Nada Yehya, Fennel fritters/ Kawarma Tabbouleh
Fennel Fritters Recipe
Fresh fennel leaves
You can substitute the Fennel leaves with:
Onions & Parsley
or any other combination of veggies.
Mix the eggs in a food processor, add the salt, pepper and dried coriander. Add a generous amount of washed and dried fresh fennel leaves. When the mixture is homogenous, gradually add the flour and 2 -3 tbsp of starch while checking the consistency. It should feel just like thick yogurt.
In a fairly deep pan, heat the vegetable oil. To test the temperature, put a small dollop. If it sizzles immediatly, the oil is ready. With a large spoon, gently drop the mixture and pat to shape it into a disc. Wait till crispy on one side, then flip. The fritter is done when it is golden on both sides.
Make sure to remove the fritters from the oil a little lighter in color than wanted, it will keep browning while cooling.
For extra crispiness, start with high heat, then before removing, lower the heat so the fritter can completely cook from the inside.
When the frying is done, place the fritters on a rack for cooling so the air circulates all around them. This will prevet them from absorbing extra oil and becoming soggy.
Kawarma Tabbouleh Recipe
1 cup Bulgur wheat
1/2 cup boiled water
1 Pot of water
3 Tbsp Kawarma
3 spring onions
Boil the Water pot, add salt. Slice the cabbage into wedges and boil. In a heat-resistant glassware, put the bulgur wheat and gradually add the boiling water while stirring. When the bulgur is soft, add the Kawarma, and stir, then add the chickpeas.
If you feel that the Kawarma is still solid, lift on top of the cabbage pot and stir.
Slice the Onions and mint, add on top of the bulgur mixture, decorate with the cooked cabbage leaves and serve while warm (Not too hot).
Traditionnaly this dish is eaten with your hands using the blanched cabbages instead of bread.