Cooking Workshop recipes

Our exciting Cooking Workshop who take place in Abraham Hostel Tel Aviv
is glad to share with you our receipts for this workshop

Shakshuka recipe:

Ingredients for 5 people:

• 5 tablespoons of Olive oil. Additional oil for drizzling
• 2 medium Onions, thinly sliced
• 1 large Red pepper, thinly sliced
• 1 or more fresh hot chilis, thinly sliced
• 10 cloves Garlic, thinly sliced and half whole cloves
• 1.5 tablespoons Sweet/ Smoked Paprika
• 1 teaspoon whole or ground Cumin seed
• 2 teaspoon ground Turmeric
• 7 peeled Tomatoes (20s Pouch -move to ice water)- or Italian Canned peeled tomatoes
• Salt and Pepper
• Large handful minced Cilantro, Parsley or a mix
• 10 Eggs

Method:

1. In a per-hot pan. Add the onion, red pepper, and chili.
2. Tap and roast the veggies until they soften. Add oil, 3/4 of garlic cloves and spices. Stir and repeat every 2 minutes. Add peeled tomatoes chunks avoiding the excess liquid.
3. Cook for about 12 minutes. Crush the rest of the garlic and add it to the pan, cook until you get a thick sauce.
4. Add salt, create holes in the sauce and break the eggs into them. Keep adding eggs while keeping a distance from each other and immediately stir a bit to combine leaving the yolk exposed. Season eggs with salt, *DON’T COVER * the pan and reduce the heat to the lowest setting. Cook until the egg whites aren’t transparent and the yolks are still runny.
5. Sprinkle with remaining cilantro or parsley, along with any of the optional toppings. Serve immediately while it is still sizzling with some crusty fresh bread.

More tasty options:

Meat Shakshuka– slowly cook on a low fire some ground beef no need to use oil, and add to the tomato sauce

Green Shakshuka– base on whatever greens you can find, spinach, leaks, broccoli, zucchini, asparagus, etc.. cook same way until it soft, you can add a bit of boiling water occasionally

White shakshuka– base on mushrooms garlic and cream/ coconut cream( VEGAN)

Vegan Option- Oven-Roast a rounded thick piece of eggplant with olive oil and salt- once soft place on the tomato sauce and spread some Pure Lemon Tahini- and in the middle place a small ball of thick Yellow Tahini (Colored with Turmeric and Olive oil/ Amba)

Whole Roasted Cauliflower recipe

 Ingredients for 5 people:

• Whole Cauliflower– better small to medium size
  
• Soft Tomatoes- 2  
• Red Onion- 2 small-medium size
• A whole head of garlic + 8 crushed garlic cloves
• Extra virgin olive oil – 1/2 cup
• Lemon skin/ Zest- 1
• Pargament Paper- 2
  
• Colorful cherry tomatoes – a handful
  Toothpicks

Method: (Warm and oven to Max Temperature)

1. Stab the base of the cauliflower (without breaking its form)
2. Slice lengthwise the tomatoes and onions
3. Place the tomatoes in the middle of the paper and put the cauliflower on the top
   1. Center around the cauliflower -whole unpeeled garlic head + cherry tomatoes
4. Mix & Spread with a brush olive oil with crushed garlic salt and lemon zest all over the Cauliflower and underneath.
5. Wrap the cauliflower – close all edges to the center tightly and nailed the toothpicks
6. Roast till soft – check by stabbing a fork – once soft you can tear down some paper leave it for another 5 min on Broil mode
7. Topped with some Yogurt Tahini/ Regular Tahini, a drizzle of olive oil + Dates syrup Sumaq + Za’atar and some mint leaves

Deconstructed “Sabich” (Eggplant traditional dish recipe)

 Ingredients for 5 people:

• Eggplants– better large and straight
  
• Potatoes- 5  small-medium size
  
• Red Onion- 3  small-medium size
• A whole head of garlic + 8 crushed garlic cloves
• Extra virgin olive oil – 1/2 cup
• Lemon skin/ Zest- 1
• Pargament Paper- 2
• Eggs – 5 – stab to make a tiny hole in the eggshell

Method: (Warm and oven to Max Temperature)

1. Stab the eggs to create a tiny hole in the eggs shell (without breaking!)
2. Slice in the middle lengthwise the Eggplants and onions-make some diagonal notches on t
3. he eggplant then turn the eggplant and remove a fine slice of the skin (not all)
4. Place all veggies – include the potatoes on the paper
5. Mix & Spread  with a brush olive oil with crushed garlic salt and lemon zest all over
6. Roast till soft – check by stabbing with a fork – once soft you can leave it for another 5 min on Broil mode
7. Cook the eggs in a Boil water – place them with a spoon GENTLY and cook for 6 min- move to ice water –  peel carefully (taking the membrane) and put back in the hot water for 1 min
8. Topped with some Yogurt Tahini/ Regular Tahini –  Place the soft eggs- cut gently- drizzle of olive oil + Dates syrup Sumaq + Za’atar and some mint leaves

“Traffic light Tahini”

• Purple Tahini- Oven- Roast a bitterroot till soft- Blend it with some water and mix with the Tahini
• Green Tahini- Blend some herbs- Parsley/Cilantro/ Mint/Basil and mix
• Yellow Tahini-  Mix turmeric / Curry/ Amba with the Tahini