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hen planning my Yom Tov menu, I always try to incorporate family favorites, which I reinvent to make them kosher for Pesach. Chummus basar is a staple in my home and a favorite appetizer. This recipe comes as close to the real thing as it possibly can. It plates beautifully, and you can serve it with homemade or store-bought Pesach crackers and a side of Israeli salad, or just on its own!
1 eggplant, peeled and diced
5 tablespoons Gefen Olive Oil, divided
1 large Spanish onion, diced
1 and 1/2 to 2 pounds (680 to 910 grams ground beef, veal, lamb, or a mix
1 tablespoon Gefen Paprika, plus more for garnish
Gefen Salt, to taste
pepper, to taste
5 pounds (2.27 kilograms) Yukon gold potatoes
1 medium parsnip
3 tablespoons Gefen Mayonnaise
Gefen Salt, to taste
Sprinkle the eggplant with some salt. Let it sit for 10 minutes and then dab dry with a paper towel.
Heat three tablespoons oil in a pot. Add the onion and sauté until transparent. Then add the eggplant and sauté until golden brown. Remove from pot.
Add another two tablespoons oil to the same pot and brown the meat till browned and crumbly. Then add the onion and eggplant mixture back into the pot along with the spices and mix until all combined.
To prepare the mock chummus, boil the potatoes together with the parsnip until fork-tender. Drain the water, then put the potatoes and parsnip into the food processer along with the mayonnaise and salt and process until smooth.
Plate just as you would regular chummus: Place a mound of potatoes on a plate, making a well in the center. Put some of the meat mixture in the center well and garnish with a sprinkle of paprika.
Styling and photography by Chay Berger.
Food prep by Leah Hamoui.
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