Meatless Monday: Middle Eastern Feast

This was a surprise of a great dinner. Sweetie and I love Middle Eastern foods that sprout all over to the East, West, North and South. Fusion is good here. So, we have falafel and yogurt mint sauce, lentils and rice and golden onions, and an edamame salad. These flavors go together so well and leftovers are great! This whole meal can be put together in 1 hour or less. Add some sweet and hot tea and a nice baklava or sesame cookies for dessert and you have it.

Falafel

I use Fantastic Foods Falafel Mix, and according to package directions, add 1 1/4 C water, 1 3/4 C mix and let sit for 15 minutes.
Form mixture into 1″ balls
Heat oil in a skillet to 375 degrees (I use peanut oil)
I flatten the balls into 1/2″ high patties and fry on both sides 2-3 minutes till golden
Drain on a brown paper bag
Serve with a yogurt sauce with mint and freshly cracked black pepper
Makes 16 patties

Mdardara

1 C brown lentils
1 C basmati rice
water
sea salt
EVOO
canola oil
2-3 onions

Wash lentils and cook in saucepan just covered in water. Add more water if needed. Boil then simmer until tender-firm about 30 minutes. Cook rice separately until tender and all the water is absorbed (about 30 minutes). I have a rice steamer and use that. You could use some already cooked rice, just warm it and add to the lentils.
Meanwhile, peel, slice and quarter onions. Saute in a heavy skillet in canola or sunflower oil until golden brown. I usually start out medium high and when the onions start to brown a little, I turn it down to medium to medium low. You want the onions golden and somewhat brown, but not caramelized.
Gently toss the lentils, rice, onions and onion “oil” together and add salt to taste. Serve warm or room temperature.
Makes 6-8 servings

Edamame Pepper Ginger Salad

2 C frozen edamame beans, cooked
1/2 – 3/4 C chopped red/orange/yellow bell pepper
2 T chopped chives
1/3 C chopped red onion
1/4 C chopped radish (optional)
1/3 C cilantro or mint or a combination (I like to use both) sometimes I use some Thai purple basil if I have it
1/2 tsp minced thai pepper or to taste

Dressing

1/4 C olive or canola oil (I usually use EVOO)
1/4 C rice wine or white balsamic vinegar (I use a combination)
1 T white sugar or honey to taste
1/2 – 1 tsp sea salt to taste
1-2 garlic cloves, peeled
2″-3″ ginger, peeled and quartered longways

Whisk together the oil, vinegar, sweet and salt and taste. Adjust flavors. Take the garlic and squeeze in a garlic press into the dressing. Do the same with the ginger. The ginger will make more liquid that will flavor the dressing, so be sure to catch it over the dressing bowl. Whisk again.

Mix the salad together and add the dressing, toss and chill until ready to serve. Toss again.
Makes 6-8 servings

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