Established in the Bourse district, Dalia , the new baby of restaurateur Benjamin Cohen , is making the buzz on the Bourse side with Levantine cuisine to make the coolest restaurants in Tel Aviv green with envy.
Highlight of the show, a totally crazy homemade shakshuka … The chef Or Bitan (Miznon and Shouk) gave us the recipe. Yallah !
Ingredients
2 green peppers
5 cloves of garlic
12 tomatoes
150g of feta
8 eggs
1 half bunch Coriander
CAS 8 Olive oil
Cell
Pepper
Preparation
Peel the tomatoes by removing the peduncle . Make a cross-shaped incision then immerse them for 30s in simmering water. Dispose in ice water then peel them.
Crush the tomatoes by hand and remove the fibrous part .
Finely chop the peppers , removing the seeds and cloves of garlic .
Brown the peppers and garlic in a large saucepan, in the olive oil starting at
cold and over low heat.
Once the peppers and garlic are colored , add the tomatoes and a pinch of salt .
Simmer for 15 minutes until the water is reduced by half.
Make small nests that will be used to accommodate the eggs .
Break the eggs , season and cook for 3 minutes, uncovered, then 3 minutes with a
lid.
Remove from the heat and add the whole crumbled feast and coarsely chopped cilantro.
© The Travel Buds
Also discover the new bestseller of the star chef of London and the secret of the very good tacos of Cali Uptown .
