Sherry Herring, did you see? 'MasterChef' contestants paid tribute to the tastiest sandwich in the country
The famous sandwich created by Sherry Ansky, cookbook author and mother of judge Michal Ansky, which became part of the family legacy, served as inspiration for the contestants. The recipes are inside, and they have a twist that will make you try them yourself: 'Your interpretation is inspiring. It is a step away from perfection.'
Mufleta with marinated white bonito, sour cream and spicy spread (Eliav Sasson)
Ingredients:
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For the mufleta: 400g flour, 1 tbsp oil, 1 tbsp sugar, 1 tsp salt, 3/4 cup water.
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For the filling: 5 tbsp sour cream, a handful of dill, cilantro and chives, juice of 8 yellow tomatoes, 1 cup bonito (sashimi style), green onions, lime juice, spicy green pepper, roasted green pepper, 4 blanched garlic cloves, salt, olive oil.
Preparation:
Mix flour, oil, sugar, salt, and water in a mixer. Knead for 5 minutes until soft. Divide into 6 parts, grease, and store under plastic wrap. For the filling: mix sour cream with salt; herbs with tomato juice, salt, and oil; bonito with green onions, oil, salt, and lime juice. Prepare a coarse skhug by grinding peppers with garlic and oil. Open the dough, spread with butter, fold like an accordion, and roll into a rose. Let sit for 20 minutes, roll out between parchment paper, and fry in a hot pan. Assemble by spreading butter in the center and adding the fish and ingredients.
Za'atar and pickled onion fatair (Manal Ismail)
Ingredients:
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For the dough: 300g white flour, pinch of salt, 1 tsp sugar, 50g butter, 2 tbsp olive oil, 2 cups lukewarm water.
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For the filling: 1 red onion, 200g green za'atar, 200g spinach, 2 tbsp sumac, lemon juice, salt, 3 tbsp olive oil.
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For the eggplant: Thai eggplant, vinegar, lemon juice, salt, 100g walnuts, 1 spicy chili, 2 garlic cloves, cilantro, olive oil.
Preparation:
Knead the dough and let rest for 20 minutes. Mix filling ingredients. Roll out, spread with melted butter, roll into a roulade, and slice into circles. Place filling in the center, shape into fatair, and bake for 20 minutes. Boil the eggplant, marinate, and fill with a mixture of nuts, chili, and garlic.
Fricasse with marinated tuna and potatoes (Gal Kaspers)
Ingredients:
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For the sfinj dough: 1 kg flour, 2 tbsp yeast, 3 tbsp sugar, 3 tbsp arak, 1/4 cup oil, 900-1000 ml water, salt.
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For the filling: 100g anchovy butter, 100g harissa butter, 250g fresh tuna, 2 Ratte potatoes, pickled lemon, radish.
Preparation:
Mix dough ingredients and let rise for 45 minutes. Cure the fish in salt and sugar for 35 minutes. Boil potatoes and roast lightly with pickled lemon. Fry the sfinj buns, slice open, spread with anchovy and harissa butter, then top with potatoes, fish, and radish.
