Shakshuka

Dressing Juice of two lemons 1 tsp Dijon mustard 1 tsp honey 1 tsp sumac Salt and pepper, to taste 1/4 cup extra virgin olive oil In a small bowl or jar, whisk together all the ingredients. 2 cups cooked brown lentils. 1 small purple onion, finely chopped Four stalks of green onion, finely chopped…

Meatballs1 lb ground beef1 medium onion, finely grated1/2 bunch Italian parsley.1 cup breadcrumbs1 egg1 tsp turmeric1 tsp paprikaSalt and pepper In a medium bowl, mix all the ingredients together until combined.Line a baking sheet with parchment paper and roll meat mixture into small one and a half inch meatballs. Set aside. Broth1 pinch saffron1 cup…

1/4 cup olive oil 2 onions, thinly sliced 2 garlic cloves, grated or finely chopped 114 ounce can of tomato sauce 1 teaspoon salt 1/2 teaspoon pepper 1/2 cup water 1 large lemon, juiced Warm olive oil in a large skillet over medium heat. Add the onion and sauté until tender. Add the tomato sauce,…

 Get some fresh pita, dips (hummus, tehina, matbucha), olives and pickles, fresh herbs like basil, crunchy radishes. Boil some eggs over low heat for a few hours. Roast some eggplant and butternut. Arrange everything on a board. Serve with an Israeli salad 🥗 and an amba aioli for an amazing, healthy, delicious vegetarian lunch. 🪬B’te’avon!