Lebanese Avocado Appetizer (Abakado ma'Taheena) - Arabic cooking classes available in Dubai

A type of Diabetic friendly Lebanese Guacamole. Rich in potassium and unsaturated fat, it is very well on crisp pita bread slices.

Ingredients
    4 tablespoons lemon juice - about 1/2 a large lemon
    3 tablespoons sesame tahini - to taste
    1 1/2 cups avocado - about 4 small ones
    1/4 cup parsley or cilantro - finely chopped
    1 tablespoon olive oil
    1 clove garlic - crushed
    1/4 teaspoon salt
    1/4 teaspoon pepper
    1 pinch cayenne - to taste
    1/2 teaspoon paprika

Preparation

Place lemon juice and tahini in a blender or food processor and blend for a moment. Pit and peel avocados and cut into pieces. Add remaining ingredients except paprika into the tahini/lemon mixture and blend to a smooth paste.

Place on a flat serving platter; sprinkle with paprika and serve as is or chilled. Serve with toasted pita or arrancas (a crispy Arabic bread).

Note: tahini gives a strong flavor to this dish. Reduce quantity of tahini or increase avocados to taste.
Source:bigoven.com

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Felafel or Fala-Fil- Dubai Recipes - Arabic Recipes

Felafel  - a very popular snack - serves in general mashed chick peas and sesame seeds rolled into balls and deep fried.

Contents (Ingredients):

• 8 oz (225g) chick peas.
• 1 onion, very finely chopped.
• 1 garlic clove, crushed.
• 1 slice of white bread, soaked in a little water.
• 1/4 teaspoon cayenne.
• 1 teaspoon coriander, ground.
• 1 teaspoon cumin, ground.
• 2 tbsp parsley, finely chopped.
• Salt to taste.
• Oil for frying.

Preparation:  Soak the chick peas overnight. Cover with plenty of fresh water and cook for at least 1 hour until tender. Pound or blend the chick peas to a purée. Squeeze out the bread and add to the chick peas together with the rest of the ingredients. Knead well for some minutes.

Let the mixture rest for half an hour and then roll between the palms into compact 1” balls (wetted hands make this easier). Heat oil (no less than 1 inch deep) in a pan to around 180°C (360° F), and fry the balls, a few at a time, until agreeably brown all over around 3 minutes. Drain and serve hot with lemon wedges.

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