Shakshuka


You must try this traditional Israeli dish. It’s easy to make and the results are spectacular (made this dish twice in one week).

Ingredients:

  • 2 tablespoons olive oil
  • 1 big onion cut into small pieces
  • 2-3 assorted peppers (red, green, yellow and orange), cut into small cubes
  • 8 cloves garlic, crushed
  • 6 tomatoes, cut into small cubes
  • 3 tablespoons tomato paste
  • 2-4 tablespoon chicken stock
  • 1/2-1 teaspoon cumin
  • Salt and pepper, to taste
  • 1-2 hot peppers (optional)
  • 6-8 eggs
  • 1/2 cup chopped parsley, for garnish

Directions:

  1. Heat the oil in a wide pan and stir-fry the onion and the peppers; add the garlic and continue stir-frying for 2 minutes.
  2. Add the tomatoes and cook, continuing to stir, for approx. 5 minutes.
  3. Add the tomato paste and cook, continuing to stir, for another 2 minutes.
  4. Add water, cumin, salt, pepper, and hot pepper, if using.
  5. One at a time, break the eggs into the simmering tomato sauce, spacing them evenly in the pan.
  6. Cover and cook for 10 minutes or less, until the eggs are cooked through to your liking.
  7. Sprinkle with parsley and serve.

Cabbage rolls “romanian style”


Let me tell you something: this is my #1 preferred recipe by far!! As a note, this is an original recipe from many generations of my wife’s family and this is “THE” cabbage rolls recipe.

  • 2 pounds ground beef
  • 3 medium onions and 5 green onions finally chopped
  • 2 cans tomato paste 70 g each
  • 1 cup of rice simmered beforehand
  • 1 green zucchini grated
  • 1 bunch fresh parsley
  • 1 bunch fresh dill
  • salt, pepper
  • 300 ml water or stock if preferred
  • 1 medium Pickled cabbage
  • ½ rack smoked ribs
  • 2 pounds fresh plum tomato

In a large mixing bowl combine onion, tomato paste, rice , zucchini, parsley and dill (finely chopped) and pepper. Add the meat to the mixture blending thoroughly until well incorporated by adding the water to the combination gradually. If you prefer the rolls not so sour, then leave the leafs in cold water for few hours. To roll the cabbage: place a cabbage leaf in front of you, rib face to you. Place a tablespoon of filling in the centre of the leaf. Roll up the cabbage leaf, tucking both ends. Using a Dutch oven, preheat oven to 350 degrees F, layer the remaining cabbage leafs at the bottom of the dish and organize the rolls tightly in top of each other. Top with the smoked ribs. Add tomato sauce made from fresh plum tomato. Cover and bake for 3-4 hours or until rice is cooked through and the cabbage is tender.

Some people might have problems rolling the cabbage leafs, but hey, try it first and then will talk.