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
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.
Israeli Potato Salad
4 white potatoes
4 white potatoes
4 hard boiled eggs
1 can of peas and carrots (15oz)
4-5 Israeli pickles
Mayo
salt and pepper to taste
Boil potatoes with skin until soft. Let them cool down then peel and cut into small cubes.
Cut up the hard boiled eggs using and egg chopper then add them to the potatoes.
Drain the can of peas and carrots and add them to the potatoes and eggs.
Dice up the pickles and add them to the mixutre so far.
Mix the 3 tbsp of mayo with salt and pepper plus 1/4 cup of pickle juice and 1/2 tsp of mustard. Mix this dressing really well and add to the potato mixture, toss really well without squashing the ingredients.
Chill for a few hours before serving.
We ar not quite sure what makes this so Israeli but the ingredient that is a must (in our opinion) is the Israeli pickles. You can certainly use any pickles if you wish but the taste won't be the same. You can now find Israeli products in every supermarket. Buy the pickles in brine, not vinegar.
When I was growing up (Dafna) my dad who is Persian made this salad almost the same way and we called it 'salad oliviyeh'. The only major differences were that to this salad my dad would add a diced roasted chicken breast plus he would only use fresh carrots (boiled then diced) and fresh peas from the pod....who has the time today! Hagit grew up with Russian parents who ate this salad back in their home towns and called it 'Russian Potato Salad'. In any case, this salad is a welcome diversion from your everyday potato salad.
You can use fresh, canned or even frozen peas and carrots. In our crazy lifestyle we don't have the luxury of time, so we look for every short cut know to man. The salad dressing can be made with low fat mayo to save some calories. We love this potato salad especially at Pesach time when we can add it to any meal.
