Tag: israeli food

Halva & Ricotta Stuffed Figs

Recently, I was lucky enough to attend a fabulous kosher foodie potluck, arranged by the talented Kim Kushner, author of The Modern Menu. It was such an honor to meet Kim and taste her delicious food! She blogged about our amazing evening under the stars here.

Kim set up the most beautiful tablescape on a rooftop in Midtown Manhattan (which also happens to be her husband’s office). With the help of Marzan Flowers, and other generous sponsors, the table was set with a rustic vibe and the most amazing swag! We were surrounded by the New York City skyline, the most incredible kosher food, and the who’s who of the kosher blogging world.

Since it was a potluck, each guest was required to bring a kosher dish (or two), all of which were laid out on a round buffet table. I made my malawach cheese pastries with tomato & schug dipping sauce, plus some incredible goat cheese popovers! Some of the other dishes included nachos by The Patchke Princess, creamy hummus, salmon, roasted veggie salad and pavlova by Kim Kushner Cuisine, fava beans by BeautyandsomeBeef, panzanella salad with cashew bread and s’mores caramels by KitchenTested.

We also had some famous kosher Instagrammers like @cookinginheels, @chefchaya and @theghettogourmet who brought drunken fish tacos with pickled onions, cronuts with nutella pastry cream and Asian quinoa lettuce wraps, respectively.

What has all that got to do with these AMAZING, droolworthy stuffed figs?! Well, BeautyandsomeBeef made the simple ricotta stuffed figs that inspired these halva-drenched ones! Check out these pics for a peek!

I’d heard of ricotta stuffed figs with honey before but I’d never tasted them until the potluck. I couldn’t believe how such a simple dish could taste so fantastic! Of course I couldn’t stop thinking about how I could make them even better…and then THESE happened.

And by these I mean the insanely decadent jewels of perfection you see here. Fresh seasonal figs stuffed with ricotta, dipped in silan and sesame, dripping with sweetened tahini sauce and finished with halva crumbs. Shall I get you a napkin?!

If you’ve never heard of silan before – hop on the silan train because it’ll take you to syrup heaven! Silan is a honey syrup made from dates. It’s got an intoxicatingly rich flavor that is so much better than whatever else you’ve been using! When mixed into tahini paste, it creates the most decadent halva sauce that you’ll want to eat by the spoonful! It’s interesting to note that when the Torah speaks of honey it is actually referring to date honey. Israel, the land of halva and “Milk & (Date) Honey” is what inspired this Middle-Eastern twist on a classic recipe!

Do yourself a favor and grab some fresh figs, before the season is over! 

Halva & Ricotta Stuffed Figs

1 pkg (16 oz.) fresh figs
1 15oz. container ricotta cheese
1/2 cup tahini paste
2 tbsp silan (date syrup), plus more for dipping
sesame seeds, for dipping
chopped halva, for garnish

Method:

In a small bowl, add 2 tbsp of silan and 1/2 cup tahini paste and stir until combined. If the mixture is thick, add water until it’s thin enough to drizzle over the figs.

Trim the tips of the figs to remove the stems. Cut an X shape into each fig, as if you are cutting it into quarters, but do not cut all the way through. Using a small spoon, fill each fig with a generous dollop of ricotta cheese.

Pour some silan into a small bowl, and place sesame seeds onto a small plate. Gently dip the bottom of the figs in the silan, letting the excess drip off. Dip the silan-coated figs into the sesame seeds to coat.

Place the figs on a serving plate and drizzle with tahini sauce. Garnish with chopped halva.

NOTE: if you tahini has separated, stir well with a spoon before using or turn the jar upside down for 30 minutes.

VARIATION: If you cannot find silan (available at Middle Eastern stores), you must use honey instead.

 

Related Recipes:

breakfast quinoa with silan roasted figs
grilled cheese with figs and honey
holiday fig salad

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Spaghetti Squash Shakshuka

If you’ve been following me on Facebook or Instagram, you probably know that I’ve been doing the Whole30 diet. Ever since I had baby #4 back in October, shedding the pregnancy pounds has not been easy. My go-to weightloss plan has always been The South Beach Diet, but it just wasn’t working for me this time around. I guess as we get older, our bodies change and what may have worked for us in our twenties, just doesn’t cut it during the big 3-0.

I had been seeing the Whole30 plastered all over Instagram and I was curious to see if it would work for me. My friend Melinda of Kitchen-Tested was raving about the diet, and after pushing it off for some time, I finally took the plunge! I chronicled my Whole30 diet via social media, sharing my meals for everyone to see. It held me accountable and made me feel like I had to stick to the program, or else I had a lot of people to answer to!

One of my biggest rules of dieting is to eat well. If I munch on salad greens every day, I feel deprived, miserable and hungry! On the other hand, when I take the time out to prepare a satisfying meal, I feel full and I don’t end up with cravings. Three meals a day becomes more than enough and I don’t feel the need to snack in between.


And so, each day, I challenged myself to come up with exciting recipes and dishes. Omelettes certainly became boring over time, so I turned to one of my favorite dishes – shakshuka. I prepared jalapeno shakshuka, marinara shakshuka and even meat shakshuka! But I really hit the jackpot with this incredible spaghetti squash shakshuka. The strands of spaghetti squash coated in runny egg yolk is so spectacular, you feel like you’re eating something so indulgent – and you are!

Dishes like these carried me through the Whole30 without a single mistep. I originally went on the diet to lose weight, but I never imagined the amazing after-effects that 30 days without sugar, dairy, carbs, legumes or alcohol would bring. Yes, I lost 8 lbs, but even better than that was that my sugar-cravings all but disappeared and I never feel the need to snack anymore. I eat when I’m hungry – and I eat well, but that is all! I feel so in control of my eating habits, and I don’t crave that added drizzle of honey or the teaspoon of sugar that I once did. In fact, just a few days after I completed my Whole30, I spent Shavuot with friends where I was surrounded by dairy delicacies and delicious dishes of all kinds. When I tried to eat a salad that had a sweet salad dressing, I was so overwhelmed by it’s cloying nature that I literally could not swallow it. There is no question that the Whole30 changed my taste towards food and my attitude as well. I much prefer savory to sweet now, in fact I plan to continue following the Whole30 diet until I lose another 20 lbs. After that, I will transition to a Paleo diet (the Whole30 is based on it, it just has more restrictions).

One of the other great outcomes of the Whole30 diet, is something I could have never imagined. When I began posting photos of all of the delicious meals I was preparing, the requests for recipes poured in. At first, I shared the recipes under the photos, but after a few days I realized, why don’t I just compile a 30-day meal plan? And so, without much ado, my Paleo ebook was born! Writing a cookbook has seemed so far away for the longest time – and a real, physical, turn-the-page kind of cookbook might be. But this ebook has allowed me to share over 100 recipes without nearly as much work as a hardcover book would be. I am still working on the last bit of edits and recipe testing, but the ebook should be available within the next 2 weeks! Stay tuned for more details in my upcoming posts and look out for the #Paleoebook hashtag via social media. I think I smell a giveaway.

Spaghetti Squash Shakshuka

1 leek (white and pale green part only)
3 cloves garlic
2 tbsp olive oil
1 bag baby spinach
1/2 spaghetti squash (how to roast spaghetti squash)
splash of vegetable stock (about a 1/4 cup)
salt and pepper, to taste
5 eggs
fresh parsley, for garnish
Feta cheese, optional

Method:

Saute leek and garlic in olive oil until softened. Add baby spinach and continue to saute until wilted. Add spaghetti squash and vegetable stock and season with salt and pepper. Make wells in the squash and crack eggs in each well. Cook until eggs are set (it helps to cover the pot). Sprinkle with parsley and feta, if desired.

 

Related Recipes:

baked portobello shakshuka
quick and easy marinara shakshuka

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Chickpea Cakes with Za’atar Cauliflower Relish

If you follow my blog, you probably already know about my passion for Israeli fare. From cumin to za’atar and roasted eggplant to chickpeas – you’ll find loads of Middle Eastern-inspired recipes here on BIB. I’ve been growing my collection of Middle Eastern cookbooks as well, with Balaboosta just recently added to books like Plenty, Jerusalem, Cook in Israel, The Book of New Israeli Food, and more.

In this delicious appetizer, I’ve created a chickpea cake, in a preparation similar to polenta, using garbanzo flour. Such cakes are popularly served in Northern Italy (where it’s called panisse) as well as the South of France (where it’s called panelle). They are often cut into sticks and fried to resemble french fries.

For the topping, I went with a delicious combination of za’atar roasted cauliflower with caramelized onions, prunes and toasted pine nuts. The result is a delicious combination of Middle Eastern flavors – the perfect recipe to guest post on Yosef Silver’s blog, This American Bite. You may remember it from The Great Blog Swap Link-Up where I created a recipe for grilled corn with za’atar garlic butter, inspired by his recipe for garlic, za’atar & olive oil stovetop popcorn.

For the recipe, head on over to This American Bite.

1 year ago: teriyaki salmon
2 years ago: stuffed roasted butternut squash
3 years ago: quick & easy chocolate rugelach

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Chicken Shawarma

I was never much of a shawarma person. In fact, in my entire year of living in Israel, I don’t think I even ordered it once. I’m more of a falafel girl. Fully loaded in a freshly baked laffa – pure heaven.

But something interesting happens when you have kids. Picky kids. Kids who don’t like the BBQ marks on their grilled chicken, or the crumbs on their shnitzel. Kids who won’t eat fish. Or most types of meat. When you have such kids, you start to make foods that you never imagined you’d be cooking – like shawarma.

When said kid tasted a bite of my husbands shawarma and liked it (how he got her to do that is beyond me), I knew I had to learn to make my own. And that’s exactly what I did. The first couple of times, said kid was licking her plate. Now she has decided she no longer likes it. And I have decided, I do. How’s that for irony?

Chicken Shawarma

1.5-2 lbs. dark meat chicken
1 medium onion, finely diced
1/4 c + 1 tbsp olive oil, divided
2 tbsp shawarma spice (use a spice blend or recipe below)
salt, to taste

Method:

Dice the chicken into small pieces and place in a bowl with 1/4 cup of olive oil and shawarma spice. Set aside to marinate while you cook the onions.

Saute the onions in 1 tbsp of olive oil until caramelized. Add marinated chicken and saute until the chicken is no longer pink.

Serve with hummus, techina, Israeli salad, red cabbage salad (recipe follows)

TIP: Dice the chicken when it’s partially frozen to make chopping easier.

Shawarma Spice

1 tbsp ground cumin
1 tbsp ground coriander
2 tsp paprika
1 tsp turmeric
1/2 tsp garlic powder
1/2 tsp allspice
1/4 tsp ground cinnamon
1/4 tsp black pepper
salt, to taste

Method:

Add all ingredients to a bowl and mix to combine.

Israeli-Style Red Cabbage Salad

shredded cabbage
olive oil
fresh-squeezed lemon juice
garlic powder
kosher salt

Method:

Add all ingredients to a bowl and mix until combined. Marinate until cabbage is slightly wilted.

Other Israel-Inspired Recipes:

roasted eggplants with Israeli salad
malawach cheese pastries with zaatar
chestnut hummus with pita chips
sachlav rose water pudding
banana, date, milk & honey smoothie

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Cook In Israel Review & Giveaway

Orly Ziv, a nutritionist and cooking instructor from Tel Aviv Israel, is a cook after my own heart. In her debut cookbook, Cook In Israel, Orly showcases recipes that draw on her Greek Jewish Heritage, with flavors of the Middle East and Mediterranean. Her entire first chapter is dedicated solely to eggplant and tomatoes, ingredients which are central to my kitchen. Page after page, Orly’s simple, healthy and flavorful recipes are ones you would find on my dining table any day of the week.

Cook In Israel bears the subtitle “Home Cooking Inspiration” and that is precisely what Orly’s book is all about. In a warm family-oriented way that is customary for Israelis, Ms. Ziv welcomes you into her kitchen with open arms. Her book is clear, simple and straight-forward, with many step by step photos to help guide you along the cooking process. Orly shares family favorites, holiday dishes and an expansive array of vegetarian recipes that are mainstays in Middle Eastern culture.

What is most impressive to me is that Orly self-published this beautiful collection of recipes with masterful results. The typography, layout and picture-perfect photography can only be matched by her clear and concise style of recipe writing – a welcome change from most cookbooks (which include too much commentary).

As someone who relishes Middle Eastern cuisine, this book lacks traditional Israeli fare like “al ha-esh” bbq , shishkebab and other chicken & meat recipes. It is somewhat confusing that Orly only makes slight mention of the fact that her book is almost entirely vegetarian, with only two meat recipes, which in my opinion, are better left out altogether.  As someone who is not ready to give up her carnivorous ways,  this cookbook still offers countless recipes that are filling and flavorful, such as breads, fish, grains and legumes.

Vegetarian or not, Cook In Israel is a keeper after all.

GIVEAWAY DETAILS:

Busy In Brooklyn is thrilled to be able to give away a copy of Cook in Israel to one of my readers!

To enter the giveaway, vote for my grilled portobello burger with sundried tomato aioli in Swap it or Top it Mushroom Contest from The Mushroom Channel. You can vote once per day until August 31, 2013. Each vote will include one entry into the giveaway. Just leave a comment below letting me know when you have voted.

Winner will be chosen at random on Sunday, September 1st, 2013.

SAMPLE RECIPES:

Apple Cake
Reprinted with permission from Cook In Israel by Orly Ziv, Home Cooking Inspiration

Ingredients:
2 green apples, unpeeled and diced
3 eggs
1½ cup brown sugar
¼ cup sweet red wine
½ cup vegetable oil
1 tsp. cinnamon
Pinch of salt
1½ cups whole wheat flour
1 tsp. baking powder
Handful of raisins or walnuts (optional)

Instructions:

1. Preheat the oven to 170°C/340°F.
2. Mix together all the ingredients in a large bowl by hand or in a mixer.
3. Pour the batter into a large, greased cake pan and bake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean.
4. Serve warm with vanilla ice cream.

Fish with Green Tahini Sauce
Reprinted with permission from Cook In Israel by Orly Ziv, Home Cooking Inspiration

olive oil
2 tomatoes, sliced
4 tilapia filets (or any white fish)
½ cup boiled or canned chickpeas (optional)
1/2 cup tahini
½ cup finely chopped parsley
½ cup finely chopped cilantro
1-2 cloves garlic, chopped
Juice of 1 lemon, plus more to taste
1 cup water
1/2 tsp salt

Instructions:

1. Preheat the oven to 190°C/375°F.
2. Pour olive oil in a thin, even layer to coat the bottom of a baking dish.
3. Arrange slices of tomato along the bottom of the baking dish and top with the fish filets. Spread the chickpeas on top, if using.
4. Using a hand blender or food processor, mix the tahini, parsley, cilantro, garlic, lemon juice, water and salt until smooth and green diluted sauce.
5. Pour the tahini sauce over the fish and bake for about 20 minutes, until the sauce thickens.
6. Remove from the heat and serve.

VARIATION: To make fish with red tahini sauce, mix together 1 chopped tomato with the tahini, parsley, garlic, lemon juice, and salt as directed above (omit the cilantro). Leave out
the tomato slices and chickpeas from the recipe above, pour the red tahini sauce over the fish, and continue as directed.

Busy In Brooklyn Middle-Eastern Inspired Recipes:

roasted eggplant parmesan with feta
roasted eggplants with Israeli salad
summer tomato feta salad
malawach cheese pastries with dipping sauce
banana dates milk & honey smoothie
grilled chickpea burgers

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