Unicorn (Unicorn@Indenial.com)
Sun, 13 Dec 1998 05:48:34 -0500
Today's food funny is from Wendy Hinz from Germany. Isn't it reassuring
to know that the sense of humor over there is no better than here in
the USA?
A man walks into a restaurant and asks if they serve crab. The waiter
looks at him and says, "We serve everyone here Sir!"
Falafel may be the original fast food, since it has been sold by
street cart vendors in the Middle East since before anyone was keeping
track of such things. It is also meatless, which might make it the
original "veggie burger" as well.
Falafel
1+1/2 cups (375 ml) dried chickpeas
(garbanzo beans, ceci) picked over, rinsed,
and soaked in water overnight
or 2 cups (500 ml) canned chickpeas,
drained and rinsed
1/2 cup (125 ml) chopped onion
1/4 cup (60 ml) cilantro or parsley leaves
2 cloves garlic, finely chopped
1/2 tsp (2 ml) ground coriander
1/2 tsp (2 ml) ground cumin
1/2 tsp (2 ml) baking soda
Salt and freshly ground black pepper to taste
1/4 tsp (1 ml) cayenne pepper, or to taste
2 Tbs (30 ml) all-purpose flour
Vegetable oil for frying
1 recipe hilbeh (see below)
Combine all the ingredients except the flour and the oil in an
electric food processor and blend until the mixture is coarsely
pureed. Place this mixture in a mixing bowl and add the flour,
stirring to combine thoroughly. Form the mixture into four to six
patties, using wet hands to help prevent the mixture from sticking.
Heat 1/2 inch (1 cm) of vegetable oil in a heavy skillet until the
surface shimmers and fry the patties about 3 or 4 minutes on each
side, until golden. Remove to paper towels to drain. Serve with
hilbeh. Serves 4 to 6.
Hilbeh (Spicy Yemenite Relish)
3 Tbs (45 ml) fenugreek seeds*
3 medium-sized rip tomatoes, coarsely chopped
2 cloves garlic, finely chopped
Salt and freshly ground black pepper to taste
1/4 tsp (1 ml) cardamom seeds
1 tsp (5 ml) caraway seeds
1/4 tsp (1 ml) ground coriander
1/2 tsp (2 ml) cayenne pepper, or to taste
*Available in finer supermarkets and Middle Eastern
specialty shops. They may be omitted from this
recipe if they are not available in your area.
Crush the fenugreek seed to a fine powder using a mortar and pestle or
the back of a spoon. Pour in 1 cup (250 ml) of boiling water and
allow to steep for 2 to 3 hours. Drain the fenugreek through a fine
sieve, discarding the liquid. Puree the tomatoes in a blender or food
processor and add the fenugreek. Using a mortar and pestle or the
back of a spoon, mash the garlic, salt, pepper, cardamom seeds,
coriander, and cayenne until the mixture is smooth. Stir into the
tomato mixture. Makes about 1+1/2 cups (375 ml).
This archive was generated by hypermail 2.0b3 on Sun Dec 13 1998 - 09:00:01 EST