Recipe: Some Syrian dishes for EKE.

Falafel Plate

Falafel seems to be internationally known. It tends to appeal even to the uninitiated in foreign foods. If you haven't tried it already, imagine a pocket of pita (Arabic) bread, filled with piping hot falafel, topped with vegetable slices, moistened with the tangy tahina sauce, and if your taste buds so desire, a few drops of hot sauce to boot!

Compare the Falafel to the Hamburger. In the Middle East it is sold on every other corner, from restaurants to sidewalk stands; falafels presented in a sandwich or in a paper cone to simply munch on.

Clearly Falafel is healthful food. It is also very popular with vegetarians. When frying Falafel be especially mindful of the wee children hovering about the kitchen.

500 mL (2 cups) dried chick peas (absolutely not canned)
1 medium onion quartered
2-3 cloves garlic
2-3 slices stale bread
50 mL (1/4 cup) parsley
1/3 head sweet red pepper
10 mL (2 tsp) salt
3 mL (3/4 tsp) black pepper
10 mL (2 tsp) cumin
10 mL (2 tsp) oregano
10 mL (2 tsp) ground coriander
5 mL (1 tsp) red hot pepper flakes
20 mL (4 tsp) flour
10 mL (2 tsp) baking powder
50 mL (1/4 cup) water
5 mL (1 tsp) baking powder
125 mL (1/2 cup) water
vegetable oil for deep frying

Pick out foreign matter from between the peas. Place in a large bowl, cover generously with water and soak overnight.

Drain peas. Add onion, garlic, bread, parsley, and red sweet pepper. Run through the fine blade of a meat grinder. (You may process in food processor until mealy.) Add spices, flour, 10 mL (2 tsp) baking powder and water. Mix well.

In a small dish mix the remaining baking powder and water. Use it to moisten the palm of your hands and form balls of the chick peas mixture the size of walnuts, then flatten a bit.

Deep fry in oil at medium high heat until golden brown. Serve piping hot.

Arrange in halved loaves of pita (Arabic bread), topped with salad vegetables and tahina sauce. Some people love it topped with sauerkraut, wedges of tomato and tahina sauce. Hot pepper may also be sprinkled on top.

Makes 5-7 servings
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Falafel Pita Sandwich

You can prepare this falafel sandwich easily and quickly by placing an order for our pre-cooked falafel balls.
Falafel is a vegetarian dish which in one form or another is as old as civilization itself. Falafel's main ingredient is the chick-pea, also known as garbanzo bean. Falafel is nutritious, rich in protein and vitamins. The chick-peas are ground and then mixed with a blend of exotic spices and herbs. Seasoning varies widely from one place to another. Our blend of spices was carefully selected to attract the falafel lovers.

The falafel mix is formed into balls which are quick-fried in canola oil. The crunchy crust prevents the oil from penetrating and being absorbed, thus minimizing the fat calories.

Once you chomp through the inviting crust, you will find the inside soft and very tasty. Our falafel is cholesterol free, and rich in fiber.

Stuffed into a freshly baked warm pita, layered with crisp garden vegetables and topped with savory sesame sauce (tahini), the falafel sandwich is indeed a gastronomic celebration. Falafel can also be served as meatballs: tomato sauce topping will bring out the delicious flavor that is so unique to falafel!

Falafel originated in the Middle East and has now spread to all continents. Thousands and thousands of falafel servings are sold daily the world over.
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Makloubit Betinhan(upside-down Eggplants)
Arabic cuisine makes great use of eggplant; it is pickled, sauteed, stuffed, cooked in a variety of sauces and salads. Upside-down eggplant casserole makes a nice presentation and it is easy to prepare. It also makes a great leftover.

Any type of eggplant may be used for this recipe; and you may leave some of the skin on as it will add colour to the meal.

2 large eggplants
15 mL (1tbsp) salt
375 mL (1 1/2 cups) long grain rice
vegetable oil for deep frying
2 large onions, diced
1 kg (2 pounds) lean ground beef or cut up into tiny pieces
7 mL (1 1/2 tsp) salt
2 mL (1/2 tsp) black pepper
3 mL (3/4 tsp) cinnamon
5 mL (1 tsp) allspice
375 mL (1 1/2 cups) boiling water
50 mL (1/4 cup) pine nuts fried in a bit of oil
sprigs of parsley or cilantro (fresh coriander) for garnish

Peel eggplants, cut into cubes, sprinkle with salt and set aside for at least one hour. Soak the rice in boiling water to cover for one hour or more. (All this could be done in the morning if your plan to cook the meal in the afternoon.)

Squeeze eggplant to remove excess water and deep fry in oil (in batches) until well browned. Remove with a slotted spoon and transfer to a heavy casserole pot. Pour out most of the oil, leaving 5-6 tbsp in the pot. Fry onions until golden, add meat and brown. Add to eggplant along with the spices and mix together well. Drain rice and spoon over meat mixture; spread out to cover. Pour boiling water over rice and bring to a boil. Cover, lower heat to very low and cook until all water is absorbed (about 30 minutes).

Remove lid, invert a large platter over the top of the pot and flip over pot and platter together so the meal settles on the platter. Serve garnished with fried pine nuts. Garnish platter with either parsley or cilantro (fresh coriander).

Some people omit the flipping over stage; when the meal is cooked and ready to serve they just mix it together, garnish it and serve.

Serve with a salad of your choice. It is also delightfully delicious with yogurt on the side. Squeeze lemon juice over individual servings if desired.

Makes 6 servings
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Stuffed Vine Leaves (Yalangi)

500g vine leaves fresh or (a packet of vine leaves kept in salted wter)
1 1/2 cup rice washed
1 cup parsley chopped
1/2 cup mint leaves chopped
4 small tomatoes chopped
4 spring onions chopped with their greens
1/2 cup olive oil
3/4 cup lemon juice
2 potatoes sliced
Salt & pepper

Dip the vine leaves in boiling water for 1 minute, remove and put aside. If using the ones from the packet remove and wash a few times to get rid of the salt. Combine the rice with the herbs, onions, tomatoes, lemon juice, oil, salt and pepper. Open the vine leaves on a board one at a time. Put 1 tsp of the mixture on each, fold in 2 sides then roll like a small cigar. Repeat till you finish all the leaves or the stuffing. Arrange the sliced potatoes in the bottom of a saucepan, then put all the stuffed vine leaves on top, cover with water. Use a plate to fit inside the saucepan as a lid, to stop the vine leaves from opening. Cook on slow heat for 1 hour or till the leaves are well cooked. Serve cold
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Lentil Soup (shorbit Adas)
Ease of preparation, basic mainstay ingredients, high nutritional value, all click together in this delightfully appealing soup. Try it, the chances are that you will really enjoy it!

Every ingredient is essential. Nothing is to be omitted!

175 mL (2/3 cup) red lentils

1 onion, diced
20 mL (4 tsp) flour
50 mL (1/4 cup) rice
25 mL (2 tbsp) vegetable oil
15 mL (1 tbsp) salt
sprinkling of black pepper
1/4 red sweet pepper, diced
1.25 L (5 cups) water
juice of half a lemon (approx.)
30 mL (2 tbsp) finely chopped parsley
10 mL (2 tsp) olive oil

Remove any stones or foreign matter from between the lentils. Place in a large cooking pot, wash and drain. Add onion to lentils, along with flour, rice, vegetable oil, salt, pepper and sweet pepper. Mix well. Add water, stir, place over high heat and bring to a boil, watching carefully that it does not overflow. Lower heat very low and simmer, covered, for 45 minutes.

Pour into a blender and blend until creamy or beat with an electric or hand beater for 2 minutes. Add lemon juice to taste, parsley and olive oil. That's it, no additional cooking! It should taste tangy.

Serve hot in winter--lukewarm in summer. As soup thickens when cooled down, you may thin it with a bit of water.

Makes 5-7 servings
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Baklawa
A universal dessert. Baklawa is known in many cultures including the Middle East, Greek, Eastern Europe, and even in Western Europe and the United States. Each culture has its unique mixture and ingredients combination. The one listed below is just one of the many possibilities. Honey is used here as a topping syrup, but you can use home-made syrup made from white cane sugar, or, you can serve it dry.

1 1/2 pounds chopped walnuts
1/2 cup sugar
1/2 teaspoon ground cardamom
1 pound melted sweet butter
2 pounds thin sheet Fillo, or shredded Fillo Dough
1 cup honey

To make the stuffing, combine and mix walnuts, sugar and cardamom. Set aside.

Brush a baking dish measuring about 9x13x2 inch with some of the melted butter.

Spread one Fillo sheet flat in the pan, brush with about 1 teaspoon butter. Stack about 15 Fillo sheets using this method.

Spread one half of the stuffing mixture on the Fillo sheets.

Spread and butter about five Fillo sheets on top of the first layer of stuffing.

Spread the remaining half of the stuffing on top.

Spread and butter about 15 Fillo sheets to make the top and final layer. Use more butter if you run out, or use less for each Fillo layer.

With a sharp knife, cut in diamond, or square shapes.

Pour remaining melted butter on top.

Bake in 350 degree oven for about 30 minutes, or until the surface turns light golden color.

Pour honey over Baklawa. When at room temperature, transfer individual pieces onto a serving dish.

Serve at room temperature or chilled.