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Sweet with a Twist: Three Cherry Recipes by Yossi Sheetrit | Israel today

2022-06-30T08:57:42.033Z


In salads, desserts and stews • Yossi Sheetrit with three recipes that combine the most coveted fruit of the season - the cherry • So wear black (so they do not see the stains), bring gloves - and work


The cherry fruit is a symbol of prestigious and special status - and not in vain.

The cherry symbolizes abundance and purity.

In Japan they even celebrate the cherry blossoms, in Morocco they celebrate the holiday of cherries where the queen of cherries is chosen, in the IDF they called one of the best units a cherry, and its name is associated with many other images of something bigger than life.

The biggest problem with cherries is that they are so delicious that you can't stop eating them.

That way, as they are (and still be careful, because if you exaggerate it can be harmful).

So that I do not constantly snack on the cherries as seeds, I combine them in my cooking.

The variety is almost endless: from the use of cherries for decoration, through the preparation of desserts, drinks and jams, to stews.

The two most important rules when cooking with cherries are:

1. Wear black - because the cherry leaves stains.

Gloves - The paint is absorbed into the skin and is difficult to remove.

The season is short and the craft is multiple - forward to cooking.

You can't stop eating them.

Cherries, Photo: Assaf Carla

Scordelia walnuts and cherry salad

Ingredients for Scordelia:

• 400 grams of peeled walnuts

• 400 grams of boiled and peeled potatoes

150 ml olive oil

• 200 ml of cold water

• 35 grams of vinegar (white)

• 20 grams of salt

• 40 grams of garlic

Grind all the ingredients well to a smooth mash.

Scordelia walnuts and cherry salad.

Excellent for salad, Photo: Assaf Carla

Ingredients for salad:

• 1 cup pitted cherries

• A handful of roasted walnuts

• 1/2 finely chopped green hot pepper

• 3 stalks of green onion, thinly sliced

• A handful of parsley leaves

• Black pepper, salt

1. Flatten a thin layer of scordelia on a flat plate.

2. Mix the salad ingredients, sprinkle over the scordelia and serve.

Ceviche entias and cherries.

Excellent with fish, Photo: Assaf Carla

Ceviche entias and cherries

Ingredients:

150 grams fresh bones without bones and skin, cut into thin cubes

• A little olive oil

• 2 handfuls of pitted cherries

• 3 tablespoons olive oil

• One lime juice

• A handful of mint or mint leaves

1/2 hot red pepper, cut into thin rings

• Coarse salt

1. Take baking paper or plastic wrap, spread a little olive oil and place the fish cubes.

2. Place more baking paper or plastic wrap over the fish, and with the help of a sledgehammer, gently beat the fish and flatten until a thin sheet of fish is obtained.

Transfer to a flat plate (without the baking paper or plastic wrap).

Flatten the fish until a thin sheet of fish is obtained.

Ceviche, Photo: Assaf Carla

Squeeze a handful of cherries (you can also use your hands) to make 4 tablespoons of juice.

4. Mix the cherry juice with the olive oil and lime juice.

Sprinkle the pitted cherries, mint leaves and hot pepper over the fish.

6. Pour the sauce over the cherry juice, olive oil and lime juice over everything, sprinkle a little coarse salt and serve.

Beef patties, burgul and cherries.

An almost endless variety of possibilities, Photo: Assaf Carla

Beef patties, burgul and cherries

Ingredients for patties:

1/2 kg ground beef

• A handful of thinned burgundy

• A handful of finely chopped celery leaves

1/2 tablespoon bhart

• 1 teaspoon cinnamon

1/2 teaspoon of finely ground milk

1/2 teaspoon black pepper

1/2 1/2 teaspoons fine salt

1. Soak the burgundy in a bowl with water at room temperature for about an hour, then strain.

2. Mix all the ingredients together and drizzle into small patties the size of a cherry.

Yossi Sheetrit, Photo: Assaf Carla

Ingredients for the sauce:

• 3 thinly sliced ​​onions

• 1/4 cup olive oil

• 2 tablespoons honey

• 1 tablespoon pomegranate concentrate

• 1 teaspoon cinnamon

• 2 handfuls of pitted cherries

• A handful of mint leaves

1/2 cup fresh cherry juice

1. In a saucepan, fry the onions in the olive oil until golden, add the rest of the sauce ingredients, except for the cherry juice, and continue to fry for another two minutes while stirring.

Lower the heat and arrange the patties as densely as possible.

2. Add the cherry juice and a glass of water, and cook over low heat for 35 minutes.

3. At the end of cooking, it is recommended to put it in the oven for about 10 minutes to brown it. 

Photography and styling: Assaf Carla

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Source: israelhayom

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