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

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

Houmous Ashkara

6 comments:

Blog Archive

Graham's shared items

Basic Felafel Recipe

Lebanese Felafel Recipe

others

What is your favourite Middle-Eastern Snack?