Appetizers > Middle Eastern Recipes > Bajiy >
Bajiy
Somali Red Lentil Fritters
1/2 LB red lentils
1/4 C Besan (chickpea or gram) flour*
1 tsp. garlic, minced
1 tsp. fresh ginger, grated
2 TBS fresh coriander leaves, chopped
1 small chili, finely chopped
Oil (for frying)
Wash lentils under cold water. Place lentils in a bowl; cover with water and set aside to soak overnight. The following day, drain lentils. Place in a blender and process until smooth (add a little water if necessary). Add Besan (chickpea) flour, garlic, ginger and chili; pulse until thoroughly mixed. Turn mixture into a bowl; stir in chopped coriander. Heat oil in a wok or large skillet. Drop batter into skillet (one tablespoon per fritter). Fry until golden on both sides; drain on paper towels.
Suggestion: Serve with hot pepper dipping sauce.
*Note: Besan (chickpea) flour can be found in Middle Eastern specialty stores, or can be homemade (see following recipe).
Besan
Chickpea Flour
1 LB dried chickpeas (garbanzo beans)
Place dried chickpeas in a food processor. Cover and process on high speed for about three minutes, or until powdery flour forms. Sift mixture into a bowl to separate flour from hard chickpeas which did not powder properly; use a spice grinder to process to a fine, powdery flour. When all chickpeas have been ground to flour, sift again to discard remaining pieces of chickpeas. Store chickpea flour in an airtight container until needed.
Related Link:
Food Fare Culinary Collection: Arabic Cookery
HOME | Recipes | News & Updates | About Food Fare | Contact | Site Map
