Chunky texture falafels, with a creamy tahini sauce. The local twist is the addition of nira (garlic chives).
Citrus flavored tabouleh. What is special is I’ve used yuzu, the Japanese citrus and different herb. That was really delicious.
Overnight soaked chickpeas pasted with some bigger chunks, littles bits of onion and chopped nira (garlic chives), salt, pepper. I thickened them with oatmeal. Pan-fried.
Home-made tahini in the blender. I’ve added salt and lemon juice to make it a creamy dip. Harissa on the side.
I slightly precooked the bulgur in water (when I have more time, I soak it one night in plenty of water instead), then added everything to the drained grain. I let flavor mix overnight.
A side of cucumber kimchi.