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Recipes |
As you know all our products are made according to authentic recipes. Here are a few things you can do with our products besides eating them as is. |
Pioneer gardner salad (serves 3-4) One of our favorite salads at home. It is very light, easy to make and very nutritious due to the combination of vegetables and tahini which is loaded with Iron and Calcium. |
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Ingredients: |
Instructions: |
¼ Red Cabbage |
1.Cut Cabbage into Strips |
| ½ English Cucumber | 2. Dice Cucumbers and Tomatoes |
| 2 Tomatoes | 3. In bowl mix vegetables and add Tahini to flavor (a little goes along way) |
| 1 Lemon | 4. squeeze and pour the lemon on top of vegetables |
| 2-3 Tbsp. 2 Chef's Tahini | 5. Add salt and pepper according to personal preference. |
| Salt & Pepper | note: To thicken dressing add more tahini. |
Moroccan Shrimp (or Chicken breast strips) Shrimp sauteed in tri color bell peppers and tomato salsa with a very delightful scent of Middle Eastern market spices. This is an amazingly easy recipe that will leave your guests at awe regarding your culinary skills. Time of preparation only 5 minutes. |
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Ingredients: |
Instructions: |
Shrimp or Chicken strips |
1. Melt the butter in a frying pan or wok |
| butter for sauteing | 2. Saute the shrimp lightly to sear. |
| 2 Chef's Matbuka | 3. Add Matbuka to the pan and saute for a few more minutes until shrimp is fully cooked. |
| Optional: | If you're adding vegetables to this dish start off by sauteing them first |
| Vegetables of your liking | and then add the shrimp and proceed regularly. |
Za'atar pita chips (serves 3-4) A delicious snack my mother use to make me as a kid that uses old left over pitas. It fills the house with a great herbs aroma. Uses olive oil which is a good oil. |
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Ingredients: |
Instructions: |
2 pitas |
1. Best to use a few day old pitas, if they are new let them sit and dry for a few hours before making. (very good way to use old pitas) |
| 4 Tbsp. Ex. Virgin Olive Oil | 2. Cut pitas into 12-16 triangles each. |
| 2 Tbsp. Za'atar | 3. Heat 2 Tbsp. olive oil in small pan on med. heat |
| 4. Saute the pita chips on one side. The pitas should absorb the oil and turn light brown. | |
| 5. Turn the chips to the other side and add 1 Tbsp. oil and saute the second side until oil is fully absorbed. add 1 Tbsp. za'atar on top of chips. | |
| Salt (optional) | 6. Repeat step 5. |
| 7. Best if served hot. | |
Tender lamb in creamy smoky sauce.(serves 3) The Credit goes to a friend that introduced the recipe to me. This is my personal version of a tender lamb dish served in a rich smoky eggplant sauce. Best with rice. |
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Ingredients: |
Instructions: |
1 lb. Lamb (any part you like) cut in ¾" cubes |
1. Melt butter in saucepan over med\high heat. saute the onion and garlic for about 1 min. |
| 1 Chopped onion | 2. Add Tomatoes and Pepper and saute for another 1½ min. |
| 2 Clove garlic chopped | 3. Add the Lamb and sear from all sides. |
| 1 Red bell pepper cut in strips | 4.add the heavy cream, 2Chefs BabaGhanuj and cumin |
| 1 Tomato diced | 5. Lower the heat to med - med\low and cook until lamb is cooked to preferred wellness. |
| ¼ tsp. Cumin | 6. Add salt & pepper to liking and garnish with fresh chopped parsley. |
| 2 Tbsp 2 Chefs BabaGhanuj | |
| 4 Tbsp. Heavy cream | |
| 1 Tbsp. Butter | |
Authentic Mushroom topped Hummus Let us take you to a far away place where going out to eat hummus is the event and the destination. In the city of Abu Gosh next to Jerusalem you can find restaurants that serve nothing but Hummus. Here is one famous version |
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Ingredients: |
Instructions: |
| 1. Scoop out your favorite 2 Chefs Hummus onto a pile in the center of a plate. | |
| 6 oz. Mushrooms | 2. With the back of the spoon flatten out the Hummus to create a "crater" with walls. |
| ¼ Onion cut in strips | 3. Saute the onions and mushrooms (you can also add pine nuts) in the olive oil. |
| 1 Tbsp Chopped Parsley | 4. pour the whole mixture into the crater. |
| 2 Tbsp. ex. virgin olive oil | 5. Garnish with Fresh chopped parsley |
| Pita | 6. Serve immediately with warm pita. Enjoy (We're sure you will). |
Authentic tahini dressing The number one dressing for falafel but can also be used to dress vegetables and beef\lamb or used as a rich dip (for crackers\bread\vegetables) |
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Ingredients: |
Instructions: |
4 Tbsp. 2 Chefs Tahini |
1.Whisk all ingredients together in bowl |
| 4 Tbsp. Water | 2. Add salt & pepper according to liking. |
| ¼ Lemon Juiced | |
| 1 Tbsp Chopped Parsley | |
| Salt & Pepper | Note: also use on top of 2 Chefs Hummus (a traditional way for serving hummus) |
Med. Eastern Sesame cookies.(20 pcs.) An old recipe found in an old Israeli cook book. These are very yummy and tend to disappear real quickly... enjoy. |
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Ingredients: |
Instructions: |
1 Cup + 4 Tbsp. self rising flower |
1 Mix all ingredients together except for powdered sugar and almonds. |
| 3½ oz. powdered sugar | 2.Preheat oven to 350º F. and let the mixture sit for about twenty minutes. |
| 1 tsp. Vanilla sugar | 3. Make 20 small balls with the mixture and stick almond halves in the center of each ball. |
| ¼ Cup oil | 4.Arrange with spacing in baking sheet and lightly flatten each. |
| 4 oz. 2 Chefs Tahini | 5. Bake until lightly golden |
| 2 Tbsp. maple syrup | 6. Let the cookies cool down. sprinkle the powdered sugar and serve. |
| 1 Egg | |
| 1 Tbsp. Brandy | |
| Halved almonds | Note: Use 2 Chefs Tahini also in other recipes that call for almond\Peanut butter. |
Eggplant blue cheese crackers This recipe makes a great snack or appetizer. The result is a very impressive in flavor food that is very simple to make. You can also use walnuts instead of blue cheese. Bon Appetite |
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Ingredients: |
Instructions: |
| 1.On top of your favorite crackers spread a thin layer of 2 Chefs BabaGhanuj | |
| Blue cheese crumbles | 2. Sprinkle blue cheese crumbles or walnuts on the crackers and serve. |
| Crackers | |