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Lior Lev Sercarz
Mix all and bring to a simmer for 5 minutes, refrigerate and fine strain. Keep cold.
50gr lemon juice
100gr arak (or pastis or pernod)
Combine water and sugar and bring to a simmer, add the zuta. Remove from heat and refrigerate. Fine strain and add lemon juice and arak. Process in an ice cream machine or make a granita by freezing partially and breaking up with a fork.
160gr all-purpose flour
2gr baking power
75gr chickpea flour
Mix all ingredients in a stand mixer with a paddle attachment. Roll out dough between two sheet of parchment paper to ¼” thickness, freeze. Cut into 1” circles or squares and place of parchment on a baking tray. Bake at 325°F for 8-10 minutes.
3 nectarines cut in wedges
5 apricots, cut in half
2 peaches, cut in wedges
3 Tbsp honey
1 Tbsp olive oil
In a mixing bowl toss the fruit, honey, spice, and olive oil. Cook on a grill or grill pan (or sauté pan) until caramelized. Set aside.
In a bowl place 1 peach and nectarine slice, and one half apricot. Pour 1/3 cup of the chilled soup into the bowl. Place a scoop of the zuta sorbet on top of the fruit, optionally garnish with some sliced mint leaves and fresh berries. Serve with a few of the chickpea sables.
Food photo © Maccabi USA