Recipes tagged with « Middle Eastern »
Fava Chickpea Falafels
Fava and chickpea falafels spiced with coriander cumin and chili powder. Soaked overnight for texture not mushy. Fried till golden crisp outside tender inside. Served with creamy tahini lemon garlic sauce, zingy and balanced. Parsley adds fresh herb notes. Swap chickpeas with lentils or black beans. Onion replaced with shallot works well. Technique tips for shaping frying and soaking included. Timing based on color and texture cues not clocks. Practical advice for oil temperature and adjustments for humidity. Sauce easily thinned or thickened to taste. Simple salad pairing boosts crunch and acidity. Gluten free vegan nut free. A reliable falafel route with twists and kitchen hacks.
Labneh with Za'atar Twist
Homemade strained yogurt cheese, labneh, made by draining Greek yogurt mixed with salt for thicker tangy richness. Uses a yogurt maker strainer but any fine sieve works. Draining time adjusted slightly for firmer texture. Salt level cut by one third, replaced with a little garlic powder for a savory edge. Drizzle olive oil and sprinkle za'atar blend instead of sumac for aromatic finish. Keeps refrigerated up to 10 days. Simple, flexible, yields creamy, spreadable tang that's rustic and fresh.