Babaganoush (Eggplant spread)
Place 1 medium eggplant in a parchment covered pan in the oven and roast at 200 degrees for about 30 mins, or until charred on the outside and very soft. Slice in half and remove soft eggplant flesh into the bowl of a food processor with a spoon (you may also use handheld blender tool). Add 1/3 cup tahini and the juice from half a lemon – blend to combine. Season generously with salt and pepper, and add more lemon juice to taste.
Challah (“Jewish Brioche”)
Mix 3 cups flour with 25 grams fresh yeast, 1 egg, 1/4 cup oil, 3/4 cup water, and 1 teaspoon salt. Mix well to combine (adding more water or flour to create a workable dough that’s not too sticky). Knead for 5 mins (by hand, or in your mixer if you’re lazy). Cover with plastic wrap and let rise until doubled in size (dough can also rise overnight in the fridge). Divide dough into thirds. Create long snake from each third and braid them all together (like you would your sister’s hair). Brush with beaten egg and sprinkle with sesame and nigella seeds, if desired. Bake at 160 degrees for 40 to 50 minutes, or until well-baked inside. Any leftover challah will freeze beautifully.
Israeli Salad
Coursely chop 2 tomatoes, 2 cucumbers, and half a small red onion. Place in bowl and season with the juice of half a lemon, and 1 tablespoon olive oil. If you’d like to really kick it up a notch, Toast a third of a cup of mixed nuts and seeds (pumpkin, sunflour, almonds, walnuts, etc) over a medium heat in a small pan, stirring constantly for 2 mins. Add to salad just before serving. Sprinkle with freshly chopped parsley.
Szhug (Yeminite Style Spicy Spread)
Place half a teaspoon of cumin in the bowl of the food processor along with half a teaspoon each of clove, cardamom and black pepper. Peel an entire (!) head of garlic and add it in. Grind the spices with the garlic until well chopped and combined. Add in one bunch of coriander along with 3 spicy green peppers and 2 regular green peppers. Grind into a paste and slowly drizzle in 1/3 cup olive oil, and half a teaspoon salt. Keep in a jar in fridge and use with caution!
Accompaniment for shakshouka
