ISRAELI SALAD – Basil & Roses

Panko-Crusted Dijon Cod & Fragrant Mediterranean Salad

July 9, 2017 nmalekan@gmail.com Comments 2 comments

Over the years I’ve enjoyed many delightful meals with my friend, Anjali. We both like beautiful and healthy food but never compromise flavor! So we teamed up for our next video to cook a delicious menu of panko crusted Dijon Cod fish and a fragrant Mediterranean salad with fresh herbs.

The fish is light and flaky with a tang of Dijon and cooks in a snap. The cucumber-tomato-feta salad is savory, fragrant and colorful. Pair that with a chilled Rose and fantastic company and you got yourself a fabulous meal!

Ingredients:

For the Cod:
1 lb. wild caught cod fish
2-3 tablespoons Dijon mustard
1 cup panko crumbs
2-3 teaspoon olive oil
Juice and zest of 1 lemon
Salt + Pepper to taste

For the Salad:
1 lb tomatoes (either cherry, beefsteak or heirloom), chopped
1/2 large red onion, chopped
4-5 cucumbers (Persian cucumbers are more delicate and flavorful), chopped
1 red bell pepper, seeded and chopped
1 cup crumbled feta cheese
1/2 – 3/4 cup pitted + sliced Kalamata olives

For the dressing:
3 tablespoons red wine vinegar
1/3 cup extra virgin olive oil
1 clove garlic
3-4 tablespoons dried mint or 1/2 cup fresh mint
Fresh ground black pepper to taste

Directions:
Preheat oven to 350 degrees.
Combine panko, 1 teaspoon olive oil, zest of lemon and a pinch of salt + pepper in a bowl. Mix.
Squeeze juice of lemon on the cod.
Drizzle cod with remaining 2 teaspoons of olive oil and spread evenly on the fish.
Slather cod with Dijon mustard.
Cover all of the mustard with panko mixture.
Bake in oven for approximately 15-20 minutes until panko is slightly golden.

Prepare the salad while the fish bakes.
Chop onion and place in a bowl of water to reduce sharpness.
Combine chopped tomato, cucumber, red pepper, olives, feta cheese and mint.
In a separate bowl prepare dressing.
Finely chop the garlic and combine with red wine vinegar.
Slowly drizzle in olive oil while whisking quickly.
Add onion to salad mixture.
Pour dressing over the salad and fold gently to mix.

Serve with a chilled rose or white wine of your choice and enjoy!

Homemade Falafel with Herb Tahini Sauce and Shirazi Salad

September 25, 2016 nmalekan@gmail.com Comments 4 comments

Falafel! The ultimate Middle Eastern comfort food, the name of which probably comes from the word pilpel (pepper, felfel in Farsi- referring to the shape of a pepper corn) was made in two ways: In Egypt today, from crushed, soaked fava beans and combined with chickpeas or, as Yemenite Jews and the Arabs of Jerusalem did, from chickpeas alone. My version uses chickpeas and herbs and it’s simple and finger lickin’ good!

Note: Add a drizzle of Harisa (a hot sauce paste used in North African cuisine, made from chili peppers, paprika, and olive oil) for an extra kick!

For the Falafel-

Ingredients:
1 cup dried chickpeas
1/2 large onion, roughly chopped (1 cup)
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh cilantro
1 teaspoon cumin
1 teaspoon whole coriander seeds
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon dried red pepper flakes
4 cloves of garlic
1 teaspoon baking powder
4 tablespoons flour
Vegetable oil for frying
Pita bread

Directions:
Soak chickpeas overnight in a bowl (covered in 2 inches of cold water) OR use canned chickpeas, washed + drained.
Place chickpeas and onions in the bowl of food processor.
Add the parsley, cilantro, hot pepper flakes, garlic, crushed coriander seeds, cumin.
Process until blended but not pureed.
Sprinkle in baking powder, flour, and pulse.
Add enough flour so you can form a small ball with the dough and it doesn’t sticks to your hands.
Form chickpea mixture into balls about the size of walnuts.
Heat 3 inches of oil to 375ºF in a deep pot or wok and fry 1 ball to test.
If it falls apart, add a little flour.
Once you have the right consistency, fry about 5 balls at once for a few minutes on each side, until golden brown.
Let cool on paper towels to capture extra oil.
Stuff half a pita with falafel balls, shirazi salad and drizzle with tahini sauce .

Enjoy the ultimate comfort food!

For the Tahini Sauce-

Ingredients:

Ingredients:
2 garlic cloves (optional)
1/2 teaspoon fine sea salt
1/2 cup well-stirred tahini (sesame paste)
1/3 cup fresh lemon juice
1/4 cup water
2 tablespoon finely chopped fresh cilantro or parsley (or better yet both!)
1/4 teaspoon ground cumin
Salt + pepper to taste

Directions:
Mince garlic, then mash to a paste with sea salt.
Mix garlic paste and remaining ingredients.
Add water or lemon juice to taste and to adjust for desired consistency.

Shirazi Salad

Ingredients:
3 medium Persian cucumbers
1/2 raw red onion
1 large tomato
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh cilantro
Juice of 1 lemon
Drizzle with olive oil to preferred taste
Salt + Pepper

Directions:
Mix all ingredients together and serve.