Easy Falafel Recipe

I enjoy eating falafel, but I do not make them as often as I like to eat

them. The traditional recipe calls for dry chickpeas or fava beans that are soaked in water overnight. The next day, you put the mixture with onion, garlic and herbs in the meat grinder. Then leave the mixture in the fridge for 24 hours, before frying them.
I tried a shortcut for falafel recipe and I know you will like it too.

Makes 1 dozen

1 cup canned chickpeas, rinsed and drained

½ cup green peas

½ cup parsley, chopped

½ cup cilantro, chopped

½ cup onion, chopped

2 cloves of chopped garlic

1 tablespoon semolina (a binder)

½ teaspoon baking soda

1 teaspoon salt

1 teaspoon ground cumin

1 teaspoon ground coriander

1 cup vegetable oil for frying

If you are using frozen peas, put them in hot water to blanch for 5 minutes. Strain them, and set aside.

In a food processor, put the peas, chickpeas, onions, garlic and herbs and pulse 8 times. Add the salt, semolina, baking soda, and spices. Pulse a few times until well blended.

Remove from the food processor and place in a bowl. Cover with a plastic wrap and refrigerate for at least 8 hours.

Heat oil in a skillet. Take a tablespoon of the falafel mixture and form a small patty. When you have a few falafel formed, gently drop in oil. Cook for 3 minutes until crispy. Turn the patties to the other side to cook. Remove from oil and drain on paper towel. Serve immediately or put them in a plastic container in the refrigerator.

Serve as an appetizer with yogurt and cucumber salad.

Pearl Couscous

This is a form of round pasta that is called Israeli couscous too. It is a very popular pilaf that is enjoyed in many Middle Eastern countries. I did not grow up with it in Iraq, but attempted to cook it and very much enjoy it cold or at room temperature as a meal by itself or a side dish.

 

2 cups dry pearl couscous

4 cups water

1 teaspoon salt

3 tablespoons olive oil

½ cup onion, chopped

¼ cup slivered almonds

¼ cup pine nuts

¼ cup dried sour cherries or dried cranberries

¼ cup golden raisins

½ teaspoon ground cinnamon

In a big pot, bring water to a boil and add salt. Put the couscous in and stir. Cook for 10 minutes. Remove from heat and pour in a colander to drain.

Heat oil in a sauté pan and sauté the onions for 1 minute. Add the nuts and sauté for another minute until lightly toasted. Add raisins and dry cherries and stir for 30 seconds. Remove from heat and add the couscous and stir.

Sprinkle the cinnamon and stir. Serve immediately or at room temperature.

Yogurt Dill Sauce

You can serve this sauce as a dip with pita bread or with a rice dish.
2 cups whole milk plain yougurt
1 cup chopped dill, or 2 tablespoons dry dill
2 cloves of garlic,crushed
1 teaspoon salt
Juice of 1 lemon
Combine all the above ingredients in a bowl. Check if it need more salt. Spoon the mixture in a serving dish and drizzle olive oil on top. Cover with a plastic wrap and refrigerate until ready to use.
Will keep in the fridge for three days.

 

Enjoy!
 

Cardamom Cookies- Shakar Lama شكر لما

These are very delicious cookies similar to sugar cookies.

1 cup sugar
1 cup butter, room temperature
 2 ½ cups all purpose flour
 ½ teaspoon salt
 1 teaspoon ground cardamom
 ½ teaspoon baking powder
Blanched almonds for decoration
Preheat oven to 350 degress F.
In a bowl, whip the butter and sugar and set aside.
 In another bowl combine all the dry ingredients.
 Add the flour mixture to the butter and sugar. Mix well using your hand or a wooden spoon.
Take a walnut size of the dough. Roll it in your hand, and press it flat.
Put a slivered almond on each cookie.
Arrange these cookies in a pan lined with parchment paper.  Bake for 15 to 20 minutes.
Makes 24 cookies.
When cool, store in a plastic container.

White Beans Soup فاصوليا بيضة

This is a vegetarian soup that is filling and very delicious.  I usually purchase dry beans and soak them in water overnight. The next day, I strain them and follow the recipe. Make sure to add salt when beans are cooked, otherwise they will take a long time to cook.

2 tablespoons vegetable oil

1 medium onion, chopped

1 pound white beans soaked in water

6 cups boiling water

1 (8-ounce can) tomato sauce

2 tablespoons tomato paste

1 tablespoon salt

1 teaspoon black pepper

¼ cup apple cider vinegar

Heat oils in a deep pot and sauté the onions for 2 minutes. Add boiling water and beans.  Cover the pot and bring to a boil. Reduce heat to medium and cook for 30 minutes. Check the beans if they are soft and cooked. Add tomato paste, tomato sauce, salt and pepper and stir. Cook for 20 more minutes and add more water if needed. Add vinegar and check the salt and seasoning. Serve in a bowl as a soup or with white rice. Bean soup thickens when it cools. You can add more water when reheating it.

Sesame Bread-Qosa, Gursa. كرصة الموصل بالسمسم

This is typical bread baked in the northern part of Iraq. My aunt who lived in Mosul used to bake it in a tannour oven, but I successfully bake it in a conventional oven.

1 tablespoon dry yeast

1 cup warm water

1 teaspoon sugar

3 ½ cup all purpose flour

½  cup vegetable oil

1 teaspoons salt

1 teaspoon nigella seeds

1 teaspoon ground fennel

1 egg, beaten

1/2  cup sesame seeds

Dissolve yeast in ½ cup of warm water, and add sugar and stir. Cover and set aside to activate the yeast, and should starts bubbling within 5 minutes.

Measure the flour in a bowl and add the salt and nigella seeds, fennel and stir. Pour the oil in the flour and rub it in your hands a little. Pour the yeast mixture and the rest of the warm water, and stir.

Knead the dough using your hand or a food processor.  Put the dough in an oiled bowl, cover with a kitchen towel, and leave it to rise in a warm place for one hour.

Remove the dough and put it on a floured board. Cut it in 4 portions. Form the dough in nice smooth balls and cover with a towel to rise for 30 minutes.

Take the ball of dough and flatten it using your hands. Slash the top with a knife. Bush with egg wash and sprinkle one tablespoon of sesame seeds on top. Arrange the dough on oiled pan. Cover with a towel and leave it to rise for 45 minutes.

Bake in a preheated oven at 375 degrees F. for 35-45 minutes depending on your oven.

When cool, keep this bread in the fridge or put them in the freezer bag and freeze, until ready to use.
This is very delicious bread to serve with feta cheese with tea or with dinner. Enjoy!

Makes  4

Lamb Shanks with Potatoes

2 pounds lamb shanks

3 cups boiling water

1 cup tomato sauce

1 medium onion, chopped

5 cloves of garlic, chopped

1 teaspoon salt

1 teaspoon Arabian Spice(combination of cinnamon,allspice,cardamom,black pepper)

3 potatoes, peeled and sliced in ½ inch slices

Place lamb shanks in a deep pot. Sauté for 5 minutes and turn on both sides. Add onions, garlic, salt and spices and stir. Add tomato sauce and bring to a boil. Add water and stir. Cover pot and simmer on medium low heat for 90 minutes. When shanks are tender, add the potatoes and adjust the salt and spices. Simmer for 30 more minutes until potatoes are tender.

Serve with saffron rice, and salad.