shain

Thank you! I toast the bread crumbs with butter in the pan to give the, a head start on browning. Your meals all look great. Is that Indian sev in the salad?

@blue_dolphin The mallow and zucchini definitely aren't common in a kookoo. The mallow just grows in everywhere, the zucchini looked good in the market. You can use whatever herbs you like, but you should use a lot of them (parsley, scallions, cilantro, dill, mint, mallow, arugula and chard all come to mind). I usually make it as follows: 6 eggs 1 bundle (about 70 g) parsley same amount of dill 1/2 the amount of cilantro 1 bundle scallions (about 100 g) a few leaves of tarragon 1-2 tspn turmeric some chili, pepper, coriander, anise, cumin - whatever you feel like about 2 tbspn flour 1 tspn baking powder salt to taste (about 2 tspn) a little lemon a handful of toasted walnuts / pistachios, coarsely chopped (about 50 g) - keep a few intact for decoration You can add barberries or even cranberries to the batter pomegranate kernels make a tasty garnish as well I also like to serve it with greek yogurt. Chop and mix it all. I like to bake mine, rather than fry it on a stove. Make sure to use a non stick pan or oil it well. I personally really like the look it have when served whole and sliced, but it will be great in personal servings.

Yes quite likely, tough I'd probably add most of the salt during the final mix with the vegetables, oil and pasta water.

Oatmeal with a little peanut butter, cinnamon, nutmeg. Topped with bananas and walnuts, caramelized in brown sugar and butter. A little orange zest and some more nutmeg. Really not as heavy as it might look. Based on this recipe, though I really haven't follow any measurement.

Ah, it always seemed to me that kosher salt is somewhere between what I can get as fine and coarse salts. I personally don't really use coarse salt for nothing other then sprinkling on breads before baking.

Don't get me wrong, I'm in the "is all about the pasta" club, and unsalted pasta is definitely not tasty. What I mean is that I let the sauce provides the salt for the pasta, instead of expecting the pasta to soak salt as it cooks. Even with a gentle sauce such as aglio olio, I can't seem to find a difference between pasta cooked with salt, or salted once coated in sauce. Yes, I assume so, however one would expect to see this product over here as well. We got fine table salt and quite large coarse salt (and various "fancy" sea & specialty salts).

For almost all pastas shapes and dishes, I find the salt in the water to be of no importance at all, and I actually skip it often. I don't think that salt absorbed during cooking is notable. Obviously, pasta cooked in salted water is tastier when tastes plain unsalted pasta, but most sauces should adhere well enough to cover the pasta and provide saltiness, especially if the pasta cooking is finished in it. I might make an exception for very thick pastas. My reasoning for using little to no salt is that it's allow me to use pasta cooking water without worrying about adding too much salt. By the way, I find it amusing that I never saw koshering salt (aka kosher salt) for sale anywhere in Israel...

Kubbeh Selek (Kibbeh in beet soup)- Dough made from semolina and bulgur. Filling of mushrooms, chickpeas, onions, cilantro, parsley and baharat. Soup is made with onion, plenty of celery, garlic, chili, beets, baharat (mostly allspice, cinnamon, pepper and cumin), paprika, parsley. Whole wheat couscous.

Mellow is Mallow with a typo

Kookoo with mallow, zucchini, onion, garlic and (a little) cilantro. Bread, tomatoes and some cheese.

Tourin soup - baked garlic, sauteed leek, butter, thyme, stock, eggs (to thicken) and pepper. Served with microwave croutons. Cauliflower au gratin with buttery breadcrumbs.

Banana bread, with walnuts and banana chunks. Dense, soft and very banana-ish. No cheddar... Though I think it might actually work.

I've come to the same conclusion, I've tried Melting cheese on both sides of the croutons, buttering them, and so on, but by the time they are out of the broiler it's already too soggy. So I serve the soup with gruyere toasties on the side. Like agnolotti? I assume you don't mean rolled like a cigar / egg roll. Sounds even more efficient then triangles

Thanks! So it seems I'll have some waiting to do - That's fine I kind of hope it will grow interesting plants, but I don't think there are non-white bushes around for it to pollinate from.

Pierogies, filled with potatoes, beans, farmer cheese, sour cream, chives and pepper. Served in butter and caramelized onions. They are triangulars, because I dislike rerolling dough.

Fasole cu ceapa calita - Romanian style bean spread with carmelized onion in paprika. The spread is flavored with sauteed vegetables, parsley and a little butter. The reddish tint of the paste is due to me using half red beans and half navy beans. PS - Sorry Anna, I promise no more pastes in the near future.

Ptitim (Israeli couscous) with stir fried cabbage and peppers, scallions, a little anis, a little cumin, chili and a few herbs.

Makhlouta is a dish with great diversity, and I know that in many places it is a stew, however the version of it that I can get around here are usually more thick, served in a similar fashion to hummus (even more like masabacha), no grains inside, but rather served with pita breads. It is a lovely dish in any variation if you like dried fava, which I do alot. For the thick version I mentioned, you should soak fava beans (the small, dry and brown kind) and chickpeas separately. I like a 2:1 or 3:1 ratio in favor of the fava. Add salt and a large pinch of baking soda to both soaking legumes. After a night of soaking, drain and wash them. Start by cooking the fava and add the chickpeas after about 15 minutes of boiling. Cook in salted water until the fava is very soft and breaking apart if you mix it, the chickpeas should be very soft but more intact. Drain or boil of excess water. Mix lemon, crushed garlic and cumin. Top with sharp olive oil, cumin and parsley. I like to chop a hard boiled egg and mix it with schug or chopped green chili, as well as chopped onion, and serve it with it. Labneh also works well along it. Pita, or other bread, is a must.

@Mysstwalker yes, things getting cold is a problem, that's why it's good to have a microwave

@Mysstwalker I'm also a fan of small cutlery, actually this is my avatar in the forums. I always where a slow eater (though I eat just as much) and I like eating in smallish bites. At home, I will never choose to eat with a fulll size fork or spoon, so I usually eat with a cake fork and a teaspoon.

Rosti, sauted mushrooms, sour cream with scallions.

Omelet with wild mallow and EVOO. Warm bread. Tzfat cheese (not pictured).

@rustwood I measured the pan I used this time and it is 11" long, 3.3" wide and 2" tall. The last time I made the recipe, I used a slightly smaller pan - 10" x 2.5". I hope you will enjoy the recipe!

@Katie Meadow I made a single batch of this recipe, and used the same type of pan as noted in it - 10x2.5 inch.

Chickpeas and (dried) peas, pressure cooked and pureed with some butter, garlic a touch of cumin. Stir fried peppers and mushrooms, scallions, chili, black pepper, thyme. Served with crisp toasts and pita chips.