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    07 May SPECIAL YOM HA’ATZMAUT RECIPES:

    Posted at 16:22h in by
    0 Likes

    ARAYES

    INGREDIENTS:

    1.5 – 2lbs ground beef/lamb (you
    can mix or do either or)
    1 cup parsley finely chopped
    1 medium onion – finely chopped
    1 tsp Baharat (Pereg and Lior
    brands make one available at most
    kosher groceries)
    1/2 tsp cumin
    1 tsp salt
    1 tsp black pepper
    2+5 tbsp olive oil
    12 pitas

    DIRECTIONS:

    If you haven’t had Arayes this is definitely a recipe you should try. The

    aroma and flavors will take you back to
    the streets of Israel. It’s a traditional
    Lebanese meat stuffed pita.
    1. In a large bowl place beef, chopped
    onion, chopped parsley, salt, pepper,
    Baharat, cumin, 2 tbsp olive oil, and
    Mix well.
    2. Cut each pita in half and fill with
    meat mixture.
    3. Brush with olive oil on both sides of the pita
    4. Fry the pitas in grill pan or on the BBQ over high heat, 3-4 minutes each side,
    first on open side.

    MATBUCHA

    INGREDIENTS:

    6 medium ripe tomatoes, cored and
    chopped into 1-inch pieces
    4-6 cloves garlic, peeled and finely
    chopped
    1 small green jalapeño pepper, seeded
    and diced
    OR 2 medium green bell peppers, chopped
    1/3 cup oil (canola or olive)
    2 tablespoons paprika
    1 1/2 teaspoons kosher or sea salt
    1/2 to 1 teaspoon freshly ground black
    pepper

    DIRECTIONS:

    Place the tomatoes, garlic, and peppers in a pan. Cook
    uncovered for 20 minutes at medium heat stirring
    frequently with a spoon. When the vegetables are nice and
    soft, add the oil, paprika, salt, and pepper.Cook, stirring
    frequently, for another 10 minutes. When the mixture is
    well blended and most of the liquid has evaporated, the
    matbucha is ready. Cool and store in a covered container
    in the refrigerator.

    CLASSIC HUMMUS

    INGREDIENTS:

    • 30 oz canned chickpeas (garbanzo
    beans) drained with liquid
    reserved (I use two 15oz cans)
    • 1/3 cup chickpea liquid or more,
    as needed
    • 1/2 cup tahini • 1/4 cup olive oil
    • 2 lemons juiced
    • 2 garlic cloves
    • 1 tsp cumin
    • 1/2 tsp salt

    DIRECTIONS:

    Add all the ingredients to your high-powered
    blender and secure the lid.
    • Turn the blender on high for 30 seconds (or

    more for a creamier texture) Add more chick-
    pea liquid, if desired, for a softer hummus.

    • Add the hummus to a serving plate and
    garnish with olive oil, paprika and fresh
    parsley.