This post was written by Delicious guide Tova Garr, who finds time to take Delicious guests on her amazing tours in between working for Good Deeds Day, running her own counselling business and taking care of one cute dog!
Israel’s Independence Day is all about the barbecue. Every year, millions of Israelis flock to backyards, beaches, public parks - if it’s outdoors, they’ll be there - armed and ready with a grill, some meat, and some salads (salatim in Hebrew) for the mangal - the Hebrew word for barbecue!
Photo via Jewish Food Society
Conversation go on for weeks in our family over where to get the best meat, what cuts are a must this year, and if to go for the pre-made burgers from a local burger or make our own - hard choices, no doubt. But while the meat conversation is going on, there is a much more important discussion among us salad lovers. We know for sure that successful Yom Ha'atzmaut barbecues are judged not by the aging or skewering of the meat, but by the quality of the salads that MUST have their day in the sun too.
You see, the Hebrew word “salat” (“salatim” for plural - there is never just one!) doesn’t immediate conjure up images of a boring, lettuce-based affair. In fact, it doesn’t necessarily always mean vegetables! Israeli salatim include what a native English speaker might call: salads, dips, spreads, and appetizers. This also includes condiments and dips such as tahini, skhug and matbucha, which are more common than ketchup, mayo and mustard, although those can be found too.
A typical Israeli spread of salatim
You see, at an Israeli barbecue, the salads are not just there to accompany the meat: they are a critical component! The types of salads you will see at a local barbecue can depend on the origin of the families hosting, but almost always combine to create an amazing mosaic that represents Israeli cuisine. For example - an American family may incorporate classic coleslaw and potato salad, while a Moroccan family will likely have a spicy carrot salad and matbucha.
What will be true for everyone is the abundance of salad options and the use of fresh, seasonal ingredients that will make your palate burst with joy. Since we’ll all be at home this year with plenty of time to prepare, I want to share with you my three favorite salatim recipes for simple and delish dishes: cauliflower with tahini, cherry tomato salad and spicy carrot salad.
Cauliflower-Tahini Salad
Photo via Mako
In Israel, cauliflower takes on a whole new life! While many people in North America grew up with bland boiled cauliflower, in Israel, it is the star of many appetizers and even some main dishes. The creamy, nutty tahini sauce really makes it shine. This simple, delicious salad is an excellent choice for barbecues or any time you might want to consider the laws of kashrut, as its creaminess comes from non-dairy tahini. Consider adding in thinly-sliced red onion or dried cranberries!
Ingredients
1 head of cauliflower
1 cup of tahini
¼ cup fresh lemon juice
¾ cup of cold water
1 tbsp. vinegar
Salt to taste
Olive oil
Parsley {optional}
Instructions
Cut the cauliflower in to small florets and place in a bowl with water and vinegar. Let it soak for 10 minutes. Wash and drain.
You can choose one of two options - the super healthy or the original, less-healthy-but-still healthy:
For the healthier version: take florets and toss them in a bowl with olive oil to llightly coating them. Then spread them on parchment paper and place in the oven on 400F for 50 minutes or until brown and soft (depending on your oven)
For the original version, dry florets before you start. Heat up a frying pan with about an inch and a half of olive oil. Fry until soft and golden brown
Mix the tahini paste with fresh lemon juice and salt, and then add ¾ of cup of cold water. Keep mixing until blended. Don’t worry if at first it looks like it will never happen. Have faith - it will come together.
Place cauliflower on a platter, drizzle generously with the tahini and sprinkle with chopped parsley. Beteavon!
Cherry Tomatoes with Nana (Mint) and Pine Nuts
Photo via Strauss
Israeli cherry tomatoes are, dare we say it, the best in the world. This salad gives them their well deserved spot in the limelight. It also lends itself beautifully to dairy variations - mild or salty sheep’s cheeses like feta are fantastic with this.
Ingredients
1 basket of your favorite kind of cherry tomatoes washed (my favorite are the yellow ones!)
1 bunch of fresh mint
100g. roasted pine nuts
3 tbsp. olive oil
Himalayan salt (or any coarse salt)
Instructions
Slice the tomatoes in into halves and roughly chop the mint leaves.
Roast your pine nuts by putting them in hot pan for 10-20 seconds - watch them closely so they get the nice roast but don’t burn.
Combine all ingredients and mix with olive oil and salt to taste!
Spicy Carrot Salad
Photo via Jamie Geller
This is a great salad to make in advance, as the sturdy carrots can withstand a few hours in the fridge without wilting. Giving it a few hours in the refrigerator to sit will make the flavors set and pop. Spicy carrot salad is a favorite of Morrocan-Israelis, who often feature it as part of their weekly spread of salatim on traditional Friday night Sabbath dinners.
Ingredients
8 carrots, grated
1 hot pepper - deseeded (use more if you like it hot, or less if you are sensitive to spice!)
2-4 garlic cloves (I love garlic and always add more!)
1 bunch parsley or cilantro (or mix half and half!)
½ cup fresh lemon juice
⅓ cup olive oil
1 tsp. of salt (check and adjust to taste)
Crushed black pepper to taste
Instructions
Combine all ingredients in to a bowl, mix and adjust salt and pepper to taste.
Cover with saran wrap and let sit in the fridge until ready to serve.
As we say in Hebrew, beteavon!
