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Israeli
Make this incredible version of Erez’s Challah, with cheese hidden inside for the most heavenly surprise. Learn the technique to creating the stuffed braids, and try it out with anything you can dream of.
Learn Erez’s secrets to making the perfect Challah bread. Discover the simplicity of a dough you can make every week, giving you endless ways to wow your dinner guests. Challah is a delicious, versatile bread that’s great fresh with spreads or sponging up sauces, but use it the next day to make the most incredible French Toast or Grilled Cheeses!
Erez’s friend Shafia shows him how to make delicious chosi, veal and onion confit, slowly simmered with a baharat spice blend. Absolutely delicious.
Travel to the Shvo Winery vineyards in the northern Galilee where Erez cooks alongside winemaker Gaby a delicious open-fire breakfast. Erez tosses veggies and eggs into a pan, along with cheese, fresh bread, and wine. A simply perfect breakfast in paradise.
Chicken Schnitzel is the most popular food in Israel, but this new version will blow your mind. Created by legendary Israeli chef Israel Aharoni, who teaches Erez how to make schnitzel-style baby lamb chops. The beautiful little lollipop chops are given a preparation combining original flavors with notes of French and Italy with the Dijon mustard, Parmesan cheese and herbs. Twice breaded and slow-and-low shallow fried to perfection. Enjoy the steaming, savory popsicles with a squeeze of lemon and a sprinkle of salt. You’ll be left wondering why you’ve been limiting your lamb chops to the grill or oven, and ready to make your own Schnitzel-Pops.
The national lunchtime favorite in Israel consists of deliciously spiced fried chickpeas. It’s easy to make and incredibly tasty.
A divine, silky texture combined with the nutty crunch of almonds and the fragrance of the marjoram, makes this pepper salad unique, and supremely delicious. Erez shows you his secret for burning and pealing the peppers, roasting the almonds, and using the garlic confit from his Challah lesson.
Not just a tomato salad, Erez takes it to new heights by adding his favorites, mint, and chili. Learn how to make this summery salad and get inspired by its flavors.
An Israeli mezze spread wouldn’t be complete without this chopped Arabic-Israeli salad filled with fresh and crunchy chopped vegetables, and simply dressed with lemon and olive oil.
This Arabic spicy relish is used across the Middle East, and can be found in many Israeli kitchens. Erez uses it as a topping masabacha, but you can slather it on fried fish, drizzle on eggs, or douse on falafel.
Erez teaches a simple, sweet, summery cake straight from his childhood. This quick confection is based on a batter of butter, flour, sour cream, and lemon zest, and topped with juicy fresh apricots that are roughly halved and dunked waist-deep in the batter.
Erez roasts fish in a traditional Taboon oven with tomatoes, chilis, habaneros, garlic gloves, sour grapes, and the requisite bath of olive oil and salt.
Erez shows you his simple method for creating crunchy, caramelized nuts. Using peanuts or any other favorite nut but with herbs, spice, and savory tones thanks to Erez’s touch. Put it in Erez’s Papaya Tabbouleh salad, or add it to anything you like.
The ultimate Israeli dish, char the eggplant directly in the fire and top with sweet and tart pomegranate syrup and rich tahini.
Once you make your own hummus, it is almost impossible to go back to store-bought. There’s nothing more irresistible than dipping a pita chip or raw vegetables into this warm creamy homemade hummus.
Not just a tomato salad, Erez takes it to new heights by adding his favorites, mint, and chili. Learn how to make this Summery salad and get inspired by its flavors.
Erez shows you his secret for burning and peeling peppers and roasting almonds. He pairs it with the nutty crunch of almonds and the fragrant marjoram, which is what makes this pepper salad totally unique, and supremely delicious.
Erez shows you his simple method for creating crunchy, caramelized nuts. Using peanuts or any other favorite nut but with herbs, spice, and savory tones thanks to Erez’s touch. Put it in Erez’s Papaya Tabbouleh salad, or add it to anything you like.
Travel to a small Arab village and learn about the secrets of this Lebanese delicacy. Kibbeh Nayyeh, considered the tartare of Lebanon, is prepared with a special blend of spices and bulgur wheat for an insane aroma and one of a kind Middle Eastern flavor.
Travel to the northern Galilee to the vineyards of Shvo Winery, to cook an open fire breakfast along with Gaby the winemaker. Erez tosses veggies and eggs into a pan, they share much wine alongside cheese and fresh bread. A simply perfect breakfast.
Chicken schnitzel is the most popular food in Israel, but this new Version will blow your mind. Erez meets up with legendary Israeli chef Israel Aharoni who teaches him how to make schnitzel-style baby lamb chops.
Gain confidence in the kitchen and learn how to make the most delicious fish recipes, two ways: oven-baked fish with grapes and tomatoes, and fish crudo with berries and chilis.
Mezze is an assortment of small dishes eaten as an appetizer or light meal. From hummus to falafel to Arabic-Israeli salad, and all the dipping sauces, serve this spread at a dinner party and your friends will love you.
Erez teaches a simple, sweet, summery cake straight from his childhood. This quick confection is based on a batter of butter, flour, sour cream and lemon zest, and topped with juicy fresh apricots that are roughly halved and dunked waist-deep in the batter.
Erez teaches his quintessential Israeli breakfast: fiery-hot Shakshuka, alongside a fire-roasted eggplant salad and refreshing cucumber salad, served beside his beloved Challah bread.
Bake two of Erez’s signature stuffed challah breads, one woven with fennel & sage blossoms, the other stuffed with savory Kashkaval cheese and garlic confit. These loaves are true centerpiece stunners.
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