#israely

This Recipe Israeli This Simple

Ingredients:

3 medium or 6 small Israeli cucumbers, chopped small

4 Roma tomatoes, chopped small

1 cup fresh parsley, chopped

½ cup fresh mint leaves, chopped

½ cup olive oil

2 tablespoons fresh lemon juice

Salt and freshly ground black pepper

Instructions:

1.  Combine all ingredients together in a large bowl and season with salt and pepper to taste.

2. Enjoy

Baba Ganoush, Enough Said

Instructions:

1 large eggplant

½ cup of Mayo

1 tablespoon of Lemon Juice

3 cloves of Garlic

Instructions:

1. Preheat grill

2. Prick the eggplant with a fork, and place it on the grill to roast for 30-45 minutes.

3. Peel the eggplant and place the contents into a food processor( make sure to scrape the skin). Add Mayo, Lemon Juice, and Garlic.

4. Blend until smooth or you are satisfied with the consistency.

Malawach Another

Ingredients: 5 cups of flour

1-½ cup warm water (more or less depending on the flour)

1 teaspoon salt

4-½ tablespoons ghee (clarified butter), melted butter or margarine

Black sesame seeds

Instructions:

1. Mix flour, water and salt and knead until obtaining a smooth dough, about 15 minutes. (It is possible that you may have to slightly adjust the flour / water ratio depending on the absorption of the flour. You must obtain a perfectly smooth and homogeneous dough that does not stick too much.)

2. Divide dough into 4 and shape 4 smooth balls. Coat each with a little butter and let stand for 45 minutes.

3. Roll out each ball of dough into a very thin sheet, either by hand or with a rolling pin.

4.Once each dough piece is rolled, brush generously both sides with melted butter. Fold the dough as shown in the video( https://m.youtube.com/watch?v=IbzubDDw220)

5. Cover and let stand for 45 minutes.

6. Fry malawach in a large skillet (preferably cast iron) over medium heat for a few minutes on each side. Sprinkle with black sesame seeds

This dish is traditionally is served with hard-boiled eggs, chopped or crushed flavored tomatoes and z’hug

Hummus is Yummus

Ingredients:

1 can of Chickpeas

½ cup of Tehini

¼ cup of Olive Oil

4 cloves of Garlic

1 tablespoon of Cumin

½ of Salt

½ teaspoon of Pepper Instructions:

1. Drain chickpeas into a food processor, make sure to save the liquid.

2. Add the rest of the ingredients and blend. If the mixture is too thick add some of the liquid form the chickpea can and blend again.

You’ll go Shakshuka over this recipe

ingredients:

Ingredients

1 tbsp olive oil

½ medium brown or white onion, peeled and diced

1 clove garlic, minced

1 medium green or red bell pepper, chopped

4 cups ripe diced tomatoes, or 2 cans (14 oz. each) diced tomatoes

2 tbsp tomato paste

1 tsp chili powder (mild)

1 tsp cumin

1 tsp paprika

Pinch of cayenne pepper (or more to taste– spicy!)

Pinch of sugar (optional, to taste)

Salt and pepper to taste

5-6 eggs

½ tbsp fresh chopped parsley (optional, for garnish)

Instructions:

1. Heat olive oil in a deep large skillet pan, add chopped onions and saute for a few minutes, then add the chopped garlic and saute that for a few minutes.

2. Add a chopped bell pepper, saute for 5-7 minutes on a medium heat.

3. Add tomatoes, and tomato paste stir till blended. Add spices and sugar and stir well. Simmer over a medium heat for 5-7 minutes till it starts to reduce

6. Add salt and pepper to taste, more sugar for a sweeter sauce, or cayenne pepper for a spicy shakshuka.

7. Crack the eggs one at a time, directly over the tomato mixture.(make sure to evenly space them). 4-5 eggs around the outer edge of the pan and one in the middle.

8. Cover the pan and let it simmer for 10-15 minutes or until eggs are cooked and the mixture is slightly reduced. Garnish with freshly chopped parsley if desired