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Jun 27, 2024 18:30:47 GMT
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Post by Deleted on Jul 20, 2022 21:01:03 GMT
Ohhhh that is sooooo awesome! Let me know what he says. I have lots of Palestinian recipes if you ever need any. My star dish is maqluba (maa-k-loo-ba)! I would love to see your Palestinian recipes! I am so excited about this thread! I am very, very happy to share my recipes! Would you all like me to just share them here in the falafel thread? I thought about doing separate threads, but I figure not everyone likes maqluba and such. If you are here for the falafel, you are probably going to stay for the hummus and lentils too!!! LOL I am so excited for all of you to try these recipes. I want to hear how they go. I would also like for you all to try something. When you make these bigger dishes, I really urge you to eat them in the manner in which they are normally eaten in the Middle East. By that, I mean serve it on a big plate and hand out the spoons. Look, I was born and raised in the South and my family was big on manners, especially at the table. You cannot imagine the first time I had a meal with DH's family. FIL placed this HUGE plate of steaming rice/chicken/stuff on the table and everyone grabbed their spoons ready to go at it. I was a bit speechless. FIL told everyone to stop and graciously scooped out a portion for me and gave me my own plate. Sweet memory by the way as he is no longer with us. But now, as we gather for special holidays or just family meals, I am always touched by just the closeness of eating together like that...the conversation and just the sharing of the meal. It's something that has become a thread in the fabric of my life and it's special. So just find the biggest plate you have got and make the dish and get close and share with your family.
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Post by sunnyd on Jul 20, 2022 21:22:59 GMT
I can't wait to make this! 1 tablespoon of salt and 1 tablespoon of pepper sounds like a ton of s&p for 2 cups of chickpeas. Does it taste over salty & peppery? Thanks for sharing!
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Post by maryland on Jul 21, 2022 12:16:47 GMT
I would love to see your Palestinian recipes! I am so excited about this thread! I am very, very happy to share my recipes! Would you all like me to just share them here in the falafel thread? I thought about doing separate threads, but I figure not everyone likes maqluba and such. If you are here for the falafel, you are probably going to stay for the hummus and lentils too!!! LOL I am so excited for all of you to try these recipes. I want to hear how they go. I would also like for you all to try something. When you make these bigger dishes, I really urge you to eat them in the manner in which they are normally eaten in the Middle East. By that, I mean serve it on a big plate and hand out the spoons. Look, I was born and raised in the South and my family was big on manners, especially at the table. You cannot imagine the first time I had a meal with DH's family. FIL placed this HUGE plate of steaming rice/chicken/stuff on the table and everyone grabbed their spoons ready to go at it. I was a bit speechless. FIL told everyone to stop and graciously scooped out a portion for me and gave me my own plate. Sweet memory by the way as he is no longer with us. But now, as we gather for special holidays or just family meals, I am always touched by just the closeness of eating together like that...the conversation and just the sharing of the meal. It's something that has become a thread in the fabric of my life and it's special. So just find the biggest plate you have got and make the dish and get close and share with your family. Thanks so much for sharing the culture of the Middle East. Your fil sounds so sweet. That is a beautiful story.
I am good with wherever you would like to post the recipes. We have a busy couple of weeks, but when things calm down I can't wait to try your recipes. Thank you so much! Your thread brightened my busy day yesterday.
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Post by melanell on Jul 22, 2022 12:43:40 GMT
Thanks! We'll give it a try. We've tried a few different falafel recipes over the years but never found one we were in love with. And we trued a few mixes and some frozen ones as well, but none of those were even remotely close to what we were looking for in a falafel. We've also tried other foods with Middle eastern origins because we're a mostly plant-based household and Middle Eastern cuisine offers several wonderful foods that work well with our dietary choices. (And unlike the cuisine from some other places in the world, they don't all call for cilantro, which I loathe, LOL!) So I would be thrilled to try some of your recipes if you'd like to share.
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Deleted
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Jun 27, 2024 18:30:47 GMT
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Post by Deleted on Aug 1, 2022 11:10:24 GMT
Maqluba
2 lbs of stew meat (one or two pieces with a bone adds more flavour)
1 onion – diced well
1 tbsp salt
1 tsp pepper
2 cubes of Knorr saffron OR a pinch of saffron threads
3-4 pods of cardamom
2 ½ cups of basmati rice
Cinnamon
½ stick of butter, room temperature
1 whole onion sliced into round circles
2-3 eggplant, sliced into round circles
1-2 small tomatoes, sliced into round circles
Wash the meat well and half any pieces that are too large. Next pour a shot of oil in a big soup pot. Once it is hot, add the onion and stir around until it is soft and golden. Next add your meat. Add in ALL spices and stir the meat around until it is well coated in the spice mixture. Give the meat 5 minutes more to brown up a bit, careful to not let the onions and spices burn. Add in AT LEAST 6/8 cups of water. You want to be sure to make enough broth to cook the rice in later. I tend to add more water just to make sure I have enough to cook the rice in later as you lose some water as it cooks. Cook for 40-45 minutes on medium to low heat.
Next soak your rice in a bowl. Just add water until the rice is covered. Set aside. DO NOT USE bagged rice! I prefer to use basmati rice for this dish.
Next you need to fry the onion and eggplant. I always start with the onions first because this goes on top of the maqluba. You want to put the fried vegetable slices on a plate with a paper towel to absorb the oil before “construction”.
You are going to need a pot to cook the maqluba in. I suggest that you google “maqluba pot” to give you an idea of what you need to use. It is very important that you use the right pot!
I will take a paper towel and put a generous dab of butter on it. Then I grease the whole pot. This just helps when flipping the maqluba and keeping it from sticking.
Next, place the tomato circles on the bottom of the pot, making sure to cover the center of the pot and work your way out. Next place the fried onions on top of the tomatoes. If you want to set some fried onions aside to place in the layers of the maqluba, I often do this as well.
Next, take the larger eggplant circles and place them on SIDES of the pot, kind of placing them between the tomatoes so they are propped up. When you flip the maqluba and take the cover off, the eggplant on the side is a pretty presentation. Set aside smaller eggplant pieces to put in your maqluba layers.
Next, drain the rice well. I typically put the rice in a rectangle plastic container so I can mix it well. Next add the butter into the rice. *Having it at room temperature really helps to make it easy when doing this step. Next generously sprinkle cinnamon onto the rice. I have never, ever measured so I couldn’t tell you how much. I have my cinnamon in a salt shaker because I buy spices from the market here and not in the containers you get from the store. As a rule, I just shake it out covering the top layer of the rice. Same with the rice. Now you need to mix this up with your hands to make sure that the rice gets covered with the butter and spices.
Now to construct!
I use a slotted spoon to scoop out some pieces of meat to put on the bottom of the pan, not ALL the meat, maybe 4-5 pieces. Next I place some eggplant circles on top of the meat. Spoon out approx. a tbsp. of rice in the empty pockets around the meat and in between the eggplant. Spoon out more rice on top of the eggplant in the center. Next, scoop out more of the meat, placing in the center of the pot. You want to repeat these same steps at least two times until all the meat/eggplant/rice is finished.
Carefully pour the broth of the meat into the pot. You want to do this slowly as not to displace your layers. Pour the broth until it reaches the top and just an inch over the top. Adding just the right amount of liquid is CRUCIAL so that you don’t burn the rice and the water cooks out because maqluba should not be runny.
Put the lid on the pot. It’s important to not keep taking the lid off as this helps to keep the rice cooking. I will bring to a quick boil and then turn down on very low heat. Cook about 35-40 minutes. I will taste the rice to make sure it’s done.
HOW TO FLIP: I let it sit for about 10-15 minutes before flipping. It’s best to have a pretty big sized, round plate to serve this on. Take the lid off the pot and place the plate UPSIDE DOWN on the top of the pot. *My husband usually does this part because our big plates are heavy and so is the maqluba in the pot! Make sure you have good potholders to handle the hot maqluba pot. Slide the maqluba pot to the edge of the counter so you can get your hand under it, on the bottom of the pot. Place your other hand on the plate (should be upside, remember!). In a quick motion, flip it so that the plate is now right side up and the pot is upside down. Set the plate on the counter/table and gently, but firmly, pat the bottom of the pot in order to loosen the contents. Keeping your fingers crossed, take off the pot. Your maqluba should be the shape of the pot. It’s okay if the tomatoes stick to the pot as their main purpose is to keep the rice and meat from sticking.
You now have your maqluba ready to serve! “Maqluba” means upside-down in Arabic.
I typically serve this with a salad of diced tomatoes/cucumbers/parsley/lemon juice.
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Deleted
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Jun 27, 2024 18:30:47 GMT
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Post by Deleted on Aug 1, 2022 11:10:50 GMT
Lentils
1 medium onion, chopped
1 large carrot, chopped well
1-2 celery stalks, chopped well
4 garlic cloves, minced
2 cups of dried brown lentils (soaked and rinsed)
2 tomatoes, halved and quartered
6 cups of water
1 cube of chicken bouillon
Tsp of cumin
Tsp of salt
Tsp of pepper
1 lemon for zesting and juicing
In a large pot, heat some oil to cook the onion and garlic until soft and golden. Next add carrot and celery and cook until soft. Stir often to make sure the onion does not burn. Put everything in EXCEPT FOR THE LEMON! For the tomatoes, I have a mini-processor that I put them in to puree before adding into the soup.
Bring to a quick boil, stir well and then simmer on low heat. If you want more firm lentils, cook for 30-40 minutes. If you want the lentils very soft and mushy, cook for at least an hour.
Some people like to pour the lentil soup into a blender and puree. I typically only do this when cooking red lentils and that is a whole other recipe!!!!
Zest the lemon and set aside for garnish. Juice the one half and stir into the lentil soup before serving. Garnish with the lemon zest.
ENJOY!
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Deleted
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Jun 27, 2024 18:30:47 GMT
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Post by Deleted on Aug 1, 2022 11:11:19 GMT
Tzatziki Sauce
2 good sized cucumbers
2 containers of greek yogurt
4-5 garlic cloves
Small bunch of dill
½ lemon, juiced
Peel and deseed the cucumbers. I just chop them as I add them into the food processor. Add the yogurt and garlic. For the dill, I just pull the pieces off the stem and add to the processor. Dill is hard to chop, IMO. Add lemon juice and salt and pepper to taste. Blend well.
Transfer to small serving bowls.
I like to refrigerate 24 hours before serving.
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Deleted
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Post by Deleted on Aug 1, 2022 11:12:55 GMT
I am 100% sure that you could make a vegetarian maqluba. However you would make a liquid stock would be the change. I have fried cauliflower and put in maqluba as well.
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Deleted
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Jun 27, 2024 18:30:47 GMT
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Post by Deleted on Aug 1, 2022 11:15:26 GMT
We are getting ready to travel Stateside, so if I don't respond back right away, that's why.
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Post by monklady123 on Aug 1, 2022 11:25:54 GMT
Tzatziki Sauce 2 good sized cucumbers 2 containers of greek yogurt 4-5 garlic cloves Small bunch of dill ½ lemon, juiced Peel and deseed the cucumbers. I just chop them as I add them into the food processor. Add the yogurt and garlic. For the dill, I just pull the pieces off the stem and add to the processor. Dill is hard to chop, IMO. Add lemon juice and salt and pepper to taste. Blend well. Transfer to small serving bowls. I like to refrigerate 24 hours before serving. Yum! But... what size is a "container" of yogurt? We have several sizes here, from the small 1-serving ones all the way up to a large one that is big enough that I can't imagine you mean two of those.
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Deleted
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Jun 27, 2024 18:30:47 GMT
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Post by Deleted on Aug 1, 2022 12:01:31 GMT
LOL... you got me there!
I think 8 oz is the size. I was about to say the size of a normal sour cream...but I forget how big the containers are there!
Got with 8 oz.
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Post by maryland on Aug 1, 2022 12:31:26 GMT
Thank you for the recipes! These new ones look so good!
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Deleted
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Jun 27, 2024 18:30:47 GMT
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Post by Deleted on Aug 1, 2022 12:52:49 GMT
I would post a couscous recipe but I wouldn't want you to make it UNLESS you have the real traditional couscous. Not the stuff you buy in the box at the store. NOT.THE.SAME!
Let me know if you have any special requests for Middle Eastern recipes and I will post more.
I make grape leaves and a Middle Eastern version of spanakopita, but the folding is a crucial part. I would have to post a video on how to do it.
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Post by maryland on Aug 1, 2022 12:57:53 GMT
I would post a couscous recipe but I wouldn't want you to make it UNLESS you have the real traditional couscous. Not the stuff you buy in the box at the store. NOT.THE.SAME! Let me know if you have any special requests for Middle Eastern recipes and I will post more. I make grape leaves and a Middle Eastern version of spanakopita, but the folding is a crucial part. I would have to post a video on how to do it. Do you have any recipes for biryani (not sure if it is Middle Eastern)?
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Post by sabrinae on Aug 1, 2022 13:48:20 GMT
Thank you for sharing recipes. I would love any cous cous recipes your willing to share.
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Deleted
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Jun 27, 2024 18:30:47 GMT
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Post by Deleted on Aug 1, 2022 17:01:15 GMT
maryland , sorry, but I think biryani is Indian Cuisine. I have never made any Indian dishes, but would love to try sometime. Maybe someone else will chime in with a recipe!
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Post by sunnyd on Sept 4, 2022 5:55:40 GMT
allipeas I've got my chickpeas soaking for falafel. Do they need to be in the fridge soaking or just on the counter, covered? I was hoping to make falafal tomorrow but re-reading the recipe it sounds like I need 3 days before I'm ready to cook them. Soak for 24 hours, then dry in fridge for 24 hours, then let mixture sit for another 24 hours. Is that correct? I'm committed, lol. Can't wait!
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Deleted
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Jun 27, 2024 18:30:47 GMT
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Post by Deleted on Sept 4, 2022 7:19:51 GMT
allipeas I've got my chickpeas soaking for falafel. Do they need to be in the fridge soaking or just on the counter, covered? I was hoping to make falafal tomorrow but re-reading the recipe it sounds like I need 3 days before I'm ready to cook them. Soak for 24 hours, then dry in fridge for 24 hours, then let mixture sit for another 24 hours. Is that correct? I'm committed, lol. Can't wait! I usually soak them overnight on the counter with a towel covering them. I drain the water and then I pat them dry with the towel I used to cover them. Then I put them in the fridge for another 24 hours. This just helps to dry them out really good. Chickpeas that are wet will RUIN the whole mixture. I think you posted earlier about the s&p being too much. You can decrease by a smidge...but I wouldn't go half. I tend to probably salt more than the average bear, but I like lots of flavor! *If your mix is green....you are on the right track! Let me know how your falafel turns out!
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Post by sunnyd on Sept 6, 2022 1:03:43 GMT
Ya'll!! Get to the store right now and buy yourself at least 2 pounds of dry chickpeas!! They sell them at Walmart for like $1 a bag. I only bought one bag and I deeply regret it. allipeas falafel recipe is freaking phenomenal!! I sped up the process from 3 days to 2 days because I didn't plan ahead enough plus I only peeled about a third of them and they were still PERFECT! I also omitted the dill because my store didn't have it. I have tons of parsley and cilantro in my garden and threw in a jalapeno from my garden for good measure. One pound of peas made 22 large falafel balls. I'm so sad they are gone. I made it with homemade pita from New York Times and THIS tzatziki. Served with tomatoes, cukes, sliced red onions, Kalamata olives, feta, turmeric lemon rice and homemade chimichurri sauce. HEAVENLY!! allipeas do you have an instagram account? I'd love to see more about your life/food in Morocco. Thanks so much for posting the recipe!!
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Post by maryland on Sept 6, 2022 1:08:57 GMT
allipeas I've got my chickpeas soaking for falafel. Do they need to be in the fridge soaking or just on the counter, covered? I was hoping to make falafal tomorrow but re-reading the recipe it sounds like I need 3 days before I'm ready to cook them. Soak for 24 hours, then dry in fridge for 24 hours, then let mixture sit for another 24 hours. Is that correct? I'm committed, lol. Can't wait! I usually soak them overnight on the counter with a towel covering them. I drain the water and then I pat them dry with the towel I used to cover them. Then I put them in the fridge for another 24 hours. This just helps to dry them out really good. Chickpeas that are wet will RUIN the whole mixture. I think you posted earlier about the s&p being too much. You can decrease by a smidge...but I wouldn't go half. I tend to probably salt more than the average bear, but I like lots of flavor! *If your mix is green....you are on the right track! Let me know how your falafel turns out! Do you put them spread out on a cookie sheet to dry in the refrigerator or can they be on a plate or bowl?
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Deleted
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Jun 27, 2024 18:30:47 GMT
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Post by Deleted on Sept 6, 2022 8:17:52 GMT
Ya'll!! Get to the store right now and buy yourself at least 2 pounds of dry chickpeas!! They sell them at Walmart for like $1 a bag. I only bought one bag and I deeply regret it. allipeas falafel recipe is freaking phenomenal!! I sped up the process from 3 days to 2 days because I didn't plan ahead enough plus I only peeled about a third of them and they were still PERFECT! I also omitted the dill because my store didn't have it. I have tons of parsley and cilantro in my garden and threw in a jalapeno from my garden for good measure. One pound of peas made 22 large falafel balls. I'm so sad they are gone. I made it with homemade pita from New York Times and THIS tzatziki. Served with tomatoes, cukes, sliced red onions, Kalamata olives, feta, turmeric lemon rice and homemade chimichurri sauce. HEAVENLY!! allipeas do you have an instagram account? I'd love to see more about your life/food in Morocco. Thanks so much for posting the recipe!! OHHHHHH! This just makes me SO happy that they turned out so well for you. This is definitely my tried and true recipe for falafel. Believe me....I tried many times! I do have an IG account but it's pretty boring. I should post more. Many of my friends are always pushing me to "highlight" my cooking. I feel like I am so dumb when it comes to putting interesting stuff on things like IG. My close friend makes organic health and beauty stuff and she gave me a basket. No lie....it took me two hours to make a video (30 sec) of the basket to post on my IG. LOL!
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Deleted
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Jun 27, 2024 18:30:47 GMT
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Post by Deleted on Sept 6, 2022 8:19:17 GMT
maryland After I drain the chickpeas, I like to dump them on the towel that I used to cover the bowl, in order to pat them dry. Then I will put them back in another bowl and throw them in the fridge. They don't have to be dried flat.
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Deleted
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Jun 27, 2024 18:30:47 GMT
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Post by Deleted on Sept 6, 2022 8:21:38 GMT
sunnyd I also LOVE how you put in the spicy pepper. That is the great thing about falafel, you can spice it up or down to suit your taste. You can make tasty sandwiches with them by wrapping them in pita bread with sauce! Enjoy!
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Post by monklady123 on Jul 30, 2023 18:29:37 GMT
Yes, I know this is an old thread! But don't mark it with the old thread label because I bumped it on purpose for the Pea who just asked about falafel, who I'll tag in a minute as soon as I scroll to find out who it was.
I've saved this thread for the day when I might decide to try this myself. lol
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Post by monklady123 on Jul 30, 2023 18:32:55 GMT
flanz Here's Allipeas' recipe. You said "not too fiddly" and I definitely think her recipe is fiddly. lol. But... I'm still going to try it one day, which is why I saved the thread. lol
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maryannscraps
Pearl Clutcher
Posts: 4,742
Aug 28, 2017 12:51:28 GMT
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Post by maryannscraps on Jul 30, 2023 22:00:46 GMT
Thanks for bumping this — I totally forgot about it and never made the recipes. My work got super busy last fall. And I still LOVE felafel. It’s one of my favorite memories from college in the early 80s. There was a felafel food truck that parked right outside the entrance to most of my classes — I’d never had it before and fell in love with Middle Eastern food.
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Post by monklady123 on Jul 30, 2023 22:11:12 GMT
Thanks for bumping this — I totally forgot about it and never made the recipes. My work got super busy last fall. And I still LOVE felafel. It’s one of my favorite memories from college in the early 80s. There was a felafel food truck that parked right outside the entrance to most of my classes — I’d never had it before and fell in love with Middle Eastern food. When dd and I went to Israel we had falafel every single day. Our guide said we'd get tired of it but we never did. lol.
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Post by flanz on Jul 31, 2023 2:53:15 GMT
flanz Here's Allipeas' recipe. You said "not too fiddly" and I definitely think her recipe is fiddly. lol. But... I'm still going to try it one day, which is why I saved the thread. lol Thanks very much!!!
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