FOR THE CAULIFLOWER Caulilini (sprouting cauliflower) or organic cauliflower florets: 1 lb Shawarma seasoning: 2-3 dashes Extra virgin olive oil: 1 tbsp Atlantic sea salt: 1-2 pinches Black raisins: 2 tbsp FOR THE SJUG SALSA VERDE Mint: 1 bunch (chopped) Parsley: 1 bunch Garlic : 2 cloves (finely chopped) Champagne vinegar: 3 tbsp Serrano pepper: 1 (finely chopped) Lemon: 1 (juiced) Extra virgin olive oil: 1/2 cup Salt: to taste FOR THE TAHINI SAUCE Raw tahini (preferably Har Bracha): 1/4 cup Ice-cold water: 1/2 cup Lemon: 1 (juiced) Salt: to taste Prepare the Cauliflower Blanch the cauliflower florets in salted boiling water for 2 minutes, then immediately transfer them to an ice bath to stop the cooking process. Drain and pat dry. Toss the cauliflower with shawarma seasoning and olive oil in a large bowl. Sp...
Ingredients for Meatballs 1,1 lb ground beef 1 red onion 1 teaspoon ketchup Fenugreek apart from 5-6 slices of pastrami 2 pinches of salt 1 pinch of black pepper Ingredients for Top 1 tablespoon of butter 5-6 pieces of ham 3 slices of cheddar cheese 3 hamburger buns For the meatballs, dice the onion, put some olive oil in the hot pan and cook it until it caramelizes. Then add caramelized onions, ketchup, fenugreek outside of pastrami, salt and pepper to the ground beef and knead well. If fenugreek is lacking for you, you can also use powdered fenugreek. When your meatballs are ready, divide them into 3 equal parts and shape them into hamburger patties. Heat a pan. Seal your meatballs front and back according to the degree of cooking you want. Then bake in a preheated oven at 356 degrees according to the degree of cooking you want. 2-3 minutes before taking it out of the oven, place the cheese on it and melt the cheese. Soak your breads in the ...
For the lamb tandoori 1 boned lamb sleeve 2 onions (peeled) 2 carrots (peeled) 1 pinch fresh thyme (finely chopped) 3 cloves of garlic (grated) Black Pepper (Milled) salt red chili powder For lamb chops 3 lamb chops (Double boned) To marinate lamb chops onion juice 0,044 lb milk red chili powder 1/2 clove of garlic 0,055 lb olive oil Salt Black pepper For the mint bulgur pilaf 0,33 lb bulgur for rice 1 onion (finely chopped) 0,11lb fresh mint (finely chopped) 0,044 lb olive oil 0,022 lb butter Salt Black pepper In a bowl, mix olive oil, garlic, fresh thyme, red chili powder, and black pepper. After thoroughly salting all sides of the lamb arm, rub the spicy olive oil sauce you prepared on it and feed it thoroughly. Then bake in a preheated 428 degree oven for 15 minutes. Then place it in a medium-deep baking dish and place the carrot and onion on it. Finally, add half a liter of water, cover with aluminum foil and bake for 3.5 h...