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Breakfast General

Eggplant Shakshuka [Video]

eggplant shakshouka, israeli foods, breakfast, jewish food project, federation cja

eggplant shakshouka, israeli foods, breakfast, jewish food project, federation cja
Eggplant Shakshuka
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The Montreal Mega Mission 2017 is the centerpiece of Federation CJA’s centennial year. And this kind of opportunity is a once in a lifetime experience. If you went on the last Mega Mission and think you know what to expect, think again. If you didn’t, now is your time. Join us. We promise you a mission beyond expectation.
eggplant shakshouka, israeli foods, breakfast, jewish food project, federation cja
Eggplant Shakshuka
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The Montreal Mega Mission 2017 is the centerpiece of Federation CJA’s centennial year. And this kind of opportunity is a once in a lifetime experience. If you went on the last Mega Mission and think you know what to expect, think again. If you didn’t, now is your time. Join us. We promise you a mission beyond expectation.
Ingredients
Servings:
Units:
Instructions
  1. Finely chop 1 large onion
  2. Dice eggplant and tomatoes into ½-inch cubes.
  3. Place eggplant in a colander, and salt it to draw liquids out.
  4. Mince garlic, and finely chop ½ of a fresh jalapeno, if using.
  5. Add 1 tablespoon of vegetable oil, and onion, to a large pan on medium heat
  6. Sauté onion for 5 minutes, then lower heat to medium-low and cook for another 5
  7. When onions have turned golden, add 2 tablespoons of oil and the eggplant cubes – but be careful not to crowd them! Let eggplant brown for a few minutes. When all the oil has been absorbed, add another tablespoon and toss the eggplant to coat.
  8. Continue browning eggplant for 10 minutes, turning pieces occasionally to ensure even cooking.
  9. Add tomatoes to pan on medium heat. Stirring occasionally, until the tomatoes break down into a chunky sauce (15- 25 minutes).
  10. Add chopped garlic cloves and spices.
  11. Crack eggs into a bowl.
  12. With a wooden spoon, create holes in the sauce for the eggs. Pour eggs into holes, one egg per nest.
  13. On medium heat, cover pan and let eggs cook 8-10 minutes, testing their consistency after 8 (you want the egg whites to set, while the yolk should still be a little jiggly).
  14. Squeeze the juice of 1/2 a lemon over the shakshuka.
  15. Sprinkle with chopped parsley, and serve immediately with a little bit of yogurt and crusty bread. Don’t forget to sop up the sauce when you’re done.
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General

Baked Falafel Bowl

Falafel Bowl, Federation CJA, Jewish food project, Healthy eating, Israeli food
Falafel Bowl, Federation CJA, Jewish food project, Healthy eating, Israeli food
Baked Falafel Bowl
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Falafel Bowl, Federation CJA, Jewish food project, Healthy eating, Israeli food
Baked Falafel Bowl
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Ingredients
Falafel
Bowl
Servings:
Units:
Instructions
  1. Preheat oven to 450 F.
  2. Combine all falafel ingredients except 1 TBSP of olive oil in the bowl of a food processor. Process for 10 seconds. Stop motor and scrape down sides of the bowl, then pulse for another 10 seconds, until all ingredients are well incorporated but mixture is still slightly coarse and grainy.
  3. Using a tbsp, scoop mixture out and form into balls. Brush with remaining tbsp olive oil.
  4. Bake on a cookie sheet for about 40 - 45 minutes, making sure to flip half way through until brown and crisp.
  5. While the falafel is cooking, prepare the rice (follow direction on bag) and grate carrots.
  6. For the Israeli salad: Mix cucumber, tomatoes, parsley, red wine vinegar and lemon juice, and salt and pepper in a small bowl.
  7. Toast pumpkin seeds or sesame seeds in the oven at 350 F for 10 minutes or on medium heat in a dry pan until oil is released.
  8. Arrange falafel, rice, carrots, Israeli salad, hummus and seeds. Top with tahini or extra hot sauce! YUM!
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Breakfast General

Labaneh Balls

Labaneh Balls Jewish Food Project
Labaneh Balls Jewish Food Project
Labaneh Balls
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As befitting the land of milk and honey, no Israeli breakfast or party would be complete without cheese. And though you can go and buy a selection of briny feta and Bulgarian cheeses, or chop up a good block of Swiss Emmenthaler, to really stay authentic at an Israeli breakfast you need to remember only one recipe: labaneh balls. And when it’s as is as easy to make as this, who needs store-bought cheeses?!
Servings Prep Time
4 People 24 Hours
Servings Prep Time
4 People 24 Hours
Labaneh Balls Jewish Food Project
Labaneh Balls
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As befitting the land of milk and honey, no Israeli breakfast or party would be complete without cheese. And though you can go and buy a selection of briny feta and Bulgarian cheeses, or chop up a good block of Swiss Emmenthaler, to really stay authentic at an Israeli breakfast you need to remember only one recipe: labaneh balls. And when it’s as is as easy to make as this, who needs store-bought cheeses?!
Servings Prep Time
4 People 24 Hours
Servings Prep Time
4 People 24 Hours
Ingredients
Servings: People
Units:
Instructions
  1. Lay out two layers of cheesecloth over a strainer, and pour the yogurt into it. Tie the yogurt in the cheesecloth, creating a little sack that can be hung up. Hang cheesecloth with yogurt to dry over a sink for at least eight hours, and up to 24 hours. On a hot summer's day, transfer draining yogurt to the fridge after the night, and hang it in there to continue draining.
  2. To prepare labaneh balls, lay out each spice or flavouring on a flat plate. With well-oiled hands, roll labaneh into small balls, and then roll each ball in a different spice mixture.
  3. Drizzle olive oil onto a serving platter, and sprinkle with chilli flakes. Serve labaneh balls in the oil, and drizzle with a bit more oil.
  4. If you're short on time, avoid balling the labaneh and just serve it spread out on a plate, drizzled with olive oil, za'atar and sesame and/or sumac.
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