Beef and chicken patties with cauliflower flowers - voila! food

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Cook:Linor Little Mama in the kitchen
Name:Hodia Linor Yerushalmi Living area:Tel Aviv
Cuisine:Classic
oriental home How long has been cooking in Yami
:How many months

How did you start cooking?

Ever since I was little, I felt like I had it. After school, all my friends would go to study for exams, each time in a different house, and I would always take over the kitchen. Even if it was just fries in the oven, I would go in, season, put my touch on. I loved it very much, I would always sit with my grandmother a lot, watch how she cooks and ask for a recipe, but I never wrote them, because I work with my heart and head together, and today I understand that food is done with love or not done at all

How did you know you wanted to cook professionally?

I used to live with my parents in Beersheba, where I was born. My friends always ate the food, were enthusiastic and complimented, and always pushed me to sell. I decided to give it a try, I was still a little girl, and my mother came with me to the supermarket. I chose everything and she paid. I didn't know anything, but I took everything seriously. I took advantage of my modeling period, which gained me a lot of followers on Instagram, I posted there and at once sold my famous schnitzel in house bread to 100 people.

It was during the Corona period, I will never forget that the whole street was closed to cars, and I went out with sesame seeds and flour on my face and clothes and made deliveries. I didn't care because I knew it was all in love. The customers flew at me, I fell in love with the reactions, the paragon, my ability to make people happy. I realized that I have something that not many don't have, and even if it's not perfect, it will be. I believed in myself very much.

A good tip for people who cook?

Cook from the heart and always give your touch that will be something that will differentiate you from the other but don't get too

smart Who cooks at your house?

My mom and she were at Master Chef as well and retired. Today I live alone, so of course I cook.

What food will you never touch?

Something is not kosher.

What makes your kitchen unique?

It's classic oriental cuisine with innovations from today, mine but with many touches from now on. When you hear Moroccan cuisine you imagine oil and lots of spices. For me, it's not like that. I always innovate and every dish has a certain uniqueness that comes from me.

Examples of foods:

brain cooked in Moroccan sauce, fish patties with coriander in crazy sauce, beef burekas with tanzia, beef and chicken patties with cauliflower flowers and homemade pickled lemon, and many other good delicacies.

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She has been cooking since she was very young and started selling during the lockdowns. Hodia Linor Yerushalmi (Photo: PR)

Groceries:

• Half a kilo of fresh beef
• Half a kilo of freshly ground chicken
• onion
• garlic
• Bundle of parsley
• Dill bundle
• cauliflower
• Homemade pickled lemon (it is recommended not to give it up)
• egg
• 1 cup breadcrumbs or wet bread
• Spices : 1 teaspoon salt
• 1 tablespoon chicken soup
• 1/4 teaspoon white pepper
• 1 tsp. turmeric
• A teaspoon of Ras al Shop
• Chewable spices of the patties : 1 tablespoon Ras al Shop, 1 teaspoon salt

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1 Mix the meat together with the spices and chopped parsley, add whole grated onion, wet bread or breadcrumbs and one egg to unite, mix and form ball-shaped patties with oiled hands.

2. Start the dish itself: In a wide saucepan not too deep, pour a quarter cup of oil, sliced onions, fresh garlic, chopped parsley, chopped dill, and homemade pickled lemon as much as you like.

3. Fry a little on low flame and add after a few minutes half a cup of water.
Add spices, and mix. After 10 minutes add a glass of warm water.

4. Switch to whole cauliflower. Rinse well with warm water and joints with a cauliflower flower knife. Then cut into halves, but make it juicy and not too small.

5. Add to saucepan and stir to unite flavors. Be aware that it takes some time, do not rush the stew.
After 20 minutes, add the patties and half a cup of hot water and stir without a spoon, just shaking in a turn with your hands.

How to serve - I recommend with good challah Put paper next to you because we eat with our hands and with all our heart.
Can also be served with rice or couscous.

Festive comb meat with minced meat, pine nuts and many goodies. Recipe of yum cook Sandra Manor

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Tags

• Meatballs
• cauliflower