Dara Moskowitz Grumdahl's Top 5 Israeli Recipes

It's like going on vacation to explore the foods of Israel without the hassle!

Off The Menu with Dara Grumdahl
October 19, 2018 - 2:40 pm

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Off the Menu with Dara can be heard every Saturday from 11 a.m. to noon on News Radio 830 WCCO! See all of Mpls. St.Paul Magazine’s Dara Moskowitz Grumdahl's Top 5 lists here!

How about we throw our own party for Michael Solomonov and Steve Cook to celebrate the publication of Israeli Soul, and to celebrate that we have Steve Cook on the show this week? It’s a really fabulous book, reading it is like going on a vacation to explore the foods of Israel, without the hassle of airport security.  So grab your passport, and we’re off!

Stuffed Eggplant
Get some local ground lamb, add the merguez spice blend from this new Israeli Soul cookbook, couple more steps—you’re there! Stuffed eggplant that’s dinner party worthy. I’d serve it with a nice Syrah, and raise a glass. 

Twice Cooked Eggplant Dip
You can buy a pretty good baba ghanoush from different producers, I really like the one from Gardens of Salonica in Northeast Minneapolis that you can get at the co-ops. But you cannot buy anything this good, smooshed up as it is with sherry vinegar and dusky paprika. Put a slab of feta on a cheese board with this and some pita, that’s a very fine first-course, or a light dinner. 

Roast Lamb 
I was at In Bloom, the new St. Paul restaurant, the other day, and they were slicing fire-roasted venison leg to order—it was very impressive.  If you want to be equally impressive, roast a lamb shoulder gather a crowd. 

Federal Donuts Fried Chicken 
I couldn’t believe the CookNSolo team shared their cult fried chicken recipe—but they did! It’s the cornstarch that makes it so extra, extra, insanely crispy. 

Michael Solomonov’s  Moroccan Carrots
A cold carrot salad, made with braised carrots and Moroccan spices is a terrific side-dish, you can bring it to a potluck, make it in advance and serve at Thanksgiving, stuff it into a sandwich with hummus and cheese—it’s a good carrot development, for sure.