Cooking for Israel Independence Day

Hummus

Ingredients:

• 500 gr dry hummus,
• juice of 1 lemon,
• 4 garlic cloves,
• 1/4 cup tahini paste,
• cumin, salt, and water.

Preparation: Soak the hummus in water over-night then strain. Fill with fresh water and bring to a boil. Cook until soft. Strain and reserve some of the cooking water. Blend all the ingredients together in a food processor and add cooking water as necessary.

Israeli Falafel Balls

Ingredients:

• 500g dry hummus,
• 3 pieces of bread immersed in water and squeezed or breadcrumbs,
• five garlic cloves,
• one bunch chopped parsley,
• one bunch chopped coriander,
• 1 hot green pepper,
• 1 Tbsp. cumin,
• ½ tsp baking powder,
• salt, pepper,
• oil for deep-frying

Preparation: Soak the hummus in water over-night then strain. Grind the hummus in a meat grinder, add the bread and garlic. Add rest of ingredients and mix. Put aside for 30 min. Heat oil. Shape the mixture into small balls. Fry until light golden color and drain on paper towels.

House Kebabs

Ingredients:

• 1-kg minced meat,
• 1 white onion,
• 1/2 bunch chopped parsley,
• 1/4 cup cold water,
• cumin, salt, and pepper

Preparation: Finely dice the onion and parsley and mix well with the meat and seasoning. Shape the meat into cylinders. Grill over medium-high heat for 3 minutes per side.