Category: Instagram Reel Recipes

Harissa Fried Eggs

If you can fry eggs in feta, chili crisp or everything bagel spice, you can fry them in harissa too! This is one of my favorite ways to eat sunny-side-up eggs, and I hope it will be yours too!

To view the reel on Instagram click here.

Harissa Fried Eggs

1 tbsp harissa paste
1 1/2 tbsp olive oil
1-2 eggs
za’atar for finishing, optional

Method:

Heat up your pan and add the harissa and olive oil, stirring to combine. Once the harissa oil is hot, add your egg and cook until set. Top with za’atar before serving.

Serve harissa eggs over avocado toast, rice, ramen noodles or whatever else you’d like!

Related Recipes:

Cheesy Kale & Eggs
Avocado Toast With Cheesy Scrambled Eggs

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Italian Antipasto Salad

BBQ Bissli has always been my favorite flavor – aside for the taste, I loved the twisty texture that I would eat in layers! I even made a homemade version (using dried pasta) in my cookbook, Totally Kosher (fans say it’s even better than the original!).

When I thought about how to use this flavor in a fun away, my mind went to ITALIAN ANTIPASTO SALAD – a mix of salumi and briny ingredients + corkscrew pasta that makes a great meal in a bowl. Of course I used the Bissli in place of the pasta here (same shape, same mouthfeel!) and the result is so satisfying!

To view the reel on Instagram click here.

Italian Antipasto Salad

6oz. baby button mushrooms
1 tbsp extra virgin olive oil
salt and pepper, to taste
1/4 of 14oz. log @abelesheymann salami
7oz arugula
1 3.8oz can sliced black olives, drained
1/4 cup sliced pepperoncini or Shifka hot peppers
1/2 large red onion, thinly sliced
1/4 cup sliced marinated sundried tomatoes
1 2.5oz bag BBQ Bissli

Dressing:
1/4 cup extra virgin olive oil
2 tbsp red wine vinegar
1 clove garlic, minced
1 tsp dried oregano
1 tbsp honey
2 tsp whole grain mustard
salt and pepper, to taste

First roast the mushrooms: spread them out on a baking sheet and toss with olive oil, salt and pepper. Bake at 400 degrees for 20 minutes.

While the mushrooms are roasting, slice the salami into thin slices, stack them and slice into ribbons.

Aassemble the salad. In a large shallow bowl, add the arugula, olives, red onion, salami ribbons, salami, sundried tomatoes and Bissli.

In a small bowl, whisk the dressing ingredients. Add the mushrooms to the salad once slightly cooled and stir in the dressing. Serve.

Bissli Salad Series Recipes

Falafel Salad
Bissli Pizza Salad
Green Goddess Bissli Chicken Salad

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Crack Broccolini

CRACK BROCCOLINI!! Inspired by @therealmelindastrauss

Every time I make this, my inbox gets flooded for recipe requests so here you go!!

To view the reel on Instagram click here.

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!

Related Recipes:

More appetizers
More side dishes

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Lemony Hawaij Chicken Couscous Soup


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!

To view the reel on Instagram click here.

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.

Related Recipes:

Hawaij Couscous
Hawaij Honey Cake With Labneh Frosting
Couscous Stuffed Capons

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Smash Shawarma Pita

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!

To view the reel on Instagram click here.


Smash Shawarma Pita

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!

Related Recipes:
Sheet Pan Shawarma
Grilled Chicken Shawarma Salad
Chicken Shawarma

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