Lamb Hashwi | Gordon Food Service
1. Place the falafel mix and water in a stainless steel bowl. Mix thoroughly. Let rest 30 minutes before use. 2.
Ingredients
- 1.36 kg Falafel Mix
- 840 ml Water
- 170 g Pomegranate Seeds
- 2.7 kg Recipe: Lamb Sausage Merguez
- 680 g Markon Green Peppers, diced
- 680 g Red Peppers, diced
- 680 g Yellow Peppers
- 680 g Sweet Vidalia Onion, diced
- 60 ml GFS Pan Coating Spray
- 24 ct. Sienna Bakery Naan Dippers
- 90 ml Hummus
- 12 g Sumac Powder
- 42 g Fresh Italian Parsley
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