jamie geller’s MODERN ISRAELI

SUMMERFRESH & EASY RECIPES TO ENJOY ALL SUMMER LONG Moving to is the absolute best TABLE OF CONTENTS decision we have ever made on behalf of our family. Life here feels STARTERS so purposeful, so meaningful and so Pesto Israeli ...... 6 spiritual. Every day, with every glimpse Salad...... 8 of the Judean Hills (that surround my Israeli Gazpacho...... 10 home) and with every step I take—I 3-Ingredient Salad...... 12 feel a physical connection to my ancestral, biblical homeland. SIDES Za’atar Smashed Sweet Potatoes...... 16 So when I started dreaming up this Green Beans...... 18 ebook, I didn’t have to look too far, Spiced Grilled Veggies...... 20 just in my kitchen for all my favorite Battered Tempura...... 22 flavors of home. Israeli 7-Layer Dip...... 24 Now what is modern about Israeli Za’atar Crackers...... 26 food? At the heart of this cuisine are Shawarma Spiced ...... 28 simple ingredients with big flavors, with Roasted Beets...... 30 artfully prepared; sunny flavors that explode in your mouth. The food has MAINS a certain feel, almost like a beat or Shawarma Sloppy Joes...... 34 a rhythm. It’s sophisticated, modern Chili Rubbed Steak Kebobs...... 36 and classic all at the same time. Laid Sumac and Salmon...... 38 back and cool. Just like all the recipes Sheet Pan Chicken...... 40 in this ebook. Sun Dried ...... 42 Inside you’ll find traditional dishes Shakshuka...... 44 like falafel and , but with more exciting flavors. And of course DESSERTS the recipes have to star some of my Baklava ...... 48 must-have ingredients like za’atar, Chocolate Bark...... 50 shawarma, and sumac. EXTRAS Schug...... 54 Ingredient Middle Eastern Dressing...... 56

FORWARD AND JAMIEGELLER.COM | 3 STARTERS

4 | MODERN ISRAELI SUMMER FORWARD AND JAMIEGELLER.COM | 5 TOO MUCH PESTO? FREEZE LEFTOVERS PESTO ISRAELI IN A FREEZER-SAFE CONTAINER OR IN SALAD AN ICE CUBE TRAY. 4 to 5 Servings

Ingredients

Pesto: Salad: 2 cups roughly chopped kale, 1½ cups cooked quinoa tough stems removed 1 cup diced cucumbers 1 cup tightly packed basil 1 cup diced tomatoes 1 cup dry roasted (unsalted) almonds 1 cup diced red peppers 3 cloves 1 cup pesto 1 cup extra virgin oil ¼ cup lemon juice 1 teaspoon salt ½ teaspoon freshly ground black pepper

Directions

1. Place almonds in a food processor and process for thirty seconds until coarsely ground. Add remaining ingredients and process in thirty second intervals, until pesto comes together. 2. Mix quinoa together with diced cucumbers, tomatoes and peppers. 3. Whisk pesto and lemon juice to create a pesto-dressing. Toss veg and quinoa with dressing. Serve at room temperature.

Tip: Store in a covered container in the fridge for up to 5 days. When storing, drizzle a ½-inch layer of extra virgin over top of pesto to keep it bright green and prevent browning.

6 | MODERN ISRAELI SUMMER FORWARD AND JAMIEGELLER.COM | 7 NO GRILL, NO PROBLEM USE A CAST IRON HALLOUMI SALAD SKILLET TO GET THE 4 to 6 Servings PERFECT SEAR. Ingredients

Tomato Vinaigrette: Salad: 2 Tablespoons unsalted butter 1 pound halloumi, cut into 1 cup grape tomatoes, 1-inch cubes Extra virgin olive oil sliced in half 1 medium baguette, cut on the bias ½ cup extra virgin olive oil ½ inch thick (12 slices) 1 garlic clove, minced 3 heads baby romaine lettuce, 2 Tablespoons fresh lemon juice cut in half lengthwise Kosher salt Garnish: grape tomatoes Freshly cracked black pepper

Directions

1. Add butter to a small saute pan over medium heat. Add tomatoes and a pinch of salt and pepper. Sear until juices are running and tomato skins lightly browned, 3 to 5 minutes. Add garlic clove and stir. Turn off heat. 2. Transfer tomatoes to a jar. Add extra virgin olive oil, lemon juice, salt and pepper. Shake dressing. It will look like a layered or broken dressing. 3. Heat a grill or saute pan with a generous layer of extra virgin olive oil to medium high. Brown cheese on both sides. Transfer to a plate. 4. Toast bread in pan until golden brown. Remove bread and char lettuce for 2 minutes on each side. Roughly chop lettuce. 5. To assemble, place two baguette slices in the bottom of the bowl, top with chopped lettuce, then add a few cubes of cheese. Top with a drizzle of vinaigrette with tomatoes and garnish with more tomatoes.

8 | MODERN ISRAELI SUMMER FORWARD AND JAMIEGELLER.COM | 9 QUICK & EASY. ISRAELI GAZPACHO MAKE CHICKPEAS 4 to 6 Servings IN ADVANCE AND DINNER’S READY. Ingredients 1½ - 2 pounds ripe tomatoes 2 thick slices day-old bread, crusts trimmed off, (leftover works well for this) Soaked in water and wrung out (this makes the gazpacho creamy) 1 medium cucumber 1 shallot 2 garlic cloves 2 tablespoons wine vinegar ¼ cup extra-virgin olive oil Kosher or sea salt Freshly ground black pepper Garnish: Shawarma Chickpeas (pg. 28),

Directions

1. Blend tomatoes, bread, cucumber, shallot, garlic, vinegar and extra virgin olive oil in a blender or food processor until smooth and creamy. Season with salt and pepper. Garnish with Shawarma Chickpeas (pg. 28) and a drizzle of tahini.

10 | MODERN ISRAELI SUMMER FORWARD AND JAMIEGELLER.COM | 11 MEAL MULTITASKER. GREAT FOR LUNCH, 3-INGREDIENT DINNER, SALAD COUSCOUS SALAD OR SIDE. 4 to 6 Servings

Ingredients 3 cups whole wheat Moroccan couscous, cooked 1 cup dried cranberries 2 cups thinly sliced kale 2 cups diced butternut squash, cooked (optional) Kosher salt Freshly cracked black pepper 3-Ingredient Middle Eastern Salad Dressing (pg. 58)

Directions

1. Toss couscous, cranberries and kale in a bowl with squash if using. Season with salt and pepper. Toss with 3-Ingredient Middle Eastern Salad Dressing (pg. 58). 2. Arrange on serving plates or on a platter. Serve chilled.

12 | MODERN ISRAELI SUMMER FORWARD AND JAMIEGELLER.COM | 13 SIDES

14 | MODERN ISRAELI SUMMER FORWARD AND JAMIEGELLER.COM | 15 HEALTHIER SIDE ALERT. ZA’ATAR SMASHED YOU’LL NEVER GO BACK TO REGULAR SWEET POTATOES POTATOES AGAIN. 6 Servings

Ingredients 3 medium sweet potatoes, scrubbed 2 tablespoons extra virgin olive oil 2 tablespoons za’atar ½ teaspoon kosher salt

Directions

1. Place whole sweet potatoes in the microwave for 10 minutes or until soft. Alternatively, place sweet potatoes in a pot of boiling water and boil for 25 minutes. 2. Meanwhile preheat the oven to 450°F. Line a baking sheet with parchment paper. 3. Once potatoes are cooked, half crosswise and place on the prepared baking sheet. 4. Slightly smash each one, with a masher or a heavy can. 5. Drizzle with extra virgin olive oil and sprinkle with za’atar and salt. 6. Bake at 450°F for 20 to 25 minutes or until skins begin crisp slightly.

16 | MODERN ISRAELI SUMMER FORWARD AND JAMIEGELLER.COM | 17 SUPER QUICK. SUPER FLAVOR. LEMON SUMAC IN LESS THAN 10 MINUTES. GREEN BEANS 4 to 6 Servings

Ingredients

½ lemon thinly sliced, and then slices cut into quarters Extra virgin olive oil 1 pound green beans, trimmed 3 cloves garlic, minced Kosher salt Freshly cracked black pepper Zest and juice of ½ lemon 3 teaspoons sumac 3 teaspoons chopped flat leaf Garnish: sumac

Directions

1. Heat a large saute pan, lightly coated with extra virgin olive oil, over medium-high heat. Sear lemon slices for just a minute until they begin to brown. Add green beans, garlic, salt and pepper and saute for 3 to 5 minutes until beans begin to cook through. 2. Add zest, sumac and parsley. Continue cooking for 5 minutes more until beans are tender but not mushy. 3. Transfer beans to platter and garnish with additional sumac.

18 | MODERN ISRAELI SUMMER FORWARD AND JAMIEGELLER.COM | 19 VEGETARIAN APPROVED. SHAWARMA SPICED SERVE THESE IN PLACE OF STEAKS. GRILLED VEGGIES AND BURGERS. 6 Servings

Ingredients

2 tablespoons shawarma spice mix 3 medium , cut into ½-thick x 2-inch long pieces 2 red peppers, cut into strips 1 red , sliced into ½-inch thick rounds 2 zucchini cut into ½-thick x 2-inch long pieces 1 small eggplant, cut into ½-inch thick rounds Extra virgin olive oil, Kosher salt Freshly ground black pepper 3 garlic cloves, grated on a microplane Garnish: lemon wedges

Directions

1. Preheat grill to medium or oven to 350°F. 3. Toss carrots, red peppers, onion, zucchini, and eggplant with extra virgin olive oil, salt, pepper, grated garlic and shawarma spice. 4. Grill vegetables until caramelized on all sides. Serve immediately.

20 | MODERN ISRAELI SUMMER FORWARD AND JAMIEGELLER.COM | 21 AKA ISRAELI NACHOS SERVE ON A LARGE BEER BATTERED PLATTER AND WATCH THEM DISAPPEAR. EGGPLANT TEMPURA 6 Servings

Ingredients 1 egg 1 cup all-purpose flour 1½ cups ice cold beer 1 medium eggplant sliced into ½-inch thick rounds Extra virgin olive oil, for frying Kosher salt Garnish: , fresh herbs, Greek or labaneh

Directions

1. In a medium bowl, combine egg, flour and beer. Whisk until smooth. 2. Heat frying pan over medium heat and pour in 2 inches of extra virgin olive oil. 3. Dip eggplant rounds into tempura batter and then into hot oil. Fry until golden brown. Drain on paper towels and sprinkle with salt. 4. Serve topped with feta, fresh herbs or dip into Greek yogurt or labaneh.

22 | MODERN ISRAELI SUMMER FORWARD AND JAMIEGELLER.COM | 23 WHEN YOU WANT TO BE FANCY. ISRAELI 7-LAYER DIP BUT ALSO 8 to 10 Servings DON’T HAVE A LOT OF TIME. Ingredients 1 cup prepared hummus ½ cup cooked chickpeas 1 cup labaneh or Greek yogurt Extra virgin olive oil 1 tablespoon za’atar 1 cup matbucha ½ cup crumbled bulgarit or feta cheese ½ cup finely chopped cucumber ½ cup finely chopped black cured or tomatoes Optional: top with schug or harissa for some spice and heat

Directions

1. Spread hummus in a shallow serving dish, or trifle dish (glass is best). Layer chickpeas and labaneh or Greek yogurt over top. Drizzle with extra virgin olive oil and sprinkle with za’atar. 2. Layer with matbucha, crumbled cheese, cucumbers and olives or tomatoes. Serve with Za’atar Crackers (pg. 26).

24 | MODERN ISRAELI SUMMER FORWARD AND JAMIEGELLER.COM | 25 A RECIPE THAT’S SO EASY, YOU’LL NEVER BUY ZA’ATAR CRACKERS A BOX OF CRACKERS 40 to 45 Crackers AGAIN. Ingredients

1¼ cup whole wheat or spelt flour 1 teaspoon kosher salt 2 teaspoons za’atar ¼ cup hot water ¼ cup extra virgin olive oil

Directions

1. Preheat oven to 350°F. 2. In a large bowl combine flour, salt, and za’atar, mix well. 3. Add hot water and extra virgin olive oil and mix everything together until a nice soft dough forms. 4. Divide the dough into two pieces. Working with one piece at a time on a sheet of parchment paper, roll the dough to about 1/16 inch thick. It’s okay if the edges are not perfect and straight, just try and make it as even as possible. 5. Place each parchment paper with dough onto a sheet pan, cut with a pizza cutter or knife into 1¼-inch squares. Bake at 350°F for 10 to 15 minutes until the crackers are dry and crisp. Cool before breaking apart with your hands. Store in an airtight container.

26 | MODERN ISRAELI SUMMER FORWARD AND JAMIEGELLER.COM | 27 THE BEST SNACK YOU’VE EVER SHAWARMA SPICED PACKED. AND LOADS CHICKPEAS HEALTHIER TOO. 8 Servings

Ingredients

15-ounce can chickpeas, drained and dried with a paper towel 2 Tablespoons, extra virgin olive oil 1 tablespoon shawarma spice mix Sea or kosher salt

Directions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper 2. In a small bowl, toss chickpeas with extra virgin olive oil to coat then toss with shawarma spice. 3. Spread chickpeas on lined baking sheet and roast at 350°F for 40 to 50 minutes, stirring occasionally, until dry and crispy.

28 | MODERN ISRAELI SUMMER FORWARD AND JAMIEGELLER.COM | 29 BETTER THAN STORE-BOUGHT. AND EASIER HUMMUS WITH THAN DRIVING TO THE STORE. ROASTED BEETS 8 Servings

Ingredients Hummus: Roasted Beets: 4 garlic cloves, grated on a microplane 2 large red beets 2 (15-ounce) cans chickpeas, Kosher Salt drained, liquid reserved Extra virgin olive oil 1/3 cup tahini 3 teaspoons extra virgin olive oil 1 teaspoon kosher salt 6 tablespoons fresh lemon juice 1/8 teaspoon favorite hot sauce

Directions

Beets: 1. Preheat oven 350°F. Drizzle beets with extra virgin olive oil and sprinkle with salt. Wrap beets in foil. 2. Roast in 350°F oven for 1 hour, or until they can be easily pierced with a paring knife. Cool, peel and dice.

Hummus: 1. Blend garlic, chickpeas, tahini, extra virgin olive oil, salt, lemon juice, and hot sauce in a food processor until smooth and creamy. 2. Transfer to a large bowl and top with beets, extra virgin olive oil, za’atar, and sumac.

30 | MODERN ISRAELI SUMMER FORWARD AND JAMIEGELLER.COM | 31

MAINS

32 | MODERN ISRAELI SUMMER FORWARD AND JAMIEGELLER.COM | 33 YOUR NEW FAVE WEEKNIGHT MEAL. AND DON’T S H AWA R M A FORGET THE FRIES! SLOPPY JOES 4 Servings

Ingredients

1 tablespoon extra virgin olive oil 1 medium onion, finely chopped 2 garlic cloves, minced 1-2 tablespoons shawarma seasoning ½ teaspoon kosher salt Fresh cracked black pepper 1½ pounds ground turkey ½ cup tahini ¼ cup lemon ¼ -½ cup water 4 fresh breads

Directions

1. Heat extra virgin olive oil in a large saute pan over medium-high heat. Saute onion, stirring frequently, until golden and soft. Add garlic and cook until just fragrant about 1 minute. Season with shawarma seasoning, salt and pepper, toss to coat. 2. Add ground turkey, breaking up meat with a wooden spoon, and cook for 10 minutes, until no longer pink and completely cooked through. 3. Meanwhile, mix tahini with lemon and water. 4. Remove meat from heat and stir in half of the tahini mixture to coat turkey. Spoon Sloppy Joes into and drizzle more of the tahini mixture on top. Serve alongside Israeli salad and pickles.

34 | MODERN ISRAELI SUMMER FORWARD AND JAMIEGELLER.COM | 35 BE A GRILL MASTER. CHILI RUBBED AND MASTER THESE KEBOBS THIS STEAK KEBOBS SUMMER. 4 Servings

Ingredients 2 pounds club steak or rib steak cut into two-inch chunks (same cut as a Delmonico or Ribeye) ¼ cup schug (pg.54) 2 tablespoons extra virgin olive oil 1 teaspoon kosher salt 1 tablespoon sugar

Directions

1. Mix schug, extra virgin olive oil, salt and sugar in a resealable bag or covered container. Place steak in, massage to get the rub in, then marinate for 1 to 24 hours. 2. Soak bamboo kebobs in a pan of water for 15 minutes. Skewer meat on kebob sticks. 3. Cook on hot grill for 6 minutes per side. Or, set oven broiler to high and cook 5-7 minutes per side.

36 | MODERN ISRAELI SUMMER FORWARD AND JAMIEGELLER.COM | 37 RELISH THAT RELISH! SAVE LEFTOVER RELISH TO TOP SUMAC AND , PASTAS AND MORE! SESAME SALMON 4 Servings

Ingredients Salmon: Olive- Relish: ¾ cup sesame seeds 1/3 cup chopped kalamata olives 2 tablespoons sumac 1/3 cup finely diced 1 teaspoon kosher salt 1/3 cup chopped parsley 4 (6-ounce) salmon fillets 1 tablespoon extra virgin olive oil Extra virgin olive oil Juice and zest of one lemon 1 teaspoon

Directions

1. Preheat oven to 425°F. 2. In a medium bowl, combine olives, radish, parsley, extra virgin olive oil, zest and juice of lemon and honey. Mix well. 3. Brush extra virgin olive oil over salmon fillets and dip into sesame sumac mixture. 4. Roast in a 425°F oven for 15 minutes. Remove from oven and serve alongside Olive Radish Relish.

38 | MODERN ISRAELI SUMMER FORWARD AND JAMIEGELLER.COM | 39 ONE PAN WONDER. PUT EVERYTHING ON SHEET PAN ONE PAN AND DINNER’S HARISSA CHICKEN DONE IN 30. 4 Servings

Ingredients 2 pounds chicken wings 1/3 cup red pepper harissa 2 tablespoons honey 2 tablespoons extra virgin olive oil, divided 15-ounce can chickpeas 2 teaspoons za’atar 16-ounce frozen broccoli florets 1 teaspoon kosher salt ½ teaspoon freshly cracked black pepper

Directions 1. Preheat oven to 375°F. Line a large baking sheet with parchment paper. 2. Line wings along one edge of the baking sheet. In a small bowl mix harissa, honey and ½ tablespoon extra virgin olive oil. Brush harissa honey mixture over chicken wings and set remaining harissa sauce aside. 3. Place chickpeas on baking sheet near chicken. Drizzle chickpeas with ½ tablespoon extra virgin olive oil and za’atar. Place broccoli on the other end of the baking sheet. Toss the broccoli with remaining oil, salt and black pepper. 4. Roast at 375°F for 25 minutes. Remove baking sheet and glaze wings with remaining harissa honey mixture. Return to oven for 5 to 10 minutes more.

40 | MODERN ISRAELI SUMMER FORWARD AND JAMIEGELLER.COM | 41 CROUTONS ARE SO LAST SUMMER. SUN DRIED TOMATO WE’RE GIVING OUR SALADS THE FALAFEL FALAFEL SALAD TREATMENT. 4 Servings

Ingredients Falafel: Salad: 1 cup dried chickpeas, soaked in 4 cups mixed baby greens cold water overnight, drained 1 cup cherry tomatoes, halved Extra virgin olive oil, for deep frying 1 cucumber, sliced 1 small yellow onion, coarsely chopped 3 ¼ cup tahini garlic cloves, coarsely chopped ¼ cup water ½ cup sun-dried tomatoes 2 tablespoons lemon juice ½ cup fresh basil leaves 1 teaspoons kosher salt ½ teaspoon freshly cracked black pepper

Directions

1. Add extra virgin olive oil to a medium pot and place on medium-high heat. 2. In a food processor, pulse onion and garlic 4 to 5 times. Add sun-dried tomatoes and basil and pulse 4 to 5 times more. Add chickpeas, salt and pepper and pulse until finely chopped. Shape mixture into 1½-inch balls and set aside. 3. When oil reaches 350°F, cook 3 to 4 balls at a time for 3 minutes, until golden. Remove, place on a paper towel-lined plate to drain. 4. Meanwhile, whisk tahini with water and lemon juice, season with salt. 5. To assemble, layer greens, tomatoes and cucumbers on a large platter and top with hot falafel. Drizzle with tahini dressing.

42 | MODERN ISRAELI SUMMER FORWARD AND JAMIEGELLER.COM | 43 THIS ONE’S FOR THE MEAT LOVERS. NOT YOUR MERGUEZ SHAKSHUKA ORDINARY 6 Servings SHAKSHUKA. Ingredients 2 tablespoons extra virgin olive oil ¼ teaspoon kosher salt 6 cloves garlic, thinly sliced ½ pound ground beef or lamb 2 teaspoons cumin 6 ounce can tomato paste 1 ½ teaspoons 14.5 -ounce can fire roasted diced 1 teaspoon ground fennel (optional) tomatoes ¼ teaspoon 6 eggs or 1 teaspoon crushed red pepper flakes Garnish: Cilantro, parsley, or

Directions

1. Heat extra virgin olive oil in a large saute pan over medium heat. Add sliced garlic and saute for 30 seconds. 2. Add cumin, coriander, fennel, cayenne (or red pepper flakes) and salt. Cook for one minute. Add ground beef or lamb to pan, stir and break up meat and coat it in spices. 3. Cook meat for 5 minutes, until there is no pink. Mix in tomato paste and cook for 3 minutes. Add 1 cup of water and fire roasted tomatoes. Bring sauce to a simmer. 4. Create 6 mini-wells with the back of a spoon. Gently nestle eggs in each well. Cover pan and cook on medium heat for 3 to 4 minutes, until eggs are set. 5. Top with fresh herbs. Eat immediately with toasted bread or pita and hummus.

44 | MODERN ISRAELI SUMMER FORWARD AND JAMIEGELLER.COM | 45 DESSERTS

46 | MODERN ISRAELI SUMMER FORWARD AND JAMIEGELLER.COM | 47 THE BAKLAVA MASHUP YOU DIDN’T KNOW BAKLAVA CHURROS YOU NEEDED. 24 Twists UNTIL NOW. Ingredients

2 sheets of (17.5 ounce package) ¼ cup extra virgin olive oil ¼ cup salted pecans 1/3 cup salted pistachios ½ cup sugar 1 tablespoon Zest of one orange or lemon Silan or honey for drizzling (optional)

Directions

1. Preheat oven to 400°F. Line two baking sheets with parchment paper. 2. Roll puff pastry between two sheets of parchment paper to form a 12-inch square. Cut into 12 long strips. Note: Make sure puff pastry is as cold as possible while making the recipe. Place in fridge as necessary. Repeat with second sheet of puff pastry. 3. Place pecans and pistachios in a blender, food processor or spice grinder (or use a sharp knife), to create coarse crumbs. Combine nuts with sugar, cinnamon, orange zest and salt. 4. Brush extra virgin olive oil over puff pastry strips and dip into nut-sugar mixture so strip is fully coated. Twist strip 4 to 6 times. 5. Place twists onto parchment lined sheet and bake at 400°F for 12 to 15 minutes, until golden brown. While still hot, drizzle honey or silan over twists.

48 | MODERN ISRAELI SUMMER FORWARD AND JAMIEGELLER.COM | 49 SO EASY, HALVA CHOCOLATE YOU’LL BE MAKING THIS ALL SUMMER BARK LONG. 8 Servings

Ingredients 9 ounces bittersweet baking chocolate 2 tablespoons extra virgin olive oil ¼ cup sesame seeds 1 cup crumbled halva 1/3 cup chopped pistachios ½ teaspoon flaky sea salt

Directions

1. Line an 8-inch (or similar sized) baking pan with parchment paper. Set aside. 2. Chop baking chocolate and place in microwave safe dish. Drizzle extra virgin olive oil into chocolate. This will keep the chocolate silky smooth. 3. Cook on high for thirty second intervals, until chocolate is mostly melted. (This can take 1 to 3 minutes). 4. Remove from microwave and stir chocolate until it is silky and smooth. 5. Gently mix in sesame seeds, halva, pistachios and sea salt. (Optional: reserve a few spoonfuls on the side to top the bark). 6. Pour chocolate halva mixture into prepared parchment lined pan. 7. Top with reserved mix-ins (optional). Place in fridge for an hour to firm and set. Break into pieces and store covered in fridge for up to a week.

50 | MODERN ISRAELI SUMMER FORWARD AND JAMIEGELLER.COM | 51 EXTRAS

52 | MODERN ISRAELI SUMMER FORWARD AND JAMIEGELLER.COM | 53 FORGET ALL THOSE OTHER HOT SAUCES. SCHUG THIS IS THE FIRE 1 Cup YOU’VE BEEN LOOKING FOR. Ingredients 6 green jalapeños ½ cup fresh cilantro 3 garlic cloves 1 teaspoon cumin 1 teaspoon kosher salt 1 tablespoon fresh lemon juice

Directions

1. Blend all ingredients in a food processor or high speed blender. Use as a rub for the Chili Rubbed Steak Kebobs (pg. 36).

55 | MODERN ISRAELI SUMMER FORWARD AND JAMIEGELLER.COM | 56 THE ONLY SALAD DRESSING YOU’LL EVER NEED. 3-INGREDIENT SO MAKE A BIG BATCH. MIDDLE EASTERN DRESSING 1 Cup

Ingredients Juice of 1 lemon 3 tablespoons chopped flat-leaf parsley ½ teaspoon cumin Pinch of kosher or sea salt ¾ cup extra virgin olive oil

Directions

1. Whisk lemon juice, parsley, cumin, and salt until mixed. 2. Stream in extra virgin olive oil and whisk until mixture has emulsified. Top your favorite salad, or try it with our 3-Ingredient Couscous Salad (pg. 12).

57 | MODERN ISRAELI SUMMER FORWARD AND JAMIEGELLER.COM | 58