🥗 WEEK 5: the humble chickpea
This month is a love letter to the food stalls of Israel from the hummusiyas with their cult following to the street food stands selling fresh falafel and warming kubbeh hamusta soup in the winter. Get ready to learn about the flavours of the market stalls and bring a taste of the bustle to your kitchen. You'll be starting off making by hand, warm laffa bread and serving it with a fresh fattoush salad and a variety of dips. Keep in mind the markets are a place where people come together from all walks of life to chat over food, so if you want to keep it even more true to life, share your creations with others.
📺 Watch and Learn - Rassa Stories
There's no better way of seeing the mix of cultures that exist in Israel than via the food markets, stalls and street vendors. Chef Eyal and his good friend (and food tour guide) Ben will guide you around Levinsky Market exploring hummus, bourekitas, delis and plenty of grab-on-the-go treats the market has to offer. You'll also be taken around the Har Bracha Tahini factory to see the process of how the tahini in your box is made. This ingredient is a staple across the Middle East and is often served as a condiment in a full lunchtime spread.
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.
📕 Lessons For The Week
Recipe Development - Laffa bread, Masabacha & Schug
Tomer takes you through his thought process for his dish and how you can make it your own by playing around with different herbs that are seasonal and local to your area or swap in different fruits for a sweeter flavour and added texture.
Ingredients Introduction - Laffa bread, Masabacha & Schug
Learn more about the ancient chickpea crop and its cultural significance across the Middle East as well as the process behind making tahini which has become a staple for many dishes in Israeli cooking. You also hear about fine semolina - a key ingredient used in many ancient flatbreads.
Get Cooking - Laffa bread, Masabacha & Schug
Take on the Jaffa lunch spread, inspired by memories of the freshly baked flatbreads made every day in the food markets. Tomer explains how different textures, flavours and colours are brought together on a piece of bread - making a well rounded meal out of something we often mistakenly view as a snack!
Share with the community
If you have any questions about your bread or want tips on working with fresh herbs, Chef Tomer and the rest of the Rassa community are on hand to help. You can access the community forum by clicking the button below where you can also share your ideas and photos of your creations with the rest of you group.
💭 Creative Inspiration
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.
📖 Further Reading
Learn all about hummus and the humble chickpea - a well-travelled legume, which throughout history has taken on local flavours from all around the world. Read more by clicking through to our blog below.