You can’t go to Habasta and not order this small plate, which has become signature dishes that chefs Maoz Alonim and Elon Amir claim they’re now unable to remove from the menu. When I asked if the recipe was proprietary, Alonim’s answer was welcome: “Nothing we do is a secret: Enjoy it, and just do it well.” Rich with nuts and olive oil, a little bit goes a long way. The Jerusalem artichokes you find in season here are thick and easy to peel compared to their American counterparts; if you find the process tedious or can’t find Jerusalem artichokes, you can sub in artichoke hearts.
- Peel the artichokes, cut them into 1-inch chunks, and drop them into a saucepan with water to cover. Add 1 tablespoon of the lemon juice to prevent them from browning, bring to a boil, reduce the heat and simmer until they’re soft, 20-25 minutes.
- Drain and add to a food processor with the almonds. Process for 15 seconds until incorporated but still chunky. Add the remaining lemon juice, olive oil, water, salt, cumin, and pepper and process until the mixture is chunky-smooth, adding more water if necessary, 30-45 seconds. Season with more salt, transfer to a plate, and cover.
- Add the green beans, lemon juice, olive oil, water, garlic, salt, pepper and mint to a 10-inch skillet, bring to a boil, reduce the heat and simmer, uncovered, until the beans are soft, 25 minutes.
- Remove from heat, season with more salt and pepper and let it come to room temperature. Season with salt and pepper to taste.
- Top the masabacha with the green beans and their juices. Garnish with fresh mint and chopped toasted almonds.
Adeena Sussman divides her time between Tel Aviv and New York and is writing an Israeli cookbook to be published by Avery Books in 2019. She is also the author of Tahini, and co-author of ten cookbooks including the New York Times #1 best-selling Cravings by Chrissy Teigen and its upcoming sequel.