| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Israeli |
|
1 |
Servings |
INGREDIENTS
| 8 |
oz |
Chick peas (not canned; please. See note at the end.) |
| 3 |
tb |
Wheatmeal or Cracked wheat or Burguhl. |
| 3 |
|
Cloves garlic; minced |
| 1 |
ts |
Cumin |
| 2 |
tb |
Fresh coriander; chopped as fine as possible. |
| 2 |
tb |
Flour |
| 1 |
ts |
Salt |
| 1/4 |
ts |
White pepper |
INSTRUCTIONS
Recently found on rec.food.recipes ...
From: thanisa@df.lth.se (Emma Fernlund) Organization: Lund Institute of
Technology, Sweden
Soak chick peas in water for 8 hours. Drain and grind. Soak Wheatmeal or
substitute in water for 2 hours. Drain and grind. Mix all ingredients
together. Form balls about 3/4 inch diameter. Deep fry until golden brown
(best fried in a net or a deep fryer). Serve in/with pita bread, Hummus,
Tahini sauce, tomatoes-cucumbers-parsley-lemon juice salad. Save me some.
Note: It is possible to use canned chick peas. However, it is not as good,
and you have to count more weight (because they are pre-cooked, and
absorbed water)
From: Hillel Sommer <SOMMER@YaleVM.YCC.Yale.Edu>
Posted to JEWISH-FOOD digest V97 #240 by jefffree@eskimo.com on Aug 28,
1997
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