CRACK BROCCOLINI!! Inspired by @therealmelindastrauss
Every time I make this, my inbox gets flooded for recipe requests so here you go!!
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Crack Broccolini
one pkg broccolini
olive oil
onion soup mix
Method:
Trim your broccolini, Spread it out on a parchment lined baking sheet, drizzle some olive oil and onion soup mix then bake at 425° for 20 minutes!
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When I need comfort food, it’s hawaij for me! The Yemenite spice blend has both sweet (hawaij for coffee) and savory (hawaij for soup) versions. You can purchase my blends through the link in my profile (or on Amazon) or look for a mix in your local Middle Eastern market.
To make your own hawaij for soup and hawaij for coffee, you can get the recipes in my cookbook Totally Kosher!
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Lemony Hawaij Chicken Couscous Soup
Yield: 8 servings
2 tbsp extra virgin olive oil
2 lbs. pargiot (boneless dark meat chicken), diced
salt and pepper, to taste
1 large onion, diced
2 stalks celery, diced
2 large carrots, diced
4 cloves garlic, minced
2 tbsp hawaij for soup (NOT hawaij for coffee!)
1 cup canned garbanzo beans, rinsed and drained
8 cups chicken stock
8.8oz Israel couscous (NOT instant couscous)
zest and juice of 1/2 lemon
1 large handful fresh parsley
In a soup pot, heat the olive oil. Add the chicken, season with salt and pepper and cook over medium-high heat until browned, 6-8 minutes. Remove from the pot. Add the onion, celery and carrots and saute until softened and starting to take on some color, about 8 minutes. Add the garlic and saute for an additional minute. Return the chicken to the pot, add the hawaij and stir until fragrant and incorporated. Add the chickpeas and chicken stock and bring to a simmer for 5 minutes. Add the couscous and simmer until cooked through, about 8 minutes. Remove from the fire. Add the lemon zest and juice and stir in the parsley. Serve.
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Hawaij Couscous
Hawaij Honey Cake With Labneh Frosting
Couscous Stuffed Capons
I don’t know about you but I am living and breathing Israel right now, and all I can do is see how I can put an Israeli spin on everything, including my food, obviously! I love a good Smash Burger so I decided to get in on the Smash-Burger-Taco trend except make it Israeli by using ground turkey spiced with shawarma seasoning, and smashing it onto a pita half! I couldn’t get them out fast enough – my family polished them off! Winner winner shawarma dinner!
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1 lb ground dark meat turkey (lamb or chicken works too)
2 tbsp shawarma spice
Salt, to taste
2 pitas, split
Oil, for frying
Toppings: red cabbage slaw, Israeli salad, Israeli pickles, sumac onion, tahini
Method:
Mix the ground turkey with shwarma spice and a bit of salt. Divide into 4 portions. Heat a skillet over high heat with 2 tbsp oil, add a portion of turkey, cover with pita and smash with a burger press or heavy bottomed pot. Cook until golden, flip and cook until browned and crsisp. Top with toppings of choice. בתאבון!
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Sheet Pan Shawarma
Grilled Chicken Shawarma Salad
Chicken Shawarma
I’m not a fan of pumpkin spice anything, so I did what I do best and put my own spin on pumpkin butter by adding baharat, silan and a little bit of tahini for creaminess.
In his cookbook Shaya, Alon Shaya shares “an odyssey of food, my journey back to Israel” and he calls Baharat spice “the fancy pumpkin pie spice”. It’s kind of a savory version with cumin, black pepper along with the warm notes of cinnamon, cardamom, cloves and nutmeg. Adding it to pumpkin butter gives it depth and spice that is so different from traditional pumpkin spice, and yes, I love it!
Pair it with a cinnamon raisin bagel for the ultimate treat!To view the reel on Instagram click here.
15oz can pumpkin purée
1 1/2 tsp baharat
1/4 cup silan
1/4 tsp kosher salt
2 tsp tahini paste
Method:
In a pan, combine the pumpkin, baharat, silan and salt. Cool over medium heat until reduced and thickened, 10-20 minutes. Stir in the tahini paste.
(For my homemade baharat blend click here.)
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Baklava Pumpkin Pie
Cookie Butter Pumpkin Pie
Beer Battered Pumpkin Rings
I have to admit I’m not much of a baker but when it comes to the High Holidays, I pull out all the stops
Whether it’s an over the top bundt cake, my mason jar honey cakes for gift giving or my red wine chocolate cake – you’ll always
find me baking up something special for Rosh Hashanah. There’s just nothing like a a comforting slice of cake with tea for dessert,
or even for breakfast with a cup of coffee. I love creating new dishes that gets everyone excited for the holiday – it sets such a festive
mood for the whole family, and is really the foundation for making memories around the table. I know honey cake doesn’t always get
the most love, so this year, I created a recipe for an apple cider crumb cake that brings all the warm, cozy feels of fall. You can bake it
in a bundt pan, 9×13 tray or even a loaf – whatever you like best.
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Apple Crumb Cake
3 medium apples, peeled and grated
1/2 tsp cinnamon
3 cups all purpose flour
2 cups granulated sugar
1 tbsp baking powder
1/2 tsp kosher salt
4 eggs
1 cup canola oil
1 cup apple cider (unfiltered apple juice)
2 tsp vanilla extract
Crumbs
1 1/4 cup all purpose flour
1/4 cup granulated sugar
1/2 cup dark brown sugar
1 1/2 tsp cinnamon
1/4 tsp kosher salt
1/2 cup canola oil
Method:
Grease and lightly flour a Bundt pan, set aside.
In a small bowl mix the apples and cinnamon.
Preheat oven to 350 degrees.
In a large bowl, whisk the flour, sugar, baking powder and salt.
In a medium bowl, whisk the eggs, oil, apple cider and vanilla.
Add the wet ingredients to the dry ingredients and stir with a rubber spatula to incorporate.
In a separate bowl, mix the crumb ingredients until crumbly.
Pour half of the cake batter into the Bundt pan. Add the shredded apples, discarding any liquid that accumulated in the bowl. Top with remaining half of the batter, and sprinkle generously with the crumbs.
Bake for 60-70 minutes, or until a toothpick inserted comes out clean.
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