Middle Eastern Guacamole
Yield: 4-6 servings
Description: Considered an aphrodisiac in Latin America, the Avocado is deemed an amorous fruit in Yemenite tradition. To us, it just sounds like a match made in heaven.
Ingredients:
2 Ripe medium-sized avocados
Juice from one lemon
2-3 minced cloves of garlic
1 small finely chopped red onion
1 medium-sized unseeded tomato, chopped into small cubes
1-2 teaspoons original Zahavi Zhug (Hot or mild, per your preference)
Ground black pepper
1-2 tablespoons Light Mayonnaise (or alternatively Sour cream / plain Yogurt)
Chopped Cilantro
Directions:
Spoon the avocado flesh along with the mayonnaise (or your preferred alternative) into a bowl and mash it into a chunky paste using a fork. Add the lemon and garlic and mix into the mash.
Gently mix the tomato, onion, and Zahavi Zhug into the avocado mash. Season with salt and pepper.
Garnish your dish with chopped cilantro.
Enjoy!
Roasted Chicken Livers with Onions
Yield: 4-6 servings
Ingredients:
500g Chicken Livers
2 Medium-sized onions, cut into narrow strips
1 Red Bell Pepper, cut into thin strips
1/2 glass of Red Wine
2 teaspoons Cornstarch mixed in 1/2 glass hot water (can be substituted with powdered chicken or onion broth mix)
2 teaspoons Canola oil
1-2 teaspoons original Zahavi Zhug (Hot or Mild, per your preference)
Salt
Ground black pepper
Directions:
Singe chicken livers over an open flame briefly, then grill in a skillet with the canola oil. Turn the livers from side to side until slightly golden throughout. Let them chill in a strainer for ten minutes.
Add olive oil to the same skillet and fry the pepper and onions over a high flame until the onions darken.
Add the livers and wine; cook while stirring until the alcohol has evaporated, then lower the flame to a simmer.
Slowly pour in the cornstarch mix while stirring. Add your choice of Zahavi Zhug and salt/pepper to taste.
Cook over a medium flame until the livers are done (cut a piece to check—do not overcook).
Serving suggestion: Perfect when served with a side of mashed potatoes (even better when the mash is mixed with yams).
Spicy Corn Quiche
Yield: 4-6 servings
Ingredients:
2 cups fresh corn (frozen or canned can be substituted – strained)
1/2 cup softened butter
1/2 cup cornmeal
1 cup sour cream or plain yogurt
1 teaspoon salt
2 eggs
2-3 teaspoons original Zahavi Zhug (Hot or Mild, red or green, per your preference)
1 cup grated hard cheese of your choice
Directions:
Preheat oven to 180°C (350°F).
Using a food processor, blend 1 cup of corn, butter, cornmeal, sour cream, salt, eggs, and Zhug.
Continue blending in the cheese and the second cup of corn.
Pour the mixture into an oiled 20 cm (8 inch) baking tray.
Bake for 40 minutes or until golden. Check with a toothpick; it should come out dry when ready. Be careful not to over-bake.
Note: This versatile dish can be served hot, at room temperature, or frozen for later.