Modena artichoke salad | By Yafo Restaurant
We are excited to share with you a cooking session with our special guest – Shani Ahiel, owner and co-founder of the beloved Yafo restaurant in Berlin-Mitte! The recipe for the Modena artichoke salad, originally developed by the restaurant’s chef, is now available for you to try yourself. Enjoy!
Modena-Artischocken-Salat | von Yafo Restaurant
Ingredients
Pikante Labneh
- 1 cups normaler Vollmilchjoghurt
- 1/4 Zwiebel
- 8 Oregano-Blätter dünn gehackt
- 1/2 Chili dünn gehackt
- 1/2 tsp salz
Salad
- 100 gr pikante Labneh
- 1/4 rote Zwiebel in Ringe geschnitten
- 1/2 junge Zucchini in dünne Scheiben geschnitten
- 3 tbsp Olivenöl
- 12 Oregano-Blätter
- 1/2 cup Rucola grob zerkleinert
- Eine Handvoll geriebener Parmesan
- Chili je nach Geschmack, dünn gehackt
- Salz
Instructions
Pikante Labneh
- Salz in den Joghurt einrühren. Legen Sie ein Drahtsieb entweder mit einem Tuch (mindestens zwei Lagen) oder mit Papiertüchern aus.
- Über eine Schüssel geben, in das Sieb löffeln, locker abdecken und über Nacht (ca. 8 Stunden) abkühlen lassen.
- Wenn die Schüssel fertig ist, befindet sich darin ein Großteil der Molke, die verworfen werden sollte.
- Sobald das Labane fertig ist, mit den Gewürzen mischen und beiseite stellen.
- Alle Salatzutaten in einer tiefen Schüssel mischen, ausgepresste Limette und Olivenöl hinzufügen und weiter mischen.
Salat
- Alle Zutaten für den Salat mischen.
- Auf einem sauberen Teller die Labane in kreisenden Bewegungen als Untergrund verteilen.
- Den gemischten Salat darauf anrichten, geriebenen Parmesan darüber geben und mit ein paar Oreganoblättern garnieren.
- Das war' s – ein Artischockensalat von Yafo Restaurant – guten Appetit!
One of the key ingredients of this life-changing dish is Labneh – a thick yoghurt-based cheese which is very tasty and easy to prepare. In order to make the Labneh start by stirring salt into the yoghurt. Line a wire mesh strainer with either cloth (at least two layers) or paper towels. Place over a bowl, spoon into the strainer, cover loosely and let cool overnight (about 8 hours). Once ready, the bowl will contain much of the Whey, which should be discarded. Once the Labane is ready, mix it with the spices and set aside. Mix all salad ingredients in a deep bowl, add squeezed lime, olive oil and continue mixing.
On a clean plate spread the Labane in a circular motion as a base. Place the mixed salad on top, top grated parmesan cheese and garnish with a few oregano leaves. There you have it – an artichoke salad by Yafo restaurant – enjoy!
ABOUT OUR GUEST
Shani Ahiel
It is hard to stay unmoved while talking to Shani Ahiel, the co-founder of Berlin’s Yafo and Shishi restaurants. With a big smile and a positive approach, it is clear to see why both restaurants are so successful and attract so much attention.
Shani, 32, grew up in Even Yehuda, a small village near Tel-Aviv, Israel. After moving to Tel-Aviv, a city known for its vivid food culture, she started working in the gastronomy field. Gaining years of experience in top restaurants, like the legendary Nanuchka, shaped her motivation and passion for the industry. ‘For four years I worked closely with Nana (founder of Nanuchka) who has a very strong and fearless personality’…’and I believe working alongside her gave me a lot of courage to do it myself’.
A few years ago Shani moved to Berlin and decided to open a restaurant with two other partners. ‘When I first moved to Berlin I felt there was something missing in the local hospitality scene’ she recalls. ‘wherever I went I felt a certain inconvenience… everything was too functional… a restaurant is a restaurant, a bar is a bar and a club is a club’. Therefore Shani cam up with the idea to create a place that combines it all – “organised chaos” as she calls it. Starting Yafo – and later on Shisi – was a pure manifestation of this brilliant idea. These are places where you can come for tea during the day, dinner in the evening, or a cocktail and dancing at night.
Further plans
The future is bright for Shani. She plans to focus on ‘connecting what I do to female empowerment’. ‘I feel committed to promoting the idea of having more women at the top level of the hospitality business’…’most restaurants are owned by men and this needs to change’. Regarding future plans for her business, they are still being ‘cooked’ as Shani says and promises more exciting things to come. We can’t wait.
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