Recipe Edition!

It’s hard to believe that just last week we were running to find safe spots to get out of the range of falling missiles and shrapnel several times a day/night. Last night I slept for 9 hours straight, a record for the past year. Not complaining, but the traffic here is absolutely unbelievable Who’da thought our small highways would ever resemble Southern California’s gridlocked freeways?

It seems that everyone, absolutely everyone, is out and about. I had not realized how much this war has affected people. It reminds me of the days immediately following the lockdowns of 2020/2021. Schools are fully in session in person for the first time this school year. The stores are packed. The movie theatres, restaurants and cafes are full. Hiking trails? Oh my goodness, don’t even think about being alone in nature at this time!

Our friend Romi, an engineer in the northern border town of Shlomi, last week went to work in his office for the first time in almost one year. It had suffered from indirect hits and shrapnel. Windows were shattered, walls spattered with holes. His 3D printer was majorly damaged…. Many people are going to the little towns and villages just to see the damage incurred. Some are viewing homes and communities for the first time, and from what my neighbor told us, security guards must let you through (proof of living/working there required). A few communities right up against the border are still occupied and guarded by the IDF because it’s still technically a dangerous war zone.

In the first four days of the ceasefire, there have been mortars and grenades hurled at Israeli soldiers from Har Dov on the Lebanese side. Hizbulla operatives were seen in a no-go zone on the first day. They had returned to regroup, but were immediately arrested. A drone from Lebanon that entered Israeli territory was shot down by Iron Dome. There have been other major infractions, but the IDF has immediately responded by firing on the perpetrators from the air. And so it goes. Obladee obladah.

Now that things are a little more quiet, I can share with you the recipes so many of you have said you missed. For starters, it has become a tradition that every year when the Jewish people read the part in the Bible where the story of Esau selling his birthright for a bowl of lentil soup/stews, I share a new lentil recipe. This year, it’s amazing!!

I was first introduced to this bowl of deliciousness by our friend, Marc. It’s called SHALVATO (shall VAH’ toe). It is a staple and comfort food throughout the Middle East. Every culture and person seems to have their own version of this dish. It’s basically a grain and tomato recipe, very simple. The Druze add zucchini. The Lebanese use barley. Some Jewish people from Syria and Yemen now add chunks of fatty meat. It’s similar to the Sephardic/Mizrachi Shabbat Hamim, or the Ashkenaz Cholent, but way better, and vegan. Shalvato can be eaten as a side dish or just enjoyed by the bowlful. It’s so easy to make, and is becoming a favorite in this house. This recipe is from Rami Kahan, but I’ve made a few changes…. Try it this winter. Get ready to fall in love-

SHALVATO

serves 6. Vegan

Ingredients:

• 1/2 cup barley
• 1 can small red lentils (or 3/4 cup dried red lentils)
• 2 cups boiling water (more if using dried lentils)
• 2 large meaty tomatoes chopped (Roma are good)
• 1 large onion, chopped
• 4 garlic cloves, chopped
• 1/2 cup mushrooms, chopped
• 2 large TBSP (22BX) tomato paste
• 1 15 oz. can (I use a small bottle of Muti polpa) tomatoes, chunks
• Olive oil
• 1/2 tsp cumin
• 2 tsp baharat/Rambam spice (see recipe below)
• Salt, pepper

Baharat recipe: (makes about 1/4 cup) This is a highly aromatic, warm spice blend popular throughout the MidEast. Great addition to meats, soups and stews as well as veggies…. Mix it all well and store in an airtight jar.

• 2 TBSP cumin
• 1 TBSP coriander
• 1 tsp cardamom
• 1 1/2 tsp sweet paprika
• 1/2 tsp black pepper
• 1/2 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/4+ tsp ground nutmeg (I always put a bit more)

In a large bowl pour boiling water over barley and let sit for an hour or more until til all liquid is absorbed. In the meantime, in a large skillet, heat oil until shimmery. Add in onions, garlic and mushrooms. Sauté over medium- high heat until transparent. Stir in the Baharat spice blend and stir about 1 minute until fragrance is released. Pour in the tomato chunks with liquid as well as your chopped fresh tomato. Mix together over medium-high heat about 2-3 minutes. Add in the canned lentils (if using dried lentils, they must be rehydrated and softened in boiling water like the barley). Mix well. Add in the barley. Mix well. Stir in salt and pepper and additional cumin to taste. Lower heat to simmer, and cover. Let flavors blend, stirring occasionally, about 1 hour. Serve hot. This can also be made in a crockpot on low for Shabbat. Seriously good enough to trade your birthright for….almost.

CHOPPED AUTUMN SALAD

Serves 4. Vegetarian (dairy or meat, if desired)

With all the heavy winter meals and for some of us who just finished Thanksgiving and are looking to lighten up before the next round of holidays, this is a great meal. Nutritious, filling, easy, versatile and seasonal. You can add the cheese (or not), or add in grilled chicken of steak slices (or not). Adjust to suit your palate and pantry. Another staple in our house-

Ingredients:

• Choice of lettuces (try some arugula and leafy reds and dark greens)
• 2-3 beets, roasted, peeled, cubed
• 1 sweet potato or pumpkin, peeled, cut into cubes, roasted until tender
• 1/2 cup cooked, cooled quinoa or bulgur
• 1 red apple
• 1 green apple
• 1 small red onion, sliced
• 1 large stalk celery, cut up
• 1/3 cup nuts (walnuts, pecans, pumpkin seeds, toasted)
• 1/3 cup dried cranberries
• 1/4 cup blue cheese (optional)
• 1-2 roasted chicken breasts, sliced (optional)
• Leftover steak, sliced (optional)

Vinaigrette:

• 1 TBSP sherry vinegar
• 1/4 cup good extra virgin olive oil (EVOO)
• 1 1/2 tsp Dijon mustard
• 1 TBSP lemon juice
• 1/4 tsp salt
• 1/4 tsp pepper

So, when we were in Venice for 2 1/2 days, we were smart and economical. Instead of spending a couple hours at an expensive sit-down restaurant, we ate like the locals. I’d heard about this, and the experience was so amazing and so absolutely delicious, we ate at cichetti bars (chick EH tee) lunch, afternoon snack, dinner, late night snack and second breakfast. All were incredibly out-of this world gourmet fantabulous…..and incredibly cheap. They are eaten to go. Pick your plate and take out your food to eat at an outdoor table Each cichetto ran 1-2€ a piece, so the whole meal would be about €15 for the two of us.

I had a list of several places I’d wanted to try, so after a museum, we’d find a cichetti bar. They are literally little bars the locals frequent. You can get a glass of very good red or white wine for 2-3€. Go up to the glass vitrina or counter and pick out your cichetti, or little bites. Often open faced sandwiches (baccala/creamed cod, pumpkin and Gorgonzola, herbed creamed cheese with pickled radish, fired rice balls, savor/sardines in a flavorful onion, raisin, pine nut sauce, fried artichoke hearts, tapenades and sun dried tomato pastes and pestos with cheeses on baguettes) the combinations were endless! Some of my favorites were the fig and Gorgonzola on a thick toasted cracker; the roasted beet slice with a dollop of buratta/mozzarella ball and a splash of balsamic on baguette; the toast with a sautéed mushroom and onion reduction; the baccala (now I understand Rosemary Clooney’s “Hey Mambo!”); and give me ANYTHING pumpkin!!

We’ve been eating my own version of these tapas like bites since we came home. It’s a great way to be creative with the leftovers. One of my staples is the “pickled” shallots, which can be served as a base for chopped cucumber and tomato drizzled with olive oil, or a slice of cold cut, or a piece of hard cheese. Easy and delicious!

“PICKLED” ONIONS

I found out everyone in Venice used Cippolini onions. They are sweet and mild, but I can’t find them anywhere in Israel, so I use shallots. It works just as well.

Ingredients:

• 1 cup thinly sliced cippolini onions or shallots
• 2 TBSP sea salt or 1 1/2 tsp table salt
• 1/2 tsp oregano
• 3 TBSP extra virgin olive oil

Mix all together in a bowl. Refrigerate and use within 4-5 days. Serve on sandwiches or as a base for the little bites.

Enjoy!!!!!