Falafel

سلام! بسم الله

I have experimented a few times with falafel. I still haven't found the PERFECT recipe, but this time turned out pretty good, so I took a few pictures.

Ingredients:
1 c dried chickpeas (DO NOT USE CANNED CHICKPEAS FOR FALAFEL!)
2 bunches parsley
1 bunch cilantro
1 onion
2 tsp cumin
1 tsp tumeric
1 tsp coriander (ground seeds)
squirt of lemon juice
salt & pepper

1. Soak beans overnight in water

2. Use a food processor to grind everything together (I usually start with onions and leafy greens, then add beans, then spices) If it is too dry to grind, you can add a SMIDGE of olive oil, but this stuff gets too wet really fast so be careful! If it is too wet, add a little corn starch or flour to soak up the extra water.


3. Form into little patties either with a tool or by hand. (I prefer to do this by hand actually. Just make a ball and then squish it a little bit)

4. Fry in 375F oil until browned on the outside. Make sure the oil is hot enough because if it isn't, the falafel will explode :-P


5. Wrap it up in bread with some veges and tahinah :-D


Enjoy!

The REAL secret to Shawarma

سلام! بسم الله

So a friend and I have been doing a bit more experimentation with shawarma lately. I thought I knew what was up with shawarma before, but my eyes have been truly opened :-P

NEW tips:
1. Invest in one of those pans with holes that you use over the grill. That way you get the smokey taste on the meat (mmm mmm good).
2. Use half beef and half lamb
3. Marinate it with a little vinegar and spices (cumin, lemon, coriander, salt, pepper, etc). You don't need the yogurt if you use the vinegar :-)
4. Cook it with some of the melted lamb fat so that it doesn't get dry
5. Eat it with turnip pickles (the pink things in the picture below). These usually made with some beet juice or pieces for color, vinegar, and salt water (brine).
6. Follow the cutting instructions on THIS post

The Secret to Fantastic Shwarma

بسم الله

Everyone loves a good shwarma. However, making this delicious food at home can be a bit tricky, as traditionally it is made on huge rotisserie things, slow cooked for hours in its own juices, then thinly slice for proper sandwich consumption.

It took a while, but finally a way has been found to get that perfect thin slice in home-made shwarma. I love you guys so much that I am willing to share it. :-D

DRUM ROLL PLEASE!!!







CUT THE MEAT WHEN IT IS FROZEN, THEN MARINATE!!!!

It is so much easier to get a thing slice when the meat isn't rolling around on you, so get your meat half way to three quarters frozen, then slice away!

I would tell you how I spice it and everything, but I do it differently every time so there would be like... a thousand different shwarmas on here. If I ever get a set recipe I will let you guys know inshaAllah.

Other Tips for Shwarma:
1. marinade with yogurt and spices that you like, in my opinion it helps keep the meat tender and gives a really great flavor
2. if working with chicken, add a little vinegar to your marinade to get ride of that *chicken smell* lol
3. marinade for several hours, don't just spice then throw it on the grill
4. try cooking it in the oven at 350 instead of in a pan or on a grill

Do you all have any shwarma tips?