I realized yesterday that this is basically techina fondu. I’m so into it right now that I am eating it not only for dessert; it’s also amazing as a snack (and a main course and a midnight snack – oh, that’s a snack).
Please be warned: Dates with this techina is heaven. Especially the only partially dried dates.
Techina/Tahini golmit (crushed sesame seed paste without any additives) – preferably from whole sesame seeds
Cinnamon – optional
Lemon juice – optional
Fruit, particularly dates
Mix techina and honey.
Mix in cinnamon and/or lemon juice as you’d like.
Flavour according to your preference.
Prepare whatever fruit you want on a plate. I recommend apples, oranges, bananas and dates. Give each person a teaspoon to cover the fruit pieces with the techina.
I’m currently really into going to the Machane Yehuda Shuk here in Jerusalem and buying fresh fish. I mean, this is my second and only Friday I’ve ever done it and it makes me feel culinary. Last week the scene looked something like this:
Me walking towards the fish stand my mom recommends, on the phone with her:
Me: But wait! I just know nothing about fish besides salmon. I have no idea what to say to him.
Ma: Just say: ‘Hi. I want fish. I don’t want it to be from China. Other than that I don’t know what I want.
Me: OK. Gotta go.
Me to fish guy: Hi. My name is Deena. No, wait… Hi. I want fish. I don’t know which one. It just shouldn’t be from China.
David (of David Dagim): We don’t sell fish from China. How about burry. For how many people? Filleted? No problem. Here is your note. Come back when you’re ready to pick it up.
I definitely felt like we had a good rapport after that true bonding experience and so I returned this week, confidently knowing what to order, because I’m just going to buy the same fish for the rest of my life, of course.
Last week was a pickled fish recipe. This week I decided to make up a recipe with lots of parsley and lemon juice. It came out with a very fresh flavour. I hope you enjoy!
2 filleted small mullets (the fish guy called it בורי – burry)
Lots of parsley, rinsed and chopped (lots = like 3/4 of a bunch)
3 cloves garlic chopped
Juice of one lemon
A glug of olive oil
Preheat oven to 180C.
In a small bowl mix together the parsley, garlic, lemon juice, olive oil and salt. Taste to adjust the salt.
Place baking paper in a pan and spread a bit of oil on it.
Rinse the fillets and lay them out on the pan. Mine overlapped a bit and it was fine.
Pour the sauce on the fish. Spread evenly and push it a little into the fish.
For the first time, I had my friend over who keeps to the hygienic diet. This is an extremely strict diet including that she refrains from eating cooked oil or…. salt.
Let me repeat. She doesn’t eat salt.
So that was my mission. To create a dish she could eat. I googled “potatoes without oil” something like that and found this recipe. I adapted it as follows:
4 potatoes, peeled and cut into cubes
2 onions, cut into cubes
A handful of fresh parsley, chopped
Olive oil and salt on the table for those who just can’t take it
Prepare potatoes and onions and place in cold water in a pot.
Bring water to a boil and then cook at a boil for around 4 minutes.
Return vegetables to pot.
Pour quite a bit of turmeric on the vegetables.
Close the pot and shake it, baby, shake it.
Pour the mixed vegetables into a pan lined with baking paper.
Sprinkle parsley on top.
Cook in oven at 320C for around 45 minutes.
At first I thought that the dish was a failure. It was bland and a bit bitter from the turmeric. But I must say that when I added a bit of salt and olive oil on my own serving, it tasted quite good! I’d even make it again.