Moment Zoominar: Israeli Street Food Beyond Falafel with Chef Vered Guttman

tahini

🥗Healthier: yogurt

💰Cheaper: sunflower seed butter

Yogurt provides a lighter alternative with similar creaminess.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers health benefits while canola is budget-friendly.

hard-boiled eggs

🥗Healthier: tofu

💰Cheaper: chickpeas

Tofu provides protein without cholesterol, while chickpeas are economical.

pita bread

🥗Healthier: whole grain bread

💰Cheaper: tortillas

Whole grain bread adds fiber, while tortillas are often less expensive.

Choose a young eggplant that is dark and shiny.

Place the eggplant in a colander, layer it with kosher salt, and let it sit for about half an hour to draw out bitterness and liquid.

Rinse and dry the eggplant, then cut off the top and use only the upper part for frying.

Heat corn oil in a pan until bubbling.

Fry the eggplant in the hot oil for about 10 minutes, turning occasionally to avoid burning.

Prepare tahini by mixing raw tahini with cold water, freshly squeezed lemon juice, and salt until creamy.

Make Israeli salad by dicing tomatoes into small pieces.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens