Israel - Challah and Cauliflower Salad
I made this delicious Israeli dinner in the second week of September, the same week in which Rosh Hashana was celebrated. Researching the holiday actually inspired by choice of recipes for this dinner, and I was very pleased with the results.
The salad consisted of cauliflower which was coated with za'atar and charred, mint and parsley leaves, pine nuts, pomegranate seeds, and raisins, all topped with a tahini dressing, and it was incredibly delicious. It felt quite decadent somehow, while still being very light, and I will definitely be making this dish again. I had never had a salad before where the greens are only herbs, but it was a very nice flavour that I enjoyed quite a lot.
As for the challah bread, I think this was my favourite of the breads I have made for this project, and was certainly one of the most successful. Braiding the bread was quite fun to do, and made it look very pretty. I was very surprised that the bread wasn't very sweet considering it is made with honey and demerara sugar, but it was a pleasant surprise because it went well with many other things we ate that week.
All in all, this was another very successful week, and I was able to find more recipes to make again!
FIRSTS THIS WEEK:
- learned what za'atar is (a Middle Eastern spice blend)
- cooked with za'atar
- cooked with tahini
- learned the difference between tahini and tahina
- learned what demerara sugar is
- made challah
- used herbs as a salad base
RECIPES I USED:
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