* Exported from MasterCook *
Jerusalem Balilah - Palestinian Chickpea Streetfood
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie
Serving Size : 4 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup dried chickpeas
1 teaspoon baking soda
1 cup chopped parsley
2 green onions -- thinly sliced
1 large lemon
3 Tablespoons olive oil
2 1/2 teaspoons ground cumin
salt and freshly ground black pepper
-------- ------------ --------------------------------
1 cup dried chickpeas
1 teaspoon baking soda
1 cup chopped parsley
2 green onions -- thinly sliced
1 large lemon
3 Tablespoons olive oil
2 1/2 teaspoons ground cumin
salt and freshly ground black pepper
The night before, put the chickpeas in a large bowl and cover with cold
water at least twice their volume. Add the baking soda and leave at room
temperature to soak overnight.
water at least twice their volume. Add the baking soda and leave at room
temperature to soak overnight.
Drain the chickpeas and place them in a large saucepan. Cover with plenty
of cold water and place over high heat. Bring to a boil, skim the surface
of the water, then decrease the heat and simmer for 1 to 1 1/2 hours,
until the chickpeas are very soft but still retain their shape.
of cold water and place over high heat. Bring to a boil, skim the surface
of the water, then decrease the heat and simmer for 1 to 1 1/2 hours,
until the chickpeas are very soft but still retain their shape.
While the chickpeas are cooking, put the parsley and green onions in a
large mixing bowl. Peel the lemon by topping and tailing it, placing on a
board, and running a small sharp knife along its curves to remove the skin
and white pith. Discard the skin, pith, and seeds and coarsely chop the
flesh. Add the flesh and all of the juices to the bowl.
large mixing bowl. Peel the lemon by topping and tailing it, placing on a
board, and running a small sharp knife along its curves to remove the skin
and white pith. Discard the skin, pith, and seeds and coarsely chop the
flesh. Add the flesh and all of the juices to the bowl.
Once the chickpeas are ready, drain and add them to the bowl while they
are still hot. Add the olive oil, cumin, 3/4 teaspoon salt, and a good
grind of pepper. Mix well. Allow to cool down until just warm, taste for
seasoning, and serve.
are still hot. Add the olive oil, cumin, 3/4 teaspoon salt, and a good
grind of pepper. Mix well. Allow to cool down until just warm, taste for
seasoning, and serve.
Serves 4
AuthorNote: On the corner of the souk in the Old City stood the very
popular 'balilah' man. He had large piles of freshly cooked chickpeas on
his stall, steaming and beautifully decorated with parsley and lemon. Like
a magician, he used to whip the balilah into a newspaper cone in a flash
and serve it to the eager customer.
popular 'balilah' man. He had large piles of freshly cooked chickpeas on
his stall, steaming and beautifully decorated with parsley and lemon. Like
a magician, he used to whip the balilah into a newspaper cone in a flash
and serve it to the eager customer.
Balilah is a popular Palestinian street food consisting of fresh chickpeas
seasoned with cumin and lemon juice and it makes the most gratifying
snack. Curiously, in the Jewish Orthodox neighborhood of Me'ah She'arim, a
cheap and cheerful snack called 'arbes' is sold. It is just like balilah,
only seasoned with black pepper instead of cumin. It, too, is highly
popular.
seasoned with cumin and lemon juice and it makes the most gratifying
snack. Curiously, in the Jewish Orthodox neighborhood of Me'ah She'arim, a
cheap and cheerful snack called 'arbes' is sold. It is just like balilah,
only seasoned with black pepper instead of cumin. It, too, is highly
popular.
Balilah can be eaten warm, not hot, or at room temperature as a little
between-meal snack. It is also delicious served next to grilled
[favorites], or can be turned into a salad by adding some leaves, feta,
and diced tomatoes.
Cuisine:
"MidEastern"
Source:
"Jerusalem by Yotam Ottolenghi & Sami Tamimi, 2012"
S(Formatted by Chupa Babi):
"Dec 2012"
- - - - - - - - - - - - - - - - - - -
"MidEastern"
Source:
"Jerusalem by Yotam Ottolenghi & Sami Tamimi, 2012"
S(Formatted by Chupa Babi):
"Dec 2012"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 287 Calories; 14g Fat (40.7%
calories from fat); 11g Protein; 34g Carbohydrate; 10g Dietary Fiber; 0mg
Cholesterol; 339mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2
Vegetable; 0 Fruit; 2 1/2 Fat.
calories from fat); 11g Protein; 34g Carbohydrate; 10g Dietary Fiber; 0mg
Cholesterol; 339mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2
Vegetable; 0 Fruit; 2 1/2 Fat.
Nutr. Assoc. : 347 0 0 0 0 0 0 0
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