↓Deutsch
I may be an old sack, but every now and then it still flashes between my synapses. There was something with falafel, tahini, hummus and everything was stuck in the back of my mind like an unwashed toilet. An Arabic wrap that combines everything was the brilliant idea. The flatbread is topped with a salad of lettuce, cucumber and tomato, and the falafel are on top. The sauce forms hummus and is rounded off with spring onions. 2 wraps...
↓Deutsch
For the hummus, how can it be otherwise with such famous dishes, there are several origins of the name. In Wikipedia there is a stringent reference to an old name for the chickpea. Is possible. It is also possible that the name comes from the city of Homs in Syria, which may have derived its name from the chickpea because it was grown there. There is the fog of war but also the fog of history.
PS: Wikipedia hasn't leased the wisdom...
↓Deutsch
Falafel are patties made from chopped chickpeas or thick fave beans. Both plants were native to the old world, i.e. pre-Columbian. The chickpea is widespread in the Levant, i.e. Syria, Lebanon and Palestine/Israel, while in Egypt the field or broad bean is used. Chickpeas are thrown after you in a German supermarket, you can look for a long time for the big bean (unfortunately it's so tedious to remove the thick skin).
In any case,...
↓Deutsch
This is the bread that is served with almost every hearty meal in Arabia. This serves as a spoon for many dishes with sauce, as people in Arabia still traditionally eat with the right hand. The left hand is considered impure.
If this is done correctly, the bread will puff up like a balloon when it is baked in a very hot oven or, as here, in a pan, which later collapses again when the bread cools. In Egypt it is called Aish baladi,...
↓Deutsch
As far as I know, tomatoes are the first stuffed vegetables to appear in Germany. Tomatoes were grown both commercially and in the home garden. If you were lucky, there were also particularly large specimens like the beef tomato, which are good for stuffing. As with the stuffed peppers, you can mix a normal meatball mixture with soaked rolls or, instead of rolls, pre-cooked rice with the minced meat.
Cooking is a bit difficult, as...
↓Deutsch
Stuffed squids belong on the menu around the Mediterranean. Usually minced meat is seasoned very heavily with garlic and herbs. On the European side there are oregano, thyme and/or rosemary, on the southern side cumin is a must.
In addition to the minced meat stuffing, I have developed two other stuffings, one with chopped prawns and the other based on a bread dumpling dough with Mediterranean herbs. 2 servings Ingredients:
4...
↓Deutsch
I originally classified the dish in North Africa because the salad is also made with couscous. Hence this combination with the Merguez, which definitely comes from the Maghreb. No matter, the combination tastes good to us, so we don't care where the components come from.
In reality, the tabbouleh belongs to Syria and Lebanon and is a wonderful refreshment, especially in high temperatures. Usually there is a lot more parsley in the...
↓Deutsch
Shakshuka comes from the North African area and was probably brought to Israel by Maghrebi Jews, where it is considered as a kind of national dish.
The basis is a tomato sauce made from tomato paste and whole tomatoes. Dumps are pressed into it, into which cautious eggs are poured, which are cooked into fried eggs in it. There are countless variants, which is now considered, are peppers in the sauce.
In Israel, this is mainly eaten...