The Tel Aviv Twist: Unique Mediterranean Recipes

Chef Shares It All
Despite the booming culinary scene of Tel Aviv, there are just days you want to stay home and dine in the comforts of your own home. We spoke to culinary expert, Chef Mor Levy Gaier, to share some of her favorite unique, simple recipes to get your shaking pots and pans!

Watermelon Salad

Ingredients:
¼ medium watermelon cut into small squares
½ cup Calamata Olives
½ cup “Zfatit” Salty White Cheese
1 bunch finely chopped mint leaves
1 bunch finely chopped basil leaves
1 teaspoon lemon zest
1 small red onion sliced thinly
4 tablespoons extra virgin olive oil
2 tablespoons (long drizzle) Balsamic Glaze (condensed balsamic vinegar)
Freshly ground black pepper to taste

Methods:
1. Chop all ingredients
2. Drizzle olive oil, balsamic glaze and toss them in a bowl.
3. Serve cold.

Raw Beet Carpaccio

Ingredients:
2 medium, peeled beets sliced paper thin
2 cloves of garlic, grated
½ cup “fromaise” goat cheese – broken up loosely with fingertips
¼ box sunflower sprouts
1½ teaspoons white sugar

Dressing:
Juice of 2 lemons
3 tablespoons pine nut oil or excellent extra virgin olive oil
Atlantic Sea Salt & Freshly Ground Black Pepper to taste

Methods:
1. Peel your beets and slice them as thin as you can.
2. Lay them on a plate in your preferred presentation.
3. Sprinkle sunflower sprouts and cheese loosely over the beets.
4. Combine lemon juice, olive oil, salt, pepper, sugar and grated garlic and mix to make the dressing.
5. Pour dressing over the Carpaccio, let it sit in the juice for 5-10 minutes and serve with some crusty sourdough bread.

Lemony Buttery Sea Bass

Ingredients:
2 large fillets of sea bass (fresh from the market) (around ½ kilo)
4 tablespoons white flour
½ cup Riesling white wine
¼ stick of unsalted butter
4 tablespoons olive oil
½ bunch chopped cilantro
1 lemon – Juice and Zest
2 teaspoons small capers

Methods:
1. Cover the fish fillets in salt, pepper, and flour.
2. In a hot skillet, pan fry them in olive oil.
3. After flipping the fish on skin and meat side, lower the heat and add butter, wine, lemon, and capers.
4. Let it simmer for a few minutes on medium-high heat until the liquids condense.
5. Plate the fish over steamed white rice and garnish with a healthy handful of cilantro.



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