Amazing! Love watching the fun you have.. Pita making is much easier than I thought.
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Tag: Erez Komarovsky
Looks delicious, I can’t wait to make it! How long does it need to cool before serving? And would have loved to see it cut so we can see the end texture. Thanks!
Wonderful video. What a fantastic way to begin my YesChef journey. Many thanks.
I Love Shakshuka!!! Now I will have to try it with the “authentic” recipe here and not use canned tomatoes! I can’t wait to try the roasted eggplant and cucumber salads. Thank you for the lovely lesson.
Nice idea and I’m going to try this recipe and share it with friends.
So fresh! thank you for sharing your love of food. I’m looking forward to making this
Loved the tutorial… informational and funny at times. Will try the pita recipe, although I do not have a wood-fired grill, I do have a small pizza oven, so it may work out similarly. Thank you,
I love Erez Komarovsky I want to see more of him. He is a very good food chef and funny. I am a fan of him.
This tomato salad looks and sounds delicious, and it really couldn’t be simpler. I appreciate that he’s not precise with measurements, as it makes the salad seem all that more accessible to a basic home cook.
I love that it was made with so much love. I almost try to grab a piece of the bread through the screen
First time to saw green papayas made into a salad. Papayas are a very healthy fruit. Now it was a vegetable. It looks delicious and is worth trying
Delicious! Made such a difference in dishes I’ve made for years.
This looks wonderfully flavourful, fresh, and so simple! I can’t wait to try it out, perfect recipe for the Summer.
I love the way you cook Erez! It is fresh and simple I can’t wait to make the hummus. I will soak my chickpeas today! thank you.
Another great lesson. I could watch this gentleman cook all day. Would love to try my hand at falafel someday. Learned so much.
I am in awe. What an amazing selection of delicious food. Very inspiring.
I love the little documentaries on the chefs’ lives.It brings context to the food, not just a recipe!
I made this from start to finish. I don’t have a wood-fired oven but made it all on my BBQ. it was all sensational. The flavors were beautiful & the bread was so fluffy but chewy & crusty. Loved every second of the cooking & the results were so delicious. Thank you!
I could watch this over and over again! The joy of cooking right there. Thank you so much. Confit garlic in bread is just amazing!
I made this and can’t wait to make it again. My family loved it.. So light and airy.
Erez, wonderful presentation and the Challah look amazing. Matbucha and garlic confit superb. I will prepar all of that and made a surprise for my Jewish friends. Thanks a lot. Pino Mantelli
I loved the lesson and will definitely make the bread….not sure about the matbucha ’cause I can’t do heat! But it sure looks delicious!
Oh my GOSH!! BEAUTIFUL!!! I love how he loves fresh vegetables and used them to create stunning dishes that make my mouth water!! I will make this dish many times!!! THANK YOU!!!
Your garden is the garden of eden!!! It’s so nice watching. Just wish to beem yourself to you gorgeous place and taste these delicious chicken breast
Erez’s humor makes this even more fun to watch. “Baking and therapy” is a good life motto. 🙂
This is the most amazing video I have seen here. I want to be there eating all of it with him.
Wow!! Just beautiful. This episode makes me want to run to buy the ingredients and make it now!
Beautiful video! I will be making that Shakshuka and the cucumber & mint salad. I’ll let you know how it comes out. Some ingredients will be substituted but I’ll give it a go.
Wow that harissa chicken is divine, your beautiful garden and the view was magical, Thank You for this brilliant mouth watering recipe, and the harissa, is on another level.
Amazing! I love everything this man (genius) makes! Thank you so, so much. I hope to meet him and eat his creations some day.
The Challah looks amazing and I’ve just ordered plum tomatoes and extra garlic to make the Matbucha as it looked and sounded so good.
Very entertaining to watch, thank you, but living in a little village in Central Scotland, where on earth could I get all these ingredients…. :o(
I don’t know much about IsraelI cuisine or Erez but now I’m excited to try. Loved getting to know Erez.
I love the simplicity of Erez’s cooking. His down-to-earth approach to cooking is enjoyable to watch. There would be a lot of laughing.
I learned so much about different types of cucumbers and presenting them in a salad. I love the way he teaches. I cannot wait to watch more.
Beautiful in every way A feast for the eyes.Can taste the food through this wonderful man
This was BEYOND and exceeded my expectations! I’m so thrilled, I am making this recipe this week without fail. What beautiful storytelling!
Amazing, Amazing, Amazing!!! This is a game changer in the pizza world as a great alternative to the typical offerings which are all 2 degrees of separation from each other.
Beautiful… “Stuff your Challah generously and life will be generous to you.” Very inspiring ?? Love this lesson so much.
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.
Erez takes Challah bread to new places with garlic confit adding a sweet, roasted flavor and satisfying texture. Try it using sundried tomatoes or pesto, or whatever you can dream of!
Learn from Erez in this unique lesson 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.
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!
Love his authenticity the cake is a keeper I’m going to bake it! He’s funny. I think I’ll get a therapist and bake with him
Wonderful and lovely food. Opens up a new world of breakfast. I will try the eggplant and cucumber recipe.
He gives you a simple and interesting hands on and wonderful approach through a chefs eyes! You know how too live and cook my friend!
Gorgeous rustic perfection! Reminds me of my spin on bruschetta. Yum!!! Can’t wait to try it.
What a great touch. Peanuts will be a nice addition to my kitchen. Thank you Erez.
Thanks for giving examples of which fish are flaky and which are firm. For those of us less familiar with cooking fish, this really helps us know what to look for in the store!
The fish was so fresh. Cooked to perfection I love the pepper and tomato cooked with the fish. Love fish could eat it every day.
Well, what can I say, I love how everything is served on a platter, I love the roasted salad the roasted corn, and the kebobs.Thanks!
Mouth watering! Going to try this soon! He is cool and pleasure to watch his ways!
His rustic and wonderfully old cutting boards, mortar and pestle and marble bowls are craveable. His cooking is beyond sensual!
Oh my goodness what to say everything looked delicious. I am 66 now but I made Falafel when I was 17. The salsas are so fresh and the chickpeas are yummy.
I have made pitas using this recipe, and I have to say that it is a revelation. The ability to watch the chef execute his recipe, makes it easy to do. Thanks!
OMG, it looks fabulous I have made my own pita but yours looks soft and amazing. I would eat it all.
Dearest Erez, million to dot for your delicious recipes… so much fun to receive a cooking lesson from you! Thank You!
This looks so amazing! I am a former pastry chef and this recipe really got me excited to bake.
Loved this lesson – shakshuka is one of my favorite things. I will make this for our company!
I will definitely cook this very colorful and probably very aromatic breakfast, especially the eggplant salad which I will try today.
What an absolutely fabulous lesson! I made it the other day and it was utterly delicious! Big thanks to Erez’s mum! Such a great way to use all the amazing summer fruit we have.
LOVE everything about this man & his food!! His kitchen, dishes, his grandmas 80 yr old bent pan! The food is amazing!!
This looks fantastic, you are bringing back real cooking – really good food and experiences. Love it! Thank you.
Erez is truly a master and I absolutely LOVE watching him cook.I would love to cook with him in person!!!!
I really enjoyed this. Love the creativity to produce these challahs. Could almost smell them. The dough is excellent. Erez made it all look so easy.
Had to watch straight through, couldn’t put it down so to speak. A total emersion!
An interesting approach to Tel Aviv cuisine from the gaze of a baker who is passionate about her good appetite, haha. I enjoyed every minute with great attention.
Chef, the Challah looks delicious and so does the sauce. I can only imagine what it smells like. Never would I have ever thought to make a confit of garlic.
I loved to hear him talking about challah’s origin and the technics behind making this dough. I can’t wait to bake it.
Onions, mint, marjoram, and basil are finely blended together to form an herbaceous sauce.
This levantine mezze consists of game or goat meat mixed with bulgur, lemon zest and juice, spices and formed into kibbehs. A traditional Middle Eastern tartare.
Go back to primitive cooking methods and cook lamb kebabs the old fashioned way. Erez teaches how to chop, spice, and grill a perfect lamb kebab.
Categories
Watermelon & Feta Salad with Purslane
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.
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.
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.
In Arabic, “baharat” means “spices” and can refer to different blends, each made for a specific dish or ingredient. Make Erez’s special spice blend with crushed peppercorns, allspice, fennel seeds, nutmeg, cardamom pods, and cinnamon.
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.
Make the hot red chili pepper paste at home. It will last for months in an airtight container and will add some true spice and zing to your next dish.
A leafy green salad with roasted pine nuts and dressed with lemon juice for added freshness. If you can’t find mulukhiyah leaves, substitute with spinach, kale, baby Swiss chard, or any other firm greens.
A delicious spicy Libyan salad with charred eggplant, onions, and peppers. The heat of the peppers balances well with the sweetness of the date honey syrup and fresh mint leaves.
Forget store-bought tahini, learn how to make your own at home with just a few ingredients.
The national lunchtime favorite in Israel consists of deliciously spiced fried chickpeas. It’s easy to make and incredibly tasty.
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.
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.
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.
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’.
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.
The fish crudo is sliced fresh and showered with mulberries, tomatoes, peppers, and garden tarragon. Light and fresh, perfect on a hot day.
Turn pliable pita dough into Sficha, a Middle Eastern pizza.
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. Beautiful, delicious, and long-lasting, get these lemons on your countertop, too.
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.
A joyful bowl of crunchy textures, this refreshing salad combines cucumbers, hot chili pepper, wild mint, and creamy labneh balls.
This delicious Yemenite green sauce can be easily made with a blend of herbs and spices. It’s wonderful served with warmed hummus, pita, falafel, or really any dish.
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.
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.
Transform pliable pita dough into Manakeesh, a Middle Eastern pizza.
