- Condiments
- •
- Israeli
- •
- Everyday
Video time: 6 min
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 Komarovsky
In this lesson
What you'll learn
Learn how to burn, peel, and roast red peppers and pair it with crunchy almonds and the fragrant marjoram.
Erez doesn’t understand why more chefs aren’t using marjoram, an aromatic herb similar to oregano.
Learn how to burn, peel, and roast red peppers. Put it in a salad or jar it and use as a condiment.
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Erez Komarovsky
Erez Komarovsky
A renowned chef, baker, and cookbook author widely known as the “Godfather of Modern Israeli Cuisine,” Erez Komarovsky takes viewers on a journey to discover the roots of his Middle Eastern cooking. From the bustling markets of Tel Aviv, Israel to his blissful home in the Northern Galilee, Erez teaches viewers how to bake his “flowering” challah and pita breads along with signature dishes like Lamb Kebabs, Hummus Mezze with Falafel, Harissa Chicken, Shakshuka, and more.
Get to know Erez as he takes you on a journey from the market to the farm, from the city center to the countryside, from the past to the present to uncover his story and modern Middle-Eastern cuisine.
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.
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.
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.
Pita - the deliciously edible envelope - can be stuffed with almost anything. Learn how to bake the Middle Eastern staple in your home oven, and how you can turn the pliable pita dough into Sficha and Manakeesh, two Middle-Eastern pizzas.
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.
Join Erez alongside best-selling cookbook author, Adeena Sussman, to create this amazing Harissa chicken dish featuring green tomato and peach salad. Learn how to make harissa, marinate, grill, and a fresh summery salad.
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.
Erez invites friends to prepare and grill lamb kebabs over an open fire, with roasted corn and Mashwiya and Mulukhiyah salads.
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.
Erez fires up his Taboon oven to create a traditional Lebanese dish named for the pan it's roasted in, with lamb kebabs, tomatoes and raw tahini.
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.
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.
Simple, sweet, and salty. This unique salad is bursting with fresh flavors of goat cheese and bright greens. Let Erez show you a delectable salad using the pink wonder that is watermelon.
A staple in Erez's kitchen, the simple nature of Labneh balls can be used in a variety of ways: in salads, with eggs, over a toast, it's really up to you. Learn the secrets to creating perfectly preserved balls of cheesy love.
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.
A spin on the regional Tabbouleh salad, with other variations offered in Erez's class, this one stands out with the use of Papaya. Tangy, tart, and caramelized peanuts to add some crunch and sweetness. As Erez would say, "wowowowow".
Preserved lemons are an important part of Erez’s kitchen. The salty, briny, citrus flavor brings a beautiful pop of color and flavor, and brightens up any dish.
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.
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.
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