Aug 012009
 

[Translate] I love to experiment with all of the wonderful fresh fish we can get here in Israel. And the other day, they had some small fish at the fish monger in the supermarket. I don’t usually buy fresh fish there, but this looked especially fresh. I have been buying my fish from Dubkin Brother’s located at Moshav Tekuma near the border with Gaza. They sell their fish to restaurants and come up to the center of the country every two weeks to make deliveries to individuals. They are lovely people, have good prices,  and most importantly their fish is a high quality and very fresh. The fish comes packed in ice in a Styrofoam Click here to continue reading this post

Mar 292008
 

[Translate] Za’atar which is called hyssop in English is used to make tea, mixed with sesame seeds, sumac and salt and slathered with olive oil on bread, put on top of labane and in my case it is mixed with matzah meal as a coating for red mullet. Moses Maimonides, a philosopher, rabbi and physician who lived in North Africa and Egypt, prescribed za’atar as an antiseptic, a cure for intestinal parasites, a cold remedy, loss of appetite and flatulence. Rubbing the sides of the head with za’atar oil was believed to reduce headaches. There is also a belief that this particular spice mixture makes the mind alert and the body strong. I like za’atar Click here to continue reading this post

Sep 292007
 

[Translate] Friday night we decided to have fish, so I made my take on Fish and Chips. I use all types of fish filets for shallow frying, such as cod, halibut and flounder. On Friday, I used red mullet, or barbounia as it is called in Hebrew. We had the following: Cocktail hour: Mango-Pineapple Caipirinha Red Mullet with a Panko-Sesame, Oregano and Parsley Crust Crushed Potatoes with Chives, Garlic, and Yogurt Green peas Heilbronner Stiftsberg Riesling 2005 Leftover Quince Tart PrintRed Mullet with a Panko-Sesame, Oregano and Parsley Crust Serving Size: 2 350g (3/4lb) small or 4 medium red mullet filets 2 cups panko crumbs 1 tablespoon fresh parsley 1 tablespoon fresh oregano or thyme Click here to continue reading this post

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