Mixed Hot Appetizer

Ingredients

• Falafel: 250 g dried chickpeas, not canned
• Falafel: 80 g onion, roughly chopped
• Falafel: 40 g parsley
• Falafel: 20 g cilantro
• Falafel: 3 garlic cloves
• Falafel: 1 1/2 tsp cumin
• Falafel: 1 tsp ground coriander
• Falafel: 1 tsp salt
• Falafel: 1/2 tsp baking powder
• Falafel: 1 litre neutral oil for frying
• Falafel: 2 litres water for soaking
• Fried Kibbeh: Shell: 150 g fine bulgur, 300 g lean ground beef, 80 g grated onion, 1 tsp salt, 1/2 tsp allspice
• Fried Kibbeh: Filling: 200 g ground beef, 120 g finely chopped onion, 30 g pine nuts, 15 ml olive oil, 1/4 tsp cinnamon, 1/2 tsp salt
• Fried Kibbeh: 300 ml cold water for soaking bulgur
• Fried Kibbeh: 1 litre neutral oil for frying
• Cheese Rolls: 12 spring-roll wrappers, approximately 20 cm square
• Cheese Rolls: 200 g low-moisture mozzarella, grated
• Cheese Rolls: 100 g feta, crumbled
• Cheese Rolls: 20 g parsley, chopped
• Cheese Rolls: 1/4 tsp black pepper
• Cheese Rolls: 15 g flour
• Cheese Rolls: 20 ml water
• Cheese Rolls: 750 ml neutral oil for frying
• Meat Sambousek: Dough: 250 g all-purpose flour, 125 ml water, 35 ml olive oil, 1/2 tsp salt
• Meat Sambousek: Filling: 250 g ground beef, 130 g finely chopped onion, 15 ml olive oil, 15 g chopped parsley, 1/2 tsp allspice, 1/4 tsp cinnamon, 1/2 tsp salt
• Meat Sambousek: 750 ml neutral oil for frying

Method

1. Begin the falafel chickpea soak the day before serving. Make and cool the meat fillings first on cooking day, then assemble the kibbeh, cheese rolls and sambousek. Keep all raw meat mixtures refrigerated until shaping.

2. Falafel — Cover dried chickpeas with 2 litres cold water and refrigerate 12–24 hours. Drain very thoroughly; do not cook or substitute canned chickpeas.

3. Falafel — Pulse chickpeas, onion, herbs, garlic, spices and salt in a processor until finely minced and able to hold together when squeezed. Scrape down several times; do not puree.

4. Falafel — Stir in baking powder, cover and refrigerate 30 minutes. Shape into about 20 small flattened balls using firm pressure.

5. Falafel — Heat oil 5 cm deep in a heavy pot to 175°C/350°F. Fry a test piece for 4–5 minutes; it should be deep golden and cooked through. Fry remaining pieces in batches, maintaining temperature, then drain on a rack.

6. Fried Kibbeh — Soak bulgur in cold water 15 minutes, then drain and squeeze very dry in a clean towel.

7. Fried Kibbeh — For filling, soften onion in olive oil 6 minutes, add beef, cinnamon and salt and cook to 71°C/160°F. Stir in pine nuts and cool completely.

8. Fried Kibbeh — Process shell beef with grated onion, salt and allspice until tacky. Add drained bulgur and pulse until cohesive. Chill 15 minutes.

9. Fried Kibbeh — With damp hands divide shell into 16 portions. Hollow each into a thin cup, add a teaspoon of cooled filling, close and shape into an oval with pointed ends. Repair cracks with damp fingers and chill 15 minutes.

10. Fried Kibbeh — Heat oil 5 cm deep to 175°C/350°F. Fry in batches for 5–7 minutes until deep golden and the meat shell reaches 71°C/160°F. Drain on a rack.

11. Cheese Rolls — Mix mozzarella, feta, parsley and pepper. Stir flour and water into a thick sealing paste.

12. Cheese Rolls — Place a wrapper with a corner toward you. Add one-twelfth of filling near the lower corner, fold over, fold sides inward and roll tightly. Seal final corner with paste. Repeat.

13. Cheese Rolls — Heat oil 4 cm deep to 175°C/350°F. Fry rolls in small batches for 2–3 minutes, turning, until golden. Drain on a rack and cool 2 minutes before eating.

14. Meat Sambousek — Mix dough ingredients, knead 5 minutes until smooth, cover and rest 30 minutes.

15. Meat Sambousek — Soften filling onion in olive oil 8 minutes. Add beef, allspice, cinnamon and salt and cook to 71°C/160°F, breaking into crumbs. Stir in parsley and cool completely.

16. Meat Sambousek — Divide dough into 16 balls and roll each into a 10 cm circle on a lightly floured surface. Add a tablespoon of filling, fold into a half-moon and firmly crimp edges.

17. Meat Sambousek — Heat oil 4 cm deep to 175°C/350°F. Fry in batches for 3–4 minutes, turning until golden. Drain on a rack.

18. Arrange the four finished appetizers on a large platter and serve promptly. If cooking sequentially, hold finished pieces on racks in a 95°C/200°F oven for no more than 20 minutes; fry cheese rolls last.