Author Archives: dafnal

So So Spicy Schug… hot sauce of the Yemenite variety.

 

Green Schug

with pita and hummus

 

I LOVE all things spicy. And schug is among my favorites of spicy condiments. Schug is a Yemenite hot sauce that can be used to add some heat and flavor to savory dishes, and is a true soul mate for a good hummus. We’ve always had a container of schug on hand in our fridge and it’s replacement waiting to be cracked open in the freezer. Seeing the deep glossy green chili peppers in the shuk this week provoked my Yemenite side and attempt to make my own version of schug.

You can make schug with either red or green peppers depending on your personal preference. So I went with green schug, and let me tell you… it was exceptionally spicy and very very delicious.  But the level of heat is completely up to you.  It’s simple enough to make, just throw all the ingredients into a food processor and voila! you’ve made a perfect spicy sauce to match your palate. The product is a beautiful bright green chili paste with a great texture. I left the seeds in the chilies because that’s where all the heat comes from, but if you’re more sensitive and don’t like things too spicy and want more of the hot sauce flavor remove the seeds. Add more coriander (cilantro to Americans) to cool the peppers.  If you want more of what I call the “kick” of a hot sauce and less of the spicy add more garlic.

Here’s what I did….

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Filed under Bread, Israeli, Other Stuff, Sephardic

Onion and Cheese Pashtida

3 onion 3 cheese pashtida

Pashtida…. the Israeli Frittata. As I recently learned, pashtida is a very simple traditional Jewish dish that’s been used since the Middle Ages.  Pashtida, similar to a quiche or frittata, is a baked dish composed of eggs, cheese, veggies, or meat, or any combination of therein you think would be tasty.  You can choose to make it without the crust if you want to keep it easy and simple, or add a crust for a little something extra.  Cheese-based pashtidas like this one are a staple in most Israeli homes.

I, like Marc, usually don’t mess around with dairy too much but I know for most people it’s a tummy pleaser.  As this is so commonly found in Israel I almost felt obliged to come up with a recipe that felt traditional but with a fresh flip to it as I find them typically to be extremely heavy.  Not eating dairy somewhat of a trick in this dairy and egg based recipe, but thankfully my parents both cheese lovers were much willing recipe testers. This recipe has three types of cheeses, goat cheese, cottage cheese (to keep it creamer but on the lighter side), and “bulgarit” cheese, which is a hard salty cheese similar to feta but melts really well… I’m not sure what the American equivalent would be.

What  I love about the pashtida is that you can really stick anything you want in there, get creative with your veggies, cheeses, and spices. Throw in whatever you think will taste good together. This recipe is a good simple base, very delicious, comforting and familiar flavors, but nothing out of the ordinary.

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Filed under Fruit and Vegtables, Israeli, Jewish, Shavuot

Produce Heaven

Israeli Salad

I’d first like to thank Amiee and Gordon for inviting me to contribute to their food blog! I’m so happy to try to add to Gordon and Amiee’s almost sick amount of food knowledge. As previously mentioned in Amiee’s post below, I’ll be conducting most of my foodie-blogging where I currently live in Tel Aviv, sharing some Israeli delicacies.

I’ll start by recounting my most recent journey to the open air market of Tel Aviv. Oh sweet shuk hacarmel… it seems like every week I have a new reason to fall in love with this produce heaven. Beckoning shoppers with it’s soundtrack of stall workers yells, smells of freshly bundled herbs, and the overwhelming sight of mass quantities of produce, the shuk has something for everyone. With a wide array of goods, the shuk is the place to find bargain kitchen supplies, fish, cheeses, knock off clothing, cosmetics, bulk candy, freshly baked breads, spices, toys, or even electronics.

I go to the shuk primarily for the superabundance of fresh fruit and veggies at low prices. Admittedly I am somewhat of a produce snob. The shuk offers choices in produce, which is a nice break from the almost anemic selection to be found at most supermarkets. Going from basta to basta (stall) it is apparent what is in season by the almost overflowing pomegranates and piles of dates. To me, this is the mecca for produce and the epitome of freshness. To me it is the fresh and preservative-free products, which abound here, that make the food in Israel exceptionally excellent.

To me, the best Israeli food is simple with few components, no need to over-salt or over-pepper, just a bit of seasoning to highlight the already flavorful ingredients. That’s why for my initial post to this glorious new blog I am going to put up a simple but staple Israeli food, the chopped salad.

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Filed under Fruit and Vegtables, Israeli