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shain

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  1. shain

    Lunch 2019

    That's a good recipe IMO. If going for the green version from fresh chilis, cardamom is not usually used. I'd also suggest to include at least some part jalapeño or a similar grassy chili. The red version can be made with dried red chilis as instructed, cardamom included. I'll also give a mention for "filfel chuma", a less common but delicious spicy condiment.
  2. shain

    Lunch 2019

    My lunch was takeaway. Labaneh. Tabbouleh, made with lots of mint and parsley, juicy bulgur, olive oil and lemon. I prefer it chopped finer, but the herbs and oil are of good quality and it's delicious nonetheless. Fatayer flat bread. Laminated with olive oil and plenty of chopped fresh zaatar leaves and some other seasonal greens. It's quite rich with oil, but being griddle-baked on a saj (as opposed to fried) it is nicely charred and not greasy. Here being recrsipped in my largest (but not large enough pan).
  3. shain

    Lunch 2019

    @rotuts Skhug [סחוג] is of Yemeni origin and very popular in Israel (I'll guess that it's the most common hot condiment, followed by harissa). It has many variations, all of them are quite potent and contain chili and oil. There are two main categories. The first is green skhug - made mostly of fresh green chilies, cilantro and garlic, often also khillbe (fenugreek paste). The other is red skhug - made with dried red chilies, garlic, dried spices (cumin, cardamom) and often some herbs such as cilantro and parsley and lemon. Both are an important ingredient in the cuisine of Israelis of Yemeni descent, and traditionally served with almost any meal. Along with many items of this cuisine, they are very popular in Israel. I'll be happy to share recpies.
  4. shain

    Dinner 2019

    [edited to add text] Broccoli, mac and cheese "shakshuka". Cheddar based mornay sauce, with some mustard. Mixed with sauteed broccoli and macaroni. Topped with eggs and cooked just until soft. Pickled chili and "rustic" baguette.
  5. shain

    Dinner 2019

    Roasted sweet potato, lentils and carrot soup. With chili, orange juice and zest, cumin, fenugreek, pepper, cinnamon, hing. Yogurt, pistachio, cilantro. Lettuce and apple salad with yogurt-poppy dressing. Beetroot payasam with coconut milk, cardamom, rose water.
  6. shain

    Dinner 2019

    And coriander seeds?
  7. shain

    Dinner 2019

    Back from vacation Chili with beans, mushrooms, smoky braised frozen tofu. The base sauce made with toasted dry ancho, chipotle and sweet chili. Cornbread more akin to the southern style, but with some wheat and a small amount of sugar.
  8. shain

    Breakfast 2019

    Think if this as a palate cleanser of sorts, you shouldn't mix them uh the same bite. Now the kugle doesn't taste very caramely, the long baking time makes it more deep and savory.
  9. shain

    Breakfast 2019

    Jerusalem style kugel. Noodles mixed with caramel, eggs, butter, plenty of pepper and some ginger. Baked all night long and served for Sabbath breakfast/brunch, with pickles. An easy dish to make and one that I recommend that you try, if you never had. Especially on a chill morning.
  10. Papanshi - Romanian doughnuts with sour cream and black cherry preserve.
  11. shain

    Dinner 2019

    Tempeh goreng sambal with zucchini (fried tempeh in savory-hot-sweet sauce made with tomato, soy sauce and spices). Baked potatoes, mixed in a sauce of chili paste, coconut, onion, garlic, chopped peanuts, scallions. Nasi pecel - rice with tamarind-peanut pecel sauce, flavored with kaffir lime leaves and lime zest. And breaking the Indonesian theme with a Thai style yum som-o - thai pomelo salad, to which I added julienned kohlrabi. Flavored with fish sauce, lime juice, sugar, chili.
  12. shain

    The Soup Topic (2013–)

    French onion soup, with the mandatory garlicky gruyere crouton.
  13. shain

    Dinner 2019

    A light supper here. Roasted portobello served burger-style.
  14. shain

    Breakfast 2019

    Jachnoon, traditionally eaten at Saturday breakfast. after spending the night in a in the oven. Made of silan sweetened dough, stretched extremely thin, and laminated with butter. Then it is rolled and placed in a sealed pot to bake and steam overnight. Served with the mandatory tomato puree, zchug and haminados egg that spent the night in the same oven. Also Lima beans that were also baked overnight and topped with olive oil fried sage prior to eating. A small glass of cold ouzo (arak would've been more traditional, but I don't keep a bottle at home).
  15. Strawberry cream sponge cake. Homemade strawberry jam and vanilla whipped cream.
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