In Israel, Tu B'Shvat celebrates trees and foods that grow from the earth,
connecting us deeper to the land.
We eat dried fruits and nuts, combined with the seven species,
in celebratory meals with special blessings.
To connect our celebrations with you, our CEO, Avihai Tsabari, is sharing
his family recipes for Tu B'Shvat that contribute color and taste
along with family and tradition. B'teavon!
Fresh Green Salad in Orange Vinaigrette Dressing
Can be made it with any vegetable you have around and prefer for your salads.
The dressing can be prepared ahead of time, even a few days in advance and keep it in the refrigerator.
Ingredients for salad:
3 celery stalks, including the leaves
5-6 fresh cauliflower florets
1 heart of Caesar hearts lettuce
1 green onion
2 handfuls of Chinese sprouts
Ingredients for orange vinaigrette sauce:
1 large fresh orange
1/4 fresh lemon
1 teaspoon Dijon mustard
1 tablespoon vinegar (I used rice vinegar)
1/3 cup olive oil
1 teaspoon of honey
1/2 teaspoon of Atlantic sea salt
1/4 teaspoon black pepper to serve
1 thinly sliced red chili pepper
A handful of cranberries
A handful of coarsely chopped walnuts
To prepare the salad:
Peel the fibers of the celery stalks with a peeler and slice thinly.
Grate the cauliflower florets on a coarse grater.
Cut the lettuce into thin strips.
Slice the onion as well.
Transfer everything to a mixing bowl and add the sprouts.
Mix everything well and set aside.
To prepare the dressing:
Grate orange peel and lemon peel into a shaker or blender.
Squeeze the orange and lemon into the vessel and add all the other ingredients.
Grind for a few minutes to a smooth sauce, taste and adjust seasoning according to personal taste.
To assemble the salad:
Transfer the salad to a nice serving plate, sprinkle the sliced pepper, cranberries and nuts.
Place the jar of sauce next to the plate so that everyone can season for themselves.
Of course you can pour the dressing over the whole salad, but personally I prefer that the salad stays fresh and everyone pours the dressing on their own personal plate.
Tu B’Shvat Carrot Salad
For the salad:
5 carrots, grated
For the dressing:
Juice from a whole lemon
3 Tablespoons olive oil
A pinch of salt
1 teaspoon of Dijon mustard
2 Tablespoons of honey or silan (date molasses)
A handful of cranberries
A handful of chopped caramelized pecans
A little sesame
Mix all ingredients to create the dressing.
Add to the carrots and toss.
Add the cranberries and pecans.
Garnish with sesame seeds.
Moroccan Tanzia for Tu B’Shvat (Tanzania)
Ingredients:
2 large onions, halved and sliced
150 grams of plums
150 grams of apricots
150 raisins
150 grams of walnuts
150 grams of almonds
½ cup sesame seeds
You can add cashews, cranberries, and peanuts
A little ground black pepper
3 Tablespoons of silane (date molasses, or honey)
2 Tablespoons of sugar
1 cinnamon stick
3 star anise (optional)
¼ teaspoon turmeric
4 Tablespoons of oil
2 cups of water
¼ teaspoon of salt
To prepare:
Fry the onion with oil until a brown shade is obtained, then add the nuts and dried fruit and fry for about 3 minutes.
Add the silane and sugar and mix well.
Add the water and then add the cinnamon stick and the anise. Season with turmeric salt and ground black pepper.
Bring to a boil, then cook over medium heat, low flame until the liquid is reduced.
Add it to your wild or white rice (preferably Basmati).
Stuffed plums – Albarkuk Ma’amrin
4-6 servings
350-300 grams of ground meat
1 kg of prunes
4-5 onions
100 grams of slightly roasted nuts (not necessary)
1/4 cup of oil
1 cup of water
1/2 lemon
1 Tablespoon of honey
1/2 teaspoon white pepper
1/8 teaspoon ginger (fresh or dried)
1 teaspoon of cinnamon
To prepare:
Soak the plums in hot water for an hour.
Move a slit lengthwise and remove the kernel gently – the plum must remain whole.
Prepare the meat mixture and roll it into tiny balls.
Put in the plum and tighten it in the palm of your hand.
Fill all the plums in this way.
Peel the onions, cut into lengthwise strips, and steam in a pot over low heat.
Place the stuffed plums on top.
Mix the water, spices and oil and pour over the plums.
Cook for about an hour on low heat.
This dish must be handled very gently so that the plums remain intact.
After about 30 minutes, chop the nuts, mix them with honey, cinnamon and lemon juice, and sprinkle over the plums.
Continue to cook for about 15 more minutes until done.
“A perfect creamy heart”
Makes 8-10 desserts
For Malabi:
800 ml (3 and a third cups) milk (or coconut cream for a fluffy dessert)
120 grams (half a cup plus 2 tablespoons) of sugar
1 teaspoon vanilla puree or good vanilla extract
250 ml (cup) sweet cream (or water/vegetable milk for a fluffy dessert)
80 grams (half a cup plus a scoop) cornflour, sifted
1-2 tablespoons of rose water, or half a teaspoon to a teaspoon of rose extract, according to taste (optional)
To prepare:
Pour milk or coconut cream, sugar and puree or vanilla extract into a medium saucepan and bring to a boil over a medium flame.
In the meantime, beat the sweet cream or water with the sifted corn flour in a bowl to a smooth liquid – the corn flour will get clumpy for a brief but will melt pretty quickly with enough stirring.
When the mixture in the pot comes to a boil, lower the flame a little and add in the corn flour mixture gradually while whisking continuously.
Continue to cook the Malabi while stirring so that lumps do not form for a few more minutes until the mixture is very thick.
Mix in rose water or rose extract to taste.
Divide the Malabi between serving glasses.
Transfer to the refrigerator for a few hours to set or overnight.
Keep the desserts in the refrigerator until serving when they are well covered.
Sprinkle the syrup and toppings on the desserts only when serving.
Syrups for serving – each recipe is enough for the entire amount of Malabi
For the classic rose syrup:
240 ml (glass) of water
190 grams (a cup less a spoon) of sugar
A tablespoon to a tablespoon and a half of rose water, or about 3/4 teaspoon of rose extract, according to taste
A little raspberry puree / a little ground beetroot for puree / red fruit or hibiscus infusion / a little natural red food coloring
Optional toppings:
Ground coconut
Natural ground peanuts or finely chopped pistachios
To prepare:
In a small pot, bring water and sugar to a boil, lower the flame a little and cook for a few more minutes while bubbling.
Remove from the heat, add rose water or extract and a little natural food coloring/raspberry puree/beetroot juice to get a reddish tint.
Cool well, keep in a sealed box at room temperature until serving.
Pour the syrup on the Melbi only when serving, garnish with ground coconut and crushed natural peanuts or finely chopped pistachios.
For pistachio syrup:
240 ml (glass) of water
190 grams (a cup less a spoon) of sugar
2 and a half teaspoons of pistachio puree
Optional topping: A few coarsely chopped pistachios
To prepare:
In a small pot, bring water and sugar to a boil, lower the flame a little and cook for a few more minutes while bubbling.
Remove from the heat, add pistachio puree and whisk well so that it is absorbed in the syrup.
Cool well, keep in a sealed box at room temperature until serving.
Strain and pour the syrup over the Malabi only when serving, decorate with a little white chocolate curls and coarsely chopped pistachios.
