Israeliwinterfruitcup Recipes
ISRAELI COUSCOUS AND SPICY HERB FRITTATA
In Italy leftover pasta is often recycled into a frittata. I decided to do the same with some Israeli couscous that I had tossed with a spicy Yemeni herb and chili paste called zhoug that I found in Yotam Ottolenghi's book "Jerusalem." I liked the couscous with the chili paste better in this pretty frittata than I did on its own. You won't use up all of the zhoug in the frittata but you will be glad to have the relish on hand to use as a condiment. Note that I do not cook my Israeli couscous in boiling water; I find that it becomes too mushy that way.
Provided by Martha Rose Shulman
Categories brunch, dinner, lunch, appetizer, main course
Time 1h30m
Yield Serves 6 as a main dish, 12 as a starter
Number Of Ingredients 17
Steps:
- To make the zhoug, place all of the ingredients except the olive oil and water in a mini-food processor or small food processor and pulse several times. Add the olive oil and water and pulse until you have a coarse paste. It should not be a purée.
- To reconstitute the couscous, place in a medium size microwave-safe bowl and add salt to taste. Bring 1 1/2 cups water to a boil and pour over the couscous. Let sit for 30 minutes, until most of the liquid has been absorbed. Drain off excess water and place a plate over the bowl. Place in the microwave and microwave for 3 minutes. Carefully remove from the microwave - the bowl will be hot. Carefully remove the plate, taking care to avoid steam. Stir in 1/3 cup of the spicy herb paste. Taste, adjust salt and set aside.
- Beat the eggs in a large bowl. Stir in salt to taste (I use about 1/2 teaspoon), the yogurt, and the couscous.
- Heat the olive oil over medium-high heat in a heavy 10-inch nonstick skillet. Hold your hand above it; it should feel hot. Drop a bit of egg into the pan and if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. Once a few layers of egg have cooked during the first couple of minutes of cooking, turn the heat down to low, cover 10 minutes, shaking the pan gently every once in a while. From time to time remove the lid and loosen the bottom of the omelet with a wooden spatula, tilting the pan, so that the bottom doesn't burn. It will however turn golden. The eggs should be just about set.
- Meanwhile, heat the broiler. Uncover the pan and place under the broiler, not too close to the heat, for 1 to 3 minutes, watching very carefully to make sure the top doesn't burn (at most, it should brown very slightly and puff under the broiler). Remove from the heat, shake the pan to make sure the frittata isn't sticking and allow it to cool for at least 5 minutes and for up to 15. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter. Cut into wedges or into smaller bite-size diamonds. Serve hot, warm, at room temperature, or cold.
Nutrition Facts : @context http, Calories 253, UnsaturatedFat 8 grams, Carbohydrate 26 grams, Fat 12 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 246 milligrams, Sugar 1 gram, TransFat 0 grams
ISRAELI COUSCOUS
Steps:
- Bring a small pot of well-salted water to a boil over high heat. Add the Israeli couscous and cook until cooked through, 6 to 7 minutes. Strain from the water and reserve.
- Coat a large saute pan with olive oil. Add the garlic and crushed red pepper and bring to high heat. After a few minutes, add the almonds to toast them in the oil. When the garlic is golden and very aromatic, remove it from the pan and discard it. Add the cooked couscous and chicken stock. Season with salt and cook until the stock has reduced by half. Add the pomegranate seeds, apricots, and scallions. Stir to combine and taste to make sure it is delicious.
- Serve hot or at room temperature.
More about "israeliwinterfruitcup recipes"
10 BEST ISRAELI FOOD RECIPES | YOUR ISRAELI FOOD GUIDE
From luxurycolumnist.com
4.7/5 (6)Category DineCuisine IsraeliTotal Time 35 mins
5-INGREDIENT ISRAELI RECIPES - JAMIE GELLER
From jamiegeller.com
Author Jamie GellerEstimated Reading Time 3 mins
70 ISRAELI RECIPES - JAMIE GELLER
From jamiegeller.com
Estimated Reading Time 50 secs
10 BEST ISRAELI COUSCOUS RECIPES | YUMMLY
From yummly.com
ISRAELI SALAD (EASY TOMATO CUCUMBER SALAD)
From downshiftology.com
ISRAELI RECIPES | FOOD & WINE
From foodandwine.com
ISRAELI COUSCOUS - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
ISRAELI CHICKEN CURRY WITH SPINACH | GALILEE GREEN
From galileegreen.com
11 ULTIMATE WINTER COMFORT FOODS TO EAT IN ISRAEL - ISRAEL21C
From israel21c.org
33 BEST ISRAELI DESSERTS IDEAS | ISRAELI DESSERTS, DESSERTS ... - PINTEREST
From pinterest.com
COOKING WITH THE SPICES OF ISRAEL
From israelforever.org
WARM YOUR HEART WITH THIS ETHIOPIAN / ISRAELI STEW - GALILEE GREEN
From galileegreen.com
ISRAELI SALAD (CHOPPED SALAD RECIPE) (VIDEO) - A SPICY PERSPECTIVE
From aspicyperspective.com
HOW TO COOK ISRAELI COUSCOUS - THE SPRUCE EATS
From thespruceeats.com
WINTER FRUIT CUP RECIPE | MYRECIPES
From myrecipes.com
10 BEST ISRAELI CHICKEN RECIPES | YUMMLY
From yummly.com
BEGINNER'S GUIDE TO ISRAELI COOKING - SIMPLY RECIPES
From simplyrecipes.com
10 ISRAELI CONDIMENTS EVERYONE SHOULD BE USING | ALLRECIPES
From allrecipes.com
DELICIOUS ISRAELI FOOD: 33 MUST TRY DISHES IN ISRAELI CUISINE
From myadventuresacrosstheworld.com
3 WAYS TO UNWIND WITH SMOOTH ISRAELI COCKTAILS - ISRAEL21C
From israel21c.org
ISRAELI WINTER FRUIT CUP - BIGOVEN.COM
From bigoven.com
ISRAELI WINTER FRUIT CUP RECIPE - WEBETUTORIAL
From webetutorial.com
COOKING ISRAEL: THE ISRAEL FOREVER FOUNDATION
From israelforever.org
ISRAELI RECIPES, CUISINE IDEAS & MENUS | EPICURIOUS.COM
From epicurious.com
THE 10 COOKIES YOU WILL FIND IN ANY ISRAELI BAKERY
From myjewishlearning.com
ISRAELI COLD FRUIT SOUP - BIGOVEN
From bigoven.com
THIS ISRAELI FIZZY DRINK IS THE BEST WAY TO USE UP SUMMER FRUITS
From myjewishlearning.com
THE DIVA THAT MADE KIWIFRUIT GINGER & CHILI JAM - JACKIE GORDON
From jackiegordon.com
ISRAELI COUSCOUS DRIED FRUIT SALAD - LORD BYRON'S KITCHEN
From lordbyronskitchen.com
GARLICKY ISRAELI COUSCOUS | FOR THE LOVE OF COOKING
From fortheloveofcooking.net
SOME OF THE BEST ISRAELI DESSERTS | TOUCHPOINT ISRAEL
From touchpointisrael.com
ISRAELI WINTER FRUIT CUP - CHAMPSDIET.COM
From champsdiet.com
CASUAL ISRAELI FEAST | COOKING LIGHT
From cookinglight.com
EASY ISRAELI COUS COUS DISH - FIVE SILVER SPOONS
From fivesilverspoons.com
6 MOST POPULAR ISRAELI DESSERTS - TASTEATLAS
From tasteatlas.com
CHILLED FRUIT CUPS - REAL MOM KITCHEN - RECIPES
From realmomkitchen.com
10 FOODS FROM ISRAEL YOU SHOULD KNOW ABOUT THAT AREN’T HUMMUS
From brit.co
99 ISRAELI DESSERTS IDEAS | ISRAELI DESSERTS, DESSERTS, FOOD
From pinterest.com
ISRAELI RECIPES | ALLRECIPES
From allrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
