During the workshop, Israeli chef Asaf Shinar will talk about the meaning of food in relations with neighbours and in building a community around a common table.
This culinary workshop will also provide an opportunity to find out how neighbourly relations affect Israeli cuisine and Israeli culinary tradition.
Online premiere of the recorded workshop, held in English with Polish subtitles.
Film made by: Netanel Izrael.
Lamb stuffed Mudjhool dates on black lentil Massabacha and cured lemon (4 portions)
- 8 Medjool dates
- 100 g minced lamb meat
- 50 g lamb fat
- 1/2 cup of black lentils
- 4 tbsp of tahini
- 1 lemon juiced
- 1 tsp cumin
- 1 tbsp of pureed cured lemon
- 4 garlic cloves
- 2 tbsp of olive oil
- 2 tbsp of chopped parsley
- 30 g chopped onion
- 2 pinch salt
- Mix minced lamb meat and fat lamp.
- Chop the onion and the 1 tbsp of parsley and combine with the meat.
- Mix well and while mixing, add the salt as well.
Lentil Masabacha (spread):
- Heat a pot over medium flame.
- Add one spoon of olive oil and the garlic to the pot and saute for 3 min.
- Add the lentils and cook for 1 min. After 1 min. cover with water and cook for 20 to 25 min. (or until lentils are soft).
- When the lentils are ready add a pinch of salt to season the liquid. Let it sit for 10 min. and then strain - keep some of the cooking liquid, we will need it later.
- Put in a food processor the lentils, cumin, lemon juice and tahini. Start the food processor and add a bit of the cooking liquid in so it becomes a light tasty spread.
- Preheat oven to 200 °C / 392 °F.
- Open the dates in half so you can remove the core, deseed them, fill each date with kebab mixture.
- Put the dates on a baking paper and put in the oven for 8 min.
- Spread the lentil Masabacha on a plate, add the cured lemon, place the dates and sprinkle parsley and a bit of olive oil on top.
Sea bream Sinniye - baked fish in goat yogurt tahini sauce with sumak and scallions (4 portions)
- 4 fillet of sea bream (or any kind of white fish)
- 0,5 l goat yogurt
- 1 cup of tahini
- salt and pepper
- 1 tsp sumak
- 1,5 tbl turmeric powder
- 1 tbl sliced scallions
- Season the fish with salt and pepper. Preheat oven to 200°C / 392°F.
- In bowl (medium size) add the yogurt, pinch of salt and turmeric powder. Mix well, slowly incorporate the tahini until you reach the desired texture. It should be a bit light and not too thick as it will thicken in the oven. Taste and add a bit more salt if needed. Let it sit for 10 min., till the turmeric gets color and flavor.
- Pour some of the tahini on the bottom of the baking pan, lay the fish on top of it, and cover with the rest of the tahini mixture. Place the pan in the oven for 10 to 15 min.
- When ready, sprinkle the sumak and scallions over and serve.
Jodios con kesos (4 portions) - long green bean salad with cherry tomatoes, roasted circassian cheese and almonds, in a sherry vinaigrette
- 400 g green beans (or another young long beans)
- 100 g sliced cherry tomatoes
- 50 g roasted almonds
- 120 g circassian cheese
- salt, pepper
- 1 tsp dried oregano
- 3 tbl sherry vinegar
- 0,5 tbl honey
- 0,5 tbsp mustard
- 1 clove garlic
- 6 tbl canola oil
- 2 tbl olive oil
- Heat a large pot of salted water and bring to a boil. Destem the green beans but keep them long. Have a bowl ready with ice water. When the water reach a boil add the green beans and cook for 2 to 5 min. while mixing. Test one to check, if it's ready, move it quickly to ice water to keep its strong green color. When completely cold strain.
- Vinaigrette: Combine the all the ingredients in a blender and mix well. You can use a hand blender or a food processor also. Combine the oils together and drizzle it slowly into the liquid while the blender is on. Make sure to drizzle the oil at a very slow pace. After adding the oil taste to make sure it is balanced. Add sold if needed.
- Preheat oven to 200°C / 392°F. On a roasting pan whit a baking paper, break the cheese down and season with salt, pepper and dried oregano. Drizzle olive oil and bake for 12 min. until the cheese nice and golden brown.
- On a nice serving platter arrange the green beans, add the tomatoes and cheese, drizzle with vinaigrette and sprinkle with toasted almonds.
Fresh greens salad with figs, pomegranates, aged cheese, roasted cashews with a fig vinaigrette (4 portions)
- 2 heads of washed lettuce
- 50 g arugula
- 50 g baby spinach (or any kind of green leaf available at this time of the year)
- 1 small onion thinly sliced
- 8 figs cut to quartered
- 50 g toasted cashews
- 50 g hard goat cheese, slice with a vegetable peeler
- 1 pomegranates deseeded
- 3 spoons of red wine vinegar
- 1 spoon honey
- 5 ripe figs
- 1 tsp mustard
- 1 garlic clove
- 8 tbl canola oil
- Mix the greens together, add the onion and figs onto a serving platter.
- Combine all the ingredients of the vinaigrette in a blender and mix well. You can use a hand blender or a food processor also. Drizzle the oil slowly into the liquid while the blender is on. Make sure to drizzle the oil at a very slow pace. After adding the oil taste to make sure it is balanced. Add salt if needed
- Drizzle the vinaigrette on the greens in the serving platter, add the cheese, sprinkle the cashews and pomegranates and serve.