About this episode
Send a textIn this yummy episode, I recount my experience at chef Chanie Apfelbaum's kosher cooking demonstration. I share the knowledge I acquired regarding cooking kosher meals and I sprinkle some useful information about food blessings and the story of Purim. Below you will find three complete recipes that I mention in the episode, as well as names of Apfelbaum's cookbooks and ways to find this chef on social media.Chef Chanie Apfelbaum's cookbooks:Millennial KosherTotally Kosherwebsite: https://busyinbrooklyn.comInstagram: @busyinbrooklynFor my photos from the demonstration, visit my Instagram and TikTok @lovetohealpodcastRecipes:Jeweled Hummus:Ingredients:2 cloves garlic¼ cup + 1 Tbsp lemon juice2 tsp kosher salt½ tsp cumin1 cup tahini paste½ cup ice water2 cans chickpeas, rinsed and drainedToppings:3 Tbsp each: raw pistachios & slivered almonds1 large carrot, julienned1 Tbsp grapeseed oil2 Tbsp grapeseed oil2 Tbsp sugarJuice of 1 orange2 Tbsp olive oil1 large onion, thinly sliced¼ tsp each cardamom, cumin, turmeric, cinnamon½ tsp salt3 Tbsp pomegranate seedsRose petals, zaatar, olive oil (optional)Instructions:Hummus: Blend garlic, lemon juice, salt, cumin, tahini, and saffron water in a food processor until smooth. While running, add ice water. Blend chickpeas until creamy. Adjust seasoning and consistency as needed.Toppings: Saute carrots in grapeseed oil for 5 minutes, then add sugar and orange juice, cooking until glazed. Caramelize onions in olive oil for 20 minutes, then stir in spices and salt.Assemble: Spread hummus in a shallow dish, creating a well in the center. Top with onions, carrots, nuts, and pomegranate seeds. Garnish as desired.Arayes Board:Ingredients:1 small onion, chopped2 cloves garlic½ cup parsley1 ½ lbs ground beef1 tsp each: cumin, allspice, salt½ tsp pepper6 pitasGrapeseed oilInstructions:Blend onion, garlic, and parsley in a food processor. Mix with meat and spices. Fill each pita half with ? cup of meat mixture, flattening evenly. Grill cut side down for 5 minutes, then 5 minutes per side. Finish in 400 degrees F oven if needed, until meat reaches 160 degrees F.Serve with hummus, tahini, Israeli pickles, Israeli salad, red cabbage slaw, sumac onions, harissa, and amba
