In this blog I’ll be continuing the circle (Y’Gool) theme from blog Beets in a Ball. This photo was meant to capture the sun (circle) shinning in our indoor sitting area. During sunny winter afternoons it can be blustering and sunny outside. I can filter in the warm rays.
Three weeks ago, from this coming Wednesday I entered the shuk for my typical shopping day. The scene was not typical. The customers seemed out numbered by the masses of army personnel being escorted around the narrow lanes. They were fanning out like the lengthy extensions of a train-line never more than two across. Since then (Mid October-the police presence in populated areas has been palpable and welcomed.
A crusty bread (round) made in an Aish Tanoor (fire oven) that we like is from Chabas, a bistro and bakery on Yaffa Street. JUST IMAGINE it AS it is not posted. This bread is baked in a special oven in Chabas Bakery on Agrippas Street. It is available only on order and it has a shelf life of 5 months because it is so dry. Do you know a bread with a shelf life of 5 months that does not contain preservatives? The bread is wafer thin. The baker said once we try it we’ll want more.
Beet Soup from: http://allrecipes.com/recipe/beet-soup/
I have made changes, omitting the cream
3 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, chopped
6 medium beets, peeled and chopped
2 cups beef stock
salt and freshly ground pepper
- Warm olive oil in a large saucepan over medium heat. Stir in onions and garlic; cook until soft but not browned, about 5 minutes.
- Stir in beets, and cook for 1 minutes.
- Stir in stock, and season with salt and pepper. Bring to a boil; cover, and simmer until the beets are tender, about 20 to 30 minutes. Remove from heat, and allow to cool slightly.In batches, add soup to a food processor, and pulse until liquefied. Return soup to saucepan, and gently heat through.
- Ladle into bowls.