Pitas are everyday item which is an integral part of the culinary routine. They are so Israeli pita. Transparent bags hot vapor content Quintet plump and fresh pita. Wooden spatula tremendous collection of many bread from the mouth taboon hot. To a crowded falafel in a street stall. Half pita spread with hummus, decorated with half a pickle. The other half full of chocolate spread.
Not to most Israeli for the day that I chose to fill pita any good. First, pita with falafel balls and spicy greens. So authentic and so delicious is requested. A unique combination of buckwheat, lentils and peas, and falafel get healthy hint.
Continues lamb shwarma, also typical Levantine palate. Charred chunks of lamb, Sabha immaculate, shreds of toasted pita, and I'm happy. I was halfway through thick and fragrant pita strips spans visit the newly Take advantage of the barbecue, a generous tablespoon of tahini and tomato salad good season and Hrif-hrif.
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Beef in pita bread with tomato salad
Ingredients (for 4 servings):
• 600g sliced beef fillet or sirloin or Whitely
• 3 tablespoons olive oil
• 2 cloves garlic, crushed
• 1 red onion, peeled and coarsely chopped
• chili to taste
• Salt to taste
• freshly ground black pepper to taste
To serve:
• 4 pita
• grinding
• 12 colorful tomatoes
• Hot Pepper
• 3 cloves garlic, crushed
• The handful of chopped parsley
• The handful of chopped coriander
• 2 tablespoons olive oil
• freshly squeezed lemon juice, to taste
Preparation:
Season the beef with olive oil, garlic, onion, chili, salt and ground black pepper and burn on the grill.
Prepare a salad of finely chopped tomatoes, hot peppers, chopped garlic and herbs and season with olive oil, lemon, salt and black pepper.
Fill the beef pita, tahini and salad and serve.
Falafel buckwheat, lentils and peas
Photography and Styling: Liron Almog
Materials (30 rounds):
• 1 cup cooked green buckwheat but still bite
• 1 cup green lentils soaked in plenty of water for about an hour
• 2 cups green peas
• 1/2 bunch coriander
• 1/2 bunch parsley, chopped
• The handful of chopped fresh mint leaves
• a handful of fresh basil leaves, chopped
• 2 cloves garlic
• 2 tablespoons olive oil
• 1/2 chopped chili pepper
• 1 tablespoon coriander seeds, ground
• Salt to taste
• freshly ground black pepper to taste
• Vegetable oil for frying
• grinding submission
Preparation:
Place all ingredients in a food processor and grind just until blended, slightly grainy and rather sticky (do not worry, like falafel keeps the juicy). Taste and adjust seasoning (to Sltarobt be intense flavor and a bit too salty, the flavors "fade" fried).
Heat oil in a large frying pan (the oil should reach about half the height of the patties). Form patties with clean hands flat medium (if slightly wet hands it helps) and fry for 2-1 minutes on each side, until well browned patties. Remove to paper towels and serve with tahini.
Sabha Aries
Photography and Styling: Liron Almog
Ingredients (for 4 servings):
Shawarma:
• 800 g chunks of lamb shawarma (Market, ribs, etc., ask the butcher)
• 2 tablespoons tahini
• 2 tablespoons Sedan
• 2 tablespoons olive oil
• 1/2 cup roasted garlic chips (available in stores seasoning)
• 1 tablespoon Cajun mix or paprika
• handful of fresh thyme leaves
• Salt to taste
• freshly ground black pepper to taste
In the kitchen:
• 2 1/2 cups frozen chickpeas
• 1 onion, peeled and cut into slices
• 3 whole garlic cloves and peeled
• 2 heaped tablespoons tahini
• 2 cloves garlic, crushed
• olive oil
• a little lemon juice
• Salt to taste
To serve:
• shreds of toasted pita
Preparation:
Mix all the components together shawarma and soak for about two hours.
Meanwhile, prepare the soup kitchen: Cook the chickpeas, onion and garlic until soft with plenty of water completely (about 30 minutes).
Drain the chickpeas and reserve the cooking liquid.
In a food processor or with a stick blender grind 2 cups chickpeas with 2 cups cooking water and grinding, and season. Add cooking water if necessary.
The remaining chickpeas season with crushed garlic, olive oil, lemon juice and salt.
Barbecue hot or heavy iron frying pan roast the lamb slices for 4-3 minutes.
Arrange on a serving dish, the toast pita scraps, chickpeas and spicy chickpeas and lamb shawarma. Serve.
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