🍳 WEEK 1: Shakshuka & Fennel Bishbash
This month we’re exploring the famous Tel Aviv brunch. This distinctive breakfast spread began as fare from the kibbutz (an Israeli collective farm) where the residents would come together mid-morning after having worked for several hours in the fields to feast in the communal dining hall. It has gone on to be influenced by the breakfast cultures of the local and neighbouring populations but has still kept its characteristic of family-style sharing plates. We’re starting off with a delicious Shakshuka with North African origins along with a fresh fennel salad and a classic tahini sauce.
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If you have any questions, Zoe and the other chefs are on hand to help. 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.
πŸ‘‹ Module Introduction
πŸ“• Lessons For The Week
Recipe Development - Shakshuka & Fennel Bishbash
Zoe takes you through how she went about coming up with her dish, inspired by her memories, the spice markets and the orchid scents of Tel Aviv. She explains how to introduce different spices, think about how to come up with your own feasting menu.
Ingredients Introduction - Shakshuka & Fennel Bishbash
Zoe takes you through how she went about coming up with her dish, inspired by her memories, the spice markets and the orchid scents of Tel Aviv. She explains how to introduce different spices, think about how to come up with your own feasting menu.
Time To Cook - Shakshuka & Fennel Bishbash
It's time to create your breakfast feast. A delicious and affordable dish using just eggs, poached in a delicious stew of vegetables and is delicious with some bread for dipping in the tomato sauce and soft, runny egg.
πŸ“– Further Reading
It's time to create your breakfast feast. A delicious and affordable dish using just eggs, poached in a delicious stew of vegetables and is delicious with some bread for dipping in the tomato sauce and soft, runny egg.
Open Sesame - The Importance of Tahini in Israeli Cooking
There are few ingredients that command as much respect in Levantine cuisine as Tahini. At one time reserved exclusively for the upper echelons of the medieval Middle East, Tahini is now a staple ingredient in almost every home in Israel