shain

Pizzas! New york style dough. First is motz with pepperoni and mushrooms with smoked paprika. Second is roasted butternut squash, cream, mozzarella, sage and blue cheese. Lastly - calzone with pan fried eggplant, fresh tomatoes, mozzarella, spinach.

Mallow casserole (eggy, a bit like a frittata or kuku) with soft feta cheese. Rice with carrot, cumin, turmeric, soaked raisins. Labneh, tomatoes.

Romanian bean soup with plenty of (sweet) dried peppers and fresh vegetables, tarragon, dill. Onion and sour cream. Served with crisp warm bread.

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.

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).

@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.

[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.

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.

And coriander seeds?

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.

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.

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.

Papanshi - Romanian doughnuts with sour cream and black cherry preserve.

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.

French onion soup, with the mandatory garlicky gruyere crouton.

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

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).

Strawberry cream sponge cake. Homemade strawberry jam and vanilla whipped cream.

This is NOT an authentic recipe. It's just an attempt at recreation sans the namesake ingredient. Salad: Apx. 250 g (0.5 pound) cabbage, thinly shaved 1/2 tsp salt 1/2 tsp sugar - 2 scallions, thinly sliced 4-5 cherry tomatoes (or one plum tomato), diced Fresh chili, thinly sliced, to taste 3 tbsp sunflower seeds, well toasted 1-2 tbsp chopped peanuts, toasted Apx. 60g (2oz) fried/toasted peas/chickpeas/lentils (i.e. the kind you can snack on, not the raw dried one) 2 tbsp crisp fried garlic chips (or crisp fried shallots) Sauce: 1 small garlic clove, minced 1 tbsp minced ginger About 1/2 tsp fermented shrimp paste 1/2 tbsp sesame paste 1 tbsp fish sauce (optional) Apx 3 tbsp of lime juice, to taste Chili, to taste 1 tsp palm sugar / (dark) brown sugar 1/3 tsp cumin (optional) Salt, to taste (about 1/2 tsp) A touch of MSG (optional) Prep: Mix cabbage with 1/2 tsp each of salt and sugar. Let sit for about 30 minutes to tenderise. Do not rinse. Plate the salad ingredients, optionally separating each veggie and the seeds. Dividing the ingredients in a radial fashion (wedges) is common. Right before serving, add the sauce and mix the ingredients together. If you plan on having leftovers, keep the crunchy ingredients separated and mix only the portion that you will eat immediately.

@TdeV I'm flattered by having inspired you. But actually bialys are a Polish dish, my mother used to make them occasionally when I was younger. The slow cooked onion sounds delicious, must have smelled amazing. Sourdough is surely to work well in it. I never tried to start one, though.

Huevos Rancheros. It seems there's no longer corn tortillas for sale anywhere around I'll have to order masa harina and make some myself next time. This time, I subbed tortilla chips, which are tasty in their own way, but doesn't feel right. The tomato and beans flavored with chipotle, plenty of chili, and some cumin, lime. A few toppings.

Salad inspired by the Burmese Lahpet thoke (fermented tea leaf salad). Since I can't really get my hand on fermented tea leaves, I used Thai shrimp paste, which I find to lant many of the same notes. Shredded cabbage, scallions, tomatoes, chili, roasted chickpeas, fried garlic, peanuts, sunflower seeds, lots of lime juice and a few spices. Tofu patties with wheat, coconut and ginger - cooked in semi-dry yellow Thai-style curry, with broccoli, tomatoes, chili, coconut cream, lime zest and juice, coriander seeds. Served with rice and baked sweet potato.

A baguette pan

Even popcorn?

Thanks I forgot to mention my favorite part - there were also chestnuts along with the shrooms. 🌰❤️