Middle East and Surrounding Area of Impatience (Some Non-Vegan Recipes/Ingredients)
Doing recipe and taste tests before a party I plan to throw on June 1st.
Sfouf test- 2 cup flour, 1 cup sugar, 2 tsp baking powder, 1/4 tsp salt, 1 tsp turmeric, 1/2 cup grapeseed oil, 1 cup milk, 1 tsp vanilla, 1 tsp lemon. mix very well. 1/4 cup slivered blanched almonds in bottom of greased and floured 9 inch round. 375-35 minutes. Cut into about 25 pieces.
I LOVED it. Initially I had considered using honey, no lemon, yogurt instead of milk. Normally it is made with semolina flour but that is not easy for me to come by.
Egyptian Green Falafel- Mix together: 1 cup diced green onions, 1/4 cup parsley, 1/2 tsp cumin, 1/2 tsp cardamom, 1/2 tsp salt, 1/4 tsp pepper, l can smashed fava beans. 12 balls on greased sheet. Bake about 40 minutes at 400.
First test didn't come out right because I had to rehydrate some white onion flakes since there were no green onions. Also had to use dry parsley not fresh-using fresh- double. These were still very good if you like beans, I'll be making an Israeli yellow for the party as well.
and my **Orginal Falafel from second book:
1 can chick peas
1/2 onion (or 3 TBSP dried onion + all pea water)
3 TBSP garlic
2 tsp cumin
2 tsp parsley
3 TBSP flour
1/4 tsp salt
1/4 tsp pepper
Mix together into paste either by mashing or processing. Form into 2 inch balls. Bake @ 400 for 20 minutes on greased pan.
Halva-Heat to 240 degrees 1 cup honey, turn off heat and add 1 cup tahini, 1/2 tsp flavouring, 3/4 cup pistacios, stir very well, pour in greased molds of shallow container, refrigerate 1- 1 1/2 days, cut while cold, serve room temperature.
Didn't have enough tahini, came out more like peanut butter taffy-would be nice to roll in some thing like more nuts, coconut, powdered sugar... will have to try again.
We can't get enough naan or hummus:
Naan-Mix together 3 3/4 cup flour, 1 tsp baking soda, 1/4 tsp salt, then add 1 3/4 cup yogurt. Blend well, cover, let sit in warm spot for 1 1/2-2 hours. Make 16 balls, flatten to disc, then cook or fry on griddle or in pan about 3 minutes each side.-make 2 batches
Hummus- 1 can garbanzo beans/chick peas, ground well with 1 tbsp tahini, 1 tbsp lemon juice, 1 tbsp oil, 1 tsp garlic, 1/2 tsp salt, 1/2 tsp red pepper flakes, 1/2 tsp cumin.-make two batches
I have chick pea flour so I may play around with making the hummus out of that. I've tried versions made of both, never met a hummus I didn't like.
Tabbouleh-Pour 1 cup boiling water over 1/2 cup bulgur, stir, cover, let sit for 10 minutes, drain, squeeze out water, put in bowl and fluff, refrigerate about 15-25 minutes so it is barely warm. Take major stems off 2 bunches mint and 4 bunches of parsley, cut and dice fine, add to bulghur and fluff mix. Add 1/4 cup olive oil, 1/8 cup lemon, 1/2 cup diced cucumber, 1 cup seeded and fine diced tomato, 1/4 cup green onion and 1 tsp garlic, 1/2 tsp salt-toss to mix.
REALLY not interested in using mint, so I'm not sure if the finished product will have it or not. For those not familiar with bulgur, it tastes like oats- so great for hot breakfast with the right stuff added.
Gotta have shwarma and tzatziki sauce in case anyone wants to make sandwiches since I'll be making beef, chicken, and vegetable kebabs in the oven:
Shawarma Sauce- 1 cup tahini, 2 tsp garlic, 1/4 cup lemon juice, 2 tablespoons yogurt, blend well.
Tzatziki from the second book also:
3/4 cup plain yogurt (I use Greek if it is available)
half cucumber, minced
1 tsp garlic
1 tsp lemon juice
1 tsp salt
pepper to taste
Stir well, ready to use although flavor gets more embedded the longer it can sit. Try it in a pita with a leaf of romaine lettuce and some kebab meat!
*1/2 tsp dill added to this would be even better!
There will also be homemade mead, possibly a gruit taste test, hb beer, wine, tea, cookies, fruit, raw veggies and dip, cheese, neufatel cheese ball, crackers, nuts, food for the kids such as chick nuggets, potato melties, mac and cheese, popsicles, may even get fixings for them to make ice cream for the adults by rolling a can back and forth.
Will be laying my inexpensive, tourist blankets on the floor, and have a few trays and such to use as mobile tables. Grabbed a bunch of those lunchbox freezy packs from dollar store to keep the cold stuff cold. Have a bolt of a brilliant yellow material I will pin to the ceiling to give it a slight tent feel, some wooden games like mancala, alquerque, and other basics. Probably cut more wine bottles down to put pictures or candles or something in, and may buy a bouquet since I have a ton of one-flower medicine bottles I been dying to re-purpose. I even have a silly little "site token" I plan to give to each attendee.
Sfouf test- 2 cup flour, 1 cup sugar, 2 tsp baking powder, 1/4 tsp salt, 1 tsp turmeric, 1/2 cup grapeseed oil, 1 cup milk, 1 tsp vanilla, 1 tsp lemon. mix very well. 1/4 cup slivered blanched almonds in bottom of greased and floured 9 inch round. 375-35 minutes. Cut into about 25 pieces.I LOVED it. Initially I had considered using honey, no lemon, yogurt instead of milk. Normally it is made with semolina flour but that is not easy for me to come by.
Egyptian Green Falafel- Mix together: 1 cup diced green onions, 1/4 cup parsley, 1/2 tsp cumin, 1/2 tsp cardamom, 1/2 tsp salt, 1/4 tsp pepper, l can smashed fava beans. 12 balls on greased sheet. Bake about 40 minutes at 400.
First test didn't come out right because I had to rehydrate some white onion flakes since there were no green onions. Also had to use dry parsley not fresh-using fresh- double. These were still very good if you like beans, I'll be making an Israeli yellow for the party as well.
and my **Orginal Falafel from second book:
1 can chick peas
1/2 onion (or 3 TBSP dried onion + all pea water)
3 TBSP garlic
2 tsp cumin
2 tsp parsley
3 TBSP flour
1/4 tsp salt
1/4 tsp pepper
Mix together into paste either by mashing or processing. Form into 2 inch balls. Bake @ 400 for 20 minutes on greased pan.
Halva-Heat to 240 degrees 1 cup honey, turn off heat and add 1 cup tahini, 1/2 tsp flavouring, 3/4 cup pistacios, stir very well, pour in greased molds of shallow container, refrigerate 1- 1 1/2 days, cut while cold, serve room temperature.
Didn't have enough tahini, came out more like peanut butter taffy-would be nice to roll in some thing like more nuts, coconut, powdered sugar... will have to try again.
We can't get enough naan or hummus:
Naan-Mix together 3 3/4 cup flour, 1 tsp baking soda, 1/4 tsp salt, then add 1 3/4 cup yogurt. Blend well, cover, let sit in warm spot for 1 1/2-2 hours. Make 16 balls, flatten to disc, then cook or fry on griddle or in pan about 3 minutes each side.-make 2 batches
Hummus- 1 can garbanzo beans/chick peas, ground well with 1 tbsp tahini, 1 tbsp lemon juice, 1 tbsp oil, 1 tsp garlic, 1/2 tsp salt, 1/2 tsp red pepper flakes, 1/2 tsp cumin.-make two batches
I have chick pea flour so I may play around with making the hummus out of that. I've tried versions made of both, never met a hummus I didn't like.
Tabbouleh-Pour 1 cup boiling water over 1/2 cup bulgur, stir, cover, let sit for 10 minutes, drain, squeeze out water, put in bowl and fluff, refrigerate about 15-25 minutes so it is barely warm. Take major stems off 2 bunches mint and 4 bunches of parsley, cut and dice fine, add to bulghur and fluff mix. Add 1/4 cup olive oil, 1/8 cup lemon, 1/2 cup diced cucumber, 1 cup seeded and fine diced tomato, 1/4 cup green onion and 1 tsp garlic, 1/2 tsp salt-toss to mix.
REALLY not interested in using mint, so I'm not sure if the finished product will have it or not. For those not familiar with bulgur, it tastes like oats- so great for hot breakfast with the right stuff added.
Gotta have shwarma and tzatziki sauce in case anyone wants to make sandwiches since I'll be making beef, chicken, and vegetable kebabs in the oven:
Shawarma Sauce- 1 cup tahini, 2 tsp garlic, 1/4 cup lemon juice, 2 tablespoons yogurt, blend well.
Tzatziki from the second book also:
3/4 cup plain yogurt (I use Greek if it is available)
half cucumber, minced
1 tsp garlic
1 tsp lemon juice
1 tsp salt
pepper to taste
Stir well, ready to use although flavor gets more embedded the longer it can sit. Try it in a pita with a leaf of romaine lettuce and some kebab meat!
*1/2 tsp dill added to this would be even better!
There will also be homemade mead, possibly a gruit taste test, hb beer, wine, tea, cookies, fruit, raw veggies and dip, cheese, neufatel cheese ball, crackers, nuts, food for the kids such as chick nuggets, potato melties, mac and cheese, popsicles, may even get fixings for them to make ice cream for the adults by rolling a can back and forth.
Will be laying my inexpensive, tourist blankets on the floor, and have a few trays and such to use as mobile tables. Grabbed a bunch of those lunchbox freezy packs from dollar store to keep the cold stuff cold. Have a bolt of a brilliant yellow material I will pin to the ceiling to give it a slight tent feel, some wooden games like mancala, alquerque, and other basics. Probably cut more wine bottles down to put pictures or candles or something in, and may buy a bouquet since I have a ton of one-flower medicine bottles I been dying to re-purpose. I even have a silly little "site token" I plan to give to each attendee.
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