Some time ago (not sure, maybe half a year, give or take), my brother told me that Zahav is a good Israeli restaurant in Philly. The last time I went to the public library, I took my usual route and wandered by the cookbook section, and the Zahav cookbook stood out with it's colorful cover so I had to borrow it. And then I spent a whole evening skimming through the book, marking the recipes that look not too intimidating (aka not too much work, or doesn't have too many ingredients) with post-it notes. So of course, when I try something, I try a whole bunch of it at once, and three of the recipes all on Sunday was quite an ambitious undertaking (and ended up taking more time than anticipated, even though I had picked what I had thought were the not-too-complicated ones.
So here goes. All three turned out very tasty, but I'll have to say the carrots are the winner for best taste per time spent cooking them.
Kale, walnut, apple, and sumac-onion tabbouleh:
Morroccan carrots (cumin, garlic, cilantro, lemon and orange juices):
Green beans, mushrooms, lentils with tahini and garlic:
And as with any other of my ambitious cooking projects, I made way too much food. So we'll be eating these for a while...
