Lazy Lamb Shuwa Kebab, Toum and Falafel

A. Lamb Shuwa

Taken from <https://youtu.be/tXAvIdS132E?si=6D0aHWIevZ4J-H5n>

This recipe uses a large piece of lamb shoulder / leg, which we can't possibly finish in a day. So, you can freeze the rest and enjoy on a later date.

Also, the recipe uses too much chilli flakes and spices. Perhaps, we could find a way to tweak the spice rub to be less spicy and still enough to coat the entire piece of lamb.

B. Toum

Adapted from <https://www.seriouseats.com/traditional-toum>. Can halve the recipe for smaller batch of toum.

C. Falafel

Taken from from <https://silkroadrecipes.com/chickpea-patties-pan-fried-falafel/>

100gm of dried dhal / chickpea (once hydrated, turns to 150gm)

(Blended with)

1 tbsp coriander seeds

1 tbsp cumin

5 cardamom pods

A few black pepper pods

(Dry roasted, ground, and blended with)

1/2 tsp coarse salt

2 cloves garlic

1/2 inch ginger

3/4 red onion

6 tbsp cold water

(Blended with)

2 tbsp all purpose flour

Parsley flakes, smoked paprika

Bread crumbs

(Mixed and kneaded with)

Sesame seed sprinkles

(Coated with)

1. Once done mixing, shape into desired patty and refrigerate for at least 1 hour.

2. Deep fry once ready.