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5 Course Sheva Brachot on a Sunday

One of my super favorite people got married last week, and a few of us teamed up for an epic Sheva Brachot celebration.

Here is a taste.

It was a 5 course dinner, representing the roots of the newly married couple.

First course:


Salmon Herring (ceviche) + vodka.

Scallion beer bread with rosemary - recipe here

Garlic Confit:

In an oven safe dish, place 2 cups of peeled garlic cloves, 4 sprigs of thyme, 2 bay leaves, 1 tsp salt, 1 tbsp of black peppercorns, and covered with 2 cups of oil.

Baked at 350 for 40 min.

Second course:


Moroccan carrot salad

Fennel chickpea and green olive merguez tagine.

I sliced 1 onion and 4 fennel heads and sauteed them in a very large frying pan (didn't fit to fry in my tagine, so I transferred it afterwards.) I salted it and added Ras El Hanout spice, and cooked for about 30-40 on low. Then added about half a pound of chickpeas, and a can of pitted green olives.

Finished off with sliced Merguez sausages.


I have this Kook one from Amazon.

Third Course:


Potato Bureka with mushroom reduction and fresh and cooling Israeli salad.



Just letting you know, that bagel is homemade from scratch.

The meat sat in a lovely sous-vide bath for approx 50 hours. at 140 degrees. It was so perfectly cooked!! It was a "top of the rib roast". I rubbed it with a little olive oil, Dvash date syrup with cayenne, salt (evenly salt it very well), and a few sprigs of rosemary.

Poutine is roasted potatoes, gravy and cashew 'cheese' sprinkled on top.


Homemade cookies + Ice cream = ice cream sandwiches.

They really hit the spot in this heat.

Mazal Tov!


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