Israel - Appetizers, soup and salad

Baba Ganoush
Ingredients:
- 1 large eggplant (but Dianne put in two, "much better")
- 1/4 cups tahini, plus more as needed
- 3 garlic coves, minced
- 1/4 cup fresh lemon juice, plus more as needed
- 1 pinch ground cumin
- salt to taste
- 1 tbsp extra virgin olive oil
- 1 tbsp chopped fresh flat-least parsley
- 1/4 cup brine cured black olives, such as kalamata
Directions:
1. Prepare medium-hot fire in charcoal grill... maybe on the BBQ?
2. Preheat oven to 375 F
3. Prick eggplant with fork in several place, place on grill with rack 4-5 inches from fire. Grill, turning frequently, until skin blackens and blisters and the flesh just begins to feel soft, 10 to 15 minutes.
4. Transfer eggplant to baking sheet and bake until very soft, 15 to 20 minutes.
5. Remove from oven, let cool slightly, and peel off and discard the skin.
6. Place the eggplant flesh in a bowl. Using fork, mash eggplant to a paste. Add the 1/4 cup tahini, garlic, lemon juice and cumin and mix well. Season with salt then taste and add more tahini and/or lemon juice, if needed.
7. Transfer mixture to a serving bowl and spread with back of a spoon to form shallow well.
Drizzle olive oil over top and sprinkle with parsley. Place olives around the side.
8. Serve at room temperature.

Deli Roll
Ingredients:
- 1 package frozen puff pastry dough, defrosted
- mustard
- 3 kinds of sliced cold cuts, preferably different colours
- 1 egg, beaten
- sesame seeds (optional)
Directions:
1. Preheat oven to 350 F. Line baking sheet with parchment paper.
2. Lay out pastry dough flat, and cut into half.
3. Spread mustard on dough. Layer 3 different types of cold cuts, one type on top of another.
4. Roll the dough. Brush roll with egg. Sprinkle with sesame seeds, if desired.
5. Bake at 350 F for 45 minutes, or until browned.

Miriam's Not-so-Secret Challah
Ingredients:
- 2 cups water
- 1/2 cups margarine
- 7 cups bread flour, divided
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 3 (25 oz) packages active dry yeast
- 1 tbsp. salt
- 4 eggs
- 1 egg, beaten
- 1 tbsp. poppy seeds
Directions:
1. In small saucepan, combine water and margarine. Heat until margarine is melted and very warm but not boiling.
2. In large bowl, mix together 3 cups flour, sugars, yeast and salt. Add water and margarine mixture; beat well. Add 4 eggs one at a time, beating well after each addition. Stir in remaining flour, 1/2 cup at a time, beating well after each addition. When dough has pulled together, turn it out onto lightly floured surface and knead until smooth and elastic, about 8 minutes.
3. Lightly oil large bowl, place dough in bowl and turn to coat with oil. Cover with damp cloth and let rise in warm place until doubled in volume, about 1 hour.
4. Deflate dough and turn it out onto lightly floured surface. Divide dough into 6 equal pieces and form into long "ropes". Braid the pieces together to form 2 large loaves. Place loaves on 2 lightly greased cookie sheets, cover with damp cloth and let rise until doubled in volume, about 40 minutes.
5. Preheat oven of 350 F
6. Brush risen loaves with the beaten egg and sprinkle with poppy seeds. Bake in preheated oven for 45 minutes until loaf sounds hollow when tapped.

Ginger-Infused Roasted Carrot Soup
Ingredients:
- 5 purple onions
- 1/4 cup plus 1 tbsp. olive oil (divided)
- 2 tsp salt (divided)
- 1 tbsp. brown sugar
- 2 tbsp. balsamic vinegar
- 1/4 tsp garlic powder
- 2 lbs carrots
- 2 1/2 cups water
- 1 inch cube fresh ginger, peeled
- 2 cups unsweetened almond milk
Directions:
1. Cut purple onions in half rounds. Saute the onions with balsamic vinegar, brown sugar, garlic powder, 1/4 cups oil, and 1 tsp salt on low for 30-40 minutes.
2. Transfer onion mixture to a pot and add 2.5 cups water and chunk of ginger. Bring to a boil, simmer on low for 2 hours.
3. Preheat oven to 400 F
4. Peel carrots, cut into strips. Toss carrots with 1 tbsp. oil and 1 tsp salt. Lay them flat on baking sheet and bake for 20-25 minutes.
5. After onion broth has simmered for 2 hours, add in roasted carrots and simmer for another 30 minutes.
6. Remove pot from stove and let cool slightly. Remove ginger and throw it away.
7. Blend onion carrot mixture with 2 cups unsweetened almond milt, heat and enjoy. May top off with crunchy garlic croutons.

Balsamic Cucumber and Carrot Ribbon Salad
Ingredients:
- 4 tbsp balsamic vinegar
- 4 tbsp olive oil
- 4 tbsp finely chopped shallots
- 2 tbsp mayonnaise
- 2 tbsp honey
- 1/2 tsp kosher slat
- freshly ground pepper
- 1 large cucumber
- 3 large carrots, peeled
- 1 pint multi-coloured cherry tomatoes, halved
- 2 cups watercress, cut into 2 inch pieces (or other lettuce(s))
Directions:
In small bowl combine vinegar, oil, shallots, mayo, honey, salt and pepper and whisk well until dressing comes together. Set aside.
Using vegetable peeler, peel cucumber and carrots into long ribbons. Transfer to large bowl and add tomatoes and watercress.
Add dressing and toss lightly to coat well. Serve immediately or refrigerate undressed for up to 1 hour.