Israeli Chopped Salad

Serves 4
The secret to success of this recipe is small/tiny uniform pieces. They catch the flavors better and ensure the exceptional fresh taste with the prefect ratio of flavors!
Ingredients
4 small Israeli cucumbers or 2 euro cucumbers, peeled and chopped fine (tiny cubes)
2 medium sized roma tomatoes, chopped fine (tiny cubes)
½ medium red onion, chopped fine [...]

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Israeli Herbal Tea

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 [...]

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Israeli Hummus

Makes 3 cups
Ingredients
2 cups of chick peas, soaked overnight and cooked (reserve ½ cup cooking liquid)
2 cloves garlic, chopped
1⁄3 cup tahini
1 teaspoon salt
½ cup extra-virgin olive oil
1⁄3 cup lemon juice
1 tablespoon lemon zest
¼ cup extra virgin olive oil
2 tablespoons fresh parsley leaves, chopped fine
1 tablespoon zahtar (optional)
Directions
In the bowl of a food processor, add chick [...]

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Smokey Eggplant Mousse

One of the truly most decadent dishes I have ever tasted in Israel is the many versions of eggplant mousse. A longtime fan of baba ganoush, I was skeptical a few years ago when I tried my first version of this classic Middle Eastern staple in a mousse form. I am not the biggest fan of French technique cooking; I find the raw grittiness of food in a more pure form typically attracts me greater than dishes that are over concocted. But even so, I am willing to try anything (except liver), and so I did. To my amazement, I fell in love with eggplant made into a mousse. There is something so luxurious about the texture and taste. There are several different version of the dish of course and I typically and happy with most, some more lemony, others more cuminy, while my favorites tend to be smoky and herbaceous tasting with lots of sumac and paparika. I guess the point to all of this is don’t underestimate the mousse and certainlyy let’s keep eating baba ganoush, but don’t overlook a smokey eggplant mousse if you come across one and this recipe is my best recollection of the best I have had, combined with hot grilled flat bread you can sit in complete luxury even all alone, and indulge in this one of a kind dish.

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