Flavours from Around the World: ISRAEL

LEMON & MINT LAMB KEBAB with COUSCOUS SALAD

Prep: 20 minutes | Cook Time: 10-12 minutes

INGREDIENTS:

  • 500g lamb leg steaks
  • 4 small red onions, cut into wedges
  • 2 small-medium zucchini, halved lengthways and thickly sliced

LEMON AND MINT DRESSING:

  • grated zest from 3 lemons
  • 4 tbsp    olive oil
  • 2 cloves garlic, crushed
  • 2 tbsp    granular sugar
  • 4 tbsp    finely chopped mint leaves

COUSCOUS:

  • 125g     couscous
  • 200ml   chicken or vegetable stock
  • 150g     cherry tomatoes, halved
  • 5           spring onions, trimmed and chopped

DIRECTIONS:

Cut the lamb into cubes, thread onto metal skewers alternating with the onions and zucchini.

Mix together the lemon juice, zest, garlic, olive oil, and sugar.

To make the couscous salad, put the couscous into a bowl, pour over the stock and leave to stand for 10 minutes then fluff up with a fork. Add 2 tbsp of the lemon and mint dressing, stir into the couscous. When cool add the tomatoes and spring onions and season if needed and toss together.

To cook the kebabs, preheat the barbecue, brush the kebabs with some of the dressing. Cook for 10-12 minutes, turning until the lamb is cooked.

Serve with the couscous salad with any extra dressing drizzled over the kebab


MALFOUF

INGREDIENTS:

  • 1 green cabbage, preferably with tender leaves
  • 1 lb ground meat (fatty OK)
  • 1 large onion, finely chopped
  • 1 cup rice (any medium-grain)
  • 1 head of garlic
  • ¼ cup dried mint
  • 1 cup   lemon juice
  • 1 cup olive oil
  • 1½ tsp  salt (Spices for the meat)
  • ½ tsp white pepper (Spices for the meat)
  • 4 cups meat or chicken stock or water

DIRECTIONS:

Blanch cabbage leaves in salted boiling water for several minutes until very tender. Drain and cut into 5” squares. Reserve the thick stalks.

Soak rice for 15 minutes in water, drain and mix with the ground meat, salt and white pepper.

Gently fry onion in olive oil till softened; coarsely mash 8 cloves of garlic with some salt in a mortar and add to the chopped onion. Add the dried mint and fry this pesto for a few seconds until fragrant. Transfer to the bottom of the pot in which the cabbage leaves will cook; top with the cabbage stalks spreading them to cover the bottom of the pan.

Flatten each cabbage square and place a generous tbsp of stuffing on the edge of it; roll up like a cigar, leaving the ends open. Try not to place stuffing towards the ends as it will expand during cooking.

Place the cabbage cigars one by one in the pot; put a small plate on top of the cigars to hold them in place if desired. Place the remaining garlic cloves (peeled but whole) between the cabbage rolls. Add the meat stock, the lemon juice and the rest of the olive oil. Cook for about 1 hour over low heat at a gentle simmer until the stuffing is thoroughly cooked and the leaves are extra tender. Serve warm.


HUMMUS

INGREDIENTS:

  • 1 ¾ cups dry chickpeas
  • 1 tsp baking soda
  • ¹⁄³ cup tahini
  • 2 lemons, juiced (4-6 tbsp)
  • 3 garlic cloves, chopped
  • 1 tsp  salt
  • ¼ tsp pepper
  • ¼ tsp paprika
  • extra virgin olive oil – garnish
  • parsley, finely chopped – garnish

DIRECTIONS:

Cover chickpeas with cold water and soak overnight. Drain and rinse chickpeas. Place in a large stockpot, add the baking soda, and enough cold water to cover them by 2”. Bring to a boil, skimming off any foam that rises to the top. Cover the pot, reduce the heat to low, and simmer for 45-60 minutes until the chickpeas are soft enough to crush between your fingers.

Reserve about ½ cup of the cooking liquid, then drain and rinse the chickpeas. Reserve a tbsp or two of the cooked chickpeas for garnish, if desired.

Put the cooked chickpeas, tahini, lemon juice, garlic, salt, pepper, and paprika in a food processor. Purée until smooth. If the hummus is too thick or dry, add

a bit of the cooking liquid, more lemon juice, or tahini

to taste. To serve, place the hummus in a dish.

Top with reserved chickpeas and drizzle with olive oil.

Garnish with parsley and paprika.


FALAFEL

INGREDIENTS:

  • 1 cup  dried chickpeas
  • 1 large onion
  • 2  garlic cloves, finely chopped
  • 3 tsp fresh parsley, finely chopped
  • 1 tsp coriander
  • 1 tsp cumin
  • 2 tbsp flour
  • salt and pepper
  • Oil for frying

DIRECTIONS:

Cover chickpeas with cold water and soak overnight. Drain and rinse chickpeas. Place in a pan with fresh water and allow to boil for 5 minutes and then simmer on low for about an hour. Drain and allow it to cool for about an hour. Combine the chickpeas, garlic, onion, cumin, salt and pepper in a medium sized bowl. Now add the flour.

Mash the chickpeas together and make sure to mix the ingredients together well. The result should be in the form of a thick paste. Make small balls with this paste. Flatten them slightly. Deep fry until golden brown about 5 minutes.


ISRAELI SALAD

INGREDIENTS:

  • 3 med tomatoes, cored, seeded, diced ¼”
  • 3 Persian cucumbers or 1 large English cucumber, diced ¼”
  • 1 red bell pepper, cored, diced ¼”
  • 3  green onion, thinly sliced
  • 2 tbsp extra virgin olive oil
  • 2 tbsp lemon juice, freshly squeezed
  • Sea salt (or kosher salt, to taste)
  • Fresh ground black pepper (to taste)

DIRECTIONS: 

In a large bowl, toss together the chopped tomatoes, cucumbers, pepper, and scallions.

Immediately before serving, season with olive oil, lemon juice, salt, and pepper. Toss well, taste, and adjust the seasonings if desired.

TIP: Small Persian cucumbers and seedless English cucumbers are ideal for this recipe, as they have a crisper, denser texture and thinner skin than American cucumbers.


BABA GHANOUSH

INGREDIENTS:

  • 2 med eggplants
  • olive oil (for drizzling)
  • 2 tbsp lemon juice
  • 5 garlic cloves, minced; preferably roasted
  • 1 tsp onion powder
  • ¼ tsp cumin
  • ½ tsp fresh parsley, chopped

DIRECTIONS:

Preheat oven to 400˚ F. Slice each of the eggplants in half and pierce with a fork in several places and drizzle with olive oil.

Roast in the oven for about 45 minutes, until soft. 

Remove from oven and allow to cool slightly. Scoop out inside of eggplant into the bowl of a food processor or blender, discarding the skin. Process eggplant with remaining ingredients until smooth.


KEDUREI SHOKOLAD

INGREDIENTS:

  • 1 ½ cups chocolate wafer crumbs (150g, 5.3 oz)
  • ¼ cup margarine (2 oz)
  • 3 oz chocolate, melted
  • 2 tbsp Chocolate Orange Liquor (1 oz)
  • 1 tbsp orange juice concentrate
  • ¼ cup sugar (2 oz)
  • variety of sprinkles for rolling

DIRECTIONS:

Combine all the ingredients in a large bowl. Stir until well combined (it is easiest to use your hands.) Roll the mixture into one inch balls. Roll each ball in sprinkles. Store in an airtight container for up to three days.

Author: Living Spaces

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