Mom, wow. I wrote a cookbook. Modern Israeli Cooking. It’s always been a life goal of mine to write my own cookbook. I never thought it would happen so quickly. In about a year, I was approached by Page Street Publishing to write a book, I tested recipes, I wrote it,  I photographed it, and it is a physical object now. EEEEEEEEEEEEE!!!!!!! Very surreal to be able to hold it in my hands. I am happy to announce that you can ORDER IT HERE!!!! It will be released on the 13th so you might as well just order it now!

It’s very dear to my heart. These recipes are all updates and twists on the food that I grew up eating.  The way that I was able to best connect with my culture was through food as an Israeli kid growing up in the US. This isn’t the kind of cookbook that will sit on the shelf looking pretty. It’s the kind that you will pick up and actually cook dishes from. Did I mention that every single recipe has a photo? I’m so proud of this book! If you have already ordered it, thank you!!!!! If not, what the heck are you waiting for bud?

This is the digital release party for the book! I am sharing with you one of my favorite recipes in this book; Kofta Kebab and Freekeh Salad with Tahini dressing. These kebabs are insanely juicy and flavorful. You can make them as burgers too… just saying. And the freekeh salad is wholesome with a nice tang and a bit of a sweet punch from the dried cherries. Make this tonight!!! Then you can buy the book because the rest of the recipes are just as good =)!

 

KOFTA KEBAB & FREEKEH SALAD

WITH TAHINI DRESSING

MODERN ISRAELI COOKING

SERVES 6

[one_third]Kebabs
1 large yellow onion
1 1⁄2 lb ground beef chuck
1⁄4 lb ground lamb
2 tbsp chopped cilantro
1 tbsp chopped parsley
1 tbsp olive oil
1 1⁄4 tsp salt
1⁄2 tsp cumin
1⁄2 tsp paprika
1⁄4 tsp fresh black pepper
1⁄4 tsp baking powder
Pinch of allspice
 
Tahini Dressing
3⁄4 cup tahini sesame paste
2 cloves garlic, minced
2 1⁄2 tbsp fresh lemon juice
1⁄2 cup water
1⁄2 tsp salt
 
Freekeh Salad
1 cup freekeh
1⁄4 cup sliced red onions
2⁄3 cup dried cherries
1⁄2 cup chopped parsley
4 radishes, julienned
3 tsp sumac
Salt and pepper to taste[/one_third][two_third_last]Grate the onion in food processor with grate attachment or by hand on the large-hole side of a box grater. In a large bowl, mix the grated onion, beef, lamb, cilantro, parsley, olive oil, salt, cumin, paprika, pepper, baking powder and allspice until just combined. Don’t overmix this! Shape the kebabs into 4-inch long torpedo shapes. Should make 12–14 kebabs. You can skewer them if you like. This can be made a day ahead. Set in the fridge covered until ready to grill.

To make the tahini dressing, whisk together the sesame paste, garlic, lemon juice, water and salt. You must keep whisking if you see it separate. It will eventually come together. If it seems too thick, add an additional tablespoon of water and whisk again. Set aside.

To make the salad, bring a large pot of water to a boil. Add the freekeh and cook until al dente—can take anywhere between 20 and 30 minutes depending on the kind of freekeh. Drain when it’s ready and set aside to cool completely. Combine the cooled freekeh with the red onions, cherries, parsley, radishes and sumac. Set aside.

Grill the kebabs by heating a grill or grill pan over medium heat. If using an indoor grill pan, use a bit of oil to prevent the kebabs from sticking. Grill the kebabs for about 3 minutes on each side until cooked through but still juicy.

Toss the salad with 1⁄2 cup of the tahini dressing and season with salt and pepper to taste. Serve the kebabs on top or beside the salad with the remaining dressing drizzled on top or on the side.[/two_third_last]