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Flatbread with ricotta, sumac, lemon zest and Israeli herbs

Flatbread with ricotta, sumac, lemon zest and Israeli herbs
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Servings Prep Time
6-12 15
Cook Time
30
Servings Prep Time
6-12 15
Cook Time
30
Flatbread with ricotta, sumac, lemon zest and Israeli herbs
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Servings Prep Time
6-12 15
Cook Time
30
Servings Prep Time
6-12 15
Cook Time
30
Ingredients
Flatbread
Flatbread topping
Servings:
Units:
Instructions
  1. In a large mixing bowl, combine yeast, sea salt, organic cane sugar and flours. Whisk to combine.
  2. Make a well in the dry ingredients and add olive oil and 1/2 cup (120 ml) of warm water to start. Stir with a wooden spoon to mix. Add more water as needed until a dough comes together.
  3. Transfer to a clean, well-floured surface and knead until smooth and elastic - about 2 minutes - adding more flour as needed to prevent sticking.
  4. Wipe out mixing bowl and add 1 tsp of olive oil. Roll dough around to coat and position seam-side down in the bowl. Cover with a damp towel or plastic wrap. Set in a warm place to rise for 1 hour.
  5. While dough is resting, in a medium-sized bowl mix ricotta with ¾ cup herbs, sumac, salt and pepper. Set aside.
  6. Once doubled in size, cut dough into 6 even pieces, arrange on a clean surface, and lay a damp warm towel on top. Let rest for a few minutes.
  7. In the meantime, heat a large skillet (electric or cast iron) to medium-high heat (~ 375 degrees F).
  8. One at a time on a lightly floured surface, roll each piece of dough into a large circle that's fairly thin (about ⅛ inch).
  9. Lightly grease preheated skillet and lay down flatbread. Cook, without touching, for 2 1/2 minutes. Flip and cook for 2 1/2 minutes on the other side. Repeat, adding more oil to coat surface, until all flatbread is cooked.
  10. Top each flatbread with ⅓ cup of ricotta mixture. Sprinkle lemon zest and a pinch of sumac for colour. Top with remaining ¼ cup mixed herbs. Drizzle with honey and olive oil. Serve immediately.
Recipe Notes

NOTE: Flatbread with ricotta, sumac, lemon zest and Israeli herbs pair well with a Clover Club cocktail.

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Appetizers Salad

Israeli Salad

Israeli Salad
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Servings
4
Servings
4
Israeli Salad
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Servings
4
Servings
4
Ingredients
Servings:
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Instructions
  1. Combine cucumbers, tomatoes and red onion in a large bowl, and mix well.
  2. Season the vegetables with lemon juice, olive oil, parsley and salt and pepper to taste. Serve and enjoy.
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General

No-Fry Falafel

Baked Falafel, Israelie cooking, Jewish Food Project, Federation CJA
Baked Falafel, Israelie cooking, Jewish Food Project, Federation CJA
No-Fry Falafel
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Trying this recipe at home? Share your pics with us! Facebook, Twitter, and Instagram @Federation CJA #jewishfoodproject
Servings
4
Servings
4
Baked Falafel, Israelie cooking, Jewish Food Project, Federation CJA
No-Fry Falafel
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Votes: 0
Rating: 0
You:
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Servings
4
Servings
4
Ingredients
Servings:
Units:
Instructions
  1. Preheat the oven to 375 degrees.
  2. In a food processor blend together the chickpeas, garlic, onion, cumin, cayenne, herbs, a teaspoon of salt, pepper, baking soda, and lemon juice. Add water by the teaspoon if the machine is not blending easily.
  3. On a lined baking sheet, spoon out the chick pea mixture into about 1.5 inch scoops. Flatten out the scoops to form patties and then brush the olive oil on top.
  4. Bake until the patties are golden brown, about 10-15 minutes per side.
  5. In a small bowl whisk the tahini with ½ cup water and the remaining salt. Drizzle the tahini sauce over the falafel before serving.
  6. Serve the falafel by itself or in a pita as a sandwich with Israeli salad, cabbage slaw and hummus.
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