israeli

Pita recipe | Epicurious.com

water

instant yeast

(540 grams) bread flour, divided, plus more as needed

canola oil,

Morton kosher salt

Falafel may get all the attention, but the sabich, another popular Tel Aviv snack food, has won my heart. Filled with moist slices of fried eggplant, hard-boiled egg, a generous layer of creamy hummus, crunchy Israeli pickles, and Israeli salad, and drizzled with tahini sauce and amba, a pickled-mango sauce, it's all you could want in any sandwich, and more.

Sabich Sandwiches (Pitas With Eggplant, Eggs, Hummus, and Tahini) Recipe

plum tomatoes (7 ounces; 200 grams), cored and diced

Kosher salt

Olive oil oil,

eggplant

cucumber

lemon

parsley

head cabbage (7 ounces; 200 grams), thinly shredded

(30 milliliters) white wine vinegar

pita

(120 milliliters) homemade

eggs,

Israeli pickles, for serving (see note)

Amba sauce, for serving (see note)

Place tomatoes in a fine-mesh strainer set over a bowl and toss with a generous pinch of salt. Let stand 30 minutes.

Meanwhile, heat 1/4 inch oil in a large skillet over medium-high heat until shimmering. Working in batches if necessary, fry eggplant slices, rotating for even browning and turning once halfway through, until golden on both sides and tender throughout, about 5 minutes; lower heat if oil begins to smoke. Transfer eggplant to a paper towel–lined baking sheet and sprinkle with salt.

Transfer tomatoes to a medium bowl and discard drained liquid. Add cucumber, lemon juice, and parsley to tomatoes. Season Israeli salad with salt to taste and mix well.

In a medium bowl, toss cabbage with vinegar and season with salt.

In each pita pocket, smear 3 tablespoons (45ml) of hummus in an even layer. Layer 2 to 3 slices fried eggplant on top of each. Drizzle each with 1 tablespoon (15ml) tahini sauce, then top with sliced eggs, Israeli pickles, and remaining tahini sauce. Spoon some of the Israeli salad into each pita, drizzle with amba, and serve.

My Favorite Falafel recipe | Epicurious.com

chickpeas

onion, roughly chopped (about 1 cup)

cilantro

salt

red pepper

garlic

cumin

baking powder

flour

tomato

onion

green bell pepper

Tahina sauce

Pita bread

A few simple tricks make this the richest, smokiest, creamiest baba ganoush in town.

The Best Baba Ganoush Recipe

eggplants

garlic, minced

(30 milliliters) juice

(45 milliliters) tahini

(80 milliliters) extra-virgin olive oil,

parsley leaves

If Using a Gas Burner or Grill (recommended): Preheat a gas or charcoal grill to medium heat and place eggplants directly over heat source. Cook, turning occasionally with tongs, until eggplants are completely tender and well charred on all sides, 30 to 40 minutes. Wrap with foil and let rest 15 minutes. Continue to step 3.

If Using the Broiler: Adjust rack to 6 inches below broiler element and preheat broiler to high. Place eggplants on a foil-lined rimmed baking sheet. Broil, turning occasionally, until charred on all sides and completely tender, about 1 hour. Eggplants should be very, very tender when cooked. Test near the stem and bottom ends; if a toothpick or skewer meets any resistance, continue cooking. Remove from oven and gather up foil, crimping it around the eggplants to form a sealed package. Let the eggplants rest for 15 minutes. Continue to step 3.

Open foil package. Working with one eggplant at a time, use a sharp paring knife to slit each eggplant open lengthwise. Carefully scoop out soft flesh with a large spoon and transfer to a strainer set in a large bowl. Once all eggplant is scooped, pick out any stray bits of skin and blackened flesh and discard.

Transfer eggplant to a salad spinner, distributing it evenly around the perimeter. Spin gently until all excess moisture is extracted. Discard all drippings, wipe out large bowl, and return eggplant to bowl.

Add garlic and lemon juice to eggplant and stir vigorously with a fork until eggplant breaks down into a rough paste, about 1 1/2 minutes. Stirring constantly and vigorously, add tahini, followed by the olive oil in a thin, steady stream. The mixture should become pale and creamy. Stir in parsley and season to taste with salt, plus more lemon juice if desired.

Transfer to a serving bowl, drizzle with olive oil, and serve with warm pita bread or vegetables for dipping. Baba ganoush can be stored in an airtight container in the refrigerator for up to 4 days. Let baba ganoush warm to room temperature before serving.

Zhug is a fresh, bright Middle Eastern hot sauce akin to chimichurri, chermoula, and salsa verde.

Zhug (Yemenite Hot Sauce With Cilantro and Parsley) Recipe

whole coriander seed

whole cumin seeds

black pepper

green cardamom pods, small internal seeds only, toasted (optional)

garlic,

kosher salt,

parsley and cilantro leaves

(120 milliliters) extra-virgin olive oil

Combine coriander seed, cumin, black pepper, and cardamom seeds (if using) in a mortar and pestle and grind into a powder using a firm, circular motion. Add garlic, chilies, and salt and pound into a rough paste. Add cilantro and parsley one small handful at a time and continue pounding into a rough paste. (By the time you're done, there should be no pieces of chilies or herbs larger than 1/8 inch remaining.) Pounding constantly, slowly drizzle in olive oil to form an emulsion. Season to taste with more salt. Zhug can be served immediately or stored in an airtight container in the refrigerator for several weeks.

Vegan BBQ? Oh yes! The whole family can get behind this Israeli-inspired dinner. Serve with Tomato-Garlic Bread that couldn't be simpler. Dress up any roll or slice with a simple and classic Spanish technique.

Shawarma Spiced Grilled Vegetables

paprika

allspice

turmeric

cardamom

carrots,

red peppers,

red onion,

zucchini

eggplant,

Extra virgin olive oil,

garlic cloves, grated on a microplane

Extra virgin olive oil

tomatoes,

garlic cloves, sliced in half

Kosher or sea salt

This homemade za'atar laffa is so perfectly doughy, crisp and aromatic that it could be right from the Jerusalem shuk! Check out the video to see how it's done!

Perfectly Crisp Laffa with Za'atar In A June Oven

2½ cups flour

sugar

yeast

olive oil

za'atar

Vegetarian shakshuka is a one-pan egg and tomato dish perfect for breakfast, lunch, or dinner.

Shakshuka (North African&#8211;Style Poached Eggs In Spicy Tomato Sauce) Recipe

(45 milliliters) extra-virgin olive oil,

onion,

red pepper (bell pepper

hot chili (such

(15 grams) sweet Hungarian or smoked Spanish paprika

(8 grams) whole or ground cumin seed

(28-ounce;

salt and black pepper

eggs

Sliced oil-cured black olives, feta cheese,

Crusty bread,

Shakshuka (North African&#8211;Style Poached Eggs in Spicy Tomato Sauce) Recipe

Heat olive oil in a large, deep skillet or straight-sided sauté pan over high heat until shimmering. Add onion, red pepper, and chili and spread into an even layer. Cook, without moving, until vegetables on the bottom are deeply browned and beginning to char in spots, about 6 minutes. Stir and repeat. Continue to cook until vegetables are fully softened and spottily charred, about another 4 minutes. Add garlic and cook, stirring, until softened and fragrant, about 30 seconds. Add paprika and cumin and cook, stirring, until fragrant, about 30 seconds. Immediately add tomatoes and stir to combine (see note). Reduce heat to a bare simmer and simmer for 10 minutes, then season to taste with salt and pepper and stir in half of cilantro or parsley.

Using a large spoon, make a well near the perimeter of the pan and break an egg directly into it. Spoon a little sauce over edges of egg white to partially submerge and contain it, leaving yolk exposed. Repeat with remaining 5 eggs, working around pan as you go. Season eggs with a little salt, cover, reduce heat to lowest setting, and cook until egg whites are barely set and yolks are still runny, 5 to 8 minutes.

Sprinkle with remaining cilantro or parsley, along with any of the optional toppings. Serve immediately with crusty bread.

Hummus masabacha is a popular variant of the Middle Eastern chickpea spread in which most or all of the chickpeas are left whole and tossed with the tahini sauce, instead of being puréed into it. There are endless variations on it, but at its heart, it's as easy as can be, and lots more interesting than your average hummus spread.

Hummus Masabacha (Hummus With Whole Chickpeas) Recipe

dried chickpeas (about 1 1/4 level cups; 225 grams)

(12 grams) baking soda, divided

celery

carrot

bay leaves

rosemary (optional)

(50 grams) minced flat-leaf parsley leaves and tender stems

Extra-virgin olive oil,

Za'atar, paprika, toasted pine nuts,

pita bread,

Combine chickpeas, 1 teaspoon (6g) baking soda, and 2 tablespoons (24g) salt in a large bowl. Cover with 6 cups (1.4L) cold water. Stir to dissolve salt and baking soda. Let stand at room temperature overnight. Drain and rinse chickpeas thoroughly.

Place chickpeas in a large Dutch oven or saucepan. Add remaining baking soda, 1 tablespoon (12g) salt, onion, celery, carrot, garlic, bay leaves, and rosemary, if using. Add 6 cups (1.4L) water and bring to a boil over high heat. Reduce to a simmer, cover with lid slightly cracked, and cook until chickpeas are completely tender and nearly falling apart, about 1 hour 30 minutes. Check on chickpeas occasionally and top up with more water if necessary; they should be completely submerged at all times. Let cool slightly.

Discard onion, garlic, celery, carrot, bay leaves, and rosemary. Drain chickpeas, reserving their cooking water.

In a blender or food processor, combine 1 cup (235ml) tahini sauce with about one-quarter of the cooked chickpeas and blend until very smooth, with a thick but pourable milkshake-like consistency. Thin with a little of the reserved cooking liquid if necessary (but be careful not to thin too much at once; you can always thin more, but can't remove liquid once it's added). Season with salt.

In a mixing bowl, combine tahini mixture with remaining chickpeas and parsley. Stir until thoroughly mixed and chickpeas are coated in a creamy sauce. (If you prefer the sauce thinner, gently work in a little more of the reserved cooking liquid.) You can refrigerate the hummus at this point; it will become thicker in the refrigerator.

Spoon onto a serving dish, drizzle with olive oil, and top with garnishes of your choice. Serve with warm pita bread.

Adapted from Joshua McFadden's Six Seasons

A Few Notes:

 	I love toasting whole cumin and coriander seeds, then grinding them with my mortar and pestle. If you wish to do this, too: toast the seeds in a dry skillet over medium heat until they begin browning and smoking; transfer immediately to your mortar; grind with your pestle till fine.
 	This may sound odd given the title includes "Israeli-spiced," but consider any or all of the spices optional. This salad would be delicious simply with salt and pepper.
 	Sumac can be hard to find. I ordered mine online but have since found it at various local markets.
 	As you know, I prefer to cook beans from scratch. Here's my favorite bean-cooking method: How to Cook Beans or Chickpeas from Scratch: Brining Method


Sumac-Spiced Tomato And Chickpea Salad With Yogurt Sauce

Greek yogurt

cucumbers

kosher salt

lemon lemon

sumac (see notes above)

coriander

red pepper flakes

flaky sea salt, black pepper

tomatoes

cherry tomatoes, halved

arugula

vinegar (white balsamic, red wine, white wine, champagne)

bread

Sumac-Spiced Tomato and Chickpea Salad with Yogurt Sauce

Grate the cucumber coarsely on a box grater. In a medium bowl, stir the cucumber into the yogurt, along with the garlic and the lemon. Season with salt, starting with 1/4 teaspoon kosher salt, adding more by the 1/4 teaspoon to taste. Add more lemon to taste as well — this sauce should taste nicely seasoned. Spread this yogurt sauce onto a large platter.

In a small bowl, stir together the sumac, coriander, cumin, and dried chile flakes.

Slice the tomatoes and arrange over the yogurt sauce in an even layer. Season all over with the spice rub. Season generously with sea salt (kosher salt is fine, too). Season with freshly cracked black pepper to taste.

In a large bowl, toss the cherry tomatoes, onion, and chickpeas with a good pinch of flaky sea salt, pepper to taste, and the olive oil and vinegar. Taste. Adjust seasoning as necessary. Add the arugula and toss gently. Spread this salad atop the tomatoes. Serve, being sure to include each of the elements — the yogurt sauce, the tomatoes, the chickpea salad — with each serving.

Delicious! I especially loved the way the spice mixture worked with the yogurt sauce. I’m adding this recipe to the meatless meal rotation.

Wow! This salad is amazing!  I just made if for lunch and this is now going to be my go-to veggie lunch.  The yogurt sauce with all the veggies and the spices just made me happy!   It's flavorful, flexible and filling.  I sprinkled some ground coriander and ground sumac on the sliced tomatoes, julienned some radishes and cucumber and added some yellow pepper to all the other veggies suggested.  Thank you for this recipe!

This was delicious! I made it for dinner tonight to use our garden and CSA veggies. I subbed kale for the arugula because it’s what I had and sautéed some okra and green beans to layer on top of the tomatoes. I also added some skhug that I made last week (from your falafel burgers!) I really appreciated the template you offered and the options you gave for mixing it up. 

You have provided me with so much cooking inspiration and teaching over the past couple of years! Thank you! Sometimes when we sit down to dinner my husband will say, “Is this an Alexandra?” :) Many times the answer is yes! :) Thank you for how you cheer me on to try new things and take on new challenges in the kitchen! 

Just made it and am typing this out with my plate still in front of me. I love it! I've been bored with all of the basic salads I usually make so this is so fresh and tasty! Thank you thank you!

My family loved it! They loved the flavor they loved that it didn’t take long to cook. It was great, thank you for sharing!

These stuffed vegetables are packed with authentic flavors from Lebanon, Turkey and Syria. Give it a try, it's not too hard. Watch the video- it helps!

Middle Eastern Stuffed Vegetables 4-Ways

zucchinis

bell peppers, any color

baby eggplants

beef

rice

mint, optional (has a strong flavor)

baharat spice mix

tomato paste

garlic, crushed

Salt

Puréeing garlic in lemon juice and blending chickpeas while they're hot = Israeli-style hummus that's both smooth and flavorful.

The Best Smooth Hummus Recipe

(350 milliliters) Tahini Sauce With Garlic and Lemon

Combine beans, 1 teaspoon (6g) baking soda, and 2 tablespoons (24g) kosher salt in a large bowl and cover with 6 cups (1.4L) cold water. Stir to dissolve salt and baking soda. Let stand at room temperature overnight. Drain and rinse beans thoroughly.

Place beans in a large Dutch oven or saucepan. Add remaining baking soda, 1 tablespoon (12g) salt, onion, celery, carrot, garlic, and bay leaves. Add 6 cups (1.4L) water and bring to a boil over high heat. Reduce to a simmer, cover with lid slightly cracked, and cook until beans are completely tender, to the point of falling apart, about 2 hours. Check on beans occasionally and top up with more water if necessary; they should be completely submerged at all times.

Discard onion, celery, and bay leaves. Transfer chickpeas, carrot, and garlic to a food processor or high-powered blender (such as a Vitamix, BlendTec, or Breville Boss; see note) with enough cooking liquid to barely cover them. Cover blender, taking out the central insert on the blender lid.

Place a folded kitchen towel over the hole in the center of the lid to allow steam to escape. Holding the towel down firmly, turn the blender to the lowest possible speed and slowly increase speed to high. If the mixture becomes too thick to blend, add cooking liquid until it has the texture of a very thick milkshake, always starting the blender on low speed before increasing to high. If your blender comes with a push-stick for thick purées, use it. Continue blending until completely smooth, about 2 minutes.

Transfer hot chickpea mixture to a large bowl. Whisk in tahini sauce. Whisk in salt to taste. Transfer to a sealed container and allow to cool to room temperature. It should thicken up until it can hold its shape when spooned onto a plate.

Serve hummus on a wide, shallow plate, drizzled with olive oil and sprinkled with za'atar, paprika, warmed whole chickpeas, and/or chopped parsley. Leftover hummus can be stored in the refrigerator for up to 1 week. Allow to come to room temperature before serving.

30 minute dinner of chicken skillet shawarma oven baked rice and chickpeas and tomato salad your new favorite dinner

Skillet Shawarma and Oven Rice Dinner

basmati rice

(14 ounce) can chickpeas, drained and rinsed

tablespoons Jamie Geller Shawarma , divided

chicken chicken breasts

lemon, zest and juice

cherry tomatoes

red onion, thinly sliced

balsamic vinegar

https://content.jwplatform.com/manifests/2nVJ1NTw.m3u8

Chicken shawarma 30 minute dinner

Check out our video to find out how to make authentic Jerusalem mixed grill with fluffy homemade pita.

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