Last Saturday, which was cold and rainy, made it clear that winter was already here. Due to the security situation and the shortage of working hands, citrus picking began a little early this year. To me, the tangerine, which is now at the peak of its season, is the star of citrus fruits. It is named after Clement Rodier, a French priest
who created hybridization in the 17th century. Botanically, it is actually a variety of tangerine.
The orchard is the essence of Israeliness - a magical, quiet, pleasant and delicious place. And you can't pick without eating fresh fruit from the tree. Therefore, if you can, I recommend that you participate in the harvest. It calms me down and allows me to clear my head a bit from the stressful period.
Yossi Shitrit, Photo: Assaf Carla
Not everyone has a good tangerine. In my daughter's classroom, there is even a sign: "Please do not peel tangerines." I don't understand it, because to me it is delicious and sweet. And besides eating it just like that, you can also prepare quite a few foods with it. And because the healthiest part of it, with a lot of vitamin C, is in the shell - so it's important to use it too. So get two recipes that pay homage to tangerine, and taste good in your mouth.
Add the tangerine juice and honey,
Chicken with tangerines
Ingredients:
√ 2 quartered onions√ olive oil for frying
√ 1 teaspoon white
pepper√ 1 teaspoon coriander seeds√ 1/2 teaspoon turmeric
√ 6 cardamom
pods√ 1/2 teaspoon ginger powder√ salt
√ 1/2 whole head of garlic√ juice from 3 tangerines
√ 2 heaping tablespoons of honey√ 5 thighs (depending on the size of the pan)
√ 3 tangerines cut into eights (with the peel)
√ 2 coarsely
cut celery stalks
√ 4 thin slices of ginger Terry
How to prepare:
1. Fry the onion in a wide saucepan that can fit in the oven.
2. Add the spices and garlic and fry for another 3 minutes.
3. Add half a cup of water, the tangerine juice and the honey and bring to a boil.
4. Lower the heat slightly and arrange the thighs in a saucepan, with tangerine, celery, ginger and fresh slices between them.
5. Cover the pot and cook for 45 minutes.
6. Place in the oven for another 20 minutes on high
heat until browned.
Basmati rice with tangerine peels, photo: Assaf Carla
Basmati rice with tangerine husks
Ingredients:
√ peels from 3 tangerines
√ 2 cups basmati
rice√ 3 bay leaves√ 3 cardamom
pods
√ 2 teaspoons salt
√ 100 g almond
slices√ 1 handful of chopped dill
How to prepare:
1. Sauté the tangerine peels to remove the bitterness: put them in boiling water for five minutes and transfer to cold water. Repeat three times.
2. Cook the rice in a covered saucepan with 2 cups of hot water, bay leaves, cardamom, salt and 15 tangerine peels for 3 minutes.
4. In a separate pan, fry the almond slices lightly until browned.
5. Chop the remaining tangerine peel and a handful of dill.
6. When the rice is ready - separate it with a fork and place in a serving plate.
<>. Mix the dill, almonds and tangerine peels that we chopped and sprinkle over the rice.
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