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#FoodieFriday: Grilled Halloumi with Lemon

Posted on:
June 20, 2014
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We hear it’s going to be a beautiful weekend to start off the summer!

To celebrate summer’s official start, there’s no better way than to fire up the good ol’ BBQ and grill some halloumi!

Grilled Haloumi Cheese and Lemon


  • 2 lemons
  • 1/2 pound Haloumi cheese
  • 1 large garlic clove
  • 1/4 teaspoon salt
  • 1/4 teaspoon sugar
  • 1/4 cup plus 2 tablespoons olive oil
  • 4 (3/4-inch-thick) slices peasant or country-style bread
  • 2 tablespoons finely chopped fresh dill


Prepare a gas grill for direct-heat cooking over moderately high heat.

Cut 8 thin slices from lemons, then squeeze enough juice from remainder to measure 2 tablespoons and put in a bowl.

Halve cheese diagonally, then cut each triangle, cut side down, into 1/3-inch-thick slices.

Mince garlic and mash to a paste with a pinch of salt using side of a large heavy knife, then add to lemon juice. Whisk in salt and sugar until dissolved, then add 1/4 cup oil, whisking until combined.

Separately toss lemon slices and cheese each with 1/2 tablespoon dressing.

Brush both sides of bread with remaining 2 tablespoons oil.

Grill bread, cheese, and lemon slices on grill rack, covered, turning over once (use a metal spatula to scrape under cheese to loosen before turning), until bread is toasted (2 to 3 minutes total), grill marks appear on cheese (3 to 4 minutes total), and lemons begin to wilt (4 to 6 minutes total).

Whisk dill into remaining dressing. Divide bread among 4 small plates and top with cheese and lemon slices. Drizzle with dressing and serve immediately.

:: Epicurious

Guinness World Record breaking Shabbat meal is set in Tel Aviv

Posted on:
June 16, 2014
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Last Friday evening, a shabbat dinner known to host 2,226 people, one being an official Guinness World Records representative, took place in a large venue by the Tel Aviv port.

The record breaking event was jointly hosted by Chabad- Lubavitch and White City Shabbat, whom without which, the 800 bottles of wine, 80 bottles of vodka, 50 bottles of whisky, 2,000 challah rolls, 1,800 pieces of chicken, 1,00 pieces of beef, and 250 vegetarian meals wouldn’t be possible.

Not only is Tel Aviv hot in the public eye right now for their gay pride efforts, but now their status as Guiness World Record breakers as well!

Read more at Times of Israel.

#FoodieFriday: International Falafel Day Edition

Posted on:
June 13, 2014
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On June 12th falafel lovers around the world united to celebrate the Middle Eastern delicacy of the falafel ball- a fried chickpea treat that is the perfect amount of crispy on the outside and soft on the inside.

In celebration of this mouthwatering creation, SDM is providing a DIY falafel recipe so you can have a taste of Israel in your own home.

Bete Avon (enjoy)!


You can freeze the falafel mixture without the flour and the baking soda. Thaw it when you’re ready to use, add the flour then baking soda, and fry as usual.

For a real Israeli experience serve the falafel in a pita bread with hummus. Add chopped Israeli salad and a tahini dip, Israeli cucumber pickles, sauerkraut and hot pepper or Yemeni schug are also welcomed in the pita.

You can find a special falafel making tool in some kosher markets, or wet your hands and use them to shape little 1.5” balls.

Yields about 40 falafel balls


1 lbs. chickpeas (dried, not cooked)

1 onion

4 garlic cloves

2 bunches of cilantro

1-2 teaspoons chili pepper flakes

2 teaspoons ground cumin

2 teaspoons paprika

2 teaspoons ground coriander

2 tablespoons grated fresh ginger (optional)

2 teaspoons table salt

2 tablespoons flour

2 teaspoons baking soda

Canola or corn oil for frying


1.Soak the chickpeas in water overnight. Drain.

2. Grind the chickpeas, onions, garlic and cilantro in a meat grinder. Add the chili, cumin, paprika, coriander, ginger, salt, flour and baking soda and mix well.

3. Heat the oil in a deep fryer or a frying pan to a medium heat.

4. Form 1” round balls using a special falafel tool (or simply using a spoon or wet hands) and fry until the falafel are golden brown and are cooked through.

5. Serve in a pita bread with tahini sauce and Israeli salad.

:: Haaretz.com


Falafel lovers of the World Unite

Posted on:
June 12, 2014
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Calling on all Foodies: today is International Falafel Day!

There really is no better way to celebrate and show your support by Instagramming before your first bite of it today – and make sure not to forget to use the #falafelday hashtag!

We’ve dug into our archives to find out the best way to serve falafel:

“The Israeli falafel is served in a pita bread and may include Israeli salad (oops, I meant Arab salad), hummus (did I mention the hummus war?), German sauerkraut, Iraqi fried eggplant and pickled mango sauce, Yemeni hot sauce and French fries (to name just a few of the additions). This combination cannot be any more Israeli.

Israeli or not, falafel in a pita bread with hummus and tahini dip, and with a chopped vegetable salad is a well balanced meal that will work well for vegans, vegetarians and anyone else coming for dinner. It’s cheap and easy to make, so there’s no reason not to prepare it often.”

So today, in honour of International Falafel Day, keep calm and eat falafel!


#FoodieFriday: Homemade Shawarma

Posted on:
June 6, 2014
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Ever have a sudden craving for Shawarma on a Laffa? We definitely do. Ever wonder if it’s possible to make at home? It is now, thanks to Joy of Kosher. So, for today’s #FoodieFriday, we’re going to give Shawarma a try!

Homemade Shawarma

By Shifra Klein


  • Prep Time : 10 min
  • Cook Time : 16 min
  • Ready Time : 26 min




  • 1 pound skinless, boneless chicken legs
  • 1/3 cup canola oil
  • 1 tablespoon turmeric
  • 1 tablespoon ground coriander
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper


Slice chicken into thin strips. Combine the oil and spices and mix into chicken. You can marinate the chicken overnight in the fridge to intensify the flavor. Heat a frying pan on medium/high heat and place spiced chicken strips in pan. Cook in pan for about sixteen minutes – about eight minutes per side. Make sure chicken gets a nice crunchy exterior. Remove from pan and leave as is or chop chicken into even smaller pieces. Serve with chopped fresh vegetables, hummus and hot peppers in a pita or laffa.

:: Joy of Kosher

#FoodieFriday: Broccoli-Cheddar Grilled Cheese

Posted on:
May 30, 2014
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For our last #FoodieFriday post before Shavuot, we’ve decided to spotlight a delicious grilled cheese sandwich. Check it out!

Broccoli-Cheddar Grilled Cheese

Broccoli-cheddar soup meets grilled cheese, and they become monogamous life partners and live happily ever after.
Category: Lunch, Main Dish
Yield: 1 sandwich


  • 2 Tbsp olive oil, divided
  • 1 shallot, diced
  • 1 clove garlic, minced
  • 1¼ cups fresh broccoli florets, diced small
  • 3 oz (about ¾ cup) shredded sharp cheddar cheese
  • ⅛ tsp paprika
  • Pinch cayenne pepper
  • Salt and pepper to taste
  • 2 slices sourdough or other hearty sandwich bread


  1. Heat olive oil in a skillet over medium heat. Add shallot and garlic and saute until translucent and softened, about three minutes. Add broccoli and cook until broccoli is tender-crisp, about five minutes (cook longer if you like softer broccoli).
  2. Remove from heat and stir in shredded cheddar. Remove to a bowl and wipe out your skillet.
  3. Over medium-low heat, heat the other tablespoon of olive oil. Spread broccoli-cheese mixture on one slice of bread and top with the other slice. Cook until bread is browned and cheese is completely melted (about two minutes), then flip and cook on the other side for another minute. Serve immediately.

:: Baked-In