European Stars And Stripes (Newspaper) - January 16, 1986, Darmstadt, Hesse                                Food israeli Buffet Finger foods Are a full meal of unusual tastes by Roger Modon special to stripes Magazine these recipes come from Israel. I became acquainted with them during a iwo year stay in Jerusalem. These foods Are simple and can be made very spicy if you like them that Way. To make them hot crush a few fresh Chili peppers in a mortar and Pestle and use the paste like any condiment. In Israel this Chili paste is available in jars and is called Harif. Israelis whose families came from North Africa Are quite fond of it. The foods i be chosen Are particularly Well suited for a Buffet. Make it a less than Normal occasion because it s a lot of eating with hands and dipping bread into dips. To set the Buffet Able put the dips out in bowls. Serve the mixed pickles and olives on a Platter. Put out 2 bowl of shredded Ici Tuce and one of Tomato wedges. Bring the hot foods out from the Kitchen As they Are ready. Serve with pita bread. This is an Arab pocket bread available in Middle Eastern shops. The foods Are mainly eaten by stuffing them into the pitas. For falafel Cut a pita open at the top put in eight or so Alful balls some salad tomatoes pickles and top it off with a few Tablespoons of Tehina or Harif in you want it hot. The meats can be eaten the same Way in a pita bread with some salad and sauce. The Hummus Tehina eggplant and Avocado dips can be stuffed in a pita Loo. You can also put some on a plate tear off a piece of bread and dip it. This meal will serve 12. For dessert i be suggested fruit and nuts with Sweet turkish Coffee. Falafel Chickpea croquettes 1 Pound chickpeas i cup cracked wheat 3 slices stale bread 5 or More cloves fresh garlic 3 Tablespoons chopped fresh Parsley juice from 2 Lemons 2 Teaspoons cumin powder i Teaspoon coriander powder i Teaspoon Black Pepper i cup bread crumbs 1 to 2 eggs1 quart vegetable of for frying cover the peas with twice their volume of water and let them sit overnight. The next Day boil the chickpeas for 90 minutes and then Drain them. Soak the cracked wheat for half an hour in water and Ihen squeeze out the excess water. Soften the stale bread in water and then squeeze in out too. Put the peas through a meal grinder into a Large mixing bowl. Add the cracked wheat and bread which you have soaked. Press the garlic through a press into the mixture. Add the cumin coriander Pepper Lemon juice Parsley breadcrumbs and an egg. Mix everything together to get a uniform paste. Form in into 1-Inch balls. Add More breadcrumbs or the second egg to get the right texture to form balls. Heat the Oil in a French Fryer until it s very hoi but not smoking. Make and drop balls of Chickpea paste into the hot Oil and Fry them until they Are Golden Brown. Don t put too Many into the of at one time or they will Cool Down the Oil. Drain on paper towels and serve. Hummus in Tehina Chickpea dip with sesame 1 cup chickpeas juice from 2 Lemons 3 cloves garlic1 /4 cup Tehin sesame paste cart loads of pita bread from the  to restaurants in Letus akm. Tholo Linda whim Salt Pepper Olive Oil paprika Parsley soak Cook Drain and grind tie Chickpea u for falafel recipe the garlic through a press and add it to the Chickpea mixture. Mix the Lemon juice with inc Tehina paste and then add it to the bean mixture. Mix everything together Well. Add Salt and Pepper to taste. Serve it with a sprig of fresh Parsley and a dash of paprika. It is usually eaten with a few drops of Olive Oil so put out a bottle of Olive Oil beside it. If you want the dip to be creamier add some Olive Oil in the preparation. Tehina ground sesame dip sesame paste from a can juice from fresh Lemons water garlic cloves chopped fresh Parsley Salt Pepper this recipe involves a bit of reckoning. I Haven t Given exact amounts for the ingredients because the amounts of liquid you acid to the sesame paste will depend on the sesame paste you buy. I it is very Loose Only add spices. Otherwise by to get a dip he consistency of Mayonnaise by adding liquid to the sesame paste. The liquid should be two parti water 1 part Lemon juice. After you gel the right texture put a few cloves of fresh garlic through a press into the dip. Add several Tablespoons of freshly chopped Parsley Salt and Pepper and it s ready. Salat Avocado Avocado dip 2 soft Ripe avocados 3 hard boiled eggs juice of 1 Lemon one very Small onion 2 to 3 Tablespoons Mayonnaise Salt Pepper Harif optional Cut the avocados in half and scoop out the flesh. Mash the Avocado in a mixing bowl. Chop up the eggs finely and add them to the Avocado. Chop up the onion very finely and add it to the Avocado mix in the Lemon juice and Mayonnaise. Season with Salt and Pepper and mix thoroughly. If you want it hot add Harif to taste. Salat Hazilip eggplant dip 2 medium size eggplant i cup Tehina paste juice from 2 Lemons 2 Tablespoons water 1 Clove garlic fresh Parsley Salt Pepper 2 Tablespoons Oil Stripe Magazine january 16,19k