First I sauté eggplant with white onions and garlic. Added salt, pepper, paprika and cumin. Top with herbs of choice, I used flat leaf parsley.
First I boiled half a bone in chicken for about an hour and a half, remove chicken and using a strainer strain the broth. Add carrots, celery, onions, potatoes, chopped fresh parsley to the broth. Cook the vegetables in the broth and remove the chicken from the bone and add to the broth as well. I cook the matzah balls in a separate dish until fully cooked. For the matzah balls I use two cups matzah meal, two eggs, paprika, salt, pepper, two tablespoons of olive oil. Mix all together and form balls and cook in a pot for about an hour. Once everything is cooked place in the soup pot and cook for one more hour so everything is flavorful, make sure to add salt and pepper to taste!
First spread some tomato sauce on your sheet of dry matzah, too with ground pepper, shredded mozzarella cheese, sautéed onions with paprika, cumin, salt and pepper, sunny side up eggs seasoned with the same spices, then finish with freshly cut basil shreds
Guacamole and israeli salad
CookingWithStyle
SARIT
