Lebanese Sizzler

Posted on Dec 2 2013 - 2:42pm by IBC News

Succulent falafel patties combined with bean and spinach rice topped with hot sauce and vegetables are assembled to give you a sizzling extravagance.

Preparation Time: 
Cooking Time: 
Makes 2 sizzlers


1 recipe Bean and Spinach Rice
1 recipe Falafel
oil for deep-frying
2 tbsp oil mixed with ½ cup water

For the vegetables in hot sauce
4 large sized tomatoes, blanched and peeled
2 tsp chilli powder
3 cloves of garlic (lehsun)
1 tbsp oil
1/4 cup finely chopped spring onions whites
1/2 tsp roasted cumin seeds (jeera) powder
2 tbsp tomato ketchup
salt to taste
2 cups boiled mixed vegetables (zucchini, carrots, mushrooms, brinjal etc.), cut into cubes
1/5 cup finely chopped spring onion greens

For the vegetables in hot sauce
Blend the tomatoes, chilli powder and garlic in a mixer to a smooth pureé. Keep aside.
Heat the oil in a pan, add the spring onion whites and sauté till they turn translucent.
Add the prepared purée, cumin seeds powder, tomato ketchup and salt and cook till the mixture leaves oil.
Add the mixed vegetables and simmer for 2 to 3 minutes.
Add the spring onion greens and mix well. Keep aside.

How to proceed
Heat 2 sizzler plates over an open flame till they are red hot. Place them on their respective wooden trays.
Arrange half of the bean and spinach rice on the hot sizzler plate.
Pour half the vegetable hot sauce over it.
Place half the falafels on one side of the sizzler plate.
Repeat with the remaining ingredients to make one more sizzler.
Pour the oil-water mixture over the cast iron plates for a sizzling effect.
Serve immediately.

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