Artichoke is a New School Kebab and Mezze Bar in Singapore. It is an extension of Bjorn’s slapstick personality inspired by his favourite movie, You Dont Mess with the Zohan. They were brought to Europe by migrants from the Middle East in the 70s. Artichoke is a Middle Eastern-inspired restaurant in the heart of Singapore’s Arts and Heritage district, helmed by chef-owner Bjorn Shen. Scooped using an aleb falafel, or metal mould, the perfect falafel is crunchy on the outside and soft in the middle. In Europe, cooks mainly use chickpeas, which are ground and sculpted into balls, spiced with parsley, cumin and coriander and dunked in a deep fryer. The word falafel is the plural form of fulful, the Classical Arabic word for pepper. Egyptian Copts lay claim to the taamia, an earlier version of falafel made from fava beans. This list’s second vegan favourite is also believed to have originated in Egypt, though who exactly cooked these deep-fried treats for the first time is disputed. If you’re lucky enough to live near a Syrian, Egyptian or Palestinian restaurant, you could find it served on a plate warm, topped with olive oil and whole chickpeas. Hummus is probably one of the best-known Middle Eastern foods due to its surge of popularity worldwide. Flavours stretch from chilli to sweet potato, delivered in small, plastic packages sometimes paired with pre-cut carrot sticks. Most of Europe’s hummus is produced and sold on an industrial scale. Whether served by Syrians in cosy restaurants or sold as a pre-packaged lunchtime snack inside a supermarket chain, hummus is rich in vitamin B and contains zero cholesterol, making it one of the healthiest snacks out there. Peeled chickpeas give hummus an extra smooth texture (cooking.journey/Instagram)
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |