Onions, mint, marjoram, and basil are finely blended together to form an herbaceous sauce.
Tag: Erez Komarovsky
Kibbeh Nayyeh
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.
Lamb Kebab
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.
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.
Vineyard Breakfast: Wine, Cheese & Eggs
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.
Erez’s Baharat
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.
Aharoni’s Lamb Schnitzel-Pops
Chicken Schnitzel is the most popular every-day 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.
Mulukhiyah Salad
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.
Forget store-bought tahini, learn how to make your own at home with just a few ingredients.
Salata Mashwiya
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.
The national lunchtime favorite in Israel consists of deliciously spiced fried chickpeas. It’s easy to make and incredibly tasty.
Tomato Salad with Mint & Chili
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.
Red Pepper Salad with Almonds & Marjoram
A divine, silky texture combined with the nutty crunch of almonds and the fragrance of the marjoram, makes this pepper salad totally 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.
Arabic-Israeli Salad
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.
Papaya Tabbouleh with Caramelized Peanuts
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”.
Erez’s Tatbileh
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.
Preserved Lemons
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.
Fish Crudo with Berries & Chilis
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.
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.
Rustic Summer Cake
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.
Cucumber & Mint Salad
A joyful bowl of crunchy textures, this refreshing salad combines cucumbers, hot chili pepper, wild mint, and creamy labneh balls.
Oven-Baked Fish with Grapes & Tomatoes
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.
Labneh Balls
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.
Caramelized Peanuts
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.
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.
Fire-Roasted Eggplant Salad
The ultimate Israeli dish, char the eggplant directly in the fire and top with sweet and tart pomegranate syrup and rich tahini.
Grilling Chicken
Master your grill and get that perfect char without drying out the chicken.
Hummus Mezze
Mezze is an assortment of small dishes eaten as an appetizer or light meal. Serve this at a dinner party and your friends will love you.
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.
Green Tomato & Peach Salad
A refreshing end-of-summer salad that brings some airy freshness to the spicy harissa paste.
Learn the secret to make the most flavorful tomato-based egg dish and your weekend breakfasts will never be the same.
Harissa-Marinated Chicken Breast
Erez marinades chicken breast before grilling over charcoal and showering with garden fresh greens, tomatoes and stone fruit, which balances spicy with sweet. Multifaceted and mouthwatering, it’s a flavor you won’t forget.
All you need is a mortar and pestle and spices to make this aromatic Middle Eastern spice blend.
Israeli Breakfast
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.
Garlic confit
Garlic lovers, pay attention. These slow-roasted garlic cloves become tender, caramelized, and totally delectable.
Make flaming hot Matbucha – a traditional Moroccan spicy tomato sauce full of chilis, ripe Roma tomatoes, garlic, and spices.
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.
Tomato Salad with Mint & Chili

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.
Red Pepper Salad with Almonds & Marjoram

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.
Preserved Lemons

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.
Papaya Tabbouleh with Caramelized Peanuts

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”.
Caramelized Peanuts

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.
Labneh Balls

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.
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.
Kibbeh Nayyeh

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.
Vineyard Breakfast: Wine, Cheese & Eggs

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.

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.
Aharoni’s Lamb Schnitzel-Pops

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 invites friends to prepare and grill lamb kebabs over an open fire, with roasted corn and Mashwiya and Mulukhiyah salads.
Erez’s Fish

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.

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.
Hummus Mezze

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.

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.
Rustic Summer Cake

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.
Israeli Breakfast

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.
Erez’s Story

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.