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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 Sauces

Lemon Hummus [Video]

lemon hummus, israeli foods, jewish food project, federation cja

lemon hummus, israeli foods, jewish food project, federation cja
Lemon Hummus
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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.
lemon hummus, israeli foods, jewish food project, federation cja
Lemon Hummus
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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. Combine chickpeas and onion in a large pot, and then add enough water to cover them, plus an additional 2 inches.
  2. Bring to a boil, cover and cook chickpeas on low heat until most of the water has evaporated and the chickpeas are soft enough to fall apart at the slightest touch, about 2 – ¬2.5 hours
  3. Remove chickpeas using a slotted spoon, reserving about 1/2 cup for later. Reserve all liquid
  4. In a food processor, combine chickpeas, tahini, lemon juice, garlic cloves, parsley, cumin, salt and pepper. Taste and correct seasonings as needed. Hummus should be as smooth as possible – if consistency is too thick for you, thin out with the reserved chickpea liquid.
  5. Serve hummus warm, drizzled with olive oil and topped with whole reserved chickpeas, za’atar and sumac. Hummus can be eaten with pita, crudités, or pieces of raw onion.
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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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