Bellow are the recipes from the workshop. Enjoy making them and sharing
with you friends and family.
Sabbih
Ingredients
(serves 6):
3 big, bright eggplants
Filling:
Tahini - About a glass-full of ready tahini (follow instructions on
package) seasoned with lemon, salt and pepper.
3 hard boiled eggs, sliced into quarters.
6 tsp of salsa sauce, or: Amba (Iraqi mango chutney).
4 tbsp of roasted pine-nuts.
Mediterranean
tomatoes' salad:
4 fresh tomatoes, diced into small cubes.
1 finely chopped purple onion.
1/2 bunch of parsley, finely chopped
Salt, pepper, olive oil, lemon juice.
Decoration:
4 tbsp of roasted pine-nuts.
Some finely chopped parsley.
Preparation:
Slice eggplants into 12 top-to-bottom slices and then choose one off the
following cooking methods:
Tasteful and Harmful: fry eggplants in hot oil, 3 slices a time, both sides
till it turns soft and golden.
Bake-up to shape-up: pour oil into a deep plate. Quickly dip both sides of
eggplant slices in oil. Bake in 375 degrees for about 45-70 minutes till they
turn golden and dry.
In
a bowl, mix all of the salad's ingredients.
Place
one slice of eggplant on a surface, using a tsp, place some tahini on one end
and than place on top it 2 slices of egg. Add a tsp of salsa and some
pine-nuts. Roll eggplant. Repeat with all eggplant slices.
Serve:
Divide salad into 6 plates. Place 2 eggplant's roll on each plate, and
decorate with pine-nuts and parsley.
Enjoy
Side
Dish or Picnic: Biblical Israeli Couscous (Ptitim) Salad
Ingredients:
•
Israeli Couscous, cooked
and chilled
•
Cherry tomatoes
(Israeli)
•
Chives / Scallions
•
Parsley
•
Garbanzo Beans
•
Fava Beans, Lima Beans,
Peas
•
Pomegranate seeds /
Cranberry
•
Salt, Pepper
•
Lemon juice, Olive oil
Mix and serve.
Dessert:
Halva mousseIngredients (8 servings):
•
One Pint of Heavy
Whipping Cream
•
16 ounces of Halva
Making
it Happen:
•
Grind Halva using a food
processor until liquid
•
Whip cream
•
Fold together
•
Pour into a decorative
dish or cups
•
Freeze
•
Decorate with whip cream
/ Fudge / Pistachios
• keep in room temperature for 10 min before serving.