It's always been known as an affordable dish using just eggs, poached in a delicious stew of vegetables and bread for dipping in the tomato sauce and soft, runny egg. Zoe serves this brunch dish with a fresh fennel salad which cuts balances the fat in the dish with a sharp acidity.
This dish, just like Israeli cuisine, is a composite of different cultural influences. Fattoush is a bread salad from Northern Lebanon and was a way for farmers to use whatever vegetables and herbs they had on hand which were in season as well as a way of using up leftover pita scraps. The base of the salad in this version uses labneh, an ancient soft cheese found across the Middle East and is topped off with an ancient Egyptian spice and nut mix called dukkah.
This week the brunch spread is exploring a variety of influences on Israeli cuisine with bourekitas pastries brought over by Turkish Jews and served with an array of fresh condiments from both Mediterranean and Middle Eastern regions. It's a real celebration of fresh, seasonal produce, extracting the most flavour from quality ingredients. You'll be taking on pastry making, experimenting with different fillings and learning how to think about rounding out your meal with a balance of condiments.
Taking all that you have learnt in the first month about putting together the perfect brunch spread, your challenge is to make your own Tel Avivian brunch creating either a Shakshuka or Bourekitas dish with an accompaniment of your choosing (condiments, salads etc.). You can take inspiration from Eyal's dishes to help inspire you to make the most of the dish that you create. And don't forget to share your recipe development with the community for feedback!
Inspired by memories of freshly baked flatbreads made every day in the food markets, Tomer shows you how to make a delicious lunch spread of fresh tabbouleh salad, masabacha chickpea spread, a spicy schug sauce and a handmade flatbread using time-tested techniques.
This week is a real celebration of Israeli street food culture from warming kubbeh hamusta soup, to the famous falafel where he shows you the technique of how to make them fresh at home and he rounds off this delicious lunch spread with one of the most famous street foods of Jaffa - roasted cauliflower on a bed of opened tahini sauce.
This beautiful dish sits somewhere between cake and dessert, and draws together a host of Israeli ingredients and flavours. Taking inspiration from the orange tree lined streets of Tel Aviv which burst into bloom in Spring, he flavours this moreish semolina cake with orange blossom water and goes on to serve it alongside a rhubarb compote and pistachio ice cream.
Depending on whether you're more into your sweet or your savoury you can pick the challenge that suits your tastebuds. For savoury, you're tasked with creating your own Jaffa lunch spread by taking a cauliflower and getting the most flavour out of it as you possibly can and serving it alongside a flavoured Masabacha and either Falafel or kubbeh. Or you can go down the sweet route creating your own Zohar cake taking inspiration from the seasons and the floral/botanical ingredients of Israel.
Eyal introduces us to this celebratory meat pita found all across the Arab world, and explains the secret to achieving a perfect crispy exterior, and juicy rendered interior. Arayes are a true staple of Levantine fire cooking - absorbing the flavours of the flames. Served alongside a green tahini sauce packed full of herbs, this deceptively simple dish is rich, satisfying and really deserves the finest quality ingredients.
A reinvented middle eastern staple, swapping out meat for a beautiful flaky fish to create a delicious grilled meatball of sorts. The delicate flavours of the Seabass (or Lavrak as its known in Israel) are amplified through the process of grilling over an open flame - this is a dish that uses the smoky aromas that come from fire cooking, and contrasts them against the fresh burst of herbs and citrus. He serves this alongside the homemade aubergine spread baba ghanouj.
This beautiful set custard is a Middle Eastern classic - simple, refined and (in this recipe) vegan! Eyal uses a mixture of coconut cream, sugar and cornstarch to create this sweet commonly found in eateries and restaurants across the region. Often topped with a luminous red sauce, Eyal’s recipe instead calls for an easy strawberry compote, elevated with rose water. The dessert is then topped with candied pistachios, encapsulating the flavours and aromas of the Middle East.
For your final live class of the course, you have the perfect opportunity to take all that you have learned to create a stuffed Arayes of your choice thinking about the different condiments you can serve alongside your dish.