Fool, Falafel, and Tehina (Ful Medemas)- The Syrian Way!

breakfast recipes, hanukka recipes and tablesettings, kosher pareve recipes, kosher recipes, kosher salad recipes, kosher vegetable recipes, purim recipes, baskets, and decor, shabbat recipes, shavuot recipes and ideas, Sukkot Recipes

Fool, Falafel, and Tehina (Ful Medemas)- The Syrian Way!

7 Comments 06 February 2013

 

 

Falafel, Hummos, Falafel, The Jewish Hostess

 

(Don’t miss a single easy gourmet recipe or gorgeous table setting idea! CLICK and Sign up for our free newsletter!

Be in the know with our fresh recipes and elegant table settings and more!)

When Nina Mustacchi tagged me on Instagram with her Fool Medemas recipe, I was intrigued to know more about her, and the exact details involving this Allepian flavor infused side dish. (click HERE to see it on Insta- and if you are not on Instagram yet, then please do so because you are missing out on a lot of Jewish Hostess fun!)

Of course, an authentic dish always tastes so much better when you get the background the the food and the real chef behind it, so Nina happily shared her story with me for all of my Jewish Hostesses to enjoy.

Born in Aleppo, Syria in 1970, 15 year old Nina Maleh knew that Syria was not a welcoming  place for her her and the Syrian Jewish community that had lived there for 3,000 years. Travel restrictions, business limitations, jail time, and Nazi-type beatings inflicted by the Syrian government were commonplace among all innocent fellow community members. One by one, the Syrian Jewish community began to escape the country. Most of them trudged perilously by foot to Israel, Turkey, and Lebanon. Nina’s parents had decided to escape Syria the year before so that they could set up a home in Brooklyn for when Nina and her two brothers would be able to escape to Brooklyn.  In 1985, Nina and her two young brothers fled the country by walking 12 hours through mountainous roads to get to freedom in Turkey. Soon after, they finally  reunited with their parents in Brooklyn, N.Y. The day that 17 year old Nina stepped into her new Brooklyn home, she met her future husband, who coincidentally happened to be visiting her parents. Nina told me that the minute that he set eyes upon her, he proposed on the spot! (phew-what a trip!!)

Nina told me that every Shabbat lunch she now serves at least 15 salads- Halaby style. (Halab-meaning milk, is the Arabic word for Aleppo, known as the place where Abraham our forefather rested and fed  his camels on his journey). The Halaby Jews are known for the abundant variety of salads and mazza that they serve with every Shabbat meal. Here is the Halaby version of fool, hummos, and falafel, which is also made Egyptian style by Egyptian Jews and Arabs alike. Pita bread is usually used to scoop up this flavorful concoction.

There are 3 components to this dish:

2-The tehina- The Syrian style tehina is thicker and more lemony than the traditional more watery Israeli style of tehina. The tehina is the bottom layer.

2-  The fool- (fava beans)- The Halaby or Allepian version of fool is much more lemony than the Egyptian method. Here Nina recommends using canned fava beans as opposed to the more time consuming task of boiling dried fava beans. This is the second layer.

3- The falafel patties- made with dried chick peas, soaked overnight. The falafel patties top this dish.

Falafel, Fool,and Hummos- The Syrian Way!

Falafel, Fool,and Hummos- The Syrian Way!

Ingredients

    Tehine-
  • A jar of raw tahina
  • water
  • salt
  • lemon
  • garlic,
  • cumin to sprinkle on top.
  • Fava Bean or Fool Mixture:
  • 1 can of Fava beans
  • 2-3 heads of garlic, mashed
  • salt
  • lemon
  • cumin
  • paprika
  • olive oil
  • chopped tomatoes
  • parsley
  • Next:Top dish with falafel patties:
  • 1 bag of dried chick peas
  • 1 bunch of parsley
  • 1 bunch cilantro
  • 2 tbsp flour
  • salt, pepper

Instructions

    Tehina (bottom layer)
  1. Mix all ingredients together to taste. Should be thick like yogurt consistency.
  2. Fool (fava bean salad mixture- goes on top of tehina layer)
  3. Boil can of Fava beans for 10 minutes only.
  4. Mix with 2- 3 mashed fresh garlic,
  5. salt,
  6. lemon
  7. cumin,
  8. paprika
  9. olive oil
  10. chopped tomatoes
  11. top with chopped parsley.
  12. Add olive oil and a sprinkle of chopped parsley on top.
  13. Make the falafel patties:
  14. Soak the dried chick peas overnight.(You can't use canned chick peas)
  15. Should be soft enough to break with your nail- not soft enough to smash.
  16. Grind chick peas in Cuisinart with parsley and cilantro.
  17. Grind with 2-3 cloves of garlic with each pulse using total 1 head of garlic. Add 2 tbsp flour or a little more till you can press into firm patties.
  18. Pan fry with vegetable oil or:
  19. bake it by rolling each ball in flour, dip in olive oil, fry it lightly to keep its' shape, and then spray with Pam and bake in a cookie pan.
http://www.thejewishhostess.com/2013/02/fool-falafel-and-tehina-ful-medemas-the-syrian-way/

 

Don’t miss a single easy gourmet recipe or gorgeous table setting idea! 

 

 

Enhanced by Zemanta
Parsley and Lemon Scented Chicken Cutlets with Fire Roated Eggplant and Honey Butternut Squash

hanukka recipes and tablesettings, kosher chicken recipes, kosher passover recipes,seder table Ideas, kosher vegetable recipes, purim recipes, baskets, and decor, rosh hashanah and sukkot recipes, Sukkot Recipes

Parsley and Lemon Scented Chicken Cutlets with Fire Roated Eggplant and Honey Butternut Squash

4 Comments 06 February 2013

Thank you Shushy Shine- Turin for this great recipe twist on good old kosher chicken cutlets!

The Jewis Hostess.KOsher Chicken recipejpg

Don’t miss a single easy gourmet recipe or gorgeous table setting idea! 

Parsley and Lemon Scented Chicken Cutlets with Fire Roasted Eggplant and Honeyed Butternut Squash

Parsley and Lemon Scented Chicken Cutlets with Fire Roasted Eggplant and Honeyed Butternut Squash

Ingredients

  • 1/2 cup warmed flour, salt and pepper
  • 1 package chicken cutlets
  • 5 tbsp oil
  • 1/2 cup kosher dry white wine
  • 1/2 cup chicken broth
  • 1/2 cup parsley, chopped
  • lemon slices for garnish
  • For Side Vegetables:
  • 2 cups chopped eggplant
  • 2 cups chopped butternut squash
  • salt, pepper, garlic powder
  • 1/4 cup honey
  • cinnamon

Instructions

  1. Coat chicken cutlets in warmed flour and sprinkle with salt and pepper.
  2. Place in a skillet where 5T olive oil is already heated.
  3. Brown the cutlets on both sides (3-4 mins) rotating (not flipping) midway to ensure even browning. Then place in a pan in the oven at 200. Do not wash the pan.
  4. Pour 1/2c dry white wine in the skillet and scrape the pan to release all the leftover chicken bits and keep stirring. Reduce this mixture to half.
  5. Then pour in a 1/2c of water or chicken broth and reduce to half and the pour in 1T oil and leave on for another min
  6. Then place the chicken back in the skillet with 1/4c chopped parsley and spoon the juices over the chicken.
  7. Garnish with lemon slices and parsley.
  8. Roasted eggplant:slice spray w Pam and sprinkle w salt pepper and garlic powder and bake at 450 for 30-45 mins)
  9. Honey cinnamon butternut squash: cut in half and roast at 450 for 45 mins then remove skin and dice and sprinkle with cinnamon and abt 1/4 c honey. Put back in the oven covered for 10 more mins
http://www.thejewishhostess.com/2013/02/parsley-and-lemon-scented-chicken-cutlets-with-fire-roated-eggplant-and-honey-butternut-squash/

Don’t miss a single easy gourmet recipe or gorgeous table setting idea! 

Heirloom Tomato and Olive Tapenade Tartlets on Puff Pastry Squares

hanukka recipes and tablesettings, kosher appetizer recipes, kosher recipes, Passover Recipes, purim recipes, baskets, and decor, Tu Bishvat Recipes and Table Settings

Heirloom Tomato and Olive Tapenade Tartlets on Puff Pastry Squares

2 Comments 06 February 2013

 

Heirloom Tomato and Olive Tarts, The Jewish Hostess

This is a perfect appetizer for your Purim Party, and remember to keep it in your files as a topping for a Matzo round for a delicious  Passover lunch or dinner treat! Thanks so much to @born2shoplove2cook for submitting to @thejewishhostess via Instagram.

*A note on heirloom tomatoes: 

The popularity of these old fashioned tomatoes has increased among hostesses in recent years due to their refreshing flavor, texture, and crazy colors, and  also because of their historic origins. To be certified heirloom, these tomatoes have to be grown from seed that has produced the same variety of tomato for at least fifty years, and they must be certified organic by a recognized USDA organization.

Heirloom tomato seeds have been handed down from generations of tomato growers whose love of these tomatoes has been shared with their neighbors and communities. Their titles tell the tale of their origins and the farmers who have grown them. Varieties such as Cherokee Purple, Great White, Green Zebra, Nebraska Wedding, and Snow White Cherry are sweetly  juicy served on in recipes like the one below, or just drizzled with olive oil and salt and pepper in a savory summery salad. I’m running out to buy my heirloom tomatoes NOW!

ENJOY!- Marlene

Heirloom Tomato and Olive Tapenade on Puff Pastry Dough

Ingredients

  • Mazor Dough mini puff pastry squares
  • 1/3 cup store bought olive tapenade
  • 1 cup shredded mozzarella or fontina cheese
  • 8 heirloom cherry tomatoes, quartered
  • 5 Fresh basil leaves, chopped
  • Salt and pepper

Instructions

  1. Directions:
  2. 1. Preheat the oven to 400
  3. 2. Remove mazor mini puff pastry squares from casing and use round cookie cutter for each square . ( if you prefer squares then leave them as they are ) about 16 rounds
  4. 3. Prick the pastry with fork
  5. 4. Place pastry rounds on baking sheet lined with parchment paper.
  6. 5. Lay a piece of parchment paper over the pastry rounds.
  7. 6. Place another baking sheet directly on top of the parchment paper ( this will keep the rounds cute and flat)
  8. 7. Bake for 12 minutes.
  9. 8. Remove the top of the baking sheet and parchment paper.
  10. 9. Spread tsp. olive tapenade over each round.
  11. 10. Place about Tbsn. Cheese on top.
  12. 11. Place 2 pieces of heirloom tomato on the cheese.
  13. 12. Bake for 7 minutes.
  14. 13. Remove from pan and sprinkle chopped basil and salt and pepper
  15. 14. Enjoy!!!!
http://www.thejewishhostess.com/2013/02/heirloom-tomato-and-olive-tapenade-tartlets-on-puff-pastry-squares/

Enhanced by Zemanta

NEW RECIPES on INSTAGRAM!

Personalize Your Party and Chic Gifts!

5b1f13324fde11e39934128dfbc5ee3d_8

Categories

“Like” us on Facebook!

© 2014The Jewish Hostess - Kosher Recipes, Jewish Recipes, Gourmet Kosher Recipes®

wp_footer()