Summary

Ingredients

• 2 cans chickpeas and 0.5 dl draining liquid for hummus and:
• 2 tablespoon sesame paste (tahini)
• Lemon juice
• 2 tablespoon olive oil
• 0.5 teaspoon ½ caraway seeds
• 1 teaspoon paprika powder
• 2 cloves garlic
• 1 teaspoon salt
• 2 tablespoon parsley, chopped
• 1 tablespoon olive oil
• Parsley, as a garnish
• 200 g feta cheese for bar and:
• 125 g cream cheese
• 0.5 teaspoon ½ caraway seeds
• 2 pinches cayenne pepper
• 4 tablespoon peppermint, chopped
• 2 tablespoon parsley, chopped
• olive oil

For the marinade: for javnih

• 3 tablespoon lemon juice
• 3 tablespoon olive oil
• 0.5 teaspoon ½ caraway seeds
• 1 teaspoon paprika powder
• 3 pinches cayenne pepper
• Garlic, pressed
• 1 tablespoon thyme, chopped
• 850 g chicken wins
• 0.5 teaspoon ½ salt
• Cook 250 g bulgur according to the instructions for tabbuleh and:
• 3 tablespoon lemon juice
• 2 tablespoon olive oil
• 3 spring onion (s), chopped
• 4 tablespoon parsley, chopped
• 2 tomato (s), finely diced
• Salt and pepper as needed

For the filling: for Sambusak charuf:

• 3 tablespoon pine nuts
• 1 onion (s), chopped
• 1 garlic, pressed
• olive oil
• 500 g lamb, minced
• 3 tablespoon parsley, chopped
• 2 tablespoon coriander greens, chopped
• 1 teaspoon thyme, chopped
• 1 lemon (s), peel only
• 1 teaspoon clove (s), ground
• 1 pinch cayenne pepper
• 0.5 teaspoon ½ salt
• 2 packs dough, rectangular pasta doughs (5615;16 cm) for parcels
• 1 egg (s), beaten
• 2 tablespoon sesame seeds
• 2 cans chickpeas, drained for falafel and:
• 1 tablespoon sesame paste (tahini)
• 2 tablespoon lemon juice
• 0.5 teaspoon ½ cumin
• 1 teaspoon turmeric
• 2 pinches cayenne pepper
• 1 clove garlic
• 0.5 teaspoon ½ salt
• 2 tablespoon parsley, chopped

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Instructions

1. Hummus (chickpea puree):
2. Set aside 1 tablespoon chickpeas for the garnish. Puree the rest of the liquid and all the other ingredients up to and including the salt very finely, or pass through a sieve. Mix in the parsley, serve, pour the oil over it and garnish.
3. Hummus can be kept tightly closed in the refrigerator for 1 week.
4. Schanklisch (cheese dumplings):
5. Finely mash the feta and cream cheese together with a fork, season, cover and cool for 20 minutes.
6. Mix the peppermint and parsley. Shape the mixture with 2 teaspoons of dumplings, turn in the herb mixture and drizzle a little with oil.
7. Shape dumplings 1 day in advance, turn in the herbs before serving.
8. Jawanih (Chicken Wings):
9. MARINADE: Mix the lemon juice with all the ingredients up to and including the thyme. Brush the chicken wings with it, cover and marinate in the refrigerator.
10. Preheat the oven to 220 degrees.
11. Take out, season with salt and place on a baking sheet lined with baking paper.
12. ROAST: 20 minutes in the middle of the oven.
13. Tabbuleh:
14. Mix all ingredients
15. Sambusak charuf (packet of lamb):
16. Preheat the oven to 220 degrees
17. FILLING: Roast the pine nuts in a hot pan without oil, remove and set aside. Briefly sauté the onion and garlic in the oil in the same pan, allow to cool slightly.
18. Mix the meat with the remaining ingredients, add the pine nuts, onions and garlic, mix everything well by hand, cover and cool.
19. PACKAGE: Roll out the dough 4 cm larger in length and width and cut into 12 squares each.
20. Spread the filling in the middle of the pieces, brush the edges with a little egg. Fold the 4 corners of the dough in the middle and press them together. Place the parcel on a baking sheet lined with baking paper, brush with the remaining egg and sprinkle with sesame seeds.
21. BAKING: 15 min in the middle of the oven. Or fry in hot oil for 3 minutes without egg and sesame seeds. Drain on kitchen paper
22. Falafel (chickpea balls):
23. Preheat the oven to 220 degrees
24. Puree the chickpeas with all the ingredients up to and including salt. Mix in the parsley, cover and let stand for 30 minutes. Shape the mixture into balls the size of a tree and place on a baking sheet lined with baking paper.
25. BAKING: 15 minutes in the middle of the oven. Or fry in portions in hot oil for 3 minutes until golden. Drain on kitchen paper.