In recent years I have learned to enjoy Fridays very much, thanks to spending time with the children and the family atmosphere that exists on this day of the week.
Every time it surprises me anew because when I was a child myself - I really didn't like Fridays.
Something about preparing for Shabbat signaled a kind of farewell to me, perhaps the farewell to the days of the week and the week that was.
And those who know me know that I have a hard time with breakups.
This feeling grew stronger when I lived abroad. There, overseas, Friday can blur in one second and be "swallowed" by the rest of the week. But I, and it didn't matter where I was, I always felt the atmosphere of Fridays. Maybe it has to do with the tradition and values I absorbed From home, and perhaps this is simply another answer to the question "What is an Israeli?"
I had a very hard time choosing recipes for this Friday.
I felt like doing something that characterizes Israeliness, and maybe the upcoming elections made me feel like doing something Zionist.
So I thought about our Israeli inventions, and came up with the idea of cooking with cherry tomatoes.
These small and playful ones, you can make a lot of them: jams, sauces, toppings, roast, bake, fry - and eat fresh.
There are endless ideas and uses for this tiny tomato.
I remember that when Ophir, my daughter, was little, she loved cherry tomatoes so much that we literally had to hide them from her eyes - otherwise she would not have resisted the temptation and eliminated the entire package ("we will be enough",
in professional parlance).
Fish patties with yellow cherry tomatoes
For meatballs:
√ 1/2 kg of ground fish
√ 1 flat spoon of salt
√ Handful of chopped cilantro
√ 1 spoon of pickled lemon
√ 1/2 chopped hot green pepper
√ Handful of white bread - soaked in water for 10 minutes and squeezed (you can use bread crumbs instead ) For the
sauce:
√ 2 handfuls of okra
√ 10 cloves of garlic halved
√ 2 cups whole yellow cherry tomatoes
√ 1 tablespoon pickled lemon
√ Juice of 1 lemon
√ 1/4 teaspoon white pepper
√ 1/4 teaspoon cumin
√ Salt
1. Mix the meatball ingredients and form balls.
2. Fry the okra in deep oil or in a chipper.
The reason we fry the okra first (which is true for any use of okra) is that we "close" it.
The mucus will not come out, and its slightly crispy texture will be preserved.
3. In a wide pot, fry the garlic in olive oil for about 2 minutes.
4. Add the cherry tomatoes and the pickled lemon and fry on a medium flame for about 10 minutes.
5. Add the lemon juice and blink for another 5 minutes.
6. Add the spices, mix and continue to fry a little.
7. Add 1/2 cup of water and cook for another 10 minutes.
8. Arrange the meatballs and okra in the sauce pot, cover and cook on a low flame for 30 minutes.
Tip: If this is the main dish, it is recommended to serve it with a heaping spoonful of labneh on top.
Cherry tomato gazpacho with colorful cherry tomato salad and anchovies
For gazpacho:
√ 1/2 kg red cherry tomatoes
√ 1/2 peach
√ 1/2 small onion cut into quarters
√ 1 garlic clove
√ 4 tablespoons sherry or red wine vinegar
√ 1 teaspoon coarse salt
√ 1/4 cup oil olive
1. Grind everything together in a blender to a smooth soup texture.
The oil is added slowly while grinding.
2. Filter and transfer to the refrigerator.
Tip: gazpacho is served very cold.
For the salad:
√ 1/2 we will provide a mix of halved colorful cherry tomatoes
√ 30 grams of pine nuts
√ 4 anchovy fillets
√ 5 chopped basil leaves
√ A pinch of salt
√ Olive oil
1. Toast the pine nuts in a pan with
olive oil and chop.
2. Mix all the salad ingredients in a bowl, and add to the salad also the oil in which we roasted
the pine nuts.
Serving:
Pour the gazpacho into a soup bowl, place a heaping spoonful of the salad in the center - and drizzle a little olive oil.
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