A SHUK chef teaches two typical Middle Eastern street recipes
The restaurant SHUK Falafel and Kebab is present House of clansan event held with an unprecedented collaboration of brands CLAUDIA:, Good body, baby.com: It is elastic, which will take place between March 8 and 11. And for those of you who won’t be able to cross the space, or who have tasted it and want to recreate it at home, we’ve brought you two typical recipes from the streets of the Middle East featured in the event:
The couple Suzanne Goldfarbcook and Mauro Brossohistorian, is behind the works MarketA São Paulo restaurant located in the Pinheiros district that specializes in Middle Eastern street food. he is Jewish and she is of Syrian descent. At the event, they prepare some of their specialties for a lively cocktail offered to guests.
“Oh ugly It’s a super versatile dish. vegan, full of flavor and color! It is perfect happy houran appetizer or a side dish,” Susanna explains of the typical dish, which means “gold” in Hebrew. “The name comes from the color of saffron in the dough, and the cauliflower florets really look like pieces of gold,” adds the chef.
already labneh It is one of the oldest cheeses in the world and is quite common on Middle Eastern tables. “It’s a dry curd that’s a bit creamier, tasty and healthy. It goes well with salads, appetizers, bread, plain, whatever you want,” advises the chef.
Below, these two are taught by Susana and Mauro revenues irresistible from SHUK. Check:
Zahav (bread with cauliflower spices and tahini sauce)
yield: 2 people
150 g cauliflower cut into small florets
150 g of sifted wheat flour
250 g of water
10 g of salt
4 g of saffron
ground cumin to taste
Smoked paprika powder to taste
Sumac to taste
parsley to taste
For the tahini sauce
200 g of tahini (as light and lightly roasted as possible)
70 g of lemon juice
190 g of ice water
1 clove of garlic
5 g of salt
Method of preparation
Prepare the cauliflowerMix and stir the water, sifted wheat flour, salt and saffron powder with a whisk until it becomes a homogeneous mass. Dip 150g of raw cauliflower in this batter and fry at 180°C until golden and crisp. Prepare the tahini sauceBlend the lemon juice and garlic in a food processor or blender. Add tahini, salt and cold water. Stir again until it becomes a smooth and homogeneous sauce. assemblyArrange the cooked cauliflower florets on a serving plate. With the help of a pipe or a tablespoon, spread the tahini sauce, forming a tic-tac game. Sprinkle with ground cumin (if you can grind right away, that makes a whole difference), sumac, and powdered smoked paprika to your liking. Finish with plenty of chopped parsley and serve immediately.
Yield: 1 kg
Preparation time: 1 hour + rest time
2.5 liters of fresh whole milk
100g of full-fat yogurt
16 g of salt
Method of preparation
Pour the milk into the pan and heat it over medium heat until it reaches 90 degrees (check with a thermometer), when it reaches that temperature, turn it off and let it cool down to 45 degrees. Turn off the heat and add the yogurt, mix well with a whisk, put in a sterilized jar, close tightly and leave at room temperature for 24 hours. After 24 hours, remove the milk, which is like yogurt (more solid) and place it to drain in a fine-weave chino or, if you don’t have one, with a clean cloth or perflex resting on a coffee strainer. 12 hours, hours. Continue to discard the serum during this time. Cottage cheese will be ready after 12 o’clock. Add the salt and mix well to incorporate. You can serve with good quality olive oil and za’atar.
How to Join the CASA Clan
To participate in the activities, you need to fill out the following forms: day 09for 10th day and for the day March 11. a Casa Clã will take place from March 8th to 11th at Casa Higienópolis in São Paulo and is an initiative of our wonderful female voices at Editora Abril; CLAUDIA:, Good body, baby.com: It is elastic.
Casa Clan is sponsoring MSD: It is buscofem:and support kia, Intimissimi, Calcedonia, Sculpture, ANK Jewelry, LinkedIn: It is Room.