Pita bread of life: Israeli Recipes

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.

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.

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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.

Meat and sweet

Winter's brazen sun washes the warm day, and I send the pots and the pots rest on the shelf toward the cold days will come. But before these come back, I take the inconstancy of weather and light meat feast editor.

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As I was leafing through a book about Guy Peretz, chef talented and hard-working colleague, I delayed the start revealing light meat dishes, high-quality, giving due respect to the prime cuts of beef, after all, are the sirloin, fillet and entrecote.

First I turn to the classics, Rocca skillet steak I well remember the restaurant "Fstlinh" in the 90s, dose and carefully performed exactly who wait asked her repeatedly.

A few drops of olive oil in a frying pan hot, spiced slices of sirloin minutes Atlantic salt and ground black pepper, bunch arugula, and nothing more. But when a fine piece of meat and a precise technique, do not need anything more.

Finally, I thread on bamboo skewers plump cubes of entrecote long sung in teriyaki sauce and plenty of thin slices of garlic and roast in a pan until well browned on the outside and stays red and inviting on the inside.

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Skewers of beef teriyaki and garlic

Ingredients (for 4 servings):

• 12 skewers of beef (Entrecote, sirloin or tenderloin), weighing about 70 grams each

• 1 cup teriyaki sauce

• 8 cloves garlic, peeled and sliced ​​into thin slices

• 4 tablespoons olive oil

To serve:

Fresh vegetables sliced

Preparation:

1 evening dinner, soak the skewers with teriyaki sauce with garlic slices overnight.

2. The next day, heat olive oil in a heavy pan and grill the skewers about 2 minutes on each side depending on the desired degree of roasting. Towards the end of roasting, add slivers of garlic from the pan position.

3. Decorate the skewers with bits of garlic and serve sliced, accompanied by seasonal vegetables.

Steak Rocca

Ingredients (for 4 servings):

• 8 thin slices of sirloin and clean oiled weight of 120 grams each

• 2/3 cup balsamic vinegar

• 4 tablespoons olive oil

• Atlantic salt to taste

• freshly ground black pepper to taste

• 1 bunch arugula

• 4 tablespoons olive oil

Preparation:

1. In a small pan cook the balsamic vinegar over low heat about 10 minutes until a lower figure indicates the syrup. Cool.

2. frying pan and aesthetic heat olive oil, place the slices of sirloin, seasoned with salt Atlantic and ground black pepper, and burners on one side only about 3 minutes, depending on the desired degree of roasting.

3. Remove the pan from the heat, abundant arugula garnish, sprinkle over olive oil and reduced balsamic vinegar, season with salt and pepper and serve immediately.

Champions pizza

The sky of Naples are burned by the setting sun, spectacular color and they are so wide. And Cszat sets, replacing the tracks Hadom-ctom-orod long-horned white spotlights. They go wild Italian sky, marking the way to the pizza Village modernized traditional beacon. And I give lights to guide me to spread urban village on the coast of Naples. Dozens of booths uniform appearance Pizza, serving traditional Neapolitan pizza baked in a wood oven hot. Pizza dough just Apple, based in local Capote flour and proud. San tomato sauce on it Mrziano or those that grow right on the side of Vesuvius. They are so delicious, local tomatoes, so that the sauce does not require anything except a little salt. Shredded mozzarella di buffalo fresh and soft. And that's it. No tricks here, just local ingredients and fine, professional skills at its peak and boast a long tradition.

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I taste the juicy pizzas, identity and different taste in their elements, and reveals marvelous worlds, which is simply the largest. Pizza Champions watches all over the world competing for the best pizza preparation, appreciates their dedication, their potential and great desire to bring the coveted trophy kaput homeland. And I want to try the talented and thin and secrets revealed to me there, depth and charm of Naples.

Neapolitan Pizza

In cooperation with the chef serving Strum

Materials (approximately 6 medium pizzas):

Dough:

• 1/2 liter of water (about 2 cups full)

• 1 heaping tablespoon salt

• 1 level tablespoon yeast

• 6 heaping cups flour Caputo Pizza Chef

Extras:

• 1 1/2 cups packed with a simple tomato sauce and some (I use in such comes packaged in a glass bottle)

• 3 soft mozzarella balls in water

• 2 tablespoons olive oil

• The handful of basil leaves

Preparation:

1. Food mixer with a dough hook Place the water, salt and yeast. Add the flour gradually, while kneading.

2. Put for 10 minutes until the dough is smooth.

3. Place the dough for half an hour, covered with a damp towel.

4. Divide into 6 balls and cover with a damp towel. Let rise at room temperature for about 4 hours.

5. Preheat the oven to 275 degrees and heat pattern.

6. surfaces each ball with your fingers and then open up the dough lightly, as you turn from side to side (you can use a rolling pin).

7. Place on a sheet of baking paper and spread over the tomato sauce (leave a wide margin of about 2 cm). Sprinkle shredded mozzarella cheese fresh.

8. place in the sun and bake for about 8 turbo minutes.

9. Remove and sprinkle with basil and olive oil. Serve.

Pizza Bianca

Materials (approximately 12 small pizzas):

Dough:

• 1/2 liter of water (about 2 cups full)

• 1 heaping tablespoon salt

• 1 level tablespoon yeast

• 6 heaping cups flour Caputo Pizza Chef

Extras:

• 1 cup grated mozzarella

• 2 soft mozzarella balls in water

• The handful of grated Parmesan cheese

• The handful of grated pecorino cheese

• The handful of basil leaves and fresh oregano

• olive oil

Preparation:

1. Food mixer with a dough hook Place the water, salt and yeast. Add the flour gradually, while kneading.

2. Put for 10 minutes until the dough is smooth.

3. Place the dough for half an hour, covered with a damp towel.

4. Divide into 6 balls and cover with a damp towel. Let rise at room temperature for about 4 hours.

5. Preheat the oven to 275 degrees and heat pattern.

6. surfaces each ball with your fingers and then open up the dough lightly, as you turn from side to side (you can use a rolling pin).

7. Place on a sheet of parchment paper and sprinkle with shredded mozzarella cheese and a handful of grated cheese.

8. place in the sun and bake for about 8 turbo minutes.

9. Remove and sprinkle with basil, oregano and olive oil. Serve.

Photography and Styling: Liron Almog