It quite fascinates me to get to know the real person behind any creation, be it a book, a painting or a blog. I’ve been following the wonderful and inspiring blog hug hakotev hazfoni (in Hebrew) for over a year. Feeling an intuitive affinity to its creator, Idit Gershoni Tyroler, I suggested maybe doing something together and she agreed.
We actually managed to meet about six months ago, although it wasn’t easy, me being pregnant at that time and all. I posted the Hebrew version then, but just now found some time to write a shorter English one.
Spending time with Idit that day was one of the highlights of my otherwise miserable winter.
After a lovely breakfast in Kfar Giladi we went to Ein Qiniyye, a Druze village on the slopes of Mt. Hermon, to meet Raida, a truly busy mom, who graciously agreed to let us into her kitchen.
Raida made us an amazing lunch (see the recipe below) from scratch in less than an hour while Idit and me pestered her with questions and pressed the shutter button.
On our way home we made a quick stop for a cone at the Booza ice cream shop at the Gome junction, which was a perfect ending to a perfect day.
Here’s Raida’s recipe for a quick and easy ‘safaeh’/’sfiha’, a Lebanese meat pie, that she makes with a pita bread. I’m not a great meat lover, but this was superb, and above all a great lunch/picnic solution for a busy mom.
Sfiha for very busy moms
500-700 grams ground meat (here beef)
1 small white onion, grated
2-4 small tomatoes, grated (I suggest adding them one by one to avoid watery mixture)
1 cup finely chopped parsley
⅓ – ½ cup olive oil
1 Tbsp cinnamon
salt, pepper to taste
small thin pitas (about 10)
Heat the oven to 180°C – 200°C and line a baking tray with parchment paper.
Put all ingredients in a large bowl and mix them thoroughly into a relatively dry mixture. Cut the pitas into half-moons or open them into two circles. Fill each pita half with one-two tablespoons of the mixture spreading it into a thin layer.
Arrange the stuffed pitas on the baking tray, bake for 10-15 min until pitas look crisp and golden.
Eat with your hands straight out of the oven with a salad on the side.