I love international cuisine. I really do. And lately all I’ve been doing is craving Lebanese cuisine. But not just the normal stuff you would find in a restaurant, no. What I have been craving is the vast amounts of food my sisters mother-in-law makes. My sister married a Lebanese man, so if we ever visit his mom, we get to enjoy true authentic Lebanese food. And enough to last just about a week if you eat in moderation.
Although I do not have the right touch to make all the food that she tends to make, and nor do I have enough bowls to house all these dishes, I just made enough for mom and I.
Yes, my mom has come from South Africa to visit! She is staying by my place for about ten days before she flies off to Canada to see my sister and then probably to enjoy real Lebanese cuisine! – Lucky her!
I ended up making a simple dish of Falafels in a Pita with Tabbouleh and a Tahini Sauce drizzled over top.
See, not that much. But it was very delicious!
Now, you can always make the falafels from scratch, but I am a lazy person and just bought them from the “vegetarian section” of my grocery store. I got the recipe from here, but of course tweaked it some.
- 1 cup vegetable stock
- ½ cup quinoa
- Tablespoons freshly squeezed lemon juice, plus more for seasoning
- 2 Tablespoons cup extra-virgin olive oil
- 1 bunch flat-leaf parsley leaves, finely chopped
- 1 bunch coriander, finely chopped
- ¼ English cucumber, finely chopped
- 1 Tablespoon finely chopped mint leaves
- ½ cup finely chopped cherry tomatoes
- ¼ cup finely chopped red bell pepper
- Kosher salt and freshly ground black pepper
- Tahini Sauce
- ¾ cup plain Greek yogurt
- ¼ cup tahini paste
- 1 Tablespoon cilantro, chopped
- 1-2 garlic cloves, crushed/chopped
- 1 tsp kosher salt cracked pepper
- ¼ cup lemon juice
In a medium saucepan, add quinoa and vegetable broth and bring to a boil then allow to simmer for 15-20 minutes (or until water is absorbed in quinoa)
Allow to cool and begin mixing chopped herbs with tomatoes and pepper in a bowl. Mix with lemon juice, olive oil, and salt and pepper.
Add somewhat cooled quinoa to the herb mixture and set aside.
In a bowl (or food processor) mix tahini, greek yoghurt, and lemon juice together. Chop cilantro and garlic and add to yoghurt mixture and allow flavours to blend with liquid. Add salt and pepper to taste and place bowl in fridge until ready to use.
Pop pitas in toaster and fry falafels in frying pan until cooked and begin to form pitas when ready.
With mom being here, we have gone shopping as a group (with my sister as well), we have already gone out for dinner with a friend of the family, and we have taken a nice stroll in a park in the city.
While in the park we even found a neat part with huts and tepees! So of course mom had to take photos of me “living” in these such houses.
If you all make this, I hope you truly enjoy it!
As they say in Lebanon: Bil hana
Or in English, enjoy your meal!