As a chef who lives in Jerusalem I would love to share recipes if people are interested? Questions are welcome in regards to food and cooking of the Holy Land.
View attachment 735 This is a staple of most Israeli's In Hebrew its called 'Salat Kitsus' or chopped salad. The finer the cubed tomatoes and cucumber the more skill is demonstrated.
3 medium cucumbers cubed
2 large tomatoes cubed (de seed if you want to be fancy)
1 small red onion finely chopped
small bunch coriander/cilantro chopped
1/2 bunch fresh mint chopped
juice of one lemon
olive oil
salt and pepper to taste
Mix all prepared ingrediants. Season. Chill and serve!
Goes perfect with Hummus and Falafel balls with fresh pita bread.
Enjoy
OOOOOOOOOOOOOOOOOoooooooooooo that sounds goooooood! I'm gonna try it. Thanks for the grub brother heheView attachment 752
Baba Ganoush / Salat Hatzelim
This recipe is for another staple of Israeli life, the smokey aubergine pate.
Variations of this divine dish can be found all over the world not just the Middle East.
- 3 medium-sized eggplants
- 1/2 cup tahini
- 1 1/4 teaspoons coarse salt
- 3 tablespoons freshly-squeezed lemon juice
- 3 cloves garlic, peeled and smashed
- 1/8 teaspoon chile powder
- 1 tablespoon olive oil
- a half bunch cilantro leaves
1. Preheat the oven to 375F (190C).
2. Prick each eggplant a few times, then char the outside of the eggplants by placing them directly on the flame of a gas burner and as the skin chars, turn them until the eggplants are uniformly-charred on the outside. (If you don’t have a gas stove, you can char them under the broiler. If not, skip to the next step.)
3. Place the eggplants on a baking sheet and roast in the oven for 20 to 30 minutes, until they’re completely soft; you should be able to easily poke a paring knife into them and meet no resistance.
4. Remove from oven and let cool.
5. Split the eggplant and scrape out the pulp. Puree the pulp in a blender or food processor with the other ingredients until smooth.
6. Taste, and season with additional salt and lemon juice, if necessary. Serve drizzled with olive oil and served with pita.
Also I am gonna try this too. OOOOoooo. That looks REAL refreshing mmmmmmmmm. Thanks BroThis goes in every Schwarma sandwich I eat
I was in Israel while in the Marines back in 1995-96...while there I trained with Israeli Commandos at Camp Shivta...a food truck would come out daily and bring these wonderful sandwiches, sub style sandwiches, with a spread on them that had the flavor of eggs but had a red tint..maybe from paprika...not sure...could you possibly help me with this...I have been trying now for over 20 years to recreate this spread just from flavor memory..sounds weird I know...but just not hitting the right mixtures or something...maybe I am completely off in my thinking...I also cant find anything about it online...can you please help if possible?As a chef who lives in Jerusalem I would love to share recipes if people are interested? Questions are welcome in regards to food and cooking of the Holy Land.
Not sure but see if anything here fitsI was in Israel while in the Marines back in 1995-96...while there I trained with Israeli Commandos at Camp Shivta...a food truck would come out daily and bring these wonderful sandwiches, sub style sandwiches, with a spread on them that had the flavor of eggs but had a red tint..maybe from paprika...not sure...could you possibly help me with this...I have been trying now for over 20 years to recreate this spread just from flavor memory..sounds weird I know...but just not hitting the right mixtures or something...maybe I am completely off in my thinking...I also cant find anything about it online...can you please help if possible?
View attachment 752
Baba Ganoush / Salat Hatzelim
This recipe is for another staple of Israeli life, the smokey aubergine pate.
Variations of this divine dish can be found all over the world not just the Middle East.
- 3 medium-sized eggplants
- 1/2 cup tahini
- 1 1/4 teaspoons coarse salt
- 3 tablespoons freshly-squeezed lemon juice
- 3 cloves garlic, peeled and smashed
- 1/8 teaspoon chile powder
- 1 tablespoon olive oil
- a half bunch cilantro leaves
1. Preheat the oven to 375F (190C).
2. Prick each eggplant a few times, then char the outside of the eggplants by placing them directly on the flame of a gas burner and as the skin chars, turn them until the eggplants are uniformly-charred on the outside. (If you don’t have a gas stove, you can char them under the broiler. If not, skip to the next step.)
3. Place the eggplants on a baking sheet and roast in the oven for 20 to 30 minutes, until they’re completely soft; you should be able to easily poke a paring knife into them and meet no resistance.
4. Remove from oven and let cool.
5. Split the eggplant and scrape out the pulp. Puree the pulp in a blender or food processor with the other ingredients until smooth.
6. Taste, and season with additional salt and lemon juice, if necessary. Serve drizzled with olive oil and served with pita.