Matboucha
This dish can be found on salitim (salad) tables throughout Israel.
3 tablespoons extra virgin olive oil
2 large cloves of garlic, minced
3 red bell peppers smoked or one 12-15 oz. jar fire-roasted peppers
1 28-ounce can whole Marzano plum tomatoes, drained well, seeded, and diced
1 large jalapeño, seeded and finely diced
Kosher salt to taste
1 tablespoon additional extra virgin olive oil
½ tablespoon (1 ½ teaspoons) hot paprika
Sugar, optional if tomatoes aren’t sweet
Crushed red pepper flakes, optional for additional spiciness
Ktzitzot: Israeli Chicken Patties
Pan-fried patties are one of the most beloved Jewish Israeli comfort foods.
1 egg
¼ cup (15 g) finely chopped fresh cilantro
3 tablespoons minced onion
1 clove garlic, minced
1 teaspoon salt
1 teaspoon sweet paprika
1 teaspoon ground cumin
¼ teaspoon ground turmeric
Freshly ground black pepper
3 tablespoons dry bread crumbs or cooked rice
1 pound (450 g) freshly ground chicken or turkey, or a mix
¼ cup (60 ml) olive or mild oil, such as safflower, sunflower, or grapeseed
Spicy Matboucha
Matboucha adds zest to many a dish, including hummus, and is the foundation for shakshuka.
2½ pounds (1.2 kg) meaty tomatoes, such as Roma, San Marzano, or Costoluto Genovese, or 1 can (28 ounces/800 g) crushed tomatoes
2 to 4 chiles, such as jalapeño or habanero or a mix, 2 to 4 ounces (55 to 115 g) total
8 cloves garlic, minced
1 tablespoon sweet paprika
1½ teaspoons hot paprika, or to taste
¼ cup (2 fl ounces/60 ml) grapeseed or other mild oil
Kosher or sea salt
Sugar
Shakshuka
Moroccans, Tunisians, and Yemenites all claim this quick egg dish as their own. The term shakshuka comes from either the Hebrew verb “to shake,” as one does to a pan over a hot stove, or from Arabic slang for a mixture or stew.
2 cups (640 g) matboucha (see recipe link above)
2 tablespoons extra-virgin olive oil
6 eggs
Kosher or sea salt (optional)
Generous handful of chopped fresh Italian parsley
Labneh, homemade or store-bought
Thickly sliced country bread, toasted, or pita bread
Homemade Pita Chips with Za'atar
This recipe is a perfect example of when homemade just completely crushes the store-bought equivalent.
4 pitas
1/4 Cup (2 fl oz/60 ml) extra-virgin olive oil
1-2 Tablespoons za'atar