(Recipe from “Shabbat” by Adeena Sussman)
Ingredients
- 7 tablespoons olive oil
- 2 tablespoons of freshly squeeze lemon juice
- 2 tablespoons jarred capers (2 ½ tablespoons if salt-packed), drained, lightly rinsed, and coarsely chopped
- 2 tablespoons chopped fresh parsley
- 1 tablespoon finely minced shallots
- 1/2 teaspoon finely minced hot chili pepper (seeds optional)
- ¼ teaspoon kosher salt, plus more for seasoning
- 1/8 teaspoon freshly ground black pepper
- 1 large head broccoli (1 1/2 to 1 ¾ pounds)
- 6 tablespoons vegetable broth, chicken broth, or water
Directions
- In a medium bowl, combine 4 tablespoons of the olive oil with the lemon juice, capers, parsley, shallots, chili, salt, and black pepper.
- Use a sharp vegetable peeler to peel the tough outer layer of the broccoli stem to reveal the paler green interior. Cut broccoli through the stem into four one-inch “steaks,” some larger than others. You’ll have some stray florets; use them, too.
- Heat a 9- or 10-inch skillet over medium high heat. Just before adding the broccoli, add 1 ½ tablespoons of oil to the skillet. Add two steaks, season with salt, and sear until the underside is charred on the edges, 3 minutes. Flip, add three tablespoons of the broth, cover, and continue cooking until the underside is charred and the broccoli is bright green, 3 to 5 minutes. Remove to a plate; cover with foil to keep warm. Repeat with the remaining oil, steaks, and broth. Transfer to a serving platter and spoon the vinaigrette on top.
Makes four to six servings.
Note: Rather than frying the broccoli in a pan stovetop, I opted for oven roasting it in a pan, drizzled lightly with olive oil, at 425 degrees until it was nicely charred. While the broccoli roasted, I made Sussman’s recipe for the zingy vinaigrette, substituting 1/4 teaspoon of crushed red pepper flakes for the fresh finely minced hot chili pepper in the recipe. I spooned the sauce over my plated broccoli, and the result was fabulous!
The lentil dish recipe below is a perfect example of how Sussman weaves various cultural flavors into a single dish. Though reminiscent of Lebanese mujadara, which is a medley of lentils, rice and fried onions, Sussman makes hers without rice, flavors it with fresh fennel and Baharat, a spice commonly used in North African, Tunisian, Turkish and Lebanese cuisine, and uses leeks in place of the onions. She also includes a recipe for her homemade Baharat, and it shines in this dish. I tried it. It’s a winner!
I encourage you to explore these and other recipes in her beautiful cookbooks. She has created a gateway to understanding the complexities and beauty of Israeli cuisine.
Baharat
Ingredients
- 6 tablespoons ground cinnamon
- 3 tablespoons finely ground black pepper
- 2 tablespoons ground allspice
- 2 teaspoons ground cardamom
- 2 teaspoons freshly grated nutmeg, or dried
- ½ teaspoon dried marjoram (optional)
- 1 teaspoon ground ginger
- 1 teaspoon ground cloves
Directions
- In a bowl, combine the cinnamon, pepper, allspice, cardamom, nutmeg, marjoram (if using), ginger, and cloves. Store in an airtight container for up to 6 months.
Makes 3/4 cup.
