Category: Appetizer

Tomato Carpaccio

Caprese Salad, but CARPACCIO-ed, you know, cuz the holidays are comin’! Also… tomato season!! 🍅

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Tomato Carpaccio

1 heirloom tomato
1 red onion
red wine vinegar
fresh mozzarella, shredded
capers
olive oil for frying
extra virgin olive oil
balsamic reduction
fresh basil
salt

Method:

Slice the tomato and onion on a mandolin. Put your onions in a bowl with red wine vinegar and salt to pickle them. Assemble by first putting your tomatoes, then your pickled red onions, and fresh mozzarella. Add your capers to a pan with oil and fry them until they get crispy. Add them to your dish. Top with olive oil, balsamic reduction, basil, and flaky salt.

Related Recipes:

Simanim Carpaccio
Melon Carpaccio

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Hawaij Roasted Cauliflower with Ginger Lime Tahini


when people ask me what my favorite cuisine is, I always answer -, can you have a favorite child? It’s so hard to pick! That’s exactly why I fell in love with Israeli cuisine – it’s a melting pot of global flavors. On a single walk through the shuk you’ll find a Mexican Jew making tortillas from scratch, a jachnun shop seling Yemenite food, Georgian Kadeh, Turkish bourekas, morrocan moufletta…

But Israel is not just a melting pot of food, it’s also a country mixed with different cultures, languages, traditions and so much more.

What is magical to me is that despite all of our differences – as diverse as the ingredients in a falafel sandwich itself – being in Israel gives me the greatest sense of belonging. It is our homeland that makes us a family. The shared steps we take in the path of our forefathers. Our history that is so deeply rooted in the beautiful land. Israel is home.

Click here to order my Hawaij.

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Hawaij Roasted Cauliflower with Ginger Lime Tahini

1 head cauliflower, cut into florets (I use the stem and greens too!)
1 tbsp hawaij for soup
kosher salt, to taste
1/2 bunch cilantro (stems removed)
1/2 bunch parsley (stems removed)
2 tbsp extra virgin olive oil
1/2 cup pitted kalamata olives, minced
1/3 cup golden raisins
1/4 cup roasted, salted sunflower seeds

Ginger-Lime Tahini
2 tbsp extra virgin olive oil
1/3 cup tahini paste
2 tsp fresh ginger, grated on a microplane
1 clove garlic, grated on a microplane
juice of 1 lime
1 tsp honey
kosher salt, to taste
1/4 cup ice water

Method:

Preheat oven to 450 degrees. Spread the cauliflower out on a parchment lined baking sheet. Season with hawaij and salt and drizzle with olive oil. Toss to coat evenly and roast until browned, about 25 minutes.

while the cauliflower is roasted, whisk the tahini sauce until creamy.

Spread the cauliflower out on a serving dish. Top with fresh herbs, olives, raisins, sunflower seeds and tahini.

Related Recipes:

Roasted Cauliflower With Dates & Smashed Olives
Roasted Cauli & Chickpea Salad
Roasted Cabbage Pizza

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Persian Surprise Meatballs


May we merit to see miracles 🎗
Happy Purim

To view the reel on Instagram click here.

Persian Surprise Meatballs

1 lb. ground beef
1 large onion
3 cloves garlic
Handful of parsley, cilantro and mint
1/3 cup basmati rice, rinsed
1/2 tsp turmeric
1/4 tsp cumin
1 tsp salt
1/4 tsp pepper

Sauce:
1 tsp saffron, ground and steeped in 1/4 c water
2 tbsp olive oil
1/4 c tomato paste
1 cup water
1 tbsp silan
1/4 tsp cinnamon
Salt and pepper, To taste
18oz dried Turkish apricots

Method:

In a food processor, pulse the onion and garlic until finally chopped. Place 2/3 of the mixture into a large saucepan.

Add the ground beef to a large mixing bowl with the remaining onion mixture. Chop the herbs in the food processor and add to the meat. Add rice and spices and mix to combine. Refrigerate while you prepare the sauce.

Add 2 tablespoons of olive oil to the pan with the onion mixture. Sauté until softened and translucent. Add the tomato paste and sauté until it takes on a darker color. Deglaze with a cup of water and add the saffron water. Add silan, cinnamon, salt and pepper and simmer for 2 minutes.

Split the apricots open so that they are closed from one side. Stuff the apricots with a small meatball. Place in the pan in a spiral pattern.

Pour 2 cups of water over the meatballs and bring to a simmer. Cover and cook for 1 hour.

Garnish with herbs.



Related Recipes:

Sweet & Sour Meatballs
Meatballs Paprikash
Lemony Orzo Soup With Meatballs
Bourbon Peach Meatballs
Turkey Meatballs With Red Wine Cranberry Marinara

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Pickled Cauliflower Stems


Pickles don’t have to be intimidating and the best part about pickling is that you can pickle so many things, especially stems!! So don’t throw out those cauliflower stems next time and go ahead and pickle them!

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Pickled Cauliflower Stems

1/2 cup apple cider vinegar
1 cup water
1 tsp kosher salt
1/2 tsp ground turmeric
2 tbsp harissa paste, or, to taste

Method:

Bring to a boil, put over stems!

Related Recipes:

Pickled Salmon
Pickled Deviled Eggs

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Brie Stuffed Dates

I had a handful of dates and a small wedge of Brie leftover from a cheeseboard that I made last week, and it made the ultimate sweet and salty nibble!

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Brie Stuffed Dates

Dates
Brie, feta, manchego, Gruyère, or cheese of choice
Chopped pistachios or nuts of choice
Honey (try hot honey!) or sweeter of choice
Maldon sea salt flakes

Method:

Cut the dates open and remove the pit. Slice your cheese of choice so that it is small enough to fit inside the date. Stuff the dates with your cheese of choice, top with your nuts, and honey. Bake at 400 until melty! Sprinkle with sea salt flakes to finish.

Related Recipes:

Roasted Cauliflower With Dates And Smashed Olives
Stuffed Dates With Chestnut Cream

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