Savory Pan-fried Farro Cakes with Goat Cheese and Cilantro
Ingredients
2 cups of cooked farro, or other grain of your choice
1 tsp Chios N.27
2 large eggs, beaten
1/3 cup crumbled goat cheese
1/4 cup chopped fresh cilantro, plus more for garnish
1/2 cup panko breadcrumbs
Kosher salt
Olive oil
Lemon
Directions
If you just made the farro allow it to cool first.
To the cooked farro add the Chios N.27, beaten eggs, goat cheese, chopped fresh cilantro, panko bread crumbs, and a large pinch of salt. Gently fold until well mixed.
Using a 1⁄4-cup measuring cup, scoop the mixture and shape it into a 3-inch-round patty. Repeat with the remaining mixture to form 8 patties
Coat a large nonstick pan with olive oil (2 to 3 tablespoons) and set over medium heat. When the oil is hot and shimmering, add the patties in a single layer, spacing them an inch apart. Cook, turning once, until browned on both sides and heated through, about 5 minutes total. Garnish with fresh cilantro and serve with lemon wedges for squeezing fresh juice on top.
Known as the Italian macaron, the Ricciarelli is chewy on the inside and crisp on the outside, with a hint of rose water or almond essence for added flavour… this is the perfect Pesach biscuit, that can be served alongside the ubiquitous cinnamon ball with a cup of tea.
Chag Pesach Sameach!
A reimagining of hamantaschen, the hamantart is easy to make and has some fun twists, but still has the traditional poppyseed filling. A fun treat for Purim that is easy to make!
Food writer and author Ruth Nieman, is inspired by the culinary and viniculture of Israel’s diverse cuisine
This month's recipe for traditional hummus was originally created by Ruth for the Asda Magazine (UK) and makes a quick, cheap and nutritious dip, with plenty of Middle Eastern flavour