Shish Tawook

Shish tawook also spelled shish tawouk is a traditional Turkish dish which can also be found in Syrian, Lebanese and Jordanian cuisines. Cubes of chicken are skewered and grilled. Common marinades are based upon yogurt or a tomato puree, though there are many variations. Shish tawook is typically eaten with garlic paste toum.
Ingredients:

• 3 whole chicken breasts, boned
• 12 small mushrooms
• 8 very small tomatoes, halved
• 6 small onions, halved
  

Marinade (1):

• 1/3 cup of olive oil
• 3 tablespoons of lemon juice
• 1/2 teaspoon of salt
• 1/8 teaspoon of pepper
• 1/8 teaspoon of cumin
• 2 cloves of garlic, minced
  

Marinade (2):

• 1 tablespoon of yogurt
  
• 1 teaspoon of lemon juice
• 1 teaspoon of vinegar
• 1/8 teaspoon of cardamon
• 1/8 teaspoon of dry mustard
• 1/2 teaspoon of curry
• 1/4 teaspoon of turmeric
  
• 1/4 teaspoon of salt
  

Preparation:

• Prepare one of the marinades, by combining the ingredients listed.
• Cut the chicken to cubes and coat in the marinade, let stand for 30 minutes.
• Thread the chicken onto skewers alternatively with onions, tomatoes, and mushrooms.
• Broil over charcoal or under the broiler for about 10 minutes, turning once and brushing with the marinade.
• Serve hot and with rice.

Shish Tawook Video Recipe:

Shish Tawook

Shish tawook also spelled shish tawouk is a traditional Turkish dish which can also be found in Syrian, Lebanese and Jordanian cuisines. Cubes of chicken are skewered and grilled. Common marinades are based upon yogurt or a tomato puree, though there are many variations. Shish tawook is typically eaten with garlic paste toum.
Ingredients:

• 3 whole chicken breasts, boned
• 12 small mushrooms
• 8 very small tomatoes, halved
• 6 small onions, halved
  

Marinade (1):

• 1/3 cup of olive oil
• 3 tablespoons of lemon juice
• 1/2 teaspoon of salt
• 1/8 teaspoon of pepper
• 1/8 teaspoon of cumin
• 2 cloves of garlic, minced
  

Marinade (2):

• 1 tablespoon of yogurt
  
• 1 teaspoon of lemon juice
• 1 teaspoon of vinegar
• 1/8 teaspoon of cardamon
• 1/8 teaspoon of dry mustard
• 1/2 teaspoon of curry
• 1/4 teaspoon of turmeric
  
• 1/4 teaspoon of salt
  

Preparation:

• Prepare one of the marinades, by combining the ingredients listed.
• Cut the chicken to cubes and coat in the marinade, let stand for 30 minutes.
• Thread the chicken onto skewers alternatively with onions, tomatoes, and mushrooms.
• Broil over charcoal or under the broiler for about 10 minutes, turning once and brushing with the marinade.
• Serve hot and with rice.

Shish Tawook Video Recipe:

Malfouf

Malfouf also malfoof or malfof meshi (stuffed cabbage rolls) is one of the famous Arabian cuisine main dishes specially in Palestine, Jordan, Lebanon and syria. The best season for malfouf is during winter, it's lovely.

Ingredients:

• 1 1/2 kilo cabbage leaves (Malfouf)
  
• 1/4 kilo grined lamb meat
• 3/4 cup of rice
• 1/2 cup of cooked chick peas
• 1/2 cup of cooking fat
• 3 cloves of garlic
• 15 mint leaves
• Juice of 2 lemons
• 1 teaspoon of salt or to taste
• 1 teaspoon of sweet pepper
• 1 teaspoon of cinamon
• pinch of hot pepper
  

Preparation:

1. Boil the cabbage leaves until withered
2. Separate the veins using a knife and cut into midium pieces.
3. Rinse the rice very well
4. Add the grined lamb meat,cooking fat,cooked Chick peas,salt,sweet pepper,cinamon,hot pepper and mix thoroughly.
5. Spread the cabbage leaves veins at the bottom of the cooking pan.
6. Skin the garlic and put half of the quantity on top of the veins.
7. Stuff the Cabbage leaves with the Stuffing mixture as if you were folding an envelope.
8. Put them in a circular pattern in the cooking pan.
9. Put the rest of the Garlic on top.
10. Drown with Boiled water.
11. Cover with a turned plate (Upside down)
12. Cook over a high flame for 3 minutes.
13. Reduce the flame and cook until it has been cooked half way.
14. Clean the Mint leaves , mince them with the lemon juice ,salt and pour them over the cabbage leaves. and put back the turned over plate.
15. Keep for 30 minutes until well cooked.
16. Change the plate with the serving dish and flip over the cooking pan over.
17. Remove the cabbage veins.
18. Serve hot and enjoy.

Malfouf Video Recipe: Stuffed Cabbage Rolls

Malfouf

Malfouf also malfoof or malfof meshi (stuffed cabbage rolls) is one of the famous Arabian cuisine main dishes specially in Palestine, Jordan, Lebanon and syria. The best season for malfouf is during winter, it's lovely.

Ingredients:

• 1 1/2 kilo cabbage leaves (Malfouf)
  
• 1/4 kilo grined lamb meat
• 3/4 cup of rice
• 1/2 cup of cooked chick peas
• 1/2 cup of cooking fat
• 3 cloves of garlic
• 15 mint leaves
• Juice of 2 lemons
• 1 teaspoon of salt or to taste
• 1 teaspoon of sweet pepper
• 1 teaspoon of cinamon
• pinch of hot pepper
  

Preparation:

1. Boil the cabbage leaves until withered
2. Separate the veins using a knife and cut into midium pieces.
3. Rinse the rice very well
4. Add the grined lamb meat,cooking fat,cooked Chick peas,salt,sweet pepper,cinamon,hot pepper and mix thoroughly.
5. Spread the cabbage leaves veins at the bottom of the cooking pan.
6. Skin the garlic and put half of the quantity on top of the veins.
7. Stuff the Cabbage leaves with the Stuffing mixture as if you were folding an envelope.
8. Put them in a circular pattern in the cooking pan.
9. Put the rest of the Garlic on top.
10. Drown with Boiled water.
11. Cover with a turned plate (Upside down)
12. Cook over a high flame for 3 minutes.
13. Reduce the flame and cook until it has been cooked half way.
14. Clean the Mint leaves , mince them with the lemon juice ,salt and pour them over the cabbage leaves. and put back the turned over plate.
15. Keep for 30 minutes until well cooked.
16. Change the plate with the serving dish and flip over the cooking pan over.
17. Remove the cabbage veins.
18. Serve hot and enjoy.

Malfouf Video Recipe: Stuffed Cabbage Rolls

Martha Clarke Recreates A Garden of Earthly Delights

The triptych that is the original source of inspiration

Martha Clarke's The Garden of Earthly Delights is now on stage

I have been fascinated with the painting The Garden of Earthly Delights ever since I first encountered it at the Prado Museum in Madrid decades ago. Choreographer Martha Clarke has brought it to life on stage, though I missed its early incarnations at the American Repertory Theatre some 25 years ago.
Picture from the 1983 ART Production

After its initial appearance, it has returned in a full dance production and is now on view at the Minetta Lane Theatre in Manhatttan.

The Crucifixion is suggested, Rex Miller Photo.

Imagine trying to make the images in this stunning triptych come to life. The painter Hieronymus Bosch, or "El Bosco" as the Spaniards call him, certainly had a 21st Century imagination. Spooky film specialists Tim Burton nor Russ Meyer are not even in the same league. But choreographer Clarke take the Bosch vision on with great success, She doesn't try to replicate all the events depicted on the three panels, but uses them as a starting point for the acid-laden artist's version of Paradise, Earthly Existence and Hell. The painting is from the era when true perspective was not yet developed, so to suggest the crowded canvas, much of her action takes place in the air, with phantasmagorical happenings both on earth and in the heavens. The aerial work is stunning.

Simplicity evokes the painting's complexity. Rex Miller Photo.

Clarke worked out he original choreography in the early 80's and showed it as part of the American Repertory Theatre 1983 season. Back then Robert Brustein was artistic director, and he was way ahead of his audiences. It also had a short run at the Minetta Lane Theatre where it was originally slated to run until January 18 but a comment (see below) notes that it has been extended to March 1st. People's memory of it was so indelible that Clarke was continually prompted to undertake the enormous task of restaging it. Fundraising for this project was more difficult than putting the production itself together, the New York Times reported today.

Trees from Martha's back yard decorate the stage. Richard Finkelstein photo.

You can view more of Richard Finkelstein's creativity on his wonderful website. Dance photography is a great creative challenge to get right, and he does it with panache.


At the Minetta Lane Theater, 18 Minetta Lane, Greenwich Village; (212) 307-4100. Through Jan. 18. Running time: 1 hour 15 minutes.

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Musakhan Recipe

Musakhan also musakhkhan msakhan mosakhan or ksakhen is one of Palestine�s most cultural foods and it is typically eaten by hands. This dish has been passed down by generations, and will be in the future.

Msakhan is one of my favorite dishes, last week we I prepared msakhan to my family, they loved it even my kids. But when it comes to cooking, the kitchen turns into a mess. It requires someeffort and time until it is done, but it's worth the effort.

There are many Musakhan recipes, but I suggest to try these two recipes:

Musakhan Recipe I

• 1 whole free-range chicken (about 3 1/ 2 pounds)
• 1/2 cup extra virgin olive oil
• 3 1/2 pounds onions, peeled and sliced thin
• 1/4 cup sumac
• 4 sheets marquq bread (see the Note below) or 2 large khubz 'arabi (Arabic flatbread or pita bread), split open and separated
• Salt and freshly ground black pepper to taste

Preparation:

• Cut the chicken into up into two breasts, two thighs, two legs, and two wings. Salt and pepper the chicken.
• In a large, deep casserole, heat 1/ 4 cup of the olive oil, then lightly brown the chicken on all sides over a medium heat, about 20 minutes. Remove and set aside. Add the remaining 1/ 4 cup olive oil to the casserole and cook the onions until translucent, about 35 minutes, stirring occasionally. Add the sumac and cook for 2 minutes to mix.
• Preheat the oven to 350F. Cover a 9 x 12-inch baking dish with two overlapping halves of the Arabic bread or 2 sheets of marquq bread. Spoon half the onions over each, then arrange the chicken on top of the onions and cover with the remaining onions and the juices from the casserole. Cover with the two remaining half leaves of bread or sheets of marquq bread, tucking in the sides crusty side up and spray with water. Bake until the chicken is very tender and almost falling off the bone, about 1 1/ 2 hours. Before the top cover of bread begins to burn, spray with water again or cover with aluminum foil.
  

Note: The size of marquq bread made and sold in the U.S. or Canada varies, so use common sense. It is sometimes found with its Armenian name, lavash bread.

Musakhan Recipe II

Ingredients:

• 2 chickens, quartered
• salt to taste
• pepper to taste
• 4 cups of olive oil
• 1 1/4 cups of pine nuts
• 8 onions, julienned
• 3 loaves of Arabic bread, split
• 1/4 cup of sumac
  

Preparation:

1. Season the chicken with salt and pepper and broil over charcoal or in the broiler of the oven.
2. Brush frequently with olive oil.
3. While the chicken is cooking, heat 1 cup of olive oil.
4. When it is very hot, toss in the pine nuts.
5. Turn off the flame and the nuts will begin to brown.
6. When they are golden color, remove with a slotted spoon.
7. Pour the remaining 3 cups of oil and onions into the pan
8. Cook over low to medium-hot flame until soft and yellow.
9. Remove and combine with the nuts.
10. Open the pocket in the bread and split each loaf into two thin pieces.
11. Turn off the flame and soak the bread in the hot oil for 2 minuts.
12. Remove and drain on paper towel.
13. Line a tray with bread, top with the chicken quarters and garnish with the onions and nut mixture.
14. Sprinkle with Sumac.
15. Place the tray under the broiler for a minute or two until the surface begins to color, and serve immediately.

Musakhan Recipe Video:

Musakhan Recipe

Musakhan also musakhkhan msakhan mosakhan or ksakhen is one of Palestine�s most cultural foods and it is typically eaten by hands. This dish has been passed down by generations, and will be in the future.

Msakhan is one of my favorite dishes, last week we I prepared msakhan to my family, they loved it even my kids. But when it comes to cooking, the kitchen turns into a mess. It requires someeffort and time until it is done, but it's worth the effort.

There are many Musakhan recipes, but I suggest to try these two recipes:

Musakhan Recipe I

• 1 whole free-range chicken (about 3 1/ 2 pounds)
• 1/2 cup extra virgin olive oil
• 3 1/2 pounds onions, peeled and sliced thin
• 1/4 cup sumac
• 4 sheets marquq bread (see the Note below) or 2 large khubz 'arabi (Arabic flatbread or pita bread), split open and separated
• Salt and freshly ground black pepper to taste

Preparation:

• Cut the chicken into up into two breasts, two thighs, two legs, and two wings. Salt and pepper the chicken.
• In a large, deep casserole, heat 1/ 4 cup of the olive oil, then lightly brown the chicken on all sides over a medium heat, about 20 minutes. Remove and set aside. Add the remaining 1/ 4 cup olive oil to the casserole and cook the onions until translucent, about 35 minutes, stirring occasionally. Add the sumac and cook for 2 minutes to mix.
• Preheat the oven to 350F. Cover a 9 x 12-inch baking dish with two overlapping halves of the Arabic bread or 2 sheets of marquq bread. Spoon half the onions over each, then arrange the chicken on top of the onions and cover with the remaining onions and the juices from the casserole. Cover with the two remaining half leaves of bread or sheets of marquq bread, tucking in the sides crusty side up and spray with water. Bake until the chicken is very tender and almost falling off the bone, about 1 1/ 2 hours. Before the top cover of bread begins to burn, spray with water again or cover with aluminum foil.
  

Note: The size of marquq bread made and sold in the U.S. or Canada varies, so use common sense. It is sometimes found with its Armenian name, lavash bread.

Musakhan Recipe II

Ingredients:

• 2 chickens, quartered
• salt to taste
• pepper to taste
• 4 cups of olive oil
• 1 1/4 cups of pine nuts
• 8 onions, julienned
• 3 loaves of Arabic bread, split
• 1/4 cup of sumac
  

Preparation:

1. Season the chicken with salt and pepper and broil over charcoal or in the broiler of the oven.
2. Brush frequently with olive oil.
3. While the chicken is cooking, heat 1 cup of olive oil.
4. When it is very hot, toss in the pine nuts.
5. Turn off the flame and the nuts will begin to brown.
6. When they are golden color, remove with a slotted spoon.
7. Pour the remaining 3 cups of oil and onions into the pan
8. Cook over low to medium-hot flame until soft and yellow.
9. Remove and combine with the nuts.
10. Open the pocket in the bread and split each loaf into two thin pieces.
11. Turn off the flame and soak the bread in the hot oil for 2 minuts.
12. Remove and drain on paper towel.
13. Line a tray with bread, top with the chicken quarters and garnish with the onions and nut mixture.
14. Sprinkle with Sumac.
15. Place the tray under the broiler for a minute or two until the surface begins to color, and serve immediately.

Musakhan Recipe Video:

Canon A470 Digital Camera

The development of gadget products is increasing rapidly in the recent time; you can see that frequently there are many products being launched, offering many new features for more convenience in the usage along with some enjoyment that will make your days and activities more fun everyday. In relation to the gadget products available in the market, digital cameras ore ones that you cannot ignore because they can help you in capturing the best and precious moment in your life, document it and make it into an unforgettable memory. Therefore you should be able to choose the products that will give you best quality of result.

Get some references and recommendation with the products of Canon A470 digital camera that you can find online in the website at imaging-resource.com where you can see the information about the product's description and the features that you can use. With this Canon series you can experience capturing high quality images with its 7.10 megapixels resolution. In the website you can find the detailed information about the lens, LCD, shutter, memory type that it uses battery type, dimensions, and also the physical features like weight.

The product of Canon A470 digital camera offers you the feature of face detection just like many other digital cameras launched recently. The zoom feature is nearly in the same standard with those in the other products in the same price range. With its motion detection technology, it is also able to perform moving subjects tracking so that it will be easier for you to capture your kids' activities or animal running. The control buttons are easy and convenient to use so that this can be the right product to carry in your pocket everyday. The are some colors of gray, red, blue, and orange that you can pick. The durability of the battery used in this camera is also good; allowing you to take 400 shots in a battery life.

Falafel Maker

About Falafel Maker?

The are two types of falefel maker, the first one is Manual Falafer Maker which is used in some restaurants and houses for homemade falafel and the other one is an Automatic Falafel Maker which is used in restaurants only.


Manual Falafel Maker is used to scoop up the falafel mixture to form the balls, wipe off the excess mixture and then press it out into a pot of heated oil - it�s just what�s needed to make the whole process a breeze! A Middle Eastern specialty made up of small, deep-fried croquettes or balls made of highly spiced, ground chickpeas (garbanzos). They are generally served inside pita bread, sandwich style, but can also be served as appetizers. A yogurt or tahini-based sauce is often served with falafel.

Enjoy this falafel video using manual falafer maker: Falafel Guy in Jordan


Automatic Falafel Maker is used by Most Falafel restaurants, and making the perfect falafel balls is a breeze. You just put falafel mix inside the machine, the machine shape the falafel mix into balls, and then throw them in deep boiling oil. Two more minutes and the falafel are hot and ready to eat.

Although falafel is made from chickpeas, it can also be made from dried fava beans, with a handful of dried chickpeas sometimes thrown in. Favas have a wonderful flavor, but if you can't find them, dried white beans, such as cannellini or navy, can be substituted.

How to prepare homemade falafel:

Generally speaking, there are two ways to make falafel:

• The fast way: using boxed falafel mix. You can buy a ready mix at any Middle Eastern market. If you don't have one near your house there is no problem, as you can order it through the web. All you need to do is follow the instructions on the box. It will take about 2 minutes to prepare the mix, and about five minutes to fry the balls.
• From scratch: It takes more time, but it worth the work. The chickpeas need to be soaked in water overnight and afterwards put inside a food processor. More mess and work but it will taste much better than a ready mix.
  

There are many falefel recipes, but I suggest to try this recipe which is common in the middle east:

Ingredients:

• 8 oz (225g) chick peas
• 1 onion, very finely chopped
• 1 garlic clove, crushed
• 1 slice of white bread, soaked in a little water
• 1/4 teaspoon cayenne pepper
• 1 teaspoon coriander, ground
• 1 teaspoon cumin, ground
• 2 tablespoons parsley, finely chopped
• salt, to taste
• oil for frying
  

Preparation:

1. Soak the chick peas overnight.
2. Cover with plenty of fresh water and cook for 1 - 1 1/2 hours until tender.
3. Pound or blend the chick peas to a pur�e.
4. Squeeze out the bread and add to the chick peas together with the rest of the ingredients. Knead well for a few minutes.
5. Let the mixture rest for 1-2 hours, then roll between the palms into firm 1" balls. (Wetted hands make this easier).
6. Heat oil (at least 1 inch deep) in a pan to about 360� F (180�C), and fry the balls, a few at a time, until nicely brown all over � about 2-3 minutes.
7. Drain and serve hot with lemon wedges.

Falafel Maker

About Falafel Maker?

The are two types of falefel maker, the first one is Manual Falafer Maker which is used in some restaurants and houses for homemade falafel and the other one is an Automatic Falafel Maker which is used in restaurants only.


Manual Falafel Maker is used to scoop up the falafel mixture to form the balls, wipe off the excess mixture and then press it out into a pot of heated oil - it�s just what�s needed to make the whole process a breeze! A Middle Eastern specialty made up of small, deep-fried croquettes or balls made of highly spiced, ground chickpeas (garbanzos). They are generally served inside pita bread, sandwich style, but can also be served as appetizers. A yogurt or tahini-based sauce is often served with falafel.

Enjoy this falafel video using manual falafer maker: Falafel Guy in Jordan


Automatic Falafel Maker is used by Most Falafel restaurants, and making the perfect falafel balls is a breeze. You just put falafel mix inside the machine, the machine shape the falafel mix into balls, and then throw them in deep boiling oil. Two more minutes and the falafel are hot and ready to eat.

Although falafel is made from chickpeas, it can also be made from dried fava beans, with a handful of dried chickpeas sometimes thrown in. Favas have a wonderful flavor, but if you can't find them, dried white beans, such as cannellini or navy, can be substituted.

How to prepare homemade falafel:

Generally speaking, there are two ways to make falafel:

• The fast way: using boxed falafel mix. You can buy a ready mix at any Middle Eastern market. If you don't have one near your house there is no problem, as you can order it through the web. All you need to do is follow the instructions on the box. It will take about 2 minutes to prepare the mix, and about five minutes to fry the balls.
• From scratch: It takes more time, but it worth the work. The chickpeas need to be soaked in water overnight and afterwards put inside a food processor. More mess and work but it will taste much better than a ready mix.
  

There are many falefel recipes, but I suggest to try this recipe which is common in the middle east:

Ingredients:

• 8 oz (225g) chick peas
• 1 onion, very finely chopped
• 1 garlic clove, crushed
• 1 slice of white bread, soaked in a little water
• 1/4 teaspoon cayenne pepper
• 1 teaspoon coriander, ground
• 1 teaspoon cumin, ground
• 2 tablespoons parsley, finely chopped
• salt, to taste
• oil for frying
  

Preparation:

1. Soak the chick peas overnight.
2. Cover with plenty of fresh water and cook for 1 - 1 1/2 hours until tender.
3. Pound or blend the chick peas to a pur�e.
4. Squeeze out the bread and add to the chick peas together with the rest of the ingredients. Knead well for a few minutes.
5. Let the mixture rest for 1-2 hours, then roll between the palms into firm 1" balls. (Wetted hands make this easier).
6. Heat oil (at least 1 inch deep) in a pan to about 360� F (180�C), and fry the balls, a few at a time, until nicely brown all over � about 2-3 minutes.
7. Drain and serve hot with lemon wedges.

Falafel Nutrition Facts

Falafel, home-prepared - Nutrition Facts

Nutrition Facts Serving Size: patty (approx 2-1/4" dia)
	Amount Per Serving	% Daily Value**
Calories	56.6 kcal	0%
Total Fat	3 g	4.7%
Saturated Fat	0.4 g	2%
Polyunsaturated Fat	0.7 g	0%
Monounsaturated Fat	1.7 g	0%
Cholesterol	-	-
Sodium	50 mg	2.1%
Potassium	99.5 mg	2.8%
Carbohydrate	5.4 g	1.8%
Protein	2.3 g	4.5%
Vitamin A	2.2 IU	0%
Vitamin C	0.3 mg	0.5%
Thiamin	0 mg	1.7%
Riboflavin	0 mg	1.7%
Niacin	0.2 mg	0.9%
Vitamin B-6	0 mg	1.1%
Folate	13.3 mcg	3.3%
Folic acid	2.6 mcg	0%
Vitamin B-12	-	-
Pantothenic acid	0 mg	0.5%
Calcium	9.2 mg	0.9%
Iron	0.6 mg	3.2%
Magnesium	13.9 mg	3.5%
Zinc	0.3 mg	1.7%
Copper	0 mg	2.2%
Phosphorus	32.6 mg	3.3%
Selenium	0.2 mcg	0.2%

Source: Mealographer

Falafel Nutrition Facts

Falafel, home-prepared - Nutrition Facts

Nutrition Facts Serving Size: patty (approx 2-1/4" dia)
	Amount Per Serving	% Daily Value**
Calories	56.6 kcal	0%
Total Fat	3 g	4.7%
Saturated Fat	0.4 g	2%
Polyunsaturated Fat	0.7 g	0%
Monounsaturated Fat	1.7 g	0%
Cholesterol	-	-
Sodium	50 mg	2.1%
Potassium	99.5 mg	2.8%
Carbohydrate	5.4 g	1.8%
Protein	2.3 g	4.5%
Vitamin A	2.2 IU	0%
Vitamin C	0.3 mg	0.5%
Thiamin	0 mg	1.7%
Riboflavin	0 mg	1.7%
Niacin	0.2 mg	0.9%
Vitamin B-6	0 mg	1.1%
Folate	13.3 mcg	3.3%
Folic acid	2.6 mcg	0%
Vitamin B-12	-	-
Pantothenic acid	0 mg	0.5%
Calcium	9.2 mg	0.9%
Iron	0.6 mg	3.2%
Magnesium	13.9 mg	3.5%
Zinc	0.3 mg	1.7%
Copper	0 mg	2.2%
Phosphorus	32.6 mg	3.3%
Selenium	0.2 mcg	0.2%

Source: Mealographer

Falafel

Falafel is a fried ball or patty made from spiced fava beans and/or chickpeas. It is a popular form of fast food in the Middle East, where it is also served as a mezze.
Falafel is usually served in pita bread, either inside the pita, which acts as a pocket, or wrapped in a flat pita. In many countries falafel is a popular street food or fast food. The falafel balls, whole or crushed, may be topped with salads, pickled vegetables and hot sauce, and drizzled with tahini-based sauces. Falafel balls may also be eaten alone as a snack or served as part of a mezze. During Ramadan, they are sometimes eaten as part of an iftar, the meal which breaks the daily fast after sunset. Learn how to make authentic falafel from this classic recipe.

Ingredients:

• 1 tablespoon of Hot green pepper Powder
• 4 cups of grounded Fava beans (Fooll)
• 2 cups of chick peas
• 2 cups of sesame seeds
• 3/4 cups of finely minced onions
• 1/4 cups of pounded garlic
• 1 cup of finely minced coriander
• Salt to taste
• Cumin to taste
• Cinamon to Taste
• Sumac to taste
  

Preparation:

• Clean the Fava beans and chick peas very well.
• Soak both of the beans in cold water for at leat 12 hours.
• After the period is over take the beans and put them in the mincing machine.
• Add the Onions, Garlic, Coriander, Hot green pepper and mince very well.
• Add the spices and leave for two hours.
• Heat the cooking fat and shape the Falafel into small balls (Similar to the ping pong ball)
• Before frying the Falafel cover the top with sesame seeds then fry.
• Take out the Falafel when it gets a golden brown color.
• Serve hot with Arabic bread, Tahini, yogurt, Tomatoes and slices of lemmons.
  

See more...

• Falafel Nutrition Facts
• Falafel Maker

Falafel Videos

Falafel in Paris


How to Make Falafel : Learn About Adding Bread Crumbs and Seasoning to the Falafel

Falafel

Falafel is a fried ball or patty made from spiced fava beans and/or chickpeas. It is a popular form of fast food in the Middle East, where it is also served as a mezze.
Falafel is usually served in pita bread, either inside the pita, which acts as a pocket, or wrapped in a flat pita. In many countries falafel is a popular street food or fast food. The falafel balls, whole or crushed, may be topped with salads, pickled vegetables and hot sauce, and drizzled with tahini-based sauces. Falafel balls may also be eaten alone as a snack or served as part of a mezze. During Ramadan, they are sometimes eaten as part of an iftar, the meal which breaks the daily fast after sunset. Learn how to make authentic falafel from this classic recipe.

Ingredients:

• 1 tablespoon of Hot green pepper Powder
• 4 cups of grounded Fava beans (Fooll)
• 2 cups of chick peas
• 2 cups of sesame seeds
• 3/4 cups of finely minced onions
• 1/4 cups of pounded garlic
• 1 cup of finely minced coriander
• Salt to taste
• Cumin to taste
• Cinamon to Taste
• Sumac to taste
  

Preparation:

• Clean the Fava beans and chick peas very well.
• Soak both of the beans in cold water for at leat 12 hours.
• After the period is over take the beans and put them in the mincing machine.
• Add the Onions, Garlic, Coriander, Hot green pepper and mince very well.
• Add the spices and leave for two hours.
• Heat the cooking fat and shape the Falafel into small balls (Similar to the ping pong ball)
• Before frying the Falafel cover the top with sesame seeds then fry.
• Take out the Falafel when it gets a golden brown color.
• Serve hot with Arabic bread, Tahini, yogurt, Tomatoes and slices of lemmons.
  

See more...

• Falafel Nutrition Facts
• Falafel Maker

Falafel Videos

Falafel in Paris


How to Make Falafel : Learn About Adding Bread Crumbs and Seasoning to the Falafel

Disney offers free Broadway tickets for children

Mary Poppins on Broadway

It's actually kind of amazing. But Disney has reacted to the economic times with wisdom and what amounts to a huge price cut for its tickets to their three Broadway shows.

Not exactly free, but the next best thing because with each adult ticket you can get one free children�s ticket. It is a limited time offer, and applies to three of its most popular Broadway musicals: �The Lion King,� �Mary Poppins� and �The Little Mermaid.�

The Lion King on Broadway

Now there are a couple of important details. First, the window for buying the tickets is very short. The tickets will go on sale on Monday, December 1 through Dec. 12. During that period, ticket buyers can receive one free child�s admission (18 and under) with each purchase of a full-priced ticket.

The other caveat is that this is just for shows between January 6 and March 13, the slowest months of the Broadway season due to the unpredictability of the weather. There are some dates blocked out, including what is school vacation for some.

The Little Mermaid on Braodway

But should you be able to work around the limitations, you can get one heck of a deal, mom and dad. To claim your tickets, and to find out more about these shows, you just need to visit this special Disney website which has been set up for this promotion.

Broadway's Greed Closes Young Frankenstein

The producers picked a big house and even bigger prices.

I have watched ticket prices for Broadway shows creep up from $1.10 and $2.20 in the late 1950's (for second balcony seats, orchestra was $4.40) to the day a decade ago when they hit $100 for some musicals. I was delighted to hear about Young Frankestein being made into a musical, but when the producers announced top ticket prices of $375 and $400 I knew I would not be going to see that show. Who did they think they were, Cirque du Soleil? The Rolling Stones? The Second Coming of Christ?

I considered the prices they were charging to be confiscatory, and while I understood their desire to reap the unconscionable profits the ticket scalper usually made, they also showed a shameful greed since all the orchestra seats were out of reach, and even the "dress circle" (translation: first balcony) seats were $120.

As if this piggy pricing was not enough, there was also their hubris regarding group sales. They figured they had a show that would reap plenty, so they limited group sales to 50 at a pop on the weekends, and the ticket allocations were very stingy. But they also killed the goose that lays golden eggs for Broadway, and often supports so-so shows just long enough to build the word of mouth.

Cause of death? Miscalculating public reaction to $400 tickets.

Not only did I pass, but they also went on my silent list of productions to avoid, even if they were half price, still a King's ransom for most of us. In the end, all theatre-goers vote with their wallets.

Recently Bob Sillerman, Mel Brook's producing partner publicly repented these pricing strategies. But it is too late, it has spread to other shows as well.

Nevertheless, when this Broadway monster announced it is closing January 4, after 30 previews and 484 performances, I felt a bit of poetic justice had been served.

A spectacular show, but grossly overpriced.

Now I know how difficult it is to raise money for Broadway shows, and how important recoupment is. Young Frankenstein has supposedly recouped its investment. But the audiences, at least those who are residents of the city and surrounding areas are not exactly having an easy time of it these days. Ignoring the impact these pricing decisions have on traditional audiences is important, for by making prices not just high, but unreasonable to boot, is killing Broadway.

More Casualties to Come

Closing dates have been announced with glum regularity lately: Older shows, such as "Hairspray, "Monty Python's Spamalot" and "Spring Awakening" are finishing their runs. New shows, such as "13" have already departed, as well as the critically maligned and artistically mangled "American Buffalo." David Mamet, what were you thinking with that cast of second-tier TV and movie stars. I could understand John Leguizamo, he can act, but Cedric the Entertainer? Haley Joel Osment?

Still, some shows thrive

And yet, the news isn't all grim. Limited-engagement fall revivals of "Speed-the-Plow,""The Seagull,""All My Sons" and possibly "Equus" are at or near recoupment of their $2 million-plus production costs. And "Billy Elliot" has turned into the first big musical smash of 2008, getting great notices and doing hefty business.

Best of all, three of them are plays, not musicals. Imagine that. Times are changing.

Kofta Recipe

Kofta also spelled kafta, kufta and kefta is a famous middle easter dish. The mixture is great on skewers over charcoal, as patties, or as the Lebanese dish Kofta bil sanniyeh (baked in the oven with potatoes and tomatoes).

Ingredients:

• 2 1/2 lbs finely ground lamb or beef
• 2 cups tighly packed washed and picked parsley
• 1/2 cup fresh mint leaves or 1 TBS dry mint leaves
• 1 large onion, cut up for food processor
• 1 tsp Bhar Helou or 1/4 each ground cinammon, cloves, nutmeg
• 1 tsp salt, more to taste
• 1/2 tsp ground black pepper, or to taste
  

Preparation:

• In a food processor, chop onion extremely fine. Add parsely and mint and until you have a fine - not liquified - homogeneous mixture.
  
• Put the meat in a large mixing bowl, add all ingredients and spices to meat, combine and mix thoroughly with your hands.

Kofta Recipe

Kofta also spelled kafta, kufta and kefta is a famous middle easter dish. The mixture is great on skewers over charcoal, as patties, or as the Lebanese dish Kofta bil sanniyeh (baked in the oven with potatoes and tomatoes).

Ingredients:

• 2 1/2 lbs finely ground lamb or beef
• 2 cups tighly packed washed and picked parsley
• 1/2 cup fresh mint leaves or 1 TBS dry mint leaves
• 1 large onion, cut up for food processor
• 1 tsp Bhar Helou or 1/4 each ground cinammon, cloves, nutmeg
• 1 tsp salt, more to taste
• 1/2 tsp ground black pepper, or to taste
  

Preparation:

• In a food processor, chop onion extremely fine. Add parsely and mint and until you have a fine - not liquified - homogeneous mixture.
  
• Put the meat in a large mixing bowl, add all ingredients and spices to meat, combine and mix thoroughly with your hands.

Nimbuzz Launches Free iPhone Application

Brings Free IM Buddy Calling, Landscape-Mode Chat, and Massive Instant Messaging and Social Network Support to iPhone and iPod Touch

ROTTERDAM, The Netherlands, November 26, 2008 /PRNewswire via COMTEX/ -- Nimbuzz ( http://www.nimbuzz.com), the most comprehensive mobile Instant Messaging, (geo) presence and VoIP provider launches into the Apple iPhone App Store. The free application lets users call, chat and message, for free, with their friends on virtually all major instant messaging communities and social networks, including Skype, Yahoo! Messenger, Facebook, MySpace, AIM, Windows Live Messenger, Google Talk, ICQ, Jabber, and more.

Specifically for the needs of iPhone users, this will be the first complete messaging product available with landscape mode chat, IM buddy calling (including Yahoo!), and regional social network support - and it is free.

Read the whole article @ Market Watch

Get a Free iPhone! Yes, that is correct! Stay away from the hassles of earning enough to pay for it for you can get it the simple way .... straight to your doorstep! Free! Interested? Then find out how to get a Free iPhone!

Julian Kuerti's BSO rescue has unintended consequenses

The father and son duo of Julian and Anton Kuerti in action

Unintended consequences. When Gennady Rozhdestvensky decided to walk out on his commitment to conduct last weekend's BSO concerts, Julian Kuerti stepped in and rescued the day.

But In order to do this, Kuerti then had to bow out of his appearance this week with the Edmonton Symphony Orchestra. He was scheduled to appear there with his dad, renowned Canadian pianist Anton Kuerti.

Wednesday's concert, entitled Kuerti: Father and Son, was meant to be a two-generation classical music collaboration. But Kuerti, assistant conductor with the Boston Symphony Orchestra, had to step in there instead.

Earlier this summer, Kuerti also filled in for an ailing James Levine as conductor of the Boston Symphony Orchestra for early July performances in the Koussevitzky Music Shed at Tanglewood. Kuerti is the BSO's Assistant Conductor.

AnchorFree's Hotspot Security Shield Now Available to iPhones

AnchorFree has stated that they have made their Hotspot Security Shield available to iPhone (News - Alert) users to provide them with online security, privacy and peace of mind.

AnchorFree operates a global platform of wireless connectivity and user privacy tools. The security application provided for the iPhone is an extension of the same app provided to laptop and desktop users around the world.

Security problems Internet users face have now engulfed mobile users as well with the advent of iPhones and other smart phones which can be used to access the Web. And AnchorFree says its Hotspot Shield is a free iPhone security app and protects Internet users' personal information from potential hackers on shared 3G and Wi-Fi networks.

Read the whole article @ TMC Net

Get a Free iPhone! Yes, that is correct! Stay away from the hassles of earning enough to pay for it for you can get it the simple way .... straight to your doorstep! Free! Interested? Then find out how to get a Free iPhone!

Sony Vaio FZ25G, with the Light Screen

Sony's popular with the design of notebook, and this is reflected back on this notebook series FZ25G. One of the important factors that make this notebook is always visible is the slim (It is only the most at 2.9 cm closed) and a combination of silver in the side and black on the outside in the side, effects of connoisseurs also visible from the control panel for multimedia round at the top of the keyboard, which is easier to control the multimedia side of this notebook.

Sony Vaio FZ25G notebook is a 15.4 "Sony is positioning for the multimedia segment. Besides the existence of the control panel as I said above, segmentation is also visible from the HDMI feature that allows us to drive in this notebook have HDMI TV facilities to watch High Definition movies have a certain size. This notebook is also equipped with quality speakers that are quite satisfying listen to a song favored.

But the most exceptional multimedia capabilities of this notebook is the screen. The first view, you can immediately see the distinctive screen so bright and sharp, with accurate color accuracy. This is evident when we run the program Eizo Test, as the notebook is able to show the difference in color gradation of black 6% - 8%, with a clear showing that a high contrast ratio of the screen used Vaio FZ25G. According to Sony, bright display that is the result of technology Clear bright High Color LCD 90 that is also used in the TV Bravia series.

One of the things that always Activity on the Sony notebook is the completeness of its software, In this notebook, the software has a pitch-install, start relating to the DVD Creation, Photo & Video Content Browser to music. Some mentioned here is the DVD Creation (to make the DVD Movie), Roxio Easy Media Creator (for up files), Movie Story (for video editing), Adobe Premiere Elements (for editing images), and Vaio Media for file sharing in the local network.

Time for you to retire, Rozhdestvensky!

His Majesty, The Petulant Maestro Rozhdestvensky

The Boston Symphony Orchestra, one of the most conservative and polite arts organizations in the entire country witnessed a temper tantrum of seismic magnitude when Gennady Rozhdestvensky, a 77 year old Russian conductor of the old school threw a hissy fit and refused to lift his baton to conduct his contracted performances.

The reason was simply stunning. On a stroll around Symphony Hall he noticed a poster in which someone else's name - cellist Lynn Harrell - got placed above his own. This might have been due to the fact that the concert was part of a series called "The Cello Shines" but for the star conductor, that was beside the point. Then, when belatedly looking over the BSO's promotional materials, he discovered other artists with bigger photos, longer descriptions, and, heaven forbid! larger type.

This lack of deference so angered and insulted the old Soviet Bear that he did the same thing any petulant child would do, he simply refused to go on as scheduled. He took the next plane back to Moscow.

Good riddance. Any mature person would have fulfilled the contract, and not pulled such a stunt. In fact, most conductors are under professional management, and their contracts usually include clauses regarding promotion, just like a rock band. Perhaps he should get a new management company. If any would have him after this stunt.

The Boston Globe lost no time in reporting the diva's temper tantrum:

Jeremy Eichler's report in the Boston Globe

Perhaps the good news out of this is that a young conductor, Julian Kuerti, got a chance to show his stuff and received a warm welcome as a result. So something good came out of this.

Of course this contretemps pales in comparison with the Vanessa Redgrave flap of 1982. The actress Vanessa Redgrave brought suit against the Boston Symphony Orchestra (BSO) for canceling a contract for her appearance as narrator in a performance of Stravinsky's "Oedipus Rex." BSO cancelled the performance in response to public protest over Redgrave's participation because of her support of the Palestine Liberation Organization.

Vanessa Redgrave today

The organization was quite different in those days, naive even, as this quote from Time Magazine clearly demonstrates:

Thomas Morris, general manager of the Boston Symphony Orchestra, is a dedicated man of music who has scant interest in more mundane subjects like politics. He reads newspapers "as little as possible," he says, and "I don't pay much attention to television." So no one was more surprised than Morris at the furor that ensued in March 1982 after British Actress Vanessa Redgrave was hired to narrate the B.S.O.'s planned production of the opera-oratorio Oedipus Rex. Redgrave, as anyone who does read the newspapers should know, is a Trotskyite and ardent supporter of the Palestine Liberation Organization, and her selection immediately inspired an outcry. Faced with protests from musicians, threats of violent disruption, and possible withdrawal of funds by Jewish orchestra patrons, Morris canceled Oedipus, casting Redgrave into the wilderness.

Now Morris, 40, and his colleagues are paying for their naivet� in Boston federal court, where Redgrave is suing the B.S.O. for breach of contract and violation of her civil rights. In testimony that was by turns rambling, deft and once even tearful, Redgrave, 47, argued that the cancellation of her $31,000, six-performance contract effectively blacklisted her for more than a year. The orchestra "may not be E.F. Hutton," her lawyer told the jury, "but when it talks, people listen." Redgrave testified that she was turned down for a role in a Broadway production for fear that her appearance would invite demonstrations. At one point, said the actress, who won a 1978 Oscar for her role in Julia, she was so desperate for money that she agreed to appear nude in an as yet unreleased film called Steaming, for which she earned $100,000.

Redgrave got strong support from Peter Sellars, the artistic director of the Kennedy Center theater in Washington, who would have been in charge of the Oedipus production. Canceling performances because of potential political disruption sets a "dangerous precedent," Sellars testified. "If the Boston Symphony acts this way, no artist is safe."

The Original Time Magazine article

Hummus without Tahini

This hummus without tahini recipe is perfect for those who like hummus, but not with tahini. Some people don't like tahini, so this is a great recipe to make for them.

Ingredients:

• 1 can garbanzo beans/chickepeas
• 1/4 cup olive oil
• 1 tablespoon lemon juice
• 1 teaspoon cumin
  

Preparation:

• In a food processor, blend all ingredients together until smooth and creamy.
• Garnish with parsley.
  
• Serve immediately with pita bread, pita chips, or veggies.

Tip: It can be Stored in a airtight container for up to three days.

Remark: Hummus gets its tanginess from the use of tahini sauce. If you don't use any, it will be watery, soggy, and without appeal. The taste of tahini sauce adds an element of bitterness which, strangely, will make your hummus taste more "grown up", more satisfying.

Hummus without Tahini

This hummus without tahini recipe is perfect for those who like hummus, but not with tahini. Some people don't like tahini, so this is a great recipe to make for them.

Ingredients:

• 1 can garbanzo beans/chickepeas
• 1/4 cup olive oil
• 1 tablespoon lemon juice
• 1 teaspoon cumin
  

Preparation:

• In a food processor, blend all ingredients together until smooth and creamy.
• Garnish with parsley.
  
• Serve immediately with pita bread, pita chips, or veggies.

Tip: It can be Stored in a airtight container for up to three days.

Remark: Hummus gets its tanginess from the use of tahini sauce. If you don't use any, it will be watery, soggy, and without appeal. The taste of tahini sauce adds an element of bitterness which, strangely, will make your hummus taste more "grown up", more satisfying.

Hummus with Tahini

Quick and easy to make, delicious, and healthy hummus with tahini recipe. Great as a Dip, Appetizer or Snack! No cooking involved. I'am sure Everyone will love it. Just grab the blender and go. Chickpeas (also known as garbanzo beans) and tahini (a paste made from roasted sesame seeds) combine to make a tasty appetizer to serve with wedges of pita bread. A favorite in middle-eastern restaurants around the world.

The key to great hummus is to let the flavor of the chickpeas come through, rather than be overwhelmed by the lemon.

Ingredients:

• 1 Can Chick Peas
• 1 wedge garlic
• 2 tablespoons lemon juice
• 1 tablespoon tahini paste
• 1/4 teaspoon red pepper
• 1/4 teaspoon parsley
  

Preparation:

• Drain chick peas into cup and save.
  
• Put chick peas, garlic, lemon juice and the tahini paste into a blender. Add about 1/4 cup of the juice from the chick peas, BLEND. If needed, add more chick pea juice, in small amounts, while blending, to get the right consistancy. Dip should be a little on the thick side and smooth - not too thick and not too liquidy. Should have a consistancy like any other dip!
  
• Spoon out into a dip bowl and sprinkle red pepper and parsley on top. *Red Pepper-optional. If you like the zing then put it on!
• Serve with potato chips, vegetables or the best is arabic bread (pita bread).
  

Tip: Tahini can be found in a Greek or Middle Eastern Store. Check your local supermarket
in the ethnic food aisle.

Video Recipe: Homemade Hummus

Hummus with Tahini

Quick and easy to make, delicious, and healthy hummus with tahini recipe. Great as a Dip, Appetizer or Snack! No cooking involved. I'am sure Everyone will love it. Just grab the blender and go. Chickpeas (also known as garbanzo beans) and tahini (a paste made from roasted sesame seeds) combine to make a tasty appetizer to serve with wedges of pita bread. A favorite in middle-eastern restaurants around the world.

The key to great hummus is to let the flavor of the chickpeas come through, rather than be overwhelmed by the lemon.

Ingredients:

• 1 Can Chick Peas
• 1 wedge garlic
• 2 tablespoons lemon juice
• 1 tablespoon tahini paste
• 1/4 teaspoon red pepper
• 1/4 teaspoon parsley
  

Preparation:

• Drain chick peas into cup and save.
  
• Put chick peas, garlic, lemon juice and the tahini paste into a blender. Add about 1/4 cup of the juice from the chick peas, BLEND. If needed, add more chick pea juice, in small amounts, while blending, to get the right consistancy. Dip should be a little on the thick side and smooth - not too thick and not too liquidy. Should have a consistancy like any other dip!
  
• Spoon out into a dip bowl and sprinkle red pepper and parsley on top. *Red Pepper-optional. If you like the zing then put it on!
• Serve with potato chips, vegetables or the best is arabic bread (pita bread).
  

Tip: Tahini can be found in a Greek or Middle Eastern Store. Check your local supermarket
in the ethnic food aisle.

Video Recipe: Homemade Hummus

Hummus

What is hummus?
Hummus (Arabic: ?????; also spelled hamos, houmous, hommos, hommus, hummos, hummous or humus) is a Levantine Arab dip or spread made from cooked, mashed chickpeas, blended with tahini, olive oil, lemon juice, salt and garlic. It is a popular food in various local forms throughout the Middle Eastern world.

Because both chickpeas and tahini (sesame seeds paste) are wonderfully healthful, hummus is a nutritionist's delight. Chickpeas are a good source of protein, potassium and fiber. Sesame seeds are also a source of protein, along with vitamin E and a powerful antioxidant. So when you blend them together into hummus, you're really cooking!

You can buy hummus in the deli section of the grocery store, but it's so easy to make yourself and you can adjust the flavors just like you want it. You may have to buy the tahini paste from a middle-eastern grocery store or online. If you are feeling adventurous, you can even make your own tahini from sesame seeds and vegetable oil.

To make hummus, no cooking is required, just a food processor. Drain a can or two of chickpeas. In this instance, the canned variety is preferred over cooking your own from dried garbanzos. They mash up better than their more freshly prepared equivalents. Dump the chickpeas in your food processor and puree them.

Tahini should be about a fifth to a quarter of the total, so if you have two cups of pureed chickpeas, add about a half cup of tahini paste. Throw in a few peeled cloves of garlic. Don't hesitate to taste as you go, and add ingredients incrementally -- that way if you get too little garlic in, you can add more, but it's hard to take out the garlic that's already there. Add some lemon juice for zing -- a quarter cup or more. If the paste is too stiff, adding a little bit of water or olive oil to the processor will soften it right up.

Now that you have your hummus, toast some flatbread or heat some tortillas in a warm oven and dig in. You can use hummus as a sandwich spread, as a veggie dip or on crackers. Fun stir-ins to hummus can include olives, green and black; pine nuts; diced crispy vegetables such as cucumbers or celery... the list is only limited by your imagination and tastes. Now enjoy your hummus and know you are getting valuable protein, fiber and antioxidants at the same time.

History of hummus
Many cuisine-related sources carry forward a folklore which describes hummus as one of the oldest known prepared foods with a long history in the Middle East which stretches back to antiquity, but its historical origins are unknown. The historical enigma is such that the origins of hummus-bi-tahini could be much more recent than is widely believed. One of the earliest verifiable descriptions of hummus comes from 18th-century Damascus and the same source claims it was unknown elsewhere.

Meanwhile some cookbooks repeat the legend that hummus was first prepared in the 12th century CE by Saladin. Sources such as Cooking in Ancient Civilizations by Cathy K. Kaufman carry speculative recipes for an ancient Egyptian hummus, substituting vinegar for lemon juice, but acknowledge we do not know how the Egyptians ate their chick-peas. Similarly, no recipe for hummus has been identified among the many books on cooking surviving from ancient Rome.

Nutrition Information about Hummus
Hummus is high in iron and vitamin C, and also has significant amounts of folate and vitamin B6. The chickpeas make it a good source of protein and dietary fiber. Depending on the recipe hummus carries varying amounts of monounsaturated fat. Hummus is useful in vegetarian and vegan diets and like other combinations of grains and pulses, when eaten with bread it provides essential amino acids.

Hummus Recipe

1. Lebanese style hummus recipe

Ingredients:

• 2 cups of cooked chick peas or (1 can (450g))
• 1/4 cup liquid in which peas were canned
• 1-2 cloves of garlic
• 1/4 cup of tahena
• 1/3 cup lemon juice
• 1/2 teaspoon salt
  

Preparation:

• Puree all the ingredients in a blender (Reserving a few whole peas for the garnish)
• Add additional tahena and /or lemon juice until you have achieved a flavor and consistency that suits your taste.
• Spread in an oval serving platter, drizzle lightly with olive oil and garnish lavishly.
• Serve at room temperature with pieces of Arabic bread for dipping.

2. Greek style hummus recipe

Ingredients:

• 1 19 oz Can chickpeas (drained, reserve liquid)
• 1/4 Cup reserved chickpea liquid (or more depending on consistency desired)
• 4 Tbsp Lemon juice
• 2 Tbsp Tahini (sesame paste)
• 2 - 4 Cloves crushed garlic (or more to taste)
• 1/2 Tsp salt
• 1/8 Tsp Paprika
• Sprinkle of cumin (or to taste)
• 3 Tbsp Extra virgin olive oil
  

Preparation:

• In food processor add chickpeas, reserved liquid from chickpeas, lemon juice, tahini, garlic, salt, paprika, and cumin if desired.
• Process until all combined and well blended.
• Continue processing and add Extra virgin olive oil slowly.
• Continue blending until desired consistency. Add additional liquid if a runnier consistency is desire.
• Shorter time for coarse texture and longer for smoother texture.
• Make ahead and let flavours meld together for several hours prior to serving.
• Garnish with a sprig of fresh parsley and a sprinkle of paprika on top.
• Can be stored in refrigerator for up to 3 days.

See more hummus recipes...

Hummus with tahini
Hummus without tahini