Category Archives: Middle Eastern/ Israeli Cuisine

Classic Israeli Salad

Israeli Salad

The vegetables in Israel are always so fresh and delicious. Salad is served at every meal, no joke, Israelis even have salads for breakfasts. The classic Israeli salad is perfect as a light meal, a side or to stuff in a pita. This is one of those salads that is not filled with heavy dressing but actually is extremely healthy and not to mention tasty as well 🙂

Ingredients:

Salad:

  • 3 tomatoes – chopped small dice
  • 3 Persian/Israeli cucumbers- Chopped small dice with the peel
  • 1/2 cup parsley (flat leaf)- chopped
  • 1/2 an onion – Chopped Small

Dressing:

  • 4 Tablespoons olive oil
  • 1 Tablespoon lemon juice
  • Salt and Pepper to Taste

Preparation:

1. Finely chop the vegetables and place all chopped veggies into a bowl.

2. Immediately before serving, season with olive oil, lemon juice, salt and pepper.

FOOD FOR THOUGHT:

“Adopting a new healthier lifestyle can involve changing diet to include more fresh fruit and vegetables as well as increasing levels of exercise.”

~ Linford Christie

Speak to you soon,

                  Nicole Doreen

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The Best Chicken Schnitzel (cutlet)

Before my teenage vegetarian years I used to eat chicken schnitzel all the time. Most American families have “Pizza Night” or “Chinese Night”, and of course we had those also but the best dinner was “Schnitzel Night”. The dish was Breaded Schnitzel, mashed potatoes and of course Israeli Salad.  The mashed potatoes and the salad I will get back to another day but today it’s alllllll about the Schnitzel.

There are so many different ingredients people use to bread food- anything from regular Bread Crumbs to chopped nuts and potato chips. Here is my favorite recipe:

Panko Breaded Schnitzel

Chicken Schnitzel Recipe:

  • 2 whole chicken breasts, skinned, boned and halved
  • 1/2 cup all-purpose white flour
  • 2 eggs, beaten
  • 1 cup unseasoned Panko ( Japanese style breadcrumbs- so yummy and crunchy)
  • Paprika, garlic, salt, pepper and parsley to taste  (if you rather not season it then make sure to buy SEASONED style Panko)
  • oil for frying
  • Mustard and/or Ketchup

1. Put flour in a shallow bowl.
2. Beat eggs in a second shallow bowl.
3. Mix Panko bread crumbs with spices in a third shallow bowl.
4. Beat chicken breasts to flatten. Dip chicken in flour, shaking off excess. Then dip in eggs, shaking off excess. Then dip in seasoned crumbs.
5. Heat oil in a large frying pan over medium heat.
6. Fry chicken in hot oil on both sides. Fry for 1-2 minutes per side or until golden brown.  Serve with mustard/ketchup.


Tips:

1.  The key to good schnitzel is knowing just how long to fry. Make sure the meat is white (not pink) but be careful not to overcook it because it will become  too dry.

2. Freshly fried schnitzel tastes best, so fry them just before serving if possible.

FOOD FOR THOUGHT:

“Eating is really one of you indoor sports, you play three times a day, and it’s well worthwhile to make the game as pleasant as possible.”

~Dorothy Draper

Speak to you soon,

                  Nicole Doreen

Pashtida – The Israeli Quiche

Pashtida

One summer in Israel my parents purchased a cookbook called “pashtidot”. A pashtida is very similar to a quiche. It is a baked dish composed of eggs, cheese, veggies, or meat, or any combination of those ingredients. You can choose to make it with or without a crust. A cheese-based pashtida is a staple in most Israeli homes. In my family, we are all Cheese LOVERS so every weekend without fail we have one type of cheese based pashtida.

This book is one of the oldest recipe books I own and its written in Hebrew which makes things all the more interesting. It has so many amazing recipes some of which I haven’t even got a chance to try yet but I am working on them. One of my favorite recipes is a cheese and corn based dish. This is a great dish to make during these Nine Days.  The Nine Days is a religious observance in Judaism that takes place during the first nine days of the Jewish Month of Av. During these days we are forbidden by Jewish law to eat poultry or meat.

CORN/ CHEESE PASHTIDA

1 oz butter

1 Tbsp flour

¾ cups milk

6 eggs separated in two bowls (one just whites and one just yolks)

400 grams canned sweet corn or frozen corn

350grams shredded Muenster cheese and a few slices of cheese for the top (if you would like you can add 2 spoons of ricotta cheese or a spoon of grated feta cheese as well)

¼ tsp nutmeg

Salt and Pepper to taste

Instructions:

1)     Preheat the oven to 375 degrees

2)    Melt the butter in a pot

3)     Add the flour and mix with the butter

4)    Add the milk and mix until its smooth

5)     Add the yolks one by one and mix well after each addition

6)     If you are using canned corn make sure to strain it and if you are using frozen corn then cook it to let it defrost then strain it.

7)     Add the corn, cheese , nutmeg, salt and pepper

8)    Whisk the egg whites and fold them into the mixture in the pot

9)     Spray a round tin with cooking spray and pour in the pashtida mixture and put a sliced cheese on top.

10) Bake in the oven about 45minutes or until it turns a golden color and it looks ready.

 

My Corn Pashtida

FOOD FOR THOUGHT:

“Life is great. Cheese makes it better.”

~ Avery Aames

     Speak to you soon,

                  Nicole Doreen