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Shabbat Menu 4/5/2019

So, MaMenu ate her way through Israel last week.

This week's menu is 100% Israel inspired.

Pomegranate hibiscus spiked ice tea

1/2 cup pomegranate hibiscus mixture from the Shuk

3-4 cups cold water

1/2 cup vodka

Allow to steep in pitcher, add ice and serve chilled.

Thyme infused Focaccia sticks (as challah)

1 cup warm water

1 1/2 tsp yeast

3 tbsp sugar

3 tbsp oil

1 tsp salt

3 cups flour

Topping: 1/3 cup olive oil, 1 tbsp chopped fresh thyme. (or Rosemary)

Kosher salt or maldon salt

Dissolve yeast with sugar and warm water, add remaining ingredients and knead dough.

Rise for 1 hour.

Roll into flat rectangle shape, and cut into sticks, allow to rise for an additional 20 min.

Heat oven to 400 degrees.

Brush tops with oil+thyme mix, sprinkle kosher or maldon salt and bake for 15 to 20 min.

Creamy Tomato Caper Dip

Blend 3 large tomatoes, 1 tbsp capers, 1/4 cup chopped onion, 2 garlic cloves, salt and pepper- blend in food processor and slowly add 1/2 cup olive oil

Bok choy and mango salad with miso tahini dressing

Chopped mango

chopped baby bok choy

chopped red onion

toasted almonds (or cashews...)


1/4 cup raw tahini

2 tbsp miso

1 tbsp maple syrup

1/4 cup water

salt + pepper


(add water to reach desired consistency, the tahini thickens it)

Lemon Dill Trout


Juice 2 lemons, and spread over trout fish fillet, sprinkle salt evenly and let sit for 20 min, then drain the extra lemon.

Chop fresh dill and cover fish with it.

Bake at 400 degrees 10-12 min.

cabbage zucchini soup

In a soup pot, saute 2 cubed onions.

Add 1 head green cabbage thinly sliced, and 4-6 cubed zucchinis. Saute for about 5 more minutes, cover to the top with water. Season with 2 tbsp salt and freshly ground black pepper (makes all the difference in the flavor here!!)

Cook for 45 min.

Optional garnish:

Pita Chips

Cut pita into triangles, drizzle with olive oil and spice to your liking. I used herbes de provence, bake at 400 for a few minutes until toasted.

Sumac pan-fried chicken thighs

Sprinkle chicken thighs with sumac spice, salt and pepper.

Sear in large pan, skin side down for about 8 min, until beginning to crisp.

Turn thighs over, add 1 cup water, 1/2 cup red or white dry wine.

Let it cook out on low for 40 min. Add more water if needed.

Rice with almond zaatar crunch

Cook 1.5 cups brown basmati rice in water.

Top with zaatar almond crunch>>

1 cup slivered almonds

1/4 cup zaatar

2 tbsp minced onion

1 tsp oil

Mix well and serve over rice

Asparagus with roasted grape tomatoes

Chocolate tahini frosted chocolate cake

Hersheys Chocolate Cake

with chocolate tahini spread from the Shuk :) and a dusting of confectioners sugar.

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