Category: Instagram Reel Recipes

Cauliflower Tabboule


I love using up my Shabbat leftovers to throw together a fresh dinner, and this healthy spin on tabboule salad did not disappoint!

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Cauliflower Tabboule

1/2 head cauliflower, diced
2 Persian cucumbers, diced small
1/2 red onion, diced small
1 cup pomegranate seeds
1 jalapeño, seeded and diced
1 bunch parsley, chopped (or a mix of herbs)
1 cup diced leftover chicken, optional

Dressing:
1/3 cup extra virgin olive oil
Juice of 1 lemon
1 clove grated garlic
1 tsp za’atar
1/2 tsp sumac
Salt and pepper, to taste

Method:

Add all your ingredients to a bowl, pour over the dressing, mix it together and get diggin!



Related Recipes:

Sweet Chili Cauliflower Poppers
 Falafel Cauliflower Poppers (Baked!)
Chickpea Cakes with Za’atar Cauliflower Relish
Cauliflower Nachos with Harissa Cheddar Sauce
Smoked Paprika Popcorn Cauliflower

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Meatballs Paprikash

When I got back from Budapest, I knew I wanted to make a dish inspired by my trip using the paprika I brought back from my travels and this paprikash-inspired meatball dish was born! It’s a nice change from tomato-based sauce and perfect for a chilly night in the Succah.

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Meatballs Paprikash

For the meatballs:
2 lbs ground beef
2 eggs
3/4 cup breadcrumbs
2 cloves minced garlic
1 1/2 teaspoons sweet Hungarian paprika
Salt and pepper, to taste

For the sauce:
2 tbsp extra virgin olive oil
1 large onion, sliced into half moons
1 large red pepper, sliced into strips
3 cloves garlic, sliced
2 tbsp red pepper purée (omit if you don’t have)
1 heaping tbsp sweet Hungarian paprika
3 cups chicken stock
Salt and pepper, to taste
1-2 tbsp honey, optional

Make the meatballs: in a large bowl, combine the meatballs ingredients and mix with your hands until incorporated. Refrigerate while you prelate the sauce.

Make the sauce: in a Dutch oven, heat the olive oil over medium heat, add the onions and sauté until softened, add the red pepper strips and continue to sauté until caramelized. Add the garlic, and sauté until fragrant. Stir in the paprika and mix until fragrant, then add the pepper purée and stir to incorporate. Add the stock, salt and pepper and bring to a gentle simmer. If you like it sweet, stir in the honey.

Shape the meat into small balls and gently add to the sauce. Cover the pot and simmer 20 minutes, then gently mix. Return the cover to the pot and simmer the meatballs for 1 1/2 hours or until the meatballs are soft and the sauce has thickened.

Serve with rice and fresh herbs, if desired.

Related Recipes:

Smoked Paprika Popcorn Cauliflower
Lemony Orzo Soup with Meatballs
Bourbon Peach Meatballs

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Sheet Pan Shawarma

Shawarma in the Sukkah! Such a fun idea to serve for an afternoon lunch!

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Sheet Pan Shawarma

2 lbs @carvingblockmeats Pargiot (dark meat cutlets)
2 tbsp shawarma spice
2 tbsp grapeseed oil
Hummus, tahini, schug or harissa, for serving
Israeli salad, cabbage salad, beet salad, carrot salad, Israeli pickles, optional, for serving

Method:

Mix the chicken with the shawarma spice and oil. Place directly on a sheet tray and broil on high for 15-20 minutes or roast at 425 for 20-25 minutes.

Slice thinly and stuff into laffa, pita opt serve in a grain bowl!

Related Recipes:

Sheet Pan Sausage & Peppers
Sheet Pan Chicken Fajitas, 5 Ways
Grilled Chicken Shawarma Salad

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Couscous Stuffed Capons


A festive holiday recipe even Miami Boys Chior would approve of!

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Couscous Stuffed Capons for a Crowd
Serves 12

Dash of cinnamon
12 capons (boneless chicken thighs, skin-on)
Paprika, salt and pepepper, to taste
1 jar @liebersfoods Gourmet Sweet Chili Sauce
2 cups water
2 tsp olive oil
Salt and pepper, to taste
1 tbsp @liebersfoods consommé powder
2 cups instant couscous
3 cloves minced garlic
1/2 cup parsley, chopped
3.5oz. Roasted chestnuts, chopped
4oz. Dried figs, thinly sliced (or any dried fruit)
1/3 cup pine nuts
1/4 cup grapeseed oil
Juice of 1 large orange
1 tbsp @liebersfoods honey
1 cup @liebersfoods seasoned Panko crumbs

Method:

In a small Saucepan bring 2 cups of water oil salt and pepper to a boil. Add a consommé powder and whisk it in to incorporate. Add the couscous, give it a stir, turn off the heat and cover to steam for 10 minutes.

Fluff the couscous with a fork and transfer it to a large mixing bowl. Add the garlic, parsley, chestnuts, figs, and pine nuts. In a small bowl combine the oil, orange juice, cinnamon and honey and mix into the couscous mixture, stirring to combine.

Preheat oven to 375°.

Working with one capon at a time, add t
he stuffing to one side of the chicken and fold it over, Wrapping the chicken around the filling. Transfer the rolls to a parchment-lined 9 x 13 pan so that they are tightly packed, 6 per pans.

Sprinkle the stuffed capons with paprika salt and pepper and then brush generously with chili sauce. Cover each pan with two layers of foil and bake for one hour.

Uncover the chicken and sprinkle with Panko crumbs. Return to the oven at 425° for 15 to 20 minutes until the chicken is lightly browned and Panko crumbs are crispy.

NOTE: To prepare in advance, You may refrigerate or freeze after baking, then complete the last step before serving.

Related Recipes:

Israeli Couscous With Beef
Hawaij Couscous
Chickpea Couscous
Israeli Couscous with Chickpeas

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Baharat Roasted Spatchcock chicken With Tzimmes


Let’s make Baharat Roasted Spatchcock Chicken with Tzimmes! Tzimmes never looked so good!

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Baharat Roasted Spatchcock Chicken with Tzimmes

1 whole @carvingblockmeats chicken, spatchcocked
1/2 butternut squash, peeled and cut into small chunks
3 carrots, cut into chunks
1 cup dried fruit (I used dates and apricots)
3 tbsp baharat
1/4 cup extra virgin olive oil
Zest and juice of 1 large orange
3 tbsp silan
Kosher salt, to taste

Method:

Preheat oven to 400 degrees

Add the squash, carrots and dried fruit to a parchment lined baking sheet. Mix with 2 tbsp baharat, 2 tbsp olive oil, zest and juice of half of the orange, 2 tbso silan and salt. Spread it out on the baking sheet, making space for the chicken in the center. Add the chicken and season with remaining 1 tbsp baharat, 2 tbsp olive oil, zest and juice of remaining 1/2 orange, 1 tbsp silan and salt. Rub under and over the skin.

Transfer to the oven and roast for 50 minutes or until the chicken is cooked through and the veggies are fork-tender.

Serve with rice or couscous.

(For homemade baharat, combine 1 tbsp black pepper, 1 tbsp paprika, 2 1/4 tsp cumin, 1 1/2 tsp coriander, 1 1/2 tsp cinnamon, 1 1/2 tsp cloves, 1/2 tsp nutmeg and 1/4 tsp cardamom.)

Related Recipes:

Harissa Roasted Chicken
Lemon & Garlic Whole Roasted Chickens
Roasted Summer Chicken
Honey Roasted Za’atar Chicken with Fruit

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