I recently came back from an incredible trip to Israel. I walked around the shuk, prayed in holy sites and of course ate some amazing food. When I came home it was only few days before Israel’s Independence Day (Yom Haatzmaut) so I had to whip up my own version of Israel traditional foods.
Matbucha or Shukshuka (you choose)...
Whenever I make Matbucha, I always take off some and turn it into shukshuka. I pour approximately one cup worth into a small frying pan and heat it gently. I then crack 3 raw eggs into it and let it sit and cook on a medium heat to cook the eggs through.(I like runny yellows).
I then serve it with Israeli salad and hummus with some fresh pita and it makes for a wonderful breakfast.
1 large onion cubed
4 garlic crushed
1 can 28 oz crushed tomato
1 can 14oz can diced tomato
1 bunch chopped cilantro finely diced
salt, pepper, cumin to taste
1/8 cup sugar
Sautee onion for 5 minutes until soft on medium heat.
Add in garlic and stir until it is soft for another 5 mintues.
Add in rest of ingredients and simmer and stir for 15 minutes until reduced down and flavors are concentrated.
Hummus
2 can chickpeas, drained & rinsed
Juice from 1/2 of a lemon
4 clove garlic, pressed
2 TBS good olive oil
¼ cup techina
water for thinning
Blend all ingredients in food processor; water as needed until smooth consistency.
Israeli Salad
4 tomatoes, diced small
3 kirbys, peeled and diced small
2 scallions, finely diced
1/4 cup fresh parsley, finely minced
splash olive oil
1 lemon, juiced, to taste (I like it lemony)
salt and pepper to taste
Mix in a bowl and serveI am attaching some amazing photos that I took at Machane Yehuda (the Shuk) after pesach.
The Spice shop at the shuk. The aroma was incredible
Glistening strawberries that exploded with flavor
The ultimate Chalva store called King Chalva. You can see why. Each Chalva cake was almost a foot high. Chalva is a favorite of my husband.
Nothing like freshly baked challah right after pesach
