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#middle eastern cuisine
yumm14 days ago
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Kofta Kebab
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YES to plant based meat 馃構
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magazynkulinarnya month ago
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Oryginalny falafel
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Falafel, tradycyjne danie Bliskiego Wschodu, wywodzi si臋 z Egiptu. Przygotowywano je z fasoli fava, czyli bobu. Stamt膮d, prawdopodobnie przez Aleksandri臋, pow臋drowa艂o do innych kraj贸w arabskich. P贸藕niej migrowa艂o na p贸艂noc, do Lewantu, gdzie wymieniono b贸b na ciecierzyc臋.聽I mniej wi臋cej tak pozosta艂o do dzisiaj: w Egipcie falafel robi si臋 z bobu lub p贸艂 na p贸艂 z ciecierzyc膮, a w innych krajach wy艂膮cznie z ciecierzycy.
Sta艂 si臋 daniem narodowym nie tylko w Egipcie, ale r贸wnie偶 w聽Palestynie i Izraelu. Ka偶dy z tych kraj贸w ro艣ci sobie prawo do tych smakowitych, sma偶onych w g艂臋bokim oleju kulek lub mini kotlecik贸w. Nawet Liban zg艂asza do niego pretensje. Tamtejsze Stowarzyszenie Przemys艂owc贸w wnios艂o zarzuty przeciwko Izraelowi o naruszenie praw autorskich dotycz膮cych potrawy. Hmm, to podobnie, jak z hummusem.
Falafel jadany jest najcz臋艣ciej w picie lub zawini臋ty w chlebowy placek taboon. Do 艣rodka pieczywa dok艂ada si臋 艣wie偶e i marynowane warzywa oraz jogurtowy sos z dodatkiem tahini, czasem tak偶e ostry akcent w postaci papryczkowego sosu.
Ten bliskowschodni specja艂 spo偶ywa si臋 r贸wnie偶 samodzielnie, jako przek膮sk臋 lub cz臋艣膰 meze (zestawu przystawek). W czasie ramadanu bywa elementem iftaru, posi艂ku, kt贸ry przerywa codzienny post po zachodzie s艂o艅ca.
Kluczem do zrobienia dobrego falafelu jest odpowiednio d艂ugie moczenie ciecierzycy. Im ziarno starsze, tym d艂u偶szego moczenia wymaga (jak znana nam dobrze fasola). Celem jest uzyskanie konsystencji pozwalaj膮cej na zlepienie kulki lub ma艂ego dysku (w krajach arabskich u偶ywa si臋 do tego specjalnej wyciskarki).
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藕r贸d艂o: www.kanbkam.com
Z mojego do艣wiadczenia moczenie trwa od 12 do 24 godzin. Nie polecam korzystania z ugotowanej ciecierzycy, czy takiej ze s艂oika - kulki rozpadn膮 si臋 podczas sma偶enia. Papa b臋dzie smaczna, ale trudno j膮 nazwa膰 falafelem. Przerobi艂am to.
Tradycyjne falafele po usma偶eniu s膮 br膮zowe, maj膮 przypieczon膮 sk贸rk臋 i delikatne wn臋trze. Po艂膮czenie ciecierzycy, cebuli, czosnku, kolendry, naci pietruszki i arabskich przypraw sk艂adaj膮 si臋 w pyszne danie. Nie potrzeba tu ani grama m膮ki, czy tartej bu艂ki (spotka艂am si臋 z takimi przepisami)! W zale偶no艣ci od ilo艣ci dodanej zieleniny, b臋d膮 bardziej lub mniej zielone wewn膮trz. Warto popr贸bowa膰 r贸偶nych proporcji, aby znale藕膰 sw贸j idealny smak.聽
Nazbiera艂o si臋 te偶 troch臋 mit贸w na temat rozdrabniania ciecierzycy. Jak najbardziej mo偶na j膮 rozdrabnia膰 w robocie kuchennym z przystawk膮 do siekania, nie potrzebujemy do tego maszynki do mielenia mi臋sa. Gospodynie domowe w krajach arabskich u偶ywaj膮 zar贸wno robot贸w, jak i maszynek do mi臋sa, czy zwyk艂ych blender贸w o du偶ej mocy.
Zwyczajowo nie obtacza si臋 falafelk贸w w sezamie przed sma偶eniem, ja te偶 tego na og贸艂 nie robi臋, ale spodoba艂a mi si臋 ta wersja. Mo偶na doda膰 troch臋 sezamu do farszu, wzbogaci jego smak, lecz nie jest to konieczno艣膰. W niekt贸rych krajach dodaje si臋 sumak, 艣wie偶e zielone chili (Jordania), albo kurkum臋 w proszku (Arabia Saudyjska).
Zatem je艣li kto艣 ma ochot臋 si臋 pobawi膰 w 鈥渙zdabianie bombek鈥, zapraszam, a je艣li nie, te偶 wyjdzie pysznie.
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Sk艂adniki:
szklanka suchej ciecierzycy cebula 2-3 z膮bki czosnku 5 ga艂膮zek naci pietruszki 8 ga艂膮zek kolendry przyprawy: 艂y偶eczka pieprzu kaje艅skiego, 艂y偶ka kuminu, 艂y偶ka kolendry, 艂y偶eczka czarnej gorczycy (opcjonalnie) 1/2 艂y偶eczki sody 1-2 艂y偶ki soku z cytryny s贸l i czarny pieprz do smaku 聽 2/3 szklanki sezamu
Sos jogurtowo-sezamowy 2/3 szklanki g臋stego jogurtu naturalnego 艂y偶ka majonezu 3 艂y偶ki tahini 2-3 艂y偶ki soku z cytryny 1/2 z膮bka czosnku s贸l i czarny pieprz do smaku
Wykonanie:
Ciecierzyc臋 zala膰 zimn膮 wod膮 na trzy palce ponad powierzchni臋 ziaren. Zostawi膰 na minimum 7-8 godzin. Po tym czasie dobrze op艂uka膰 i ponownie zala膰 艣wie偶膮 wod膮 i zn贸w zostawi膰 na 7-8 godzin. I jeszcze raz powt贸rzy膰 moczenie, r贸wnie偶 na 7-8 godzin. To wa偶ne, aby kilka razy zmienia膰 wod臋, w przeciwnym razie zacznie si臋 psu膰.
Je艣li ziarna ciecierzycy s膮 艣wie偶e, mo偶e wystarczy膰 12-16 godzin moczenia.
Przygotowa膰 pozosta艂e sk艂adniki. Obra膰 i drobno posieka膰 cebul臋. Obra膰 i jak najdrobniej posieka膰 czosnek. Na suchej patelni podpra偶y膰 kumin, kolendr臋 i gorczyc臋 (dodaj臋 j膮, bo lubi臋, cho膰 w tradycyjnych przepisach si臋 nie pojawia). Przyprawy przesypa膰 do mo藕dzierza i rozetrze膰 na proszek.
Ciecierzyc臋 dok艂adnie ods膮czy膰 na sicie i przesypa膰 do robota kuchennego z przystawk膮 do siekania. Zmiksowa膰 na piasek (lub nieco grubiej, je艣li lubimy), a nast臋pnie doda膰 cebul臋, czosnek, grubo siekan膮 pietruszk臋, kolendr臋 i ponownie miksowa膰 do uzyskania mi臋kkiej pasty.
Prze艂o偶y膰 do miski, doda膰 przyprawy, sod臋 oczyszczon膮, dosmakowa膰 sol膮 i pieprzem, oklei膰 foli膮 kuchenn膮 i wstawi膰 do lod贸wki na minimum godzin臋.
Formowa膰 艣redniej wielko艣ci kulki lub malutkie kotleciki, dociskaj膮c farsz do siebie, aby by艂 zwarty. Wk艂ada膰 pojedynczo do fili偶anki z bia艂ym sezamem i okr臋ca膰 ni膮, a偶 falafel pokryje si臋 ziarenkami. Uk艂ada膰 na tacy.
W g艂臋bokim rondlu rozgrza膰 olej ro艣linny, wk艂ada膰 po 5 kulek i sma偶y膰, odwracaj膮c co jaki艣 czas, a偶 nabior膮 br膮zowego koloru (sezam tylko lekko si臋 zez艂oci).
Usma偶one falafelki uk艂ada膰 na talerzu wy艂o偶onym papierowymi r臋cznikami, aby odda艂y nadmiar t艂uszczu.
Serwowa膰 w rozkrojonej picie lub w wrapie z np. kruch膮 sa艂at膮, rukol膮, pomidorem, og贸rkiem, piklami, czerwon膮 kapust膮, cebul膮 oraz jogurtowym sosem z tahini (wystarczy wymiesza膰 wszystkie sk艂adniki).
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gemsofgreece3 months ago
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Greek language lesson:
螌,蟿喂 未蔚 渭蔚 蟽魏慰蟿蠋谓蔚喂 渭蔚 魏维谓蔚喂 蟺喂慰 未蠀谓伪蟿蠈.
What does not kill me makes me stronger.
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andylynes-blog3 months ago
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Green Shakshuka by Gizzie Erskine
New recipe at cookbookreview.blog Green Shakshuka by @GizziErskine review of her new book Restore coming soon.
I developed this recipe in the early days of Filth, with Rosemary Ferguson. Our mission was to get extra nutrition into everyday dishes. We wanted to make a healthy breakfast, both loved shakshuka and huevos rancheros, and thought we could somehow merge them. That week, I鈥檇 made a huge vat of Green Tomato Salsa that ended up being the base of this dish. We fried some cumin seeds in oil then added鈥
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aphroditegoddess95 months ago
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The great thing about Middle Eastern cuisine is that it鈥檚 mostly healthy and some dishes are classified as vegan. In fact, Tel Aviv has an enormous population of vegans 鈥 more than most! Middle Eastern cuisine is definitely a treat, and you can鈥檛 visit the Middle East without trying the food 鈥 even if you go back home a few pounds heavier!
See more: Middle Eastern Food
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foodreceipe6 months ago
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Middle-Eastern Cuisine
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yumm8 months ago
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Tabbouleh salad
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Refreshing and crunchy change to my cooking routine!
The university I graduated from held a virtual cooking class using this recipe. Subbed bulgur wheat with quinoa following the instructor's recommendation because that's what I had.
At first I kinda regretted taking it because everyone else seemed to be much older alumni - I felt I didn't belong there - and somehow my brain didn't register parsley on my previous grocery trip and I FORGOT THE MAIN INGREDIENT. I went out and bought parsley after the lesson and put it in -- and oh boy.
This dish blew me away.
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namaikiii8 months ago
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Part 1 of ??? of the Twisted Wonderland Cookbook (coming soon to a bookstore near you)聽聽
Jamil鈥檚 birthday snack features聽Kahk, a butter biscuit popular in the Middle East especially during the post-Ramadan feast (Eid al-Fitr).
Thank you @yoiloveyosstuff for the suggestion. I think my family is going to finish these cookies before I even get a bite ^^;;
[Recipe provided by Tasty]
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israelisouthern9 months ago
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Stewed Chickpeas with Pork
I was talking with a dear friend of mine tonight, and I happened to tell her about a dish that I threw together a few nights ago. As I went through the ingredients, it dawned on me that THIS is something that I could share with people. Quarantine has given me the time to be creative, to challenge myself to cook with what I have.
I would say that most of my grocery store trips are planned around specific dishes that I want to cook, but some of them are definitely not. I will go with a list of things that I want, but I usually have no plans for what I buy. This was one of those times.
So, in an effort to not post too much story and not enough recipe, I give you this pork and chickpea dish.
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- 1# of pork, cut for stir fry (You could honestly use anything. I鈥檓 planning to make this again with ground chicken.) - some sort of neutral oil (Canola/grapeseed/vegetable) - 3 cloves of garlic, minced - 1 onion, small diced - about 1/2 a tablespoon each of聽turmeric and coriander - about 1 tablespoon of harissa (I鈥檝e been buying from NY Shuck for years now. Link here.) - 1 can of crushed tomatoes - 1 pint of chicken stock (You may want to add more.) - 1 can of chickpeas, drained - 1 bunch of kale, chiffonade (I used Dino kale.) - lime juice to taste - salt and pepper to taste
1. Add around a tablespoon of oil to a Dutch oven or to a large saucepan. Once the oil is hot, sear the pork until it has browned. Remove from pot and put to the side. 2. Add the onions to the pan, salt and pepper to taste, and sweat until translucent or lightly browned. 3. Add the garlic and cook briefly. Toss the onions and the garlic with the spices and toast until aromatic. (Make sure not to burn!) 4. Add the harissa and continue to cook for a minute or so. Then add the tomatoes and the chicken stock. Bring to a boil and then simmer for 15 minutes. 5. Add the chickpeas and cook for 5 more minutes. Add in the kale and cook until wilted. Return the pork to the pot and warm through. 6. Check the seasoning, and then add the lime juice. You could serve this with rice or some other grain. (If I鈥檇 thought about it sooner, I would have.) You could also add some fresh herbs as well. I also toyed with making this with potatoes instead of chickpeas. You would just need to simmer the mixture until the potatoes are tender. As I mentioned before, the pork can be exchanged for beef, chicken, lamb, etc. I鈥檓 fortunate enough to be surrounded by great local farmers markets, so my protein choices tend to be dictated by what they have in stock.
I hope this recipe finds you well!
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foodtalksasmr10 months ago
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Chicken Shawarma Marinade (7 Essential Spices) | Relaxing Cooking Videos with music
鈾 Subscribe to Food Talks, our relaxing cooking channel. https://www.youtube.com/channel/UCMLXuNva4t8Ar49oIfxZICg
Who likes shawarma?
We have a new video out on how to make an authentic Middle Eastern chicken shawarma at home (with 7 essential spices you need for the perfect flavor combination) 馃い
During the 2nd half of the video, you'll see how we prepare a shawarma sandwich the Middle Eastern way (hint: no tomatoes, no salad!)
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lifeisahippoa year ago
Since you travel a lot I鈥檓 curious of what your favorite type of food is I love Mediterranean or Indian!!
My favorite cuisine is definitely Japanese! But I do love middle eastern cuisine as a close second.聽
I loved the food in Thailand, South Korea, and Vietnam as well. Mediterranean and Indian food are also really good. Basically cuisine that knows how to properly use spices.聽
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upl8inthe818a year ago
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So Cal Vape Lounge, 8452 Reseda Blvd, Northridge, CA 91324
A&H Shawarma & Kabob, 8450 Reseda Blvd, Northridge, CA 91324
(January 29, 2020)
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