Jewish Life Digital Edition September 2015 | Page 101

PHOTOGRAPHS: ILAN OSSENDRYVER

STARTERS, SALADS AND DIPS

Couscous
salad with
pomegranate
2 tablespoons extra-virgin
olive oil
3 tablespoons red wine
vinegar
½ teaspoon sea salt
1 tablespoon minced fresh
mint
½ cup diced fennel
⅓ cup toasted pine nuts
1 tablespoon za'atar
(optional)
3 cups cooked Israeli
couscous
Seeds from 1 pomegranate

Crispy apple rings with
sweet tempura batter
¾ cup corn starch
¼ cup flour
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon pepper
¼ cup soda water
1 egg, slightly beaten
6 x Granny Smith apples

In a large mixing bowl, whisk together olive oil, vinegar, salt, fresh mint,
fennel, pine nuts and za'atar, if available. Add couscous and gently incorporate dressing and couscous with a fork. Add pomegranate seeds and again
gently fold through, but this time with a spoon. Allow salad to remain at
room temperature for half an hour so the flavours can blossom.

Moroccan Fish with coriander

In a bowl, mix first 5 ingredients, add water and egg, and
then stir till smooth.
Peel and core the apples, cut into 1.5cm rings and rub with a
little lemon juice. Dip the apples in the batter and fry in oil.
Once cooked, sprinkle heavily with icing sugar.

Pomegranate
guacamole
½ small white onion,
finely chopped
1 green chilli, finely diced
3 ripe avocados
¼ cup finely chopped
fresh coriander
1 ¼ teaspoons kosher salt
Juice of 2 limes
1 large clove garlic,
minced
Seeds from ½ medium
pomegranate (about ½ cup)
In a medium bowl, add the onion and the chilli. Split the
avocados in half and remove the pip. Scoop the avocados
into the bowl along with the coriander, salt, lime juice and
garlic. Mash everything together, and then fold in the
pomegranate seeds. Delish with fresh, warm challah.

1 cup water
¼ cup olive oil
2 large tomatoes, diced small
½ teaspoon red pepper flakes or to taste
Good pinch ground cloves
TIP:
3 bay leaves, or ½ teaspoon ground
Not enough dining room
1 tablespoon paprika
8 cloves garlic
chairs to go around?
1 bunch flat parsley
Use chair covers over
1 small bunch coriander
plastic chairs.
½ preserved lemon, skin only, rinsed
1 red pepper, sliced thin lengthwise
8 serving pieces salmon fillet, or any other thick fish
In a large widebottom pot, bring
the water, oil,
tomatoes, red
pepper flakes,
cloves, bay leaves,
and paprika to a
boil. Meanwhile,
coarsely grind the
garlic, parsley,
cilantro, and
preserved lemon in
a food processor using the pulse button. Add the ground mixture to the pot
and stir. Add the red pepper and the fish and bring to a boil. Reduce the
temperature to medium and cook covered for 20 minutes. Serve hot or at
room temperature, topping each serving with the sauce.
Makes 8 servings.
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