All from scratch: Pitta Bread, falafel and tzatziki
After reading an article on macrobiotic food, I have increasingly been interested in this diet. The article started with a typical macrobiotic menu:
Quinoa, pumpkin seeds, yoghurt and fresh raspberries
Lunch: Tofu patties
Dinner: Fish green curry
been a fan of big fry ups, this simple menu convinced me to look for further
Like most people I was completely misinformed on macrobiotic. For me, it sounded like the sort of diet followed by some anaemic hippies grazing on wheat grass and rancid yoghurt.
The truth is much more joyful. The term macro (great) biotic (life) first appeared in a German book in the late 18th century. Since then, it has been theorised and developed to what it is know as now: A diet characterised by balancing yin and yang foods. A balance diet leading, theoretically to a balanced life.
Yin symbolises expansion while Yang characterises inward movement. Although both sides should be balanced, foods considered extremely yin or yang are not to be consumed. Extremely yang foods are typically meat and animal products including eggs and extremely yin foods are coffee, refined sugar and chocolate.
While I do not mind restricting yin foods, I strongly believe cutting off yang foods leads to severe deficiencies.
Therefore, reading and learning about macrobiotic diet is a way to introduce new ingredients to my everyday meals. Such as tofu, whole grain, seeds, adzuki beans, etc… It’s like discovering a new world of food and dishes.
My first macrobiotic dinner was a delicious and healthy pitta filled with chickpeas and tzatziki.
A very Middle Eastern delight, easy to make and oh-so-tasteful.
Remembering my hummus nightmare, I chose to use canned chickpeas for the falafel (A combination of spicy chickpea It is rich in fibre and protein)
1 medium can of chick peas
3 garlic cloves
Cumin (1 teaspoon)
Flour (1 tablespoon)
Coriander and/ or parsley
1 tb flour
Salt and Pepper
Mix all ingredients in a blender with flour and egg. Add a little water if necessary but do not overblend. Shape into balls or patties and brown into little oil.
originates from Greece
Greece. It is just the perfect match as a dip or to drizzle over the falafel.
Drain 1 1 unsweetened yoghurt in a cheesecloth for at least one hour. Finely chop a cucumber, remove seed and drain for an hour.
Blend drained yoghurt, fresh mint, lemon juice and a clove of garlic until smooth and mix with the cucumber.
It is very important to drain both yoghurt and cucumber, otherwise the tzatziki will turn into a soup.
I used Barbara’s pitta bread recipe and divided the quantities by 3 and ended up with 6 beautifully brown pitta.