Apparently a subtopic of an off-topic of a another thread, there was
much discussion of falafel, much of it confusing it as an Indian food
and other such stuff.

At the time I thought I liked falafel enough that I should get a
packaged variety at a local middle-eastern supermarket. Finally I did.
Even more finally I made them--easy as one can possibly imagine, as
tasty as hell.

I bought it when I saw a three-box package with a free falafel machine.
Just a little scoop with an ejector; it could almost be one of those
ice-cream scoopers with the thumb-ejector. Only much much cheaper.
Still, frankly it is a convenience. The first time I made them I just
free-lanced it, it works fine with a couple of spoons. I used the
thing the next two times and was a fan.

The brand is "Al Wadi Gourmet" and purports to be the "Lebanese
Recipe". You just soak a packet of the stuff in water for an hour.
Dollop it in a frying pan into some hot oil (deep-frying is not allowed
in my home), for a few minutes. Crunch, tasty, great with a little
tahini.

Later, I saw a package of pilaf and was reminded I always like pilaf,
so I figured I'd get a kit, make it and after turning up my nose at how
salty it is, I'd figure my way through to my own variety. The brand I
tried was excellent, Near East. I think the first I tried was black
papper and garlic, and the next was with almonds. Both damned easy.

The wife whipped up some tabouli, quickly broiled some little
eggplants, and in one case the remains of a middle-eastern chicken
reheat we had done the night before.

Now a middle-eastern meal is a fixture in the week, because it's so
damned easy and really tasty.

On 27/04/2013 5:22 PM, gtr wrote:
er and garlic, and the next was with almonds. Both damned easy.
>
> The wife whipped up some tabouli, quickly broiled some little eggplants,
> and in one case the remains of a middle-eastern chicken reheat we had
> done the night before.
>
> Now a middle-eastern meal is a fixture in the week, because it's so
> damned easy and really tasty.
>


Middle eastern food tends to be hart healthy.
We had a favourite middle eastern restaurant in a nearby city. The food
was always delicious and quite economical. My son loved that place and
I used to take him there for a meal once in a while when he was in town.
The last time he ran him town to the bus station we were going to grab a
quick supper there. It's gone.. ;-(

On Apr 27, 5:22*pm, gtr > wrote:
> Apparently a subtopic of an off-topic of a another thread, there was
> much discussion of falafel, much of it confusing it as an Indian food
> and other such stuff.
>
> At the time I thought I liked falafel enough that I should get a
> packaged variety at a local middle-eastern supermarket. *Finally I did.
> *Even more finally I made them--easy as one can possibly imagine, as
> tasty as hell.
>
> I bought it when I saw a three-box package with a free falafel machine.
> Just a little scoop with an ejector; it could almost be one of those
> ice-cream scoopers with the thumb-ejector. Only much much cheaper.
> Still, frankly it is a convenience. *The first time I made them I just
> free-lanced it, it works fine with a couple of spoons. *I used the
> thing the next two times and was a fan.
>
> The brand is "Al Wadi Gourmet" and purports to be the "Lebanese
> Recipe". You just soak a packet of the stuff in water for an hour.
> Dollop it in a frying pan into some hot oil (deep-frying is not allowed
> in my home), for a few minutes. *Crunch, tasty, great with a little
> tahini.
>
> Later, I saw a package of pilaf and was reminded I always like pilaf,
> so I figured I'd get a kit, make it and after turning up my nose at how
> salty it is, I'd figure my way through to my own variety. *The brand I
> tried was excellent, Near East. I think the first I tried was black
> papper and garlic, and the next was with almonds. Both damned easy.
>
> The wife whipped up some tabouli, quickly broiled some little
> eggplants, and in one case the remains of a middle-eastern chicken
> reheat we had done the night before.
>
> Now a middle-eastern meal is a fixture in the week, because it's so
> damned easy and really tasty.

All good stuff.

BTW, "Al Wadi" and "Zergut" (from your gigante beans thread) are
brands of Indo-European Foods. Also Lindt Chocolates and Twinings Tea
and a bunch of others.

http://www.zergut.com/index.php

Taboulli: For some variety, try making it out of other whole
grains you like besides bulgur, e.g. wheat berries, barley or even
brown rice. Other ingredients the same. They're pretty good too.

--
Silvar Beitel

On 2013-04-27 21:44:12 +0000, Dave Smith said:

> On 27/04/2013 5:22 PM, gtr wrote:
> er and garlic, and the next was with almonds. Both damned easy.
>>
>> The wife whipped up some tabouli, quickly broiled some little eggplants,
>> and in one case the remains of a middle-eastern chicken reheat we had
>> done the night before.
>>
>> Now a middle-eastern meal is a fixture in the week, because it's so
>> damned easy and really tasty.
>>
>
>
> Middle eastern food tends to be hart healthy.
> We had a favourite middle eastern restaurant in a nearby city. The food
> was always delicious and quite economical. My son loved that place and
> I used to take him there for a meal once in a while when he was in
> town. The last time he ran him town to the bus station we were going to
> grab a quick supper there. It's gone.. ;-(

We live not far from a place in Anaheim they use to call "Little Gaza"
for some reason they've started calling it "Little Arabia" now, I don't
know why. There are so many Lebanese, Egyptian, Palestinian, Syrian
other middle-eastern ethnicities represented in the restaurants that I
have done both long term testing in shwerma sandwiches and falafel.
Some of them come and go to, but not so often.

On 2013-04-27 21:49:16 +0000, Silvar Beitel said:

> BTW, "Al Wadi" and "Zergut" (from your gigante beans thread) are
> brands of Indo-European Foods. Also Lindt Chocolates and Twinings Tea
> and a bunch of others.
>
> http://www.zergut.com/index.php

I had noted that, and many others. At first, now many years ago, I was
hesitant because they are in Pasadena, not far from here. I thought it
was just a local crew. But I've concluded they are an umbrella
distribution for for lots of brands.

Frankly I don't care if the Zergut gets here via oxcart as long as it
gets here!

> Taboulli: For some variety, try making it out of other whole
> grains you like besides bulgur, e.g. wheat berries, barley or even
> brown rice. Other ingredients the same. They're pretty good too.

Funny you should mention "wheat berries". One of the ingredients in
the Near East pilaf that I'd like to (at least) half-ass replicate is
pearled wheat or "wheat pearls". Though the box I'm holding now doesn't
have any in it. So there is clearly lattitude in all this stuff...

On Apr 27, 2:49*pm, Silvar Beitel > wrote:

>
> Taboulli: *For some variety, try making it out of other whole
> grains you like besides bulgur, e.g. wheat berries, barley or even
> brown rice. *Other ingredients the same. *They're pretty good too.

Since I no longer eat any gluten grains, I've been making tabouli out
of cooked quinoa.
It's delicious.

On Sat, 27 Apr 2013 22:39:10 -0700 (PDT), ImStillMags
> wrote:

> On Apr 27, 2:49*pm, Silvar Beitel > wrote:
>
> >
> > Taboulli: *For some variety, try making it out of other whole
> > grains you like besides bulgur, e.g. wheat berries, barley or even
> > brown rice. *Other ingredients the same. *They're pretty good too.
>
> Since I no longer eat any gluten grains, I've been making tabouli out
> of cooked quinoa.
> It's delicious.
>
That's a good idea. I don't have any intolerances, but I'm not
particularly fond of bulgur and I really like quinoa.

--
Food is an important part of a balanced diet.

On 4/28/2013 12:39 AM, ImStillMags wrote:

> Since I no longer eat any gluten grains, I've been making tabouli out
> of cooked quinoa.
> It's delicious.


Using quinoa means extra protein, good choice.

Becca

Ema Nymton wrote:
> ImStillMags wrote:
>
>> Since I no longer eat any gluten grains, I've been making tabouli out
>> of cooked quinoa.
>> It's delicious.
>
>Using quinoa means extra protein, good choice.

Buckwheat (kasha) is even better in the protein department, tastes
better too.

On 2013-04-28 05:39:10 +0000, ImStillMags said:

> On Apr 27, 2:49*pm, Silvar Beitel > wrote:
>
>>
>> Taboulli: *For some variety, try making it out of other whole
>> grains you like besides bulgur, e.g. wheat berries, barley or even
>> brown rice. *Other ingredients the same. *They're pretty good too.
>
> Since I no longer eat any gluten grains, I've been making tabouli out
> of cooked quinoa.
> It's delicious.

Okay then. This time I picked up a box of the Near East quinoa.

On Sun, 28 Apr 2013 21:12:01 -0700, gtr > wrote:

> On 2013-04-28 05:39:10 +0000, ImStillMags said:
>
> > On Apr 27, 2:49*pm, Silvar Beitel > wrote:
> >
> >>
> >> Taboulli: *For some variety, try making it out of other whole
> >> grains you like besides bulgur, e.g. wheat berries, barley or even
> >> brown rice. *Other ingredients the same. *They're pretty good too.
> >
> > Since I no longer eat any gluten grains, I've been making tabouli out
> > of cooked quinoa.
> > It's delicious.
>
> Okay then. This time I picked up a box of the Near East quinoa.

Can you buy quinoa in bulk somewhere? It's less expensive that way.
My favorite turns out to be the least expensive in the bulk aisle
where I shop... it's the multi colored one. I must be easy to please.


--
Food is an important part of a balanced diet.

"ImStillMags" > wrote in message
...
> On Apr 27, 2:49 pm, Silvar Beitel > wrote:
>
>>
>> Taboulli: For some variety, try making it out of other whole
>> grains you like besides bulgur, e.g. wheat berries, barley or even
>> brown rice. Other ingredients the same. They're pretty good too.
>
> Since I no longer eat any gluten grains, I've been making tabouli out
> of cooked quinoa.
> It's delicious.

Not something I have ever tried although I see the boxes in the stores.
What does it taste like and what do you do with it?

--
--
http://www.helpforheroes.org.uk/shop/

"Ophelia" > wrote in message
...
>
>
> "ImStillMags" > wrote in message
> ...
>> On Apr 27, 2:49 pm, Silvar Beitel > wrote:
>>
>>>
>>> Taboulli: For some variety, try making it out of other whole
>>> grains you like besides bulgur, e.g. wheat berries, barley or even
>>> brown rice. Other ingredients the same. They're pretty good too.
>>
>> Since I no longer eat any gluten grains, I've been making tabouli out
>> of cooked quinoa.
>> It's delicious.
>
> Not something I have ever tried although I see the boxes in the stores.
> What does it taste like and what do you do with it?

I made it a couple of times as pilaf. My daughter thought it was rice the
first time that I made it. It did taste kind of like rice. But... It
didn't work well for me because it raised my blood sugar too high, even
though it is purported not to do that. And now my daughter can't have it
so... I don't make it any more. You do have to be careful when cooking it.
Either buy a brand that claims not to need rinsing, or rinse the heck out of
it before cooking. Otherwise it could be bitter.

"Julie Bove" > wrote in message
...
>
> "Ophelia" > wrote in message
> ...
>>
>>
>> "ImStillMags" > wrote in message
>> ...
>>> On Apr 27, 2:49 pm, Silvar Beitel > wrote:
>>>
>>>>
>>>> Taboulli: For some variety, try making it out of other whole
>>>> grains you like besides bulgur, e.g. wheat berries, barley or even
>>>> brown rice. Other ingredients the same. They're pretty good too.
>>>
>>> Since I no longer eat any gluten grains, I've been making tabouli out
>>> of cooked quinoa.
>>> It's delicious.
>>
>> Not something I have ever tried although I see the boxes in the stores.
>> What does it taste like and what do you do with it?
>
> I made it a couple of times as pilaf. My daughter thought it was rice the
> first time that I made it. It did taste kind of like rice. But... It
> didn't work well for me because it raised my blood sugar too high, even
> though it is purported not to do that. And now my daughter can't have it
> so... I don't make it any more. You do have to be careful when cooking
> it. Either buy a brand that claims not to need rinsing, or rinse the heck
> out of it before cooking. Otherwise it could be bitter.

Ok, thanks. So really it is a vehicle for other things with flavour?

--
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http://www.helpforheroes.org.uk/shop/

"Ophelia" > wrote in message
...
>
>
> "Julie Bove" > wrote in message
> ...
>>
>> "Ophelia" > wrote in message
>> ...
>>>
>>>
>>> "ImStillMags" > wrote in message
>>> ...
>>>> On Apr 27, 2:49 pm, Silvar Beitel > wrote:
>>>>
>>>>>
>>>>> Taboulli: For some variety, try making it out of other whole
>>>>> grains you like besides bulgur, e.g. wheat berries, barley or even
>>>>> brown rice. Other ingredients the same. They're pretty good too.
>>>>
>>>> Since I no longer eat any gluten grains, I've been making tabouli out
>>>> of cooked quinoa.
>>>> It's delicious.
>>>
>>> Not something I have ever tried although I see the boxes in the stores.
>>> What does it taste like and what do you do with it?
>>
>> I made it a couple of times as pilaf. My daughter thought it was rice
>> the first time that I made it. It did taste kind of like rice. But...
>> It didn't work well for me because it raised my blood sugar too high,
>> even though it is purported not to do that. And now my daughter can't
>> have it so... I don't make it any more. You do have to be careful when
>> cooking it. Either buy a brand that claims not to need rinsing, or rinse
>> the heck out of it before cooking. Otherwise it could be bitter.
>
> Ok, thanks. So really it is a vehicle for other things with flavour?

I guess so. I think it has a slightly nutty flavor but it's mild and sort
of like brown rice. I made mine with chicken broth, onions, carrots and
celery.

On Mon, 29 Apr 2013 09:53:56 +0100, "Ophelia"
> wrote:

>
>
>"ImStillMags" > wrote in message
...
>> On Apr 27, 2:49 pm, Silvar Beitel > wrote:
>>
>>>
>>> Taboulli: For some variety, try making it out of other whole
>>> grains you like besides bulgur, e.g. wheat berries, barley or even
>>> brown rice. Other ingredients the same. They're pretty good too.
>>
>> Since I no longer eat any gluten grains, I've been making tabouli out
>> of cooked quinoa.
>> It's delicious.
>
>Not something I have ever tried although I see the boxes in the stores.
>What does it taste like and what do you do with it?

Qinoa salad

Cook a cup or 2 of qinoa according to package directions and let it
cool. Add the following in whatever quantities you like:

diced yellow or orange pepper
diced red onion
sliced scallions
chick peas
cubed feta cheese
halved cherry tomatoes
whole baby spinach leaves
whole small basil leaves

Toss with a dressing of olive oil and balsamic vinegar.

On 2013-04-29 04:32:32 +0000, sf said:

> On Sun, 28 Apr 2013 21:12:01 -0700, gtr > wrote:
>
>> On 2013-04-28 05:39:10 +0000, ImStillMags said:
>>
>>> On Apr 27, 2:49*pm, Silvar Beitel > wrote:
>>>
>>>>
>>>> Taboulli: *For some variety, try making it out of other whole
>>>> grains you like besides bulgur, e.g. wheat berries, barley or even
>>>> brown rice. *Other ingredients the same. *They're pretty good too.
>>>
>>> Since I no longer eat any gluten grains, I've been making tabouli out
>>> of cooked quinoa.
>>> It's delicious.
>>
>> Okay then. This time I picked up a box of the Near East quinoa.
>
> Can you buy quinoa in bulk somewhere?

Oh sure; it's undoubtedly at Mothers and Whole Foods.

> It's less expensive that way.
> My favorite turns out to be the least expensive in the bulk aisle
> where I shop... it's the multi colored one. I must be easy to please.
>

"Doris Night" > wrote in message
...
> On Mon, 29 Apr 2013 09:53:56 +0100, "Ophelia"
> > wrote:
>
>>
>>
>>"ImStillMags" > wrote in message
...
>>> On Apr 27, 2:49 pm, Silvar Beitel > wrote:
>>>
>>>>
>>>> Taboulli: For some variety, try making it out of other whole
>>>> grains you like besides bulgur, e.g. wheat berries, barley or even
>>>> brown rice. Other ingredients the same. They're pretty good too.
>>>
>>> Since I no longer eat any gluten grains, I've been making tabouli out
>>> of cooked quinoa.
>>> It's delicious.
>>
>>Not something I have ever tried although I see the boxes in the stores.
>>What does it taste like and what do you do with it?
>
> Qinoa salad
>
> Cook a cup or 2 of qinoa according to package directions and let it
> cool. Add the following in whatever quantities you like:
>
> diced yellow or orange pepper
> diced red onion
> sliced scallions
> chick peas
> cubed feta cheese
> halved cherry tomatoes
> whole baby spinach leaves
> whole small basil leaves
>
> Toss with a dressing of olive oil and balsamic vinegar.

Thank you

--
--
http://www.helpforheroes.org.uk/shop/

On Apr 29, 1:53*am, "Ophelia" > wrote:

>
> Not something I have ever tried although I see the boxes in the stores.
> What does it taste like and what do you do with it?

You can cook it with water and use it like a breakfast cereal.
You can cook it with chicken stock and use it like a rice, make a
pilaf with it.

Here's one of my favorite side dishes made with quinoa.

http://www.hizzoners.com/index.php/r...n-and-cilantro

On Apr 29, 7:29*am, "Ophelia" > wrote:

Here's my tabouli recipe with the option of quinoa.

http://www.hizzoners.com/index.php/r...ads/77-tabouli

"ImStillMags" > wrote in message
...
> On Apr 29, 1:53 am, "Ophelia" > wrote:
>
>>
>> Not something I have ever tried although I see the boxes in the stores.
>> What does it taste like and what do you do with it?
>
> You can cook it with water and use it like a breakfast cereal.
> You can cook it with chicken stock and use it like a rice, make a
> pilaf with it.
>
> Here's one of my favorite side dishes made with quinoa.
>
> http://www.hizzoners.com/index.php/r...n-and-cilantro

Thanks, Mags! Added to the file

--
--
http://www.helpforheroes.org.uk/shop/

"ImStillMags" > wrote in message
...
> On Apr 29, 7:29 am, "Ophelia" > wrote:
>
> Here's my tabouli recipe with the option of quinoa.
>
> http://www.hizzoners.com/index.php/r...ads/77-tabouli

Thanks, again btw I know you will think this odd, but we have never eaten
tabouli!


--
--
http://www.helpforheroes.org.uk/shop/

On Apr 30, 1:44*am, "Ophelia" > wrote:
> "ImStillMags" > wrote in message
>
> ...
>
> > On Apr 29, 7:29 am, "Ophelia" > wrote:
>
> > Here's my tabouli recipe with the option of quinoa.
>
> >http://www.hizzoners.com/index.php/r...ads/77-tabouli
>
> Thanks, again *btw I know you will think this odd, but we have never eaten
> tabouli!
>
> --
> --http://www.helpforheroes.org.uk/shop/

Well, then you are in for a treat. I love tabouli, it's so fresh and
tasty and healthy !

"ImStillMags" > wrote in message
...
> On Apr 30, 1:44 am, "Ophelia" > wrote:
>> "ImStillMags" > wrote in message
>>
>> ...
>>
>> > On Apr 29, 7:29 am, "Ophelia" > wrote:
>>
>> > Here's my tabouli recipe with the option of quinoa.
>>
>> >http://www.hizzoners.com/index.php/r...ads/77-tabouli
>>
>> Thanks, again btw I know you will think this odd, but we have never
>> eaten
>> tabouli!
>
> Well, then you are in for a treat. I love tabouli, it's so fresh and
> tasty and healthy !

I'll have a look

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http://www.helpforheroes.org.uk/shop/

On 2013-04-30, ImStillMags > wrote:

> Well, then you are in for a treat. I love tabouli, it's so fresh and
> tasty and healthy !

Yes'm!

The only prob is getting no. 1 size (fine) bulgar. No. 2 is too
coarse and never quite softens up properly, like no. 1 does. Hard to
find in the boonies. Most health food stores' bulk bulgar is no. 2.
That or they carry a bulk tabouli mix, which is a pre-fab mess, or at
least looks like it. Avoid! Find some real no. 1 bulgar and make it
all from scratch. I hafta buy Near East tabouli mix, then toss the
spice blend. I'm left with fine bulgar. Try and find organic flat
leaf parsely. The stuff we get is 10X more flavorful than non-organic
flat leaf.

nb

On 2013-04-30 08:44:46 +0000, Ophelia said:

> "ImStillMags" > wrote in message
> ...
>
>> On Apr 29, 7:29 am, "Ophelia" > wrote:
>>
>> Here's my tabouli recipe with the option of quinoa.
>>
>> http://www.hizzoners.com/index.php/r...ads/77-tabouli
>
> Thanks, again btw I know you will think this odd, but we have never
> eaten tabouli!

I didn't know one could avoid it. Are there no Lebanese or Greek
restaurants or gyro shops in your area?

"gtr" > wrote in message news:2013043011192332974-xxx@yyyzzz...
> On 2013-04-30 08:44:46 +0000, Ophelia said:
>
>> "ImStillMags" > wrote in message
>> ...
>>> On Apr 29, 7:29 am, "Ophelia" > wrote:
>>>
>>> Here's my tabouli recipe with the option of quinoa.
>>>
>>> http://www.hizzoners.com/index.php/r...ads/77-tabouli
>>
>> Thanks, again btw I know you will think this odd, but we have never
>> eaten tabouli!
>
> I didn't know one could avoid it. Are there no Lebanese or Greek
> restaurants or gyro shops in your area?

nope Not unless I go into the city I expect there will be some there
but I have never seen them - although that might be because I have never
looked for them.

--
--
http://www.helpforheroes.org.uk/shop/

On 2013-04-30 18:27:03 +0000, Ophelia said:

> "gtr" > wrote in message news:2013043011192332974-xxx@yyyzzz...
>> On 2013-04-30 08:44:46 +0000, Ophelia said:
>>
>>> "ImStillMags" > wrote in message
>>> ...
>>>> On Apr 29, 7:29 am, "Ophelia" > wrote:
>>>>
>>>> Here's my tabouli recipe with the option of quinoa.
>>>>
>>>> http://www.hizzoners.com/index.php/r...ads/77-tabouli
>>>
>>> Thanks, again btw I know you will think this odd, but we have never
>>> eaten tabouli!
>>
>> I didn't know one could avoid it. Are there no Lebanese or Greek
>> restaurants or gyro shops in your area?
>
> nope Not unless I go into the city I expect there will be some there
> but I have never seen them - although that might be because I have never
> looked for them.

Go where it's scary. Whenever you think, "jeez, this is no place for a
gal like me"; there you are--bon apetite!

"gtr" > wrote in message news:201305011512148215-xxx@yyyzzz...
> On 2013-04-30 18:27:03 +0000, Ophelia said:
>
>> "gtr" > wrote in message
>> news:2013043011192332974-xxx@yyyzzz...
>>> On 2013-04-30 08:44:46 +0000, Ophelia said:
>>>
>>>> "ImStillMags" > wrote in message
>>>> ...
>>>>> On Apr 29, 7:29 am, "Ophelia" > wrote:
>>>>>
>>>>> Here's my tabouli recipe with the option of quinoa.
>>>>>
>>>>> http://www.hizzoners.com/index.php/r...ads/77-tabouli
>>>>
>>>> Thanks, again btw I know you will think this odd, but we have never
>>>> eaten tabouli!
>>>
>>> I didn't know one could avoid it. Are there no Lebanese or Greek
>>> restaurants or gyro shops in your area?
>>
>> nope Not unless I go into the city I expect there will be some
>> there
>> but I have never seen them - although that might be because I have never
>> looked for them.
>
> Go where it's scary. Whenever you think, "jeez, this is no place for a
> gal like me"; there you are--bon apetite!

lol

--
--
http://www.helpforheroes.org.uk/shop/