Some of you have expressed interest when I mentioned my new Israeli book. I think that the book is not being sold that widely, so not many are able to get their hands on it. But do try that link above and see if you can get it shipped to you! I am testing the recipes out though, and I'm going to post the ones I have tried out, so at least you'll all have a little taster of what this wonderful book is all about.
I hope you get to try these out and have a taste of Israeli sunshine in your kitchens! :)
Our Favorite Israeli Salad
Take a few cucumbers, some firm ripe tomatoes, an onion and a couple of sweet red peppers. The proper Israeli way is to dice everything fine and neat (dak-dak, very fine, or katan-katan, very small), but coarsely cut chunks will do just fine...
Make sure the vegetables are room temperature. If you keep your vegetables in the refrigerator, take them out half an hour before preparation.
Ingredients (serves 2-4)
1 juicy lemon, halved
4 firm ripe tomatoes, diced
4 unpeeled cucumbers (Israeli, if you can find it), diced
1 red onion , finely diced
1 sweet red pepper, seeded and diced
1 clove garlic, crushed
1/2 fresh hot green pepper, seeded and chopped (optional)
1 teaspoon sumac (optional)
Salt and freshly ground black pepper to taste
3 tablespoons extra virgin olive oil
2-3 tablespoons parsley and/or coriander and/or mint leaves, chopped
1. Squeeze the juice of half the lemon. Remove the pips from the remaining half and peel the skin (including the white pulp). Chop finely.
2. Place the chopped lemon and the lemon juice in a bowl, add the remaining ingredients and toss. Taste and adjust the seasoning. Serve immediately.
Roast Eggplant with Feta
A common Arab adage goes something like this: "If your future bride can't prepare eggplant fifty different ways -- don't marry her!" Indeed, this sexy-looking member of the potato family may be savored hot or cold, grilled, barbecue, deep fried, sautéed, roasted, baked, stuffed, marinated, pickled, in pastry, casseroles, stews and even confitures and jams...
Add a crumbled chunk (about 200 grams, 7 oz) of cheese to the flesh of two roasted eggplants, along with 1/4 cup olive oil, some sumac or dried oregano leaves and 3 chopped spring onions.