Try these three Israel-inspired recipes from chef Michael Solomonov, owner of Zahav restaurant in Philadelphia.
Recipe: Chicken shishlik marinated with ramps and amba (on this page) Recipe: Fried cauliflower (on this page) Recipe: Rugelach with hazelnut and date filling (on this page)Using a sharp knife, cube the chicken into 1 inch by 1 inch pieces and place into a stainless steel bowl. In a blender or food processor, puree the onion, ramps, 2 tablespoons of salt, amba, and oil till very smooth. Pour over the chicken and refrigerate for at least 6 hours but up to 24 hours. Remove from marinade and skewer the chunks of chicken. Grill over high heat on 4 minutes per side or until cooked the chicken is cooked through. Remove from skewers and eat ferociously.
Serves 4
To make the labaneh, puree the garlic with the lemon juice and let stand for 15 minutes. Add the labaneh and herbs. Pulse to mix thoroughly. Season to taste with kosher salt and freshly ground black pepper. Cover and refrigerate for up to 24 hours.
Heat the vegetable oil in a heavy-bottomed pot to 350 degrees F. Remove the cauliflower florets from the core and separate the florets so that they are approximately 1 inch in diameter. Fry the florets for approximately 4 minutes until deep golden brown. Remove florets with a slotted spoon and drain on paper towels to remove excess oil. Season immediately with kosher salt. Serve with prepared labaneh.
Mix butter, cream cheese, sour cream, kosher salt, ½ cup of sugar and flour in mixer on low speed for 5 minutes or until the dough comes together. Wrap with plastic and refrigerate for 30 minutes.
Separately, mix the praline and date paste and reserve. Remove the dough from the fridge and split in two equal balls. Roll out the dough into discs about 14 inches in diameter and ½ inch thick. Spread the filling onto each disc, evenly, and spread till the perimeter of the dough. Cut each disc into 8 pie slices. Roll up into croissant — like crescents and place on a cookie sheet at least 2 inches apart from one another. Refrigerate the rugelach for one hour.
Preheat oven to 375 degrees F. Mix remaining sugar with the cinnamon and sprinkle over the rugelach. Bake rugelach for 15 minutes or until golden brown and just cooked in the center.
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