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singed and sliced in strips
3 Tbsp.ns olive oil
½ cup of arak, ouzo or other
anise-flavored liquor
1 tsp. freshly ground oregano
Salt to taste
Directions:
1. Preheat oven to 425 F
.
2. Process the herbs in a food
processor with the garlic and
baguette. The mixture should
be lightly sprinkled with olive
oil until a consistent yet creamy
texture. T
ransfer to a piping bag
and refrigerate.
3. To prepare the peppers:
Heat a large saucepan with olive
oil. Add the garlic cloves and
hot peppers (if desired) until the
aromas start rising from the pan.
Add the diced onions and cook
until they become translucent
and tender.
4. Add the peppers and toma-
toes and stir generously. Add
in the arak, bring to a boil and
reduce the liquid to about half.
5. Add the oregano, reduce
to a low heat and cover. Keep
cooking for about 20 minutes,
regularly checking and adjusting
the taste with salt. Remove from
heat and set aside.
6. Using a sharp knife, pierce
the sides of the fish ensuring the
cut reaches the middle. Cuts
should be along the sides and
along the fish’
s spine. Sprinkle
with salt and pepper to taste and
set the fish standing (as if swim-
ming) on a baking dish. Insert a
half a lemon in the fish’
s cavity
and fill the incisions with the
herb-crème.
7. Bake the fish for about 18
minutes, until completely cooked
and you see the cream begin to
take on a darker golden color.
8. Remove and serve the fish
over a generous bed of the pep-
pers. Garnish with parsley.
STUFFED CHARD LEAVES WITH
POMEGRANATE MOLASSES
Chef Merav Barzilay,
Meshek Barzilay
The Neve Tzedek neigh-
borhood in Tel Aviv boasts an
unmistakable relaxed bohemian
chic vibe, which, of course,
extends to its restaurants and
cafes. Right at the heart of the
newly declared “
vegan capital of
the world” sits Meshek Barzilay,
the city’
s pioneering vegan
restaurant, 17 years young, and
its newer delicatessen that serves
ready-made organic and vegan
dishes in high demand.
For Rosh Hashanah, one of
the restaurant’
s specialties is
cooked chard leaves stuffed with
grains, dried fruits, nuts and tart
pomegranate molasses. It is a nod
to the pomegranate, a major sign
of the holiday.
Ingredients:
For the stuffed chard leaves:
Large bunch chard leaves (best
if you can get it with large uniform
leaves)
2 cups cooked freekeh or quinoa
Purple onion, cut into small
cubes and caramelized
½ cup chopped celery
½ cup chopped fresh mint
½ cup mixed dried fruits, such
as dried cranberries, dried figs and
dried apples
2 Tbsp. chopped almonds
3 Tbsp. pomegranate molasses
1 Tbsp. salt
Pinch white pepper
For the sauce:
2 Tbsp. olive oil
Half a white onion, sliced
8 tomatoes, coarsely chopped
1 clove garlic
2 Tbsp. pomegranate molasses
Pinch cinnamon
Pinch Baharat spice
Directions:
1. Preheat oven to 350 F
.
2. Blanch whole chard leaves
in boiling water for 20-30 sec-
onds to soften, carefully open up
each leaf and set down single file
on a smooth surface.
3. Remove the stem from each
chard leaf with a paring knife.
4. Prepare the filling: Mix all
the filling ingredients together in
a large bowl and adjust seasoning
to taste.
5. Fill the center of each leaf
with a filling (about 1.5 Tbsp.,
but it will vary according to your
leaf size).
6. Fold the sides of the leaf
inwards toward the center and
roll from the cut portion inward.
Tightly pack the stuffed chard
leaves into a baking dish and set
aside.