FOOD

Paul's Old City Hummus

2 cans garbanzo beans, drained and rinsed

2  cloves garlic

juice from 1 small lemon

12 Tablespoons olive oil

1/2 cup macadamia nuts, roasted and finely ground

Place in food processer and blend until very smooth. Serve with a splash of olive oil and lots of warm pita!

Shakshouka is a  popular breakfast meal in Israel, where It is traditionally served up in a cast iron pan with pita bread to mop up the sauce.

1 tablespoon olive oil

1 medium onion, roughly chopped

2 garlic cloves, minced

2 red peppers or 2 green peppers, roughly chopped

1/2 jalapeño pepper, seeds removed and minced

8 fresh plum tomatoes, roughly chopped

2 (28 ounce) cans Italian plum tomatoes, strained (peeled)

1/2 teaspoon hot paprika or 1/2 teaspoon cayenne pepper

2 teaspoons sweet paprika

1 teaspoon turmeric

1 teaspoon salt, more to taste

1 teaspoon fresh ground black pepper, more to taste

1 teaspoon sugar

1 cup canned tomato juice

1/2 cup vegetable broth

4 large eggs

za'atar spice mix, for serving (available in any Middle Eastern Market)

4 pita breads, warmed

Directions:

1.   Place large saute pan over medium heat, add and heat oil. Add onion and saute until lightly browned.

2.   Add garlic, jalapeno and bell peppers, and saute 2 minutes more.

3.   Add fresh and canned tomatoes, reduce heat to low and simmer for 5 minutes.

4.   Add hot and sweet paprika, turmeric, salt, pepper and sugar. Stir for 1 minute.

5.   Add tomato juice and vegetable broth and bring to a full boil. Reduce heat to low and simmer, uncovered, until mixture is very thick and has little liquid left, about 1 hour; stir occasionally to make sure vegetables do not stick to bottom of pan, and add more tomato juice or vegetable broth as needed. Taste and season with salt and pepper.

6.   Gently crack eggs into pan, taking care not to break yolks. Simmer until whites solidify but yolks remain runny, about 8 minutes, or as per personal preference

7.   Ladle equal portions of vegetables and eggs into 4 serving bowls. Sprinkle with zaatar to taste, and serve with warm pita bread

Jerusalem Bagels

A common sight, especialy in the Old City. Best enjoyed still warm and dipped in olive oil and za'atar.

1 cup  water

1 cup whole milk

4 Tablespoons butter

1/4 cup honey

2 teaspoons salt

6-7 cups bread flour

1 tablespoon SAF yeast

1 egg white mixed with 1 Tablespoon water

sesame seeds

za'atar  and olive oil for dipping.

preheat oven to 350. Place an empty heavy cookie sheet in the bottom of the oven so you can create steam when you bake your bagels.

mix water, milk, butter, salt and honey together and bring just to a simmer. remove from heat and let cool to room temperature.

Add 5 sups of flour  and yeast and kneed with a dough hook or by hand, adding flour until you have a smooth , elastic dough. (about 8 minutes)

place dough ball on the counter and cover with a damp cloth. Allow the dough to rise until double in size.

Gently deflate dough and divide it up into six. Roll each portion into a ball and let rest, covered with a damp towel for 10 minutes. 

To make each bagel, push your finger through the center of the ball and gently start to pull and roll  until you have a ring about 9 inches across.

Place the finished bagels, two to a pan, on a parchment-lined cookie sheet, stretching them into an oval shape.

Brush each bagel with the egg white water wash and then sprinkle on sesame seeds. Cover with a damp towel and allow to rise until doubled in size.  

place pan in oven and pour a 1/2 cup of water into empty pan. Close oven door immediately and bake at 350 for about 25 minutes until they are a golden brown color