Limonana

For ➋
6 tbs (115 g) sugar
12 cl plus 6 tbs (9 cl) water, divided
12 cl fresh lemon juice
4 stems worth of mint leaves (about 40 leaves, which is about 2 g) with the stems discarded, plus a few extra sprigs for garnish if desired
18-20 ice cubes
1-2 drops orange blossom water (optional)

Add the sugar and 6 tbs of water to a small saucepan. Heat over medium heat, stirring constantly, until the sugar is dissolved. Cool to room temperature.
Add the cooled sugar syrup, remaining 12 cl water, lemon juice, mint leaves, ice cubes, and orange blossom water (if using) to a blender. Pulse a few times to break up the ice and then process until slushy.
Pour into 2 tall glasses, garnish with mint leaves if desired, and serve immediately.

Wikipedia on the name: In Israel, the name came from an advertising campaign conducted in the early 1990s. At that time, public-bus advertising was in its infancy in Israel. The Fogel Levin advertising agency undertook a bus-only campaign to prove the effectiveness of this new medium. Fogel Levin advertised a soft drink called Limonana and printed its ads through the Galgalei Zahav (Wheels of Gold) company. The ads, describing the drink as a blend of lemon and mint, reported, "Rabinowitz drinks Limonana" and, "Ohana drinks Limonana", referring to celebrities of the time. The ad campaign created a buzz[4] and consumers flocked to stores and kiosks to try the new flavor. Two weeks into the campaign, with consumers and stores clamoring for the product, the advertising agency admitted that no such drink existed. Spurred by customer demand, first restaurants and then soft drink manufacturers began to produce the flavor combination.

Shakshuka with kale & goat cheese

For ➍
6 cl olive oil
1 small yellow onion, finely chopped
1 heaping cup chopped kale*
5 cloves garlic, sliced
1 ts ground cumin
1 ts chipotle powder (or dried red pepper)
900 g can whole peeled tomatoes, undrained
sea salt to taste
4 eggs
50 g goat cheese, crumbled
1 tbs parsley, chopped
1 tbs basil, chopped

Heat oil in a 20 cm cast-iron skillet over medium-high heat.
Add chopped onions, kale and garlic and stir until soft. Add cumin, chipotle powder and stir for another m. Add tomatoes and their liquid to the skillet. Reduce heat, simmer for 15 m. Add a little water, if necessary: the mixture should have a sauce-like consistency.
When the tomato mixture has thickened slightly, stir in a dash of salt.
[Move to small individual skillets].
Make a little hole in the sauce with a wooden spoon and crack egg into the cleavage, repeating three more times with the remaining eggs across the surface of the sauce**. Cover the skillet(s) and cook for 4–5 ms, depending on how runny you like your yolks.*** Remove from heat and finish with goat cheese and herbs.
Serve with buttered toast.

*use broccoli or cavalo nero instead. 
**or mix the eggs through the mixture instead of poaching the eggs.
***or cook the eggs longer on very low fire for 10-12 m. When in doubt about the freshness, or to avoid salmonella risk, cook on low fire for 20 m.

Shakshouka means 'mixture' in Arabic slang. [3] It is likely that it was first known as chakchouka, a Berber word meaning a vegetable ragout. It is a staple of Egyptian, Tunisian, Libyan, Algerian and Moroccan cuisines traditionally served up in a cast iron pan with bread to mop up the sauce. It is also popular in Israel, where it was introduced by Tunisian Jews.
Tunisian cooks added artichoke hearts, potatoes and broad beans to the dish. According to some food historians, the dish was invented in the Ottoman Empire, spreading throughout the Middle East and Spain, where it is often served with spicy sausage. Another belief is that it hails from Yemen, where it is served with zhug, a hot green paste. Some versions include salty cheeses.
It is similar to the Turkish dish menemen, and the Mexican breakfast dish huevos rancheros. In Turkish cuisine, there is also şakşuka, which is more like a ratatouille. Shakshouka is also similar to Spanish pisto manchego, a traditional La Mancha dish from southeast Spain, usually also accompanied by a fried egg.
This fusion version is built around healthy kale (or borecole, derived from the Dutch 'boerenkool'), of the same cabbage range as broccoli.

Falafel balls

For ➍
1 jar (400 g) chickpeas [or 400 g dried chickpeas]
1 large onion, chopped
2 cloves of garlic, chopped
3 tabs of fresh parsley, chopped
1 ts coriander
1 ts cumin
2 tbs flour
salt & pepper
oil for frying
yogurt sauce

[Place dried chickpeas in a bowl, covering with cold water. Allow to soak overnight.]
Drain chickpeas, and place in pan with fresh water, and bring to a boil.
Allow to boil for 5 m, then let simmer on low for about 1 h.
Drain and allow to cool for 15 m.
Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper (to taste) in medium bowl. Add flour.
Mash chickpeas, ensuring to mix ingredients together. You can also combine ingredients in a food processor. You want the result to be a thick paste.
Form the mixture into small balls, about the size of a ping pong ball. Slightly flatten.
Fry in 5 cm of oil until golden brown (5-7 m).
Serve hot with with hummus and tahini as an appetizer with hummus and tahini. As a main course. stuff pita bread with falafel, lettuce, tomatoes, tahini, salt and pepper. Or use a yogurt sauce.

Egyptian tomato salad

For ➍
1 shallot, peeled
1 clove garlic, peeled
3-4 tbs olive oil
salt & pepper
5 medium-sized vine tomatoes (approx. 750g altogether)
good squeeze of lemon juice
sea salt
1 tbs freshly chopped chervil

Chop the shallot and garlic finely (or just blitz to a pulp in a processor). Put in a small bowl with the oil, a pinch of salt and a grinding of pepper, and leave to steep.

Meanwhile, blanch the tomatoes. Put them in a large bowl. Pour boiling water over them so that they are hotly submerged. Leave for 5 m then tip into a colander and run under cold water.

Using a sharp knife, peel off the skins. Cut into slices (0.5 cm)

Arrange the tomatoes in a dish and pour over the dressing. Mix well. Let rest for a few h.

When ready to eat, turn them to coat, squeeze over some lemon juice, and sprinkle with sea salt and 1 tbs of freshly chopped chervil.

Serve at room temperature.