Between January 24-26, the first 'Jerusalem Artichoke' festival will be held: over 50 restaurants, bars and cafes throughout Jerusalem will offer special dishes, specialty pizzas, soups, quiches, pastas, hamburger toppings, stews, desserts, cocktails, culinary tours of the Mahane Yehuda Market, cooking workshops and more - all based on Jerusalem artichokes.
Jerusalem Artichoke is the first project for 2017 as part of a series of culinary events planned in the capital in the coming months.
Get a 'leak' of one of the recipes for the dishes that will be featured:
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Ingredients:
Tart pan size 26
Crispy dough:
280 g flour
170 g cold butter, cut into cubes
1 egg
¼ teaspoon salt
2-3 tablespoons cold water
preparation:
1. In a food processor, mix flour, butter, and salt until crumbs form. Add egg mixed with water until a uniform dough forms, roll into a ball, and refrigerate for 20 minutes.
2. Roll out the dough on a floured surface to a thickness of half a centimeter and refrigerate for 20 minutes. Line the pan with the dough, prick the base with a fork and leave the loaf in the refrigerator for another half hour.
3. Preheat the oven to medium heat, 180 degrees. Before baking, place baking paper on the dough and place chickpeas or beans on it to serve as a weight.
4. Bake for about 20 minutes, then remove the paper with the weight and bake for another 5-8 minutes. The dough will be light in color but firm.
At the same time, prepare the filling:
For the filling:
300 g Jerusalem artichokes, peeled and cut into 2 cm cubes
1 package of chard leaves, separated into stems and leaves. Cut the stems into cubes and roughly chop the leaves.
4 tablespoons olive oil
1 clove of garlic, crushed
½ teaspoon rosemary
3-4 tablespoons fresh lemon juice
220 ml sweet cream 38%
2 medium eggs
150 g feta cheese, broken into pieces
Salt, pepper
preparation:
1. Place the artichokes in a pot with cold water until covered, add a pinch of salt and cook for about 15 minutes until almost tender. Add the chard stalks for another 5 minutes until almost tender and in the last minute add the leaves for a short infusion. Strain and allow to cool slightly.
2. In a wide frying pan, fry the garlic clove with olive oil, add the vegetables, season with rosemary, salt, pepper and lemon juice, continue to fry for a minute. Transfer to a wide bowl and refrigerate.
3. Whisk together the cream, eggs, and a little salt and pepper. Sprinkle the Jerusalem artichokes, chard, and feta cheese over the crust, and pour the cream batter over top, trying not to reach the edge of the dough with the batter.
4. Transfer to an oven preheated to 170-180 degrees and bake for about 20-25 minutes. If the surface of the pastry begins to brown and the filling is not yet done, cover with aluminum foil and bake for a few more minutes.
5. Remove from the oven and cool slightly, then remove from the pan. Serve warm or at room temperature.
Nachman Restaurant, Nachman Square, Mevo Beit David 12, Music Square, Nachalat Shiva • Kosher L'Mehadrin
