Evelyn/Athens...remember her? I used to enjoy her posts and boy did she have great recipes
- Thread starter karennoca
- Start date
Ha I was just going to post a question to Curious about Evelyn's
Briami. No, I still have not made it (unbelievable huh?) and I was doing a search for it. I saw a comment from Curious that she used the Myzithra and didn't like it and that Parm was better. So Curious, do you like Myzithra cheese usually and just not like it in this recipe? Or you don't like it? I love Myzithra and will go get it but not if it's not the best choice. How about everyone else? Myzithra or Parm? And I have no idea why I haven't made this before but I'm about to lose my Briami virginity. Ha!
Briami. No, I still have not made it (unbelievable huh?) and I was doing a search for it. I saw a comment from Curious that she used the Myzithra and didn't like it and that Parm was better. So Curious, do you like Myzithra cheese usually and just not like it in this recipe? Or you don't like it? I love Myzithra and will go get it but not if it's not the best choice. How about everyone else? Myzithra or Parm? And I have no idea why I haven't made this before but I'm about to lose my Briami virginity. Ha!
Recipe for Greek Potatoes, I love this method.
I've never used the 1/2 cup olive oil called for, half of that is fine. Use more fresh garlic, and more lemon if you want. Keep an eye on it too because things happen fast. Just make sure to get them nice and brown, not burned or sticking to the pot.
http://www.food.com/recipe/greek-potatoes-oven-roasted-and-delicious-87782
I've never used the 1/2 cup olive oil called for, half of that is fine. Use more fresh garlic, and more lemon if you want. Keep an eye on it too because things happen fast. Just make sure to get them nice and brown, not burned or sticking to the pot.
http://www.food.com/recipe/greek-potatoes-oven-roasted-and-delicious-87782
Orchid, that's been a long time. If I remember correctly, it wasn't the cheese but the chunks I had
a problem with. I think I made them too large. If you can get and like the cheese (which I can't spell, lol) use it! I love Evelyn's briama and every other recipe of hers I've tried.
a problem with. I think I made them too large. If you can get and like the cheese (which I can't spell, lol) use it! I love Evelyn's briama and every other recipe of hers I've tried.
OK, thanks Curious. When we lived in the Seattle area we used to
go the Ye Old Spaghetti Factory and I always ordered the Spaghetti with Mizithra Cheese. It was heaven! And yesterday I was going with Evelyn's spelling of Myzithra but my spell check on the 'puter likes Mizithra so it beats me on the spelling. I'll just spell it GOOD!
go the Ye Old Spaghetti Factory and I always ordered the Spaghetti with Mizithra Cheese. It was heaven! And yesterday I was going with Evelyn's spelling of Myzithra but my spell check on the 'puter likes Mizithra so it beats me on the spelling. I'll just spell it GOOD!
I absolutely love lemon potatoes. Have you ever tried this recipe
I posted here? I can't find MY post when I posted it but I found this one that Traca posted after she made it. The search hates me for some reason....
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=65917
I posted here? I can't find MY post when I posted it but I found this one that Traca posted after she made it. The search hates me for some reason....
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=65917
richard-in-cincy
Well-known member
Evelyn/Athens' Falafel is the perfection of Falafel IMHO
This recipe results in a nearly identical falafel to the ones I ate in Egypt. All steps must be followed exactly. I read so many reviews complaining about this recipe and then they said, "I used canned garbanzos," "I skipped the baking powder," etc. As the woman says, do not even think you are going to use canned beans in this recipe, else, you are not making this recipe.
Evelyn in Athens' Falafel
500 ml dried garbanzo beans (absolutely not canned)
1 medium onion, quartered
2 -3 garlic cloves
2 -3 slices stale bread
50 ml parsley
1/3 sweet red pepper
10 ml salt
3 ml black pepper
10 ml cumin
10 ml oregano
10 ml ground coriander
5 ml hot red pepper flakes
20 ml flour
10 ml baking powder
50 ml water
5 ml baking powder
125 ml water
vegetable oil (for deep frying)
Taratoor Sauce
175 ml tahini, sesame seed paste, stir tahini before measuring
1 garlic clove, crushed
1 1/2 to 2 lemon, juice of
175 ml water
5 ml salt
50 ml finely chopped parsley
Garnishes
tomato, slices (optional)
dill pickle slices (optional)
chopped parsley (optional)
fresh spearmint (I hate to say optional, I think this is essential!) (optional)
RY Note: I like a mix of shredded romaine, red cabbage, carrot shavings, and cilantro with the tomato to dress them when I make them.
Directions:
Place chickpeas in a large bowl, cover generously with water and soak overnight (at least 12 hours and up to 24).
Drain chickpeas. Add onion, garlic, bread, parsley, and red sweet pepper. Run through the fine blade of a meat grinder. (You may process in food processor until mealy.) Add spices, flour, 10 mL (2 tsp) baking powder and water. Mix well.
In a small dish mix the remaining baking powder and water. Use it to moisten the palm of your hands and form balls of the chickpea mixture the size of walnuts, then flatten a bit (basically a slightly flattened meatball shape).
Deep fry in oil at medium high heat until golden brown.
Serve piping hot (these can be made ahead and frozen- rewarm in the oven).
Serving Suggestion: Using a 6-inch Arabic pita bread, lay 4-5 falafel (this depends on how big you've made them) down the length of the pita. Turn the pita over the falafel and using the heels of your hands, smoosh down on the falafels (not so hard that you totally melt them, but hard enough to flatten them somewhat). Open the pita again and add fixings of your choice. We like slices of tomato, dill pickle and a hearty sprinkle of parsley and LOTS and LOTS of fresh spearmint. Dress with sauce. Roll up as in a sandwich wrap and enjoy an extremely flavourful sandwich!
For Taratoor Sauce: In a deep bowl beat the tahini with the crushed garlic and lemon juice until creamy. Add water bit by bit, beating well after each addition If using blender put all the ingredients in and blend. Add salt and parsley and stir. Taste and add more lemon juice if needed - the sauce should be tangy.
Refrigerate until ready to use. This is also a great dip for crudites.
This recipe results in a nearly identical falafel to the ones I ate in Egypt. All steps must be followed exactly. I read so many reviews complaining about this recipe and then they said, "I used canned garbanzos," "I skipped the baking powder," etc. As the woman says, do not even think you are going to use canned beans in this recipe, else, you are not making this recipe.
Evelyn in Athens' Falafel
500 ml dried garbanzo beans (absolutely not canned)
1 medium onion, quartered
2 -3 garlic cloves
2 -3 slices stale bread
50 ml parsley
1/3 sweet red pepper
10 ml salt
3 ml black pepper
10 ml cumin
10 ml oregano
10 ml ground coriander
5 ml hot red pepper flakes
20 ml flour
10 ml baking powder
50 ml water
5 ml baking powder
125 ml water
vegetable oil (for deep frying)
Taratoor Sauce
175 ml tahini, sesame seed paste, stir tahini before measuring
1 garlic clove, crushed
1 1/2 to 2 lemon, juice of
175 ml water
5 ml salt
50 ml finely chopped parsley
Garnishes
tomato, slices (optional)
dill pickle slices (optional)
chopped parsley (optional)
fresh spearmint (I hate to say optional, I think this is essential!) (optional)
RY Note: I like a mix of shredded romaine, red cabbage, carrot shavings, and cilantro with the tomato to dress them when I make them.
Directions:
Place chickpeas in a large bowl, cover generously with water and soak overnight (at least 12 hours and up to 24).
Drain chickpeas. Add onion, garlic, bread, parsley, and red sweet pepper. Run through the fine blade of a meat grinder. (You may process in food processor until mealy.) Add spices, flour, 10 mL (2 tsp) baking powder and water. Mix well.
In a small dish mix the remaining baking powder and water. Use it to moisten the palm of your hands and form balls of the chickpea mixture the size of walnuts, then flatten a bit (basically a slightly flattened meatball shape).
Deep fry in oil at medium high heat until golden brown.
Serve piping hot (these can be made ahead and frozen- rewarm in the oven).
Serving Suggestion: Using a 6-inch Arabic pita bread, lay 4-5 falafel (this depends on how big you've made them) down the length of the pita. Turn the pita over the falafel and using the heels of your hands, smoosh down on the falafels (not so hard that you totally melt them, but hard enough to flatten them somewhat). Open the pita again and add fixings of your choice. We like slices of tomato, dill pickle and a hearty sprinkle of parsley and LOTS and LOTS of fresh spearmint. Dress with sauce. Roll up as in a sandwich wrap and enjoy an extremely flavourful sandwich!
For Taratoor Sauce: In a deep bowl beat the tahini with the crushed garlic and lemon juice until creamy. Add water bit by bit, beating well after each addition If using blender put all the ingredients in and blend. Add salt and parsley and stir. Taste and add more lemon juice if needed - the sauce should be tangy.
Refrigerate until ready to use. This is also a great dip for crudites.