Two minutes to prepare, one minute to devour: Surprising algae recipes | Israel today

Photography and styling: Liron Almog

Yes, we already know that algae are healthy for us.

They are a great source of various minerals like calcium and iron, and are low in calories.

Many are praiseworthy, and rightly so.

To my taste they are also great to eat, provided you know what the hell to cook from them.

Sushi for me is not a homemade dish at all, and is kept by me as a sumptuous dining experience reserved for sushi masters who know how to create this wonderful dish properly.

Aside from the combination of flavors, sushi has some of the visual elegance, and I gave up the need to try and meet the standards.

So what is it?

When I think of algae more casually and effortlessly, I focus on the two most popular types, the ones sold in the various marketing chains.

Inspired by my friend Efrat Lichtenstein, who marveled at the brilliance and made a rice noodle stew spiced with seaweed, I made a very simple version of my own, almost childish, one that is suitable for almost any home.

From those wakama seaweed I mixed an almost traditional salad, except that instead of cucumbers I roasted zucchini, and the dish became autumnal at once.

And of course, I baked the flagship hit - crackers from nori seaweed, which takes exactly two minutes to prepare, and a minute to devour.

Seaweed cracker

Ingredients for about 50 units (depending on size):

√ 1 pack of nori seaweed for sushi

√ ½ a cup of olive oil

√ 2 tablespoons sesame oil

√ salt to taste

√ 4 tablespoons of white sesame and black sesame mixture

√ 4 tablespoons of dry spice mixture you like - c Ground ginger, crushed coriander seeds, garlic powder, onion powder, etc.

For dips:

√ A cup of sheep yoghurt seasoned with spices and herbs you like

√ A cup of homemade tahini with spicy you like

How to prepare:

Prepare a bowl with water, a little salt and a small brush.

Prepare a bowl of olive oil mixed with sesame oil and a small brush.

Place nori seaweed "sheet" on a work surface with the glossy side up.

Dip the brush in a little water and brush half of the surface.

Sprinkle with a little salt and fold the top in half.

Clamps, and can be brushed with very little water.

Brush the top with the oil mixture and sprinkle over it the mixture of the two types of sesame seeds and a little of the spice mixture.

Arrange on a baking sheet lined with baking paper.

Repeat the steps with all the pages.

Bake for about 12-10 minutes in a preheated oven at low heat, 120 degrees.

Turn the leaves in the middle of baking, so that the crackers are crispy from every direction.

If after 12 minutes of baking the crackers have some flexibility - bake a little longer, until maximum crispiness.

Serve with dips you like.

Seaweed cracker, Photo: Liron Almog

Zucchini and seaweed salad

Ingredients for 4 servings:

√ 2 zucchini

√ 2 tablespoons olive oil

√ salt to taste

√ ½ Pack of wakama seaweed, soaked in water until soft

√ a handful of coriander leaves

√ 2 chopped green onion branches

For the sauce:

√ 6 tablespoons rice vinegar

√ 6 tablespoons Mirin

√ 4 tablespoons soy

√ 6 tablespoons sesame oil

To serve:

√ Red chili slices to taste

√ A handful of roasted / fried and chopped peanuts

How to prepare:

Cut the zucchini into large cubes, and arrange on a baking sheet lined with baking paper.

Drizzle with olive oil, season with salt and roast in a preheated oven at 200 degrees for about 10 minutes until golden.

Meanwhile, squeeze the wakama seaweed well.

Mix all the sauce ingredients together.

Cool the zucchini to room temperature, and mix all the salad ingredients.

Season with sauce, garnish with chili and chopped peanuts and serve immediately.

Algae 2, Photo: Liron Almog

Rice noodles with vegetables and seaweed (inspired by Efrat Lichtenstein)

Ingredients for 6 servings:

√ 1 packet of rice noodles you like (200 g)

√ 1 zucchini cut into small cubes

√ 2 corn cobs disassembled into seeds

√ 1 cup garden peas

√ 1 cup small broccoli flowers

√ 2 tablespoons wakama seaweed

√ ½ 1 cup boiling water

√ 1 cup coconut cream

√ 1 teaspoon salt

√ 1 tablespoon sesame seeds √

1 tablespoon sesame oil

√ 3 tablespoons soy

√ 2 tablespoons grated ginger

√ 2 crushed garlic cloves

to serve:

√ A handful of chopped green onions

How to prepare:

Arrange all the ingredients in a large pan with a high rim and lid.

Bring to a boil with a lid.

Remove the lid and continue to cook for about 10 minutes until the noodles soften.

It is recommended to mix occasionally.

Sprinkle with chopped green onions and serve.

Rice noodles with vegetables and seaweed, Photo: Liron Almog

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