Egypt (Part 3)

2016-09-03 20.53.55 (1)

Ta’ameya

Egyptian falafel made with fava beans. Chickpeas are more commonly used in other Middle Eastern versions of falafel.

Total time: 45 minutes
Servings: 8

Ingredients

  • 3 cups canned fava beans*
  • 1 large red onion, diced
  • 3/4 cup fresh parsley
  • 3/4 cup fresh cilantro
  • 3/4 cup fresh dill
  • 5 cloves garlic
  • 2 teaspoons ground coriander
  • 1 1/2  teaspoon ground cumin
  • 1 cup sesame seeds
  • vegetable oil (peanut oil or canola oil) for frying*
  • pita bread (to serve)
  • lettuce (to serve)
  • lemons, cut in wedges (to serve)

Directions

  1. Combine fava beans, red onion, parsley, cilantro, dill, garlic, coriander, and cumin in a food processor. Process to a doughy consistency.
  2. Toast sesame seeds in a skillet over medium heat (5 minutes). Stir frequently.
  3. Shape fava bean mixture into balls (2cm diameter). Roll balls in sesame seeds to coat.
  4. Fill a large saucepan with oil (4cm deep) and heat over medium heat. Fry fava bean balls in batches until golden brown (3-5 minutes).* Drain on paper towels.
  5. Serve with pita bread, lettuce, lemon wedges, creamy yogurt sauce, and chipotle tahini dip.

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Notes

  • Most falafel recipes recommend using dried beans that are soaked overnight. However, dried fava beans were not available in our local grocery stores, so we had to substitute with canned fava beans. Using canned beans instead of dried/soaked beans may have altered the consistency of the falafel, which may have contributed to our difficulty deep-frying.
  • Deep-frying the falafel was unsuccessful despite various adjustments in oil temperature and frying technique. Falafel balls fell apart in the oil and did not develop a crispy outer texture. To achieve a crispy coating, we tried baking the falafel in the oven (425F for 5 minutes) which was moderately successful and we tried cooking the falafel on the barbecue (400F for 20 minutes, rolling balls frequently) which seemed much more effective in creating a darker, crispier outer texture.

Family Ratings

  • Papa: 4/5 for falafel alone (great taste but unable to achieve crispy texture) and 4.5/5 for falafel served in pita (with creamy yogurt sauce and chipotle tahini dip), highly recommend barbecuing the falafel to create a crunchy texture
  • VOD: 4/5, great flavor but could have had a firmer consistency
  • McM: 4/5, really tasty served raw (not baked or barbecued) and I didn’t mind the softer consistency when served in a pita with crunchy lettuce

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Original recipe: http://allrecipes.com/recipe/254743/taameya-egyptian-falafel/

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Egypt (Part 2)

2016-09-03 19.53.22 (1)

Chipotle Tahini Dip

Spicy dip for falafel or pita bread.

Total time: 10 minutes
Servings: 10-12

Ingredients

  • 1 cup tahini
  • 4 tablespoons lemon juice
  • 4 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1/2 can (about 100g) chipotle peppers in adobo sauce
  • 3 tablespoons adobo sauce

Directions

  1. Puree all ingredients in a food processor until evenly blended.
  2. Serve with falafel or spread on pitas.

Family Ratings

  • Papa: 5/5, one of my new favorite dips!
  • VOD: 5/5, subtle flavor at first with more spice in the aftertaste
  • McM: 4/5, great flavour but a little too spicy for my preference

Original recipe: http://www.foodnetwork.com/recipes/ree-drummond/falafel-with-chipotle-tahini-dip.html

Egypt (Part 1)

2016-09-03 19.49.35 (1)

Creamy Yogurt Sauce

Falafel dressing made with navy beans and yogurt.

Total time: 10 minutes
Servings: 8-10

Ingredients

  • 1 1/2 cups canned navy beans
  • 2 garlic cloves, chopped
  • 1/2 cup plain yogurt
  • 3 tablespoons lemon juice
  • 4 tablespoons olive oil

Directions

  1. Puree all ingredients in a food processor until very smooth.
  2. Serve with falafel or as a salad dressing.

Family Ratings

  • Papa: 5/5, fantastic!
  • VOD: 5/5, really good in combination with the chipotle tahini sauce
  • McM: 5/5, light and refreshing, very flavorful

Original recipe: http://www.foodnetwork.com/recipes/melissa-darabian/falafel-recipe.html

South Africa

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South African Chicken Curry

Simple chicken curry from South Africa. Apple, raisins, and coconut add sweetness to a savory dish.

Total time: 45 minutes
Servings: 6-8

Ingredients

  • 3 cups white rice
  • 4 tablespoons vegetable oil1.2kg chicken breast, cubed
  • 2 tablespoons butter
  • 2 large apples, peeled and chopped
  • 1 1/2 cups celery, chopped
  • 1 large onion, chopped
  • 4 tablespoons cornstarch
  • 4 teaspoons curry powder
  • 1 can (284ml) chicken broth
  • 3 cups 1% milk
  • 1 can (284ml) sliced mushrooms, drained
  • raisins, sweetened shredded coconut, peanuts (for garnish)

Directions

  1. Cook rice according to package instructions. We find that a rice cooker is the easiest method.
  2. In a large frying pan, cook chicken cubes in vegetable oil. Ensure chicken is cooked through, then set aside.
  3. In a large saucepan, melt butter. Add celery and onion and cook on medium heat until soft (about 10 minutes). Then add apple and continue cooking until tender (another 5 minutes).
  4. Combine cornstarch, curry powder, and chicken broth. Stir into onion mixture.
  5. Add milk to onion mixture.
  6. Cook on medium heat, stirring, until thick and bubbly (about 5-10 minutes).
  7. Reduce heat to low. Stir in cooked chicken and mushrooms. Heat through.
  8. Serve over rice. Add raisins, shredded coconut, and peanuts as garnish.

Family Ratings

  • McM: 5/5, my new favorite curry dish!
  • Papa: 4/5

Original recipe: http://www.food.com/recipe/african-chicken-curry-50400

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