Egyptian Stuffed Grape Leaves

Ingredients: 

• 0.8 lb of ground beef 
• 1.5 cups of uncooked rice 
• 1 Large onions (or 2 small ones) 
• 1 Can of preserved (pickled) grape leaves 
• A handful of parsley 
• 1 tsp of allspice 
• 1 tsp of lemon pepper salt 
• 1 tsp garlic powder 
• 1 tsp lemon juice 
• 4+ Chicken boullions 

Directions:

Boil grape leaves for 8 minutes. Drain and let cool down. Chop onion very fine. Chop parsley very fine. Mix chopped onion, chopped parsley, ground beef, rice, allspice, lemon pepper salt, and garlic powder together into a paste. Stuff grape leaves. Tightly pack stuffed grape leaves into a medium-large saucepan in layers. Make sure each layer is completely filled in. Cover to top layer with a plate to weight the stuffed grape leaves down. Cover with water. Add chicken boullions and lemon juice to water and bring to a boil. Simmer for approximately 45 minutes or until water is almost gone. Serve and enjoy!

Falafel

Ingredients:

• 4 cups Crushed beans
• ¾ cup finely chopped onions
• 1/4 cup finely chopped green garlic (if not available use normal garlic)
• 1 cup chopped fresh coriander
• 1 cup chopped fresh leek (if not available use green onions)
• 1-cup mint
• Seasoning: Salt, Pepper, Coriander, Cumin,
• Baking powder
• Sesame

Directions:

Wash thoroughly the crushed beans and leave it over night in cold water for at least 12 hours. After this period chop the bean grains in the chopping machine and add to it all the ingredients above, and chop them all together again until it is smooth but not very smooth. Season without to taste. You can freeze the mix at this point for later use. When ready to use, add baking powder and shape the falafel (about a tablespoon at a time) in small balls or disks, dip it in sesame, and fry in boiling oil.