falafel
Falafel is known in the Levant countries such as: Jordan, Palestine, Syria and Lebanon, with a difference in preparation as well; it brings from the hummus love soaked and tenderly soft, and completely different in terms of taste and shape, and we will mention in this article how to prepare.
the ingredients
- Two cups of crushed beans.
- Half cup of each:
- Green coriander.
- Dill.
- Two onions.
- Ten cloves of garlic.
- Pudding of green onions.
- Bead of leeks.
- A teaspoon of each of:
- Cummins.
- Baking soda.
- Half a tablespoon of powdered red pepper.
- A tablespoon of sesame.
- frying oil.
- Two tablespoons of dry coriander.
- salt.
How to prepare
- Soak beans all night.
- Fry the beans, dill, coriander, onion, garlic, parsley, green onions, leeks in the kebab machine.
- Add the baking soda to the mixture, and mix well.
- Leave the mixture to rest for an hour.
- Spoon a tablespoon with water and then make small tablets of taste dough.
- Minimize the taste of the oil until it becomes golden.
- Taste served with green salad and tahini.
Falafel is called Ta'aya in most parts of Egypt and Sudan, and is called Pajia in Yemen. Is a fried ball, or donut, or a disk made of chickpeas, beans, or both. Falafel is a traditional food in Middle Eastern cuisine and probably originated in Egypt. Usually served with bread, or wrapped in bread known as soap; The word "falafel" also often refers to the sandwich that is prepared in this way. Falafel balls are usually placed with salads, pickled vegetables, hot sauce, and a dish of tahini. Falafel balls can also be eaten alone as a snack or served as part of an appetizer.
Made from dried legumes and dried for a while with water and then grind, knead and dazzle and then fried in hot oil in the form of tablets. Falafel is either made from ground beans as is the case in Egypt, or from ground chickpeas, as is customary in the Levant and Sudan, or both beans and chickpeas mixed together. The falafel is hand-made or semi-manually using copper molds or using modern machines such as in Syria, Jordan, Palestine and Egypt in an uncommon manner.
Falafel is a common food eaten in the Middle East and is now found all over the world as an alternative to meat for vegetarians and a form of street food.
The taste is an integral part of the cuisine of Egypt and Sudan. Its history is ancient, as it is the food of Copts in antiquity as a vegetarian meal free of any meat. "In Alexandria, they first called it Fa-la-fele, a Coptic word meaning" a lot of beans. "The main dish for breakfast in the morning is millions, In food is not insignificant of the Egyptians throughout the day, because of the taste of a close link to the bean dish in normal days.
The nutritional value of the taste is good as it contains vegetable protein (of beans) and especially it is eaten with green salad. It helps to resist the feeling of hunger. In spite of this, the taste almost disappears from the tables of Egyptians in Ramadan because of the feeling of acidity and thirst of those who eat, and appear in the rest of the year.
Interestingly, the taste was once the basis of food for the poor, and is now part of the appetizers on the tables of the wealthy, who prefer lists of foods popular foods in general appetizers such as Kashri and Bzara and other dishes. In Egypt, despite the agreement on the components of paste paste, but its name varies between the face of the sea, which is called the word falafel, and Cairo and addressed to the people who call it the word taste. Taste has been known as history says since the age of the pharaohs, but it is not exactly known the year when it began to occupy a place on Egyptian food tables.
They are mixed and formed in the form of tablets, fry in the oil and disintegrate from the oil after it is heated and dried. The taste is usually eaten at breakfast and sometimes at dinner, often accompanied by a cup of red tea and a lot of pickles, or as it is called in Egypt Tarshi and sometimes green radish.
No comments