Cómo armar un buen 🥙 3a y última parte (+🎁)
Herencia otomana en la cocina de México.
So, once you have everything ready to assemble your falafel —either, prepared with your own hands (with the recipes linked to the list below) or bought in your trusted productos árabes traiteur— here are my indications and tips, in broad terms and based on many different sources (mostly cited in each of the sub-recipes), to make it. I also include a recipe *available for free subscriptions* which is an addition of mine, as it is not strictly traditional —though not completely out of place either, being a common meze: cacık, also known as “tzatziki” in Greece, as “raita” in India (well, cucumber raita, since there the ingredient choices are quite a bit wider) and as tarator in the Balkans (ironically the name of another very different sauce I include here), though each place with its due variations, of course).
Now, like a blank canvas, arrange any combination of the following ingredients on a....
Pita bread (or any other flatbread).
PITA
Watch now (2 min) | Click for indications in English. / Haz click para ir las indicaciones en español.
Croquetas de falafel.
FALAFEL 🧆
Watch now (55 sec) | Read in English. El falafel es una de esas recetas que es muy posible que no les salga la primera. Así que no se desanimen, es normal, sigan intentando. Hay varios detallitos que tienen que salir perfectos y esto sólo se logra a través de la repetición. Como dije, el falafel no involucra herramientas sofisticadas para su producción, pero el proceso sí que lo es y hay que tenerle paciencia.
More on Ottoman-Mexican cuisine, decolonization, pita bread and one last recipe for hummus (my new favorite)
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Leer en español. After a short segment devoted entirely to hummus, here's the continuation to the essay of the previous post, plus two recipes: a last one to prepare this loving and pacifist chickpea puree —the most beautiful and delicious one I tried so far (I found it a
Jocoque or yogurt *Take the same recommendations I give you in the cacık recipe. Now, my recommendation is that if you use jocoque or yogurt, do not use the cacık and vice versa, because the bread can get too soggy.
Cucumber and tomato slices *Use the variety you like best, or what you have on hand.
Pickles *You can use your favorite kind. I used what in México we call “chiles largos” which are mostly for bacalao, the typical Christmas plate.
Red onion *you can use the sumac onions that I used (and ended up mixing with the tomato and cucumber, to give them a little flavor) pickled onions, or just in wedges.
Cómo armar un buen envuelto de falafel 2a parte, dos videorecetas: salsa tarator y cebollas sumac
Read in English. El ajonjolí es un ingrediente fundamental en un falafel, casi tanto como el garbanzo, o las habas (que, solitas o en combinación con los garbanzos, se usan en muchas recetas, especialmente en Egipto, otro posible lugar de origen de este plato), no sólo por el carácter que este perfumado granito le aporta a la comida, también por su complementariedad alimenticia. El grano entero tostado se le agrega a la mezcla con la que se hacen las croquetas de falafel, y, luego, se usa también como topping en forma de tahini, que, mezclado con otras cosas, también se conoce como
Tarator sauce.
How to make a good falafel sandwich Part 2, 2 videorecipes: tarator sauce and sumac onions
Leer en español. Sesame is a basic ingredient in a falafel, almost as basic as chickpeas —or broad beans (which, alone or in combination with chickpeas, are used in many recipes, especially in Egypt, another possible place of origin of this dish)—, not only because of the character that this perfumed grain gives to food, but also for its nutritional complementarity. The whole roasted grain is added to the mixture with which the falafel croquettes are made, and then, it is also used as a topping in the form of tahini, which, mixed with other things, is also known as
Cacık —or tzatziki— *free recipe* aquí…
CACIK
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Watch now (2 min) | Read in English. Esta videoreceta *gratis* es para tratar convencer a quienes no se han animado pero traen el gusanito, a suscribirse a la versión plus de ATOLE NEWSLETTER. La diferencia entre ésta y la versión gratuita, no es exactamente la puntualidad en las publicaciones (pues, para serles sincera —no sólo a ustedes, sino a mí misma, porque a veces me…
Follow the directions on the video…
*A falafel sandwich tastes best when it's tightly packed (although, it will all spill out at some point, anyway). If your bread is not large enough —or if you are making it to go— I recommend that you roll it up in any sturdy food-grade paper.
