Namoura

[John Parad]

Hi Dede, Great website and videos. I have a few questions to ask/clarify: 1. Namoura - is it possible to use all semolina instead of farina? Would the texture and taste be very different if done so? 2. Stuffed Grape leaves - do they rest on room temperature on the counter, uncovered, in the pan, with the plate on top?  If there is water still left on the bottom, and it shouldn't be, do I continue to cook them on low until all water is gone? Also, which grape leaf do you taste for doneness - one on the bottom, top or any really. 3. Falafel - if i use all chick peas  - how do you soak them overnight (water ratio and baking soda) Also, how you remove the skin form all these chickpeas? 4. What is the yield/for how many people/number of portions for the following recipes: Fattoush Salad Babaganoush Hummus Batata Harra Stuffed Grape Leaves Falafel