Chocolate Balls כדורי שוקולד

These particular chocolate balls are made with crushed tea biscuits called petit beurre which are crisp cookies made with butter. What i like to do, is put the biscuits inside a big sealed plastic bag and crush them with the help of a rolling pin. I crush them till they reach to the approximate size of a grain of rice. Once i actually make the balls, i found it helpful to keep my hands wet. the wet hands prevent the mixture from sticking to my fingers making the chocolate balls smoother. after couple of hours i had my chocolate balls all lined up, pretty and ready to be eaten.

INGREDIENTS:

• 7 ounce (200 gram) petit beurre biscuits
• 3/4 cup sugar
• 1/2 cup cacao powder
• 2/3 cup milk
• 7 ounce (200 gram) butter at room temperature
• 1 tsp vanilla extract
• 1/2 cup coconut flakes

PREPARATION:

• place biscuits inside a big sealed plastic bag and crush them with the help of a rolling pin. crush them till they reach to the approximate size of a grain of rice. transfer into a medium bowl.
• mix together with the sugar and cacao powder. stir in milk, butter and vanilla extract until well blended.
• in flat plate put coconut flakes.
• form the mixture into 1 inch balls by rolling in your hands, or by using a cookie scoop. cover with coconut flakes and place on wax paper.
• store in an airtight container in the fridge.

Bon Appétit!

Green Tahini Recipe

homemade tahini is easy to make, has not preservatives and very healthy. it contains tahini paste (ground sesame seeds), garlic, cumin, lemon juice, little bit of olive oil and water. tahini is a popular condiment for meat, salads, and even works wonderfully as a spread for bread. basically, anything you can think off. The difference between regular tahini and green tahini is the addition of one simple ingredient, parsley. you can also make red tahini with the addition of red peppers. the parsley is a very dominant addition both in color and taste, as is the red pepper. besides being delicious, tahini is also very healthy containing lots of iron, vitamins and minerals.

INGREDIENTS:

• 1/2 cup tahini paste
• 1 bunch of parsley chopped
• 4 garlic cloves chopped
• juice from one lemon
• 1/4 tsp cumin
• salt and pepper to taste
• 1 tbs olive oil
• water

PREPARATION:

• in food processor combine the tahini paste parsley and garlic.
• add lemon juice cumin, salt and pepper.
• add olive oil.
• add water while processing till desire thickness.

Bon Appétit!

Chopped Liver Recipe

INGREDIENTS:

• Chicken livers
• Onion, chopped fine
• 1 large egg (or two if you have a lot of liver)
• Sweet sherry or balsamic vinegar

PREPARATION:

• Hard-boil the egg and hold it under the cold water tap so it doesn’t hurt your fingers to peel it.
• Peel the egg and chop it up finely
• Fry the chopped onion over a low heat until it softens and starts to turn golden
• Clean the livers and grill them over a very low heat until just done, taking care not to overcook them, they should still be a bit pink inside. Let everything cool to room temperature.
• Take all your various bits – the egg, the onion, the liver, the sweet sherry or vinegar – and stick in a food processor.
• Chop it finely rather than blitzing it. If you don’t have a food processor, just chop everything up very small, starting with the liver – you get a more authentic texture the latter way, but you also get tired hands. If you’re chopping, add the vinegar right at the end. Season with salt and pepper.
• Allow to cool, and refrigerate for a few hours so the flavours get mixed up. Eat on toasted rye bread.

Bon Appétit!

Malabi Recipe

The origin of this dessert is Turkish, but it's much more popular in Israel than in its homeland. On the streets one can find inferior versions of Mahalibiya, but this version was the one served at the Mossad restaurant in Tel-Aviv (no longer exists), and is considered the best and most authentic one.






INGREDIENTS:

• 1 litter milk (or 1 litter water or 50%/50%)
• 1/2 cup of sugar (or less or none depends on your taste)
• 5 full tablespoons of corn flower
• 1 tablespoon of rose water (or more, if you want but it will be very sweet)

you can also add on top of the malabi ::

• Crushed almonds or peanuts
• Raspberry syrup
• A few drops of rose water
• Crushed pistachios
• Coconut bits

PREPARATION:

• Boil the milk (or 1 litter water or 50%/50%).
• Mix well the corn flower with the 1/2 cup of water and pour it to the boiling milk as you stir.
• Cook for a minute more and Add the rose water.
• Stir a bit, and you're done.
• Pour the liquid to 6 cups. Let the cups cool in the fridge for at least an hour or more (until it's 100% cold).
• Just before you serve add the thing you want on top and enjoy your dish.

Bon Appétit!

mashed potetoes reciepe

INGREDIENTS:

• 3 pounds potatoes
• water to cover
• salt
• 1/2 to 3/4 cup milk
• 6 tablespoons butter, room temperature
• 3/4 teaspoon salt
• 1/8 teaspoon pepper

PREPARATION:

• Peel potatoes and cut into large pieces. Cover and cook in boiling salted water for 15 to 20 minutes, or until potatoes are tender. Drain potatoes. Put potatoes through a ricer or mash in a large mixing bowl until no lumps remain.
• Add milk in small amounts, beating after each addition, until desired consistency is reached. Add butter, 1/4 teaspoon salt, and pepper, beating until mashed potatoes are light and fluffy. Makes enough mashed potatoes for 6 to 8.

Bon Appétit!

Israeli Salad Recipe

INGREDIENTS:

• 3 tomatoes
• 3 cucumbers
• 1 red bell pepper
• 3 scallions
• olive oil
• lemon juice
• salt
• pepper

PREPARATION:

• Chop the vegetables into small pieces. The secret to a really good Israeli salad is finely chopped vegetables.
• Immediately before serving, season lightly with olive oil, lemon juice, salt and pepper.

Bon Appétit!

Shakshuka Recipe

Probably the most popular egg dish in Israel is shakshuka, one of those ono­matopoeic Hebrew and North African words, meaning "all mixed up." The most famous rendition of this tomato dish, which is sometimes mixed with meat but more often made in Israel with scrambled or poached eggs, is served at the Tripolitana Doktor Shakshuka Restaurant in old Jaffa.




INGREDIENTS:

• One 28-ounce can of diced tomatoes
• One medium sized yellow onion, roughly chopped
• 6 cloves of garlic, finely diced
• 1/2 teaspoon to 2 teaspoons of salt
  
• 1 teaspoon sweet paprika
• 2 teaspoons tomato paste
• 1/4 cup olive oil
• 6 large eggs
• Black pepper to taste

PREPARATION:

• In a medium saucepan or skillet add the onion and fry over medium-high heat until soft, stirring constantly, about 5 minutes. Add the tomatoes, garlic, salt, paprika, pepper and tomato paste. Bring to a simmer and cook, uncovered, for about 30 minutes over low heat. Stir occasionally.
• Break the eggs over the tomatoes and gently break the yolks with a fork. Cover and continue to cook for about 4 minutes, until the eggs are set. Bring the pan directly to the table and spoon out the shakshuka over thick pieces of toast.
• Alternate method: You can also make individual portions by lading some of the sauce into very small pans, ramekins or oven safe bowls and poaching one egg in each. You can also sprinkle freshly chopped parsley over the top if you like.

Bon Appétit!