MALABI – Shiri Haklai

Ingredients:

1 1/2 cup milk

1/3 cup sugar

3 tablespoons cornstarch

1/2   cup heavy cream

1/2 teaspoon rose water

chopped Coconut and pistachio crumbs for garnish

Syrup

1/4 cup sugar

1/4 cup pomegranate juice

1/2 teaspoon rose water

Directions:

Add the milk and sugar in a small saucepan. set on medium heat. Boil while stirring.

Dissolve the cornstarch in half a glass of cold water. Mix well. Once the milk boils, lower the heat, add the cornstarch mixture and simmer over medium heat for 5 minutes. Stir often until the mixture thickens.

Remove from heat and add the cream and the rose water.

Whisk well. Ladle into into cups or small bowls. Chill in the refrigerator for 3 hours.

Add the syrup ingredients to a small pot. Set to medium heat and cook while stirring for 3 minutes. Mix occasionally.

Garnish the servings by pouring some syrup, then shredded coconut and pistachios (or peanuts/walnuts).

Bon appetit!

Cherry Tomatoes Salad – Tal Kedem, Anna , Eden Dadashev

Ingredients:

Cherry tomatoes

chives

sunflower seeds

olive-oil

Directions

Cut the Cherry tomatoes in half and put them in a bowl.

Add chopped chives.

Roast the sunflower seeds in three tablespoons of olive oil, when they are cooled add them to the bowl with the Cherry tomatoes.

When they are cooled add them to the bowl with the Cherry tomatoes.

Add salt and a little bit of olive oil.

Taste and add more salt if necessary.

Bon Appetit

Basic houmous recipe

Alma Sokolover, Ella Kaplan, Clio Malka Frank, Noga Tirosh and Noam Blasbalg

Ingredients:

2 x 400g cans of chickpeas (reserve the liquid and a few chickpeas for decoration)
4 tsp tahini
2 garlic cloves, crushed
1 tsp crushed sea salt
6 tbsp quality extra virgin olive oil (plus extra for drizzling)
3½ tbsp freshly squeezed lemon juice
Paprika (optional)
Coriander or parsley leaves (optional)

Directions:

Rinse the chickpeas in cold water and tip into the food processor. Add the tahini, crushed garlic, salt, lemon juice and seven tablespoons of the reserved liquid from the cans. Turn on the food processor and slowly pour in the oil while it runs.

When the mixture is fully combined and smooth, tip it into a serving dish. Drizzle with some more extra virgin olive oil and decorate with a few whole chickpeas. Sprinkle with paprika and finely chopped coriander or parsley leaves, for colour.

jachnun recipe

Yonathan Akunis, Michael Fidel, Ehud Wasserman, Eitan Bahbut.

ingreredients

-1kg flour

-half glass sugar

-spoon of salt

-Sedan tablespoon melted in hot water (or honey)

-2 cups warm water

-Margarine (sometimes a little more than one). Can I convert butter or oil (not the same taste obviously).

directions

1.Sift the flour, add the sugar and salt and a cup of water with Silan. Normally enter 3 cups lukewarm water (including one with Silan) per kilo of flour to the dough nice and flexible. But everything depends on the weather and the type of flour so I recommend starting with 2 and -3/4 cups of water and continue from there. (Sometimes even required a little more than 3 cups).

2.Put in a mixer with a dough hook for about 5 minutes or until you see the dough is soft and pliable. (Medium speed). Note: The dough must be elastic!

3.Let the dough to rest after kneading for about half an hour wrapped in plastic wrap on the counter.

4.Divide into balls (about 12-14), arrange them on a greased tray, lightly oil the balls, cover again with plastic wrap to avoid dehydration and let them rest for half an hour (Yemenis love to rest).

5.Divide into balls (about 12-14), arrange them on a greased tray, lightly oil the balls, cover again with plastic wrap to avoid dehydration and let them rest for half an hour (Yemenis love to rest).

6.Stretch each ball into a thin sheet on a lightly oiled.

7.Above all rose drip melted margarine – and gently rub the melted butter. It is important to cover all raised but not flood the leaf.

8.Prepare the Jachnun: Fold one-third of the leaf in from the right, then another third from the left. Currently accepted an elongated rectangle of dough – Gently roll the rectangle familiar form of Jachnun. Be careful not to roll too tightly.

9.Grease pan with margarine and place the pot’s bottom two slices of bread. Cover the bottom of the pan with parchment paper.

10.Place the rolls Jachnun form of a grid

11.Insert the pre-heated oven Jachnun heat Saturday – 100-120 degrees. I usually put the Jachnun already from 20:00 pm Friday until the next morning.

Jachnun spent the night in the oven and finally ready to eat

shakshuka recipe

Yuval Bejerano and Yonatan etzioni

Ingredients for 2 dishes

4 eggs

1 onion

1tomato paste

2 tomato

and salt and pepper

Directions

Pan fry onions until turn yellow,add tomatoes,sliced.

cook a little and then add tomato paste.

Add salt and pepper to taste.

When the sauce is ready to break the eggs into sauce.

Cover with a lid until the eggs are ready.

serve with bread

Bon Appetit!! 🙂

Malawach- Tamar, Noa, Roni, Yael Baron

INGREDIENTS:

• 2 ¹⁄₂ cups flour (591.25 ml)

• 1 cup wer arm wat(236.5 ml)

• 1 teaspoon salt (5 ml)

• ¹⁄₄ lb margarine (113 g)

DIRECTIONS:

Procedure:

1. 1.Put flour and salt in food processor and add water. (Use plastic blade.).

2. 2.Process until dough forms a ball.

3. 3.Add more flour or water as needed. Dough should be very soft, but not sticky.

4. 4.Transfer dough to a bowl, cover and let stand 1 hour.

5. 5.Divide it into 2 parts.

6. 6.Roll out 1 part and spread with half the margarine.

7. 7.Fold in thirds, roll out and fold in thirds again. Do this 1 more time.

8. 8.Let stand covered with a damp towel for 1 hour.

9. 9.Do the same with rest of dough.

10. 10.Divide dough in thirds.

11. 11.Roll out each piece very thinly.

12. 12.Heat skillet add 1 tsp margarine and fry bread in until golden brown. Flip over and cook second side until golden too.

13. 13.Transfer to a warm plate while you do the rest.

14. 14.Serve warm with hummus or a tomato sauce.

15. bon apetit!

Shawarmah recipe:

Orian banayan and Noam konfino

ingredients:

one kilo of turkey shawarmah- cut into strips

two onions – peeled and cut into strips

shawarmah spice

two tablespoon of oil

fry pan

Directions:

heat a fry pan over medium heat

add the oil

add the onions and fry until browned

add the shawarmah and than

add the shawarmah spice

cook until its ready 

Tahina-  Ori, Segev,Roei, Gilad, Dan, Itamar

ingredients:

1. squeeze 2 juicy lemons and keep the juice ready.
2. Mash garlic up to a spoon-full and keep ready.
3. 1 spoon salt and ½ spoon pepper.
4. 1-2 cups of good quality water ready to be added gradually. The final quantity depends on the raw material, i.e., how much it adsorbs water.

Directions:

Pour the raw material (paste) of the Tahina into the food processor.  Add half a glass of the lemon juice and start the food processor running.  Immediately add all the lemon juice while it is running, then continue to add the water gradually while it is running, until you get a smooth off-white cream.  Do not worry if you go through a very solid paste: stop the food processor, just add water and mix manually inside it, then run it again.  Add the garlic, salt and pepper and re-run the food processor.  Make sure the cream is uniform by wiping the walls with a rubber spatula and running again.  Add salt, pepper, garlic or lemon if needed.

When the Tahina is ready, pour into a sealed box and refrigerate.  The home made Tahina can be eaten only within 3 days, as there are no preservatives.

bon apetit!