25 Apr SPECIAL YOM HA’ATZMAUT RECIPES:
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 chickpea liquid, if desired, for a
softer hummus.
• Add the hummus to a serving plate and garnish with olive
oil, paprika and fresh parsley.
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 defi-
nitely 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.