Falafel - Middle East Food kesukaanku

FALAFEL

Bahan Bahan :

C i n t a
250 gram chick  peas
1 cup daun Parsley
1 cup daun Ketumbar
1/2 siung bawang bombay besar
1 siung bawang putih
1 sendok teh ketumbar
1 sendok teh jinten
1/2 sendok teh bubuk 5 spice
Garam, lada secukupnya

Cara Membuat :

• Rendam Chick peas semalaman, jgn gunakan chick peas kalengan.
• Iris daun ketumbar dan daun parsley
• Campur chick peas , bawang putih, bawang bombay dan bumbu lain.
•  Tumbuk halus atau gunakan blender
• Masukan irisan daun ketumbar dan daun parsley, aduk rata
• Ambil 1 sendok adonan lalu bentuk seperti baso
•  Simpan di lemari es selama 2 jam
•  Panaskan minyak, goreng falafel hingga kuning kecoklatan.
  

SELAMAT MENCOBA

Tabouleh

This Tabouleh recipe serves 4 3 cups of finely chopped flat leaf parsley 1/2 cup of finely chopped mint 4 or 5 finely chopped spring onions ( with the green parts ) 4 tomatoes medium size chopped into small cubes 100g of fine burghul 1/2 cup lemon juice 4 tbs olive oil Salt and Pepper
		** Important ** When using fresh vegetables and herbs, make sure they are washed thoroughly and drained.
For the ultimate Tabouleh dish, follow these simple instructions: Soak the burghul in cold water for 1/2 an hour then drain. Mix all the ingredients together, taste and adjust seasoning if needed. Serve with lettuce leaves . www.lebaneserecipes.com

Hummus

Serves 3 - 4 2 cups dry chickpeas (to be rinsed and drained before use) soaked in water and 1/2 tsp. bicarbonate of soda overnight 3 cloves of garlic crushed 1/2 cup tahini ( sesame seeds paste ) 1/4 cup lemon juice Salt & pepper
Drain the chick peas and rinse well, then put in a saucepan with plenty of water and cook over high heat till it starts boiling, then lower the heat and simmer covered for about one and a half hours, or until the chick peas are soft to the touch, alternatively, use tinned chick peas ( 2 tins of 445g each ). Drain the cooked chickpeas and put in a food processor with all other ingredients till they become a soft paste. Empty in a flat dish and decorate with some parsley leafs and drizzle with good quality olive oil. Serve with warm pitta bread.

 Source : http://www.lebaneserecipes.com

Paprika chicken with quinoa tabbouleh

Quinoa is a delicious gluten-free substitute for burghul wheat that is traditionally used in tabouleh. Learn how to use it in this delicious quinoa chicken salad recipe.

Ingredients (serves 4)

• 1 cup (200g) quinoa (see Notes)
• 1 bunch flat-leaf parsley, leaves picked, finely chopped
• 2 tbs finely chopped mint or coriander
• 8 cherry tomatoes, quartered
• 3 spring onions, thinly sliced
• 1/4 cup (60ml) extra virgin olive oil
• 2 tbs lemon juice
• 1 1/2 tsp paprika, plus extra to sprinkle
• 1 tsp ground cumin
• Pinch of cayenne
• 1 tsp caster sugar
• 100g low-fat thick Greek yoghurt
• 1 tbs olive oil
• 4 x 180g chicken breast fillets

Method

1. Place the quinoa and 600ml water in a small saucepan over medium heat, then bring to a simmer. Cook for 10 minutes or until tender. Drain well and leave to cool.

2. Add herbs, tomato and onion to quinoa and toss to combine. Combine oil, lemon juice, 1/2 tsp paprika, cumin, cayenne and sugar, then season.

3. Place yoghurt in a bowl and drizzle over 2 tsp dressing, then sprinkle with some paprika. Toss salad in remaining dressing.

4. Preheat grill to medium-high. Mix oil and remaining paprika, season, then brush over chicken. Grill for 7-8 minutes each side until cooked through. Serve sliced with salad and yoghurt.

Source : taste.com