🍵 WEEK 6: food from the vendors
This week you'll be exploring a variety of influences to create a mezze of dishes. The warming kubbeh hamusta soup is an Iraqi influence that can be found in the markets of Jerusalem and is often enjoyed in the winter months with some arak (an anise spirit), the falafel however, is a North African influence that has made its way across the Middle East which you haven't really tried until you've enjoyed it fresh whilst it's still warm. Cauliflower is often a staple of the falafel-shop salad bar but this blistered version was popularised by American-Israeli chef Eyal Shani who is working to define modern Israeli food.
📺 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 - Hamusta with Falafel Mezze
Learn how Tomer combines different techniques, textures and flavours. The falafel brings herby fried richness, while the Kubbeh in Hamusta soup is flavourful and savoury. Rounding out the spread is one of the most famous street foods of Jaffa - roasted cauliflower on a bed of opened tahini sauce.
Ingredients Introduction - Hamusta with Falafel Mezze
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.
Get Frying - Hamusta with Falafel Mezze
Time to jump into the food of the markets hopping from vendor to vendor. The falafel, a classic deep fried snack which Tomer makes with a mix of high quality chickpeas, fresh herbs, spices and aromatics - the result is a satisfying deep brown crust, and a steaming flavourful interior. He makes it go along with some blistered cauliflower and a vibrant, sour Kubbeh Hamusta soup seasoned with plenty of lemon.
Share with the community
Tomer is on hand to help with any questions, whether you have any questions around deep frying with hot oil or how to perfect the falafel shape. 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
Sabich with Eyal Jagermann
Origins: Iraqi
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!
📖 Further Reading
Read more about the spice trade and its influence on the food you see today in modern-day Israel. Click below to read more on our blog.
Tales of the Ancient Spice Routes
Just like oil, coal or gas today - spices were once the commodities that kept the world moving.