Authentic Petra Recipes

Falafel

Falafel Ingredients

• 1 cup dried chickpeas
• 2 cloves garlic
• 1/2 bunch fresh cilantro
• 1/2 bunch fresh parsley
• 1 small yellow onion
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp baking soda
• 1/2 tsp salt
• Oil for frying

Falafel Instructions

1. Prepare chickpeas (Note: canned chickpeas make crumbly falafel that tends to fall apart. Authentic falafel is always made with dried chickpeas.)
   • Place dried chickpeas in a bowl and add 4 cups of water
   • Soak at least 12 hours (24 is better).
   • Drain chickpeas and rinse well.
2. Prepare other ingredients
   • Peel garlic and cut off ends.
   • Trim and discard the large stems from the cilantro and parsley, keeping only the leaves and the small stems between the leaves.
   • Peel and rough chop onion.
3. Add chickpeas, garlic, parsley, cilantro and onion to a blender (split ingredients evenly into batches if needed) and blend for about 4-5 minutes until no large chunks remain. (Note: some small bits of chickpea may remain.)
4. Transfer chickpea mixture to a bowl and add cumin, coriander, salt and baking soda and stir well.
5. Rest mixture in the fridge for 1 hour.
6. Shape 1 Tablespoon of mixture at a time into balls or patties.
7. Heat oil to 375 degrees F in a deep fryer or frying pan.
8. Fry falafels in batches until golden brown (about 3-4 minutes).
9. Serve alone, or wrapped in flatbread with sauce (recipes below) and vegetables as a sandwich

Shrak (Jordanian Flatbread) and Dipping Sauce

Shrak Ingredients

• 1 cup whole wheat flour
• 1 cup all purpose flour
• 1/2 Tablespoon honey
• 1/2 Tablespoon instant yeast
• 1 teaspoon salt
• 1/8 cup olive oil
• 3/4 cup warm water

Shrak Instructions

1. Prepare shrak dough:
   • Mix together the flours, yeast, salt and honey in a bowl.
   • Add water slowly, while mixing.
   • Add the oil and knead into a smooth dough.
   • Transfer dough to a smooth surface and knead for an additional 5 minutes.
2. Rest the dough in a well-oiled bowl until doubled (about an hour).
3. Transfer dough to a well-floured surface, punch down and divide into 4-5 equal pieces.
4. Cover with a kitchen towel and rest until doubled (about an hour).
5. When ready to cook, heat a Chinese wok upside down over a high flame on a gas stove.
6. On a well-floured surface, roll out each dough ball into a thin circle.
7. Place one circle over the hot wok and bake it on one side only until cooked through (about 2-3 minutes).
8. Serve warm.

Mouttabal (Smoky Eggplant Dip) Ingredients

• 1 medium eggplang
• 2 Tablespoons tahini paste
• Juice of 1 large lemon
• 2 cloves garlic, mashed
• 2 Tablespoons plain yogurt
• Salt
• Olive oil

Mouttabal (Smoky Eggplant Dip) Instructions

1. Prepare eggplant:
   • Poke holes in the skin of an eggplant.
   • Roast whole directly over the medium flame of a gas range or BBQ for about 30 minutes, turning frequently.
   • Cool for 15 minutes
   • While rinsing the eggplant under cold running water, slowly peel the charred skin away
   • Remove the stem and squeeze out extra liquid to help cut the bitterness
2. Add to a bowl the flesh of the eggplant, lemon juice, mashed garlic, tahini, yogurt and salt to taste.
3. Mash everything together using a spoon or mortar an pestle. Mix well.
4. Serve on a plate and garnish with a light drizzle of olive oil.

Limonana

Limonana Ingredients

• 1 1/2 cups freshly squeezed lemon juice
• 3 cups loosely packed mint leaves
• 1 cup sugar
• 4 cups water
• Ice cubes

Limonana Instructions

1. Combine lemon juice, mint leaves, sugar and 1/2 cup water in a blender and blend until fully liquid.
2. Strain through a fine mesh sieve and discard the solids.
3. In a pitcher, stir together the mint mixture with the rest of the water.
4. Serve immediately (over ice) to preserve the vibrant color.
5. Variation: blend with ice for a fun slush!