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

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

The Shwarma Place on Bograshov and Ben Yahuda

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