As we announced a couple of weeks ago, we’ve opened the doors to Delicious Israel’s new Neve Tzedek home for culinary workshop, Shuk & Cook, as well as Friday night Shabbat Dinner with Friends. Just before parting ways with chametz for Pesach, we had 9 guests join us for a walk through Shuk HaCarmel, followed by an all-hands-on-deck preparation of DELICIOUS authentic Israeli cuisine.
Flipping slices of eggplant in a pan of dancing oil, the captain of the kitchen, Delicious Israel’s fabulous friend and queen of Yemenite cuisine, Irit, welcomed the curious cooks-to-be into our Neve Tzedek atelier. Equipping everyone with a Delicious Israel apron, a knife, a cutting board, and a glass of wine, the workshop immediately shifted gears from formal teaching to a fun atmosphere of communal tomato-slicing, tahini-blending, and silly storytelling. Discussing and devouring each culinary concoction, inspired by recipes from Tunisia to Iraq, the final lunch menu du jour consisted of the flavorful following:
Tomato and Spice Shakshuka:
Eggs poached in a sauce of tomatoes, onions, garlic, hot pepper, and spices.
Ground sesame paste blended with garlic, lemon juice, and parsley.
A Yemenite spongy, pancake-esque bread perfect for wiping your shakshuka skillet clean.
Slices of hard boiled egg, fried eggplant, and tomato, cucumber, and onion salad stuffed in a mini pita (or pitot) and topped with tehina.
A large head of cauliflower roasted with olive oil, doah, and sumac and later drizzled with tehina.
Roasted Eggplant with Tehina:
Roasted eggplant sliced in the center to create a pocket for lemon juice, seasoning, and tehina.
Inbal’s Homemade Chocolate Ice Cream:
If you’d like to join us in our next Shuk & Cook, read more here and e-mail us at firstname.lastname@example.org.