Deep-fried balls made from ground chickpeas and spices.

Falafel

A delicious pastry filled with spinach and feta cheese.

Spinach Borek

A refreshing salad made with parsley, tomatoes, mint, and bulgur wheat.

Tabbouleh

A creamy blend of chickpeas, tahini, lemon juice, and garlic.

Hummus

Rinse the dried chickpeas and soak them in water overnight. Drain and set aside.

Soak the Chickpeas

In a food processor, combine the soaked chickpeas, chopped onion, parsley, garlic, cumin, coriander, baking powder, salt, and black pepper. Blend until a coarse mixture forms.

Prepare the Mixture

Transfer the mixture to a bowl and mix in the flour until well combined. If the mixture is too wet, add a little more flour.

Add Flour

Using your hands, form small balls or patties from the mixture, about 1.5 inches in diameter.

Form the Falafel Balls

In a deep frying pan, heat oil over medium-high heat.

Heat the Oil

Carefully add the falafel balls to the hot oil, frying in batches until golden brown, about 3-4 minutes. Remove and drain on paper towels.

Fry the Falafel

Serve warm with tahini sauce, pita bread, and fresh vegetables.

Serve

dried chickpeas

onion, chopped

fresh parsley, chopped

garlic cloves, minced

ground cumin

ground coriander

baking powder

salt

black pepper

flour

oil for frying

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the fresh spinach and cook until wilted. Remove from heat and let cool slightly. Once cooled, mix in the crumbled feta cheese, salt, and black pepper.

Prepare the Filling

Preheat your oven to 180°C (350°F). Lay out a sheet of phyllo dough on a clean surface. Brush lightly with olive oil. Place another sheet on top and brush with oil again. Place a generous spoonful of the spinach and feta filling along one edge of the phyllo. Roll tightly into a log shape and then shape into a spiral or coil. Repeat with the remaining phyllo and filling.

Assemble the Borek

Place the assembled borek on a baking sheet lined with parchment paper. Brush the tops with the beaten egg for a golden finish. Bake in the preheated oven for 25-30 minutes or until golden brown and crispy. Allow to cool slightly before serving.

Bake

Spinach, fresh

Feta cheese, crumbled

Onion, finely chopped

Olive oil

Phyllo dough

Egg, beaten (for egg wash)

Salt

Black pepper, ground

In a bowl, combine bulgur wheat with 2 cups of boiling water. Cover and let it sit for about 30 minutes until the bulgur is tender. Drain any excess water if necessary.

Prepare the bulgur

In a large mixing bowl, combine the chopped parsley, mint, diced tomatoes, cucumber, and red onion.

Mix the vegetables and herbs

Once the bulgur is ready, fluff it with a fork and add it to the bowl with the vegetables and herbs.

Combine all ingredients

In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper. Pour the dressing over the salad and toss gently to combine.

Dress the salad

Refrigerate the tabbouleh for at least 30 minutes before serving to allow the flavors to meld. Serve chilled.

Chill and serve

Bulgur wheat

Fresh parsley, finely chopped

Fresh mint leaves, finely chopped

Tomatoes, diced

Cucumber, diced

Red onion, finely chopped

Lemon juice

Black pepper

In a food processor, combine the chickpeas, tahini, lemon juice, minced garlic, olive oil, salt, and cumin (if using).

Blend Ingredients

Blend the mixture until smooth, adding water a tablespoon at a time if necessary to reach your desired consistency.

Process Until Smooth

Taste the hummus and adjust seasoning as needed, adding more salt, lemon juice, or tahini to suit your taste.

Taste and Adjust

Transfer the hummus to a serving bowl, drizzle with olive oil, and enjoy with pita bread or vegetables.