One of the nicest things about food from this part of the world is that it’s yummy, of course, nutritious and can be served as both a meal and as a snack too. So here’s what we had on Sunday afternoon – pita bread, green peas falafel, tzaziki, hummus and herbed black olives…
Maida – 2 cups
Atta – 1/1/2 cups
Dried yeast – 21/2 tsp
Warm water – 1/2 cup
A pinch of sugar
Mix the yeast, sugar and warm water. Keep this aside for about 10 minutes until the yeast begins to turn frothy on top.
Meanwhile, sift the flours and the salt. Add some olive oil to this and make a well in between, into this pour in the yeast mixture and knead into a dough. Coat a deep dish with some oil, cover the dough and keep it inside this for two hours or until it has doubled in size. Now punch the dough down on a floured board. Divide it into balls of equal sizes and roll them out. Fry them on a tawa on a medium flame, allow the pita breads to balloon up, this will make it easier to make pita pockets.
Green peas falafel
This is a ‘green’ take on the regular falafel but is just as yummy.
Green peas – 2 cups, blanched
Onion – 1, chopped
Garlic – 2 cloves, minced
Ginger – 1/2 inch piece, minced
Besan powder – 1/4-1/2 cup, approx
Coriander leaves – a handful, chopped
Mint leaves – a handful, chopped
Green chilli – 1, chopped finely
Salt to taste
Oil to fry
Mash the green peas and make a coarse paste. To this add all the other ingredients except for the oil and form a dough. Divide into equal parts and flatten them between your palms to form a cutlet. Now, you can either deep fry them, shallow fry on a tawa or even bake them in the oven. Serve hot with a curd dip or fill into pita pockets!
Is a Greek dish and so, so, sooo… simple to make that you’re going to love it!
Cucumber – 1, grated
Hung curd – 2 cups
Mint leaves – a couple, chopped finely
Garlic – 2 cloves, crushed
Salt to taste
Mix, mix and mix… spread on garlic bread, use as a raita or even in place of ketchup! It’s alright, go ahead and lick your fingers, no one’s watching!