In Tel Aviv we revelled in shakshuka, dunking thick Challah bread into runny eggs yolks and tomato stew rich with cumin, daily. We marvelled at its rich culinary scene. It’s a foodie paradise. It’s also a city of contradictions, in which we were made to feel so welcome by those who once were strangers to the place themselves. It’s a place laden with expectations and heavy with judgement. And so we went into Edna’s city apartment armed with questions about what it really feels like to be a ‘citizen’ of Israel. How do those who migrated here perceive their own relationships and claim on this rich city?
The door opened onto a cosy apartment, framed photographs of grandchildren lining the walls and an entire family, Edna, her husband, her granddaughter Shira and her son and daughter-in-law to welcome us in from the blustery day beyond this warm scene.
We were given a quick demo on how to make her super simple marinated peppers, to be served as a side or as part of a table full of meze sharing style plates. Most of our time with Edna was spent chatting about the city and her husband, who she’s still goo-goo eyed over so many years into their marriage. The whole experience felt so wholesome against a backdrop of extreme contention. It made us realise just how complex and contradictory humans really are.
Feeds 4 as part of a meze
Takes 35 minutes, plus 1 hour marinating time
Ingredients
½ tsp olive oil
2 large red peppers
apple cider vinegar
pinch sea salt
pinch granulated sugar
Method
Take a drop of oil in your hand and rub all over the two peppers. Place the two peppers directly onto the gas hob or under the grill on the highest setting and begin to blister the peppers.
Use tongs to turn the peppers once one side is charred. Keep cooking until the skin of the whole pepper is black, this could take up to 15-20 minutes.
When done, place the peppers in a glass bowl with a plate or clingfilm over the top for 5-10 minutes, this will loosen the skin.
When the time is up you should be able to rub all the black skin off with your hands – it’s okay if a few flecks are left. Cut around the stalk to remove the heart and seeds, then lay out on a board and sprinkle all over with a little salt and sugar.
Put in a wide bowl and just cover with apple cider vinegar and leave at room temperature for 1 hour.
When the time is up, pour away the vinegar (save for a dressing if you like) and serve the peppers as part of a meze feast with cheeses and salamis.
Many thanks to Frank London and Visit Tel Aviv for facilitating our trip out to cook with Edna and grandmother Ester.
