MasterChef: Eden Harel, Gal Kaspers, and Danit Sofer Present Signature Recipes

Locus Shawarma with Spicy Pepper Cream

Chef: Eden Harel

Ingredients: Locus fillet, olive oil, shawarma spice, salt, curry powder, turmeric, sweet paprika, onion. For yogurt bread: 500g flour, 1 tbsp yeast, 1 tbsp sugar, salt, 2 tbsp olive oil, 300ml natural yogurt. For vegetables and cream: colored peppers, cherry tomatoes, head of garlic, hot pepper. For aioli: egg, 1 tsp mustard, garlic clove, salt, lemon juice, canola and olive oil, 1 tbsp pepper cream. For sides: fennel, tomatoes, cilantro, fresh garlic, spices.

Preparation:

1. Bread: Mix yeast with sugar and water, let sit. Add remaining ingredients, knead into dough, and rest for 30 minutes. Divide into balls, flatten, and fry in a hot pan.

2. Cream: Roast peppers, tomatoes, garlic, and hot pepper. Peel and grind in a food processor until creamy.

3. Aioli: Blend egg, mustard, garlic, salt, and lemon, slowly adding oils. Stir in a tablespoon of pepper cream.

4. Fish: Cube the locus, mix with oil and spices, and sauté with onion for a few minutes.

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Pici Gnocchi with Meatballs in Matbucha Sauce

Chef: Gal Kaspers

Ingredients: For gnocchi: 2 potatoes, 1 egg, 1 cup flour, salt. For meatballs: 200g ground entrecote, ginger, anise and fennel seeds, shatta pepper, cumin, salt, mashed potato. For sauce: tomatoes, shallots, white onion, hot pepper, olive oil, spices.

Preparation:

1. Gnocchi: Boil potatoes, mash, add egg, flour, and salt. Mix gently into a non-sticky dough, roll into thick noodles, and boil until they float.

2. Meatballs: Mix meat with spices and mashed potato, roll into tiny balls.

3. Sauce: Roast vegetables at 200°C. Add meatballs to the tray and roast for 7–8 minutes. Combine in a pan, add gnocchi, and toss. Serve with grated lemon peel.

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Chicken Soup with Confit Chicken Kreplach

Chef: Danit Sofer

Ingredients: For kreplach: 300g flour, 15g salt, 150ml boiling water, 0.5 egg, 15g oil. For filling: chicken drumsticks, garlic, onion. For soup: celery, onion, carrot, chicken wings, stock. For oil: chives, dill, olive oil.

Preparation:

1. Filling: Roast chicken with garlic and oil until tender. Caramelize the onion. Finely chop the chicken, garlic, and onion.

2. Kreplach: Knead dough, roll out, fill, and fold into half-moons. Boil until they float.

3. Soup: Sauté vegetables and wings, add stock, and simmer for an hour. Strain well.

4. Serving: Serve soup with kreplach, drizzled with herb oil and topped with crispy chicken skin crumbs.