This year we are hosting the Purim Seuda for about 50 people! It’s a little daunting, but I am actually excited about it! We get to set the tone, and make it very lebadig. To make it even more festive, we decided to make it themed. We chose Israeli, mostly because it’s a fairly easy menu and everyone enjoys a good trip to the shwarma store :). For a little inspiration, I took the cookbook Zahav out of the library. It is an amazing book filled with every Israeli recipe you can think of (and some you that you couldn’t!).
I know you are all probably wondering what the Israeli menu will be to feed 50 people, well here it goes! Luckily I do not need to cook everything, as people are pitching in, and I am super grateful for that!
(Most of the recipes below are straight from the Zahav cookbook, except for the Kufta and Shwarma, which are my originals and can be found at the end of this menu. I got my chicken, meat and produce from Evergreen, it is my one stop shop for all my grocery needs)
Pita chips with chumus
Falafel in Pita
Salads & Sides
Red Cabbage Salad
Tahini (I am using Soom Tahini, which was featured in the Zahav cookbook. Soom Foods is a leading purveyor of premium tahini – a paste made from 100% roasted and pressed sesame seeds. Soom Tahini is a delicious, nutritious and versatile ingredient favored by at-home and professional chefs.)
Chips (french fries)
I used 7 lbs of ground meat (holy cow that’s a lot, but hey I do have a lot of people to feed!)
3 TBSP Pereg Sumac
3 TBSP cinnamon
2 TBSP cumin
2 TBSP kosher salt
¼ cup chopped fresh parsley
7 cloves crushed fresh garlic
½ cup seltzer
Mix everything very well until combined. Shape into torpedos. Put on a baking sheet and refrigerate for an hour. (I froze mine and will grill them right before the Seuda )
Here is the recipe I use for 2lbs of chicken cutlets. I will be making about 6 lbs for the Seuda. I use white meat cutlets.
2lbs chicken cutlets
1/4 cup olive oil
2 cloves of garlic minced
1 medium red onion sliced
2 TBSP Pereg Shwarma spice
Juice of 1 Lemon
Clean and chop cutlets into small pieces. Place in a large zip loc bag. Pour over ¼ cup olive oil, juice of 1 lemon, 2 cloves of garlic minced, 1 medium red onion sliced and Pereg Shwarma spice.
Mix together and let marinate overnight. Cook covered at 425 for 30 minutes and then uncovered for 15 minutes.