Basic techina questions (and falafel...)

seeker ↓

Sun, Jun 17 2012, 5:00 pm

Sorry if this is a re-post, I did do a search but maybe there are variant spellings...

I bought some techina, not the prepared kind, the supermarket kind that comes in a plastic jar? Never did this myself before but it's the kind everyone in Israel uses so I know it's safe Wink

Just I don't know what to do with it! I understand you're supposed to mix it with something... lemon juice? water? So anyway, out of total ignorance, here are some questions:

1) Can someone please share their magic formula for how to prepare it the tastiest with the right texture?

2) A different thread that came up when I searched said after you prepare it, it can only keep about 4 days. Yikes, I can't use that much that fast! What if I don't prepare it all at once, how long can the stuff in the jar keep? Any more tips about refrigeration/longevity?

3) Same thread someone said freezing it is fine, does that mean straight from the jar or after you do a concoction? Any tips about freezing/defrosting?

4) Anything else I should know at all?

Thanks! After this I need to choose a falafel recipe; I have two that I've tried so far - one is a huge messy process (soaking beans, deep frying...) and the other is simpler (canned beans, no deep fry) but doesn't taste nearly as good. So I'm either choosing one of those or shopping around for something entirely new. And even with this plan in mind I forgot to buy pitas, so I'll either have to make some or eat it as salad with a fork. Sigh. One day I will outsmart my mommybrain Rolling Eyes

MaBelleVie

Sun, Jun 17 2012, 5:07 pm

We store the opened jar in a dry, cool pantry for months. No problem. It lasts us that long because ds is severely allergic so we don't use it that often. Sometimes it separates, so you'll have to shake it up before using. So, once it's shaken up, put a few spoonfuls in a bowl. Add an equal amount of water and mix WELL. At first it will look weird, but after about a minute of stirring it looks like techina! I don't know your preference- if you prefer thicker or thinner- but you can always add a bit more water or techina and mix again til you get the right consistency. I don't really like refrigerating (the texture changes) so I make small quantities at a time.

Btw, the seasoned kind tastes best imo. The whole grain kind is a little. . . blah.

Lucky me

Sun, Jun 17 2012, 5:18 pm

I make the whole bottle & freeze it in small 1/2 lb containers, it lasts for 3 months in the freezer,
I take it out as needed.

EvenI

Sun, Jun 17 2012, 5:20 pm

seeker wrote:

don't have exact formula because I do it to taste, but about 1 cup techina to 1 cup water to maybe two TBSP lemon juice and about 1 clove garlic and about 1/2 tsp salt, maybe. Totally guessing. If not sure, I would add water and mix with a spoon until consistency is as desired, and then add the other stuff gradually and keep tasting. Only squeezed lemon. Don't try using something out of a bottle. You'll ruin it.

Quote:

2) A different thread that came up when I searched said after you prepare it, it can only keep about 4 days. Yikes, I can't use that much that fast! What if I don't prepare it all at once, how long can the stuff in the jar keep? Any more tips about refrigeration/longevity?

The stuff you prepare might only last 4 days, but whatever you leave in the original tub and don't mix with anything will keep indefinitely in the fridge.

Quote:

3) Same thread someone said freezing it is fine, does that mean straight from the jar or after you do a concoction? Any tips about freezing/defrosting?

I have frozen the concoction successfully. No reason to even try freezing the preconcoction stuff,

Quote:

4) Anything else I should know at all?

Thanks! After this I need to choose a falafel recipe; I have two that I've tried so far - one is a huge messy process (soaking beans, deep frying...) and the other is simpler (canned beans, no deep fry) but doesn't taste nearly as good. So I'm either choosing one of those or shopping around for something entirely new. And even with this plan in mind I forgot to buy pitas, so I'll either have to make some or eat it as salad with a fork. Sigh. One day I will outsmart my mommybrain Rolling Eyes

↑ seeker ↓

Sun, Jun 17 2012, 7:01 pm

Thanks! The label was completely in Hebrew and even though my Hebrew is not THAT bad, I still had that niggling worry that some of it might say "use within 2 days of opening" and I'd never know Wink

smss ↓

Mon, Jun 18 2012, 7:57 am

EvenI wrote:

you can also add parsley, adds flavor and looks pretty
I do use the bottled lemon juice and it tastes fine to me Smile

mamaleh ↓

Mon, Jun 18 2012, 8:40 am

Also Cumin
and we use bottled lemon juice also and noone has complained.

And it lasts much longer than 4 days in the fridge (after mixing) at least a week (sometimes 2)

↑ smss

Mon, Jun 18 2012, 8:44 am

mamaleh wrote:

And it lasts much longer than 4 days in the fridge (after mixing) at least a week (sometimes 2)

Not IME...it really goes bad quickly and when it does go bad it smells DISGUSTING...don't let it go there Smile

↑ mamaleh

Mon, Jun 18 2012, 8:47 am

smss wrote:

mamaleh wrote:

And it lasts much longer than 4 days in the fridge (after mixing) at least a week (sometimes 2)

Not IME...it really goes bad quickly and when it does go bad it smells DISGUSTING...don't let it go there Smile

If you use fresh garlic & fresh lemon juice it can go quickly, if you use garlic powder & bottled juice it lasts longer. And my husband (who has in his family some great Sepharadi cooks) and his family say it tastes great (if you get the cumin/garlic/salt/lemon combo right)

shanie5

Mon, Jun 18 2012, 10:59 am

I use this recipe for falafel. Its canned chickpeas and you can definitely deep fry.

http://imamother.com/forum/vie.....lafel

Edited to put the link in forgot to before embarrassed

Last edited by shanie5 on Mon, Jun 18 2012, 11:38 am; edited 1 time in total

mizle10

Mon, Jun 18 2012, 11:22 am

I add bottled lemon juice, frozen garlic, paprika, salt, parsley and water. It lasts for at least a week.

↑ seeker

Mon, Jun 18 2012, 1:18 pm

Thanks all! I feel like I understand how it works now! My week changed so my dinner plans changed but I'm bookmarking this for future reference, especially now that I know the techina container won't spoil Smile

ray family

Mon, Jun 18 2012, 1:25 pm

I like my techina w/ proportions close to this techina:lemon:water 2:1:1 a sprinkle of salt and a clove or 2 of garlic
s/t I'll add parsley
I like to make it either in the food processor or w/ an immersion blender
you can also freeze it

my mother makes techina w/ garlic powder, some lemon salt, a bit of water and maybe a drop of lemon- it has a very thick consistency