Once you try these 3 Ingredient Pitas you’ll never get store bought again!
Lebanese Falafel Sandwich Wrap for £5.00 | also Falafel Recipe making Process | at Fresh Falafel
Can you believe that for only £5.00 we were given a wrap comprising of a Lebanese flatbread, which was filled with 5 pieces of freshly fried crispy falafel balls. We absolutely love down to earth, honest places like this.
FALAFEL RECIPE INGREDIENTS:
* Chickpeas (soaked for at least 15 hours)
* Leek
* Red Chillies
* Hot Green Chillies
* Fresh Parsley
* Fresh Coriander
* Garlic
* Onion
* Coriander Seeds
* Sesame Seeds
* Cumin Seeds
* Bicarbonate of Soda
* Homemade Falafel Spice Mix (The following dry spice powders mix can be used: Coriander Powder, Allspice, Marjoram, Basil Powder, Garlic Powder, Onion Powder, Caraway Seeds, Fennel, Cumin, Cinnamon,)
* Salt
* Cold Water
What makes their fully loaded vegan and vegetarian falafel wraps very special is that they come with the following pickles and salad fillings:
* Hummus
* Iceberg Lettuce Salad
* Cucumber
* Carrot
* Sliced Tomato
* Pickled Cucumber Gherkins
* Pickled Turnip (Coloured pink with Beetroot)
* Taziki (Garlic, Cucumber, Mint, Vegan Yogurt)
* Baked Potato
* Homemade Hot Red Chilli Sauce
* Tahini Sauce (Homemade Sesame Sauce)
* Freshly fried Falafel Balls
Once the wrap is rolled, it is toasted in a sandwich toaster.
If you want to see where else our Falafel Quest has taken us so far, you can check out our delicious Falafel playlist:
Here's some links to some (or similar) of the cooking equipment seen and used in this video:
* Stöckel Stainless Steel Professional Falafel Scoop Maker, 3-Pack:
* Falafel Scoop Maker Double-Head:
* Falafel Ball Making Scoop Kitchen Tool:
* Al'Fez Falafel Mix 150g (Pack of 5):
* Amisa Organic Gluten Free Falafel Mix 160g (Pack of 6):
* 20 Litre 3000W Dual Tank Deep Fryer Commercial Electric Countertop Stainless Steel:
* 20 Litre 5000W Single Tank Basket Countertop Electric Stainless Steel Deep Fryer Temp Control:
* Set of 6 Chopping Mats Cutting Boards Six Large 38x24cm Colour Coded:
Some recipe books that you may perhaps like:
* Falafel Forever - Tasty recipes for fried, baked, raw:
* On the Hummus Route Culinary Book:
(Disclosure: Some of the links on this page are affiliate links to Amazon, meaning that if you decide to make a purchase, at no extra cost to you, I will earn a small commission).
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If you have knowledge of any secret falafel wrap places in London that you know of, please do let us know as we are on a continuous search for the perfect falafel wrap.
Fresh Falafel is located at: 83 Junction Road, Archway, London N19 5QU
If you have any questions (such as their opening times), you can phone them on: 07448 440215
Fresh Falafel is very close to Archway Underground / Tube Station.
If you're a Desi Indian and somehow you've never heard of Falafel....think of falafel as Chana (Chickpea) Bhajias'.
Falafel is popular food in the Mediterranean / Lebanese / Turkish / Egypt / Kurdish / Iraq / Sudan / Palestine countries.
It's a great day when we can share another value for money Falafel shop. This is delicious restaurant quality vegetarian cuisine served at Middle Eastern street food prices.
The falafel balls are continually being freshly fried so they retain a crispy bite when eaten.
A very special thank you to Falafel Chef Marwan who welcomed us and graciously allowed us a privileged glimpse into his kitchen to do the videoing.
(Video recorded on Sunday 22nd May 2022)
CRISPY & FLAKY Phyllo Goulash - Baklava but make it SAVORY
Today we're making Goulash, the Savoury version of Baklawa. It's essentially a meat or vegetarian filling sandwiched between two layers of Phyllo pastry. The top and the bottom are made up of 8+ individual layers of Phyllo with butter between them. I'll show you how to make this using both Phyllo (Filo) or Puff Pastry.
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00:00 Intro + What is Goulash
01:13 Making Clarified Butter
02:44 Cooking the beef filling
03:54 Assembling the Goulash
06:53 Cooking the Goulash
07:38 Making Puff Pastry Goulash
09:09 Presentation and taste test
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Ingredients for Phyllo version:
1kg (2 lbs) Beef Mince
500g (1lb) Pack of Phyllo (Filo) pastry
250g (1/2 lb) Butter
150ml (2/3c) whole milk
2 Medium Brown (Spanish) onions
3 Garlic cloves
2 Tbsp Olive Oil
2 Tsp Salt
1 Large Egg or 2 Small Eggs
1/2 Tsp Pepper
1/2 Tsp Bharat (Optional)
Spinach Filling
Directions for Beef Filling:
1. Dice the onions into small cubes and mince your garlic
2. Add Olive oil to a pan on medium-high heat and add the onions, Saute for 2-3 minutes
3. Once the onions have softened add the garlic and saute for 5 minutes until onions are opaque, add any other vegetables you want now
4. Add the Salt, Pepper & any other seasonings you would like to the onions, stir, then push to one side of the pan
5. Add the Minced beef to the pan and press in firmly, allow it to brown for 5 minutes
6. Break the meat into sections and flip, allow it to fry for 4-5 minutes before breaking it up into small pieces with your spatula
7. Mix the onions into the meat and cook until a deep brown colour, remove and set aside
How to clarify butter:
1. Place your butter in a pot to melt on high heat until completely liquefied
2. Allow it to come to a boil and it will foam up
3. Your clarified butter is done cooking when you can see the golden melted butter in the pot, pour out into a jug to cool
Note: Make sure not to pour out any of the cooked milk solids into the jug.
How to assemble the Phyllo:
1. Prepare a 9 X 12 inch (22 X 30 cm) deep baking dish by brushing the base and walls with clarified butter
2. Lay a phyllo sheet in the dish allowing any excess to run up the walls of the dish
3. Using a pastry brush, coat the sheet from corner to corner with a thin layer of clarified butter. (You must coat all the surface including any excess pastry)
4. Place another Phyllo sheet on top, and press out any air bubbles. Allow it to adhere to the sheet below it. Coat it in butter once more and repeat this process until you have a minimum of 8 layers of phyllo
5. Using a sharp knife, trim off any excess phyllo that is running up the walls of the dish
6. Brush your topmost layer of phyllo with butter, then pour on your meat filling. Spread it out into one even layer from edge to edge
7. Place a sheet of Phyllo on top of the filling and then repeat the layering/laminating process with a minimum of 8 layers of Phyllo
8. When adding your last layer of Phyllo, trim any excess off the walls before placing it, then brush the top surface with butter
9. Using a sharp knife slice your pastry into equal sized portions, use a ruler to get accurate edges
10. Whisk together your milk and egg into an egg wash and then pour it evenly over the Goulash
11. Bake in a 180c or 350f oven for 40 minutes, rotating at the halfway point. Remove when it is Golden Brown all over and bubbling
12. Allow to cool for a minimum of half an hour before serving (it will be really buttery, that will be reabsorbed when cooled)
How to assemble the Puff Pastry Version:
When making the puff pastry version, you only need to do about half to two thirds of the filling amount. You will also need 2-3 300g (10.5 oz) pre-rolled puff pastry sheets.
1. Prepare a 9 X 12 inch (22 X 30 cm) deep baking dish by brushing the base and walls with clarified butter
2. Add a layer of pre-rolled puff pastry to the bottom of the dish and trim off any excess
3. Add half of your filling on top of the pastry in an even manner
4. Lay another layer of puff pastry on top
5. Add the remaining fill on top of this layer of puff pastry
6. Add the last layer of pastry then slice into portions
7. Make an eggwash like above and then pour onto the dish
8. Bake for 40-50 minutes until the top layer puffs up well
9. Allow to cool for 30 minutes before eating.
Note: The bottom two layers will not puff up, due to the weight of the layers above them and the eggwash holding everything in place. If you want them to crisp up, then I suggest rolling out a single layer of Puff Pastry into 2 thin layers then using them for the bottom and middle.
The Ultimate Greek American Gyros
Follow my easy recipe to create the most delicious “Restaurant Quality” gyro pitas at home. This gyro meat can and should be doubled and even tripled because it freezes well. As a matter of fact, your family will beg you for this Greek-American classic once they try it.
Print this recipe here:
Serves 6:
1 medium onion, quartered
1-pound ground lamb
1-pound ground beef
5 garlic cloves
2 teaspoons salt
1 heaping teaspoon dried oregano
1 teaspoon finely chopped rosemary
1 heaping teaspoon cumin powder
½ teaspoon ground black pepper
Pinch of crushed red pepper flakes
Equipment: 9 x 5-inch loaf pan
For the Sandwiches:
Pita bread
Onion slices
Tomato slices
Tzatziki Sauce
Lettuce
Crumbled feta cheese
INSTRUCTIONS
Preheat oven to 325 °F, 160 °C.
Place the garlic cloves in a food processor and pulse until very finely chopped.
Add onion and puree until smooth.
Add ground beef with all of the spices. Pulse until the mixture becomes like a paste. Scrape down the sides of the bowl in between pulses.
Place the mixture in a loaf pan. Compact it as much as possible.
Bake for 45 minutes to 1 hour or until the internal temperature registers 165 °F.
Allow the pan to cool at room temperature completely. Refrigerate at least 2 hours before removing from the pan.
Remove from pan onto a cutting board. Using a sharp serrated knife, slice it thinly. Pour all of the pan juices over the slices along with any of the fat that has gelatinized. It adds so much flavor when heating it up for the sandwiches.
At this point, the gyro slices can be placed in a freezer-safe bag and frozen for future use.
To make the Gyro sandwiches, place a cast iron pan over medium heat and cook the gyro slices until they are browned on both sides.
Warm the pita bread slightly. Place some chopped lettuce, onion and tomato slices over the pita, the warm gyro slices and tzatziki sauce with crumbled feta. Serve immediately. Enjoy!
NOTES
Freezer Instructions: Place the cooked gyro slices in a freezer bag or an airtight (freezer-safe) container and store in the freezer for up to 3 months. When ready to use thaw and pan fry until golden.
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Here are links to some of my favorite cooking tools. The links take you to Amazon where I'm proud to be an affiliate partner :)
My cutting board:
Kitchen Aid Mixer:
Food Processor:
Microplane:
Madeleine Pan:
Cheesecake Pan:
Vitamix Blender:
Nonstick pan:
Cast iron pan:
Pastry Bag:
Half sheet baking pans:
Thanks for watching! I'd love to see your recreations of these dishes so please share pics with me on social media :)
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This is how my grandmother cooks. Just wrap the minced meat in tortilla. Tortilla recipe
Hello, everyone! I will show you an incredibly delicious recipe of my grandmother! You will love this tortilla recipe! Just wrap the minced meat in a tortilla. A quick breakfast recipe for the whole family! This is how my grandmother cooks, according to this recipe for minced meat for a tortilla! How to make a delicious breakfast? The right snack for minced meat with tortillas! How to cook tortilla with minced meat! The perfect recipe for a tortilla for breakfast! How to cook?
Tortilla recipe:
Onions - 1 head.
Carrots - 1 pc.
Tomato - 1 pc.
Parsley.
Dill.
Minced pork - 500 gr.
Garlic - 2 cloves.
Salt.
Pepper.
Sunflower oil.
Tomato sauce - 150 ml.
Salt.
Pepper.
Tortilla - 5 pcs.
Cover with aluminum foil.
Bake in a preheated oven at 180 ° C (350 ° F) for 35-40 minutes.
Interesting and delicious recipe!
mmm
Enjoy your meal!
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And also see other tortilla recipes on my channel:
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Homemade GREEK SLOPPY JOE Recipe ~ A TWIST on Sloppy Joes!
If you like sloppy joe sandwiches you may like this recipe for Greek Sloppy Joes. Lots of Greek cuisine flavors using ground lamb, spices and topped with homemade tzatziki sauce. YUM! I served the Greek ground lamb sloppy joes on buns and in pita pockets but you can serve on anything...lettuce wraps are really good. Hope you enjoy this one!
#sloppyjoe #sloppyjoes #greekfood #greeksandwich #sandwichrecipes #recipes #tesscooks4u #groundlamb
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Greek Sloppy Joes with Ground Lamb ~ Sloppy Joe Sandwich Recipe
INGREDIENTS:
1 pound ground lamb
1/2 cup chopped red onion
1/4 cup chopped pepperoncini peppers OR bell peppers
2-3 cloves minced garlic
1 tsp. oregano
1/4 tsp. salt - to taste
1 tbsp. brown sugar
3/4 cup tomato sauce
1/4 cup ketchup
1/2 cup crumbled feta cheese
oil
Tzatziki sauce:
3/4 cup Greek yogurt
1/2 cup peeled, seeded, salted and drained chopped cucumber
1 finely minced garlic clove
1 tsp. lemon juice
zest of lemon
1 tsp. fresh dill
*Mix above ingredients and refrigerate for 1-2 hours before serving
In a skillet on medium heat add oil, ground lamb and onion. Cook and stir for 1 minute.
Add pepperocini peppers, minced garlic, salt and black pepper.
Cook and stir for 3-5 minutes until lamb no longer pink.
Add oregano, ketchup, tomato sauce and brown sugar. Cook and stir. Simmer for 5 minutes until liquid absorbed.
Turn off heat. Add crumbled feta cheese and gently stir to combine.
Serve and enjoy.
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