Скачать или смотреть Falafel Side Recipes! Delicious Syrian Pita, Pickled Cabbage & Tahina Sauce!

RECIPE video! Syrian pita, tangy pickled cabbage and creamy tahina sauce. Lisa and cooking legend Michael Rantissi show you everything you need to go alongside your home made falafel balls. This is Middle Eastern street food at its best! Subscribe to our channel for more amazing recipes and culinary adventures.

Make sure you check out the full video right here!
   • EPISODE 9 - FALAFEL: Middle Eastern street...  
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SYRIAN PITA BREAD

1 sachet (1 1/2 teaspoons/7 g) active dried yeast
1/4 teaspoon sugar
3/4 cup warm water
260 g (1 3/4 cups) plain (all purpose) flour, plus extra
1 teaspoon salt

Place the flour and salt into a large bowl. Make a well and add the yeast, sugar and water to the well. Stir. Allow to sit for 10 minutes or until it froths. (If you are sure your yeast is still active you can skip this step)

Bring the flour into the well, using a wooden spoon, and mix till a shaggy dough forms. Tip onto a floured bench and knead for about 10 minutes until a slightly sticky smooth dough forms. If the dough is too sticky, add a little more of the extra flour.

Cut the dough into 12 even pieces. Gently shape each piece into a ball. On a floured benchtop, with a floured rolling pin, roll each one into a flat 9 cm (3½ inch) circle.

Spread a clean tea towel on the benchtop. Sprinkle with some extra flour. Place the dough circles on the floured area and cover with another tea towel to prevent them from drying out. Allow to rise for 1 hour or until the dough circles have almost doubled in size.

Preheat the oven to 200°C (400°F/Gas 6) with a baking tray inside.

Carefully place 6 or so dough circles directly onto the hot tray, with space in between. Bake for 5 minutes or until puffed. They should be pale, cooked through with a light golden base. Repeat with the remaining dough circles.

Eat on the day of baking or store in an airtight container and reheat (in the microwave or oven) to serve.

Makes 12

This recipe has been adapted from the one first published in It’s Always About the Food by Monday Morning Cooking Club (Harper Collins 2017). With thanks to Huguette Ades for sharing her wonderful family recipe with us!
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PICKLED CABBAGE

½ head white cabbage
2 tablespoons salt
750ml water
500ml white vinegar

Shave the cabbage. For best results use a mandolin. Add the salt and mix together. This will release liquid.

In a saucepan combine the water and vinegar and bring to the boil. Pour over the cabbage. Allow to come to room temperature. Ferment the cabbage in the fridge for 2 to 3 days before using.
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TAHINI SAUCE

2 garlic cloves, peeled
1 tbsp salt flakes
280 g tahini
Juice of 1 lemon
180ml water, plus extra

Put the tahini in a bowl. Grate the garlic into the bowl and add the salt and lemon juice, whisk to combine. Add the water, a little at a time, whisking. Add more or less water depending on how thick you want it.
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ABOUT WALKING UP AN APPETITE

Eat, walk, talk + cook with Monday Morning Cooking Club cookbook author and food lover Lisa Goldberg in her new series ‘Walking up an Appetite’.

Over 10 episodes, explore the delights and deliciousness of greater Sydney alongside the entertaining and untiring Lisa Goldberg - author, Instagram food influencer and cook - as she walks more than 100 km through the many and varied suburbs of Sydney.

Lisa uncovers the city's culinary secrets, sharing 3 irresistible versions of the same dish in each episode. Get ready for dazzling sights, suburb snippets and special guests. When the walking is done, Lisa will head back to her kitchen to cook something seriously delicious, inspired by the day.

From hot brisket sandwiches to flaky croissants, from crisp fish and chips to steaming bowls of pho, Walking up an Appetite has it all.
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00:00 Syrian Pita Recipe
01:40 Pickled Cabbage Recipe
02:37 Tahina Sauce Recipe
03:36 Falafel Wrap Assembly