Tomer takes you through the ingredients behind some of the well-known street food dishes in and around Israel. From the fresh herbs that are packed into this green version of falafel to leafy greens and plenty of lemon that make up the sour broth base for Kubbeh Hamusta - a warming soup often found in the markets of Jerusalem.
Specialist ingredients of the week
A bit about the specialist ingredients
Dry chickpeas & chickpea flour - chickpeas are an ancient crop with a rich history and have gone from a peasant superfood to a fashionable item for the home pantry. Throughout history it has travelled across borders taking on local flavours along the way, the result is not just a delicious array of dishes but also a culinary custody battle over its origins. Throughout Israel and its neighbours, chickpeas are found in the likes of hummus, falafel, fresh salads and stews. The grinding of chickpeas into flour for use in sweet and savoury dishes, from unleavened pancakes to a thickener for sauces, has been seen across cultures throughout history but has risen in popularity in recent years along with the rise in interest for gluten free alternatives.
Fine semolina - semolina can be found across the Middle East in cakes which you'll see in Arab-owned bakeries throughout Israel perfumed with rose water. It also is a key feature in ancient flat breads including Laffa, which have their origins in the Fertile Crescent (a region spanning the Middle East, known historically for its rich soils and abundant access to water) before spreading westward around the Mediterranean and North Africa.
Ingredients You Need
Falafel
Hamusta
Spices
Kubbeh
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