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Ingredients: Kubbeh Hamusta with Falafel Mezze
Overview

Tomer takes you through the ingredients behind some of the well-known street food dishes in and around Israel. From the fresh herbs that are packed into this green version of falafel to leafy greens and plenty of lemon that make up the sour broth base for Kubbeh Hamusta - a warming soup often found in the markets of Jerusalem.

Ingredients
📦 Specialist Ingredient of the week

Specialist ingredients of the week

  • Dry chickpeas
  • Chickpea flour
  • Fine semolina
💡 A bit about your specialist ingredient

A bit about the specialist ingredients

Dry chickpeas & chickpea flour - chickpeas are an ancient crop with a rich history and have gone from a peasant superfood to a fashionable item for the home pantry. Throughout history it has travelled across borders taking on local flavours along the way, the result is not just a delicious array of dishes but also a culinary custody battle over its origins. Throughout Israel and its neighbours, chickpeas are found in the likes of hummus, falafel, fresh salads and stews. The grinding of chickpeas into flour for use in sweet and savoury dishes, from unleavened pancakes to a thickener for sauces, has been seen across cultures throughout history but has risen in popularity in recent years along with the rise in interest for gluten free alternatives.

Fine semolina - semolina can be found across the Middle East in cakes which you'll see in Arab-owned bakeries throughout Israel perfumed with rose water. It also is a key feature in ancient flat breads including Laffa, which have their origins in the Fertile Crescent (a region spanning the Middle East, known historically for its rich soils and abundant access to water) before spreading westward around the Mediterranean and North Africa.

🗒 Ingredients You Need

Ingredients You Need

  • Cauliflower 1 large / 2 small cauliflower
  • 4 garlic cloves
  • 2 fresh red or green chillis
  • juice of 1.5 lemons
  • salt to taste
  • olive oil
  • 240ml tahini (feel free to adjust according to your preferred consistency)
  • 120ml ice cold water

Falafel

  • 1kg (500g dried) chickpeas – soaked over night
  • 100g coriander
  • 100g parsley
  • 200g white onion
  • 35g garlic
  • 20g green chili
  • 25g salt
  • 12g cumin
  • 5g coriander seeds
  • 3g cardamom
  • 5g bicarbonate
  • 50g chickpea flour
  • 100g water

Hamusta

  • 500g mince beef
  • 2 onions
  • 1 leek
  • 4-5 stalks celery
  • 1/2 bunch parsley
  • 1/2 bunch coriander
  • 5-6 cloves garlic
  • 1 green chili
  • 1 bunch green chard (or spinach alternatively)
  • 3 lemons

Spices

  • turmeric
  • ground coriander
  • ground cumin

Kubbeh

  • 500g fine semolina
  • 280g water
  • 1/2 tsp fine salt
  • 2 tbsp olive oil
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Tomer Hauptman
I prefer rustic, hearty, authentic heritage food and have stepped away from the over-plated more towards food with emotion and history.