Category: Dinner

Green Goddess Bissli Chicken Salad

Leave it to me to trash up a healthy salad with Bissli – but the truth is, I’m having so much fun with this series! I first started it when I made this falafel-inspired salad topped with falafel bits (the BEST texture for a crouton), and then I just went with it all the way. I never imagined this one would be so absolutely incredible – my favorite of the Bissli salad series for sure!!!

Did anyone else grow up putting onion bissli on their fingers like rings?!

To view the reel on Instagram click here.

Green Goddess Bissli Chicken Salad

1/2 small head green cabbage, thinly sliced
12 baby cucumbers, quartered
1 cup frozen edamame, thawed
2 jalapeños, seeds and veins removed, thinly sliced
3 scallions, sliced
1 bag onion bissli, lightly crushed
2 grilled chicken breasts, diced

Dressing:
1 bunch cilantro (about a cup)
2 scallions
2 cloves garlic
Juice of 1 lime
1 cup mayonnaise
Salt and pepper, to taste
Small squirt of honey, optional

Method:

Add all over your ingredients to a bowl then pour over the dressing. Toss and enjoy!!

Related Recipes:

Green Goddess Salad
Green Goddess Salad Dressing
Grilled Chicken Salad With Jalapeno Mustard Dressing

Bissli Salad Series Recipes:

Bissli Pizza Salad
Falafel Salad
Italian Antipasto Salad

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Juiciest Chicken Breasts

I’m sharing my JUICIEST CHICKEN BREAST method because I’ve got chicken salad on the menu. No grill or skillet required!

To view the reel on Instagram click here.

Juiciest Chicken Breasts

3 chicken breasts
grapeseed oil (or any high-heat cooking oil)
montreal steak seasoning (or the seasoning of your choice)

Method:

Line a sheet tray with aluminum foil. Drizzle it with any high-heat cooking oil. Remove the tenders from the chicken breasts and set them aside (I like to freeze them until I have a nice amount, and then I make chicken fingers!). Lay your chicken breast down on the sheet tray. Season your chicken breast with Montreal Steak Seasoning and drizzle it with a bit more oil. Broil on the highest rack of your oven with your broiler on high for 8 minutes on the first side, and 5 minutes on the second side.

Add your chicken to salad, wraps, sandwiches, or whatever you like!

Related Recipes:

Green Goddess  Bissli Chicken Salad
Grilled Chicken Wedge Salad With Carrot Ginger Dressing
Grilled Chicken Fattoush With Za’atar Ranch
Grilled Marinated Chicken

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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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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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