shain

@liamsaunt This looks deliciously decadent

Hand cut egg noodles in freshly ground five spice powder, butter and some scrambled eggs. Broccoli, shiitake, and fried tofu in douchi, garlic, oyster sauce. Salty, hot, mildly sweet. Spinach and edamame with ginger, garlic, chili oil. Heated just enough for it to start and wilt.

You might be familiar with Mark Wiens who has a popular food travel youtube channel. I often enjoy his videos. I've recently found out that he has a set of videos from Israel. While they are not very new, but still I thought I'd share them here. Jerusalem Ramla - Palestinian and Iraqi food Tel Aviv and Jaffa street food Ashdod - Moroccan and Tunisian food Ha Salon by Eyal Shani

It was due to be made Khachapuri adjaruli - cheese and egg. Gurian khachapuri - with boiled egg, cheese and tarragon. Lobiani adjaruli - with cranberry beans, bay leaf, coriander seeds, some cheese. Served with jonjoli - pickled flowers (like a very floral caper) Fire roasted eggplants with walnuts, paprika, tomato, sunflower oil, cumin, coriander. Stuffed and happy - siesta needed 😴

Yes - just parsley, garlic, lemon zest and olive oil, all minced.

I've been shown a few variaties by a neighbor. They are quite easily identifiable and quite common. I guess that in some regions there are easily confusable mushrooms, but most seem to have some distinct features. The bolete is growing along pines, and rather than gills has a distinct yellow mesh. The other is notably sticky on top, with soft gills that look like brown paper and a tall stalk that rasembles a chicken bone. Another edible mushroom around here is notable by being small and purplish.

Carrot cake with brown butter, walnuts, pumpkin seeds, nutmeg, vanilla, orange zest and a little cinnamon. Served with sweetened cream cheese mixed yogurt and lightly whipped.

Lentil soup. Crispy noodles. Lemony gremolata.

Wild mushroom risotto, also some campingion for a firmer texture and lots of thyme. Weeping bolete picked in a nearby pine grove. The other mushroom I picked in my backyard, in Hebrew they are called "נרתיקנית נאה דביקה".

I only make such haminaddos eggs when baking something overnight (e.g. hammin/tchoulent, jachnon, kubannah). I never had a bitter one. But I also never pressure cooked one. I'm OK with them, not a big fan - I'm in soft egg camp, I'll never boil one for more than 10 minutes otherwise. If you need a way to use them try liver flavored eggplant salad (recipe for example). It was quite popular in Israel back when real liver was a luxary.

It's because commercialy canned beans are cooked in the smallest poissble amount of water. This means the cooking liquid is very concentrated and full of starches and proteins which, when chilled to room temperature is quite viscous.

Coconut breaded cauliflower. A little heat and a hint of lime. Spinach, black bean and onion salad in olive oil and lemon.

Taquitos. But I couldn't find no corn tortilla anywhere. Ended up using wheat ones. Doe's it make them flautas? (I'm not sure). Anyway, filled with black beans and cheeses, with coriander seeds and dried chilies, a few other spices too. Guacamole and homemade pickles.

@TicTac @FauxPas Recipe here:

This recipe produces about 2.5 liters of soup. It can be doubled. Ingredients: 200g (1 cup) dry red lentils (soak overnight for faster cooking) 1 liter of water for cooking the lentils - Some butter 2 onions, diced 2 carrots, diced 1 hot chili, de-seeded and diced 3 cloves garlic, minced 1 large tart cooking apple, peeled and diced 2 tomatoes, diced - 2-3 tbsp ginger, minced - Dry spices: 2 tsp curry leaves 1 tsp "curry powder" (mine is consisting mostly of turmeric, fennel and fenugreek) 1 tsp cumin powder 1 tsp sweet paprika 1 tsp cinnamon 1 tsp turmeric 1 tsp thyme 1/2 tsp cardamom powder (fresh, otherwise you may need a tad more) 1 tsp sugar (I use brown) - 150-200 ml (apx 3/4 cup) coconut cream (unsweetened) 3/4 liter up to 1 liter of stock or water 1-2 tsp wine vinegar (or some lemon juice) chopped cilantro optional: toasted cashew / pistachios / coconut chips, croutons or crackers for garnish optional strained yogurt for garnish Directions: Cook the lentils in a liter of water until fully tender. - Meanwhile, fry the onions in butter until golden. Add the carrots and fry until starting to soften. Add chili and garlic. Saute until aromatic. Add apple and tomatoes, cook until softened (~5 minutes). If the vegetables aren't fully cooked to your liking, add water and cook until they are. - Using a blender, blend smooth the ginger, 1/2 of the lentils and 1/4 to 1/3 of the vegetables. Mix it all back together in the pot. Add the dry spices, and remaining ingredients (coconut cream, vinegar, cilantro). Add 3/4 to 1 liter of stock/water to reach desired consistency. Bring to a low boil, taste and adjust. It should be gently spicy (hot) and gently sweet. It shouldn't be tart, but add vinegar or lemon if it tastes flat or overly sweet. Make sure you can get a good hint of the cardamom, it's what makes this soup for me.

@pjm333 Beautiful

Mulligatawny. Contains, among other ingredients, red lentils, carrots, apple, coconut, ginger, curry leaves, thyme, chili. It may look simple, but this is one delicious soup

egg en cocotte with mushrooms and thyme over black lentils. Spinach salad with crisp tortilla chips, onion. Olive oil, date sillan and sumac vinaigrette.

And while I'm at it, a few more things that I brought from Georgia. I took those photos back then with the hope of posting about them once sampled. "Lemonade" tarragon and vanilla flavored soda. Both yet unopened. The tarragon I had in Georgia, so I know it's unique and palatable. The vanilla is intriguing. Cold pressed sunflower oil - I already used in a few salads, it's mildly, with a gentle nutty rich, heavy taste. Plum preserve and chestnut preserve will hopefully be used in sweets in the near future. The Aragveli beer is an average craft pale lager. The Black Lion Porter was really good, very chocolaty / coffee flavored. I also had their APA on the trip, and it was also decent. Sunflower halva. Still somewhere in my fridge... Snacks: The chips are standard cheese flavored chips, perhaps with a hint of onion. The sausage bread-crisps I haven't tasted myself, but they smelled of smoked paprika and dry garlic, and I was told that they are OKish. The 5d things were mild and salty. Very crisp. Didn't fall for them. The dill pickle bread-crips I still haven't tasted. Obviously, I also brought many churchkhela, most were already eaten. The best ones were bought from a shop named Bagadi in Tbilisi. Those sold in markets were of far lesser quality (some had stale nuts, other flavorless dense coating). The common nuts are walnuts and hazelnuts, which are not toasted, and I found myself much preferring the walnuts ones. I find raw hazelnuts quite appealing. Those from Bagadi also mentioned the grape variety used to make the coating, which are red Saperavi and white Rkatsiteli. Of them, the Rkatsiteli was my favorite by far with a slight acidity and a fruity, almondy flavor which reminded me of marzipan.

Today I sampled a sunflower seed snickers bar that I had from Georgia. Honestly, it wasn't very good, but that's mostly because I don't really like snickers with their tasteless caramel...

Thanks! (and just to clarify, I know enough to assume that you used a squeeze bottle, but for that I'd have had to buy one ).

Okonomiyaki. Green bean, mushroom, cucumber and wakame salad, with toasted sesame and garlic-ginger-soy sauce dressing. It's not as pretty as @Anna N's I didn't feel like filling a piping bug with the mayo, so I just mixed it with the sauce. The seaweed and scallion sprinkle could also be improved. But that said, it was utterly delicious.

Brown butter blondies. Along with the butter they contain brown sugar and milk powder, pecans, walnuts, chopped white chocolate and a bit of chopped dark chocolate.

Oops ha ha. With Tunisian style vegetable stew. This is the most common preparation for couscous in Israel. The stew consists of squashes (butter and zucchini here), chickpeas, onion, potatoes, cabbage is optional. I also add sweet potatoes. When one is not vegetarian, some chicken is a welcomed addition. Spices are mainly paprika, chili, turmeric, cumin, cinnamon, pepper and herbs.

Couscous.