Co-founder of The Barbary and founder of hummus-based supper club ANAN, Israeli-born Eyal Jagermann has shared a Jaffa style cauliflower recipe from his online recipe course on the Rassa platform.
Speaking to The London Economic, chef Eyal Jagermann said: “I grew up just outside of Tel Aviv and fairly close to Jaffa – a beautiful city that’s famous for its co-existence of Jews and Arabs, and therefore amazing food culture, eateries and restaurants.
“My dad would go to his favourite place on Yeffet St on Friday mornings and bring home fresh Hummus and Msabacha, Pitas and The Cauliflower – golden florets charred and soaked in garlic and lemon sauce. He would bring a whole tray of it and we would try our best not to finish the whole thing by lunch. In a pita with some tahini, on top of our hummus or just nibbling on it – it was absolutely delicious and we couldn’t get enough of it. Salty, lemony, garlicky and so juicy – absolutely addictive.
“Later on when I started cooking, that cauliflower from Jaffa was always on my mind. The place on Yeffet St has been closed for years and so I started playing and testing the cauliflower and trying to get to that flavour. It was in the build-up to opening The Barbary where I really felt I nailed it and honoured that wonderful memory. We opened the restaurant with that cauliflower dish, which quickly gained popularity and success.
“I have been cooking it ever with pride and joy ever since and will continue to do so in my next venture, ANAN, and of course in Rassa’s Israeli course.
“It’s a dish that showcases the culture and history of Jaffa and modern Israeli cuisine, and also is very close to my heart. On Rassa’s online Israeli course, through a mix of on-demand videos and live sessions we cover the techniques and flavours behind Israeli cooking from middle eastern cheese making and lemon curing to combining and preparing spices. Not only will you learn how to make delicious dishes from an orange blossom cake to mastering Israeli barbecue dishes, but you will also learn how to go about developing your own recipes and sharing your creations with your course group.”
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