Nancy's Falafel Pistachios

Nancy's Falafel Pistachios
Nancy's Falafel Pistachios
Before I left for my trip to Israel with Steven, I had a meeting with the California Pistachio Board. They were planning a lunch at my restaurant Chi Spacca to showcase recipes I was developing that highlighted pistachios. I told them I would soon be on my way to Israel and would return with at least one Israeli recipe to add to the mix because I knew that the pistachio was the peanut of not only Israel but the entire Middle East. Indeed, pistachios were sold at nearly every market I visited in Israel and were widely deployed—and enjoyed—in many dishes. This particular recipe was inspired by the falafel I ate at the wonderful Arab market in Akko. It was so striking that after asking the falafel man what spices were involved, I went to the spice guy at the same market and requested that he recreate the blend. I was a bit concerned that he would not be able to duplicate the mix. But it turned out that my request was not unique. He quickly began grinding away as if he had done this a thousand times. My request was merely the one thousand first.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 6–10 servings
Pistachio Hors D'Oeuvre Cocktail Party Nancy Silverton Spice Cumin Coriander Israeli Garlic Chile Pepper Passover
  • 1 teaspoon salt
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 tablespoon dried ground rosemary
  • 1 tablespoon dried ground basil
  • 1 tablespoon dried ground marjoram
  • 2 1/2 teaspoons turmeric
  • 2 cups (300 g) whole peeled garlic cloves
  • 2 cups (475 ml) olive oil
  • 6 dried hot red chilies, such as chilies de ã¡rbol or pequin chilies
  • 4 cups (500 g) unsalted pistachios in the shell
  • Carbohydrate 32 g(11%)
  • Fat 83 g(128%)
  • Fiber 8 g(34%)
  • Protein 16 g(31%)
  • Saturated Fat 11 g(55%)
  • Sodium 302 mg(13%)
  • Calories 900

A Culinary Journey: Nancy's Falafel Pistachios

My love for cooking is a constant adventure, a journey fueled by new experiences and the vibrant flavors of different cultures. Recently, I had the incredible opportunity to travel to Israel, a trip that not only enriched my life but also significantly impacted my culinary perspective. It was a whirlwind of bustling markets, breathtaking landscapes, and of course, incredible food. Before I left, I was working with the California Pistachio Board, developing recipes that showcased this versatile nut. I knew that Israel, with its rich culinary history and abundance of pistachios, would be the perfect place to find inspiration for a truly unique dish.

The Arab market in Akko was a sensory explosion. The air buzzed with activity, the aroma of spices filled the air, and vibrant displays of fresh produce and nuts were everywhere. It was there, amidst the colorful chaos, that I discovered the inspiration for this recipe: a simple yet unforgettable falafel. The falafel vendor’s secret blend of spices was the key; a unique mix that I had to recreate. I tracked down the spice merchant in the same market, and with a simple request, he began to work his magic, expertly grinding and blending spices with practiced ease. His familiar routine made me feel confident that this was a spice blend that was a local tradition, used often.

The result is this recipe – Nancy’s Falafel Pistachios – a delightful combination of savory spices and crunchy pistachios. It's a dish that captures the essence of my Israeli culinary adventure, a testament to the unexpected inspiration that can be found in the most vibrant of markets. The textures are wonderful, the deep, savory spices provide a fantastic taste. It's the kind of dish that you can easily adapt to your own taste and preferences. This recipe is a true reflection of my culinary journey, a celebration of the flavors I discovered in the heart of Israel.

This recipe is more than just a dish; it's a story. A story of culinary exploration, cultural exchange, and the delightful discovery of unexpected flavors. It's a story that I hope you'll enjoy reliving each time you make it. The vibrant flavors transport you straight to the bustling markets of Akko, evoking the sights, sounds, and unforgettable taste sensations of my culinary adventure. I encourage you to try it—and to share your own culinary adventures with me.

Ingredients: (A full list of ingredients would go here in a real blog post. The ingredients have been removed in this response per instructions.)

Preparation: (A detailed description of the preparation method would go here. This section has been removed per instructions.)

I hope you enjoy recreating this taste of Israel in your own kitchen! Let me know in the comments what your favorite travel-inspired recipes are.

Step-by-step

    • Combine the first six ingredients in a small bowl. Set aside the "falafel" spice.
    • Line a plate with paper towels. Using a mandolin with a safety attachment to protect your fingers, cut the garlic cloves into paper-thin slices.
    • Pour olive oil into a medium-size heavy skillet and heat over medium-high heat. Add the garlic slices and cook until crisp and light golden brown; do not burn or the garlic and oil will be unusable. Remove from the heat.
    • Using a slotted utensil, immediately transfer the garlic chips to the prepared plate to drain. Reserve the garlic-cooking oil.
    • Add the chilies and 2 tablespoons of the reserved garlic-cooking oil (save the remainder for another use) to a large heavy skillet. Set over medium-high heat.
    • Add the pistachios and sauté for 1 to 2 minutes. Add the "falafel" spice and salt and stir until the pistachios are coated with spice and heated through, 3 to 4 minutes.
    • Remove from heat. Transfer the pistachios and chilies to a serving bowl. Add the garlic chips and toss well. Serve warm or at room temperature.
Waffles?
Apple Turnovers Recipe?
Pancakes?
Brown Sugar Berry Cobbler?
Privacy policy