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!

Donuts

Hadar Itzhak, Maya Zelazny, Stav Harel

Ingredients:

2 cups cultured milk

Half teaspoon salt

2 small bags vanilla sugar

2 and half cups flour

2 eggs

4 heaping spoons sugar

Preparation:

Mix all the ingredients together until the mixture is uniform.

Boil oil in a saucepan. Once the oil is boiled, using 1 or 2 spoons to pour the mixture into the saucepan.

After the donuts become golden, you can take them out.

 *If you want, you can put sugar powder on the donuts.

Bon Appetit! 

CHOCOLATE BALLS – Shira, Doreen, Rotem and Ella

Ingredients:

– 250 g pkt sweet biscuits, crushed

– 4 tablespoons cocoa powder

– 400 g canned condensed milk

– 1/2 cup of desiccated coconut

Preperation:

Mix crushed biscuits, cocoa and condensed milk together to make a sticky consistency.

Using a generous teaspoon of the mixture, roll into balls and cover in coconut.

Chill before serving. These can also be frozen.

BON APETIT!

cupcakes

Alma Strauss, Neta Schnabel, Noa Yaakobi, Mia Sachs

• One and a half cups all-purpose flour

• One and a half teaspoons baking powder 

• Qurter teaspoon fine salt 

• 2 large eggs, at room temperature 

• two thirds cup sugar

• One and a half (12 tablespoons) unsalted butter, melted 

• 2 teaspoons pure vanilla extract 

• Half cup milk 

Falafel

Names: Emily, Niv, Ariel

Preparation

1. Put chickpeas, garlic, onion, coriander, cumin, salt and pepper in bowl. Add flour and mix well.

2. Mash chickpeas (be sure to mix ingredients together). You can also combine ingredients in a food processor You should get a thick paste.

3. Form the mixture into small balls, about the size of a ping pong ball. Slightly flatten.

4. Pour oil in to a deep pot and heat on high fire.

5. Put the balls in to the pot and fry until golden brown (2-5 minutes).
6. Serve falafel with hot pita bread with vegetables and hummus.

Ingredients

• 1 425 gram can chickpeas, drained

• 1 medium onion, finely chopped

• 1 tablespoon minced garlic

• 2 tablespoons fresh parsley, finely chopped

• 1 teaspoon coriander

• 3/4 teaspoon cumin

• 1/2 teaspoon salt

• 2 tablespoons flour

• oil for frying (canola or vegetable)

• Prep Time:10 minutes

• Cook Time:5 minutes

Hummus – David, Ely, Adar

Ingredients:

1/2 kilogram chickpeas.

300 milliliter Tahini.

300 milliliter water.

teaspoon salt.

Directions:

Soak the chickpeas overnight, and swep water from time to time.

When the chickpeas swell up you need to filter the water then wash the chickpeas and put in a pot with many liters of water. Cook on high heat for boiling.

After the boiling remove the dirt and the peels from the water then continue cook on medium heat.

After hour check if the chickpeas are soft, if they are not soft wait until they will be soft.

Filter the chickpeas but keep some water.

Grind the chickpeas, the tahini and the salt toghter into food processor, add the water step by step and then you need to taste!

Bon appetit!

Shakshuka

Mika, Mai, Noga, Yoav, Adi

ingredients:

– 1 small onion, chopped {1 cup}

– 1medium red pepper, chopped {1 cup}

– 6 garlic clovers, crushed

– 3 tablespoons tomato {50 grams}

– 5 medium tomatoes, chopped {800 grams}

– 2 tablespoons paprika

– pinch salt

Direction:

Pour the olive oil into a deep frying pan on medium heat.

Add the onions, the red pepper, garlic cloves, tomato paste, tomatoes and let everything fry for a few minutes, until lightly softend.

stir every 30 seconds.

Add the eggs cooked, take it off the pan.

Bon Apetit!