Wednesday, July 6, 2011

Some recipes!

I have been slacking on the posting of recipes here.... My apologies... So here are some delicious ones!



  • 16 oz. can of chickpeas or garbanzo beans.
  • 1 large onion, chopped
  • 2 cloves of garlic, chopped
  • 3 tablespoons of fresh parsley, chopped
  • 1 teaspoon coriander
  • 1 teaspoon cumin
  • 2 tablespoons flour
  • Salt
  • Pepper
  • Oil for frying


Drain chickpeas, and place in pan with fresh water, and bring to a boil.

Allow to boil for 5 minutes, then let simmer on low for about an hour.

Drain and allow to cool for 15 minutes.

Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper (to taste) in medium bowl. Add flour.

Mash chickpeas, ensuring to mix ingredients together. You can also combine ingredients in a food processor. You want the result to be a thick paste.

Form the mixture into small balls, about the size of a ping pong ball. Slightly flatten.

Fry in 2 inches of oil at 350 degrees until golden brown (5-7 minutes).

Serve hot.

Serving Suggestion
Falafel can be served as an appetizer with hummus and tahini, or as a main course. Stuff pita bread with falafel, lettuce, tomatoes, tahini, salt and pepper. As an alternative, falafel can be formed into patties and served like a burger.

Kousa Bil Bandora (Zucchini with Tomatoes)

2 1/2 lbs. Zuccini

1/4 cup Lean ground meat

1 cup Rice

Salt, pepper, cinnamon

4 Peeled, chopped, seeded, medium size tomatoes

16 oz. Tomato sauce


Clean the zuccini. Cut one end and make a hole through the zuccini, leaving 1/4 inch at the end, taking all the seeds from inside.

Mix meat, rinsed and drained rice, dash of salt, pepper and cinnamon, and 2 tablespoons finely chopped onions.

Stuff the zuccini with the meat mixture. Fry them with 2 tablespoons shortening till lightly brown.

Add tomato, chopped and sauce, and more water just till covered. Let boil.

Reduce heat to medium. Cover and let cook till done, about 30 minutes. If some of the stuffing is left, add it to the sauce before cooking.

Serve with pita bread.

Kosheree (Egyptian Lentils)

1 c Lentils

2 Fresh chili peppers

1 1/2 c Regular rice

1 1/2 c Tomato sauce

1 c Elbow macaroni

2 Tbs Vinegar

3 Tbs Oil

1 lg Onion

Place lentils in a saucepan and cover by 1". Turn heat to high, bring to a boil, turn down heat to simmer, and cook covered for 35 minutes or until tender. Drain and transfer to a large bowl. Set aside.

Bring 3 cups of water to a boil, add rice turn down to simmer for 20 minutes and fluff up rice with a fork and add to lentils.

Boil 2 quarts of water, add elbow macaroni and cook until tender. Add to lentils.

In a small skillet add 1 Tbs of oil and sauté finely chopped peppers for 2 minutes.

Add the tomato sauce, 1/2 cup of water, and the vinegar, bring to a boil and simmer for 5 minutes.

In another skillet heat 2 Tbs oil, add onions and sauté until brown around the edges.

Garnish lentil mixture with the onions and pour the tomato sauce over all. Serve immediately.

Middle Eastern Lemonade

Serves 6.

8 lemons

3/4 cup sugar, or to taste

1 teaspoon orange blossom water, or to taste

generous 1/4 cup freshly chopped mint

water (or seltzer) and ice cubes

Squeeze the juice from the lemons and sweeten to taste with the sugar. Add the orange blossom water and the mint, and stir or shake well together. Pour a little into a tall glass and fill with water or soda and ice.

No comments:

Post a Comment