B’Tayavon is equivalent to French’s Bon Appetit.
In Jewish News, B’Tayavon is where locals share favorite recipes.
This issue features Philip Sifen’s favorites.
Philip Sifen
Does it annoy you when you look for a recipe online; and you have to scroll through a research paper to find the recipe?
Yea, me too. So, let’s just make some food.
Onion and Sumac, top left; Red Cabbage Salad, top right; Tahina Sauce, bottom left; Matbucha, bottom right. Also shown: Homemade Fried Pita Chips with Za’atar Spice
Simple Israeli “Salads”
Tahina Sauce
¼ cup water
¼ cup lemon juice
½ cup tahini paste
1 tsp kosher salt
• Combine, and whisk until it gets very thick (like mayonnaise)
Matbucha
¼ White onion, chopped/diced
½ cup olive oil
6 garlic cloves, whole
½ lb cherry tomatoes, halved
½ tsp kosher salt
(Optional) ½ tsp of any/all spices: coriander, cumin, spicy/sweet/smoked paprika
• Combine, onion, olive oil, and garlic in a cooking pot
• Cook on medium heat until onions soften (3–5 minutes)
• Add tomatoes, cover with lid, reduce heat to med-low, cook for 15 minutes
• Reduce heat to low, remove lid, cook 15 minutes
• Remove lid, cook additional 15 minutes
• Add salt and spices
Red Cabbage Salad
1 small red cabbage, shredded
½ cup mayonnaise
½ cup lemon juice
1 tsp kosher salt
• Combine together, and let it sit for 1 hour. Serve.
Onion and sumac salad
1 red onion, sliced
¼ cup olive oil
3 tbsp sumac
½ tsp kosher salt
• Combine together, and let it sit for 1 hour. Serve.