Farmers Market shuk prices

Morning glory lovely and fresh, identifiable by the hollow straw like stems

don't go for the yellow movie style sweet corn,

its the white milky corns are sooooo sweet and goooood

Just look at these beauties!!

Thursday morning therapy at the farmers market, the bustle, the vibrant colours and the smells...

greeting sellers and light chat...

This lot on the table cost 130 nis 

3 different venders

one vender all rejects, 'type B' veg and fruits. Dont look so good but so in their prime!!!
Took all his mangos. plus peaches, nectarines, cukes, and lovely ripe tomatoes for a fabulous onion and garlic sauce.  Two firm aubergines/ eggplant NOT from the 'B' category All for 60 nis!
kiwi big box 5 nis

mushrooms 4 x = 30 + lettuce + arugula + purslane = Total: 50 nis

need my greens

Maqluba

 

When you are beckoned by someone eating a dish and the restaurant owner invites you (later you discover for free) you know the universe loves you.

Yes of course i did ask him how he did it after i showered him with compliments

here's what he said and what i interpretred

its all in the layer

 Potatoes

Veggies - cauliflower 

Rice fry first - semi cooked

with spices

Paprika hot and sweet

Turmeric 

Cardamom 

White pepper

Chicken on top 

Bit of water 

Oil around edge

Towel around lid to seal

Four hours small fire

still not sure about the water thing.

here chicken on top, juices run down onto rice.....

burnt potatoes on top

The aroma of the cardamon was heavenly.

another way on YT - upside
chicken on top 
rice raw - mix spices

tomotoe paste and garlic with rice too

baking paper on bottom of pot . easy peel of when serving. non stick

https://www.youtube.com/watch?v=NRK3IQQbChQ&ab_channel=%D9%85%D8%B7%D8%A8%D8%AE%D9%86%D8%A7%D8%A7%D9%84%D9%8A%D9%85%D9%86%D9%8AOurYemeniKitchen

WIth nuts on top and eggplant surround.
Nice spices of cinnamon and person lemons, cardamon, bay leaves, all spice, tumeric, lcoves 

(1:43) spice pic for chicken 

https://www.youtube.com/watch?v=DvnC_fWcipY&ab_channel=AbirzKitchen

WInter Bean soups - 3 soups in one

 

See video of its making

https://www.youtube.com/watch?v=hmvM9ruTenE

Ingredients

black beans

white beans

red beans

onions

my spice combo (optional)

paprika

tumeric

black pepper

salt at end - serving

Cumin

Coriander seeds grounded

Tomato paste/can tomatoes

veggies roots; optional 

celery is nice optional 

coriander/parsely is nice  optional 

can take out in end

Tip leave in bunch - snip at end for looks

Kishkah (Amos) not the meat just regular kishkah in the oven from frozen
Fantastic added to bean soup. 
Bake two goes fast!!

Optional serve with boil egg

Don't add potatoes / yams - will not freeze good

Post-soak beans overnight at least or take out of freezer post soaked

soften chopped onions

add spices

add beans

add water

add tomato paste

add veggies accordingly to softness desired

cook for hours till soft

Meat broth

Clean and roast bones till brown in oven
Pour bones and oil into a separate pot 

add water to the brim of the pot and cook lowest heat for ages till meat falls off the bone

add onion  - optional

add bay leaf - optional

Can make over night cooking 

vegan version

spoon some bean soup in separate pot and add:

shitakke mushrooms whole is great for beans vegan soup

chestnuts 

puffy tofu

continue to cook - may add shitakke liquid for flavour

add my spice combo optional -taste to check if need

above will give the bite and needed texture when meat is absent.

ALways taste each pot adjust seasoning.
I add salt only at the end of cooking, just enough, so that even at the table there could be still more space for adding salt.
"Less is more"

serving

using the main bean soup as base. 

scoop into bowl.

options:
add meat or just the broth or just a few bites of meat 

can really customised just how much meat you'd like to eat right now

or just flavour? then just the broth!

No meat?
Vegan
No problem scoop in the bean soup - base

add from shitake overnight soaked. keep liquid its gold use for soups, gravies, sauces

Or and add tofu/chestnut pot how ever much you want.

really mix and match.

enjoy

This recipe/dish is one of those that fill the whole house is smelling of a warm cozy home
Minimum work. 15 mins max of arranging.
Hours on the stove. Aroma therapy. 
Comfort food at its essence.

See video of its making

https://www.youtube.com/watch?v=hmvM9ruTenE

Sinya

Green tahina
stalks corriander
lemon juice

salt

garlic

water

tahina whole

sprinkle with pinenuts or walnuts

above is meat filling

ground beef

sumac

tumeric

b. pepper

no salt - kosher meat

cinnamon

cumin

paprika

mushrooms

onions

original recipe

https://www.youtube.com/watch?v=YaT0YRDdo7w&ab_channel=TheCookingFoodie

vegan filling

mushrooms

cauliflowers

chestnuts

onions

baba ganoush

eggplant split bake in the oven
1.

tahini,

lemon juice

coriander chopped

salt

garlic

2.

eggplant

salt

Schug

baked, peeled red bell pepper

drizzle with pomegranate juice

 original recipe

https://www.youtube.com/watch?v=QJiThZlgeWU&ab_channel=HungryManKitchen

Baba Ganoush Ingredients: • 2 large or 3 medium eggplants • 2 green chilies • 1 paprika pepper (or red bell pepper) • 1 tomato • 2 cloves of garlic • ½ red onion • 2 tbsp olive oil • 2 tbsp pomegranate molasses • 1 tbsp lemon juice • 2 tsp chili flakes (optional for the heat) • 1 tsp salt • ½ tsp black pepper • Chopped parsley to garnish Instructions: 1. Poke the eggplants and roast on the stove top for 15 minutes until nicely charred, rotate every 5 mins 2. Roast the chilies and the tomato in the oven for 30 minutes at 200°C / 390°F 3. Transfer eggplants to a bowl, cover with a plastic wrap or lid, this will make the peeling easier 4. Peel the skins of the vegetables and roughly chop the eggplants to small chunks 5. Transfer the chopped eggplants to a bowl 6. De-seed the chilies and roughly chop the chilies, tomatoes and add into the bowl 7. Finely mince the garlics and finely chop the onion add into the bowl 8. Add 2 tsp salt, 1 tsp cumin, ½ tsp black pepper and optionally 2 tsp chili flakes (pul biber) for heat 9. Finally add 2 tbsp olive oil, 1 tbsp lemon juice and mix to combine 10. Transfer to a bowl and gently layer the mixture 11. Serve and garnish with pomegranate molasses and chopped parsley Mutabbal Ingredients: • 2 large or 3 medium eggplants • 1 clove of garlic • 3 tbsp tahini (substitute or add yogurt to taste for the Turkish version) • 1 lemon (juice) (about ¼ cup) • 1 tsp cumin • 1 tsp salt • Pinch of freshly ground black pepper • 1 - 2 tbsp olive oil to garnish • pomegranate seeds and sumac to garnish Instructions: 1. Chop the peeled and roasted eggplants in small chunks and add into the bowl 2. Mince and grind the garlic together with 1 tsp salt and add into a small bowl 3. Squeeze 1 lemon (1/4 cup lemon juice) and add into the garlic together with 1 tsp ground cumin 4. Mix and let the mixture sit for 5 - 10 mins for the garlic flavor to infuse 5. Strain through a sieve (optional to filter garlic bits and mellow down the flavor) and add into pot. 6. Season with a pinch of freshly ground black pepper 7. Finally add ¼ cup tahini and mix with a fork or whisk to smash and combine 8. In Turkey and Syria, along with tahini, equal amount of yogurt can also be added 9. Garnish with olive oil and pomegranate seeds and optionally with fresh mint and sumac