We’re going to take a
kind of a regular pan.
We’re going to place it on top of the stove,
and we’re going to take the peanuts.
So we put one cup of peanuts with the skin on.
And in order to spice them,
I’m going to add some Sudanese peppers
and some fennel seeds.
And I’m going to grind it together.
(pestle thumping and grinding)
This is the Thai bird chilies, and I love them.
They are very hot.
If you don’t like, you can use
any other dried chili you like.
Okay, that’s it.
So we put one cup of peanuts, probably
you want to mix it with a wooden table spoon.
And then you lower it to the minimum flame
because you want to roast it all the way through.
Now I put some sugar in it.
Not a lot.
You see the amount, very little.
I put the spice in it.
I take some salt.
And I will add some olive oil,
very little olive oil.
This is already tasty as it is.
The fennel seeds, the chilies, the salt, the sugar.
Okay, so they are ready.
Nice and toasted all the way through.
You can use them for anything you want.
To a plate to cool down.
Just imagine to do the cucumber salad
and to put those wonderful little peanuts
on top of them.
You can use them for rice.
You can use them for bulgur, you can use them for anything.
So it’s a very nice addition to your kitchen.
Renowned chef, baker, and cookbook author celebrated as the “Godfather” of modern Israeli cuisine, Erez Komarovsky takes viewers on a journey to discover the roots of his Middle Eastern cuisine. Starting from the bustling markets of Tel Aviv, Israel to his blissful home in the North Galilee, Erez teaches viewers how to bake his “flowering” Challah and Pita breads, plus his signature dishes including Lamb Kebabs, Hummus Mezze with Falafel, Harissa Chicken, Fish Crudo and more.