Shakshouka
on Wednesday, October 9, 2013
Ingredients (for six people):
For the Marmooma sauce: 1/3 cup olive oil 1 dark green bell pepper 1 red bell pepper 1 yellow bell pepper 1 fresh hot chili pepper (red or green) 1 head of garlic 3 1/2 cups crushed tomatoes Salt and crushed black ...
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Tabouleh
on Wednesday, October 9, 2013
The Lebanese claim that we stole this recipe right from their culinary heritage and they may be right. But whereas the Lebanese tabouleh is a simple combination of bulgar and chopped fresh herbs, the Israeli version is much richer -- a sort of a ...
Jerusalem Salad
on Monday, October 7, 2013
So yummy, so easy!
Jerusalem Salad 1 medium cucumber, peeled and diced (about 1 1/2 cups total) 3 firm plum tomatoes, seeded and diced (about 1 cup total) 1 handful parsley, roughly chopped 3 tbs tahini (sauce) Fresh black pepper Extra lemon Extra ...
Chef Victor Gloger's Fish Kebabs, Fish Tajine and Lamb Cigars
on Sunday, August 4, 2013
Moroccan Fish Kebabs with Tahini Sauce
Fish Tajine Seasoned with Ras el Hanout
Lamb Cigars with Savory & Sumac-flavored Green Beans
These three recipes come from my brother-in-law. But they’re solid favorites among tens of thousands of ...
Michael Solomonov's Moroccan Carrots
on Sunday, July 28, 2013
Philly may be known for cheese steaks, but star chef Michael Solomonov is giving it a run for its money with the decidedly less greasy Israeli-Mediterranean fare he serves up in his Zahav restaurant, just south of Independence Mall.
If you haven't ...
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