Israel (4/4/11)
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Recipes contributed by Lior Zyser.
Israeli cooking is colorful and varied, and veggies often take center stage. These three recipes are good examples. For the most part, the recipes are also subject to the tastes of the cook. Don't be afraid to add more or less of something, change one vegetable for another, or experiment with spices and seasonings. And remember: "A lemon adds tons!" Click here to download these recipes. |
Israeli Couscous Salad
Ingredients:
1 (8 7/8 ounce) package Israeli couscous
1/2 medium cucumber, peeled and diced
2 medium tomatoes, seeded and chopped
1/4 cup red bell pepper, diced
2-3 green onions, sliced
10 black olives, sliced
1 tablespoon fresh parsley, chopped fine
2 tablespoons lemon juice (or more, to taste)
1 tablespoon olive oil (or more, if too dry)
Method:
1. Cook couscous according to package directions, drain and rinse in cool water.
2. Combine remaining ingredients and cover and chill till ready to eat.
1 (8 7/8 ounce) package Israeli couscous
1/2 medium cucumber, peeled and diced
2 medium tomatoes, seeded and chopped
1/4 cup red bell pepper, diced
2-3 green onions, sliced
10 black olives, sliced
1 tablespoon fresh parsley, chopped fine
2 tablespoons lemon juice (or more, to taste)
1 tablespoon olive oil (or more, if too dry)
Method:
1. Cook couscous according to package directions, drain and rinse in cool water.
2. Combine remaining ingredients and cover and chill till ready to eat.
Cauliflower Pashtida
Ingredients:
1 cauliflower head
4 eggs
1½ cups sour cream (can use a combination of sour cream and
cottage cheese or ricotta cheese)
4 heaping Tbsp self-rising flour
4 Tbsp mayonnaise
1 Tbsp chicken soup powder
Breadcrumbs
Method:
1. Break cauliflower into flowers and cook or steam until it’s soft – but not too soft!
2. Mix eggs, flour, mayonnaise, soup powder, sour cream, salt and pepper in a bowl until smooth.
3. Spread breadcrumbs in an oiled baking pan. Place the soft cauliflower over it, and pour the mixture over it. May top with parmesan cheese, if desired.
4. Bake in medium heat (350°) for 45 min. – 1 hr. (until set and golden brown).
1 cauliflower head
4 eggs
1½ cups sour cream (can use a combination of sour cream and
cottage cheese or ricotta cheese)
4 heaping Tbsp self-rising flour
4 Tbsp mayonnaise
1 Tbsp chicken soup powder
Breadcrumbs
Method:
1. Break cauliflower into flowers and cook or steam until it’s soft – but not too soft!
2. Mix eggs, flour, mayonnaise, soup powder, sour cream, salt and pepper in a bowl until smooth.
3. Spread breadcrumbs in an oiled baking pan. Place the soft cauliflower over it, and pour the mixture over it. May top with parmesan cheese, if desired.
4. Bake in medium heat (350°) for 45 min. – 1 hr. (until set and golden brown).
Shakshuka
Adapted from “Book of New Israeli Food”
Ingredients:
2 tablespoons olive oil
3-4 cloves (“teeth”) garlic, finely chopped
3 bell peppers (red, yellow, and orange add nice color)
1 chopped white onion
½ teaspoon crushed red pepper
1 ½ cups canned or fresh tomatoes, drained and
crushed in a bowl
1 sm. can tomato paste
Cumin to taste
Salt and pepper to taste
8 eggs
Method:
1. In a skillet, heat the oil. Add the onion, garlic and crushed pepper. Cook, stirring constantly for 1 minute or until the garlic is lightly browned. Add the tomatoes and cumin. Cook, stirring often, for 10 minutes.
2. Add the tomato paste, cover the pan, and simmer for 2 minutes. Taste for seasoning; the sauce should be highly flavored. Add more crushed red pepper or salt, if you like
3. One by one, break the eggs into the tomato sauce, jiggling the pan a little to spread the whites.
4. Partially cover the pan and cook over low heat for 5 minutes or until the whites set.
Ingredients:
2 tablespoons olive oil
3-4 cloves (“teeth”) garlic, finely chopped
3 bell peppers (red, yellow, and orange add nice color)
1 chopped white onion
½ teaspoon crushed red pepper
1 ½ cups canned or fresh tomatoes, drained and
crushed in a bowl
1 sm. can tomato paste
Cumin to taste
Salt and pepper to taste
8 eggs
Method:
1. In a skillet, heat the oil. Add the onion, garlic and crushed pepper. Cook, stirring constantly for 1 minute or until the garlic is lightly browned. Add the tomatoes and cumin. Cook, stirring often, for 10 minutes.
2. Add the tomato paste, cover the pan, and simmer for 2 minutes. Taste for seasoning; the sauce should be highly flavored. Add more crushed red pepper or salt, if you like
3. One by one, break the eggs into the tomato sauce, jiggling the pan a little to spread the whites.
4. Partially cover the pan and cook over low heat for 5 minutes or until the whites set.