Isaac’s Hummus in a ‘Snap’
2 cans of chick peas (keep the liquid from one; toss the liquid in the other)
3-5 cloves of fresh garlic
Juice of ½ - 1 fresh lemon
1/2 cup of tahini paste
½ tsp salt
¼ - ½ tsp cumin
3-5 cloves of fresh garlic
Juice of ½ - 1 fresh lemon
1/2 cup of tahini paste
½ tsp salt
¼ - ½ tsp cumin
1. Open both cans and pour out the liquid from one of the cans.
Everything goes into a pot and warmed.
2. Meanwhile put the garlic into an electric chopper and chop until fine.
3. When chick peas begin to boil, pour most of the pot into the chopper and blend.
4. Add the tahini paste and keep mixing.
5. Add the salt and cumin and continue mixing until nice and smooth.
6. Pour the amount you want onto a round plate and smear the hummus around the plate. Drizzle some olive oil around the hummus and garnish with a few of the whole chick peas still in the pot.
7. Keeps well in a closed container in the fridge for up to 3 days
Everything goes into a pot and warmed.
2. Meanwhile put the garlic into an electric chopper and chop until fine.
3. When chick peas begin to boil, pour most of the pot into the chopper and blend.
4. Add the tahini paste and keep mixing.
5. Add the salt and cumin and continue mixing until nice and smooth.
6. Pour the amount you want onto a round plate and smear the hummus around the plate. Drizzle some olive oil around the hummus and garnish with a few of the whole chick peas still in the pot.
7. Keeps well in a closed container in the fridge for up to 3 days
Who doesn’t love a good hummus? It’s a healthy spread that goes well with everything
and can be eaten anytime. At home we love to eat hummus as a meal with good pita
bread, an Israeli salad and a hard-boiled egg.
It could be a breakfast, lunch or dinner….if this reminds you of the Adam Sandler movie, “You don’t mess with the Zohan” you are not too far from the truth. Hummus is very popular, except we don’t brush our teeth with it.
Hummus is very versatile. You can use it as a dip, as a spread or simply incorporate it into any meal. We love Isaac’s hummus because of the simplicity, speed and most importantly the fantastic taste. Anyone who has ever tasted this hummus has loved it….and that goes for Hagit’s two year old daughter too.
Simple Sweet Potato Bread
2 cups of sugar (white or brown is fine)
1 cup oil (veg)
3 eggs
2 cups of sweet potato (from the can is fine too 15oz)
3 cups flour
1/4 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 tsp ground ginger
1 tsp ground cloves
1 tsp vanilla
1 cup walnuts, chopped
1. Mix the sugar, oil, egg, sweet potato and vanilla in a large bowl
2. In another bowl, mix the flour, baking powder, baking soda, salt, cinnamon, ginger and cloves
3. Now add the dry ingredients to the wet and mix them together really well
4. Now add the chopped walnuts, stir them in gently
5. The oven should be preheated to 325
6. Pour the dough evenly into two cake loaf pans
7. Every oven will vary but they should bake for between 60-80 minutes....just wach the last 10 minutes so you don't burn the tops....stick a tooth pick into each loaf, if it comes out clean, bread is done....cool them off before cutting into them.
Borakas
1 medium onion, chopped
1.5 pounds of chopped meat
1 pound of fresh mushrooms (cans are fine) OPTIONAL
½ cut of pine nuts OPTIONAL
1 medium eggplant (broil in oven, scooped)
Salt, pepper to taste
1 tsp marak-off
¼ tsp cumin
1/2 tsp turmeric
1 pound of fresh mushrooms (cans are fine) OPTIONAL
½ cut of pine nuts OPTIONAL
1 medium eggplant (broil in oven, scooped)
Salt, pepper to taste
1 tsp marak-off
¼ tsp cumin
1/2 tsp turmeric
1. Chop onion, sauté in olive oil or veg oil….add mushrooms if using, add chop meat, stir with wooden fork, then jab and separate the meat chunks as you cook.
2. Add spices now….cook until everything is cooked and all the liquid is gone.
3. Watch over the pot so it does not burn.
4. Let it cool off.
5. Meanwhile, pre heat oven to 400…..put eggplant on baking sheet and let it roast for 30 mins until it collapses in.
6. Remove from oven; carefully cut in middle, length wise, scoop out the flesh with a spoon without liquid…cut and mash.
7. Mix the meat and eggplant together, put into a food processor to combine well, mix but not paste like.
8. If using pine nuts, sauté with olive oil and add to the meat.
9. Flour the counter…using a rolling pin, roll out the dough slightly
2. Add spices now….cook until everything is cooked and all the liquid is gone.
3. Watch over the pot so it does not burn.
4. Let it cool off.
5. Meanwhile, pre heat oven to 400…..put eggplant on baking sheet and let it roast for 30 mins until it collapses in.
6. Remove from oven; carefully cut in middle, length wise, scoop out the flesh with a spoon without liquid…cut and mash.
7. Mix the meat and eggplant together, put into a food processor to combine well, mix but not paste like.
8. If using pine nuts, sauté with olive oil and add to the meat.
9. Flour the counter…using a rolling pin, roll out the dough slightly
A meat borakas is perfect as a lunch dish and part of a main meal. We love it as an appetizer for Friday night dinner and definitely for parties.
The winning combination of delicious flaky pastry and an equally yummy middle is irresistible to most foodies.
For those who might not like the idea of mixing an eggplant with the meat, you can simply make the recipe without it.
The winning combination of delicious flaky pastry and an equally yummy middle is irresistible to most foodies.
For those who might not like the idea of mixing an eggplant with the meat, you can simply make the recipe without it.
However you decide to make a meat borakas just enjoy. We'd be happy to answer any questions you might have.
Simple Sweet Potato Bread
2 cups of sugar (white or brown is fine)
1 cup oil (veg)
3 eggs
2 cups of sweet potato (from the can is fine too 15oz)
3 cups flour
1/4 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 tsp ground ginger
1 tsp ground cloves
1 tsp vanilla
1 cup walnuts, chopped
1. Mix the sugar, oil, egg, sweet potato and vanilla in a large bowl
2. In another bowl, mix the flour, baking powder, baking soda, salt, cinnamon, ginger and cloves
3. Now add the dry ingredients to the wet and mix them together really well
4. Now add the chopped walnuts, stir them in gently
5. The oven should be preheated to 325
6. Pour the dough evenly into two cake loaf pans
7. Every oven will vary but they should bake for between 60-80 minutes....just wach the last 10 minutes so you don't burn the tops....stick a tooth pick into each loaf, if it comes out clean, bread is done....cool them off before cutting into them.
