i am part syrian because my dad was born in egypt. who likes the syrian food Falafel. i think it real good.?

Answer 1

I love it! my dad makes pretty good ones :)

Answer 2

Falafel is not just syrian food. It's common all over the middle east.

Answer 3

yeah i like Syrian food but i love falafel its so good

Answer 4

you are syrian b/c your dad was born in egypt??
hmmm.
egypt is different than syria...ask daddy to explain your background to you again.
and yes, falafel rocks!

Answer 5

properly, you should no that Israelis have connections (yet no longer strictly direct connections) with the Arabs, and a few of them are particularly arabs. So its sensible that a number of them consume Hummos and Falafel, and so on. yet its on no account an "Israeli!" nutrients! its basically Arabian nutrients. and for those speaking approximately pizza and that nutrients is international. there's a BIGGG distinction between western nutrients and jap nutrients, so no nutrients isn't an identical everywhere. Evey region has its own way of existence, especially whilst speaking approximately nutrients. chinese language nutrients is particularly different from British nutrients that's particularly different from Palestinian or Egyptian nutrients.

Answer 6

I love falafel, as long as it's not too dry, with lots of tahini and cucumber slices. It's great in a pita.

Answer 7

arent you then part egyptian? How can you be syrian unless your father is a syrian born in egypt? besides, falafels are not egyptian! you sound a bit confused my dear, try these recipes

Egyptian Chicken (Biram Ruzz)

1 1/2 Cups medium grain uncooked rice
4 Boneless, skinless chicken breasts
2 tsp. each Salt and Pepper
1 tsp. each ground cardamom and garlic powder
2 Cups whole milk
1 (14 1/2 oz) Can of Chicken stock
4 Tblsp. Butter

Preheat oven to 350 degrees. Melt the butter in a 2 1/2 quart casserole and coat the inside of the pan thoroughly. Add 1/2 of the rice. Place the chicken breasts on top of the rice. Sprinkle with the salt, pepper, cardamom and garlic powder. Pour the rest of the rice evenly over the chicken. Heat the milk with half of the chicken stock and carefully pour over the rice. Cook uncovered in the oven about 30 minutes. If becoming too dry, add the remaining chicken stock and cook an additional 30 minutes. Remove from the oven, cover with foil and allow to steam for about 30 minutes. Remove the foil and run a thin knife or spatula under to loosen the dish. Turn out onto a plate and serve warm.

Dill Spinach

1 Medium onion, chopped
1 Tblsp. vegetable oil
2 garlic cloves, minced
2 Tblsp. freshly chopped dill
1 - 15 oz. - Can Tomato sauce
1 - 10 oz. - Package of frozen spinach, thawed
1/2 cup water

Saute the onion in the oil in a saucepan. Add the garlic and the dill and continue to saute for approx. 2 minutes. Add the tomato sauce and bring to a boil. Reduce the heat to low and simmer for 10 minutes. Add the spinach and the water, bring to a boil again then lower the heat, cover and simmer for an additional 15 minutes.

Lentil Soup

2 cups Lentils
2 Quarts chicken or vegetable stock
2 medium onions, cut into pieces
1 medium tomato, cut into pieces
1 medium carrot, cut into pieces
1 medium zucchini squash, cut into pieces
1 Tblsp. onion, finely chopped
2 Tblsp. olive oil
2 Tblsp. lemon juice
1 tsp. Cumin
2 tsp. each of salt and pepper

Wash lentils. Put stock into a 4 - 5 quart pot and bring to a boil. Add the pieces of onion, tomato and carrot and the lentils. Lower the heat and simmer for about 1/2 hour or until the lentils are tender. Puree the mixture in a blender or food processor and return to the pot. Saute the finely chopped onion in the olive oil until slightly brown. Add the sauted onion, cumin, lemon juice, salt and pepper to the soup and heat over low heat for about 3 minutes.

Spicy Potato Salad

3 lbs. red potatoes
2 tbsp harissa paste
2/3 cup chopped parsley
1 1/2 gloves of garlic, minced
Juice of 2 lemons
1 1/2 Tblsp. vegetable oil
Salt and pepper to taste

Boil potatoes, cool, peel and cut into bite size chunks. Add the remaining ingredients and mix well. Serve chilled.


Citrus Cheese Pancakes

1 Cup Ricotta or Cottage Cheese
3 Eggs
1 Tblsp. Salad oil
1/4 Cup unsifted Flour
1/4 Cup Milk
2 Tsp. Sugar
1/8 Tsp. Salt
1 Tsp. Baking Powder
1 Tsp. Grated Lemon rind
1 Tsp. Grated Orange rind

Combine ingredients in a blender and mix until smooth. Pour enough batter for each pancake on a lightly oiled heated skillet or griddle. Turn with a spatula when bubbles form on the surface and the edges are slightly brown. Remove to a serving platter and serve warm with fruit or dusted with powdered sugar.

Answer 8

Falafel is delicious! Love it.

Answer 9

I love off of middle eastern food!

Answer 10

no, you're part Egyptian because your dad was born in Egypt.

Answer 11

It is good. Is cous-cous Syrian too? I love that stuff too.