Food at home: Tseziki, Black lentils rice, Oregano rump roast and more

These are some home foods from recently.

Tseziki, it’s a light salad of cucumber and yogurt that fits the hot season perfectly. It can range from the consistency of a soup to that of a salad. This one was somewhere in between.

Cut thinly cucumber and mint, yogurt (the kind I like is with the thick consistency and not the creamy one, like greek yogurt).

Salt, pepper, garlic, olive oil, lemon. Sometimes I add some pickles as well.

Mix and fix the amount of yogurt, salt, etc.

The rice was a third whole rice, a third Friky (green wheat) and a third black lentils. Fried with some oil few minutes then added the water and salt to a pressure cooker (less water needed when using pressure cooker but it comes out tastier).

Served with some cashew nuts and dried blueberries.

The meat was prepared this time by Barak. He cut some fresh Oregano from our herb garden.

The cut was a Rump (shaytel), chubby one but without a layer of fat. Sat it over a layer of onions and covered with garlic and oregano (inside small cuts in the meat).

We turned it upside down few time and this what came out:

Served with it’s onions on the side. The oregano was very dominating but added a great aroma and flavor to the meat.

Medium rare inside, bloody and good.

For drinks, on those hot days, there’s nothing like herbal ice-tea. I made a Nettle-lemon ice-tea. So refreshing.

And we also had an excellent bottle of Israeli wine: Kitron Reserve, Cabernet Suavignon.

This week I had experienced with making bread with a bread maker (loaned from Lali and Alon). The first trail was 75% whole wheat bread, with butter, milk and walnuts. It was exciting to watch it in process and it even came out very yummy. The smell drove us crazy.

The bread in the machine:

The bread out of the machine

A first slice to taste:

Ate it with butter and Brie cheese. Hmm.

The other day, Mom came home with a selection of ham and salami.

From the bacon we cooked Saturday’s lunch – Tofu, bacon and eggs. Yes tofu. The soft silk tofu I like. It takes the flavor of the bacon’s fat and enriches the meal with some more protein.