Jerusalem Bagel

 These iconic, fluffy sesame bagels called Ka'ak Al Quds are found all over the streets of Jerusalem--traditionally made in wood-fire ovens and sold on street carts. Reem writes, "The men push their ka'ak-laden wooden carts through the streets shouting 'kaaaaa'aaaaak' and everyone from schoolchildren to workers to store owners--even tourists--gathers around for these delicious and filling breads."

These do not have much in common with New York-style bagels which are round, doughy, and dense. Jerusalem bagels are thinner oval-shaped bagels that are soft, airy, and less doughy with a slight sweetness, thanks to the honeyed sesame topping.

• 4 ½ cup all-purpose flour or white bread flour
• ▢2 tablespoon sugar
• ▢2 teaspoon salt
• ▢1 ½ cups whole milk (or unsweetened almond milk for vegan option) warm
• ▢1 tablespoon active dry yeast fast-action
• ▢1 teaspoon baking powder
• ▢Olive oil

For the sesame coating

• ▢1 cup sesame seeds I used raw white sesame seeds
• ▢1 to 2 tablespoons honey

INSTRUCTIONS

Mix and knead the dough. Put the flour, sugar, salt, milk, yeast, and baking powder in the bowl of a freestanding mixer fitted with the dough hook (do not add the olive oil yet). Mix on medium speed until the dough comes together forming a soft and pliable ball. If you do not have a mixer, mix the dough ingredients in a large bowl and knead by hand (you can knead on a clean surface if that is easier for you) until the dough is smooth and pliable (it will take a bit longer this way, but will work). You are looking for a soft, elastic but robust dough.



Allow the dough to rise. Rub the dough with a little bit olive oil and place it in a large bowl. Cove with plastic wrap or a damp kitchen towel. Set aside in a warm spot for 1 hour; the dough should rise and double in size.
Work on the sesame coating. In a large shallow baking dish, combine the sesame seeds and honey with 1 tablespoon of water. Mix, adding a bit more water as necessary, until you have a wet mixture that is neither too sticky and thick that it clumps up, nor too thin (you’ll need to be able to coat the dough in the sesame seeds and have them stick).
Divide the dough and make 6 equal pieces. 



Punch down the risen dough and divide it into 6 portions that are equal in size. Place them on a lightly floured work surface. Roll and stretch each piece into a log (about 8-12 inches long), then attach the ends together to form a ring (you should end up with 6 rings). Gently stretch out the rings to form ovals rather than circles. Set aside for 15 minutes to rest.
Heat the oven to 450 degrees F (gas mark 8).



Coat the rings or bagels with the sesame coating. Take each dough ring and dip it in the sesame mixture. Set it on a large baking sheet. Repeat with the remaining rings. Allow the rings to rest on the baking sheet one more time for 10 minutes.
Bake. Place the baking sheet (or sheets) in the heated oven and bake for 15 to 20 minutes or until the bagels cook through and turn a deep golden color.

NOTES

• The sesame seed and honey mixture is likely more than you'll use here. If you want, you can start with ½ cup of sesame seeds and 1 tablespoon of honey. 
• You can freeze baked Jerusalem bagels for up to 1 month. Reheat in the oven (from frozen) before serving.

Challah Bread

 

• 2 1/4 tsp active dry yeast
• ▢1 cup warm water
• ▢4 cups all-purpose flour
• ▢7 large egg yolks you will use some of the egg whites later
• ▢1/4 cup sugar
• ▢1 teaspoon salt
• ▢6 tablespoons extra virgin olive oil
• ▢2-3 tbsp toasted sesame seeds

INSTRUCTIONS

1. In a small bowl, combine the yeast with the warm water. Add a large pinch of sugar. Stir to dissolve the yeast. Set aside for 10 minutes or so, until the yeast is activated forming a foamy layer.



2. In a large mixing bowl, combine the flour, egg yolks, sugar, salt, and oil. Mix with a wooden spoon.
Add the yeast mixture, and mix with the wooden spoon until the dough is too hard to mix.



3. Transfer the dough to a lightly floured work surface, and knead by hand for 10 minutes. If the dough is too sticky as you knead, add a very little bit of flour and continue kneading until the dough is soft and smooth.



4. Place the dough in a large, lightly oiled mixing bowl. Cover with a kitchen cloth and keep it in a warm spot for 1 ½ until the dough rises (the dough is ready when it has doubled in size).



5. Punch the dough down and turn it back onto a lightly floured work surface. Divide the dough into three equal pieces, then roll each piece into a rope that's about 16 to18 inches long. Braid the three ropes together like you would hair. Squeeze both ends together to complete the braid.



6. Place the braided loaf on a large baking sheet lined with parchment paper. Cover and return to a warm spot for another 30 to 45 minutes allowing it to rise again. Meanwhile, preheat the oven to 350 degrees F.



7. Brush the loaf generously with about 2-3 tablespoon of the egg whites you reserved earlier. Sprinkle the sesame seeds on top.
Bake in the 350 degrees F heated-oven for 20-25 minutes, or until golden brown. Let the challah bread cool before slicing.

Tunisian fish soup

 

• 1 ½ teaspoon coriander
• ▢1 teaspoon cumin
• ▢½ teaspoon red pepper flakes
• ▢¾ teaspoon turmeric
• ▢1/2 teaspoon paprika
• ▢1 ½ pounds moderately firm fish fillet, I used a combination of sea bass and red snapper, cut into chunks (1 ½ -inch pieces)
• ▢Salt and black pepper
• ▢Extra virgin olive oil
• ▢1 red onion, chopped
• ▢1 red bell pepper, chopped
• ▢2 celery ribs, chopped
• ▢4 garlic cloves minced
• ▢1 28- ounce can whole tomatoes
• ▢
• ▢4 cups vegetable stock or fish stock
• ▢1 cup packed chopped fresh parsley
• ▢1 cup packed chopped fresh cilantro
• ▢3 green onions chopped (both white and green parts)
• ▢1 lemon juice of

INSTRUCTIONS

1. In a small bowl, mix the spices together.
Season the fish with a good pinch of kosher salt and black pepper and 2 to 3 teaspoons of the spice mixture; toss to coat.



2. In a large pot or Dutch oven, heat 3 tablespoons extra virgin olive oil over medium-high heat. Add the onions, bell peppers, celery, and garlic. Cook, tossing regularly, for 5 minutes or until the vegetables soften. Season with a good pinch of kosher salt and black pepper. Add the remainder of the spice mixture.



3. Add the tomatoes and fish broth. Bring to a boil, then lower the heat to medium-low. Cover the pot part-way and let simmer for 20 minutes.
Add the fish and cook for about 4 to 5 minutes or until the fish is cooked through (do not over-cook the fish, remember it will continue to cook in the hot broth even after you remove it from the heat).



4. Stir in the parsley, cilantro, green onions. Finish with lemon juice. Serve immediate

Chicken Shawarma

 For the Chicken Shawarma

• 3/4 tbsp ground cumin
• 3/4 tbsp turmeric powder
• 3/4 tbsp ground coriander
• 3/4 tbsp garlic powder
• 3/4 tbsp paprika
• 1/2 tsp ground cloves
• 1/2 tsp cayenne pepper, more if you prefer
• Salt
• 8 boneless, skinless chicken thighs
• 1 large onion, thinly sliced
• 1 large lemon, juice of
• 1/3 cup extra virgin olive oil

For the Salad

• 8 oz baby arugula
• 2 to 3 Roma tomatoes, diced
• 1 English cucumber, diced
• 1/4 red onion, thinly sliced
• Juice of 1 lemon
• Extra Virgin Olive Oil 
• 1 garlic clove minced
• Salt and pepper
• Sumac (about 1/2 tsp to 1 tsp sumac)

To serve (optional)

• A side of hummus, tzatziki, tahini, or baba ganoush

---

INSTRUCTIONS

In a small bowl, mix the cumin, turmeric, coriander, garlic powder, sweet paprika and cloves. Set aside the shawarma spice mix for now.



Pat the chicken thighs dry and season with salt on both sides, then thinly slice into small bite-sized pieces.
Place the chicken in a large bowl. Add the shawarma spices and toss to coat. Add the onions, lemon juice and olive oil. Toss to combine. Set aside for now, while you prepare the salad (and if you have time, cover and refrigerate for a couple hours or overnight.)



Prepare the salad. Place the arugula, tomatoes, cucumbers, and onions in one large mixing bowl. In a small bowl make the dressing combine lemon juice, olive oil, garlic, salt, pepper and sumac. Mix well. When ready, pour dressing over the salad and toss to combine.



Heat a little bit of extra virgin olive oil in a large cast iron skillet over medium/medium-high heat until shimmering but not smoking. Add the chicken, cook for about 5 to 6 minutes, then toss and cook another 5 to 6 minutes or until chicken is fully cooked (I like a bit of color on my chicken, so I tend to go a bit longer until chicken is browned and crusted in some parts.)



When ready, divide the salad into serving bowls. Add chicken shawarma. If you like, add a side of hummus, tzatziki or tahini.  Add warm pita wedges if needed. Enjoy!

Falafael

 

• 2 cups dried chickpeas (Do NOT use canned or cooked chickpeas)
• 1/2 tsp baking soda
• 1 cup fresh parsley leaves, stems removed
• 3/4 cup fresh cilantro leaves, stems removed
• 1/2 cup fresh dill, stems removed
• 1 small onion, quartered
• 7-8 garlic cloves, peeled
• Salt to taste
• 1 tbsp ground black pepper
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp cayenne pepper, optional
• 1 tsp baking powder
• 2 tbsp toasted sesame seeds
• Oil for frying

Falafel Sauce

• Tahini Sauce

FIXINGS FOR FALAFEL SANDWICH (OPTIONAL)

• Pita pockets
• English cucumbers, chopped or diced
• Tomatoes, chopped or diced
• Baby Arugula
• Pickles

---

INSTRUCTIONS

1. (One day in advance) Place the dried chickpeas and baking soda in a large bowl filled with water to cover the chickpeas by at least 2 inches. Soak overnight for 18 hours (longer  if the chickpeas are still too hard). When ready, drain the chickpeas completely and pat them dry.



2. Add the chickpeas, herbs, onions, garlic and spices to the large bowl of a food processor fitted with a blade. Run the food processor 40 seconds at a time until all is well combined forming a the falafel mixture.



3. Transfer the falafel mixture to a container and cover tightly. Refrigerate for at least 1 hour or (up to one whole night) until ready to cook.
Just before frying, add the baking powder and sesame seeds to the falafel mixture and stir with a spoon.
Scoop tablespoonfuls of the falafel mixture and form into patties (1/2 inch in thickness each). It helps to have wet hands as you form the patties.

4. Fill a medium saucepan 3 inches up with oil. Heat the oil on medium-high until it bubbles softly. Carefully drop the falafel patties in the oil, let them fry for about 3 to 5 minutes or so until crispy and medium brown on the outside. Avoid crowding the falafel in the saucepan, fry them in batches if necessary.



5. Place the fried falafel patties in a colander or plate lined with paper towels to drain.
Serve falafel hot next to other small plates; or assemble the falafel patties in pita
bread with tahini or hummus, arugula, tomato and cucumbers. Enjoy!

NOTES

• Cook's Tip: You need to start with dry chickpeas, do not use canned chickpeas here. You will need to begin soaking the chickpeas overnight, allow up to 24 hours.
• Falafel Recipe variations: Variations of this recipe may call for flour or eggs. If you prefer, you can add 1 to 1 1/2 tbsp of flour to the falafel mix or 1 egg. I did not use either, and the falafel mixture stayed well together.
• Pro Tip for Frying: When you fry the falafel patties, you want to achieve a deep golden brown color on the outside. More importantly, the patties need to be fully done on the inside. Your frying oil needs to be at 375 degrees F, for my stove, that was at a medium-high temp. Be sure to test your first batch and adjust the frying time as needed.
• Baked Falafel Option: If you prefer, you can bake the falafel patties in a 350 degree F heated oven for about 15-20 minutes, turning them over midway through. Use a lightly oiled sheet pan, and you might like to give the patties a quick brush of extra virgin olive oil before baking.
• Pro-Tip for Make-Ahead: To make ahead and freeze, prepare the falafel mixture and divide into patties (up to step #6). Place the patties on a baking sheet lined with parchment paper and freeze. When they harden, you can transfer the falafel patties into a freezer bag. They will keep well in the freezer for a month or so. You can fry or bake them from frozen.

Tahini cookies

• 1 3/4 sticks (7 oz) unsalted butter, at room temperature
• 1 cup sugar
• 1 cup tahini paste
• 2 cups all-purpose flour
• 1 tsp baking powder
• pinch salt
• Powdered sugar, optional

---

INSTRUCTIONS

1. In a large bowl combine the butter and sugar. Using a hand mixer on medium speed, combine until light and fluffy. 
2. Now add the tahini and continue mixing on medium speed until well-incorporated. 
In a separate mixing bowl, combine the flour, baking powder, and salt. 

3. Transfer the dry ingredients to the tahini mixture, and mix until well-incorporated into a dough. 

4. Take the tahini cookie dough out of the bowl and make it into a log (about 2 inches in diameter). Place the log on the short end of a large piece of plastic wrap. Roll the wrap twisting the ends in opposite direction so that the dough log is tightly wrapped. Refrigerate for at least one hour or overnight. 

5. Preheat the oven to 350 degrees F. 
Slice the dough into 1/3 to 1/2 inch rounds, and arrange on a very large baking sheet (or two baking sheets) lined with parchment paper. 

6. Bake in the 350 degrees heated oven for 15 minutes or so until the cookies are light brown around the edges and set. 



7. Remove from the heat and leave the cookies in the baking sheets to cool briefly (about 10 minutes). Then transfer to a cooling rack to completely cool. Dust with powdered sugar, if you like.
NOTES

• Important note: before you begin, make sure you have at least 1 hour for the cookie dough to chill. Chilling the dough is an essential step and you can do it for 1 hour or overnight.
• To store: be sure the tahini cookies are fully cooled before transferring to an air-tight container or canister. Be sure to cover tightly. They will keep for up to 1 week at room temperature. Or you can store them in the freezer for up to 6 months, but be sure that the cookies are well-protected.