Cooking Israeli: 3 specialties for cooking
Related Videos: Steven Cook & Michael Solomonov: "Israeli Soul: Easy, Essential, Delicious" | Talks at Google (May 2024).
Israeli dishes help with wanderlust and, above all, are extremely tasty. You can easily cook these three typical Israeli specialties yourself and convince your guests with exotic notes.
Cooking Israeli - Ingredients for Schakschuka
Try this specialty of tomatoes, peppers, chickpeas and eggs either - as is common in Israel - already for breakfast with flatbread or enjoy the Schakschuka together with a warm side dish such as rice, couscous, millet or potatoes as the main meal at noon or in the evening.
- Ingredients for the sauce : 3 red peppers, 1 onion, 1 clove of garlic, 3 tablespoons of olive oil, 1 tablespoon of tomato paste, 3 small cans of tomatoes in pieces (each approx. 400g), 1 glass of chickpeas (approx. 350g)
- For seasoning : 1/2 teaspoon chili flakes, 1 teaspoon paprika powder, 1 teaspoon ground cumin, 1 teaspoon oregano tanned, 1 / 4-1 / 2 teaspoons herbal sea salt, a little pepper (to taste), 1 teaspoon sugar
- For the finale : 4-6 eggs (depending on your pot or pan size), approx. 150g sheep cheese, a few stalks of parsley
Preparation of Schakschuka
At the beginning, wash and clean the peppers. First cut the peppers into narrow strips, then cut them into small pieces.
- Then chop the onion and the clove of garlic and add both to the oil in a hot pan with a high rim.
- After a short time, add the peppers and let the whole thing sweat gently for about 5 minutes.
- Then add the tomato paste. Also put the chopped tomatoes and the drained and washed chickpeas in the pan.
- Season to taste with the spices and sugar and let the entire mixture simmer for about 10 minutes. Occasionally stir with a wooden spoon so that nothing starts.
- If the pan or the pot in which you have simmered the vegetables is suitable for the oven, carefully use a soup ladle to carefully pour the eggs into the thick sauce next to each other. Or first fill the mass into a refractory form.
- Crumble the sheep's cheese between your fingers and sprinkle it over the sauce and eggs.
- Place the pan, the pan or the pan in the oven at approx. 200 degrees Celsius (air circulation a little less) until the eggs are cooked. It takes about 5-10 minutes.
- Take the pan or pan out of the oven, let the dish cool a little more and finally garnish with chopped fresh parsley.
Original Israeli hummus
You have probably tried hummus before. This delicious dip made from chickpeas and sesame paste (Tahin) tastes just as good as a spread, as a sauce with raw vegetables or as an extra topping in the filled flatbread.
- Ingredients : 1 glass of cooked chickpeas (about 350g), 200-250g tahini (sesame), 1-3 cloves of garlic, a little cumin, juice of 1/2 lemon, 1/2 teaspoon salt, pepper or chilli as you like.
- To garnish : 2-3 tablespoons of olive oil, 1 bunch of parsley, paprika powder, roasted pine nuts (optional), whole chickpeas
- First, you should strain the chickpeas. Put them in a tall bowl or blender along with all of the other ingredients.
- Then puree everything with the blender or blender to a fine hummus.
- Finally, put the hummus in a serving bowl, pour a little olive oil over it and sprinkle paprika powder and the chopped parsley and chickpeas and - if you like - roasted pine nuts on top.
- Tips : If the mush is too dry and crumbly, you can add a little water. If you don't have a suitable electric shredder at hand, you can also use the tamper. Experts claim that a pounded hummus with small pieces would be more authentic anyway.
- In his home country, hummus is eaten generously on thin flatbread or with raw onion slices.
Falafel - best fried
The third Israeli kitchen classic in the group is fried chickpea balls - a perfect vegan substitute for chop balls. With these few ingredients, you can make falafel quickly and easily.
- Ingredients : 350g jar of chickpeas, 1 onion or 1 bunch of green spring onions, 2 cloves of garlic, 1 tsp of cumin, 1/2 bunch of fresh parsley and coriander (alternatively: 1/2 teaspoon of coriander, ground), 1 tbsp sweet paprika, 1 Pinch turmeric, 80g breadcrumbs, 1 tsp soda, 1/2 tsp salt, 1 liter oil for frying.
- Start by straining the chickpeas and rinsing them well with cold water.
- Then cut both onion or spring onions and the garlic into pieces. Together with the fresh, also pre-cut, parsley and coriander, add them to the chickpeas.
- With a hand blender or blender, you can now finely chop and mix the ingredients until a mushy consistency is achieved.
- Finally, add all the seasoning ingredients, breadcrumbs and baking soda. Mix everything in well with a fork or dough hook.
- If the dough is still too thin and mushy to form, use additional breadcrumbs, flour or fine couscous to bind.
- Heat the oil in a saucepan and gradually add small hand-formed falafel balls to the hot oil using a spoon.
- Frying for about 5 minutes is enough, then you can drain the finished falafel on a kitchen paper.
- Together with fresh lettuce, tomatoes, cucumber and grated cabbage, beetroot as well as yoghurt sauce and hummus, you can fill delicious pita rolls quickly and easily.
If you don't want to fry falafel, but want to fry it in the pan, you will find instructions in another practical tip.