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Falafel with taboo salad

Falafel with taboo salad


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Put the chickpeas to soak overnight.

Finely chop the red onion, coriander and parsley, put them together with the drained chickpeas in the bowl of the robot, add the baking soda, salt, pepper and cumin and mix until you get a fine composition.

Although many of the falafel recipes have flour as an ingredient, I chose not to use it to make it easier to digest.

Pour the composition into a bowl, moisten your hands and begin to form balls slightly larger than a walnut.

Put sesame seeds in a tray and roll the balls through sesame.

Fry the falafel in hot oil, turn it carefully on all sides, so that the composition does not fall apart and at the same time brown it nicely.

Remove the falafel on a paper towel to absorb excess oil.

Falafel is always served with salads, so I prepared a tabbouleh, my favorite, a salad with lots of parsley, full of Vitamin C.

Finely chop the green parsley, cut the tomatoes into cubes as small as you want, simply season with salt and sprinkle with a little olive oil and lemon juice. Sprinkle a few more chili flakes on top and ready and salad.

Serve the falafel with salad and yogurt with a little mint in it, or with tahini sauce.




Piccolo Mondo, Lebanese with Italian name

It is clear that I would only visit Lebanon virtually, but to taste their dishes, I do it from time to time.

After each show, our group goes somewhere. Usually the place is chosen according to. distance and upset stomach: D. Now I was at the Palace Hall, in the heart of the city.

On a Friday in May, after the show, at 8 pm, their choice was Clucer 19, at Little World. It was the third time they chose that restaurant, I would have gone to a Romanian one, I love our dishes. But, there were 18 people out of 22 who wanted a glass of words and I couldn't find a place elsewhere. It was still Friday night and no one thought to book anything in advance :(.

A friend called the bar and received confirmation immediately. We get there in a few minutes, we had a meal ready upstairs.

The restaurant has a beautiful terrace, beautifully decorated, there are flowers and lights, they also have heaters for the cool weather, I knew from November and December when I took advantage of their warmth in the minutes spent smoking.

On the ground floor is the reception on the left, on the right are a few armchairs and a table with embers and ash for hookah. Stairs on the left next to the small reception, living room with booths on the right, many decorations, cheerful chandeliers and fountains, tastefully arranged tables, I really liked the atmosphere.

The toilets are in the basement. The building has a modern elevator, the doors are covered with mirrors.

Upstairs there is a lounge with a few booths and a main hall, as well as a covered terrace where you can smoke. It was full, the restaurant was empty, that's why I didn't take pictures on the upstairs terrace. Among the guests was a well-known football player.

Above this floor is the hotel of the same name, I did not dare to go up, maybe next time.

The restaurant staff is friendly, each of them dressed in a Lebanese gray suit.

At the reception I met and talked to some Lebanese, also dressed in gray. I took pictures every time, at first they looked at me a little weird, then I think they recognized me and just smiled :)).

In November and December they had waxed menus, with invisible writing, meaning erased, we could hardly decipher the prices. The menus are three in number, now they were remade, one is for drinks and two for food: one with pictures and another without pictures but with details about the content of each dish, about weight and prices.

The tables and chairs are comfortable, wooden, comfortable. The chairs are upholstered in materials of different colors, there are also beautiful leather sofas. The tables are covered with quality white "faces", over them a "scarf" colors their middle.

Warm shades, pale lights, hidden lights, plants, painted windows and galleries, identical curtains as "scarves", walls lined with paper, mirrors and many decorative objects, pillows thrown on sofas, the atmosphere is pleasant.

The floor is made of sandstone, and in some places, in a few compartments, I found something, a kind of colored linoleum.

Each time the order was taken as soon as we put the closed menus on the table, the service was always fast. I immediately received the drinks, also expensive, as well as the dishes: p.

We usually order differently so we can taste more of the dishes. I can't say I'm a fan, but I find enough dishes that I can tolerate, as I say. This time it was a thin order, only 180 lei, I refrained a bit.

Campari Orange, two bottles of pepsi bottles more expensive than my drink, Castaleta, ie some lamb chops with a pile of rice next to them, Ali Nazek (pieces of mutton on a bed of eggplant and yogurt, sprinkled with tomato juice), Falafel, and. my favorite Tabouleh which means parsley salad. They did not miss their sticks, they were also delicious.

Come on, we didn't break into figures, the child who ordered the most expensive beef and the champagne of I don't know which =)) was missing, because I don't like it and I don't know how.

Another time I had a good brandy or whiskey, a glass of red wine, now I was really good: D.

Let me describe a little the space for the toilets, located in the basement.

In front of the doors, in the dim light of a mosaic chandelier, I found a lady in her second youth, a lady reading a book. I didn't see what he was reading, I'm too blind and I can't see without glasses and the light was too blind for me. I was impressed by that woman, I "scolded" her a little because she hurt her eyes, and she very calmly told me that she has nothing to do, she can't help herself. He was sitting in a wooden chair, he got up the moment we went down the stairs to the toilet. He opens the door for me, I knew what I would see: a square place with a fountain with faucets and decorative, artificial plants, with a large mirror and two other small frames framed in wood and lacy metal, bright spots on the ceiling, wallpaper with geometric motifs as in the restaurant, mosaic sconces, liquid soap and paper towels. Everything smells of room perfume, it is very clean. Like in a restaurant, by the way.

Everyone was satisfied, super happy with the chosen dishes, the prices.

Someone in the group, a man, said that he tried all the Lebanese restaurants in the capital and this is the best, he is a loyal customer. I cannot say this, I would not even "try" all Lebanese pubs.

I saw Lebanese families leaving with packaged food after pampering themselves with restaurant food. I think they were Lebanese, their women were "pitted" under their black clothes :(.

If I recommend? Of course, at least once in our lives we have to try something new, from the kitchen of other peoples.

What if it's expensive? It depends on how you look at it. I can't say that it's the most expensive place I've eaten, but I can say that it's one of the places that exudes heat and is one of good taste.

I adapt easily, I also like the haleala from the bag, to the green grass, but also to go out in special places. What do I prefer? The first option, of course, is more. rural and people are more natural.

I spent a wonderful evening with friends, after a play with a black humor I listened to oriental music and I enjoyed a Tabouleh.


Brunch at Radisson a real 5 star experience!

The brunch organized every Sunday by the Radisson Blu hotel in Bucharest is a real delight for the senses. Open to the public since last fall, The House of Brunch, as is its official title, is offered by restaurants Ginger Sushi Bar & Lounge, Prime Steaks & Seafood, SHARK and Caffe Citta, under his careful organization Nicolai Schleifer, Executive Chef of the Radisson Blu Hotel in Bucharest, and it is a delightful culinary experience, but also a wonderful attraction for a Sunday.

The high standard of the 5 stars is reached both by the special dishes that the team led by Chef Nicolai prepares, by the attentive service, the warm and excellently thoughtful ambiance of the space (Dacia Felix restaurant), as well as by the live music, which maintains the sound ambience of the whole event. For children, the organizers have prepared a "Children's Corner", with lots of surprises!

In addition to the dishes permanently present at each of the Brunch offered by Radisson Blu, every Sunday the team of chefs proposes a series of dishes from national cuisines, as it happened this time, when we could enjoy the specific dishes mexicane (Quesadilla, Burritos, Chilli with meat etc.).

The Sunday Brunch menu at Radisson Blu in Bucharest includes:

  • Cold buffet: beef tartare, Belgian pate, foie gras terrine, vegetable appetizers, fummus, falafel, tabouleh, babaganoush, Parma ham with arugula salad, bar with fresh salads.
  • Hot buffet: beef burger, carving station, pasta station, fish in salt crust, lobster station, vegetables with curry, lamb with curry, duck pancakes station, grilled vegetables, potato wedges, basmatic rice.
  • Seafood and fish buffet: shrimp marinated with chili and coriander, shrimp marinated with curry, squid salad with hot peppers, mussel salad, fresh oysters in wine and lemon vinegar, smoked salmon with sweet mustard sauce, hot salmon with horseradish sauce.
  • Asian delicacies: sushi, sashimi and selections of Asian salads.
  • Desserts: cake selection, ice cream station, Suzette crepes, Belgian waffles.

All these culinary delights were accompanied by a series of drinks, such as: Italian Villa Sandi prosecco, red and white wine from the Cameleon Lacerta range, Ursus draft beer, Valdo sparkling wine, Prahova Valley wine (Sauvignon Blanc and Cabernet Sauvignon). (Daniel Catoi - February 2018)


Falafel

1 / 2kg.humus, 250gr.batate (sweet potatoes) 250gr. onion, 30gr. fresh hot peppers (cilia) without seeds, 5 cloves garlic, 1 tablespoon baking soda, 1 teaspoon salt, 1/2 teaspoon cinnamon, 3/4 teaspoon coriander (seeds), 1 1/2 teaspoons cumin (black pepper), black pepper, oil canola for frying

soak the humus grains for at least 8 hours, then wash and strain. Add the potatoes, onion, garlic and pepper and grind on a meat grinder or food processor that works with pulses. It is preferable not to grind too much. fin. cover and let it cool a bit. one hour before frying, add the baking soda and spices and mix well. make small spheres with wet hands and fry in deep and hot oil until they get color on all sides.

# 2 Mari-Ana

Judy, by "quothumus" you didn't mean "quotnaut", chickpeas?

I like falafel. I also do it sometimes, but in a more dietary version, that is, I bake them in the oven
I use canned chickpeas (I know it's unorthodox, but that's when you do things more spontaneously), I add green parsley but I don't put potatoes (I'll try with potatoes next time) We eat them in pita greased with sesame paste ( tahini), lettuce, tomato slices, etc.

# 3 judy

I'm very ashamed, but I'm not sure. in the English dictionary write & quotchickpea & quot
indeed it is eaten in pita with tahini cabbage salad, tomatoes, onions, small hot peppers, ect.
I regret that I do not have neighbors around me who speak Romanian, but I promise that I will be interested in what it is called in Romanian.

# 4 BD

Yes, chick pea is chickpeas (Cicer arietinum, so there is no confusion

I don't know anyone who would have managed to make falafel without that mythical press (or other similar improvisation) that frying is done.

# 5 Mari-Ana

I'm very ashamed, but I'm not sure. in the English dictionary write & quotchickpea & quot
indeed it is eaten in pita with tahini cabbage salad, tomatoes, onions, small hot peppers, ect.
I regret that I do not have neighbors around me who speak Romanian, but I promise that I will be interested in what it is called in Romanian.

Rest assured, this is not a shame.
BD you mean something utensil when you let it fry in the pan?
I add water and a little tahini to bind, until I can shape the donuts. I don't think Judy's recipe is necessary if she puts boiled potatoes.

On the street where I worked before, there was an Arab restaurant on the corner (he was the guy from Beirut) and among other goodies he made a very good salad, my taste buds smelled of coriander, cumin and it was acrutza well, I tried it at home but it wasn't like that.
Judy, do you have any salad dressing recipes?

# 6 BD

There are some presses in the shops with shaworma and falafel and I think there are also ones to buy, which put a lot of pressure on the composition.

Some let these meatballs fall directly into the oil, others made the meatballs separately.

# 7 judy

the sweet potatoes should not be boiled, cut into cubes and grind together with the chickpeas.

from the same restaurant: cabbage salad with ginger and ground coriander seeds.


What Iftar means

The Iftar Mass takes place after sunset, every day during the great harsh fast of the Holy Month of Ramadan, a period of abstinence of 30 days, in which practitioners of the Islamic religion do not feed or hydrate from sunrise to sunset. .

Islamic teachings require that, from the beginning of Lent, for 30 days, Muslim believers go through a deep spiritual cycle, distinct from the daily norms of the year.

The four weeks are spent in silence and prayer, for bodily and spiritual revival. According to religious tradition and precepts, fasting and the five daily prayers at home or at the mosque are followed during the nocturnal dinner period, called Iftar, which Muslims share with friends, relatives, acquaintances or pilgrims, at home, in the yard, at a picnic or in public squares, where Iftar meals turn into real urban holidays.


Do not be afraid to use as much parsley as possible. I know that most people are used to using it as a decoration on a plate or just to season a dish, but this time parsley is the star ingredient and rightly so. Besides the fact that it tastes good, it is full of antioxidants, vitamin C, vitamin K, vitamin A, folate and iron. Therefore, especially if your little one has iron deficiencies, it is welcome in his diet.

As with all simple dishes, it is crucial to use the best ingredients. That means good quality olive oil and fresh parsley. But perhaps the most important thing is to use ripe tomatoes in season. If you can't, put cherry tomatoes in their place. They are much more fragrant and sweet, regardless of the time of year.

Because sometimes the texture of the salad is difficult to manage, I prefer to use couscous instead of bulgur, which is usually soaked in cold water and not cooked. The former is softer and fluffier than the latter.

If you want to prepare this tabouleh recipe yourself, you can find below the list of ingredients and the steps you need to follow.


Do not be afraid to use as much parsley as possible. I know that most people are used to using it as a decoration on a plate or just to season a dish, but this time parsley is the star ingredient and rightly so. Besides the fact that it tastes good, it is full of antioxidants, vitamin C, vitamin K, vitamin A, folate and iron. Therefore, especially if your little one has iron deficiencies, it is welcome in his diet.

As with all simple dishes, it is crucial to use the best ingredients. That means good quality olive oil and fresh parsley. But perhaps the most important thing is to use ripe tomatoes in season. If you can't, put cherry tomatoes in their place. They are much more fragrant and sweet, regardless of the time of year.

Because sometimes the texture of the salad is difficult to manage, I prefer to use couscous instead of bulgur, which is usually soaked in cold water and not cooked. The former is softer and fluffier than the latter.

If you want to prepare this tabouleh recipe yourself, you can find below the list of ingredients and the steps you need to follow.


Saturday, January 2, 2016

Hitler's First War

Thomas Weber, Hitler's First War, Oxford University Press

There have certainly been a lot of books written about Hitler, and it's hard to find anything really new on the subject. However, this book is an exception.

The book seeks to answer the question of how Hitler's personal experience in World War I could explain what became Hitler, Germany's bloodthirsty dictator.

Although the topic was partially addressed before, no one did a complex and complete study. Thomas Weber confesses that during his documentary work, especially on the documents regarding the military unit in which Hitler was active, he was surprised to find that he researched documents that no one had obviously researched, some being kept in even unclassified archives ( kept physically without the archivists having come to draw up content description sheets, to have established archiving indexes, etc.)

Returning to the question that makes the center of the study, of course, the answer is a nuanced one. World War I, as a common human experience, with its atrocities and sufferings does not explain much of Hitler's later evolution. Rather, Hitler's individual, particular experience of war may give some answers, but no absolute determinisms can be established.

Hitler's experience in the First World War is a particular one. Hitler was a "courier" in command of the regiment. Although not entirely risk-free, it was a "behind the front" activity. Beyond the lower risk (of all the couriers who were his colleagues, only one died during the war, an exceptional survival rate compared to the "band"), he also enjoys the advantage of a comfortable life: bedrooms in requisitioned houses behind the front (ordinary soldiers were in the trenches, often flooded), food provided regularly (the normal soldier often ran out of food on the front line). Hitler felt very little on his own skin the horrors of war.

Living near the corps of officers at the command of the regiment certainly "caught" its values: conservatism, discipline, and a certain contempt for "civilians" who do not rise to the level and ideals of the officer. However, this does not explain much either. For example, anti-Semitism was not present in the ranks of the officer corps, and even, little known, the Iron Cross decoration, received by Hitler towards the end of the war, was given to Hitler on the basis of a report by a Jewish officer.

Hitler's political attitudes crystallized not during the war, but more so in the turbulent post-war era. After Hitler flirts with the Bavarian Soviet Republic (yes, he was a sympathizer of the communists in Munich), he is used by an army intelligence service for anti-communist propaganda work (possibly also as a denunciation of former colleagues in the ephemeral attempt to establish a Soviet state in Munich). In this activity Hitler catches the taste of right-wing politics and makes contact with a modest party he oversaw, the National Socialist Workers' Party (Nazi). The rest is history.

It is true that after 1924 Nazi propaganda fabricated a myth of the First World War fighter around Hitler, but this is propaganda and has little to do with the facts. Thomas Weber also studies how this image was created around Hitler.


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