Chef Eli Markshtien shares Israeli family recipes.
By Jan Walsh
Photography by Beau Gustafson
When Eli Markshtien, wife, Laurel and family, moved to Birmingham he could not find an Israeli restaurant. So he opened Eli’s Jerusalem Grill and began cooking his grandmother's recipes. The eatery was an instant success with people of all cultures and those who want to eat organic.
Lamb Chop Plate Recipe Ingredients:
3 Grass-fed spring lamb chops (1 inch thick)
1 Tablespoon olive oil
Pinch oregano
Pinch garlic
Salt and pepper (to taste)
Lamb Chop Plate Recipe Procedure:
Lamb Chop Plate Recipe Procedure:
In bowl, rub seasonings and olive oil on the lamb chops, ensuring they are completely covered. Cover and let marinate in room temperature for 10 to 15 minutes. Place chops on grill, and cook over med-high heat for three to four minutes on each side (cooked medium). Yields: 1
Israeli Couscous Recipe (toasted pasta) Ingredients:
1 Cup Israeli couscous
1 Cup water
2 Tablespoon olive oil
Pinch salt
Israeli Couscous Recipe (toasted pasta) Procedure:
Place olive oil in sauce pan on medium heat. Add couscous and salt. Stir while lightly toasting the couscous. Add water, stir, and cover. Bring to a boil, reduce heat to simmer, stirring occasionally. Once water dissipates, remove from heat, and leave covered for five to seven minutes. Remove lid and stir. Couscous is ready to serve when cooled a bit and pieces are separated. Yields: 1
Israeli Salad Recipe Ingredients:
1 Large tomato
1 Medium cucumber
1/3 Medium yellow onion
1 Teaspoon olive oil
1 Tablespoon lemon juice
2 Teaspoon fresh parsley (finely chopped)
2 Teaspoon fresh cilantro (finely chopped)
I
sraeli Salad Recipe Procedure:
Dice tomato, cucumber and onion into ¼ inch cubes. Place in bowl. Add finely chopped parsley and cilantro. Add olive oil, lemon, and stir. Yields: 1
Published, B-Metro magazine, October 2016