Off we go to do a green papaya tabbouleh salad.
Tabbouleh is a very fresh leaf salad,
parsley and scallions and mint.
We’re going to do a twist between this tabbouleh salad,
the traditional one.
I’m going to take out the bulgur wheat
and put some green papaya.
So let’s start by doing the green papaya.
It’s completely unripe and it’s delicious
to make any salad you like with any vinaigrette you want.
For me, it’s like a vegetable.
It’s available nowadays all over the world.
You can get it in the Carmel Market.
So I just peel it.
The way they do it in Thailand,
they invented a wonderful tool and I love to use it.
The julienne peeler.
I am addicted to green papaya salad, okay?
So for this wonderful tabbouleh and green papaya salad,
which is a fusion kind of salad,
we are going to separate now the papaya.
A pestle and mortar, and I will take,
I will take chili and I will crush it a little bit.
I’m going to add it, and I’m going to add lemons.
And now I will add some salt.
And I mix it.
I leave it here.
And I’m going to chop all the parsley, mint and scallions.
So what I do,
is take all the stems out.
Yes, this is going to be for the chickens.
Okay, and now I’m going to take the mint leaves,
and separate them.
In Israel, we use a lot of fresh herbs,
and then the scallions.
Let’s take all the white part out.
And now I’m going to stand up and start chopping it.
(knife chopping and thumping)
You have to do it at the exact moment,
the last moment before you serve it.
This salad cannot stay.
Okay, this is all about the freshness
and the odor of the fresh leaves
that you just now cut and chopped them.
And then mix it.
It’s so simple, no?
But you remember the peanuts we did?
So I will show you what I do now.
No salt, we add it on the papaya.
This is it.
I do not put olive oil.
It’s one of the only dishes that I don’t put oil in,
’cause I want only the freshness
and the crunchiness of the leaves.
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.