Middle East Spread

Vegetarian:
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.Cook in a pressure cooker till the chickpeas are tender.Pound or blend the chickpeas to a puree.Soak the bread in water for a minute and squeeze out the water and add to the chickpeas together with the rest of the ingredients.Knead well for a few minutes.Let the mixture rest for 1-2 hours, and then roll between the palms into small rolls.Heat oil and deep-fry these a few at a time till golden brown.

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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(optional), 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 on a fork over the flame of a gas stove.When it is well cooked through and the skin is blackened,remove the black peel and 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.

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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 okra pods are of a small size,leave them as one piece otherwise make two pieces from one.Peel and slice the onion.Heat oil in a pan and 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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