Market Tour Recipes

Kohlrabi and Fennel Salad:

 

 

– 2 mid size Kohlrabi

-2 mid size Fennel

-1 bouquet of mint leaves

-Juice from 3 lemons

-80 ml of olive oil

-Coarse Salt

 

Prep:

Slice the fennel and the kohlrabi into thick slices about 1.5 cm thickness .

Separate the mint leaves .

Mix the slices the mint leaves ,the salt ,the lemon juice and the olive oil in a mixing bowl taste, if tasty, pass the salad to a serving dish and enjoy.

Smoked eggplant with feta cheese and tahini

(serves 4)

 

-2 medium\large eggplants.

-100 gr feta cheese.

-3 table spoons of Tahini

-2 table spoons of olive oil

-1 tea spoon of lemon juice

-Parsley or Cilantro just a bit to garnish.

Prep:

Burn the skin  of eggplants over  fire or “on grill” in an oven, rotate every 5 min until the skin is completely burned.

Allow to cool down a bit.  Then, with a normal knife, peel the burned skin and place the eggplants on a plate.

On the eggplants add the Feta cheese, Tahini, olive oil, lemon juice, Parsley or Cilantro, and some ground black pepper to garnish.

 

Tahini paste

– 150 gr of raw tahini.

– 50 ml lemon juice.

– 200/300 ml of water/yogurt.

– Salt and pepper

– Pinch of Cumin

Prep:

In a big bowl start by adding the lemon juice/water, yogurt, salt, pepper, and cumin.  Feel free to add other spices you like.

Start adding the row tahini paste slowly while whisking, until one consistent  texture.

Taste and correct if necessary.

Green Herbs Salad

– 1 bouquet of Parsley

– 1 bouquet of cilantro

– 1 bouquet of Mint

– 2 Bouquet of  Rocket , leaves

– 0.5 bouquet of Basil

– 1 Cucumber (If you can find the “Fakus” cucumber better)sliced into thin slices

– 100 gr of Fresh green Almonds sliced

– 200 gr of Dried Cranberries\raisins

– Salt and Pepper

– Olive oil

– Lemon juice

Prep:

Separate all the different green leaves and the cucumber into a big mixing bowl ,no stems. Add the almonds and the dried cranberries, season with salt, pepper, lemon juice, and olive oil.  Mix all gently and serve.

Grilled or Fried Cauliflower

-1 Medium/large Cauliflower

-150 gr Tahini paste (sesame paste)

-100 ml  Silan (date syrup) or Maple syrup.

-Olive oil

-Black pepper

 

Prep:

Break the cauliflower into small flowers.

On a baking tray cook them in the oven with a bit of water ,black pepper, and olive oil for about 15-25 min on grill mode. (you can fray them as well if you want until soften)

The moment you take them out of the oven, pass them hot to a serving dish ,drizzle the tahini paste and the Silan over all the cauliflower.

Garnish with some green leaves and serve.

Cherry Tomatoes Rocket leaves and Brinza cheese

-0.5 kilo of different colored cherry tomatoes.

-1 medium red onion sliced

-1 bouquet of rocket leaves

-200 gr of Brinza cheese (or any other white semi-hard cheese, goes well with mozzarella)

-Salt

-Pepper

-Olive oil

-Lemon juice

 

Prep:

 

Slice the cherry tomatoes horizontally, slice the onions as well.  Remove the stems and wash the rocket leaves.

Season with olive oil, lemon juice, salt and pepper.

Mix all the ingredients gently in a mixing bowl ,pass the salad into a serving bowl and break the cheese on top and serve.

 

Oriental Rice

-500 gr of regular rice.

-150 gr of spices mix (or a bit of turmeric,sweet paprika, cumin, dried onion, and raisins.

-750 ml of hot stock or water

-100 ml Canola oil

-Salt,Pepper

 

Prep :

 

In a cooking pot start with the oil and the rice cook mid heat for about 5 min.  Add the spices ,salt and pepper, cook for another min.  Then add HOT stock or water cook for about 16 min covered.

Ensure the rice is finished and add some oil.

 

Hamshuka (spiced mince meat quick stew)

(serves 4)

 

-500 gr beef mince meat (at least 80-100 gr of fat)

-100 ml of olive oil.

-2 chpped onions

-8 garlic cloves

-100 gr of Cured lemon in oil

-120 gr of “Amba” mango oriental chutney

-1 table spoon of sweet paprika

-1 table spoon of spicy paprika

-1 table spoon of cumin

-1/2 table spoon of cinamon

-1\2 tabel spoon of tumeric

Optional: 200 gr of pine nuts or pistachio nuts or both 100 gr and 100 gr

Salt and black coarse pepper.

 

Prep:

In a big cooking pot start with the oil ,onion and garlic .

After 10 min mid heat add the meat for about 15-20 min until all the meat in well cooked and not  in lumps.

Add all the spices, Cured lemon, Mango Chutney, salt and pepper, and cook for about 10 min.

 

Optional: On a plate, spread some of the tahini spread and in the middle serve the meat stew.

 

Serve hot.