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FALAFEL
1/2 lb skinless favas, soaked overnight 3 tbsps flour
1/2 lb dried chickpeas, soaked overnight 1 cup finely chopped parsley
3 garlic cloves, crushed 1 tsp ground coriander
1 large onion finely chopped 1-1/2 tsp ground cumin
6 large scallions finely chopped 1 tbsp salt
1/2 hot pepper finely chopped 1/2 tsp black pepper
1 tablespoon baking soda vegetable oil for frying
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Drain & rinse beans in cold water.Skin any beans with skins. Pound or grind the beans, or put through the food processor, minced to very fine. add garlic , onions & peppers, mix well. Add remaining ingredients. Pound or process into a paste. Cover & let stand 1 1/2 hour. Take about 2 tbsps of the mixture & form into patties about 1 1/2 inch diameter.Let the patties set another 15 minutes. Fry them in vegetable oil until golden brown. Serve with fresh pita bread, tomato, cucumber top w/ tahini sauce. Recipe provided by Mohmsaid of Egypt
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GRILLED CHEESE/SLICED APPLE SANDWICH
2 slices whole grain bread
1-1/2 ozs cheddar or swiss cheese, thinly sliced.
1/2 small apple, cored & thinly sliced horizonally.
2 tsps mayonaisse
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On one slice of bread, arrange 1/2 of cheese slices, then 1 layer of apple slices, & top with remaining cheese. Cover with second slice of bread. Baste top of sandwich with 1 tsp mayonaisse. Place sandwich, basted side down on griddle over medium/low heat. Baste upper slice of bread with remaining tsp mayonaisse. Press sandwich lightly with spatula, turn and press, repeating until both sides are golden & cheese is melted Serve for lunch w/ black olives, raw carrot & celery sticks & iced tea with lemon. Enjoy!!
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TURKISH CHICKEN
1 med. broiler/fryer cut in pieces ground black pepper to taste
1 tbsp soy sauce Juice of 1 lemon
1 cup yogurt
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Marinate chicken in remaining ingredients for one hour. Simmer for one minute over a low flame. Then broil until golden, basting with marinade.
Serve with yogurt with cucumbers, a vegetable and pita bread. Choose your dessert. Recipe provided by Ali of Istanbul, Turkey.
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