Tabbouleh with Foxtail Millet & Mixed Herbs (Fusion Lebanese Salad)

 

           Tabbouleh is a traditional Lebanese salad which is very nutritious and healthy. It has the goodness of greens in the form of parsley and mint. The addition of couscous, tomatoes and onion makes it even more appetizing. Salt, pepper, lemon juice balances the taste and flavour of this salad. 

          However, check out my version of Tabbouleh prepared with foxtail millet and mixed herbs. Besides the mandatory onion and tomato, I also added some chopped mixed dry fruits, cheese, boiled black chickpeas and dry rose petals. Enjoy it as it is, with grilled meat or Arabic bread. So check out the step by step pictorial recipe to prepare this yummy salad

• 3 cups of mixed herbs (parsley, mint, dil, basil, rosemary, lettuce, coriander, spring onion, kale, thyme), finely chopped
• 1/2 cup cooked foxtail millet
• 1 onion, chopped finely
• 1 tomato, chopped finely
• 2 tbsp. cheese, chopped
• 2 tbsp. boiled black chickpeas
• 1 tbsp. each of chopped cashew, almonds, walnut & pistachios
• 1 tbsp. olive oil
• 1 tbsp. lemon juice
• salt to taste
• pepper to taste
• 1 tsp. red chili flakes
• 1 tbsp. dry rose petals

          In a bowl add the chopped greens. To it add chopped onion, tomato, chopped mixed dry fruits, cheese and boiled black chickpeas. Mix well.

          Now add the cooked foxtail millet, salt, pepper powder, dry rose petals, red chili flakes, olive oil and lemon juice. Give it a toss. 

          Serve immediately just as it or, with grilled meat or with some Arabic bread. 
          

                      In a bowl add the chopped greens. 

Add onion, tomato, mixed dry fruits, cheese & boiled black chickpeas. Mix well.

  Add cooked foxtail millet, salt, pepper powder, dry rose petals, red 

  chili flakes, olive oil & lemon juice. Give it a toss. 

 Serve immediately just as it or, with grilled meat or with Arabic bread. 

Falafel (Fried Chickpea Dumplings - Middle Eastern Snack)

 

            Falafels are very popular Middle Eastern street food made of soaked & ground chickpeas, herbs, onion, garlic and other basic seasonings. They are then formed into balls and deep fried. So the texture is crisp from the outside and soft inside. They can be enjoyed as an appetizer with hummus or as a main course inside pita breads and salads. You can also wrap them in parathas, khubz or tortillas for a meal on the go.

           In this recipe, I made use of a falafel maker to prepare these falafels. However, you can make them easily with your hands or can use an ice cream scoop. 

           Try serving them with some green chutney instead, a la Indian style. I sometimes make Indian chaat / Falafel Kadhi / Kofta Curry with the leftover falafels. So check out the step by step pictorial recipe to prepare it.

• 1 cup kabuli chana (white chickpeas), soaked overnight
• salt to taste
• handful of coriander leaves
• handful of parsley leaves
• 3-4 cloves, garlic
• 1 onion, chopped
• 1 tbsp. roasted coriander-cumin powder
• 1/2 tsp. pepper powder
• 1/2 tsp. red chili powder
• a pinch of baking soda
• 2 tbsp. plain flour
• 1 tsp. lime juice
• oil to deep fry

          Blend together all the above mentioned ingredients (except oil) without adding any water. 

          Prepare small equal sized balls out of the ground mix with the help of a falafel maker. Refrigerate for an hour.

          Heat oil in a pan and fry the falafels in batches in a low to medium flame till  golden brown in colour. 

          Drain on a kitchen towel and serve hot as a snack with hummus or with pita bread and salad.

       Blend together all the above mentioned ingredients (except oil) without

       adding any water. 

         Prepare small equal sized balls out of the ground mix with the 

         help of a falafel maker. Refrigerate for an hour.

            Heat oil & fry the falafels in batches in a low to medium 

            flame till golden brown in colour. 

                  Pick them up with a slotted spoon. 

                Drain on a kitchen towel.

    Serve hot as a snack with hummus or with pita bread and salad.

Tabbouleh (Lebanese Salad)

       
          This is a traditional Lebanese salad which is very nutritious and healthy. It has the goodness of greens in the form of parsley and mint. The addition of tomatoes and onion makes it even more appetizing. Salt, pepper, lemon juice and the surprise element - Zaatar balances the taste and flavour of this salad. Couscous can also be substituted for bulgur wheat, quinoa or chickpeas.

• 1 big bunch parsley, finely chopped
• 1/2 bunch mint leaves, chopped finely
• 1/2 cup couscous
• 1 onion, chopped finely
• 1 tomato, chopped
• 1 tbsp. olive oil
• 1 tbsp. lemon juice
• salt to taste
• pepper to taste
• 1 tsp. zaatar spice powder (opt)

          In a bowl add the couscous and pour 1/2 cup hot water. Cover and let it stand for 15-20 minutes. Later fluff it with a fork.

          Mix together the parsley, mint, couscous, onion and tomato in a bowl. Just before serving, add the olive oil, lemon juice, salt and pepper and toss well. 

          Sprinkle some za'atar over it and serve with some Arabic bread.

   

Chickpeas & Couscous Salad

       
           Couscous, as a salad is very popular in Middle Eastern Cuisine. Here I combined it with kabuli chana (white chickpeas) to make a healthy and a delicious salad. It is very nutritious and wholesome and can be had as a light meal.

• 1/2 cup kabuli chana (white chickpeas), soaked overnight
• 1/2 cup couscous
• 1 fresh red / green chilli, chopped
• 1 tbsp. coriander leaves, chopped
• salt to taste
• pepper powder to taste
• 1 tbsp. olive oil
• 1 tbsp. lime juice

          Add 1/2 cup hot water to the couscous and keep aside, covered for 10 minutes. Then fluff it up with a fork and keep aside.

          Pressure cook the soaked kabuli chana for 5-6 whistles. Drain and keep aside. In a bowl, combine together the chana and the couscous.

          Just before serving, add the salt, pepper, olive oil and the lime juice. Serve, garnished with coriander leaves and green chilies. Fresh red chilies can be substituted for a colour contrast.

Falafel Chaat (Chickpeas Dumplings - Middle Eastern Style)

       
               Falafel is a very popular Middle Eastern snack which is basically fried chick pea dumplings. Here is a yummy and a delicious chaat made out of some left over falafels. As it is well known chaat is a favourite street snack in almost all parts of India now. So I made a falafel chaat in the same way as you would normally prepare a chaat.  
          It is very simple if you have all the  ingredients before you. It just needs some assembling and voila, you have a healthy, nutritious and a wholesome chaat right in front of you. It can be enjoyed anytime of the day.

• 5-6 Falafels
• 1/2 big onion, chopped
• 1/2 tomato, chopped
• 1/4 cup kabuli chana (white chick peas), boiled
• 3 tbsp. yoghurt, whisked
• 2 tbsp. green chutney
• 2 tbsp. tamarind chutney
• 1/4 tsp. jaljeera masala / chaat masala
• 1/4 tsp. pepper powder
• 1/2 tsp. red chili powder or to taste
• 3 tbsp. bhujia / sev
• 2 tbsp. fried peanuts
• 1 tbsp. coriander leaves. chopped

Green Chutney - 

• 1 bunch coriander leaves, chopped
• 1/2 bunch mint leaves, chopped
• 1-2 green chilies, chopped
• 1-2 garlic cloves, chopped (opt)
• 1 tbsp. lemon juice
• salt to taste

Tamarind Chutney - 

• 1 tsp.concentrated tamarind paste
• 1/2 tsp. red chili powder
• 5-6 tsp. sugar
• 1/2 cup water

          To make the Green Chutney - Grind together all the ingredients with 2-3 tbsp. water till smooth. Keep aside.

          To make the Tamarind Chutney - Combine together the tamarind paste, red chili powder, sugar and water and simmer on a low flame till the sugar dissolves and the chutney is slightly thick. Keep aside to cool.

          To assemble the Falafel Chaat -  Place all the falafels on a serving dish and add onion, tomato and boiled kabuli chana.

                                 Add beaten yoghurt, green chutney & tamarind chutney.

                   Sprinkle red chili powder, jaljeera powder & pepper powder. I substituted
                   chaat masala with jaljeera powder for a different flavour.

                                  Sprinkle bhujia, fried peanuts & coriander leaves. 

                                  Serve as a snack. 

          

Arabic Mutton Curry with Zataar & Sumac

                   
          Being based in the UAE, I was introduced to these wonderful spices called zaatar and sumac. The former is basically a mix of sesame seeds and other green herbs like oregano, thyme and marjoram. Sumac is also a spice, obtained from the dry berries that are then powdered and used as a souring agent. 

          These spices are used extensively in meat, vegetables, hummus, on Arabic breads and salads. Hence, I decided to use these spices while preparing a mutton curry. The flavour was refreshingly different and yummy. You can relish it with any Indian bread like tandoori roti or naan. 

  

• 500 gms. Mutton cubes (boneless or with bones)
• 2-3 tbsps. oil
• 1/2 tsp. cumin seeds
• 3 medium onions, sliced
• 8-10 garlic cloves, chopped
• 2 green chillies, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder or to taste
• 2 tsp. zaatar powder (mediterranean spice powder)
• 1/2 tsp. sumac powder (mediterranean spice equivalent to amchur powder)
• 1 tsp. toasted white sesame seeds

          Pressure cook the mutton in 2 cups water for 20-25 minutes on low flame after the first whistle. Drain and wash well with fresh water. Keep aside.

          Heat oil and temper with cumin seeds. After it stops spluttering, saute the garlic till it changes colour. Then add the onion and green chillies and fry till light brown.

          Add the boiled mutton cubes, salt, turmeric powder and red chili powder and stir fry for a minute or two. Add the za'atar and sumac powder and saute to combine well. Serve, garnished with sesame seeds.