Daniel Goldwater
Chef CMRJ
Jerusalem, Israel
Food in its essence is just a simple combination of flavour, aesthetics and aromas, a desire to titillate, gratify and at the same time sustain ones nutritional needs. Enough! One would think. No, not nearly enough! Food like all things near and dear has become a political and nationalistic football.
Parmigiana Reggiano can now only be marketed as such if it hails from the region of Parma, Chianti from Chianti in Tuscany and Retsina from Greece not that anyone has a clue why someone would want to steal the trade secrets to Retsina.
Here in Jerusalem. Well, everything is political. Not only have those pesky Jews stolen the land from the Palestinians, now they are successfully marketing local and Mediterranean cuisine as Israeli fare all over the world. Israel’s detractors hysterically claim a ‘foul’, touting that bizarre intersectional construct, “cultural appropriation”.
Today it is common knowledge in culinary circles that Israel has some of the best new age cuisine out there. With young and talented Israeli Chefs opening successful eateries throughout Europe and the America’s. Even within the “Cloud” of distant Auckland New Zealand, Carmel Davidovich an Israeli/Kiwi with Maori ancestry successfully opened a popular eatery named ‘Carmel – Israeli Street Food’.
Back to the real reason for this post, to share with you tasty recipes and foods from up here and beyond there. The inaugural recipes I will share are two of my favourite Middle Eastern Condiments/Dips.
Healthy and tasty Tehina dip is made from Raw ground sesame seeds with a squeeze of Lemon, crushed cloves of garlic, salt, fresh parsley(if desired) and cold water. This quantity will be enough for several sittings
Green Tehina
Ingredients:
- Raw ground Tehina Paste 200 grams.
- Crushed garlic Cloves x 2
- A large fistful of Fresh finely chopped flat parsley
- Cold water 180 grams
- Fresh Lemon Juice 20 grams
- 1/2 teaspoon salt.
Method:
Either using a food processor or a bowl with a large mixing spoon. Add Tehina paste, salt, crushed garlic to a bowl, gradually add the water/ lemon juice continuously mixing the ingredients until it thickens and gains a bit of body with a smooth consistency, then add the parsley and continue mixing for several more seconds ensuring the parsley is well mixed in
Place in serving bowl cover and refrigerate until needed.
“King” Hummus
Hummus undoubtedly reigns king (sexist I know) but you can’t find a hummus eatery called Queen Hummus even in Rainbow flagged Tel Aviv. Hummus is protein plus and has kept Egyptians alive for over 5000 years in the absence of anything other than filth, “Full” beans and aged Camel to eat.
Ingredients:
- Dried good quality Humus x 500 grams.
- Freshly squeezed Juice of one lemon
- Garlic x three cloves crushed
- Raw Tehina x 150 grams.
- Salt
- Pepper
Use tap Water or water from cooked Hummus (For sustainability reasons its best to re use water from cooking) JOKE.
Method:
Soak Hummus in cold water for 8 hours, changing the water several times. This removes the potential for farts later on down the line.
Cook hummus in boiling water until soft. Drain and save the water for adding when grinding the hummus.
First set aside a small handful of Hummus for decoration then…
Using a Food processor(smoother finish) or mortar and pestle(rustic finish)add the Hummus, Tehina, garlic, lemon Juice and salt and pepper, grind or switch on and slowly add water until desired consistency/thickness is achieved.
For serving sprinkle some of the whole Hummus onto of the Hummus paste and drizzle some good old olive oil.
B ‘ Teavon (Hebrew for Bon Appetit)
Sachten (Arabic for good one mate)
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