Middle East Spread

1.Falafel:

Ingredients:
250g chickpeas
5-6 bread pieces
1 tsp cumin powder
1 tsp lemon juice
Oil for frying
Salt to taste.

Method:
Soak the chickpeas overnight and pressure cook till tender. Blend the chickpeas to a puree. Soak the bread in water for a minute and squeeze out the water. Mash with the chickpeas and the rest of the ingredients. Knead for a few minutes. Let the mixture rest for 1-2 hours. Make small rolls with your palm. Heat oil and deep-fry till golden brown.

2.Eggplant Spread(Baba Ghannouj):

Ingredients:
1 large round eggplant(aubergine)
2-3 cloves of garlic
1 tbsp lemon juice
Olive oil
1 tsp red chilli powder
Salt to taste.
For Garnishing:
Parsley(chopped) & Slices of red bell pepper.

Method:
Peel and grind the garlic to a paste. Cook the eggplant in an oven or over the flame of a gas stove. When it's cooked and the skin is blackened, remove the black peel. Mash the eggplant. Mix in the garlic paste and the lemon juice. Serve in a bowl with little olive oil on top and garnished with chopped parsley and red pepper slices.

3.Okra With Tomatoes:

Ingredients:
250g okra
2-3 tomatoes
1 tsp black pepper
1 tbsp lemon juice
3-4 tbsp oil
1 large onion
Salt to taste.

Method:
Trim the okra cutting both the ends. If the pods small in size, leave them as one piece otherwise cut into two pieces. Peel and slice the onion. Heat oil in a pan. Fry the onion till golden brown. Add the okra and fry for another 2-3 minutes. Reduce the flame and add chopped tomatoes and 1 cup water and season with salt and pepper. Continue to cook covering with a lid for another 5 minutes until the okra is tender. Mix in the lemon juice and serve hot with steamed rice.

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