Chef Haim Cohen Presents Mullet with Vegetable Stew
Translated & summarized from Makor Rishon by baba
Chef Haim Cohen demonstrated a recipe for pan-fried mullet served over a vegetable stew called 'gibetz' on his show "Shum, Pilpel Ve'Shemen Zait." He prepared the dish with singer Noam Kleinstein, featuring fried mullet atop a stew of eggplant, tomatoes, potatoes, and peppers. The article also briefly highlights two other recipes: a green salad with roasted grapes and a roasted vegetable side dish.
The story in 4 lines · by baba
- Chef Haim Cohen shared a recipe for pan-fried mullet with a vegetable stew called gibetz.
- The dish was prepared alongside singer Noam Kleinstein on the show "Shum, Pilpel Ve'Shemen Zait."
- The recipe includes fried mullet fillets served over a stew of eggplant, tomatoes, potatoes, and peppers.
- Other recipes mentioned are a green salad with roasted grapes and a roasted vegetable side dish.
Chef Haim Cohen has shared a recipe for pan-fried mullet served over a rich vegetable stew, known as 'gibetz'. The dish was prepared on his show "Shum, Pilpel Ve'Shemen Zait" (Salt, Pepper, and Olive Oil) alongside singer and creator Noam Kleinstein. The recipe features 400 grams of mullet fillets with skin, fried until golden, and a stew made from eggplant, tomatoes, potatoes, and peppers, seasoned with baharat, turmeric, and cumin.
The preparation involves salting and draining eggplant slices before frying them. Separately, tomatoes are cooked in olive oil, then combined with the fried eggplant and pre-boiled potatoes. Roasted and chopped bell peppers, a finely sliced hot green pepper, and spices are added to the stew. The mullet fillets are then pan-fried with the skin-side down for about four minutes, followed by a minute on the other side. The gibetz is served on a plate, topped with the fried mullet.
The article also briefly mentions two other recipes: a green salad with roasted grapes and almonds from Dror, a participant in "Let's Eat With Me, Season Ten," and a simple, colorful vegetable side dish of carrots, potatoes, and peas roasted with olive oil, garlic, and thyme, attributed to Efrat Lichtenstadt.