Dalia's Kitchen: lunch and dinner

Potato Pancakes, Kartoffelpuffer or Latke, with Apple Compote and a Happy Hanukkah

Crunchy Green Falafel & Tahini Sauce

This is a special post for me as I have literally just launched my YouTube channel yesterday. It's packed with scrumptious recipes, and quick kitchen tips and tricks. It's been a long project in the making, so I am very happy to share the first batch of videos with you!

The first video is a short trailer and peek into my kitchen to give you a glimpse of what we will be cooking in the coming episodes. There will be one new video per week and I truly cannot wait for you to see them!! I made a bunch of recipes from my book, many favourite dishes from my childhood (thank you Mami), as well as my ultimate comfort foods inspired by Middle Eastern recipes and ingredients, and I will also share some quick kitchen tips with you! So do subscribe to the channel if you like what I do, and comment to let me know what you like, what you would like to see more of and any other feedback may have :)

The three videos that are already live are my Fried Green Falafel & Tahini sauce, a Vegetarian Makloube with a twist, and succulent Roasted Bone Marrows with a Tangy Tabbouleh.

I will leave you with the recipe and video for the crunchy falafel.

I really hope you enjoy the channel as much as I enjoyed creating it, don't forget to subscribe ;) Here's the link:

https://www.youtube.com/watch?v=6fALm1j__O4

Much love, D xx

Fried Green Falafel & Tahini Sauce

serves 4 – 6

prep & fry time: 30 mins (after soaking time)

falafel mixture:

1leek, washed and chopped

· 2 spring onions, chopped

· 2 cups (~420g) dried chickpeas, soaked over night, drained

· 2 bunches fresh parsley, washed and chopped,

· 1 bunch fresh coriander, washed and chopped

· 1 tsp salt

· 1/2 tsp white sugar

· 1 tsp cumin powder

· 1 tsp red chili flakes

· ½ tsp baking soda

· 3-4 garlic cloves, peeled

· 2 tbsp olive oil (optional if too dry)

· 1/2 cup (75g) sesame seeds, for rolling (add more if needed)

· 4 cups (960ml) vegetable oil for frying

· Flour, optional

tahini sauce:

· 1/3 cup (80ml) tahini (sesame paste)

· 1/3 cup (80g) yoghurt

· little water

· juice of half a lemon

· 1 garlic clove, minced

· 1 tbsp toasted sesame seeds

Serve on its own or with Arabic or pita bread, sliced tomatoes and pickles.

1. In a food processor fitted with a steel blade, pulse the drained chickpeas, parsley, coriander, leek, olive oil, garlic, spring onions, chili flake, cumin, salt, pepper, soda and sugar until it forms a smooth paste.

2. Form the chickpea mixture into balls about the size of a walnut. Roll to coat in the sesame seeds.

3. Place the mixture in the fridge until the frying oil is at the correct temperature.

4. Bring the oil to 191 c (375 degrees) in a medium saucepan over medium-high heat. Fry 1 ball to test. If it falls apart, add a little flour.

5. Then fry about 6 balls at once for 2-3 minutes, or until golden brown.

6. Drain on paper towels.

7. Combine all ingredients for the sauce.

8. Serve the falafel immediately with the tahini sauce, on bread with tomatoes, pickles and lettuce or parsley if you wish. Hot sauce optional.

Image copyrigth Dalia Dogmoch Soubra

Fried Green Falafel and the launch of my YouTube cooking channel :)

The three videos that are already live are my Fried Green Falafel & Tahini sauce, a Vegetarian Makloube with a twist, and succulent Roasted Bone Marrows with a Tangy Tabbouleh.

I will leave you with the recipe and video for the crunchy falafel.

I really hope you enjoy the channel as much as I enjoyed creating it, don't forget to subscribe ;) Here's the link:

https://www.youtube.com/watch?v=6fALm1j__O4

Much love, D xx

Fried Green Falafel & Tahini Sauce

serves 4 – 6

prep & fry time: 30 mins (after soaking time)

falafel mixture:

1leek, washed and chopped

· 2 spring onions, chopped

· 2 cups (~420g) dried chickpeas, soaked over night, drained

· 2 bunches fresh parsley, washed and chopped,

· 1 bunch fresh coriander, washed and chopped

· 1 tsp salt

· 1/2 tsp white sugar

· 1 tsp cumin powder

· 1 tsp red chili flakes

· ½ tsp baking soda

· 3-4 garlic cloves, peeled

· 2 tbsp olive oil (optional if too dry)

· 1/2 cup (75g) sesame seeds, for rolling (add more if needed)

· 4 cups (960ml) vegetable oil for frying

· Flour, optional

tahini sauce:

· 1/3 cup (80ml) tahini (sesame paste)

· 1/3 cup (80g) yoghurt

· little water

· juice of half a lemon

· 1 garlic clove, minced

· 1 tbsp toasted sesame seeds

Serve on its own or with Arabic or pita bread, sliced tomatoes and pickles.

2. Form the chickpea mixture into balls about the size of a walnut. Roll to coat in the sesame seeds.

3. Place the mixture in the fridge until the frying oil is at the correct temperature.

4. Bring the oil to 191 c (375 degrees) in a medium saucepan over medium-high heat. Fry 1 ball to test. If it falls apart, add a little flour.

5. Then fry about 6 balls at once for 2-3 minutes, or until golden brown.

6. Drain on paper towels.

7. Combine all ingredients for the sauce.

8. Serve the falafel immediately with the tahini sauce, on bread with tomatoes, pickles and lettuce or parsley if you wish. Hot sauce optional.
Image copyrigth Dalia Dogmoch Soubra

Omelette with Middle Eastern flavours & a Jamie Oliver foodtube video..

https://www.youtube.com/watch?v=YAXvE7KXfTc

FOODTUBE VIDEO BELOW

This must have been my longest blogging absence ever, but in all honesty I just needed to take some time off to sort a few things. Halfway throughout the year I noticed that I had actually burnt out. Simply.

It's strange but in our do-it-all world, people are surprised when I say this out loud. But yes, it's a fact I burnt out a few months ago and fully admit that I took on way too much. Some people have told me that they feel the same way - but don't necessarily discuss it. In this social media age, people tend to showcase only the sweater sides of life, and not necessarily reality. But as I've mentioned before - this blog for me is not just a recipe site - it's my online journal, and so I will stay true to that.

I started tracing back to find out where and when that "burn out phase" came along- did I really take on that much or was I just not capable of juggling as many things as I should or thought I could?? I went through a reflective period and realized the following..

I started work when I graduated from college and set up my business 1 year later (10 years ago now!) And when you are self employed - time off is very, very tricky. Granted you are your own boss and can manage your own time - but you are never really off, or closed for business. So in effect - you actually have much less "down time" then you would get working for someone. From launching a bunch of f&b projects (some official, some not), to the book, having two babies, catering private events, assisting my sister in our glaucoma charity, other fantastic projects, keeping up with events in ever so busy Dubai, it was simply too much all at once. And with what's happening in our region, I just felt more tense and stressed than usual to top it off. So this summer I took off completely. Something I had not done since I was in school, and I enjoyed every single second of it guiltlessly!

And after that much needed summer break, I am back to feeling like my good old self again. On a personal front, all I need is some more quality and fun time with my loved ones and on the professional front I have learnt to organize myself more (my friends call me a chaotic perfectionist - which is the worst kind)! I also realized that it ok to say NO sometimes and not have too much on that plate. I hope I'll stick to that new resolution which I read on Forbes actually :)

But today, for my little blogging comeback, I'm sharing a video I shot for the incredible Jamie Oliver and his foodtube team earlier this year. I have certainly had a weakness for the English chef for years! From his wonderful food and charming cooking approach, to his passion to feed children real ingredients, to being such a cool and loving husband & father! I watched the Naked chef growing up and I would be lying if I didn't admit that he was a true influence in many ways.

So to be the first Middle Eastern on his foodtube network is something special for me, and I admit that the timing of being a Syrian on such a platform during current events means that this is more than just a recipe video for me. Food is a beautiful bonding tool and something that helps us all appreciate our different cultures.

Middle Eastern ingredients are packed with flavour and I absolutely love adding them to every day recipes, like in this Omelette. I urge you to try it. Everyone who has had a bite of this has raved about it endlessly!

And if you enjoyed this, please like, share and do let me know :) I would love to hear from you! Much love, D xx

FOODTUBE LINK: https://www.youtube.com/watch?v=YAXvE7KXfTc

Older Posts

Potato Pancakes, Kartoffelpuffer or Latke, with Apple Compote and a Happy Hanukkah

Crunchy Green Falafel & Tahini Sauce

Fried Green Falafel and the launch of my YouTube cooking channel :)

Omelette with Middle Eastern flavours & a Jamie Oliver foodtube video..

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