Yemini Zhug with Grilled Halloumii

August 2nd, 2013 § 0 comments § permalink

zhug

Serves 6

Ingredients

½  teaspoon coriander seeds, toasted
1 teaspoon rainbow pepper corns, toasted
1 cardamom pod, cracked and toasted
1 teaspoon cumin seeds, toasted
½  teaspoon caraway seeds, toasted

2 teaspoons salt
3 cloves garlic
2 cups cilantro leaves
4 -6 hot green chilies, chopped (any type is fine- Serrano, jalapeño, cayenne a combination of them all is best)
½ cup olive oil, plus a few tablespoons
½ teaspoon lemon zest
1 teaspoon lemon juice plus two tablespoons

1 pound halloumi cheese, sliced ¼ inch thick

Directions

Place all the ingredients in a blender and blend until smooth.  An emersion blender can also be used.   Heat a grill pan to medium high heat. Whisk together 2 tablespoons lemon juice with two tablespoons olive oil and brush sliced cheese.  Grill the cheese on each side  for about 2-3 minutes per side or until grill markets appear.   Serve with a bit of the Zhug drizzled on top for a light appetizer.   Sauce can be stored in the refrigerator for up to three weeks.  

Yemini Zhug

February 24th, 2013 § 0 comments § permalink

zhug

Makes 2 cups

Ingredients

½  teaspoon coriander seeds, toasted
1 teaspoon rainbow pepper corns, toasted
1 cardamom pod, cracked and toasted
1 teaspoon cumin seeds, toasted
½  teaspoon caraway seeds, toasted

2 teaspoons salt
3 cloves garlic2 cups cilantro leaves
4 -6 hot green chilies, chopped (any type is fine- Serrano, jalapeño, cayenne a combination of them all is best)
½ cup olive oil
½ teaspoon lemon zest
1 teaspoon lemon juice

*alternatively spices do not have to be toasted

Directions

Place all the ingredients in a blender and blend until smooth.  An emersion blender can also be used.  Store in the refrigerator for up to three weeks.  Use on eggs, meats, fish and vegetables.

Roasted Tomato & Red Lentil Soup with FIRE HOT Yemini Zhug

February 24th, 2013 § 0 comments § permalink

zhug 1

Serves 6

Ingredients

½  teaspoon coriander seeds
1 teaspoon rainbow pepper corns
1 teaspoon cumin seeds
1-2 cups red cherry tomatoes, halved
4 cloves garlic, chopped course
1 medium shallot, chopped fine
2 teaspoons smoked paprika ( Turkish variety if you can get your hands on it!)2 teaspoons salt
2 tablespoons olive oil
2 cups red lentils
2 cups water
3 cups vegetable broth
Salt to taste
Yogurt
Fire Hot Yemini Zhug (recipe follows)

Directions

Heat oven to 400 ° F.  In a small thin bottomed pan on medium heat, toast the spices until they start to pop and char slightly, making sure to shake the pan and flip the seeds/spices so they don’t burn and stick.  The process should take about 1 minute in total.  Using a mortar and pestle grind the spices into a course mixture, like course pepper.  If you do not have a mortar and pestle you can use a flat bowl  on a wooden cutting board to push down and crack, sliding the bowl over the seeds until they care crushed.  In a medium mixing bowl combine the tomatoes, garlic, and shallots and sprinkle the spice mixture over the top.  Add in the smoked paprika and the salt and stir.  Drizzle with olive oil and toss until all the tomatoes are well coated in the spices and oil.  Roast in the oven for about 20 minutes or until cooked and slightly charred on the edges.

In a heavy bottom pan combine the lentils and the water and cook on medium high heat until most the water is absorbed and the lentils begin to soften.  Add a little salt, the roasted tomatoes, making sure to get all the scraping from the roasting pan,  and the vegetable broth and reduce heat to simmer.  Simmer for about 20 minutes, making sure to add more water if the soup begins to get too thick.  Take off heat and let sit for about 30 minutes before re-heating to serve, again adding more water before re-heating if the soup is to thick.  Serve garnished with a yogurt dollop and zhug sauce drizzled over the top.

zhug

FIRE HOT Yemini Zhug

Makes 2 cups

Ingredients

½  teaspoon coriander seeds
1 teaspoon rainbow pepper corns
1 cardamom pod, cracked
1 teaspoon cumin seeds
½  teaspoon caraway seeds
3 cloves garlic2 cups cilantro leaves
4 -6 hot green chilies, chopped (any type is fine- Serrano, jalapeño, cayenne a combination of them all is best)
½ cup olive oil
½ teaspoon lemon zest
1 teaspoon lemon juice

Directions

Place all the ingredients in a blender and blend until smooth.  An emersion blender can also be used.  Store in the refrigerator for up to three weeks.  Use on eggs, meats, fish and vegetables.

Israeli Herbal Tea

May 4th, 2011 § 0 comments § permalink

Makes 1 French press (about 6 cups)

Ingredients

1 black tea bag
¼ cup fresh sage leaves
¼ cup fresh lemon thyme leaves
¼ cup fresh mint leaves
½ lemon sliced
3 tablespoons honey
Hot, just boiling water

Directions

In the French press or another tea pot, place the tea bag, fresh mint, sage and lemon thyme and sliced lemons. Pour just boiled water over all the ingredients and let steep for about 5-10 minutes. Drizzle in honey and stir and let sit for a few more minutes before serving. Can be served over ice!

Smokey Eggplant Mousse

October 14th, 2010 § 0 comments § permalink

Makes 3-4 cups.

INGREDIENTS

2 large eggplants
1 bulb of garlic, to use 4 cloves
Olive oil
Sea salt
1 teaspoon sumac
½ cup olive oil
2 teaspoons smoky Spanish paprika
1 teaspoon ground cumin
1 teaspoon toasted cumin seeds
¼ cup fresh Italian parsley, chopped fine
2 tablespoons fresh cilantro, chopped fine
Zest of one lemon, grated super fine
Juice of 1 lemon
Salt

PREPARATION

Prepare a Charcoal grill or pre heat a gas grill (charcoal grill gives a much smokier flavor). Cut the eggplants in half and brush with olive oil and sprinkle with salt and sumac. Place eggplant side down first and grill for a few minutes turning once until eggplant is tender. Place garlic right on grill to cook until tender. Allow to cool and scoop out inside of eggplant and place in a blender. Place 4-5 cloves of garlic in the blender as well (remove skins first). Pour in olive oil and blend until light and fluffy or mousse consistency. Transfer to a bowl and gently mix in spices and herbs.

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