shain

Haifa is the largest city in Northern Israel and is home to people of multiple religions and ethnicities, at this time of year, Christmas and Hanukkah are in proximity and Haifa is one of the few cities which mark the occasion with Christmas decorations and markets. Muslim holidays, having shifting Gregorian dates, also occur at this month on some years, and it is termed "the holiday of holidays" (well, at least by marketing people 😅). Many snacks on sale - chestnuts and mulled wine, sure; but also knafeh; Saj flat breads (aka Druze pita) with labneh, or seemingly more popular, chocolate spread; warm ful (fava beans), lupin beans (turmus) and corn; a walking vendor selling plum juice, also french crepes, popcorn, hotdogs and very full resturants and cafes. Note the Bahai gardens up the mountain. Knafeh was selling fast! Ful and lupins can be topped with cumin, spicy pepper, parsley and garlic-lemon juicy. I don't enjoy talking politics, but the political state in Israel this last month is quite worrying (more than usual, and that says much). I take this holiday scene as a reminder that we can set aside our differences and coexist in harmony. Diversity enriches our lives and should be celebrated. Happy Christmas, happy holidays

@Kim Shook

450g (a pound) of ripe strawberries up to 4 tsp sugar if needed - 250ml whipping cream 8 tsp sugar 250ml fromage blanc (you can substitute with ricotta or lean cream cheese) 1 tsp vanilla extract - Vanilla biscuits - I use petit beurre busicuits, but anything similar works - 50g white chocolate Blend the berries, add sugar if they are not quite sweet. Whip the cream with the sugar and mix with the cheese, mix in about 6 tablespoons of strawberries. Dip biscuits in the blended strawberry and line a pan. Apply half of the cream mixture. Lay another layer of dipped biscuits. Put remaining cream, and third layer of dipped biscuits. Melt white chocolate and mix with remaining strawberry puree. Spread on top of the cake. Chill overnight.

Thanks! I will share, it's very simple.

It's a smoothly blended soup. So it's there to thicken. I never liked rice in tomato soup, I find this works better. I still need practice with the making of those pancakes, but I have fond memories of eating some in Taiwan that were so good that I can't forget.

Strawberry and cream icebox cake (or biscuit cake as we call it here).

Broccoli (stewed) salad with Malease cheese (a bit like ricotta salata, marinated in pepper). Malease style bruschetta with tomatoes, chickpeas, baked eggplant, capers, onion, chili, live oil herbs. A sort of chowder with mussels, corn, potatoes, milk and cream. Roasted tomato soup with roasted onion and garlic, oatmeal, chili, chives. Scallion pancakes (served with eggs).

Green been pkhali (chopped with walnuts, garlic and spices). Eaten with warm bread. Georgian flavored roasted squash with red beans and walnuts. Kimchi and cheese noodles. Ricotta cannoli. Bought shells. CouscousTrapanese . Small pizzas. With Thai red curry, coconut, motz and Thai basil. Panuzzo (tomato sauce, motz, arugula, pepper) Pizza dough naan. Carrot and paneer curry with fenugreek and warm spices. Cabbage and lentil curry with cashew, hing, turmeric along other spices. Bostock with green walnut syrup and orange blossom.

A new video by Mark Wiens showing up Tbilisi. Good memories, it's been too long.

Yes, that's the same thing. The green type can also be used, but is less appealing to the eye.

Have you tried Santorini style fava? That's what mushy peas wish they were.

Stir fried zucchini salad with a light dressing based on mayo and dill. Cauliflower fatteh - roasted cauliflower and soft chickpeas in warm yogurt, crunchy pita chips that slightly soak the sauce, some sumac, cumin, buttery fried onion and almonds. Pasta with spinach, tomato, mushrooms and dill. Thai style fried rice with fermented bean chili oil. Noodles with Thai green curry and eggplants. Rolled blintzes with dill and cheddar (in the batter, no filling). Served with sour cream and beer. Crostini with beans, caramelized onion and roasted garlic. Butter beans with yogurt, dill, tomatoes, olive oil, sumac. Served with pita breads.

I'm happy to even have fermented tofu on hand. It can be sickly green for all that I care 😆

Noodles with sesame sauce, chili oil and chickpeas. Chvida Pizza margarita Pizza - zaatar and mozzarella Yen Ta Four style soup Gheymeh bademjan (eggplants with tomato, yellow split peas, persian dried limes, orange juice, pomegranate syrup, mint, spices. Khoresht sabzi minus the beef.

Diced and added to cold tea. Or cubed and mixed with coconut cream, fruits and other goodies.

I use petit beurre biscuits, but anything flat, dry and mildly sweet will work.

250ml whipping cream 8 tsp sugar 250ml fromage blanc (you can substitute with ricotta or lean cream cheese) about 1.5 mangos, cut into small cub Optional: a small amount of cooked tapioca pearls or herbal/tea jello cut into cubes - Vanilla biscuits - 100g white chocolate 70g blended mango a small amount of lime or lemon juice Whip the cream with the sugar and mix with thee cheese, mix in mango and optional tapioca/jello. Dip biscuits in milk and line a pan. Apply half of the cream mixture. Lay another layer of dipped biscuits. Put remaining cream, and third layer of biscuits. Melt white chocolate and mix with blended mango and lime/lemon. Spread on top of the cake. Chill overnight.

Mango icebox cake.

I do that sometimes if I plan a put the egg in a sandwich or in noodles, but I'm too picky with my eggs when served plainly, so I'll whip out the bowl.

Sounds right! Though I'll also mention that massabaha is usually served warmer than hummus, and as you said, with some acidic garlicky sauce, often also a bit of chili.

Ethiopian style pumpkin and lentil stew, black beans with onion, lachuch. Vegetarian steamed buns with hoisin flavored sauce and pickels. Dinner rolls with herb butter and cheese sauce filling. Carrot salad with pecan scallions, cumn, coriander seeds, raisins, chili. Glass noodles with zucchini and vegetarian hotdogs. Sweet rice noodles with coconut milk, tea jelly, mango, melon, pomegranate, mint. Muhammara (roasted pepper and walnut spread) with pomegranate molasses and sumac. Pita. Georgian roasted eggplant with garlic sauce. bread. Vegetarian meatballs in satsivi (walnut garlic sauce). Green beans with scrambled eggs in light bachemeal with garlic, hazelnuts, rosemary. Pad cha - shrimps and homegrown thai eggplants, cauliflower.

Like fresh tumeric with a bit of star anise, but not the anise part of it. It's earthy and sweet (aroma wise) and not spicy like ginger but still sharp.

I'm always jealous of your fresh herbs, but it I'm working to remedy that. I got two types of Thai basil recently, Thai eggplants, and papaya (they are now in bloom), also one finger root plant. The galangal didn't make it. I'm still not sure what to do about makrut lime (since it's forbidden to import).

Pomegranate molasses is indeed very good. Along with tahini on a fire roasted eggplant. In mohammara. With yogurt.

Frankly, I just much them by the handful But indeed a surplace currently, and I get try to push them into everything. Ricotta + vanilla + sugar + pomegranates - simple healthy snack. Great in granola, though I'm not in granola mood recently. I made chavida (puffed rice + chickpeas, chili, peanuts, onion, spices!) and throw in some pomegranate kernels too. They go well on chaat too. I use them in Harak osbao, and as a garnish to many Leventain, Georgian and Persian dishes. They go well in salads. I have a bulgur salad where they are a main ingredient. And I add them to various desserts, recently we were frequently enjoying the kind Thai / East Asian desserts where an assortment of toppings are thrown into coconut milk, on top of shaved ice, or in other flavorful liquids, and pomegranate seeds are welcomed there.