Tel Aviv Mix

Yossi ‘Papi’ Elad

The Saturday International Banquet at Season Nine brought the legendary Yossi ‘Papi’ Elad to Wilderness for the very first time. Founder of London’s celebrated Palomar and the acclaimed Machneyuda in Jerusalem, he has become synonymous with modern Jerusalem-style food. This vegetarian sharing dish is packed with flavour — the spice mix makes more than you need so use it on anything from seafood to salads. Serves four people.


For the Jerusalem Spice Mix

60g coriander seeds
80g ground cumin
30g ground turmeric
2g cardamom pods

For the TLV Onions

100ml olive oil
500g onions, diced
10g Jerusalem spice mix (see above)
18g smoked paprika

For the Mushrooms

300g selection of wild mushrooms
Olive oil
A few pinches of Jerusalem spice mix (see above)
A large pinch of chilli flakes, to taste
A large pinch of paprika, plus extra to serve
Lemon juice, to deglaze
100g picked coriander, chopped, plus extra as a garnish
160g Greek yoghurt, to serve


Step One

To make the Jerusalem spice mix, toast the coriander seeds with the other spices in a dry frying pan, then blend to a powder in a spice grinder.

Step Two

To make the Tel Aviv onions, heat the olive oil in a large pan, the smoked paprika. Stir to evenly coat, reduce the heat to as low as possible and cook with a lid on until the onions are completely translucent, to the point where continued cooking would cause them to burn.

Step Three

Taste and season with salt, then set the onions aside in their liquid, which should be a deep red-brown colour.

Step Four

Fry off the mushrooms in olive oil. Add a few pinches of Jerusalem spice mix, a good pinch of chilli flakes and paprika, then immediately add the Tel Aviv onions. Mix and deglaze the pan with lemon juice.

Step Five

Add the chopped coriander and remove from the heat, adjusting the seasoning with salt.

Step Six

To serve, spread yoghurt on a plate and dust with paprika. Place the mushrooms and onions on top. Garnish with picked coriander leaves and olive oil.


Click Here To Find The Recipe on The Times Website
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