Sultan's Kitchen

[PalestineMyHeart 1,897]

Thanks!! So does the Palestinean falafel taste different than the Jordanian? I know I tried some falafel that were Egyptian before and the taste was 100% different... then Dh told me that's because they use fava and not chick peas. He couldn't really remember HOW to make falafel though, so I was kind of stuck trying to figure it out by looking at the internet.

Welllllllll the best felafel I've ever eaten was in Palestine, but they have good stuff in Jordan, too (as well as not-so-good -- it's all in the hands of the chef !)

Yes, Egyptian felafel is traditionally made from fava beans rather than chickpeas, but I think the difference in taste may be more due to differences in the spice mix/other ingredients.

Felafel tools

[palilover 1]

"misses Palestinian falafal and Paliestinian pickles and of course her husband's kebabs"

[Nasturtium 500]

Maybe it was the difference in spiecs. Consistency was different too though. I noticed the Jordanian ones are green inside, and I figured it was basically "dyed" from parsley or cillantro, but your recipe confirms it would be both Do you have a falafel tool yourself?

[PalestineMyHeart 1,897]

Maybe it was the difference in spiecs. Consistency was different too though. I noticed the Jordanian ones are green inside, and I figured it was basically "dyed" from parsley or cillantro, but your recipe confirms it would be both Do you have a falafel tool yourself?

The parsley and cilantro add some color, but it's mostly the fava beans that give it that "authentic" green tint:

I suspect the traditional "Jordanian" recipe may also use a combination of favas and chickpeas -- when I use just chickpeas, they are more brown inside.

Grinding it up

I actually have THREE felafel tools ! Mahmoud brought them for me from the West Bank. They are almost exactly like the ones on the left in the pic, except the thumb presser thingy is a little different. The plunger makes it a bit easier to dispense the sticky dough into the hot oil.

Different places use different shapes -- round balls, "hockey puck," even blimpies.

But they all taste sooooooo good....

[Nasturtium 500]

Ok, then, they MUST use a mix of fava and chick peas. The falafel are definately green inside. I remember someone trying to tell me it was green because they use grass, which is absolutely hilarious thinking (it was another American, it wasn't a joke. It was not as funny, though, as when he looked around and said "Why are there so many ARABS here? G-d!" or "Why is everything written in Arabic?!" You have to wonder about people.)

I like them when they are round Ammar saw where I printed off your recipe and was like oh, are we going to make falafel finally??? He has been craving them as well. He is going to fry them though. he doesn't trust me to fry things after I accidentaly poured oil over some water in the pan and then heated it up... only to have it explode everywhere in the kitchen and almost burn me and get on the ceiling. Sigh. It was probably quite funny to watch. he was shouting a lot in Arabic, and asking me a ton of questions, and finally i was just like, "dude, I know you're probably asking me if I'm ok, which i am, and what happened, and I don't know. Water under the oil?" We laugh about it now.

I think if Ammar is successful and some of his family comes, I'll ask for a falafel tool.

[PalestineMyHeart 1,897]

Ok, then, they MUST use a mix of fava and chick peas. The falafel are definately green inside. I remember someone trying to tell me it was green because they use grass, which is absolutely hilarious thinking (it was another American, it wasn't a joke. It was not as funny, though, as when he looked around and said "Why are there so many ARABS here? G-d!" or "Why is everything written in Arabic?!" You have to wonder about people.)

I like them when they are round Ammar saw where I printed off your recipe and was like oh, are we going to make falafel finally??? He has been craving them as well. He is going to fry them though. he doesn't trust me to fry things after I accidentaly poured oil over some water in the pan and then heated it up... only to have it explode everywhere in the kitchen and almost burn me and get on the ceiling. Sigh. It was probably quite funny to watch. he was shouting a lot in Arabic, and asking me a ton of questions, and finally i was just like, "dude, I know you're probably asking me if I'm ok, which i am, and what happened, and I don't know. Water under the oil?" We laugh about it now.

I think if Ammar is successful and some of his family comes, I'll ask for a falafel tool.

OMG best keep you farrrrrrrr from the hot oil ! That's so cute "Are we going to make felafel finally ?" And yes, you should definitely own your own falafel tool. And if you make ma7shi, ask them to pick up one of those squash corer thingies, too -- makes life so much easier !

Palilover -- I miss everything Even the crazy rooster crowing at 3am....

[Nasturtium 500]

OMG best keep you farrrrrrrr from the hot oil ! That's so cute "Are we going to make felafel finally ?" And yes, you should definitely own your own falafel tool. And if you make ma7shi, ask them to pick up one of those squash corer thingies, too -- makes life so much easier !

Palilover -- I miss everything Even the crazy rooster crowing at 3am....

You know neither one of us like ma7shi! So I'm good there! Haha! Lucked out You know the best part of the whole oil incedent was that it exploded 3 times before we finally got close enough to turn it off. Oil was everywhere!

[nana_356 0]

WOM or anyone else that can help, does anyone know how to make mekhalel, pickeld cucumbers. They are better than anything that can be bought from the store. Thank you in advance

[Henia 11]

Pickled cucumbers:

1 gallon glass jar

40-45 fresh, firm cucumbers 1-1.5 inches thick, 5-6 inches long

7 sprigs fresh dill

12 cloves garlic, sliced

6 bay leaves

3 hot chili peppers

1 Tsp allspice

½ gallon warm water

Sea salt

Directions:

1. ####### your 13 cucumbers then put them on the bottom of the jar.

Make sure to arrange them in an organized manner.

2. Over the layer of 13 cucumbers add the following spices:

1 chili pepper, 4 cloves garlic, 2 bay leaves.

3. Repeat this process of layering nine cucumbers and then adding

exactly the same amounts of spices until the jar is almost full.

4. Add 1 Tsp ground allspice.

5. Add warm water and sea-salt in the following manner:

for each cup of warm water add 1 heaping Tsp of sea-salt.

6. When the water is just ½ an inch below the top of the jar

add the sprigs of dill so that they are on top of the cucumbers.

7. Close the jar and put it on a flat plate in a place that gets sun.

8. Wait 3-4 days until the color of the cucumbers turns to khaki green.

9. Enjoy the most delicious cucumbers pickles you will ever eat.

Pickled Turnips:

6-7 small to medium fresh turnips

3 small beets

2½ Tsp rough sea-salt

1 hot green pepper, sliced

3 tender celery stalks, chopped

1 cup warm water

1½ cup natural vinegar

Glass Jar

Directions:

1. Peel the turnips and the beets and slice them ½ inches thick.

2. Place slices in a big bowl and mix them with the sea-salt. Let sit for 12 hours.

3. Remove slices together with the water that has come out and put them in the jar.

4. Add the warm water and vinegar. If the liquids don’t fill up the jar then add some

more water or vinegar.

5. Put the jar in a sunny spot; after 2 days the pickled turnip is ready.

Pickled Cabbage:

Glass Jar

2 Medium Cabbages

1 Tsp allspice powder

3 Celery stalks

2 Slightly cut fresh hot green peppers

Water

Sea-salt

Directions:

1. Take out of the cabbages the defective leaves, and cut them into quarters.

2. Put the hot peppers and the celery at the bottom of the jar, press the

cabbage quarters as dense as possible.

3. Add water so you fill up the jar, add 1 stuffed Tsp sea-salt for each Cup of water.

4. Close the jar and put it in a sunny spot. After 5 days the pickled cabbage is ready

Enjoy!

[Henia 11]

Calling all ME women and wives!

I am wondering if the widely dish served in Lebanese resturants called Ghallaba (or also spelled Ghallaya) is an authentic Lebanese dish? Or just something Arab-American made up? None of the Lebanes resturants here in Algeria serve this dish ... nor did anyone even know what it was.

Also I have googled the recipe but nothing on any of the ME sites come up. Only some on recipe finder sites. I have at home, tried to recreate the dish using the same spices I see/tasted in the resturants but I just cannot get the same flavour. Also tried all of the few recipes online ... none taste the same!

Below is pictures

Chicken Ghallaba over Hummous

Vegatable Ghallaba over white almond rice

If anyone has an authentic recipe, PLZ POST IT!

Edited June 10, 2008 by Henia

[Henia 11]

Also, talking about falafel tools ... what could one subsitute for a falafel tool if one didn't have one? There are many tools here in Algeria, but I have never seen a falafel tool ... but then again people donnot eat falafel here! LOL!

And has anyone ever eaten a McFalafel in Egypt or in Lebanon? I am curious to know how they compare! LOLOL! I can hear Shaaban Abdel-Rahim singing the jingle now!

[Henia 11]

Snaps! I hit the send button but I finished typing!

Oooooook ... So how would go about creating a Falafel party ... what would be the traditional accompaniments? Other then the sauce, lettuce, pickles and tomato? What would be some good sides?

And as everyone talked about not all Falafels are created equal ... so what is the difference btwn Palestini/Egyptian and Turkis falafel? And is the Israel Falafel same as the Palestini?

[RAKASA 0]

I was cooking cooking cooking this weekend!!! Made some yummy stuff I thought I'd share.

Last night, w/ eggplant being abundant right now, I baked some eggplant & tomatoes - so simple and so delicious.

1 lg green eggplant (any kind would do), sliced and laid in baking dish

2 med tomatoes, peeled & sliced, laid on top of eggplant

drizzle a nice amount of seasoned olive oil (or regular)

season w/ salt, pepper, zaatar (got it at World Market)

generously sprinkle shredded cheese (used an Italian blend)

bake @ 350 for about 45 min. YUM!!!

I also did chicken kebobs and an Israeli couscous salad which I'll have to post later since the recipes are at home. Not your traditional Moroccan style couscous... used the large "pearl" couscous also called Maftoul.

Hubby loved it all and so did I - these were definite keepers. BTW, the kebob & couscous recipe came from Martha Stewart's "Everyday Food" magazine. I love that little mag... full of great, easy, usable recipes in every issue!

Noura

[chaishai 1]

And is the Israel Falafel same as the Palestini?

I dont think so - it looks much different than the picture, in israel its usually a quarter sized ball rounded into a sphere. also i dont think they ever use fava beans.

that said i love all sorts of falafel!

[PalestineMyHeart 1,897]

WOM or anyone else that can help, does anyone know how to make mekhalel, pickeld cucumbers. They are better than anything that can be bought from the store. Thank you in advance

JP is our resident pickle expert -- hopefully she will be along soon to share some of her recipes !