قدسية حمص وفول Jerusalem Ful

قدسية حمص وفول Jerusalem Ful

Foul Mudammas is often served at breakfast but not any breakfast. Growing up it was a dish reserved for weekend brunch with the whole family. Arab weekend breakfasts are often elaborate, and a time to mingle around the table for hours. The whole family will feast and nibble on all sorts of little dishes that are scattered all over a long table. Many of the dishes come from the pantry. Like olives, pickles, zaatar, jams and halaweh (halvah). And at least one egg dish is served. Boiled eggs, fried eggs in olive oil, eggs and potatoes or herbs etc. Many fresh cut veggies like crisp cucumbers, radishes and tomatoes and herbs are served next side to bowls of hummus and ful. The ful and hummus were hardly ever made on weekends, they were often bought from your favorite local joint. My mom would send my brothers to get them from the neighborhood tiny stall that served endless bowls of the most delicious creamy ful and hummus and on the way back my brothers would pick warm pitas or Jerusalem kaek from the local bakery fresh enough for this feast. The ful was often cooked in big brass urns, or clay pots and cooked slow for hours making this an anticipated weekend brunch dish. When you buy ful its often plated in these rustic bowls

accompanied by a green sauce called dagga and shattah (chili paste). Piping hot pot of mint tea accompany every breakfast table, and always served In clear glass cups. Coffee is never served with food.

Today’s ful recipe is called “Udsieh”

The Udsieh is native to the city of Jerusalem where I grew up and went to school down by al Waad street.

There is a famous hummus nook called “Hummus Abu Shukri” he’s been around since my parents were school age students and probably even before their time.

Abu Shukri is an old city icon he’s been there since1948. The restaurant became famous for their creamy hummus. Everything there is served humbly, with so much heart and tradition. The place is small and often filled with locals and tourists alike. They also make this "Udsieh" literally translates into “Jerusalemite”

At Abu Shukri they add a scoop of their creamy hummus and a scoop of ful mixed together creating this delicious treat.

You can add chopped tomatoes, minced parsley and some jalapeños dagga on top. But you always eat this with warm pita bread and a cup of mint tea.

Although ful is enjoyed all over the Arab world but it has deep roots in Egypt. Ful is the Arabic word for fava beans. When you say ful mudammas then you are referring to the mashed dip that we are cooking below.

Sahtain,

mai

#aprilisforarabfood #ful #streetfood #arabstreetfood #فول #fulday

Udsieh Ful and Hummus

Ingredients

One 14 Oz can Ful with its liquid (cooked fava beans) or 1 cup of cooked small fava beans

Juice of one lemon (more if you like)

2 tbls Extra virgin olive oil

1-2 garlic cloves finely chopped

1/4 tsp cumin

Salt to taste

(any of the ingredients could be adjusted to your taste. If you like more garlic add more garlic etc.)

1 cup of prepared Hummus

Optional Garnishes:

1 tomato, finely chopped

Jalapeño ribs and seeds removed and finely chopped

Chopped mint and parsley

Directions

1. In a small pan, heat the ful including its liquid. Bring to a gentle boil

2. Lower the heat and simmer for 5 more minutes. We are just reheating the beans as they are already fully cooked.

3. Reserve a few beans to garnish on top. With a fork or a pestle smash the beans to the consistency you like. Some like them chunky some like them smooth

4. Add the garlic, lemon juice, cumin and salt

To make the Udsieh:

To one cup of prepared ful or (cooked fava beans) we need one cup of prepared hummus.

Mix the two together to the consisteny you like. Add a drizzle of olive oil on top and serve with pita bread and mint tea.

In Jerusalem they often serve ful and hummus with a dagga on top. Its a simple paste made from jalapenos, garlic and lemon juice.

A pestle to smash the fava beans

#Hummus #veganprotein #vegan #vegetarian #plantbasedprotein #ful #foul #favabeans #fulmudamas #palestiniandishes #palestinianbruch

Vegan Kibbeh Nayeh

The traditional recipe for Kibbeh Nayeh uses raw meat, usually with the freshest best lamb you can find mixed with bulgur and spices. Nayeh translates to raw in Arabic and is the steak tartare of Lebanon and Syria, where eating Kibbeh Nayeh is a revered ritual. So, Vegan Kibbeh Nayeh sounds like an oxymoron. But do you want the raw truth?! I neither eat raw meat or meat all together, so this is a vegan spin on the traditional raw meat “Kibbeh Nayeh." It has loads of flavors from fresh herbs to spices and uses red lentils as a base. Lentil based dishes are inexpensive, convienent, and are loaded with proteins, vitamins and minerals. My favorite thing is eating this with raw onions, maybe pickles and olives scooped with pita or tender lettuce leaves with a nice drizzle of olive oil. Serve this for lunch, light dinner, or as a great addition to your mezze table or as an appetizer.

Times like this call for food that nourishes the soul but are also both available and affordable. My grandmother always said if we have Adas (lentils) and olive oil at hand, we won't go hungry.

You can make this recipe a day or two in advance. Store in the fridge, and its good for several days.

• Total: 45 mins

• Prep time: 30 mins

• Cook time: 20 mins

• Yield: 5 to 10 servings

Ingredients:

• 2 cups red lentils, rinsed and drained

• 2 tsp ground cumin

• 2 tsp Aleppo pepper

• chilli flakes optional

• salt and pepper to taste

• 2 tbsp tomato paste

• 2 tbsp Harrisa or red pepper paste

• 1/3 cup extra virgin olive oil

• 1.5 cup fine bulgur (cracked wheat)

• Juice of 1 lemon

• 1 onion finely chopped

• 1 bunch spring onion, finely chopped

• 3 tbls of fresh mint leaves picked and finely chopped

• 1/2 cup parsley leaves stems picked and coarsely chopped

To serve

• lettuce leaves

• Shattah or red pepper relish

• chopped onions

• Pickles

• Fresh parsley and mint

• lemon wedges

• olives

Directions:

Give your lentils a good rinse

Then add the lentils to the water make sure the water covers the lentils by 2 inches. Bring to a boil, and reduce heat to simmer. Cook the lentils for 15-20 minutes until cooked through, the red would turn creamy and they absorb most of the cooking liquid.

Tip: there should be about 1/2 inch of water remaining on top of the lentils. If there is too much, drain some of the water.

Add the bulgur to the lentils, give it a stir to combine. Cover the pot and let the bulgur absorb all the excess cooking liquid about 30 minutes.

In the mean time sauté the onions in 2 tbls of olive oil, after 2 minutes add the seasoning and both the tomatoes and the harissa.

Add the onion mixture to the red lentils and bulgur stir to combine.

Let the mixture cool

When it's cool enough to handle, add on the remaining olive oil, lemon juice, green onions, and chopped mint and parsley until they are fully incorporated through the mixture. Season with salt to taste.

After the mixture has cooled enough to handle, shape into a an oval or whatever shape you like and smooth with the back of your spoon. Create a little border and add a nice drizzle of olive oil. Optional but i love the crunch add some toasted walnuts.

Another option or if you have leftovers. shape red lentils mixture into patties for a veggie burger alternative:

Use an ice cream scooper or a 1/2 measuring cup to make sure all are the same size.

You can wet your hands to help you shape the burgers.

pan fry in a bit of olive oil 2 minutes on each side until you create a nice sear and they are heated through.

Serve with tender lettuce leaves , stuffed in pita pocket or a burger bun, hot pepper paste, pickles, onions and extra herbs.

#vegetarian #vegan #fasting #kibbeh #kibbehnayeh #arabfood #redlentils #lentils #veganprotein #plantbasedprotein

Green Goddess Tabbouli Salad

Guess what's Green and loved all over!!!!!

Nothing screams spring (its not officially spring in Chicago but I want it to be) like a huge pile of green Tabbouli salad. Contrary to what we see at delis across the country (a heavy in bulgur salad) Tabbouli is actually a parsley loaded salad with fresh scallions, tomatoes, mint, and fine bulgur and I love a little cucumbers in there. The proportions of each ingredient vary from home to home, country to country, but the base of ingredients is essential and could be the cause of a controversial discussion lol trust me i have witnessed more than a few. I even believe their is Tabbouli police somewhere out there lol. People take so much pride on how fine they chop their ingredients, and how high they pile their Tabbouli. My brother in law Kamal makes the best Tabbouli in the whole world. For my baby sisters wedding shower he chopped over 45 bunches of parsley alone, in my book he earned the Tabbouli crown.

Salads in the Arab world are always on the table, served alongside meals, party of mezze spread or as a side dish. Except Tabbouli, the salad that could be served completely on its own with some crunchy tender lettuce leaves. Growing up Tabbouli was a crowd gatherer, you make Tabbouli when you want people to show up or never leave. It has the magical power of hosting a party all on its own. This green goddess salad has the freshest of flavors from the herbs and the lemony olive oil dressing. Chicago greenest weekend (Saint Patrick's Day) is cancelled due to the current pandemic. So I am making this green salad and praying for people all over the world to stay healthy and safe.

#donthateonmytabbouli lol #tabbouli #tabbouli #تبولة

Ingredients

Dressing:

• 1/3 cup extra virgin olive oil

• Juice of two lemons about 1/4 a cup

• 1 tsp dried mint (optional)

• Salt to taste

Salad ingredients:

• 1/4 cup fine bulgur wheat (sometimes called #1 )

• 2 bunches Italian parsley washed thoroughly dried

• 2 firm tomatoes seeds removed

• 2-3 stalks of scallions

• 1/4 cup fresh mint leaves optional

• 1/2 an English cucumber finely minced or two small Persian cucumbers

Directions:

• In a small jar combine olive oil and lemon juice, salt and dried mint and shake well until it’s all incorporated.

• Wash your bulgur, then let it sit covered in cold water until it is soft and hydrated, about 15-30 minutes. Strain your bulgur and make sure you squeeze out any excess water. make sure your water is cold otherwise hot water will cook your bulgur and makes t mushy not what we are looking for.

• Parsley prep: *see note Wash and dry the parsley and mint thoroughly . Remove the stems, and finely chop the herbs with a sharp knife a dull knife will bruise your herbs and will make the salad soggy.

• Cut the cucumber in half. Slice it lengthwise into thirds, then finely chop as small as possible

• Finely chop the onions (both green and white part).

• Finely chop the tomatoes and add them to the cucumber, onions, parsley, and mint.

• Add all the veggies and herbs to a large mixing bowl. Add the bulgur then add the dressing and toss to combine.

• Serve yourTabbouli immediately after you add the dressing (otherwise it gets soggy)

• Serve your Tabbouli with hearts of tender romaine lettuce. The small leaves of lettuce are usually used to scoop theTabbouli .

Recipe Notes

You can assemble all your veggies a few hours in advance and leave in a bowl in the fridge separately without the dressing.

Parsley Tips:

Since Tabbouli is mainly parsley its important to follow these tips to ensure you have a perfect salad everytime.

1. Wash your parsley in a tub of cold water a few times to get rid of any dirt. Then shake it off gently to get rid of the water. lay your parlsey on a clean kitchen towel to help dry it. A salad spinner works great here too.

2. The parsley must be completely dry before chopping it otherwise it will get bruised making your salad a soggy mess. So we highly recommend washing and drying the parsley a day or two days in advance and leave it in the fridge wrapped In paper towels to absorb any moisture.

3. Finely chop the herbs with a sharp knife a dull knife will bruise your herbs and will make the salad soggy.

#healthboost #health #antioxidents #greensalad #tabbouli #tabouleh #tabouli #arabsalads #parsley #herbssalad