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
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Yes, this blog is called The Houmous Pages, but its also about falafel, schwarma and other delicious street foods of the levant. Hummus, homous, houmous, humus however you spell it, it really can be delicious!
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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.
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.
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What is your favourite Middle-Eastern Snack?
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