All-purpose flour, plus additional flour for coating patties
Oil for frying
Pitas, tops cut off
Tomato & onion salad
1
ds
Harissa, see below, optional
1/2
lb
Red chilis, stemmed, seeded & chopped
6
Garlic cloves, peeled
1
ts
Caraway seeds
1
ts
Salt
1 1/2
ts
Pepper
1 1/2
ts
Cumin
1
ts
Coriander
Olive oil
INSTRUCTIONS
HARISSA
Place cooked chick peas in a blender. Add onion, parsley, garlic, stock,
soda, spices, salt & pepper. Process until smooth. Place in a glass bowl &
refrigerate until firm, 20 to 30 minutes. Shape into 12 patties. Dust
lightly with flour & fry in hot oil, turning frequently until browned &
crisp. Drain on paper towels. Put a pattie in a pita pocket, top with salad
& a little harissa if desired. HARISSA: Place peppers & garlic in a
processor & process until coarsely ground. Add remaining ingredients except
the olive oil & process until smooth. To store, place in a small jar, top
with a thinlayer of olive oil & refrigerate till ready to use. Makes 1 cup.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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