The Secret to Perfect Falafel
By Carolynn Carreño From Forward.com
My friend Nancy Silverton went to Israel last year and came home with a rough, scribbled- down secret “recipe” for how to make what she promised were falafel so crispy, crunchy, and flavorful that they turned her, a falafel skeptic, into a believer. The first time I looked at it, I thought there was something wrong or missing from the recipe. If I’d been locked in a room until I could figure out what falafel was made of, I would have died an old woman before I would have guessed that those light and crunchy balls of savory, goodness were made from ground, uncooked chickpeas. Yes, the chickpeas are soaked, but they’re still hard as rocks, and it’s still amazing. Sparkling mineral water is supposedly the key to making these as crispy as they, in fact, turned out to be. The chickpeas must soak overnight, so plan ahead because this here is the one place in life where you can’t substitute canned chickpeas.
Rainbow Israeli Salad
On our most recent trip to Israel, my husband and I were invited to Shabbat dinner at the home of our friends, film director Doron Eran and his wife Billy Ben Moshe. Shabbat at their home in Tel Aviv is cozy and fun, a weekly celebration with family and friends. Billy goes all out when she cooks for Shabbat, serving course after course of beautiful food. Her family is 7th generation from Tiberias, Israel, a city on the western shore of the Sea of Galilee. She serves dishes from a variety of backgrounds, all home-cooked with love and care. She spends hours cooking for Shabbat, presiding as the chief mama in charge over a weekly celebration of life, love and family.
See the full post:http://toriavey.com/toris-kitchen/2017/01/rainbow-israeli-salad/#jQhH7BK...
Seven Species Challah
In honor of Tu B'Shevat which is coming next week, we are highlighting one of the recipes from our Tu B'Shevat Resource Kit. You will find many other recipes there using foods typical of this joyous holiday.
By Leah Hadad in the Jewish Food Experience
To celebrate tradition this Tu b’Shevat, I created the Seven Species Challah, which includes all seven species, including the two missing from the traditional Tu b’Shevat plate: wheat and barley. It also includes ingredients that the Bible mentions in reference to the Land of Milk and Honey—butter, honey and cinnamon—and almonds, the symbol of Tu b’Shevat in Israel.
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3 Burning Questions for Chef Serving Haimish Food at Hip Hangout
By Michael Kaminer for The Forward
Andy Jacobi’s sandwiches practically have a halo. At Untamed Sandwiches, the bite-size shop he runs with Chef Ricky King, the former marketing exec stuffs his oversized creations with ethically sourced meat and vegetables that are local, organic and pesticide-free.
Brisket’s been a huge hit for the duo. As they cut the ribbon on a second location, in Dumbo, Brooklyn, the Forward caught up with Jacobi, who calls himself the restaurant’s “head sandwich artist” – and found out that haimish food memories helped shape his very hip new hangout.
Lahmacun–Turkish Pizza–with Chopped Salad and Herb Tahini Recipe
By Samantha Ferraro in The Nosher for MyJewishLearning.com
Two years ago, my husband and I went on a food tour across Istanbul, and our guide was boasting about lahmacun, Turkish-style pizza, and how we can’t leave Turkey without trying it.
I remember watching the Turks walk around the cobbled old streets, bustling from the street food vendors with lahmacun in hand. Rolled up tightly and easy to eat on the go, it kind of looks like a burrito from afar. As tradition states, lahmacun is most commonly eaten with a sampling of toppings, including sliced raw onion, fresh herbs and a healthy splash of squeezed lemon.