Haya Molchos Harif
In her new cookbook, "Memories That Taste Good: My Culinary Autobiography," Haya Molcho reveals how to easily make the robust spread from roasted eggplant, bell peppers, and spices.
Ingredients · Servings 4
- 3 eggplants
- 3 red peppers
- 4 hot Sivri (green chilies)
- Salt
- 5 cloves of garlic (peeled)
- 1 The Balsamic
- 250 ml grapeseed oil
Method
- Roast the eggplants, bell peppers, and chilies directly over a gas flame or on a charcoal grill until the skin is completely blackened. Cook the eggplants until they are very soft inside.
- Place the hot bell peppers and chilies in a bowl, lightly salt them, cover, and let them sit briefly so the skins are easier to peel. Then peel and deseed them.
- Peel the eggplants immediately after roasting, while they are still warm, so that the flesh remains light and has a clear taste.
- Mince the eggplants, peppers, chilies and garlic using a meat grinder, or alternatively chop them finely or puree them coarsely.
- Season the spread with salt, add the balsamic vinegar, and slowly incorporate the grapeseed oil until a creamy, slightly textured consistency is achieved. Adjust the seasoning and add more salt as needed.
This recipe comes from Zuka, my mother's sister. Harif is a rich spread made from roasted eggplant, bell peppers, and spices. My aunt always cooked it for a perfect balance. But Harif was also a staple at many of our meals. To me, it tastes of family, childhood, and Shabbat.
