34th
annual
birmingham
fine art fair
Celebrate Yom Yerushalayim — in the kitchen.
n Sunday,
May 17,
Yom
Yerushalayim
commemorates
the famous 1967
Six-Day War in
which the Old City
of Jerusalem was
Annabel Cohen
reclaimed, reunit-
Food Columnist
ing the ancient city.
It's only fitting
that during this time, we eat foods that
remind of us of Israel — for me, that means
Israeli street food and delicacies that are
common home and restaurant dishes. Here,
two favorites.
SHORTCUT FALAFEL
Tahini Sauce:
'/2 cup tahini (sesame seed paste)
'/2 cup water
'/2 cup lemon juice
2 garlic cloves
Salt to taste
Falafel:
2 cans (15-ounce) can chickpeas (gar-
banzo beans), drained
1 cup chopped onions
'/2 cup fresh parsley
2 tsp. minced garlic
2 large eggs
1 Tbsp. ground cumin
2 tsp. ground coriander
2 tsp. salt
'/2 tsp. hot paprika or cayenne pepper
'/2 cup plain breadcrumbs (more if
needed) needed)
2 tsp. baking soda
Other ingredients:
1 cup breadcrumbs
4 8-inch pocket pita loaves, cut in half
Vegetable oil for deep frying
Garnish with chopped tomatoes,
shredded lettuce, chopped cucumber,
chopped radishes, tahini dressing (see
recipe below), plain yogurt, crisp lettuce
leaves
Line a baking sheet with several layers of
paper towel. Set aside.
Make the tahini sauce: Combine all
ingredients in the bowl of a food proces-
sor or pitcher of a blender and blend well.
Makes 1 cup of sauce.
Prepare the falafel: Combine all falafel
ingredients in the bowl of a food processor
and pulse until the mixture forms a grainy,
finely chopped mixture (do not process
until smooth). Scoop about 2 Tbsp. from
the mixture and shape into balls. Flatten the
balls slightly to make about 1 1/2-inch patties
and dredge each patty in breadcrumbs.
Note: The balls should be able to hold
together and not flatten too much. If the
balls are too soft, they will fall apart when
frying.
Heat oil in a deep fryer according to
manufacturer instructions, or heat about
1 inch of oil in a large deep skillet or pot
until very hot (make a test falafel to ensure
the oil is hot enough, the mixture is thick
enough to not fall apart and the amount of
salt is right).
To fry: Place the falafel patties in the hot
oil and fry for 3-6 minutes on each side.
Remove the falafel to the prepared paper-
lined baking sheet to drain.
To bake: Alternately, place the falafel
patties on an oiled, rimmed baking sheet
and bake at 400 degrees for 12-15 minutes,
until the mixture is set.
Serve the falafel hot or warm in the pita
pockets garnished as you like (with the
suggestions above) and with tahini sauce
drizzled on top.
Makes 8 servings.
SHAKSHUKA
3 Tbsp. olive oil
2 cups chopped onions
1 tsp. minced garlic
2 pounds ripe plum tomatoes
(unpeeled), chopped, or 1 can (28 ounc-
es) diced tomatoes with juice
1 red or yellow bell pepper, chopped
Kosher salt and pepper to taste
6 large eggs
Heat oil in large skillet, pot or Dutch oven
over medium-high heat. Add the onions
and garlic and saute for 5 minutes. Add
the tomatoes,
bell pepper, salt
and pepper to
taste (start with
1 tsp. salt and
V2 tsp. pepper).
Bring to a boil,
reduce heat,
cover and cook
for 30 minutes
more. Taste the
tomatoes for seasoning and add more salt
and pepper to taste.
Break the eggs into the tomatoes and,
without stirring, cook until the eggs are to
your liking (some people prefer to break
the yolks by stirring the egg lightly when it's
added to the tomatoes) and serve immedi-
ately as an entree or side dish.
Makes 6 servings.
❑
May 9 &10, 2015
Saturday,10am-6pm
Sunday,10am-5pm
A Mother's Day
Weekend Tradition
In downtown
Birmingham's
Shain Park
www.ArtBirmingham.org
Produced by the
vow
With Special
thanks to
DETROIT
JEWISH NEW
=:=1
in association wit! g Guild
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*% • C o a Jo
l ' Us
1014141 tligeStaY
e
Mother's Day Buffet 11 am - 7 pm
Adults $26.99 Kids 10 & under $12.99
Lamb Chops
Chicken Lemonato
Pasta Made to Order
Greek Favorites
Oven Roasted Potatoes
Vegetable
Big T's Chopped Salad
Omelettes
Cold Dips
Made-to-Order
Chicken Meatballs
until 3PM
Fresh Fruit, Desserts and Pastries
*if
i ri
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1rnli111,,c
■1:“. <II
Erj
I IN*
Call Now for Reservations
248-615-2102
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OPEN 7 DAYS A WEEK
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bigtommys.com
on the north side
2003630
All recipes © Annabel Cohen 2015; annabelonthemenu@gmail.com .
M ay 7 • 2015
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