- 1 cup buckwheat (a,k.a kasha)
- 3 chopped scallions
- chopped parsley (~1/2 cup)
- 2 TBS miso or Tahini + 1 tsp soy souce (see notes)
- 1/4 cup sunflower seeds
- 1/2 cup whole wheat flour
- oil for frying
Cook the buckwheat in 2 cups of water. After it comes to a boil simmer for 10 minutes. Let cool.
Mix with all other ingredients (see notes)
With we hands, shape to size and fry about 5 minutes on each side.
- I used tahini and soy sauce
- I added 1 egg to the mix
- 1 large onion, diced (or cut to very thin rings)
- Oil (I use canola, olive oil is OK)
- 1 cup green lentils
- 1 cup rice (white or brown)
- Black pepper
Fry the diced onion in the oil, on low heat until it’s beautifully caramelized to a beautiful brown color. It may take 1-15 minutes, don’t rush it, keep the heat low, stir every few minutes.
When the onions are ready, remove half of them to a bowl. To the pot add the rice and the lentils and salt. Add water (see note below) and cook for until ready (see note below). Add black pepper, mix. Serve with the reserved onions on top.
Serve as is as a side dish. Can top with yogurt for extra deliciousness.
- You can, but don’t have to, soak the lentils for a few hours before cooking. I always do*.
- If lentils are soaked – add 2 cups water. If lentils are dry – use 2 3/4 cups water.
- If using white rice – cook for 20 minutes.
- If using brown rice cook for 40 minutes.
- You can continue cooking for another 15-20 on very low heat and hope the bottom turns crispy delicious.
- You can also add cumin and/or allspcie.
- You can a diced tomato or a tablespoon of tomato paste.
3/4 cup + 1tbs (120gr) sunflower seeds
3/4 cup (120gr) flax seeds
1/3 cup (60gr) chia seeds
1/3 cup (55gr) pumpkin seeds
1/3 cup (55gr) sesame seeds
1 cup + 1tbs (70gr) cornflour OR tapioca OR 6tbs (90gr) chickpea flour or a combination of any of these flours
2tsp sugar OR brown sugar
3/4tsp black pepper
1.5 cups (375ml) boiling water
1/4 cup (60ml) olive oil
2tbs tahini (=sesame paste)
Mix all dry ingredients in a bowl.
Mix all wet ingredients in a bowl.
Add wet mix to dry mix. Mix well. Let it sit for 10 minutes.
Spread half of the mix in a 9×13 cookie sheet, or all of it on a large cookie sheet.
Bake 40-45 minutes at 350F.
Cool. Break to crackers size pieces. (bake the other half if using a small cookie sheet)
Notes: Easy to make. Can make half the recipe.
Red Lentil Soup
How to make RLS:
Red lentils in a bag
Dice a medium onion and saute (in a large pot) in vegetable oil.
Add 1-2 cups red lentils. (Wash the lentils several times in water before adding to the soup)
Add water and broth (I use home made vegetable broth, but any clear broth is good). How much liquid? enough to cover the lentil plus 1.5 cups. (Add as much broth as you have and than add the water).
Add spices: Salt, Pepper, Cumin, Paprika (I use both sweet and hot), Turmeric (just a pinch).
Simmer on medium heat 30-40 minutes. Whisk for 30-60 second to mash the lentils.
While the soup is cooking – chop 1-2 carrots and 1-2 celery stalks in a food processor. Be careful not to process the veggies too much – you want them smaller than peas but larger than corn meal.
When the soup is done (the lentils are are soft) – add the processed veggies and turn off the heat.
Serve the soup topped with toasted pumpkin seeds and squeezed fresh lime juice.
Like every foodie who grew up in the middle east – l love tahini. It has one ingredient – sesame. Ground to a paste it is used for making a dip called Tahini, it is added to hummus for a distinguish flavor and it can be used for cold dressings, hot sauces and mixed with honey or sugar – dessert. It is also considered healthy because of the high content of calcium and iron.
My favorite brand is Al Arz, made in Nazareth, by a small family owned compnay. It’s not easy to find Al Arz tahini in North America and I often buy other brands. Recently I purchased a jar of sesame paste off the Kosher shelf in the local supermarket. I also got a jar at Phoenician, a middle eastern grocery store knows as ‘The Lebanese’.
Here are the two jars:
Although they contain different amount the containers are identical except for the color of the lid and the label.
And here is the back side of both jars:
It may be hard to see the labels, so let me help you – one says ‘Product of Canada’ the other ‘Produced in Canada’. I couldn’t find much information about the Canadian source of sesame products, but I don’t think there are very many sesame paste manufactures in Canada. Is it possible that the Tahini with Arabic name, marketed to the American Arab population and the Kosher Tahini marketed to the Jewish population are one and the same? Politics may separate these two people, but united we eat. Sharing meals may lead to world peace. Amen.