Israel. Week Four

Even though I was on vacation last week, week three was a bit of a bust. I’m going to finish up Israeli month with lots of cooking the next couple of days (I’m currently making Open Kibbeh as I type this.) I’m wrapping up with cooking from a children’s cookbook I checked out from my…

Sweet Filo Cigars

These are pretty much rolled baklava. I left off the crumbled pistachios on the top. I’m terrible at making small formed/ rolled foods. I feel like the best experience is if you’re in a kitchen with your grandparent making hundreds of cigars or dumplings, for example. These were tasty though. I used a wildflower honey…

Red Pepper and Baked Egg Galettes

This has to be one of my favorite dishes that I’ve cooked in awhile. The roasted red peppers were nice and sweet. I loved the roasted onions. Also, I love the way egg yolk congeals when eggs are baked. The white gets cooked and the yolk becomes a gelatinous state halfway between liquid and solid….

Cod Cakes with Tomato Sauce

You can find the recipe here as well as some background information. Also that picture is sooo much better than mine. I thought about taking a picture of the entire dish in the pan but some of the cakes fell apart and weren’t as pretty. Enjoy the professionally photographed picture instead! I loved the cod…

Roasted Chicken with Clementines and Arak

I changed 2 things from the original recipe. I didn’t have arak on hand, but I did have Pernod and the authors included that that would be an acceptable spirit to use instead. I also didn’t see clementines when I was shopping at Trader Joe’s, so I picked up mandarins instead since they’re similar in…

Stuffed Onions

So, I wanted to like these so much, but they’re not my taste. I love onions, but I feel like the flavors don’t exacty mess with each other. It was also disappointing since these took hours to prepare and I’m not one that likes to make too finicky of dishes that involve many steps and…

Watercress and Chickpea Soup with Rosewater and Ras el hanout

The star of this dish is the vegetables roasted in ras el hanout. Without it the soup itself is very healthy and floral tasting since it’s made of watercress and spinach. The soup is a little thin and okay, but when the ras el hanout seeps into the soup, WOW! The spice adds a little…

Israel. Week Two

Red Pepper and Baked Egg Galettes Baby Spinach Salad with Dates and Almonds Cod Cakes in Tomato Sauce Sweet Filo Cigars

Falafel

This was my first time making falafel! I love falafel. I used to go to a Turkish/ Middle Eastern Grill, that is unfortunately closed, that made wonderful falafel and muhammara. Making falafel is a lot easier than I had expected. Having a deep fryer thermometer and a new blender helped make the process easy. For…

Na’ama’s Fattoush

I enjoyed several soup and salad/ salad and sandwich combos this week. Fattoush is an Arabic salad many sources say that it originates in Northern Lebanon. I’ve had fattoush before but this one I really enjoyed since it was herby, acidic, vegetable driven but the naan with homemade buttermilk gave the mouthfeel and taste of…