"Bird s Nest" on the Grill: Isreal
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1 "Bird s Nest" on the Grill: Isreal 4 1/2 cups sugar 3 teaspoon rose water or to taste (optional) 36 tablespoons unsalted butter at room temperature 3 pound kataifi dough 18 ounces salty mediterranean cheese, such as Haloumi or a western cheese like edam or jack, cut into 1/4" dice Place the sugar in a heavy saucepan with one cup water and bring to a boil over high heat. Let the syrup boil until all of the sugar dissolves, about two minutes, shaking the pan so the mixture cooks evenly. Remove the pan from the heat and let the syrup cool to room temperature. Stir in the rose water if using. Thickly smear the butter in the bottom of the frying pan. Fluff the kataifi with your fingers and add enough to fill the frying pan halfway. Sprinkle the cheese cubes over the kataifi in the pan and place the remaining kataifi on top. Set up the grill for direct grilling and preheat to high. When ready toss the hickory chunks on the fire and place the frying pan on the grate. Grill until the butter is bubbling and the pastry is crisp and browned on the bottom, 3-5 minutes. Flip and cook on the other side another 3-5 minutes. Transfer to a platter and douse with the sugar syrup and serve at once.
2 Halibut with Charred Garlic Oil & Tomato Relish: Isreal Cook 1 hr Makes 12 servings (Scaled) Source Foodnetwork.com 1 1/2 pint red pear tomatoes, halved 1 1/2 pint yellow pear tomatoes, halved 1 1/2 cup pitted kalamata olives 1 1/2 small red onion, diced 3/4 cup chopped flat-leaf parsley 6 tablespoons chopped fresh tarragon leaves, plus 2 tablespoons, for garnish 1 1/2 cup extra-virgin olive oil Salt and freshly ground black pepper 15 cloves garlic, crushed to a paste 3/4 cup olive oil 12 (8-ounce) halibut fillets Combine tomatoes, olives, onion, parsley, tarragon and extra-virgin olive oil in a small bowl and season with salt and pepper, to taste. Let sit at room temperature for 30 minutes before serving. Combine the garlic and the olive oil in a small bowl. Brush both sides of the halibut with the oil and let marinate for 15 minutes. Heat the grill to high. Season the halibut with salt and pepper, to taste, on both sides and grill until slightly charred and just cooked through, about 5 minutes per side. Remove from the grill to a platter. Garnish with tarragon and serve immediately with the tomato relish on the side.
3 Grilled Spatchcocked Chicken: Isreal 2 tablespoon coarse salt 2 tablespoon ground turmeric 4 teaspoons ground cumin 4 teaspoons fresh ground pepper 2 teaspoon ground white pepper 2 3 1/2 pound chicken 4-8 tablespoons olive oil pita breads for serving tel aviv tomato relish for serving Place the turmeric, cumin, peppers, in a small bowl and mix well with your fingers. Rinse the chicken under cold water, drain and blot it with paper towels. Spatchcock the chicken. Arrange the chicken on a baking sheet. Lightly brush the chicken all over with the olive oil and season generously with the rub. Set up the grill for direct grilling and preheat to medium. Arrange the chicken on the hot grates, skin side down. Grill until darkly browned and cooked through, 8-12 minutes per side. Internal temperature of the thigh should be 170. During the last ten minutes baste the chicken with olive oil. Transfer to platter, skin side up and serve with pita bread and tomato relish.
4 Turkey Shawarma: Isreal 7 1/2 pounds boneless turkey breast 3 tablespoon ground turmeric 6 teaspoons kosher salt 6 teaspoons ground coriander 3 teaspoon ground cumin 3 teaspoon black pepper 3 teaspoon ground white pepper 3 teaspoon hot paparika or cayenne pepper 3 onion cut crosswise into 1/4" slices 9-12 tablespoons olive oil. 24 pita bread middle eastern sesame sauce tel aviv tomato relish 3 cup sour dill pickles, thinly sliced. Rinse the turkey under cold water and pat dry. Cut the turkey sharply on the diagonal so the slices are 1/4" thick and 4-5" wide. Place the turkey in a large baking dish. Place the turmeric, salt, coriander, cumin, black pepper, white pepper, and paprika in a small bowl and stir to mix. Sprinkle the turkey slices on both sides with most of the rub. Sprinkle the onion slices with the remaining rub and layer them with the turkey slices. Drizzle a few tablespoons of olive oil over the turkey. Let the turkey cure in the refrigerator, covered for 1-4 hours. Set the grill for direct grilling and preheat to high. Brush and oil the grate. Arrange the turkey and onion on the hot grates and grill them until browned and cooked through, about two minutes per side. Transer to a cutting board, piling several slices in a stack, then thinly slice them crosswise. Slice the onions the same way. Brush the pita breads witth some of the turkey juices or alive oil. Warm the pitas gently on the grill, seconds per side. Place some sliced turkey and onions on each pita and top it with the sesame sauce and tomato relish and dill pickles.
5 Tel Aviv Tomato Relish 9 red ripe tomatoes cut into 1/4" dice with their juices. 3 small red onion cut into 1/4" dice 3-12 hot peppers of your choice, seeded and cut into 1'4" dice. 3/4 cup chopped fresh flat leaf parsley 3/4 cup olive oil 9 tablespoons fresh lemon juice coarse salt Combine all ingredients in a bowl and mix well. Taste for seasoning and add salt or lemon juice as neccesary. The relish should be highly seasoned. 2 cup tahini 1 cup fresh lemon juice coarse salt Middle Eastern Sesame Sauce Place the tahini in a mixing bowl. Whisk in the lemon juice; the tahiniwill become thinner. Whisk in 1/4 to 1/2 cup of hot water, the tahini sauce will thicken; the sauce should be thick and creamy with the consistency of heavy cream. Season with salt to taste.
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