The contestants of the 11th season of MasterChef/Sagittarius 12
No matter how much they try to fit it into narrow patterns and definitions, the Israeli Seder table is everything but that - a happy and colorful celebration, wide and varied, and above all delicious. After all, this is a deliberate wild boar of a testimony and traditions that remember the old family recipe, but also know, at the same time, to add something from now to it towards the end.
The result of all this goodness is a delicious feast here and there, a little of this and a little of that (and a little more for those who don't eat anything besides that), and the greatest fun is that mixing. Opening a table, with a white tablecloth. blue-white
The edition reported on disasters and deaths, I cried like a child in front of "Master Chef"
precisely because of all these, and a little because we missed each other, we were happy to celebrate Passover this time - the night of Seder and Hol HaMoed, and also Mimona of course - with the contestants of the 11th season of "Master Chef", The wonderful cooking program which is also, and above all, an Israeli melting pot. And this time: four great firsts, which are the perfect example of all these words. Happy holiday, and bon appetit!
Itai Dagan's cheese-filled lapata
We start with the Georgian version of Itai Dagan's matzah brai, which is the first dish he most looks forward to every Passover. "Usually it is prepared without the cheeses that I did put in the filling," he explained, "because that way this dish comes out crispy on the outside and soft on the inside, with lots of black pepper. You can't stop eating it."
the ingredients
5 unleavened bread
2 eggs
1 teaspoon of salt
2 teaspoons of black pepper
50 grams of grated cheddar cheese
50 grams of grated mozzarella
Chopped chives
Half a teaspoon of salt
Half a teaspoon of ground chili
Itai Dagan/Itai Dagan cheese-filled flatbread
Itai Dagan/Itai Dagan cheese-filled flatbread
Preparation
1.
Crush the matzah into small pieces, cover with water and leave for 10 minutes.
2.
Mix eggs with salt and black pepper. Squeeze the matzah out of the water, transfer to the egg bowl and mix.
3.
Mix the cheeses with chives, black pepper, salt and chili powder.
4.
Take the matzah mixture and use it like a cube - fill the inside with the cheeses and close with a little more of the matzah mixture.
5.
Heat a frying pan with semi-deep oil. Place the meatballs in oil and fry until golden on both sides.
6.
Serve how and with what you like. Greek yogurt with olive oil and chives, for example.
Indian onion rings by Nathalie Mizrahi Amaral
Natalie Mizrahi Amaral's wonderful version is an appetizer that at once flies the Israeli celebration to the Indian subcontinent, and in fact a local version of Onion Bhajji, a type of Indian onion rings, which can be connected and can be separated, and above all, you can move them around but consistently to the right side of the table , and make sure to maintain the required no honorarium rule.
the ingredients
2 large brown onions
For the batter:
50 grams of matzah flour
50 grams of potato flour
200 ml of cold water
1 teaspoon of salt
5 teaspoons of turmeric
2 teaspoons of chili powder
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon of ginger paste
1 teaspoon garlic paste
3 tablespoons finely chopped cilantro
1 thinly sliced green chili
For mint yogurt:
2 cups of mint leaves
3 tablespoons of Greek yogurt
A pinch of salt and pepper
Preparation
1.
Start with the mint yogurt: mix one tablespoon of yogurt with all the mint leaves, salt and pepper until you get a uniform mixture. Pour into a bowl and gently mix in the rest of the Greek yogurt with the help of a spoon.
2.
Moving on to the batter: mix all the ingredients and set aside.
3.
Slice the onions into thick rings. If you want to connect the rings, cut a small circle in each slice to get the shape of a ring, create a groove in the same ring from the center to the edge of the slice. Lift and connect the rings from the center.
4.
Heat oil to a temperature of 160 degrees. Dip in batter and fry. Don't let the oil get too hot, because it will burn and the onions won't fry properly, but if the heat is too low, the rings will absorb a lot of oil.
Borax Spanakopita Greek by Raya Erica Marian
A meal in itself. Raya Erika Marian's Pesach Borax/Raya Erika Marian
A little Greece, a little Israel. Raya Erika Marian's Pesach Borax/Raya Erika Marian
Raya Erika Marian's first dish - which can also function perfectly as a meal on its own during the holiday weekdays, of course - is a kind of homage to the famous spanakopita of Greece, and our very, very local version of Passover borkas as it is.
There is deep green spinach and chopped onions, a great cashew cream and a baked, crispy-brown shell of matzah that hides all this goodness inside.
the ingredients
matzoh (according to the pattern)
2 large leeks, chopped (only the soft part, keep the rest aside for now)
1 green onion, finely chopped
1 kg spinach, washed
2 whole onions, finely chopped
1 tablespoon of salt
Ground black pepper
¼ cup olive oil
1 tablespoon matzah flour or crushed matzah
1 tablespoon brewer's yeast (optional)
For the filling:
1 cup of cashews
3/4 cup of water
6-7 tablespoons of olive oil
¼ cup fresh dill
1/4 teaspoon of salt
Ground black pepper
lemon
Preparation
1.
Start with the spinach: put the olive oil, dried onion and leek in a pan to cook for 15 minutes, over medium heat. Set aside to cool.
2.
Wash the spinach, onion and herbs in a colander, and dry the liquids. Chop, put in a large bowl and sprinkle with salt. Mix everything and leave for 10 minutes, to release the liquids.
3.
Squeeze with your hands to release as much liquid as possible, until the pile is reduced by half. Add the ground pepper.
4.
Continue with the stuffing: put the cashews and water, 3 tablespoons of olive oil, ½ teaspoon of salt and dill into a blender, and mix until combined. Add the mixture to the spinach and mix.
5.
Grease a shallow dish with a diameter of about 40 cm. Dip each matzah in a bowl of salted water and arrange in the dish. Drizzle olive oil and place half of the filling on the matzahs, in a thin layer. Cover with another layer of matzahs, and again drizzle olive oil. Pour in the rest of the filling. Cover in the rest of the matzahs and more olive oil, as is, as a mold, or as cut borax triangles, at 180 degrees on the bottom shelf of the oven, for at least an hour.
Lior Schneidman's fish patties
It's funny to refer to Lior Schneidman's fish meatballs as a *first* dish, but that's what Passover makes us do, and eat. Every other day, of course, it's a fancy dish that is a fancy meal, whatever you call it.
She herself defines them as light, and delicious, with "a sour sauce that replaces the fish filet", and explains that "even on a normal day, I don't put bread or egg in them, which keeps them very airy".
the ingredients
1 kg fresh white fish, skinless and chopped
1/2 package cilantro
1/2 package parsley
1/3 package mint
5 green onions
Zest from a whole lemon
Juice from a whole lemon
A tablespoon of olive oil
Atlantic sea salt
For the yogurt dip:
300 grams of Greek yogurt 10% fat
A tablespoon of olive oil
garlic clove
Zest from half a lemon
Juice of a quarter of a lemon
Salt
For the salad:
1/2 a pack of cilantro
1/2 package parsley
1/3 package mint
Preparation
1.
Chop (or ask for it at the store) with a knife (don't grind!) a white fish without the skin.
2.
Chop coriander, mint, parsley (without the stems) and green onion. Mix in a bowl together with the fish, lemon juice and zest, olive oil and salt, until the mixture is uniform. Taste and adjust seasoning if necessary before cooking (it should be tasty enough to put it in a pita and eat it that way). Make beautiful little meatballs.
3.
Heat a pan on high heat with olive oil and fry the meatballs on both sides until they are brown.
4.
Mix yogurt, crushed garlic clove, olive oil, lemon juice, lemon zest and salt in a bowl.
5.
Remove the stems from the coriander, parsley and mint and mix the leaves in a separate bowl.
6.
Arrange the yogurt dip on a nice plate, top with the meatballs and then the fresh leaves. with appetite
The 11th season of MasterChef is broadcast on Sundays, Tuesdays and Saturdays at 12