Recipes | Israel with Gabi Landau

Israeli Shakshuka

Shakshuka is a typical Mediterranean dish served usually at breakfast but can be a meal on it's own any time during the day. Like any thing else that Israelis do, it comes in many creative variations but the basic idea of a vegetarian, healthy, tomato sauce and eggs dish, remains in all the different servings.

I like to serve it for breakfast on Saturday with fresh 'Chalah' bread which soaks all the tomato sauce flavors.

The ingredients are: onion, garlic, green and red bell peppers, fresh chopped cilantro, fresh parsley (to serve), fresh chopped tomatoes (or can), tomato sauce, salt and black pepper.

I love to add mushrooms, goat cheese or feta cheese.

The bottom line is that you can be very creative with this dish and adjust the seasoning to your own personal taste.

Enjoy !

Magdala Cauliflower

Some of you, who participated in the 'Signature' tour to Israel, probably remember very well the outstanding taste of the cauliflower dish at the Magdalena restaurant. The chef restaurant is located near the archaeological site Magdala, where it is believed Mary Magdalene lived. I strongly recommend to go to the link of Magdala and read about this exciting site and the wonderful work being done there.

Back to the cauliflower - it took me some time to figure out the ingredients of this splendid dish... so here it goes:

First you need to cook the cauliflower in water with a little salt until soft but crispy. Don't over-cook it. When in room temperature, pour the pre-made sauce on top and serve.

Sauce ingredients - mustered, mango chutney, sweet chili sauce, minced garlic, salt and pepper to taste.

The cauliflower should be served in room temperature and even a little warm. You can sprinkle some chopped green onion on top.

Magdala website

Makluba

Makluba is a well known 'Bedouin' dish that is often called also an

'upside down dish'. If you visit a 'Bedouin' tent in the desert, they many

times sit on cushions and mattresses on the floor around the main dish.

Makluba is a slow cooking pot with chicken, pre-cooked chick-peas,

sautéed onion, garlic, cauliflower, potatoes and rice. Olive oil to sauté'

the onion, salt, pepper and turmeric.

I make Makluba to my family many times in the winter. It's an 'all in a pot'

easy dish to make and it tastes even better the day after. All you need is

a heavy metal pot, the ingredients and creativity with the seasoning...

When I make the Makluba, I first sauté' the onion until translucent, then

add chopped potatoes, cauliflower, few minced heads of garlic and the

chicken pieces until it all gets slightly brown. Then I add water to cover,

the pre-cooked chick-peas and seasoning. Let it boil and then lower the

heat and cock for an hour.

When cooked add rice and lower the heat even more. make sure there is

enough water for the rice.

I like to add a lemon chutney which comes in a gar to give the dish a lemony twist.

Serve on a big tray !

Israel with Gabi Landau

Israeli Shakshuka

I like to serve it for breakfast on Saturday with fresh 'Chalah' bread which soaks all the tomato sauce flavors.

The ingredients are: onion, garlic, green and red bell peppers, fresh chopped cilantro, fresh parsley (to serve), fresh chopped tomatoes (or can), tomato sauce, salt and black pepper.

I love to add mushrooms, goat cheese or feta cheese.

The bottom line is that you can be very creative with this dish and adjust the seasoning to your own personal taste.

Enjoy !

Magdala Cauliflower

Back to the cauliflower - it took me some time to figure out the ingredients of this splendid dish... so here it goes:

First you need to cook the cauliflower in water with a little salt until soft but crispy. Don't over-cook it. When in room temperature, pour the pre-made sauce on top and serve.

Sauce ingredients - mustered, mango chutney, sweet chili sauce, minced garlic, salt and pepper to taste.

The cauliflower should be served in room temperature and even a little warm. You can sprinkle some chopped green onion on top.

Makluba

Makluba is a well known 'Bedouin' dish that is often called also an

'upside down dish'. If you visit a 'Bedouin' tent in the desert, they many

times sit on cushions and mattresses on the floor around the main dish.

Makluba is a slow cooking pot with chicken, pre-cooked chick-peas,

sautéed onion, garlic, cauliflower, potatoes and rice. Olive oil to sauté'

the onion, salt, pepper and turmeric.

I make Makluba to my family many times in the winter. It's an 'all in a pot'

easy dish to make and it tastes even better the day after. All you need is

a heavy metal pot, the ingredients and creativity with the seasoning...

When I make the Makluba, I first sauté' the onion until translucent, then

add chopped potatoes, cauliflower, few minced heads of garlic and the

chicken pieces until it all gets slightly brown. Then I add water to cover,

the pre-cooked chick-peas and seasoning. Let it boil and then lower the

heat and cock for an hour.

When cooked add rice and lower the heat even more. make sure there is

enough water for the rice.

I like to add a lemon chutney which comes in a gar to give the dish a lemony twist.

Serve on a big tray !

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