Carrot and Olive Salad
from "The land of figs & olives"
2 carrots, peeled and thinly sliced in rounds
1 chopped lettuce
1 tabs chopped parsley
1/2 C pitted black olives, halved
2 tabs lemon juice
2 tabs olive oil
salt and pepper to taste
Right before serving whisk olive oil, lemon, and salt and pepper to make an emulsion. Toss with salad ingredients.
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Hyssop was used to cleanse the temples of the Egyptians. It is mentioned numerous times in the Scriptures. In ancient painting Hyssop is used as a symbol of humility. Hyssop is known for its ability to purify the blood, as well as medicinal significance.
This decorative herb has been widely used since ancient times. The plant grows 2 feet tall and spreads about a foot. The purple-blue flowers are about an inch ΒΌ inch long and are carried in long, narrow spikes. All parts of the plant give off a strong aroma. A few leaves can be used in savory dishes such as rich stews and in marinades. Flowers can be used as an attractive garnish and in salads.
Hyssop, aka za'atar in Hebrew and Arabic has been used for thousands of years in Middle Eastern cookery. Even though hyssop continues to grow in the wild, it is a protected plant within Israel and picking it carries a justifiably large fine. Thus, in almost all cases the hyssop offered in Israel in small jars and in cardboard containers is not hyssop at all but a blend of six to nine different Mediterranean herbs including among others thyme, basil, salt & sumac.
Make your own za'atar blend at home. Grind together in a coffee/spice grinder 2 teasp oregano flakes, 2 teasp basil, 2 Tabs thyme, 1 2 teas savory, 2 teas marjoram, 1 Tabs. sumac, 1/2 cup sesame seeds, 1 1/2 teas salt and the zest of 2 lemons. The mixture can be stored in well sealed sterile jars for up to six months.
Spinach Puree with Feta Cheese
1 kg spinach
5 tabsp plain flour,
100 g butter
200 g feta cheese
2 eggs
salt
1-2 onions, finely chopped
Wash the spinach, cut into fine strips, cook for about 15 minutes in salty water, drain, leave to cool, then puree.
In a pan melt the butter, add the flour, then the onions and fry for about 5 minutes. Add 150 ml water (or milk) and the pureed spinach, bring to the boil, stirring frequently. Cook for about 5 minutes, then add the eggs (beaten) and the crumbled cheese. Cook for further 5 minutes and take off the hob.
Eggplant in tomato sauce
2 medium eggplants cut to slices
frying oil
50-80 gr. of plain white flour
1 can of chopped tomatoes
2 garlic cloves crushed
chopped parsley
After cutting the eggplants into slices, season with salt and leave aside for 10 minutes and drain any water. Dip each slice into the flour and fry in a pan. Leave to cool.
For the tomato sauce, heat oil in a pan, add half of the crushed garlic and stir, add the can of tomatoes and simmer until the sauce has thickened, add the rest of the garlic and season with salt and pepper. Add chopped parsley. Insert eggplants into the sauce, cool in refridgerator . Can be eaten cold and warm.
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