It seems that all I'm posting lately is my monthly submission for My Kitchen My World. I need to get on the ball and post other things! Especially since MKMW is going to be taking a break for a while. Participation has not been very high for the past several months. My family and I have really been enjoying the opportunity/excuse to make something fun from a different country each month, we've tried a lot of things we otherwise wouldn't have.
Israel was originally assigned for April, but due to lack of participation it was moved to June to give everyone a chance to try again. The funny thing is, I actually made this meal back in April, but never got around to blogging it. Now here it is all the way into July, and I'm finally putting these delicious recipes up onto the blog. I might be a little bit of a procrastinator...
I chose to make falafel, a popular Israeli street food. We served it with pita bread, yogurt sauce, and fresh tomatoes, cucumber, and lettuce. Super yummy! The whole family liked the little fried balls of seasoned chickpeas, the pita bread was soft and delicious, the yogurt sauce brought it all together. All in all a great meal.
(from This American Bite)
2 1/2 cups cooked chickpeas
1 onion, chopped
1/2 cup parsley (used 2 tbsp. dried parsley)
6 cloves garlic (used equivalent in bottled minced garlic)
4 tsp. cumin
2 tsp. coriander
2 tsp. za'atar (substituted thyme)
1 tsp. black pepper
1 tsp. salt
Juice of 1 lemon
1/4 cup whole wheat flour
With the exception of the flour and egg, put all of the ingredients into the food processor. Rather than running the food processor continuously, pulse the ingredients three or four times until the ingredients are minced, but not pureed.
Transfer the falafel mixture into a non-metallic bowl and add 1/4 cup of flour and one egg to bind the mixture. Mix the flour and egg well so you don’t get any flour pockets.
Using a teaspoon, scoop 1.5 tsp of the falafel mix into your hands then use the spoon to mold them into a ball shape. Press the mixture so that it is firm – this will prevent them from disintegrating when you fry them.
Using any pot or dutch oven, fill it with a neutral oil, like canola, vegetable or grapeseed oil and use a chef basket. If you have a candy thermometer, wait until the oil reaches 350 degrees before frying putting the falafel balls into the hot oil to fry. If you do not have a candy thermometer, you can put one of your falafel balls into the oil, if it’s not hot enough it won’t cook and it may start to disintegrate.
When you are sure the oil is hot enough, gently place the falafel balls into the hot oil. Don’t crowd the falafel, let them swim in the oil for two minutes, until golden brown. If the top of the falafel float above the oil, turn them with a spoon then fry for another minute. The falafel will cook quickly at this size, so be ready with a plate covered with a sheet of paper kitchen towel to soak up excess oil once cooked.
Best served fresh from the oil, but you can reheat them in a warm oven (no hotter than 250 degrees).
(from Annie's Eats)
3 cups flour, plus 1/2-3/4 cup more as needed
1 ½ tsp. salt
1 tbsp. sugar or honey
1 packet instant yeast
1 ¼ to 1 ½ cups water, roughly at room temperature
2 tbsp. olive oil, vegetable oil, butter or shortening
Mix the yeast in with the flour, salt, and sugar. Add the olive oil and 1 ¼ cup water and stir together with a wooden spoon. All of the ingredients should form a ball. If some of the flour will not stick to the ball, add more water.
Once all of the ingredients form a ball, place the ball on a work surface, and knead the dough for approximately 10 minutes. If you are using an electric mixer, mix it at low speed for 10 minutes.
As the dough is mixing, continue to add flour, a tablespoon or two at a time, until the dough clears the sides of the bowl and is tacky but not sticky.
When you are done kneading the dough, place it in a bowl that has been lightly coated with oil. Form a ball out of the dough and place it into the bowl, rolling the dough around so that it has a light coat of oil on all sides. Cover the bowl with plastic wrap or a damp towel and set aside to rise until it has doubled in size, approximately 90 minutes.
When it has doubled in size, punch the dough down to release some of the trapped gases and divide it into 8 equal pieces. Roll each piece into a ball, cover the balls with a damp kitchen towel, and let them rest for 20 minutes. This step allows the dough to relax so that it will be easier to shape.
After the dough has relaxed for 20 minutes, spread a light coating of flour on a work surface and place one of the balls of dough there. Sprinkle a little bit of flour on top of the dough and use a rolling pin or your hands to stretch and flatten the dough. You should be able to roll it out to between ¼ – 1/8” thick – 6 inches in diameter. If the dough does not stretch sufficiently, you can cover it with the damp towel and let it rest 5-10 minutes before trying again.
Place discs on a lightly greased baking sheet or parchment paper and let rise, uncovered, until barely doubled in thickness, about 30-45 minutes.
While the discs are rising, preheat the oven to 450°. If you have a
baking stone, put it in the oven to preheat as well. If you do not have a
baking stone, turn a cookie sheet upside down and
place it on the middle rack of the oven while it is preheating. This
will be the surface on which you bake your pitas.
Open the oven and place as many pitas as you can fit on the hot baking surface. They should be baked through and puffy after 3 minutes. You may need to let the baking surface reheat for a minute or two
between batches - if the surface isn't hot enough a pocket will not
form. If you want your pitas to be crispy and brown you can bake them for an additional 3 to 5 minutes, but it isn’t necessary.
For the yogurt sauce, I remember that I used elements from various recipes to create it, but it was two months ago and I don't remember exactly how I made it! So this is sort of a guess about the general ingredients and quantities...
1 cup plain yogurt
1 tsp. onion powder
1 tsp. minced garlic
2 tsp. dried mint, crushed
1 tsp. dried oregano
Salt and pepper to taste
Combine in a small bowl. Chill for at least a couple of hours.
Serve falafel inside pita pockets with yogurt sauce, sliced tomatoes and cucumbers, and shredded lettuce. Enjoy!
Linking to Tatertots and Jello