Naama Malomet

We wanted to properly introduce you to Naama who will be leading our 6-week Cooking Skills Course that’s starting on March 2nd! Viral food video creator, Citizen’s Kitchen chef, @adeenasussman ’s assistant, and meal prep hero, Naama is the girl you want in your corner, or rather, your kitchen 👩🏽‍🍳 ➡️ There’s just ONE more spot for early bird pricing if you book by this Friday (Feb 14) so grab your spot before it’s too late. Comment COURSE below and we’ll DM you with more details. Trust us, you don’t want to miss your chance to learn from @naamascooking 🫶🏽

NAAMA’S GARLIC-HERB WHOLE FISH Serves 1 to 2 No one cooks more (or better) than @naamascooking . She goes from working with me all day creating recipes for books, social media, and other projects–to home, where she makes a fresh, hot dinner for her fiancée every night. Often we’ll plot about what she’s going to make and this is frequently the answer: a whole fish, slathered in herby sauce, infused with lemon, and roasted until the skin is crisp and the inside is juicy and tender. Now it’s become a favorite of mine, too. So easy to execute, such delicious results! a 1-pound small whole white fish   6 cups loosely packed mixed herbs, such as mint, cilantro and parsley 4 cloves garlic  7 tablespoons olive oil, divided, plus more if needed 1 teaspoon kosher salt, plus more for seasoning 1 lemon (half thinly sliced, half cut into wedges) 2 to 3 cups cherry tomatoes  Kosher salt Preheat the oven to 400°F. On a rimmed baking sheet, use a sharp knife to score each side of the fish with three ½-inch deep cuts about 2 inches apart.   Blend the herbs, garlic, 5 tablespoons of oil and 1 teaspoon of the salt in a bullet-style or stick blender until smooth, adding more oil if need be for a smoother consistency, 30-45 seconds.  Using your hands or a rubber spatula, use half the garlic-herb sauce to coat both sides and the cavity of the fish (you will have some extra sauce; use more if you like it very herby! You can also add a second fish to the baking sheet). Place the lemon slices in the cavity of the fish.  Arrange the tomatoes around the fish on the baking sheet. Drizzle with the remaining 2 tablespoons olive oil and generously season everything with more salt.  Roast until the fish skin bubbles and the tomatoes burst, 15 minutes. Serve with lemon wedges.  #wholefishdinner #wholefish #marryme #dinnerrecipe #fishrecipes

HOT HONEY SALMON With Mango Cucumber Salsa The longer I work with @naamascooking the more I marvel at her intuitive cooking skills. At this point we’re basically one cooking brain, so the day we made this I sat back and workshopped this one with her from the couch while I rested my feet from hours of cooking and filming. Needless to say it’s a banger. (Should was call in Naama’s Marry Me Fish #2?). My simple trick of dusting with cornstarch helps the glazed sauce stick; the salsa is so fresh, the perfect topping while late-summer mangoes are still great. a 1 1/2-to 2-lb . salmon fillet Kosher salt and freshly ground Black pepper to taste Cornstarch or potato starch 3 tablespoons honey 1 tablespoon prepared harissa Pinch cayenne 1 large lime 1 ripe mango, finely diced 2 Persian cucumbers, seeded and finely diced 1/2 small red onion, finely diced 1 small jalapeño, minced (seeded if desired) 1/2 cup cilantro leaves Salmon: Preheat the oven to 300F/150C. Pat salmon dry. Arrange on a baking sheet and season with salt and pepper to taste. Dust top lightly with cornstarch. Combine honey, harissa, and cayenne in a bowl. Zest the lime directly into the bowl (reserve the lime), stir to combine and season with salt and pepper to taste. Brush all over the salmon and roast until just cooked through, 15 to 18 minutes (less for rare, more for well done). Salsa: While the salmon is roasting, combine the mango, cucumber, onion, jalapeño and cilantro in a bowl. Juice the lime into the bowl; season with salt and pepper. Remove the salmon from the oven and serve with the salsa.

TOFU SHAWARMA Thin slices of shaved tofu star in this super satisfying vegan version of the street-food classic. Very firm tofu is a must! The “shawarma” roasts up crispy and super savory, a worthy swap-in that will have you reconsidering whether you need the meat at all. Developed in collab with @naamascooking and vegetarian approved by @theisraelbites ! Serves 4 a 12-oz package extra firm tofu, drained ½ medium red onion, thinly sliced 1 lemon, halved 1 1/2 tsp kosher salt, plus more for seasoning ½ tsp sugar ½ tb sumac 2 TB shawarma spice mix 3 cloves garlic, minced 2 TB olive oil 1 tsp cornstarch Pita bread, for serving Israeli salad, for serving Hummus, amba, schug and tahini sauce, for serving Preheat the oven to 400°F . Halve the tofu block, wrap between two layers of clean kitchen towel, and weigh down with heavy objects placed on top of a plate or baking sheet for 15-20 minutes. Meanwhile, toss the onion with the juice of half the lemon, 1 tsp of the salt, the sugar and sumac to combine. Set aside, tossing every couple of minutes, until the onions are bright pink and soft, 10 minutes. Line a large rimmed baking sheet with parchment. Whisk the juice from the remaining lemon half with the shawarma spice, garlic, olive oil, cornstarch, and ½ tsp of the salt in a large bowl. Line a large rimmed baking sheet with parchment paper. Using a Y peeler, mandoline or a cheese slicer, slice strips from the tofu directly into the bowl with the spice mixture. Stir to coat. Transfer to the baking sheet; spread in an even layer. Bake, stirring once midway, until the edges are crisp, 15 minutes. Divide the shawarma among pitas. Serve with Israeli salad and drizzle with tahini sauce, amba, and schug, if desired.

Six week cooking course wrap up 🧑🏻‍🍳 Earlier this month, we finished our six-week cooking course where we had 11 students come to our studios every Sunday evening to learn essential kitchen skills. Our students learned from the one and only Chef Naama, @naamascooking , who taught them how to perfect skills like making the flakiest pie crusts, prepping and filleting a fish, how to make homemade breads, and how to chop like a master chef. After each class, students got to take home recipes and try new skills on their own. We loved hearing from our students about how they felt more confident in the kitchen and made some of our recipes for their friends and families. Keep an eye out for an advanced cooking course announcement coming soon 👀 And just in case you can’t make it to our studio, we can bring our kitchen to yours with our Authentic Israeli Cooking Course. Complete this online course independently on your own schedule, but get the same guidance and skills you need to confidently whip up dishes like hummus, falafel, fresh pitas, and more! ‼️ We’re having a flash sale on this course until Yom Haatzmaut next week, so check out the link in our bio to learn more!

Your course questions answered by @naamascooking If you’re wondering what our 6-week cooking course is going to look like, Naama’s answered some of your most burning questions. 👩🏽‍🍳 Half the spots have already been snatched up so don’t wait to grab yours! Link to sign up is in our bio. Got another question? Let us know in the comments below or send us a DM 🫶🏽

Summer is for grilling and here are two great ways to make veggies the star of the bbq Grilled veggie skewers marinated in your favorite homemade or store bought bbq sauce, sprinkled with salt, pepper and your favorite chicken or grill spice, I used old bay And asparagus, marinated in a dilly lemon and garlic sauce

Make some bolognese

Stuffed and rolled and braided four strand challah filled with date spread!

Been doing some new things and loving it! Over the past month I started to work as a food creator, creating recipes and coming up with concepts for videos

Not sure who needs to hear this but, you should meal prep lunches. Quinoa, cook it with cumin seeds, salt and a bay leaf for more flavor Baked sweet potato Eggplant Fresh veggies Herbs Nuts Drizzle with raw tahini, olive oil, lemon Sprinkle with salt Throw it together and you have the best bowl in town

Water melon ceviche and, water melon ceviche on toast and yes those are dried dates because ceviche is better with dried dates on top.