Falafel 1 cup dried broad beans 1 cup dried chick peas 1 tsp bicarbonate of soda 4 cloves of garlic crushed 1 tsp ground coriander 1 tbs ground cumin 1 onion chopped 1/2 cup fresh coriander chopped 1/2 cup fresh parsley chopped 1/4 tsp mixed spices Salt & pepper Soak the beans and the chick peas in water and bicarbonate of soda overnight or for 24 hours. Drain and wash. Put with the rest of the ingredients in a food processor, and blend till you get a soft dough like mixture. Remove and keep in the fridge for 1 hour before use. Divide and shape the mixture into small balls, the size of a wallnut. Flatten with your hand, then deep fry in hot oil till golden brown. Serve warm, rolled in pitta bread, with added salad and Tarator.
Saffron Rice 1 1/2 cup rice 4 tablespoons pine nuts 3 tablespoons olive oil 3 medium onions, finely chopped 3 tablespoons raisins 1 teaspoon salt enough saffron to color, or 1/2 teaspoon turmeric Wash and soak the rice for 2 hours. Rinse in a sieve under running water until clear, then drain. Brown the pine nuts in the oil, then add the onions and sauté them until soft and golden. Divide this mixture in half. Add the raisins and one half of the mixture to the rice together with the salt and saffron or turmeric. Bring 3 cups of water to the boil, add the rice etc., and stir for 1 minute on a medium heat. Reduce the heat, and simmer until the water is absorbed, about 15-20 minutes. Stir in the rest of the onions and pine nuts, mix well, and serve immediately.
Tafta Kofta (Beef Balls in the Pan) 3 slices stale bread 2 cloves crushed garlic 3 tablespoons grated cheese salt and pepper chicken fat for frying 1 lb. beef 2 onions, grated 1 teaspoon cayenne pepper 2 eggs 1 tablespoon dill, chopped 1 gill grape juice Soak bread in grape juice and squeeze dry in hands. Put meat 3 times through mincer, add bread and put through mincer again. Add all other ingredients, except chicken fat, and knead for 10 minutes. Wet palms of hands with leftover grape juice and shape mixture into small balls. Heat fat to boiling point and put in balls. Reduce heat to low and cook until both sides are well browned, about 30 minutes for whole operation
