Culinary Chronicles
By Yasmin Rahul Bakshi
The savour for Middle Eastern cuisine goes back to the memory lane of our days in the United Nations – stationed at a plateau called Asmara where the diverse cultural company of the colleagues provided a wide exposure to various methods of cooking from the basic ingredients.
Some cuisines captured a lifelong place in the heart. Lebanese was one of them!
Kebabs were quite distinct from our Indian ones and so were the Falafel from the modest Tikkis. Roti was replaced by Khubz and Pita while Chich Taouk overpowered the Tandoori Chicken. Hummus and Baba Ganoush were elementary with all meals. Chawarma, Baklava, Kibbeh, Fattoush and the list is just endless of the food that can tickle the taste buds and salivate anyone.
An Arabian lunch house tucked in the nook of the downtown there was the family favourite. At any hour while driving through that range this humble joint drew us in.
The legatee of the place himself served the meals with great warmth. Magnanimously he offered complementary portions of his vivid preparations.
The emotions of affection in the food enhanced the flavours. Graciously the old man shared the recipes by letting me into his kitchen which helped me go deep into the authentic flavours of that region.
Each time I put my hands into crafting a Lebanese meal, my heart fills with gratitude for Abbas of Al Khaima who trained me in this way of food.
(In picture – Pickles, whipped feta, hummus, falafel, grilled eggplants, khubz and a bunch of freshly plucked grapes.)
FALAFEL
Ingredients:
Chickpeas – 250 gms
Fresh parsley – 1/4 cup (chopped)
Coriander leaves – 1/4 cup (chopped)
Garlic cloves – 1 Tbsp (crushed)
Onions – 1/2 cup (chopped)
Green chili – 1/2 tsp (chopped)
Cinnamon powder – 1/8 tsp
Cumin powder – 1/4 tsp
Salt – according to taste
Paprika powder – 1/2 tsp
Refined flour – 2 Tbsp
Coriander powder – 1/2 tsp
Baking powder – 1 tsp
Soda bicarbonate – 1/8 tsp
Oil – for frying
Steps:
- Soak the beans in water for 12 hours, drain off the water.
- Mix all ingredients except the dry ones (salt, cumin, cinnamon, paprika, black pepper, soda bicarbonate and baking powder).
- Grind in a food processor.
- Add in rest of the dry ingredients and mix well.
- Leave aside for 30 minutes then knead.
- Divide the mixture into small size balls and flatten them gently.
- Heat oil in a frying pan and fry the flat balls until golden brown.
- Serve Falafel hot with hummus or a mint dip.
(Yasmin Rahul Bakshi is a food historian and an accomplished Chef. She is a widely travelled Army wife from the Mussoorie hills with exposure to international cuisines & preserving recipes with the medium of food photography and digital content creation in the form of stories to reach the readers.)
