Lebanese Sizzler recipe - How to make Lebanese Sizzler
Main Procedure
For the bean and spinach rice- Heat the oil in a pan, add the garlic and green chilli and sauté for a few seconds.
- Add the spinach, kidney beans and salt and sauté for 3 to 4 minutes.
- Add the rice and cumin seed powder and toss well. Keep aside.
For the vegetables in hot sauce - Blend the tomatoes, chilli powder and garlic to a smooth pureé in a blender.
- Heat the oil in a pan, add the spring onion whites and sauté till they turn translucent.
- Add the puréed tomatoes, cumin seed powder, tomato ketchup and salt and cook till the oil has separated from the sauce.
- Add the vegetables and simmer for another 2 to 3 minutes.
- Add the spring onion greens and mix well. Keep aside.
For the felafel- Drain the Kabuli chana. Grind all the ingredients in a blender without using any water to make a coarse paste.
- Divide the mixture into 4 equal portions and shape each portion into a flat patty.
- Deep fry the patties in hot oil over a medium flame till they are golden brown in colour.
- Drain on absorbent paper and keep aside.
How to proceed- Heat 2 sizzler plates over an open flame till they are red hot. Then place them on their respective wooden trays.
- Arrange half of the bean and spinach rice on a hot sizzler plate.
- Pour half the vegetables in hot sauce over.
- Place 2 felafels on one side of the sizzler plate.
- Repeat with the remaining ingredients on the other sizzler plate to make one more sizzler.
- Pour the oil-water mixture over the cast iron plates for a sizzling effect.
- Serve immediately.