by cookbookarabia

Archive for the ‘Israelian kitchen’ Category

London, Ottolenghi & pomegranate

In Israelian kitchen, Middle Eastern kitchen, Palestinian kitchen on March 1, 2011 at 4:46 pm

Recently Merijn was in London for delicious. and visited the fantastic Ottolenghi places, the one in Islington, and met Yotam & Sami. It was so great to see their warm and superb Middle Eastern fusion kitchen live. Even nicer was Yotam’s warm enthusiasm. Merijn gave him our books, and we are proud he loves them as much as we loves his/their books. We made plans to cook together here in Amsterdam, as Yotam’s coming to promote his great Plenty book.  And to conclude this post: a festive cocktail (with or without champagne) with pomegranate for prosperity and a free future for the whole Arab world!

Prosperous pomegranate cocktail

Mix pomegranate juice with champaign or sparkling water, make mint sugar from fresh mint, lemon rind and sugar and dip the wet glasses in the mintlemonsugar. Pour in the pomogranate cocktail and add some seeds!

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Souk el Tayeb meets Arabia

In Israelian kitchen, Lebanese kitchen, Middle Eastern kitchen, Palestinian kitchen, Turkish kitchen, Za'atar on December 1, 2010 at 10:19 pm

Now here’s some pictures of our wonderful dinner at Proef! First let’s start with the menu, by Kamal Mouzawak and us.

Arabia’s Pistachiospread & Pumpkinhummous & cauliflower couscous (see previous post)

Hommos & labne

Tabbouleh – the parsley burghul salad with lots of lemon juice

Fattoush – the fresh salad with mint, parsley romaine lettuce, crispy golden flatbread and pomegranate molasses

Manaiish za’atar – little pizza (manoushe) with za’atar

Salatet el rahebb – Roasted aubergine  with tomato and spring onion

Frikeh with wild herbs – traditional soaked briefly cooked frikeh mixed with rosemary, tym and oregano: our version.

Arabia’s  yufka rolls with garlic yoghurt and hot paprika oil.

Arabia’s pistachio custard

Sfouf b debs – Lebanese cake with carob

Kamal arrived on sunday with Christine, his business partner in Souk el Tayeb and Magyu, who owns our favorite little fish restaurant on the rocks in Batroun on the seaside. A lovely brunch was waiting for them…of course this time with Dutch delicacies and some good friends who went with us to Lebanon, of course including Marije Vogelzang from Proef. We were very happy cause another good friend specially arrived for the occasion of the dinner; Shir from the Tel Aviv farmers market. After an afternoon filled with food, stories and laughter we were ready for the real work the next day.

But…not without starting the day with warm apple pie at one of the oldest café’s in Amsterdam Café Papeneiland. From eleven on it was cooking time at Proef! As we are now used to cooking together, we did so many times in Lebanon, it was a pleasant morning and afternoon, with a nice lunchbreak at The Bakkerswinkel, and everything done in time. Of course Magyu was in charge of the aubergine salad, but she took the advantage of doing the pomegranate dressing for the fattouche, which was basically the pomegranate molasses, some garlic, salt and olive oil mixed together. Lotte was back in the kitchen too, sometimes almost in funny despair cause Kamal was telling her to squeeze the lemons like this, and then Magyu said oh no, you have to do it like this…which was of course the complete other way round. That’s what we call the Lebanese way…your own way.  But we were all proud when everything was looking so fresh and appetizing all set and done on the tables. Waiting for hungry forks. And then the evening came, people sat at the tables, laughing, eating, drinking and enjoying every bite (so they told us all the time). And we were the happiest people on earth, sharing friendship and good food!

Who’s cookin’ for you? We are!

In Dates, Israelian kitchen, Libyan kitchen, Maghreb kitchen, Middle Eastern kitchen, Orangeflowerwater, Palestinian kitchen, Sardinian kitchen, Turkish kitchen on November 20, 2010 at 10:28 pm

 

It’s such a nice feeling to cook for people that specially came for you. Of course it’s pure joy for us to cook from our new book, all these dishes we love so much. The first monday we were a bit late, due to a presentation at PINC. which was in a city at an hour from Amsterdam. And to make things worse we needed to go past The Lebanese bakery in Almere, because we forgot to get the bread the day before. But there it was: warm and tender…everyone who knows the joy of freshly baked flatbread (when you have to open the plastic bag to get the moist out) knows what we mean. Then our saving angel was there in the person of Marnix, a talented upcoming chef, who was eager to chop lots of herbs and onions for us. Lucky girls we were! Everything was done just in time, and reactions were overly enthousiastic and we were proud as mothers with their babies. The next monday was very relaxed because we didn’t have to go nowhere (well we were missing out on the event of the launch of a big restaurant guide, but ah isn’t life about choices).

So cooking was filling our day, nice and peaceful. All set & done, and the evening went very well with some 32 happy guests. Two dinners yet to come…and we are looking forward to these: the big ones. Coming monday 50 guests and next monday another 50 guests. Which means literally fully booked, no seats left! Next monday 29th will be extra special as our good friends from Lebanon will join us, with Kamal Mouzawak cooking with us Lebanese dishes. Check out the menu later next week.

Next monday’s menu on 22th will have some slight changes:

Pumpkinhummus & Pistachiospread, Labne & Za’atar

Parsleysalad with pomegranate seeds and tahina

Yoghurtsalad with lemon & green peppers

Jaffa’s orange salad with fennel & almonds

Kisir

Sardinian vegetable couscous with pinenuts from Carloforte

Yufka rolls with garlic yoghurt and hot pepper oil

Pistachiocustard

Bread & Butter pudding with dates and orangeflowerwater

Our own little restaurant!

In Catalan kitchen, couscous, Israelian kitchen, Maghreb kitchen, Middle Eastern kitchen, Palestinian kitchen, Sardinian kitchen, Turkish kitchen on November 5, 2010 at 4:27 pm

We are so excited! Every monday starting 8th of november we will be cooking Bismilla Arabia dishes at eating designer Marije Vogelzang’s Proef! restaurant on the Westergasterrein in Amsterdam. Marije came with us to Lebanon for our first book Arabia and we became close friends ever since. It’s so great to finally have to chance to collaborate and cook our dishes in her fantastic little cosy place. Marije is of course designing beautiful drawings like these ones, to introduce our dishes…And there are still some seats left for 15th and 22th of october, and maybe if you’re quick even for the first one this coming monday. Check it out and send a mail to reserveer@proefamsterdam.nl & www.proefamsterdam.nl

Here’s the menu!

Our Mezze: Pistachespread & pumpkinhummus & labne & za’atar with flatbread

Turkish walnutsalad with sour hot green peppers

Our Kisir, bulghursalad with paprikapaste, lots of herbs and pomegranatemolasses

Catalan garden salad with figs & hazelnuts

Fregola with wild herbs

Yufkarolls with lamb meat, garlic yoghurt & pul biber oil

Pistachecustard & sweet couscous with orange rind, almonds and raisins.

Greedy again: Pumpkinhummous, Labne with pomegranate seeds & our favorite pistachespread

In Israelian kitchen, Lebanese kitchen, Middle Eastern kitchen, Palestinian kitchen, Turkish kitchen on September 21, 2010 at 2:07 pm

Yesterday we made some nice dips from Bismilla Arabia for the Dutch Youth Food Movement 1th anniversary dinner: we roasted the pumpkin in the oven instead of steaming (like we do in the book), which made it more nutty, then pureed the whole batch. We left the skin on, but it turned out to be too coarse, so we pressed it through a sieve: mixed with the tahina, olive oil, salt and some lemon juice, it turned out to be the most delicious. silky pumpkin hummus, just like we know it from both Israël and Palestine. On the side creamy salty labne with lots of pomegranate seeds and some olive oil from Lebanon, and the course Turkish style paste of pistache with parsley, white salty cheese, a little garlic and a green olive oil. Guys we got greedy again ourselves, dipping away with rustic bread. As good as with the usual flatbread!