The Houmous Pages ......but also Falafel and Schwarma: Meshausha

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

Basic Felafel Recipe

Finely cut and fry an onion and clove of garlic. Mix with a well-drained can of chickpeas, a few teaspoons of curry powder and a sprinkling of flour. The mixture should be quite dry. Blend with a blender until reasonably smooth, but leave a few lumps for texture. On a floured board, roll lumps of mixture into balls around the size of a ping-pong ball, coating completely in flour. Shallow fry the balls until they are brown. Serve in a warm pitta bread with salad (surówka works well) and a drizzle of plain yoghurt.

Lebanese Felafel Recipe

1 lb Chick peas; (soaked for 24 h
1 md Onion
1 md Potato; peeled
4 Garlic cloves
1 ts Ground coriander
1 ts Cumin
2 ts Salt
1/2 ts Pepper
1/2 ts Cayenne
1 tb Flour
Vegetable oil for frying
2 ts Baking soda

Drain chick peas. Quarter onion and potato. Run all through fine holes of the meat grinder along with the garlic two times. Add all remaining ingredients except baking soda and vegetable oil. Mix well. Run through grinder once more. Mix again. Cover and leave to rest for two to three hours. Heat oil for deep frying. While oil is heating add baking soda to the chick pea mixture. With dampened hands, form mixture into balls the size of a walnut, then flatten slightly into a patty. Deep fry, making sure patties are cooked through and are golden brown. Remove from oil with a slotted spoon and drain on paper towels.

The Houmous Pages ......but also Falafel and Schwarma

Friday, March 24, 2006

Meshausha

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