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Happy YASSSletter Thursday Gingis!

We are diving into the summer VERY shortly, and it is absolutely imperative that your pantry be stocked with the very best goodies - so that you can make all of our upcoming recipes!

So this week without further ado, we are diving into the world of pantry staples + a couple of sexy recipes using our go to favorites: Za’atar Manakeesh, Fig Carpaccio loaded with gorgeous yogurt stone, and of course - HUMMUS!

Extra Virgin Olive Oil

I’m very particular about my Olive Oil. Growing up in Israel, the love of fresh cold pressed olive oil is beyond. Zikki and I literally consume gallons of olive oil every year. Quality and freshness are our top priorities. Not only is it extremely delicious but also super nutritious. I will probably make a separate edition on Olive Oil in the near future (there is so much to talk about), but something very important to keep in mind when picking out your olive oil is the harvest date and the acidity level. Extra virgin olive oil only remains fresh and fragrant for up to a year - sealed. Afterwards it gets old and loses its fruity notes, turning more or less into vegetable oil - better then for cooking rather than dressing.

Our go to, here in the US? Graza 

Sumac

I think sumac might be my favorite spice of all time. Sumac is a flower belonging to the cashew family (yes… cashew). There are about 35 different varieties of sumac used for various purposes: either as a spice, as a dye or in medicine. Growing up I thought sumac was grown only in the Middle East but since I moved to America I’ve found sumac trees on the side of the road everytime we travel upstate NY. The tasting notes are very fruity and acidic. It really goes with anything, but specifically I love to use it on spreads, in salads and on raw fish dishes. It is an amazing way to add a sour/lemony kick to your food without using a lemon (which for example with raw fish would simply “cook it”). You can find sumac these days in any ethnic shop, spice shop or even at Whole Foods.

Za’atar

When you get your hands on a freshly made za’atar mix you just cannot stop adding it to your food. I try to make my own za’atar mix every year, but we use it so often I sometimes need to buy it (sorry…). Za’atar is made with dried oregano leaves, sumac, sesame seeds, salt and a little bit of extra virgin olive oil. If you ever see a brown-ish za’atar, please stay away from it as it has absolutely gotten too old. My absolute favorite way to eat za’atar is to literally add a tablespoon to a small bowl, cover it with cold pressed olive oil and use it as a dip for fresh baked bread. This is one of the best bites ever.

Spice shop you can find quality Za’atar and Sumac? La Boîte or NY Shuk 

Tahini

Tahini has such a special place in my heart. I always have a tahini jar in my pantry because we use it on a daily basis. In addition to its superfood qualities, it is delicious and addictive AF. I create my tahini dip starting with the water first (typically not more than ¾ cups water) and slowly pour in the tahini until I find the consistency I want. This way I avoid unnecessary lumps and get a perfectly smooth texture for my dip. I typically as lemon and salt. The better the tahini, the less you need to add to it. Tahini goes fantastic with chopped salad, as a spread in pitas or just as is dipped with fresh bread.

Where can I find the best tahini outside the Middle East? Whole Foods

Yogurt Stone (Kishk)

This may be one of the most special products I have in my pantry. Yogurt stone is a savory and tangy gratable condiment, created by a nomadic Arab community, local to the area of Israel, Jordan, Lebanon and Syria. In dry months, when their herd has no fresh grass to be fed on, the quantity of milk goes down. Less milk= less yogurt. During the plentiful months, they take the yogurt and dry it outdoors in the sun until it becomes hard like a rock. When they want to reuse it, they simply grate the yogurt stone, add water, and it is yogurt again. The hipsters from Tel Aviv discovered this magical ingredient a couple of years ago and started using it as an alternative to Parmigiano Reggiano. That salty sour “cheese” goes perfectly with salads, raw fish dishes, on fresh bread, and basically on anything. It is very hard to find, in the area of NY. You can find it in grocery stores in Paterson, NJ.

Where can I find this wild ingredient? Istanbul Food Pazar

Hope you have a weekend full of YASSS! Until next Thursday Gingis.

Love, Ben & Zikki xx

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