Like sausages

Roasting rustling noises every corner mingling with the noise of the city that lay, smoked and spicy aromas very in my nostrils, asking plaintively quick lunch stop tourism estate frenzy. And hours later it would have made. Visit a foreign city it tiring and uncontrollable appetite stimulant, such catches in my stomach turn and did not let up. I stopped in front of the buffet carriage illustrated tin, under the umbrella tends to take refuge from the sun side of half-day and eat a hot dog only four bites.

Want to get more updates? Israel joined today Facebook

Sausages - street food, meal amusement park, children's menu, buffet NIS 15 pool. Until a few years ago brought my good friend chef Haim Tibi sausages first chef to his restaurant table swathed in pristine maps and starched. Tibi is primarily a rhythm. Family and deep skill flowing palms giftedness. As such, they go over to make handcrafted sausages, which are wonderful and not at all similar to their sisters uniformity of the factory.

Pasta, sausages and greens

Materials (6 servings):

• 6 veal sausage cut into thin slices

• 1 cup green peas (or frozen)

• 3 tablespoons olive oil

• 3 zucchini, thinly sliced

• 2 onions, peeled and sliced ​​into thin strips

• 1 handful of spinach

• 6 cloves garlic, peeled and sliced ​​thin

• 1 package (500 g) short pasta, cooked according to the manufacturer's instructions

• Salt to taste

• freshly ground black pepper to taste

Preparation:

1. Cook the peas in boiling salted water for about 4 minutes.

2. Heat olive oil in a pan, golden brown the sausages, zucchini and onion.

3. Add spinach and garlic and fry together.

4. Add peas and pasta, season with salt and pepper, stir and serve.

Chicken stew, chickpeas and tomatoes with smoked sausages

Materials (6 servings):

• 12 calves sawn (ask the butcher to cut the tip of the bone)

• 4 tablespoons olive oil

• 1 onion, peeled and diced

• 6 cloves garlic, sliced

• 6 merguez sausage or chorizo

• 1 can of tomatoes, peeled and crushed

• 2 very ripe tomatoes, diced

• 2 cups frozen chick peas, cooked

• 1 cup chopped herbs (parsley and cilantro)

• 1 tablespoon smoked paprika

• Salt to taste

• freshly ground black pepper to taste

• water as needed

Preparation:

1. In a large pot with a wide brim heat olive oil and brown the chicken pieces. Remove the chicken and set aside.

2. At the same pot golden strips onion and garlic, add the sausages and golden them, too.

3. Add the tomatoes and cook together for about 5 minutes over low heat.

4. Add the chicken and hummus markets and fill water only to cover.

5. Season with paprika, salt and pepper and cook for about 45 minutes.

6. Garnish with chopped herbs and serve.