JEWISH INTEREST
May 2022
Federation Star
7A
Yom Ha’atzmaut is a time for mangal Recipe by Chef Dalia
Y
om Ha’atzmaut — Israeli Independence Day — always soon follows Passover. This year, Yom Ha’atzmaut is on Thursday, May 5, 2022, when Israelis will be heading outdoors for the delight of the grill. As with most days of importance, a lot of the celebration revolves around food. Yom Ha’atzmaut is identified with barbeque, known in Hebrew as the “mangal.” The Israeli Independence Day is all about the mangal – Israeli barbecue culture otherwise known as grill. Herds of Israelis will set up mobile grill stations in any empty spot in an over-crowded park, sidewalk or beach boardwalk, folding
tables and chairs and feasting on kebabs (grilled meat patties), shishliks (chicken skewers), hummus, tahini and many other varieties of salads. In fact, disposable grills are found all over the country for sale just for this purpose. While the burgers are sizzling on the grill, it’s the perfect occasion to enjoy quality time with friends and family. The holiday itself is the start of the Israeli grilling season, which lasts throughout the entire summer. To be truly Israeli, you need to understand the culture of mangal, otherwise known as al ha-esh (on the fire) or “barbecue.” Drive around Israel on Yom
Ha’atzmaut and the most noticeable part of the national celebration will be a cloud of smoke hovering over the country from all of the mangals in every park, forest, garden and balcony. Everyone does it. Ashkenazi or Sephardic; everyone has a mangal at one point or another, but especially on Yom Ha’atzmaut, when the whole country has a day off without the restrictions of a religious holiday. Most of the time, big American-type grills are not put to use. The favorite way is a tiny portable, often disposable, charcoal grill that cooks low to the ground. Look out for your knees, because crouching down over the grill is the way most Israelis cook. Meat is usually the norm for the mangal, from “kebabs” (ground meat sausages), “ketzizot” (similar to hamburger patties) to chicken and steak shishlik, marinated and skewered lamb or beef or chicken with skewered vegetables. For the vegetarians among us, try marinating just vegetables for your skewers (shipudim). Unfortunately, 21 years of American barbeque has rubbed off on me, Last year, I decided to celebrate the holiday at my house. My friends were pleasantly treated to a do-it-yourself hamburger and hotdog buffet. They loved it, but one year was enough of a departure from the custom. This year, we are back to the mangal. We are going to picnic and grill just like in Israel. I can’t wait for my husband to dust
Personal Chef Dalia Hemed can be reached at daliahemed@msn.com. off the mangal (grill) and lay down some of my own chicken shawarma shipudim (skewers) made from pargiot (boneless, skinless dark meat chicken cutlets). If you are in the know, then you know traditional shawarma is made from turkey. However, the pargiot version gives you the same taste, but is more tender. In the last few years, boneless, skinless dark meat chicken cutlets, pargiot, have become easier to find, even in the U.S. They’ve been popular in Israel for years. Pargiot are moist, tender, juicy and perfect for a Yom Ha’atzmaut celebration at home. And yes, my shawarma recipe tastes exactly like the shawarma I’ve had at street food vendors in Israel! You can celebrate your own Israeli barbeque wherever you are, just like in Israel, with my chicken shawarma recipe. Then pick a spot in a park or your backyard, play some Israeli music and invite some friends to join in the party. Yom Ha’atzamaut Sameach!
TM
Chicken Shawarma Skewers with Grilled Vegetables Ingredients For the Chicken Shawarma skewers • 5 Tbsp. extra-virgin olive oil • 1 tsp. ground cumin • 1 tsp. freshly ground black pepper • 1 tsp. ground turmeric • 1 tsp. kosher salt • 3/4 tsp. ground coriander • 1/2 tsp. allspice, optional • 1/2 tsp. sweet paprika • 1/2 tsp. garlic powder • 12 skinless, boneless chicken thighs cut into 2-inch-thick pieces For the grilled vegetables • 1 lb. asparagus, trimmed • 1 lb. cherry tomatoes, stemmed • 4 carrots, cut lengthwise in half • 1 zucchini, cut into 1/2-inch slices • 1 red onion, cut into wedges • 3 Tbsp. extra-virgin olive oil • 1 tsp. ground cumin • 1 tsp. freshly ground black pepper • 1 tsp. ground turmeric • 1 tsp. kosher salt • 3/4 tsp. ground coriander • 1/2 tsp. sweet paprika • 1/2 tsp. garlic powder 1. Soak 1 dozen bamboo skewers in warm water.
2. In a medium bowl, whisk together the olive oil, cumin, pepper, turmeric, salt, coriander, allspice (optional), paprika and garlic powder. Blend until you have one even color. 3. Add the chicken thighs and toss to coat, ensuring the spice rub gets into all the folds and crevices of the thighs. Cover and refrigerate for at least 30 minutes and up to 12 hours. 4. Skewer chicken on soaked bamboo skewers and set aside. 5. Preheat grill to medium high heat. 6. In a medium bowl, whisk together olive oil, cumin, pepper, turmeric, salt, coriander, paprika and garlic powder. 7. Brush olive oil mixture onto the asparagus, tomatoes, carrots, zucchini and red onion; let sit for 10-15 minutes. 8. Transfer vegetables to a grill basket; place basket onto the grill. Cook, turning occasionally, until vegetables are lightly burnt all over, about 10-12 minutes. Set aside. 9. Cook the chicken on the grill over medium-high heat until almost smoking. Cook the chicken until golden with crispy edges, 5 to 6 minutes per side. 10. Transfer grilled shawarma skewers to a platter with grilled vegetables. Drizzle with tahini and parsley. 11. Serve right away with harissa, if using, on the side. Or lightly toast pitas and stuff them with hummus tahini and Israeli salad.
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