARBANZO FLOUR- 1/2 CUP
FINE BULGAR- 1/4 CUP; WHOLE WHEAT SOAKED AND COOKED AND BROKEN
GROUND CUMIN- 2 TABLESPOONS
GROUND CORIANDER- 2 TABLESPOONS
BAKING POWDER- 2 TABLESPOONS
CAYENNE PEPPER- 1/2 TABLESPOON
FRESHLY GROUND BLACK PEPPER- 1/4 TABLESPOON
PARSELY- 1/4 CUP; FINELY CHOPPED
SALT
OIL
PREPARATION
GRIND CHICK PEAS AND FAVA BEANS IN A BLENDER
MIX ALL THE INGREDIENTS EXCEPT OIL AND KEEP ASIDE FOR AN HOUR
MAKE SMALL BALLS
SPREAD INTO PATTIES
DEEP FRY IN OIL UNTIL BROWN AND CRUNCHY
FILL KUBOOS OR PITA BREAD WITH FALAFEL, SLICED TOMATOES, SLICED ONION, LETTUCE AND YOGHURT
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