Bissli Schnitzel, Hummus, and Tahina
I have three recipes for you today, all of which were mentioned in my chat with Boaz. Israeli staples; tahina sauce and hummus are both quick to make and require many of the same ingredients, so they are easy to make side by side.
Schnitzel is not usually breaded with Bissli, but I bought some BBQ twirls while buying tahini. If you do see it, pick up a bag and try this out.
This really is one of world's best meals. I truly believe that.
Turkey or chicken schnitzel is street food in Israel. It's nestled into fluffy pita alongside pickles, cabbage, and grand dollops of hummus and tahini. It's pretty ubiquitous around the country; it was a frequent (and popular!) lunch on kibbutz, and sold frozen in every grocery store. Here, with a bit of challah, hummus, tahina and lemon, it becomes a Friday night shabbat meal.
I love shabbat, especially on Friday evenings. It was so special on kibbutz. The long dining hall tables were draped in tablecloths and adorned with little bowls of stewed olives, eggplant salads, bottles of red wine and challah. A special dinner; often roast chicken or beef, alongside salads, tahina, hummus, and a soup. It was my favourite part of the week; somehow even better than the relaxing day off that followed.
Happy Friday! Enjoy these three recipes! And a big thank you to Annalise for styling and photographing the food!
Stay tuned for Sunday, when I'll be posting an interview with Chocolat author Joanne Harris!
Hummus
Want creamy, Israeli-style hummus? Three words: peel the beans. It is a bit more time-consuming, but the texture is worth it.
You can of course used tinned chickpeas, but if you cook them yourself, be sure to use the cooking water in the hummus!
2 cups cooked chickpeas, with skins slipped off
3 tbsp raw tahini
1 large clove garlic
1 tbsp lemon juice
1/4 cup water
Olive oil, paprika and sesame seeds, to serve
Combine ingredients in food processor and blend until smooth. If it is too thick, add a bit more water. Season to taste.
Serve with a good drizzle of olive oil and spices.
Tahina
This creamy, nutty condiment is served at just about every meal in Israel. I have it thick here, to serve as a dip, but if you add more water you can use it as a sauce or dressing.
1/2 raw tahini
1 tbsp chopped parsley
1 large clove garlic, chopped as finely as possible
1 tablespoon lemon juice
1/4 cup cold water
1 tbsp olive oil, optional
Combine tahini, parsley, garlic and some salt. Add lemon juice and stir- the mixture will tighten up and become grainy. Add water to desired consistency. Stir through olive oil, if using. Season to taste and serve.
Bissli Schnitzel
If you don't want to include Bissli, just add omit and add a bit more breadcrumbs and a bit of smoked paprika. For a kosher meal, use water in the eggwash. Otherwise, use milk.
1 lb turkey cutlets, sliced or pounded thin
1 cup plain breadcrumbs (I used panko)
1/2 cup crushed BBQ Bissli
4 tsp sesame seeds
2 tsp black sesame seeds
1/2 tsp cumin
1 egg
1/4 cup water or milk
Oil
Lemon, to serve.
1. Combine breadcrumbs, Bissli, sesame seeds, cumin, and some salt and pepper. Place on a wide plate or shallow bowl.
2. Combine egg and liquid in another bowl.
3. Dip a piece of turkey in the eggwash and coat in breadcrumb mixture. Repeat with all cutlets.
4. Heat a good amount of oil in a large, heavy bottomed pan. Line a plate with a towel or paper.
5. In batches, fry the breaded cutlets until golden brown on each side. Transfer to lined plate.
6. Serve with lemon, and anything else you want.
Enjoy!
