A Recipe Inspired by Jerusalem
~ serves 2-4 people ~
Ingredients:
Lintels:
half of an Onion
4-6 Garlic cloves
1 cup Lentils
2+ cups Vegetable Broth
Cauliflower:
1 Cauliflower
Za'atar spice mix
Chili Powder
Paprika
Chicken (optional):
2-4 pieces of Chicken
1 cup greek yogurt
additional spices
Sauce:
2-3 tablespoons EVO
Salt
2 tablespoons Tahini
1-2 Lemons
Toppings:
a handful of Rasins
Sunflower seeds
Lemon Zest (optional)
Feta (optional)
Serve with: Roasted Beets
I had the pleasure of spending two weeks in Jerusalem in 2017. This absolutely does not make me an expert on the cuisine but it definitely inspired a completely different style of cooking.
Almost every lunch started with an impressive spread of fresh dips made from fresh vegetables, yogurt and citrus.
Many lunches ended with a little Hookah for the table. It was delightful.
I would jump at the chance to return just for the food!
X
Molly
Instructions:
Preheat the oven to 420.
Chicken (optional):
Marinate your chicken in Greek Yogurt and generously season chicken with Za'atar spice mix, chili powder, smoked paprika, salt & garlic powder. Let sit for about 20 minutes while you prepare vegetables.
Lentil Base:
Sauté onions and garlic with olive oil. Then add lintels and let cook for 1-2 minutes. Add vegetable broth and let simmer for about 20-30 minutes.
Start with 2 cups and add more as needed.
Roasted Cauliflower:
Chop cauliflower in bite size chunks. Drizzle with olive oil and season with Za'atar spice mix (I get mine at an international grocery store but it can also be found in the international section of many grocery stores).
Roast at 420 for 30-40 minutes. Check and rotate every 15 minutes or so. They should be soft and a tad crispy when done.
Chicken Step 2:
Heat some vegetable or olive oil on a pan and sear chicken for 3-5 minutes each side— should be mostly cooked and slightly crispy on the outside. Add chicken to the coven to cook through (7-10 more minutes).
Tahini Dressing:
Mix tahini and juice from half a lemon. Should be thin enough to drizzle— it gets super thick just add a bit more lemon juice and or olive oil.
To Serve:
Mix Cauliflower and Lintels together. Top with Chopped Raisins, Sunflower seeds, Feta (optional) and Tahini Dressing. Serve with Chicken on the side.