Fun Times with Gil Hovav Part 2 (#16)

Fun Times with Gil Hovav Part 2 (#16)

Feb 26, 2018 | Episodes, Podcast

Podcast: Play in new window | Download (Duration: 26:34 — 18.2MB) | Embed

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Guest: Gil Hovav

​​Gil Hovav is back for Part 2. He’s a guy who seems to have a never ending supply of energy and creative ideas. He writes cookbooks, but not your ordinary cookbooks. And he develops shows for television, sometimes about food but not your usual cooking show and finally he defines Israeli cuisine as only someone in love with the food of Israel can describe it. Think truth, fresh vegetables and fruit and exotic spices. The best time to listen to this episode? While cooking middle eastern food!

 

Cookbook Recommendation
Fun Times with Gil Hovav Part 2 (#16)

Fun Times with Gil Hovav Israeli Food Writer, Part 1 (#15)

Feb 12, 2018 | Episodes, Podcast

Podcast: Play in new window | Download (Duration: 27:50 — 19.1MB) | Embed

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Guest: Gil Hovav

​

I’ve had a great time talking with Gil Hovav in this episode, learning about his family history, his experience as a food writer, as a TV star and all-around fun  guy. His energy and cool ideas don’t quit. I hope you enjoy listening as much as I loved being in conversation with him. And a heads up– you may want to have some hummus on hand because you could find yourself awfully hungry for anything Israeli by the time we are finished with Part 1.

 

Recipe from this Episode
Cookbook Recommendation
Grandmother’s Zchug

Grandmother’s Zchug

Feb 10, 2018 | Recipe

Grandmother’s Zchug

Print Recipe

Ingredients
  

  • Wet Ingredients
  • 1 bunch coriander leaves
  • 20 green chili peppers
  • 1 head of garlic
  • Dry Ingredients
  • 1 Tbs salt
  • 1 Tbsp. ground black pepper
  • 1 Tbsp. ground cumin
  • 1 Tbsp. cardamom

Instructions
 

  • Peel garlic cloves. Discard stems of green peppers. Place both in a food processor and pulse until a coarse paste.
  • Roughly chop coriander leaves and add to the food processor together with the rest of the ingredients. Process until you get a shiny green paste.
  • Fill jars or small plastic containers with the prepared relish and store in the refrigerator.