SHRIMP AND CORN FALAFEL WITH CILANTRO TAHINI
Popular Arabic sandwich!. In fact it is popular wherever you travel in the Middle East. A street food as well as a popular dish prepared in most homes throughout the Middle East and Asia Minor.
Bulghour has one great advantage over other starches, as it does not have to be cooked. It can be reconstituted by soaking in hot or even cold water. It can be used as a stuffing for vegetables, fruits, poultry, and even a breast of lamb. Bulghour is the main ingredient of the Middle Eastern wheat salad, "Tabouleh". Imagine the advantage a food like this would have for the Mongol Hordes of Genghis Khan, who marched across Asia and the Middle East and having a product that would feed his armies without the need for cooking or the worry of spoilage. It is not only healthful, but a tasty food that marries well with the spices of the Middle East. Bulghour comes in four varieties. It can be used as a whole kernel after being cooked, but not yet cracked. Used as a barley, or whole wheat product that is already cooked but just needs reconstituting. For other recipes, it comes "cracked" into a fine, medium or coarse mill. Each has it's own use. Tabooleh, as for this recipe, works best with the coarse milled product. Medium will also be acceptable.
RECIPE PRINTED FROM: THEGUTSYGOURMET.NET©
INGREDIENTS: Serves 6
16 ounces Falafel mix
2 shellfish stock (or water if neither is avaiable)
4 cups fresh corn kernels
2 tablespoons butter
½ pound rock shrimp
1 bunch cilantro, chopped
1 jalapeno pepper, minced with the seeds and veins removed
1 red bell pepper, diced fine
2 limes, juiced
4 to 6 scallions, chopped fine
1 red onion, diced fine
Salt and pepper, to taste
1 package pita bread (pocket bread)
½ pound mixed salad greens
1 tomato diced
1. Combine falafel mix with the stock or water and let stand 10 minutes.
2. Saute the shucked corn kernels and red onions in the butter until soft and fragrant,... let cool. Do
not to overcook!
3. Add all ingredients to the falafel mixture and mix well. Shape the mixture into small balls 1½ inches
diameter, or shape into patties about 2 inches in diameter and ½ inch thick.
4. For best results, deep fry in 365º degree oil until golden brown.
CILANTRO TAHINI SAUCE:
½ bunch fresh cilantro, leaves only
1 cup Tahini
½ cup plain yogurt
½ cup crème fraiche
2 tablespoons olive oil
Salt and pepper, to taste
1. Clean, chop, and quickly blanch the cilantro in boiling water. Shock immediately in ice water. Drain
well. Put the tahini, and crème fraiche into a blender. With blade running, add cilantro. Blend until
smooth. Mix cilantro puree with the tahini sauce and olive oil. Season with salt and pepper.
1. Open pita pockets.
2. Stuff with falafel, salad greens, and garnish with diced tomato and red onion if desired. Dress with
cilantro tahini sauce.
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