"Lock time" made us hungry Israel today

Although the fortified ones on Mount Hermon did not enjoy culinary abundance, the wonderful series made us want to • Here are recipes based on military ingredients, with a contemporary twist

• Here's something you will not find in this article - a battle dose

  Photography: 

  Eyal Margolin - Ginny

In the last few days and especially since yesterday (Monday) evening, everyone is talking about only one thing - "lock time".

The new series of "Here 11", which already after a double premiere episode, seems to be one of the things in recent years on Israeli television.

Inspired by the series, we have collected recipes inspired by raw materials that you like to use in the army, but have upgraded, do not want you to eat canned food, God forbid.

More on this topic:

Closing time: Open and breathtaking wound

Online Madness: "The Best Broadcasting Body in Israel"

In other words, not canned tuna but a slice of fresh fish, fresh corn instead of canned corn and even an upgraded halva dessert that is completely different from that halva snack we are all familiar with from battle dishes.

You have a little less than a week until the next episode, you are expected to meet the schedule and prepare everything, by order. 

Red Tuna Carpaccio / July Isaac, Food Blog Thoughts of July

A light and wonderful dish that will upgrade you, so any hospitality will add a refreshing color to the table in the first section.

Carpaccio has always been perceived as a "pension" dish that belongs to restaurants but in practice is very easy to prepare and will always impress your guests.

What is important is to buy fresh raw materials and in addition to making it easier to prepare, you can ask your fisherman to "carp" the fish in advance and all you have to do is decorate with toppings and flavors just before serving.

When making carpaccio, we will always make sure to combine textures and flavors that will give contrast: sourness, saltiness, spiciness, as well as crunchiness that will give a counter to the delicacy of the fish.

Ingredients:

• About 100 g of fresh red tuna from carpaccio

• Half a handful of roasted pine nuts on a dry pan

• Tablespoon unroasted chopped pistachios

• Chopped green chili

• High quality olive oil

• Lemon / lime juice

• Atlantic sea salt or coarse salt (not fine salt)

• Ground black pepper

• Half a tomato or extra fat cherry

• For decoration: fresh okra sliced ​​to stars

preparation method:

• Transfer the tuna carpaccio to a flat serving plate

• Drizzle over olive oil, Atlantic salt and ground black pepper

• Sprinkle with the roasted pistachios and pine nuts

• Add the chopped chili

• Squeeze the tomato or cherry over the dish

• Arrange the slices of fresh okra nicely

• Finally add lemon / lime squeeze and immediately serve because the fish is conquered over time and changes color.

• It is recommended to serve with sourdough bread or good challah

Mexican (vegan) corn salad / Chef Noam Carmon

Ingredients:

• Two white corn on the cob

•

Juicy

large tomato

• Half a hot green pepper - if you find its substitutes then all is well

• Two small radishes 

• A quarter of a red onion

• A quarter of a bunch of fresh mint

• A quarter of a bunch of fresh coriander

• Juice of whole lemon or two lime

• Salt

• Natsus Corn 

How to prepare:

• Roast the two corn on a grid over a flame from all directions until completely browned, remove from the heat, refrigerate and with the help of a knife remove the corn kernels from the cob into a bowl.

To the bowl add tomatoes, red onion, radish, finely chopped hot pepper, the mint and coriander are also finely chopped, the lemon juice and salt to taste and mix well.

Transfer to a cool serving dish and place a few fresh pieces of corn nachos on the side of the bowl.

A pampering and easy-to-make halva mousse

Ingredients:

• 125 grams of sweet cream

180 grams of raw tahini

• 150 grams of silane 

Halva / Halva hairs

• 250 grams of whipping cream + 25 grams of powdered sugar

Instructions:

Mix tahini and sesame seeds until a uniform mixture is obtained

• Whip the sweet cream on medium speed for a minute and then start dripping the tahini mixture

• Increase speed until a stable foam is obtained, transfer to boxes and freeze for about 20 minutes.

Buy or make whipped cream and put it in a perfusion bag

• Remove the mousse from the freezer, place in a plate / cup, pour the whipped cream over it, drizzle with a little sesame seeds and crumble halva

Possible toppings for the top: pistachio, pecan or chocolate drippings.

Appetite!