🌹 WEEK 11: The Persian Perfumery
To round off all that fire cooking is the perfect end to a big meal - refreshing rose malabi. This dish has roots in Persia and the Middle East and in recent years has found its way back in the limelight, going from grandmother's recipe to ending up in food carts, street food stands and chic restaurants across Israel with food entrepreneurs putting their own spin on the dish. The first Persian Jews came over to the area when it was Ottoman Palestine before the State of Israel was established. Then after 1952 Iranian Jews continued to immigrate into what is now Israel bringing with them their culinary influences. One of these influences? Rose. The delicate, sweet aromatics of rose have long been use in perfumery, cosmetics and medicines around the world but the Middle East and West Asian countries are well-known for its culinary uses of rose water. One of its first uses in food was by the Persians who added rose water to mutton fat for seasoning but they also went on to invent the famous marzipan by combining ground almonds with sugar and rose water. So, have your rose water at the ready...
📺 Watch and Learn - Rassa Stories
Eyal shows you one of the biggest influences on grill foods in Israel - Turkish Mangal. This feast is best shared with others and in Israel it has taken on influences from the wider Jewish diaspora. Ben, who is an insider in the Tel Aviv food scene, shares the neighbourhood of Neve Sha'anan with you where new cultural influences are making their mark on the city.
Mangal Fire Cooking
A traditional mangal is a big affair which takes time and is the perfect excuse to gather friends and family together for a meat feast and an elaborate mezze spread of salads, dips, relishes and warm, fluffy bread.
The Neve Sha’anan Neighbourhood
Food tour guide and Tel Avivian, Ben takes you around the neighbourhood of Neve Sha’anan in Tel Aviv to give you a glimpse into where Israel’s food scene could head towards in the future.
📘 Lessons For The Week
Recipe Development - Rose Malabi
Watch as Eyal guides you through the three layers of this fresh dessert and how you can make it your own playing around with different textures and flavours for the toppings or experimenting with different fruits and spices for the syrup, guided by the seasons. You can also get creative with the serving dish, setting the malabi in a mould of your choice.
Ingredients Introduction - Rose Malabi
Discover the ingredients that go into this plant-based malabi which uses coconut cream as a lighter alternative to dairy cream. Rather than the bright red, more artificial syrups you might find traditionally on malabis, this version uses strawberries cooked down with sugar for a fresher syrup. Eyal also talks through the spices he uses to flavour the malabi and how the special ingredient, rose water, is made.
Get Cooking - Rose Malabi
Get ready to make your own vegan custard bases, using different spices and aromatics to flavour and try your hand at candying by creating a sweet, sticky nut crumb to add texture to your dish. This is a recipe heavily based on the seasons so feel free to match your creation to the month you're cooking in thinking about the aromatic florals, spices and fruits you use.
Share with the community
Chef Eyal is happy to answer any questions around adapting this recipe taking inspiration from the seasons for your fruit syrup or different botanicals for perfuming your custard. We love to see your creations, so do share your own take on this malabi dish and your recipe development sketches. Click to access the community forum below.
💭 Creative Inspiration
Origins: Iran & Middle East
Eyal gives you some inspiration for how you can get creative with different fruit syrups and garnishes. He encourages you to experiment with the seasons when it comes to picking your fruits and to introduce different textures to your sweet malabi dessert.
📖 Further Reading
Learn more about the markets of Israel and the different dishes and flavour combinations you can discover - click below to access the blog and find out more.