There are 10 Israeli athletes competing in the PyeongChang Olympics.  Seven figure skaters, 1 short track speed skater, 1 alpine skier, and one skeleton racer.  As I type this up, I am watching an amazing performance by one of the Israeli male figure skaters and the next performer is also from Israel. 

Our menu for today consisted of shwarma, Israeli salad, and Elal Shani's famous cauliflower.  Everything was fairly quick and easy to prepare, which worked well for me after a full day of work and volunteering.  Dinner got a thumbs up from almost all of us!  I really liked the cauliflower and will prepare it that way again to break up the flavorless monotony of steamed vegetables. 

I'm going to start with the recipe for the schwarma, since it the chicken should marinate overnight.  The recipe for the schwarma is from The Joy of Kosher.  The youtube video on how to make Elal Shani's famous cauliflower was sent to me by my friend Cheryl.  The Israeli salad recipe comes from the Melanie Cooks blog.  The kids said that the salad and schwarma tasted just like the stuff we've gotten at the Mediterranean grill nearby - I think that means we did it right!



1 pound chicken breast
1/3 cup canola oil
1 TBSP turmeric
1 TBSP ground coriander
1 tsp garlic powder
1 tsp cumin
1 tsp paprika
1/4 tsp cinnamon
1/4 tsp ground cloves
1 tsp salt
1/2 tsp black pepper


Slice chicken into thin strips. Combine the oil and spices and mix into chicken. Marinate the chicken overnight in the fridge to intensify the flavor. Heat a frying pan on medium/high heat and place spiced chicken strips in pan. Cook in pan for about sixteen minutes - about eight minutes per side. Make sure chicken gets a nice crunchy exterior. Remove from pan and leave as is or chop chicken into even smaller pieces. Serve with chopped fresh vegetables (see Israeli salad recipe below) in a pita.

Elal Shani's Famous Cauliflower

View the video preparation on youtube.


Head of Cauliflower
Olive Oil
Green Onion
Tahini Sauce 


Place the entire head of cauliflower into a large stock pot with a lid.  Add just enough salt water to cover the bottom of the pot about 1/4 inch.  Steam the cauliflower over medium high heat for 10-15 minutes.  Remove cauliflower from the pot and allow to cool completely.  Preheat oven to 430 degrees Fahrenheit.  Once cooled, spread a thin coat of olive oil over the cauliflower and salt generously.  Bake for 30 minutes.  Top will brown and crisp.  Slice and serve with tahini sauce and green onion.

Israeli Salad


3 medium tomatoes
3 mini cucumbers 1 medium onion
½ bunch parsley
2 TBSP olive oil
1 TBSP lemon juice
Salt and pepper to taste


Dice the tomatoes, cucumbers and onion into small pieces, put in large bowl and mix well. Put parsley in a food processor and pulse several times, until minced, then add to vegetable bowl and stir until combined.  Put olive oil and lemon juice in a cup and whisk with a fork until combined. Pour over the salad and toss until combined.  Salt and pepper to taste and mix well.

Just to let you know, we are taking the next several days off from Olympic cooking due to one of our children being on a school trip.  We will resume next Tuesday!
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