Description
Traditional Russian meal in the post - potato, cereal, pickles Yes, sauerkraut. The food is hearty, the usual but, unfortunately, quickly boring. Another thing is the kitchen is East. Here the tradition of fasting was observed for thousands of years until Christianity came to Russia. That's why spring this year is I under the auspices of the middle Eastern and North African cuisines: Moroccan, Israeli, Tunisian, Egyptian. The company "Mistral" helps to discover new recipes and new countries with each new packaging of its products. Today I want to offer a traditional Israeli falafel, cooked not quite a traditional recipe. The fact that the chickpeas I ran out, and replenish his inventory in the store, I did not - so very quickly we sell out. So I decided to cook falafel with white beans Lima. The legend says that many years ago it is from this beans and it was prepared in Ancient Egypt. And the Jews, leaving the inhospitable Mizraim, took a favorite recipe with you. Through forty years of desert travels white beans decided to replace it with chickpeas. Well, once chickpea I'm not, replace it back on the Egyptian beans.
Ingredients
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Beans
1 cup
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Water
4.3 cup
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Bow white
1 piece
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Garlic
3 tooth
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Bulgur
3 Tbsp
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Zira
1 tsp
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Sumy
1 tsp
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Cumin
1 tsp
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Curry
1 tsp
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Sesame
3 tsp
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Parsley
1 pack
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Basil
1 handful
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Soda
1 tsp
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Flour
2 cup
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Olive oil
2 Tbsp
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Sunflower oil
0.5 cup
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Salt
1 tsp
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Sugar
1 tsp
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Yeast
1 tsp
Cooking
To prepare falafel from chickpeas - easy and fast. Of white beans... Also easy, but time the preparation takes no more than an example. So, we begin to soak beans. Rinse, fill with water and leave overnight. In the morning drain off water, re-fill with water and leave for another eight hours. In the evening we soaked again. In total she has to stay in the water for at least 36 hours. The last time the soaking beans and add to a spoon of soda. Well, before you send in your blender, rinse again. The beans are not cooking!
Now prepare a mixture of Oriental spices. Once the tahini is traditionally appropriate to this Cusani, we afternoon with fire will not find, spicy mix, I decided to prepare, on the basis of sesame seeds. To it added a spoon of cumin, cumin, sumac, a mixture of curry and the fact that the sellers have on the market is called "black seed" - those little black things, they are still sprinkled with Uzbek flatbread. All warmed in a cast iron pan and it also rubs a wooden pestle. Who has a special mortar for spices - so, of course, in this life, even luckier)))
Now finely chop greens, cut onion and grind the garlic.
Beans, greens, onions, garlic and spices are sent to the blender. Together with them, the thrill can add half a chili pepper, only do not forget to remove the seeds.
The resulting fragrant minced meat put in a container, add the bulgur and put into the fridge at night, how to "promarinovatsya".
In the morning, while our beef is still chilling down in the fridge, knead the dough for middle Eastern baking: after all, serve the falafel in warm pita bread fresh - another Eastern tradition, and not for us to change it))) For the dough, combine the flour, salt, sugar, yeast. Shunt the water. Now we leave our dough to go within the hour.
After an hour the dough abenaim and leave for another half an hour under foil. Now it is time to divide it into eight balls. They have to stand for 10 minutes. After this time our gentle, breathable, and even a little popiskivaet roll out the dough with a rolling pin and put into the oven.
There it will be baked for about 8 minutes at 250 degrees. Needs to get a little inflated pads, it's about this. Warm tortillas covered with a towel to warm and not stale.
When we cut the pita in it will be such a pocket. In him, we will put a ready falafels and salad, cooked them as a side dish.
Now you only have to fry deep-fried falafel itself. In the paste, the resulting eve, do not hesitate, add salt and a spoon of soda. Mix well and shape small meatballs. In the kitchen my grandmother was a suitable device - even the Soviet frying pan with holes for roasting buns. Oil for this fryer need less, it almost doesn't splash, and falafels turn out just perfect shape.
Now we have to load into the pita salad and serve with falafel made with white Lima beans. Bon appetit!)))
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