Happy Friday peeps! or in my religion, ‘Shabbat Shalom’!
My friend Simone recently taught me how she makes her delicious spread for Shabbat dinner.
She prepares her food the day before for 2 reasons:
- you’re not couped up all day cooking, cleaning and entertaining all at once
- the flavors in each of the dishes have time to marinate and it tastes even better the following day
On the menu:
Matbucha is a beautiful Middle Eastern appetizer made with tomatoes and jalapeno peppers, seasoned with garlic and herbs.
All that’s in here is tahini paste, lemon juice, garlic, salt and some water.
Drizzle this simple sauce over EVERYTHING and dip your challah bread in it
Simply saute’ onion and zucchini until super soft, mix in 1 whole egg, salt and pepper.
Perfect vehicle for sopping up all the yummy juices and flavors
Salmon gently cooked in a bath of cilantro leaves and stems, garbanzo beans and liquid, consumme, and many spices.
Other dishes not pictured:
-Challah bread (bought from Publix)
-Seafood salad (made with imitation crab meat, celery, vegan mayo and dill)
We said 3 traditional Shabbat prayers, both in English and Hebrew (using translation since I can’t read Hebrew).
It was a beautiful meal and tradition that I want to continue in our home.