Jerusalem Hummus
Jerusalem hummus is garnished with hot, spiced ground beef, often with the addition of pine nuts.
1 tablespoon canola oil
1 cup chopped onion
1 pound ground beef
2 garlic cloves, slivered
2 tablespopns pine nuts
1/2 teaspoon baharat
salt to taste
fresh parsley to garnish
Hummus Techina
The secret to great Israeli-style hummus is an obscene amount of techina (tahini).
HUMMUS
1 cup dried chickpeas
2 teaspoons baking soda
1 ½ cups Basic Techina Sauce (below), plus a bit more for the optional topping
1 teaspoon salt
¼ teaspoon ground cumin
Paprika, for garnish
Chopped fresh parsley, for garnish
Olive oil, for drizzling
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BASIC TECHINA SAUCE
1 head garlic
3/4 cup lemon juice (from 3–5 lemons)
Salt
2 generous cups techina
1/2 teaspoon ground cumin
Israeli Hummus
To make authentic hummus you must start with dried chickpeas.
HUMMUS
2 cups dried chickpeas
1 medium onion, peeled and cut into quarters
5 cloves garlic
1 bunch fresh parsley (optional)
1 teaspoon cumin (optional)
4-5 tablespoons tahini
Juice of 1 lemon
Salt
Olive oil
Paprika
Coarsely chopped parsley leaves
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GREEN HUMMUS VARIATION
1/2 bunch fresh parsley
1/2 bunch fresh cilantro
Israeli Chocolate Spread
Chocolate spread permeates Israeli meals and is even packed in army supply kits.
1 cup unsalted butter
1 cup sugar
3 large pasteurized eggs (in-shell pasteurized eggs may be used safely without cooking)
1 teaspoon vanilla extract
5-6 heaping tablespoons unsweetened cocoa powder
Chocolate Babka
This babka is so easy, baking it almost feels like cheating. I have a hard time not eating it as it comes out of the oven.
FILLING
2/3 cup sugar
1/4 cup all-purpose flour
1 teaspoon unsweetened cocoa powder
Pinch salt
6 tablespoons (3/4 stick) unsalted butter, chilled and cubed
1/3 cup dark chocolate (at least 60% cacao), chopped
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DOUGH
2 tablespoons active dry yeast (or 3 1/4-ounce packages)
2 1/4 cups all-purpose flour, plus more if needed
6 tablespoons sugar
Pinch salt
6 tablespoons milk
1/2 teaspoon vanilla
1/4 teaspoon finely grated lemon zest
2 large eggs, plus 1 large egg yolk
6 tablespoons (3/4 stick) unsalted butter, softened
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