My first dish made with the new tagine (tajin) I just got! We had a vegetarian friend over for dinner, so I put together an all-from-scratch feast: Veggie tagine (carrots, preserved lemons, olives, onions, tomatoes, peppers, saffron, and other spices) over rice with Israeli seasonings, tzatziki, schug made earlier in the week, pita, and roasted chick peas (garbanzo peas) with heavy seasoning. De-frickin-licious.
My first batch of schug - Israeli chili sauce, better known outside of Israel as harissa. In Israel, every shwarma and falafel place has charif (another name for it - literally, “spicy”) on the table, like every place in the US has ketchup.
Made this batch with New Mexico chiles.
Here’s a middle eastern street dish that I’ve added a few tweaky things to. It’s chicken, onions, and mushrooms that are each cooked differently - but all on the grill. Each has their own spicing/marinade, then they’re all brought together by one of my fave seasonings - sumac. It adds a tartness, a lemony edge.
Stuff this in a pita with Jerusalem salad, chumus, schug, and some pickles. It was super-tender and awesome.