Croquette of Chick Peas

We all love from time to time to have a delicious snack; one that is vegetarian, dairy free, high in protein, and best of all filled with aromatic spices and flavors. Life is full of surprises, I learned this recipe from a French lady friend of mine. She invited me over for an afternoon gathering with friends, and among other snacks she made this croquette, and told me that it is a Lebanese one. To be honest, I am not sure it is Lebanese but what I am sure about is that it is delicious, And when I came back home with the recipe I tried it at home, and everybody liked it.

Ingredients:

  • 300 grams of chick peas
  • 3 onions
  • 2 cloves of garlic
  • 3 tablespoon of flour
  • 1 tablespoon baking powder
  • 1 pinch of red spicy pepper
  • 1 teaspoon of cumin
  • 1 pinch of cinnamon
  • 1 tablespoon of chopped parsley
  • salt, pepper
  • Bread crumbs
  • frying oil

Preparation:

  • Soak the chick peas in water for 12 hours, after that peel the chick peas, wash and boil until they become tender, then puree them
  • Peel the onion and garlic and cut into small pieces, add the chopped parsley to the onion and garlic and mix to the puree of chick peas
  • Season with salt, pepper, cumin, cinnamon, spicy pepper, the baking powder and the flour, mix all the ingredients again and let it rest in the fridge for one hour
  • Take it from the fridge and take a tablespoon of this mixture, shape it into a ball, repeat until you finish all the mixture
  • Heat the oil, roll the balls into the bread crumbs and fry for about 4 to 5 minutes until golden brown
  • Serve with a dip of yogurt with diced cucumber mixed with dried mint

ET VOILA..C’EST TOUT.

Kafta with Tahini

About a month ago, I posted the recipe for Kafta with Potatoes. But there is many other ways to cook this lovely meat: it can be grilled on a barbecue, put in a pita bread and cooked in the oven and many other different ways as well. Today I prepared it with Tahini. I remember my grandmother used to cook it for us when we would go over her house for dinner, and I liked it a lot. It’s a less common way to prepare Kafta, but it is very tasty. Try it yourself!

Ingredients:

  • 500 grams of minced meat
  • 1 cup of chopped parsley
  • 1 onion finely chopped
  • 4 potatoes
  • 1 cup of Tahini
  • 3 lemons squeezed
  • salt, seven spices
  • frying oil
  • 1 tablespoon vegetable oil
  • Some pine seeds

Preparation:

  • Mix the minced meat with chopped parsley and chopped onion in a food processor (or you can take it ready from the butcher if he knows how)
  • Season with 1 small tsp salt and 1/2 tsp seven spices
  • Preheat the oven at 180C, grease a tray, place the Kafta in thin layer and flatten it with a wet hand
  • Put it in the oven for about 10 minutes. In the meantime, peel the potatoes and cut them into thin slices
  • Fry the potatoes until golden
  • Mix the Tahini with one cup of water, the lemon juice and salt; flavor to your taste
  • Take the Kafta from the oven, place the fried potatoes over the meat, and cover them with the Tahini sauce
  • Place in the oven for about 30 minutes until the sauce thickens
  • While waiting for the food in the oven to cook, roast the pine seeds in a sauce pan
  • Serve it with cooked rice and sprinkle the roasted the pine seeds over it

ET VOILA..C’EST TOUT!

Falafel

Falafel is our traditional “take away sandwich”. It is like a vegetarian hamburger made in the Lebanese way. I remember when I was in complementary school, during our long  lunch break once a week, two of my best friends and I managed to escape from school to go down town and buy a Falafel sandwich and a bottle of Pepsi Cola, and we would come back to school and enjoy our lunch. I was amazed by the way the man could fry them so fast and then roll them quickly with vegetables in the pita to make a delicious sandwich. And above all this, I was totally in love with the smell of the frying pieces of Falafel.

I thought that it was very complicated to make them at home. But when I grew up I figured out the recipe so I can enjoy eating them any time I wanted to right at home.

A few years ago however, I found the perfect recipe for a home made Falafel. I want to share this with you.

Ingredients:

  • 1 cup of chick peas
  • 2 cups of crushed beans(fava beans)
  • 2 tablespoons of chopped fresh coriander
  • 1 tablespoon Falafel spices
  • 1 teaspoon of baking soda
  • 1 onion
  • 1 tablespoon salt
  • 3 cloves of crushed garlic
  • oil for frying

Preparation:

  • Soak the chick peas and the crushed beans separately in 2 bowls of water for 24 hours
  • Drain the water and place them, separately in a food processor and mix well
  • Mix the crushed garlic with the fresh coriander and the onion
  • Mix all the ingredients together, season with salt, Falafel spices and the baking soda
  • Heat the oil, take a small piece of the Falafel mixture and put it in the special dispenser (called aleb falafel) and deep fry them until brown color
  • You can eat them with all kinds of vegetables you like: tomatoes, parsley, onion, pickles and lettuce, but the most important is the dip for the Falafel, the taratour

The dip(Taratour preparation):

  • Crush 2 cloves of garlic with salt, add 1 cup of tahini and mix with about 2 cups of water, then press 1 lemon and mix it with them
  • Adjust the lemon and salt to your taste.

ET VOILA…C’EST TOUT:)

Tabboule

Tabboule is our Lebanese pride, along with hummus. Lebanon is the record holder in the Guinness Book of World Records when 250 of our Lebanese Chef’s made the biggest plate of Tabboule in the whole world. We Lebanese can and will eat tabboule any place, any time: for breakfast, lunch, as a snack or even at dinner. It is THAT Delicious. The best thing about it is that tabboule is made just from vegetables and bulgur, so anybody can enjoy it and it goes well with most anything!

Ingredients:

  • 2 cups of finely  chopped fresh parsley
  •  few leaves of fresh mint chopped with the parsley, or else they will turn black
  • 1 small onion filnely diced
  • 3 red tomatoes, finely chopped
  • 1 tablespoon of bulgur, fine and dark brown color
  • juice of 2 lemons
  • salt, seven spices, olive oil

Preparation:

  • Wash the chopped parsley with mint and put in a strainer
  • Add the chopped tomatoes to the parsley
  • Mix the chopped onion with a dash of salt and a little seven spices and add it to the mixture of parsley, tomatoes and onion
  • Wash the bulgur and drain it, then add one tablespoon of lemon juice to it
  • Now the Tabboule is ready, season it to your taste with salt, allspice, lemon juice and olive oil
  • Mix it well and put it on a serving plate garnish with lettuce or cabbage

ET VOILA..C’EST TOUT:)