Monday, December 18, 2006

Basic Houmous Recipe


1 cup dry chick peas
1 garlic clove
1/2 tbsp baking powder
6 tbsp tahini
1/4 cup water
2 lemons
1/2 tsp salt
2 tbsp olive oil
Sprig of fresh mint or parsley


* Soak the chick peas overnight.

* Strain, wash and cover with water, add the baking powder and put the pan on a high temperature. When it starts to boil, reduce temperature and leave to simmer until soft. If the water evaporates during the process, add hot water.

* Once ready, drain the chick peas, put in the food processor, add tahini, salt, crushed garlic and water. Mix the ingredients until very smooth.

* Add the lemon juice and mix for another few minutes.

* Serve the Houmous in a small bowl and garnish with olive oil and fresh mint.


If you are using chickpeas from a can, wash well, add fresh water and put it on a high temperature for 10 minutes. Drain and follow the above instructions.

Tuesday, March 28, 2006

Hummus Bros

Amazing houmous, lovely toppings, great original concept and fast. The service was friendly and helpful, and the food arrived very quickly. We were on our way to the theatre and were in and out in 20 minutes (although I could have easily continued drinking my mint tea for the next hour...). Bang in the middle of Soho, this is one place you have to experience. We paid 7 pounds a head (drinks and all) - so great value for money too. "RECOMMENDED"

88 Wardour St, W1F 0TJ Soho

Saturday, March 25, 2006


The Maoz logo will be familiar to anyone who’s ever hungrily roamed the streets of central Amsterdam. The small chain is now expanding into territory outside its native Netherlands: along with branches in Spain, France and even the US, it’s opened this plain but surprisingly large takeout operation right on ever-buzzing Old Compton Street. The menu is perfectly simple: freshly made falafel . There are a few tables should you wish to eat in.

43 Old Compton Street, London, W1D 6HG


Taboon means oven in Arabic and in their Taboon in the jewish area of north-west London they bake some amazing pit, propably the best in London and laffa (Iraqi pita) But the speciality is the specialty is falafel in pita with hummus and salad; good value.

17 Russell Parade, Golders Green, London map

Friday, March 24, 2006

The Shwarma Place on Bograshov and Ben Yahuda

In Tel Aviv, as in other places in Israel, everyone is constantly stuffing ther faces. Dominating the junction of Bograshov and Ben Yehuda is a place that ticks all of the Shwarma lovers boxes. They don't just sell one type of Shwarma either, you can choose from the Holy Trinity of lamb, turkey or chicken and either eat in or take your prize and devour it while you make your way.

Take as much salad as you want, as long as it will fit on the tiny salad plate that you are given. Enjoy your Shwarma by the plateful, the pita breadful or in a wrap. The wrap will contain enough meat to feed a small but hungry family.

Also offers a choice of sauces, from mild through to hot chilli sauce, to minty, yoghurty sauces.

Highly recommended.

Corner of Bograshov and Ben Yahuda

Falafel Gina

Talk to the people that eat at Gina's and you'll find that everyone has there own reason for loving it. Some say it is the soft and fluffy pita bread, others will say that it is the way each ball is perfectly crisp on the outside, warm and yeilding on the inside. In any case, people will walk the length of Tel Aviv just for a falafel fix. Gina's is the city's falafel afficionado's favourite and for very good reasons. Very much worth a visit.

22 Shoken Street, Tel Aviv

Houmous Akram

Though I am not a fan of Sheinkin Street, Houmous Akram attracted me as a place where you could see young Arabs and young Jews sitting together and enjoying the vibe.

As far as the houmous is concerned it is made freshly every day and has an almost indefinably delicious flavour. Is the garlic? Is is the lemony freshness? Is it the love that the chef puts in?

59 Sheikin Street, Tel Aviv


On my daily perambulations around the Pinsker/Bograshov area, I would often pass this buzzy little place, but there would never be a spare table.

Eventually the day arrived when it was time to take my seat in its sunny dining area.

The name is apparently Galillee slang for a plate of Houmous with houmous grains and judging from the amount of eulogising notes on the wall this place is well regarded amongst the local houmous cognecenti.

They also do an excellent eggplant platter and their pickles are homemade and quite delicious.

40 Pinsker Street, Tel Aviv

Houmous Ashkara

This very popular northern Tel Aviv houmous joint serves smooth as well as grainy houmous. Their vegetable soup is also a favourite, served by a very vocal waitress who is wont to praise both her soup and her houmous in song.

45 Yermiyahu Street, Tel Aviv