Stamp. Zucchini salad/Reuven Castro
It's likely that Rosh Hashanah cooking left you a little tired, and that the Yom Kippur fast, with its breakaway meal and breaking recipes, took the last drops of energy, but one of the most fun, and tastiest, holidays should bring back any joy of life and cuisine lost along the way.
And that's exactly why we turned to Aviatar Malka. Our original request from Winona Forever's wonderful chef in Tel Aviv was actually to share Yom Kippur recipes with us, but he insisted on going for the happy one. He insisted, and rightly so.
All the (good) recipes for Sukkot
Because what's more fun than actually hosting, sukkah or no sukkah? And what could be more inviting than a long table full of colors and temptations, possibilities and opportunities, knives and forks?
And so we got carried away with it, and with a festive but light three-course meal, luxurious and invested but one that doesn't forget that you've been in the kitchen a lot lately. And for the first course - roasted and crispy zucchini salad with almonds and garlic, and especially bowl sauce. End of season, opening of the sukkah. Happy holiday, and enjoy!
Let yourself get carried away. Zucchini salad/Reuven Castro
- 6 zucchini, as small as possible
- 2 shallots
- Bundle of rocket leaves
- 100 g roasted almonds
- 1 tsp. dry hyssop
- 1/2 cup olive oil
- 2 Tbs. your favorite vinegar
- Juice from half a lemon
- zest from a whole lemon
- Half a grated garlic clove
- 1 teaspoon honey
Let them tidy up
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Method of preparation
1. Prepare the sauce: Put the oil, vinegar, lemon and lemon zest, honey, half a grated clove of garlic, salt and pepper in a jar and shake well.
2. Cross the zucchini, place them on their open side in a hot pan with olive oil, and sear them until browned. Remove from the pan and let them cool, cut them into segments, however you like.
3. Cut the bottom of the rocket stalks (the bottom of the rough and hard stem) and use everything else. Slice the shallots into the thinnest rings possible.
4. Mix the sliced zucchini, treated leaves and onion rings in a bowl. Drizzle the sauce and sprinkle with roasted almonds and dry hyssop.
Cheers happy meals. Evyatar Malka/Reuven Castro
This hand, the thought of what is right and what is fresh, how to combine and how not to disturb, has accompanied Malka since his television glory days in "Chef's Games", and entered with him with justified pride into the wine and food bar near Dizengoff Center.
His excellent menu – a masterpiece of seasonal and local without confusing the mind – aligns with the spectacular collection of bottles and glasses, and beyond. So up.
You can find hits here that don't move anywhere (roasted leeks with romescu, salty cheese and hazelnut fragments, for example, smoked trout bruschetta with crème fraiche and horseradish, or Romanian-Mexican mameliga with onions and charred corn), small to large dishes such as gnocchi a la romana and black spinach or Jerusalem artichoke anilotti and potatoes in sage butter and sea bar kebabs, mussels and goodies from the ground, From the oven and from the fire.
In fact, and if we've already gotten carried away with it, it's an open and inviting sukkah, all year round (and persistent rumors talk about a new weekend brunch coming soon, so at all).
- More on the subject:
- Evyatar Malka
- Winona Forever