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Chickpea Fritters
Chickpea Fritters
This is a pretty standard chickpea fritters recipe that is super tasty and ready in 10 minutes. All the ingredients get pulsed in a food processor. The cilantro and green onion gets stirred in. Drop them in a pot of hot oil with a cookie dropper for 5 minutes to fry, then drain the grease. The secret to having these fritters stay together in the oil without breaking apart is to not touch them. Let the fritters set. They’ll be alright. If you fidget with them right off the bat, they’ll separate. Serve the fritters with a simple yogurt sauce made of Greek yogurt, honey, crushed red pepper, salt, and pepper.
Equipment
- food processor
- cookie dropper
Ingredients
- 1 can chickpeas drained
- 1 large egg
- 1 tsp ground cumin
- 1/2 tsp ground ginger
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp baking soda
- 2 green onions finely chopped
- 1/2 cup cilantro finely chopped
- vegetable oil for frying
Instructions
- Place the chickpeas, egg, seasonings, and baking soda in a food processor.
- Blend until smooth.
- Stir in the green onion and cilantro.
- Heat up 3” deep of vegetable oil in a small pot over medium high heat. Using a cookie dropper, drop in 4-5 balls of the dough. Fry for about 5 minutes, flipping half way through. Drain grease on paper towel.
Imbakbaka (Libyan Chicken and Pasta)
Imbakbaka (Libyan Chicken and Pasta)
This is the first Libyan recipe on stonedsoup.net; and it is probably the most commonly eaten home cooked dish: imbakbaka. With Italy having a huge influence over Libyan cuisine, this dish has the essence of the classic Italian dish, minestrone. Imbakbaka is really the Libyan version; much less soupy. Chicken pieces are seared then braised in a tomato based broth with a large variety of spices used in a plethora of North African dishes: coriander, cayenne, cumin, caraway, paprika, turmeric, to name a few. Then dry pasta is added, soaking up the remaining broth. This version of imbakbaka is fairly spicy with the cayenne and jalapeños, so adjust accordingly to your spice level.
Servings: 4
Ingredients
- 4 bone in chicken thighs
- 1 lb dry pasta shells, penne, gemili
- 3 tbsp vegetable oil
- 1 medium onion diced
- 6 garlic cloves minced
- 3 tbsp tomato paste
- 2 tsp ground coriander
- 1 tsp cayenne pepper
- 1 tsp ground caraway seeds
- 1 tsp salt
- 1/2 tsp paprika
- 1/2 tsp ground cumin
- 1/2 tsp black pepper
- 1/4 tsp ground turmeric
- 1 pinch ground cinnamon
- 1 pinch ground nutmeg
- 1 pinch ground cloves
- 1 pinch ground cardamom
- 1 large jalapeños thinly sliced
- 8 cups boiling water
Instructions
- Heat up the vegetable oil in a large sauté pan over medium high heat. Sauté the onions for 5 minutes.
- Add the chicken to the pan. Brown for 5 minutes on each side.
- Turn the heat down to medium. Add in the garlic, tomato paste, and all of the spices. Cook for 3 minutes.
- Pour in the boiling water. Simmer the chicken for 45 minutes on medium low heat.
- Stir in the pasta and jalapeños.
- Simmer for 20 minutes until the pasta is cooked through.
Corn Cheese
Corn Cheese
Known as cheesy corn in Korea, corn cheese is a popular side dish that you will find at every Korean bbq. Corn, onion, chilies, mayo, and seasonings are cooked in a cast iron skillet for a couple of minutes, then topped with cheese, and broiled until bubbly. To enhance the flavor even more, you can add bacon, shrimp, crab, bell peppers, or peas to the corn before you add it to the skillet.
Equipment
- cast iron skillet
Ingredients
- 1 can corn drained
- 1/4 cup white onion finely chopped
- 3 tbsp mayonnaise
- 1 tsp sugar
- 1/4 tsp salt
- 1 pinch black pepper
- 1 red chili finely chopped
- 1 tbsp butter
- 1/2 cup mozzarella
Instructions
- Mix together the corn, onion, mayo, sugar, salt, pepper, and red chilies.
- Melt the butter in an 8” cast iron skillet over medium high heat. Pour the corn mixture into the skillet. Cook for 3 minutes.
- Top the corn with mozzarella cheese.
- Turnnon your oven’s broiler. Place the skillet under the broiler for 2-3 minutes to brown the cheese until it is bubbling.
