Rosh Hashanah Recipes #2: Mains

The itrek Team

August 24, 2021

Following the delicious starters and sides from the itrek cookbook that we shared last week, we’ve prepared three Rosh Hashanah-inspired main course dishes with an option for everyone: Spicy Fish Balls, Ptitim (Israeli couscous) with Ground Lamb and Pomegranate Seeds, and Fried Eggplant Two Ways: Paprika and with Vinegar Sauce, for those seeking a vegetarian option.

Spicy Fish Balls

4 servings

At the market

For the fish balls

1 kg (2 lbs) skinless, boneless saltwater fish

¼ extra virgin olive oil

1 medium-sized onion, finely chopped

2 garlic cloves, minced

2 thick slices of stale bread, crusts removed

12 parsley sprigs, finely chopped

4 mint sprigs, leaves only

½ lemon, juiced

Sea salt and freshly ground black pepper

For the sauce

5 red bell peppers, cut into thin strips

1-2 hot green peppers, thinly sliced

1 bunch cilantro

8 garlic cloves, peeled

½ cup extra virgin olive oil

1 heaping tablespoon sweet paprika

1 heaping teaspoon hot paprika

1 teaspoon turmeric

Sea salt

In the kitchen

Grind the fish using the coarse setting on a meat grinder. Alternatively, dice the fish with a sharp knife (you can also ask the vendor to grind the fish for you). Transfer to a bowl.

Heat the olive oil in a heavy skillet over medium heat. Add the onion and sauté until lightly golden. Add the garlic, stir and remove from the heat.

Soak the stale bread slices in water, squeeze well and crumble into the skillet. Mix and let cool slightly.

Add the parsley, mint, lemon juice and the bread and onion mixture to the bowl with the fish. Season with salt and pepper, and knead together until uniform and thick. Cover in plastic wrap and refrigerate for about 1 hour.

Meanwhile, prepare the sauce: Spread the cilantro evenly at the bottom of a wide pot and layer with the peppers and garlic cloves. Season with some salt, add the olive oil, and cook over a low heat, covered, for about 30-40 minutes. In this low simmer, the peppers will sweat into the oil, infusing it with flavor. If needed, add 1-2 tablespoons of water to prevent the bottom of the pot from burning.

Add both paprikas and turmeric to the pot and mix gently with a wooden spoon. Tilt the pot from side to side to cover the bottom evenly. Cook, covered, for 10 minutes, until the cooking liquid is bright red and the oil separates and floats to the top.

Using your hands, divide the fish mixture into balls the size of walnuts. Dip each ball in the sauce on one side before setting it in the sauce on its other side. Arrange the balls in the pot in one layer and tilt gently from side to side to evenly coat them in the sauce. The balls should sit in the sauce but not be submerged in it. Season with some salt and cook, covered, for 20 minutes or until the fish balls are firm and surrounded by red oil.

Serve in the pot, with 2 fresh loaves of challah and chilled arak on the side. The challah sops up the sauce, the arak cools the fiery heat, and the fish balls soothe the tongue.

Ptitim (Israeli couscous) with Ground Lamb and Pomegranate Seeds

4 servings

At the market

1 large onion, diced

¼ cup good quality olive oil

5 garlic cloves, thinly sliced

1 heaping tablespoon baharat spice mix, available online or in Mediterranean grocery stores

½ kg (1 lb) ground lean lamb

½ cup slivered almonds

1 bunch parsley, finely chopped

1 cup pomegranate seeds

½ kg (1 lb) round ptitim (Israeli couscous)

Sea salt and freshly ground black pepper

In the kitchen

In a large skillet, sauté the onion over a high heat until golden. Add the garlic and baharat and stir constantly until the garlic and spices release their aromas, about 1 minute. Add the lamb and stir until well browned, using a wooden spoon to break up the meat. Add the almonds and cook for another minute. Take off the heat, add the parsley, and mix to combine.

In a separate pan, cook the ptitim according to the manufacturer’s instructions.

When ready, combine the ptitim with the meat and mix well. Transfer to a serving bowl and garnish with pomegranate seeds.

Serve with Israeli salad and a good tahini sauce.

Fried Eggplant Two Ways: Paprika and with Vinegar Sauce

At the market

4 long, fresh and firm eggplants, cut lengthwise into 1-cm thick

(¼-inch) slices

Vegetable oil for frying

Fine salt

For paprika eggplant

Sweet paprika

Hot paprika

8 garlic cloves, thinly sliced

For vinegar-sauce eggplant

1 red onion, thinly sliced crosswise and separated into rings

8 garlic cloves, thinly sliced

½ cup white wine vinegar

¼ cup sunflower oil

Whole allspice berries

Bay leaves

In the kitchen

Arrange the eggplants in one layer on paper towels, and sprinkle generously with salt on both sides. Let the eggplants sit for about 1 hour. Wipe off the salt with a paper towel and pat dry.

Heat vegetable oil in a wide skillet over medium heat (the oil should be about ¼-cm deep). When the oil is hot, fry the eggplant slices until golden on both sides and transfer to a paper towel. Separate the slices into 2 equal piles.

For paprika eggplants: Combine a little sweet and hot paprika at the bottom of a baking tray or any deep, flat-bottomed vessel. Spread the thinly sliced garlic cloves in a layer, and layer the sliced eggplants on top of the garlic while they’re still warm. Continue layering the paprika, garlic, and eggplants until no more slices are left. Let sit for about 1 hour and serve at room temperature.

For eggplant in vinegar sauce: Place a few onion rings, garlic cloves, bay leaves, and allspice berries at the bottom of a plastic or glass container and top with a layer of eggplants. Continue layering until you are all out of eggplants. Lightly press the layers down and add vinegar to cover. Top with cold-pressed sunflower oil and leave, covered, on the kitchen counter, for a few hours. Serve at room temperature.