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...
4 glasses of flour 1 teaspoon of salt 1 teaspoon of baking powder 1.5 – 2 glasses of water In a large mixing bowl, add the flour, salt, and baking powder. Mix the ingredients thoroughly. Slowly add the water and knead the ingredients. Make sure the dough is elastic and sticky. Rest the dough for an hour. During this time, the dough will absorb the water and become more knead able. Lay the dough on a flat surface and flatten it to about 1 inch thick. Bake in a preheated 392 degree oven for about 20-30 minutes, until the top of the dough is lightly browned. Take it out of the oven and let it cool a bit. Then slice and serve. Note: Traditionally the Pueblo people bake this bread in an 'orno' oven. However, since most of these ovens are not available in modern homes, a standard oven will also work. Pueblo Bread tastes different from standard white bread that can be found in most supermarkets. So if you want to fully experience this recipe, be sure to use fresh ingredients whenever ...