Alongside the terrible tragedy that has befallen us, there is a spirit of volunteerism, mutual responsibility and an amazing contribution. For me, giving gives me a sense of belonging. That I, too, in my own way and in my abilities, contribute something to the effort. I feel like I'm doing something useful, and not sitting on the sidelines.
Hiva, my restaurant, is closed due to the situation, and many of my employees have been drafted into the reserves. It was important for me, in the midst of all the chaos we were in, to keep in touch with them and show that I cared. And so it turned out that the team that was not drafted into the reserves enlisted in the mission with me.
With the soldiers. It is important to keep in touch, photo: Assaf Carla
We organized with amazing donors, traveled to the bases where our employees are located and made them a little happy. And along the way, we kind of healed ourselves from the feeling of unpleasantness that they're there and we're here.
It is important for me to thank Nir Dalins and Yoram Budzanek, my partners. Dear Guy who donated hummus and falafel, Shibolet Hod Hasharon who donated hundreds of pita breads to me, my entire amazing team, photographer Assaf Carla and his team and all the generous donors.
In the spirit of these days, we went for two simple, satisfying and delicious recipes, which express more than anything else the beautiful Israeli spirit that we see today from all sides.
Falafel balls
The falafel. Starts with hummus, photo: Assaf Carla
Ingredients:
√ 1 2/1 cups dried chickpeas (of the small variety)
√ 1 cup coriander leaves
√ 1 cup parsley leaves
√ 1 small onion, peeled and halved
√ 5 cloves peeled garlic
√ 1/2 hot green pepper
√ 5 tablespoons of water
√ 2 heaping tablespoons of breadcrumbs
√ 1 teaspoon cumin
√ 1 teaspoon sweet paprika
√ 1 teaspoon salt
√ 1/2 tsp. black pepper
√ 1 tsp. baking soda
√ 1 liter of deep frying oil
√ to serve: Pita bread, tahini, amba and vegetables
How to prepare:
Making the falafel, photo: Assaf Carla
1. The chickpeas should be soaked in water at least 12 hours before preparation.
2. Grind the chickpeas with the coriander, parsley, onion, garlic and hot pepper until uniform. Add water, breadcrumbs and spices.
3. It is recommended to cool the mixture in the refrigerator for an hour.
4. Add 1 teaspoon baking soda to the mixture and mix well.
5. Form balls from the mixture with moist hands.
6. Fry the balls in a saucepan in hot oil (3-4 cm high) for 2-3 minutes, until browned.
Amba Kebab
The kebab. With a lot of fat, photo: Assaf Carla
Ingredients:
√ 1 kg of lamb meat with fat, minced
√ 200 g amoeba
√ 1 bunch of parsley
√ 3 tablespoons bharat
√ salt and pepper
√ to serve: Pita bread, tahini and vegetables
How to prepare:
Preparation of the kebab, photo: Assaf Carla
1. Mix all ingredients well into a smooth mixture.
2. Let the mixture rest in the refrigerator for at least 1/2 hour before creating the patties, then kebab.
3. It is advisable to perform the operation the day before and leave the kebabs in the fridge overnight. After a night in the fridge, grill.
The section was photographed in Tulkarem, Post 105 of Battalion 9306
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