✍ WEEK 8: your live class
You've completed a full lunchtime tour around the street food of Israel and now it's in your hands. This week you're taking all you've learnt around the flavours and influences on different lunch spreads and street food fare to create your very own dish.
Share with the community
If you have any questions around ingredients or are in need of a little inspiration for your creations, the community is on hand to help - post away in the #LiveClass channel. It's also a great space for learning from each other's thinking processes around recipe development and for swapping sketches.
📺 If You Haven't Already - Watch and Learn
How is tahini made?
Trace the journey from sesame seed to creamy tahini and find out more about the family business behind the tahini in your ingredient box.
Lunch at Levinsky Market
Tel Aviv is a city that has seen many waves of immigration bringing different cultures and cuisines to the proverbial table. Nowhere can these different cultures be seen intermingling more than in the markets of Tel Aviv-Yafo.
📙 Get Ready To Go Live
Your Brief For The Live Class
Tomer introduces your challenge for this month. You can take your pick if you want to go down the sweet or savoury route and take inspiration from the flavours and cultural influences explored this month.
💭 Get Inspired
Eyal shows you some lunchtime recipes which you can make your own from the traditional challah bread which chefs have brought a fresh perspective to in recent years introducing new flavours, as well as a street vendor classic - the sabich. If you're going down the sweet route this week you can have a play around with different fruit compotes for your zohar cake.
Challah with Eyal Jagermann
Origins: Ukrainian, Polish & Russian
Traditionally challah is any bread that is used in Jewish rituals and has taken on many forms over the years from rich Yemeni breads to Syrian pitas. It then evolved into this well-known fluffy, egg-rich bread from the Ashkenazi Jews of Central and Eastern Europe. It has taken on many flavours from its travels throughout history and continues see new and exciting flavour combinations from chefs around the world and across the Jewish diaspora.
Sabich with Eyal Jagermann
Eyal takes you through the fillings to make a classic Sabich. It's a great way of using up any leftover, pitta, laffa or even challah for anytime of the day when you're feeling a little peckish. This dish is recognisable for it's use of aubergine (eggplant) and eggs but over the years chefs have played around with adding falafel or even schnitzel for a more Ashkenazi influence but the possibilities are endless!
Compotes are a great way to give a second life to fruit which is looking a little bruised or worse for wear, they also give a chance to show off the fresh fruits of the season. Eyal gives you some inspiration of a version to use for your Zohar cake but have a look at what is local to your area and selling in the markets.
📖 Further Reading
Grab a cup of coffee and have a read of the ancient spice routes, the different regional variations of hummus you find across the Middle East and the famous Jaffa orange and its cross-over in Jewish and Arab culture.