An all veggie burger layered with thick slices of roasted vegetables, topped with my special sauce and packed on a brioche bun!
Confession… I am not a vegetarian or vegan but I would consider myself a veggie lover! I’ve always loved vegetables and I always will! I was that strange kid begging my Dad to pack me cucumber or bell pepper in my lunch. It just tasted delicious to me and it still does.
Anyway, I understand that maybe everyone is not a veggie lover, and despite the fact that this is a Veggie Supreme Burger (meaning it’s only veggies and no meat), I think you’ll love it.
The vegetables are roasted in the oven until they are tender and caramelized. Paired with the savory special tahini sauce and a homemade brioche bun, it’s a match made in heaven. If you’re not convinced, watch the video above. I salivate every time I watch it even though I am the one who made it, lol!
Savory, tender pieces of roasted eggplant, piled high with a cheese and herb stuffing.
For a quick and light weeknight (or weekend) meal, these Stuffed Eggplant Rounds are a great go-to meal. They are simple to prepare, with minimal prep and the oven does most of the work. When they are cooking, they fill you home with a delightful aroma and when they are done, they are a beautiful display worthy of any crowd you might have for dinner.
Here’s the recipe:
Stuffed Eggplant Rounds
2 medium size eggplant
2 c chopped tomato
2 c lor peynir (sub: feta or ricotta cheese)
1 c chopped parsley
6 scallions (chopped)
1/3 c + 3 T plain breadcrumbs
4 TBSP olive oil
2 TBSP thick yogurt
2 tsp dried oregano
salt (to taste)
To make the filling: mix together the lord peynir, parsley, scallions, 1/3 c breadcrumbs, 2 TBSP olive oil, 2 TBSP thick yogurt, 1 tsp dried oregano and salt (to taste).
Place the chopped tomatoes at the bottom of your cooking pan. Drizzle over 1 TBSP of olive oil and season with 1 tsp of oregano and salt. Stir well.
Pre-heat the oven on 375F/190C.
To prepare the eggplant: Slice the eggplant into thick round pieces. Season with salt and then one by one, spoon the filling on top of each eggplant round to create a nice mound of filling. Sprinkle over a few breadcrumbs on top and bake in the oven for 30-40 minutes or until the eggplant is tender and the filling is lightly browned.
Serve and Enjoy with the eggplant and some of the tomatoes.
Stroll through the semi-ancient streets in the west part of Jerusalem at Mahane Yehuda Market.
Energy. Pure energy. There’s a reason why everyone recommends to go shopping on Fridays, that is the tourists recommend this because for the locals it’s equivalent to the crowds during our Christmas season. Okay, maybe not that busy, well…maybe it actually is that busy. Living in Jerusalem, I normally avoided shopping on Fridays but now I’ve come to love it. It brings me back to my days living in the crowded New York City fused with the beauty of Middle Eastern culture. It’s like a party, literally. When you walk into shops or stalls there’s frequently loud music playing and don’t be alarmed if you see the employees dancing. I like the experience because it reminds me to enjoy life. It is short after all and there’s no need to let a few crowds raise your blood pressure.
As a kid I remember going to markets with my Dad. I really loved the international markets because they opened the door to learning more about other cultures and new foods. This interest is one that never left me and I suppose that is why I like going to these types of markets no matter what city I am in.
The hospitality in Jerusalem is great and the people are friendly. This is something I love about Middle Eastern and Mediterranean culture in general. But, this market is a place of business so it is nice to come and look around but it’s nice to come and buy, lol!
There’s plenty of ready made food as well as fresh food to take with you to prepare at home. Additonally, the array of sweets, home goods, beverages and more are exceptional. check out the video above and the photos below to get a better idea of the market.
A robust, strong & flavorful coffee, Turkish coffee is must try drink!
The first time I tried Turkish coffee was in New York City at a Turkish restaurant. They served it in a beautiful manner with traditional cups and a traditional cezve (a Turkish coffee pot) but truth be told, it was nothing compared to trying Turkish coffee in Turkey.
Not only does Turkish coffee have a beautiful preparation, it has an exquisite taste, especially if you like a strong cup of coffee. Like espresso, it is served in a small cup but it serves a powerful punch of flavor. I love to drink it in the mornings or afternoons but most days, I drink it at both times of the day.
How to Make Turkish Coffee
1 small wooden spoon
Measure out 2 TBSP of Turkish coffee per cup and place it in the cezve*.
Then take your coffee cup and use it as a measuring cup to measure out enough cold water to fill the cup. Then add the cold water to the cezve.
Stir it together for a few seconds and then move the cezve to a low flame.
Stirring frequently and watching it carefully, wait for the Turkish coffee to develop a layer of foam on top.
Once the foam develops, take a tea spoon and gently scrape the foam off the top and place it into your coffee cup. (Note: repeat this step if you are making a second, third or fourth cup of coffee.)
Then place the coffee back on the flame and stirring occasionally, wait for the coffee to come up to a rolling boil and then quickly remove from the heat.
Gently and slowly pour the coffee into the cup being careful not to lose the foam (the foam should come to the top of the cup.
Serve with a couple of pieces of Turkish delight or chocolate and enjoy!
Taste and see the ancient city of Jerusalem without breaking your budget. Is it possible to eat lunch in the Old City for just $2 USD?
There are a plethora wonderful things to explore and eat in the city of Jerusalem. It’s so full of history and culture, that no matter what time of year you visit, you’ll be sure to have a spectacular experience.
But truth be told, Jerusalem can be a quite expensive city to visit and live in. When you’re a tourist, you may be welcomed into a restaurant only to find that your lunch costs a lot more than you were expecting (I speak from experience, lol!).
In the heart of the Old City, you’ll find the Holy sites and the colorful markets in each quarter of the city. So finding a place to eat in the Old city ensures that you can continue to explore without lunch throwing you off course.
The falafel place that I went to in this video is just through Damascus gate, right before you reach the fork in the road. You can tell that this is a place that locals and tourists alike visit, which in my opinion, is a very good sign.
Check out the video for my review and discover if it really is possible to eat lunch in Jerusalem for $2 USD.
A sweet, yeast dough, layered with ripe plums and sprinkled with a pinch of cinnamon!
Pflaumenkuchen is one of the first cakes I tried on my first trip to Germany. It was the first of many delicious cakes that I got to try all made by my Schwiegermutter (mother-in-love).
What I love about this cake is that is indeed quite simple to prepare, but it looks so elegant especially when you are serving it and you can see the beautiful ruby red plums layered on top of the dough.
The dough is a simple, sweet yeast dough but the plums are definitely the star of this show, so it is best to make this cake during plum season for optimal quality.
Here’s my recipe:
Pflaumenkuchen (German Plum Cake)
1.5 -2 kilos plums (3-4lbs)
pinch of ground cinnamon to sprinkle on top after baking
1 TBSP vegetable oil (or any neutral oil)
2 TBSP softened butter (for greasing the pan)
For the dough:
2 tsp dry yeast
2/3 c warm milk
2 TBSP melted butter
1 whole egg (large)
1/2 cup white sugar
2 2/3-3 cups white flour (plus a bit more for kneading)
For the streusel:
1 cup flour
1/2 cup softened butter
1/2 cup white sugar
To prepare the dough: In a large bowl, combine the yeast, warm milk, melted butter and 1 whole egg, stirring well with each addition. Then continue stirring and gradually add in the sugar and then the flour. Keep stirring until the dough comes off the sides of the bowl and forms a ball, adding more flour as needed. Turn the dough onto a lightly floured surface and knead for 3 to 5 minutes and then shape into a ball.
Lightly grease a bowl with 1 TBSP of vegetable oil (or any neutral oil) and place the dough in the bowl, flipping over to ensure that both sides are coated with the oil. Then cover with a damp kitchen towel and place it in a warm place to rise for about 1 hour, until it has doubled in size.
While the dough rises, line a large sheet pan with parchment paper and grease with 2 TBSP of softened butter.
After the dough has risen, remove from the bowl and gently stretch the dough out onto the greased parchment paper.
Cover the dough again and allow it to rest again for 25-30 minutes.
Pre-heat the oven on 375F/190C.
Meanwhile, de-pit the plums and cut them into quarters of leave them as halves if you prefer.
Then layer the plums, flesh side up on top of the dough and set aside.
To make the streusel: combine the flour, sugar and softened butter in a large bowl and with your clean hands, crumble everything together to form the streusel crumbs.
Immediately, layer the streusel on top of the plums and then place the Pflaumenkuchen in the oven to bake for about 30-45 minutes or until the dough is lightly browned.
Remove from the oven and sprinkle with just a pinch of ground cinnamon.
Allow the Pflaumenkuchen to cool for 30-45 minutes and then cut into squares and enjoy!