Oded Oren's recipes for green tortillas and fish skewers with candied lemon

Fresh herbs pretty much define my cooking. Whether it's parsley, cilantro, mint, chervil, or even the green part of spring onions (which people tend to throw away), I love them all and add them to many of my dishes. They add another layer of flavor without compromising the main ingredient, refreshing every dish. Both of these recipes call for lots of chopped herbs - don't be afraid to use them liberally.
Green Lemon Tahini Tortilla
Originally from Iraq, this dish, AKA eeja , close to my heart. When I was a kid in Tel Aviv, I loved going to little kiosks for lunch, where eeja was served in a soft pita topped with fresh salad, tahini and harissa.
Prepare 10 minCook 30 minFor 3 – 4 people
Olive oil1 large onion, peeled and finely diced1 green chilli, thinly sliced100g fresh coriander, leaves picked and finely chopped 100g fresh flat-leaf parsley, leaves picked and finely chopped 50g fresh mint, leaves picked and finely chopped 30g spring onions, trimmed and finely chopped 6 large eggs ½ tsp. ground cumin 1 ½ tsp. , to serve
Heat oven to 180C (160C fan)/350F/Gas 4. Put two teaspoons of oil in a skillet over medium heat, add the onion and chilli, and sauté for six to eight minutes, until the onion is caramelized.
Add the chopped herbs and the thinly sliced spring onions in a bowl, then crack the eggs, add the caramelized onions, ground cumin and salt, and whisk to combine.
Add a tablespoon of oil olive oil in a 26cm nonstick ovenproof skillet over medium-low heat, let the skillet heat up for two minutes, then pour in the green egg mixture and cook for four to five minutes. Transfer to the oven, bake another 15 minutes, then remove and slide the tortilla onto a serving platter. Cut into portions and serve with lemon wedges and tahini.
Fish skewers with candied lemon and tzatziki
I've been making this dish for 15 years, maybe more, and every time we put it on the menu, it sells out really fast. Unlike fishcakes, these skewers don't contain egg, flour, or breadcrumbs as binders, and people often wonder how they hold together. The secret is in the "snapping" process used when slicing. blending, so don't be tempted to skip this step. We grill our skewers over charcoal for a nice smoke, but they work great in a frying pan or griddle. The tzatziki adds a clean element that is pairs perfectly with the robust flavor...

Recipe Oct 23, 2022 0 48 Add to Reading List

Oded Oren's recipes for green tortillas and fish skewers with candied lemon

Fresh herbs pretty much define my cooking. Whether it's parsley, cilantro, mint, chervil, or even the green part of spring onions (which people tend to throw away), I love them all and add them to many of my dishes. They add another layer of flavor without compromising the main ingredient, refreshing every dish. Both of these recipes call for lots of chopped herbs - don't be afraid to use them liberally.

Green Lemon Tahini Tortilla

Originally from Iraq, this dish, AKA eeja , close to my heart. When I was a kid in Tel Aviv, I loved going to little kiosks for lunch, where eeja was served in a soft pita topped with fresh salad, tahini and harissa.

Prepare 10 minCook 30 minFor 3 – 4 people

Olive oil1 large onion, peeled and finely diced1 green chilli, thinly sliced100g fresh coriander, leaves picked and finely chopped 100g fresh flat-leaf parsley, leaves picked and finely chopped 50g fresh mint, leaves picked and finely chopped 30g spring onions, trimmed and finely chopped 6 large eggs ½ tsp. ground cumin 1 ½ tsp. , to serve

Heat oven to 180C (160C fan)/350F/Gas 4. Put two teaspoons of oil in a skillet over medium heat, add the onion and chilli, and sauté for six to eight minutes, until the onion is caramelized.

Add the chopped herbs and the thinly sliced spring onions in a bowl, then crack the eggs, add the caramelized onions, ground cumin and salt, and whisk to combine.

Add a tablespoon of oil olive oil in a 26cm nonstick ovenproof skillet over medium-low heat, let the skillet heat up for two minutes, then pour in the green egg mixture and cook for four to five minutes. Transfer to the oven, bake another 15 minutes, then remove and slide the tortilla onto a serving platter. Cut into portions and serve with lemon wedges and tahini.

Fish skewers with candied lemon and tzatziki

Super fresh… Fish skewers from Oded Oren with candied lemon and tzatziki.

I've been making this dish for 15 years, maybe more, and every time we put it on the menu, it sells out really fast. Unlike fishcakes, these skewers don't contain egg, flour, or breadcrumbs as binders, and people often wonder how they hold together. The secret is in the "snapping" process used when slicing. blending, so don't be tempted to skip this step. We grill our skewers over charcoal for a nice smoke, but they work great in a frying pan or griddle. The tzatziki adds a clean element that is pairs perfectly with the robust flavor...