i've been on this magnificent israeli food kick lately. i think i've made shakshuka for eggboy and me about a zillion times in the past few weeks, maria and i had this incredible southern/israeli shabbat at city grit last friday, and i just developed a challah-crusted schnitzel recipe for the jew and the carrot, which will hopefully be posted soon! additionally (a big additionally!!!) i recently got word that i'm going to israel this summer on a culinary birthright trip! eeeeeeyaaiiiii!!!! when i found out that a culinary trip even existed, i was suddenly thankful that i had been rejected all those times before. so finally i'm going, i'm friggen excited to stuff my face with sabich, and i'm a wee bit nervous because i'm sometimes awkward with new people and i'm not going with anyone i know :-O.
anywho, i love israeli food for many reasons, including: it's often very colorful, it comes in fun words (even funner words than ikea furniture, if you can imagine), and it's usually super healthy. unless it's schnitzel*, but what schnitzel lacks in health it makes up in taste.
*yes, schnitzel is also austrian! israeli schnitzel is usually made with turkey or chicken so that it's kosher, and instead of potato salad, it's often served with hummus and french fries.
if you are like whaaaa how do i get into israeli food??? here are some ways:
1. go to smorgasburg and try schnitz nyc's awesome fantastic beautiful banh mi-ish israeli schnitzel.
2. go to taim for super yummy falafel or sabich!
3. make shakshuka:
my go-to recipe began as smitten kitchen's but laziness and lack of some ingredients made way for a simpler twist on it:
makes 2-4 servings, depending on how hungry you are!
1/4 c olive oil
1 medium onion, chopped
4 cloves of garlic
salt + pepper + chilli flakes to taste
1 28 oz can of whole peeled tomatoes
parsley and cheese, optional
1. heat olive oil in a pan over medium heat. add onions and cook until soft, about five minutes. add garlic, salt, pepper, and chilli, cook for a few more minutes.
2. open can of tomatoes and use scissors to cut them into small chunks. (see: the lazy girl's guide to chopping canned tomatoes.) add them to the pan.
3. when the mixture starts to boil, crack the eggs in. spoon the tomatoes over the eggs so that the tops get cooked. cook until the whites of the eggs are firm.
4. sprinkle with parsley and cheese if using. serve with pita.