World-renowned chef, best-selling author and Emmy-winning television personality Anthony Bourdain returns for the second season of CNN's showcase for coverage of food and travel. "Anthony Bourdain: Parts Unknown" is shot entirely on location and premieres September 15 at 9 p.m. ET/PT. Follow the show on Twitter and Facebook. Bourdain's first stop: Israel, the West Bank and Gaza.
Israel exists as an intersection of three major religions, Christianity, Judaism and Islam, creating a complex blend of cuisines.
In the Season 2 premiere of "Parts Unknown," Anthony Bourdain visits Israel, the West Bank and the Gaza Strip for the very first time. "The most contentious piece of real estate in the world," he calls it, citing its 4,000 years of intense political and religious conflict.
In Jerusalem, Bourdain meets up with Yotam Ottolenghi, the chef and owner of Ottolenghi and Nopi restaurants in London, and co-author of the runaway best-selling cookbook, "Jerusalem." Ottolenghi, who is Jewish, wrote the book with Sami Tamimi, a Palestinian chef who grew up on the opposite side of the divided city.
It doesn't take long for Bourdain to discover that even the roots of certain foods are fiercely debated.
"There is actually no answer to this. But, the question of food appropriation or who owns the food is massive here. You can go on arguing about it forever," says Ottolenghi.
Yet, Ottolenghi remains hopeful that "this soup of a city" can work together - starting at the table.
1 1/4 cups dried chickpeas
Place the chickpeas in a large bowl and cover with cold water at least twice their volume. Set aside to soak overnight.
The next day, drain the chickpeas well and combine them with the onion, garlic, parsley and cilantro. For the best results, use a meat grinder for the next part. Put the chickpea mixture once through the machine, set to its finest setting, then pass it through the machine for a second time. If you don't have a meat grinder, use a food processor. Blitz the mix in batches, pulsing each for 30 to 40 seconds, until it is finely chopped, but not mushy or pasty, and holds itself together. Once processed, add the spices, baking powder, 3/4 teaspoon salt, flour and water. Mix well by hand until smooth and uniform. Cover the mixture and leave it in the fridge for at least 1 hour, or until ready to use.
Fill a deep, heavy-bottomed medium saucepan with enough oil to come 2 3/4 inches up the sides of the pan. Heat the oil to 350°F.
With wet hands, press 1 tablespoon of the mixture in the palm of your hand to form a patty or a ball the size of a small walnut, about a scant 1 oz (you can also use a wet ice-cream scoop for this).
Sprinkle the balls evenly with sesame seeds and deep-fry them in batches for 4 minutes, until well browned and cooked through. It is important they really dry out the inside, so make sure they get enough time in the oil. Drain in a colander lined with paper towels and serve at once.
Previously on Parts Unknown:
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