🇮🇱 Israel - Shabbat

Without a doubt the coolest about this dinner was the whole Shabbat experience. From the moment I started prepping the food I could really feel the family/community environment.

Everyone had a role in the Shabbat: both of Dani’s kids helped on breading the chicken and veal and Dani’s friends (a couple from Israel and Venezuela) brought the homemade Challah. It was very fulfilling to have everyone be part of “Cooking with Alexis”.

It was super interesting to see how they prayed before we started eating. While men were wearing the kippah, the women prayed with their hands covering their eyes. Afterwards Dani’s kids blessed the wine (Kosher) and bread (Challah).

Cooking Notes:

• I would strongly recommend the use of a digital thermometer to temp the kitchen breasts after fried. Keep in mind that the oil might burn the breading of the chicken without properly cooking it.

• Interesting to see that the chicken is not seasoned since the breading mix we had from Israel it already had spices (mix was made of bread crumbs and sesame seeds). We were eating the schnitzel accompanied with sauces so it also helped increase the flavor profile.

• There were a couple of elements different from a regular breading procedure (eggs and breading).

  1. Added potato starch to the chicken breasts

  2. The eggs had mustard mixed in it which helped add more flavor

  3. The breasts were not lightly breaded, we ensured that every part of the chicken had breading on it.

• The Tahini is normally prepared with the Tahini paste (sesame paste), garlic, water and a pinch of salt.