Israeli Style with Spicy Tatbelah Sauce

Servings: 6 Ingredients

• For the hummus:

• 1¼ cup dried chickpeas (garbanzo beans) • 1 tsp baking soda • 1 cup light tahini paste • Juice of 1 lemon • 4 of , crushed • Kosher • For the garnish (all optional): • • • • • Pine nuts • Za'atar • Chopped parsley • For the Tatbelah sauce: • 5 pickled spicy yellow peppers • 1 cup lemon juice • 3 garlic cloves • 3 tbs olive oil • 1 tsp fine sea salt Steps 1. The night before, put the chickpeas in the cooking pot and cover with cold water at least twice their volume to soak overnight.

2. Drain the chickpeas, place over high heat and add the baking soda. Stir together about 3 minutes, then add enough cold water to cover the chickpeas (about 6-7 cups)

3. Bring to boil, skimming off any foam or skins. Cook for 30-50 minutes, depending on the type and freshness of the beans. When done, they should be very tender, almost mushy.

4. In the meantime, make the Tatbelah sauce: put all the ingredients in a food processor and process well. Taste for .

5. Drain the chickpeas and reserve about 1 cup of the cooking liquid in the refrigerator to chill.

6. Transfer the chickpeas to a food processor or a blender and process to a stiff paste, then add the lemon juice, tahini, garlic and 1½ teaspoons salt. Pulse together and drizzle about 1 cup of the reserved cooking liquid. 7. Allow to mix until you get a very smooth and creamy paste, add a bit more of the cooking liquid if needed to loosen the paste.

8. Taste the hummus to correct the seasoning, add salt and lemon juice if needed.

9. To serve spoon the hummus in a deep plate and drizzle with olive oil, , roasted pine nuts, chopped parsley and a spoonful of Tatbelah sauce. Notes • Use a pressure cooker to cook the chickpeas faster to a very soft consistency - 10 minutes on high pressure. • The prepared hummus can be refrigerated for up to 3 days. Make sure to take it out of the fridge at least 30 minutes before serving.

Shakshuka

Servings: 4 Ingredients • 2 tbsp olive oil • 2 tbsp Pilpelchuma or Harissa • 2 tbsp tomato paste • 2 large red bell peppers, diced • 4 cloves garlic, chopped • 1 tsp ground cumin • 5 large extra ripe tomatoes, chopped (2 cups total, canned are fine) • 8 large eggs • Kosher salt

• To serve:

• Fresh hallah bread or other good white bread • Chopped parsley (optional) Steps 1. Heat the olive oil in a large frying pan over medium heat and add the Pilpelchuma, tomato paste, bell peppers, garlic, cumin and ¾ teaspoon salt

2. Stir and cook for about 8 minutes then add the tomatoes, bring to a simmer and cook for an additional 10 minutes. Taste for seasoning.

3. Make 8 little dips in the sauce, gently break each egg and carefully pour into a dip.

4. Use a fork to swirl around the egg white while leaving the yolks intact.

5. Simmer for another 10 minutes until the whites are cooked and the yolks are still runny.

6. Remove from heat, allow to settle for a few minutes and garnish with the chopped parsley.

7. Serve with Hallah bread.

Pilpelchuma

From the cookbook Jerusalem, Yotam Ottolenghi

Ingredients • 1 large ancho or pasilla chile, or other dried chile with a little heat • 4½ tbsp • 3½ tbsp sweet paprika • 2½ tsp ground cumin • 1½ tsp seeds, ground • 20 cloves garlic, peeled • ¾ tsp salt • 5 tbsp sunflower oil, plus a little extra Steps 1. Place the chile in a small bowl, cover with hot water, and allow it to soak for 30 minutes. Drain and seed the chile and cut into large chunks.

2. Spread the ground spices out in a frying pan. Place over medium-low heat and dry-roast them for about 2 minutes.

3. Put the spices in a small food processor, along with the chile, garlic, and salt. Process a little, then, with the machine still running, pour in the oil and process until you get a sticky paste.

4. Spoon the mixture into a jar. Seal and store in the fridge, where it will last for up to 1 month.

Fattoush Salad with Torn and Buttermilk Dressing

Servings: 6 Ingredients • 3 large tomatoes • 4 mini cucumbers • ½ bunch radishes • 1 stem • 2 green onions • Handful fresh mint • Sunflower seeds

• For the pita:

• 2 small , roughly torn • 2 tbsp unsalted butter • 2 tbsp olive oil • ½ cup unsalted almonds coarsely chopped • 1½ tsp (optional) • ½ tsp chili flakes

• For the buttermilk dressing:

• 1½ cups buttermilk • Juice of 1 lemon • ¼ cup olive oil • 2 tbsp cider vinegar • Kosher salt and freshly ground Steps 1. Prepare the vegetables: chop the tomatoes, cucumber and celery to small dice, thinly slice the radishes and green onions, chop the mint leaves discarding the stems.

2. Heat the butter and the olive oil in a skillet over high heat.

3. Add the pita pieces and almonds and cook for 4-6 minutes, stirring all the time, until the pita is crunchy and golden.

4. Remove from the heat and add the sumac, chili flakes and ¼ teaspoon salt and let cool.

5. Mix all the ingredients for the buttermilk dressing in a big mixing bowl and taste for seasoning.

6. Add all the vegetables and the crunchy pita pieces to the bowl, mix well and leave for 10 minutes to let the flavors combine.

7. Garnish with sumac and sunflower seeds and serve.

Paprika and Honey Marinated Chicken Thighs

Servings: 8 Ingredients • 8 chicken thighs (about 4 lbs) • 1/3 cup honey • 1 Tbsp cider vinegar • 1 Tbsp • 1/2 Tbsp • 1/4 tsp smoked paprika • 1/2 tsp cumin • 1/4 tsp cayenne pepper • 1 tsp fine sea salt Steps 1. Preheat the oven to 400 degrees. In a small bowl, combine honey, cider vinegar, chili powder, garlic powder, smoked paprika, cayenne, cumin, and salt. Stir until combined.

2. In a gallon sized zip lock bag, put the chicken and the marinade and close tight, squishing the marinade so that the chicken is covered. Let sit in the refrigerator for at least 30 minutes.

3. Place the chicken thighs either on a pan or a baking sheet covered with foil.

4. Brush more of the marinade over the surface of the chicken thighs, using about half of the total honey mixture.

5. Place the chicken thighs in the fully preheated oven. Roast for about 20 minutes.

6. Remove the chicken thighs from the oven and use the remaining honey mixture to brush on a second coat. Return the chicken to the oven and roast for another 15 minutes. Serve hot.

Moroccan Carrot salad

Ingredients • 1 lbs carrots, peeled • 3 garlic cloves, minced • Juice of 2 lemons • of one lemon • 1 tbsp white wine vinegar • ¼ cup extra virgin olive oil • Handful fresh mint, chopped • Handful fresh , chopped • 1 tsp ground cumin • 1 tsp cayenne pepper • 1 tsp coarse kosher salt • 1 tsp cracked pepper Steps 1. Cook the carrots in boiling water for 6-7 minutes, drain and set aside to chill.

2. In a mixing bowl, whisk together garlic, lemon juice, lemon zest, white wine vinegar, olive oil, mint, dill, cumin, cayenne pepper, kosher salt, and cracked pepper.

3. Slice carrots into ½ “ coins and toss into the vinaigrette.

4. Marinate in refrigerator for at least one hour.

Spinach and Feta Filo Burek

Servings: 8 Ingredients • 1 pkg filo dough, defrosted in the refrigerator overnight • Olive oil spray

• Filling:

• 1 lbs frozen chopped spinach, defrosted and water squeezed out • 5 oz feta cheese, crumbled • 5 oz jack cheese, grated • 5 oz farmers' cheese (or ricotta) • Kosher salt • Freshly ground black pepper • Freshly grated

• For baking:

• 1 egg, whisked with a tbsp milk • Handful white or Nigella seeds Steps 1. Preheat oven to 385F

2. Mix all filling ingredients in a mixing bowl

3. Fit a 10" cake pan with parchment paper and spray the bottom with the olive oil spray.

4. Open the dough roll and unroll it on a big enough working space.

5. Place one dough rectangle on your working surface and spray with olive oil. Place another dough rectangle on top and spray it as well. While working, place a damp cloth on top of the rest of the dough rectangles so that they would not dry out.

6. Fill the bottom third of the dough with the filling, lengthwise, close the sides and roll it until you get a shape. Spray the top with more olive oil and turn it around itself to create a snail shape.

7. Place the snail in the middle of the baking sheet and repeat to create the next sausage of dough. Place that one to continue the last snail, to receive one big snail of dough until all the filling is used and the cake pan is filled.

8. Brush the Burek with the egg-wash and sprinkle generously with sesame or Nigella seeds.

9. Bake 30-40 minutes until golden brown and serve warm or room temperature.

10. Usually served with one or more of these: hard boiled eggs, cucumber pickles, spicy sauce, tahini sauce, fresh slice of tomato, olives, yogurt. White Fish Tabulah Salad, Za'atar Labneh

Servings: 8 Ingredients • 2 skinless and boneless white fish fillet • ½ cup Kosher salt • 1 cup bulgar wheat (fine grain) • 1 firm large tomatoes • 1½ bunches flat leaf parsley • 1 bunch fresh mint, leaves separated from stems • 6 springs green onion • Seeds of about ½ • 1 cup green grapes • ½ red onion

• For the dressing:

• Juice of 2-3 lemons • 5-6 tbsp olive oil • Fine sea salt and freshly ground black pepper

• Za'atar Labnah:

• 1½ cups Labnah or full fat Greek yogurt • Olive oil to drizzle • Handful Za'atar Steps 1. Place bulgur in a mixing bowl and pour 2 cups of water to cover. Soak for 20 minutes until the bulgur soaks the water and is chewable. Drain in a fine sieve and squeeze extra moisture well.

2. Cover both sides of fish fillet with about ½ cup of coarse kosher salt and place on a plate in refrigeration for 30 minutes to lightly brine the fish and extract some of the moisture.

3. After 30 minutes, gently wash the fish with a light stream of cold water to remove all salt and then dry well with a paper towel.

4. Slice the springs of green onions (white and green part) thinly and place in a big mixing bowl.

5. Remove the bottom of the parsley stems, but keep the fine stems between the parsley leaves. Chop parsley finely with the fine stems and place in the mixing bowl.

6. Remove the leaves of the mint from the stems, stack them to a small pile and finely chop them, taking care not to crisscross to avoid blackening of the leaves. 7. Dice the tomato and red onion to very small cubes, quarter the grapes and de-seed the pomegranate.

8. Dice the fish to ½ inch size cubs and set aside in the refrigerator until ready to serve.

9. When it's time to serve, mix the salad: start by adding the fish and only half of the bulgur (it's a salad not a bulgar salad, so carefully only add enough to give the salad a good bite), mix and decide if you want to add some more.

10. Season with the lemon juice, olive oil, salt and pepper, taste for seasoning. It should be tangy and the key here is to find a good balance between the acidity and salt.

11. Mix the Labneh well and spoon it to a serving dish, drizzle with olive oil and the Za'atar.

12. Pile the finished salad in a serving dish, drizzle with some olive oil and serve right away. Notes • If you can't find fine-grain bulgur, use medium grain and soak for 5 minutes in boiling water, then drain. You can also use other grains like pearl barley, or quinoa cooked al-dente.

Mejadra Lentil Rice

Servings: 8 Ingredients • 1 cup green lentils • 4 medium onions • 3 tbsp all-purpose flour • 1 cup vegetable oil • 2 cups basmati rice • 2 tsp cumin seeds • 2 tsp seeds • 2 tsp olive oil • ½ tsp ground • 1½ tsp ground • 1½ tsp ground • 1 tsp sugar • 4 cups water • Fine sea salt and freshly ground black pepper Steps 1. Brine the lentils by soaking in 3 cups of warm salt water for 1 hour. If you don't have the time ahead, boil the lentils for 10 minutes until they have soften a little bit. Drain and set aside.

2. Peel the onions and slice thinly, place in a large mixing bowl and sprinkle with the flour and 1 tsp salt. Mix well with your hands.

3. Heat the sunflower oil in a heavy-bottomed pot over high heat. When the oil is hot enough (check by throwing a piece of onion. It's hot enough if it sizzles vigorously) reduce to medium heat.

4. Carefully add one third of the sliced onions to the hot oil. Fry for 5-7 minutes stirring occasionally with a slotted spoon, until the onions are golden brown. Remove to a colander lined with paper towel and sprinkle with salt. Do the same with the rest of the onions, adding some extra oil if needed.

5. Discard the remaining oil and wipe the pot, place over medium heat and put the coriander and cumin seeds.

6. Toast the seeds for a minute or two, add the rice, olive oil, turmeric, all spice, cinnamon, sugar, ground black pepper and 1 tsp salt.

7. Stir to coat the rice with the oil and add the lentils and the water.

8. Bring to a boil, cover with a lid then simmer over very low heat for 15 minutes.

9. Remove from heat and let rest, covered for another 10 minutes.

10.When the rice is done, add half of the fried onions and stir gently with a fork. Tahini in three colors

Ingredients

• Basic:

• 1½ cup light tahini paste • 1½ cup ice cold water • 1 cup lemon juice • 1 crushed garlic • Kosher Salt and freshly ground black pepper

• Green:

• 1 bunch cilantro, tough stems removed • 4 tbsp Greek yogurt • ½ jalapeno chili • 1 tbsp olive oil

• Red:

• ¼ cooked beet Steps 1. Put Tahini paste with the garlic in a food processor and while processing add cold water gradually then the lemon juice. Add salt and pepper and mix again. Taste for seasoning. The consistency should be velvety and running but not too liquid and can cover a back of a spoon.

2. Put ⅓ of the tahini in a serving bowl (this is the white tahini).

3. Put another ⅓ of the tahini aside and leave ⅓ in the food processor for the next step.

4. Add ingredients of the green tahini and process until smooth. If needed, add 2-4 ice cubes to create lighter texture. Taste for seasoning.

5. Transfer the green tahini to a serving bowl and wipe the food processor, then add back the ⅓ of the tahini left aside.

6. Add the cooked beet and process for another 1 minute until the mixture is smooth and red. Taste for seasoning.

7. Transfer the red tahini to a serving bowl.