1. Hummus
You shouldn’t, and can’t, compete with people who have been making Hummus all their lives. On the other hand, you can still make a very tasty hummus the first time you try. It will taste 10 times better than any packaged hummus you can buy, and be 10 times healthier as well. With time, you will get the touch and become a hummus expert.Ingredients:
[4 extra-large bowls of Hummus]
1 cups dried chickpeas (the smallest you can find)
1/2 cup tahini
juice from 1 squeezed lemons
1-2 garlic cloves
1/2 teaspoon cumin
salt
olive oil
How do I make that into Hummus? (Directions)
[Brut: 10-20 hours. Net: 30 minutes]
1. Pour the chickpeas over a large plate. Go over them and look for damaged grains small stones, or any other thing you would rather leave out of the plate.
2. Soak the chickpeas in water over night. The grains should almost double their volume.
3. Wash the chickpeas well and put them in a large pot. Cover with water, NO salt. Cook until the grains are very easily smashed when pressed between two fingers. It should take around 2 hours; skim the peels and foam which float over the cooking water. When done, sieve the grains and keep the cooking water.
4. Put the chickpeas into a food processor and grind well.
5. Add 1/4 cup of the cooking water and the rest of the ingredients. If the Humus is too thick, add some more of the cooking water. It should be thinner than the actual desired texture.
1. Pour the chickpeas over a large plate. Go over them and look for damaged grains small stones, or any other thing you would rather leave out of the plate.
2. Soak the chickpeas in water over night. The grains should almost double their volume.
3. Wash the chickpeas well and put them in a large pot. Cover with water, NO salt. Cook until the grains are very easily smashed when pressed between two fingers. It should take around 2 hours; skim the peels and foam which float over the cooking water. When done, sieve the grains and keep the cooking water.
4. Put the chickpeas into a food processor and grind well.
5. Add 1/4 cup of the cooking water and the rest of the ingredients. If the Humus is too thick, add some more of the cooking water. It should be thinner than the actual desired texture.
Serve with some good olive oil.
Serve straight a way!!
Serve straight a way!!
2. The Turkish Falafel
The Turkish Falafel is served in toasted bread, with some salads and spicy sauces. In Israel, as well as most of the Arab countries, we eat the falafel inside pita bread, with vegetable salad, pickles, French fries andTahini. You should try that.Ingredients:
(25 falafel balls)
(25 falafel balls)
2 cups of dries chickpeas, soaked in water for 12 hours
2 slices of day old white bread
5 cloves of garlic
2 teaspoon baking soda
1/3 cup chopped parsley
1/2 cup chopped coriander
1/2 small onion
1 spoon of sesame seeds
1 teaspoon cumin
1 teaspoon smoke sweet paprika
Salt, pepper
Oil for deep frying
Preparation:
1. Wash the soaked chickpeas and put them in a food processor with all the ingredients. Add a little water if needed.2. Move the mixture into a large bowl, add the rest of the ingredients and put aside, covered, for 30-60 minutes.3. Worm the oil to 170C +/-
4. Wet your hands and shape little balls (smaller then apricots). Fry until you get a deep brown shade. Serve hot!
In Israel, it is customary to serve several different types of salads every meal with the entire or main course. Salads go great with humus and tehini.
When preparing an Israeli vegetable salad use fresh vegetables and cut the vegetables in very tiny dices. Israelis love to make salads using cucumbers, tomatoes, different color sweet peppers and some chopped purple onion. Your salad can be dressed with olive oil and fresh lemon juice. Preparing salads can be time consuming and you shouldn't eat it after tow hours because the vegetable will be mushy, but it is so good and fresh.
4. Wet your hands and shape little balls (smaller then apricots). Fry until you get a deep brown shade. Serve hot!
In Israel, it is customary to serve several different types of salads every meal with the entire or main course. Salads go great with humus and tehini.
When preparing an Israeli vegetable salad use fresh vegetables and cut the vegetables in very tiny dices. Israelis love to make salads using cucumbers, tomatoes, different color sweet peppers and some chopped purple onion. Your salad can be dressed with olive oil and fresh lemon juice. Preparing salads can be time consuming and you shouldn't eat it after tow hours because the vegetable will be mushy, but it is so good and fresh.
3. Hraime - Moroccan Fish in Tomato Sauce
Ingredients:
400 gm of Grouper or Whitefish steaks.
1 medium white onion chopped.
100 grams / 3.5oz Tomato paste.
1 Tablespoon of Paprika (Spicy or regular, depending on how you like your Hraime).
Olive oil.
1 Tablespoon cumin
4 cloves of cursed garlic
3 slices of lemon
1 cup water.
Salt.
Preparation:
Place a little bit of olive oil in a large, flat pot.
Heat the oil and place the chopped onion and garlic in.
Sweat until they are transparent.
Add the tomato paste, all the spices and lemon.
Add a cup of water in order to dissolve the tomato paste.
Add salt to taste and cook for 5 minutes.
Bring the mixture to a boil and add the fish of your choice. Add the fish in one layer.
Add water until the fish steaks are submerged.
Bring to a boil once more.
Lower the flame and simmer for 20 minutes with the lid on.
400 gm of Grouper or Whitefish steaks.
1 medium white onion chopped.
100 grams / 3.5oz Tomato paste.
1 Tablespoon of Paprika (Spicy or regular, depending on how you like your Hraime).
Olive oil.
1 Tablespoon cumin
4 cloves of cursed garlic
3 slices of lemon
1 cup water.
Salt.
Preparation:
Place a little bit of olive oil in a large, flat pot.
Heat the oil and place the chopped onion and garlic in.
Sweat until they are transparent.
Add the tomato paste, all the spices and lemon.
Add a cup of water in order to dissolve the tomato paste.
Add salt to taste and cook for 5 minutes.
Bring the mixture to a boil and add the fish of your choice. Add the fish in one layer.
Add water until the fish steaks are submerged.
Bring to a boil once more.
Lower the flame and simmer for 20 minutes with the lid on.
4. Chocolate Rich Cake
4 serve
Ingredients:
80g dark chocolate
80g butter
1 egg yolk
2 eggs
100 g sugar
40 g flour sift
Meant leave for garnish
80g dark chocolate
80g butter
1 egg yolk
2 eggs
100 g sugar
40 g flour sift
Meant leave for garnish
Method:
· Melt the butter and chocolate
· Wisk the eggs and sugar properly
· add the melted chocolate and butter
· fold the flour
· Pour in cups
· Back in oven 180C for about 7 minutes
Ready to eat…..
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