Issue No.
1, May 1998 Latest update 9 of July 2007, at 6.25 am
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Abu Shanab (Uncle Mustache) Falafel

Although falafel has become the international symbol for healthy fast-food, it has been the Palestinian equivalent to the American hamburger for centuries. Residents of Jerusalem cannot remember the Old City of Jerusalem without falafel vendors, and the most famous of these are the “Abu Shanab‿ family. In the 1940’s three brothers (Ahmed, Mohammed, and Yassin) from the well-known Badr family from Jerusalem opened a small shop just inside Bab-As-Sahira (Herod’s Gate) in the Old City of Jerusalem called Abu-Hamed’s, selling all sorts of goods including the now famous falafel sandwiches. When a new building was constructed 100 meters away in 1963, they closed their corner store and opened up a falafel shop, which became known as “uncle mustache’s falafel’s‿ because of the huge mustache of Ahmed Badr. As the Badr family grew, so did their business, and now there are Abu-Shanab Falafel shops in Ramallah, Shufat, Beit Hanina, as well as the shop in the Old City of Jerusalem. The shops sell Falafel, Humus (salad made from chick peas) and Fuul (Salad made from fava beans). The current owner of the shop in Jerusalem’s Old City is Hamdi Badr (son of Mohammed Badr), but he doesn’t sport the famous mustache, because he said “no one in the family has been able to grow a really impressive mustache like Ahmed Badr’s‿. He did ask however, if anyone has any tips on how to grow a really impressive mustache • he would be very grateful if they could stop by the shop and tell him. Abu Shanab’s Falafel recipe: Ingredients: 1. 3 kilograms Chick Peas 2. ¼ kilogram Garlic 3. ½ kilogram Onion 4. ¼ kilogram Parsley 5. 4 tablespoons Falafel Spice (Cumin, Turmeric, Coriander, and Cayenne) 6. 2 tablespoons Carboneh (baking soda) 7. Salt to taste. Soak the Chick Peas in water for at least 8 hours. Grind the Chick Peas, Garlic Onion, and Parsley together, with a small amount of water, adding the falafel spices, carboneh, and salt. Leave set for at least one hour, then deep-fry in hot oil for about three-minutes, or until brown (note: the quantities listed are for restaurant quantities, adjust the ingredients accordingly).
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