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Hummus
I find the smoothest hummus (ie more sabra-like) is made by actually peeling the beans. Of course, this is a tedious process but it makes a huge difference in the texture (especially if you're using canned beans). Also, I sometimes add a bit of citric acid to up the sour-ness without adding an additional flavor/watering it down. Then again, I'm addicted to sour things.
Both of them are my mom's tricks who is a Moroccan-Israeli chef.
Cook the Book: 'The Book of New Israeli Food'
Probably since I was born! All my family is from Israel. We're originally from Morocco/Spain so we have our own unique fusion food in our house.
Harissa-Honey Glazed Roasted Salmon
Harissa is actually pretty easy to make at home, especially if you have a good source of dried chiles (living in a place with a large Mexican population will day... like, um, say all of California?).
Coming from a Moroccan/Sephardic Family I try to keep some on hand at all times...
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If you're not too worried about sugar, making your own flavored simple syrups works for me. I particularly like strawberry.
Another thing that's really good is taking some (peeled) ginger + lime juice in the food processor then processing it to bits and then straining/squeezing out all the solid bits until you're left with very concentrated ginger/lime juice. You can then dilute this with sparkling water (a mint sprig would be nice too...). A tiny bit of simple syrup or some nice sugar goes a long way too.
With Iced Tea, I like to brew a very strong oolong tea with some mint and lavender buds. Then I use the iced tea "concentrate" by mixing 1/3 concentrate with 2/3 water (or to whatever your preferred strength is). Again, just a splash of simple syrup really makes it amazing.
There is always the juice + sparkling water route. I like the 100% cranberry stuff (no sugar) + some lime and the old standby: apple juice mixed with sparkling water.
Lastly, I suggest cucumber+mint water. Just slice some cucumber, add some mint, throw in some water, and wait. Very refreshing.