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while my visit in Israel my family suggested making a trip to the city of Haifa to visit the Bahai temple which covers the city center from the top of the Carmel mountain to the sea. all layered with beautiful gardens (such as this cactus garden)
on the way back we were recommended by a friend to stop at a small arab village called ein chood which seats next the the Israeli art village ein hood, but from the first moment you get there you feel that there is something very different in this place, there is no real road that takes you there, you have to kind of improvise your way on a very broken path till you get to the village, a place where they only had electricity installed a year and a half ago.
as you seat to the table the host brings you a can of home made tamarind juice.
as they start telling you the way the place works. there is no menu you order from, they chef (the mother of the family) had cooked many dishes, all based on seasonal ingredients which grows on the mountain, you can ask for more from anything. than they simple start bringing the most amazing food, almost everything been cooked for 6-8 hours on small pans. beside the set of appetizers, which include a 4 different types of hummus plates, very condensed tahini salad, tabouli, fresh salad and a few eggplant recipes.
followed by a green peas soup.
than they start bringing the real stuff out. like this lamb cooked in tahini (sinaya) Jump+
another take on this hummus recipe got a bit less garlic and tahini for this round, but the results were as interesting.
At a restaurant in the south of Tel aviv, baba ganoush comes in a D.I.Y format, the aubergines are grilled as order on an outdoor grill just a few steps a way from the table, served with parsley and tahini while the client finish the mix on the table (or in his belly)
Real easy Hummus with Tahini recipe
2 cans of garbanzo beans (drain and rinsed)
1/3 cup Tahini
1/3 cup water
1/4 cup olive oil
juice from one lemon
4 garlic cloves (finely chopped)
1/4 cup lightly Toasted pine nuts
flat parsley (for garnish)
in a large bowl (or food processor, though I like to use hand mixer to get the best texture) place the garbanzo beans, tahini and garlic, add a 1/2tsp of salt and the lemon juice, start mixing incorporating the water and slowly blending the olive oil than add 1/2 of the pine nuts. keep mixing till the you get the desire texture (some people enjoy that more heavy texture). garnish with the remaining pine nuts, parsley and some olive oil (I also like to add some Zahatar spice to the garnish).