International Flavors for Students: Easy and Cheap Recipes From Around the World by Himanshu Patel

Author:Himanshu Patel [Patel, Himanshu]
Language: eng
Format: epub
ISBN: 9798850730819
Amazon: B0C9S56X3X
Barnesnoble: B0C9S56X3X
Goodreads: 182786623
Publisher: Independently published
Published: 2023-07-01T22:00:00+00:00

Chapter 5: Middle Eastern Medley

1. Hummus

Ingredients:

- 1 can (15 ounces) chickpeas, drained and rinsed

- 1/4 cup tahini (sesame paste)

- 2 cloves garlic, minced

- 2 tablespoons lemon juice

- 2 tablespoons olive oil

- Salt, to taste

- Paprika and olive oil (for garnish)

Step-by-step:

1. In a food processor, combine the chickpeas, tahini, minced garlic, lemon juice, olive oil, and salt.

2. Process the mixture until smooth and creamy.

3. If the hummus is too thick, add a little water or extra olive oil to achieve the desired consistency.

4. Transfer the hummus to a serving bowl.

5. Garnish with a sprinkle of paprika and a drizzle of olive oil.

6. Serve the hummus with pita bread, fresh vegetables, or as a spread in sandwiches.

2. Falafel

Ingredients:

- 1 cup dried chickpeas

- 1/2 onion, roughly chopped

- 1/4 cup chopped fresh parsley

- 2 cloves garlic

- 1 teaspoon ground cumin

- 1 teaspoon ground coriander

- 1/2 teaspoon baking soda

- Salt and pepper, to taste

- Vegetable oil (for frying)

Step-by-step:

1. Place the dried chickpeas in a bowl and cover them with water. Let them soak overnight.

2. Drain the soaked chickpeas and rinse them.

3. In a food processor, combine the soaked chickpeas, roughly chopped onion, fresh parsley, garlic, ground cumin, ground coriander, baking soda, salt, and pepper.

4. Process the mixture until it forms a coarse paste.

5. Transfer the mixture to a bowl, cover it, and refrigerate for at least 1 hour to firm up.

6. Shape the falafel mixture into small balls or patties.

7. In a deep pan or skillet, heat vegetable oil over medium heat.

8. Fry the falafel in batches until they turn golden brown and crispy on all sides.

9. Remove the falafel from the oil and drain them on a paper towel.

10. Serve the falafel hot as a snack, sandwich filling, or as part of a mezze platter.

3. Tabouli

Ingredients:

- 1 cup bulgur wheat

- 2 cups boiling water

- 1/4 cup freshly squeezed lemon juice

- 3 tablespoons olive oil

- 2 tomatoes, diced

- 1 cucumber, diced

- 1/2 red onion, finely chopped

- 1/2 cup chopped fresh parsley

- 1/4 cup chopped fresh mint

- Salt and pepper, to taste

Step-by-step:

1. Place the bulgur wheat in a bowl and pour boiling water over it. Let it sit for about 30 minutes until the bulgur absorbs the water and becomes tender.

2. Fluff the bulgur with a fork and let it cool.

3. In a separate bowl, whisk together the lemon juice and olive oil.

4. In a large serving bowl, combine the cooled bulgur, diced tomatoes, diced cucumber, finely chopped red onion, chopped fresh parsley, and chopped fresh mint.

5. Pour the lemon juice and olive oil dressing over the tabouli mixture.

6. Toss to combine all the ingredients.

7. Season with salt and pepper to taste.

8. Let the tabouli salad sit for about 30 minutes to allow the flavors to meld together.

9. Serve the tabouli chilled as a refreshing side dish or part of a mezze spread.

4. Shawarma

Ingredients:

- 1 pound boneless skinless chicken thighs, thinly sliced

- 2 tablespoons olive oil

- 2 tablespoons lemon juice

- 2 cloves garlic, minced

- 1 teaspoon ground cumin

- 1 teaspoon ground coriander

- 1/2 teaspoon ground paprika

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