Celebrating the Jewish Day of Love – Tu B’Av: Say It with Garlic

Garlic might be the official Jewish love potion, so it’s a perfect ingredient to feature in a recipe for the Jewish Day of Love, Tu B’Av (the 15th of the month of Av).

Garlic Baked Chicken Schnitzel with Za’atar Garlic Sauce offers up a triple serving of the ingredient that has been called the most Jewish of aphrodisiacs.

This year, the holiday begins at sunset on July 28 and concludes at nightfall on July 29. It is celebrated as a Jewish Valentine’s Day and a day of joy. In ancient times, it had a matchmaking focus.

The Talmud advises including garlic on the Shabbat dinner menu to foster a romantic mood between husbands and wives. Jewish sages claimed garlic instilled love, gladdened the heart, eliminated jealousy and increased male fertility.

Modern science supports this since, when garlic is chopped or crushed, it releases allicin, a compound that has the potential to boost blood flow and possibly libido in men and women.

Plus garlic might be good for what ails you. Research by Israeli medical researchers, including those from the Hadassah Medical Organization’s School of Dental Medicine, have found that allicin has strong antibacterial effects.  So enjoy all its benefits in this chicken dish.

Garlic Baked Chicken Schnitzel with Za’atar Garlic Sauce
Serves 4

1 ½ lbs. boneless, skinless chicken thighs
1 tsp. salt, divided
1 tsp. minced fresh garlic
½ tsp. sugar
1 cup flour
½ tsp. ground black pepper
¼ tsp. paprika
½ tsp. powdered or very finely ground za’atar (see notes)
½ tsp. garlic powder
2 large eggs, beaten
1 ½ cups unseasoned panko breadcrumbs or matzah meal
Oil spray
Za’atar Garlic Sauce (see below)
Chopped green onions or parsley, optional
Lemon wedges, optional
Quick Pickled Red Onions (see below) or purchased pickled red onions, optional

Place chicken between two pieces of plastic wrap or waxed paper. Bash with a rolling pin, flat side of a meat tenderizer or bottom of a mug until flattened and uniformly about 1/4 to 1/3-inch thick.

Mix 1/2 tsp. salt and minced garlic and sugar. Spread on both sides of thighs. Cover and refrigerate 3 hours or overnight. Bring to room temperature.

Place flour in medium bowl. Stir in remaining 1/2 tsp. salt with black pepper, paprika, za’atar and garlic powder. Place beaten eggs in second medium bowl. Place breadcrumbs in third medium bowl.

Heat oven to 400 degrees F. Place a wire rack over a rimmed baking sheet. Spray rack with oil.

Coat chicken in seasoned flour. Shake excess back into bowl, then dip chicken in egg mix to coat. Shake excess off into bowl. Coat chicken in breadcrumbs, shaking off excess, and place on oiled rack. Repeat with remaining thighs.

Lightly spray tops of chicken with oil. Place tray with rack in oven. Bake 10 minutes, then spray again. Flip thighs over. Spray again. (Rotate tray in oven if necessary for even baking.)

Bake another 10-15 minutes until chicken is cooked through (when pressed with a finger, it should feel firm but not mushy or hard) and coating is crisped.

Serve hot, warm or room temperature with Za’atar Garlic Sauce, garnished with chopped green onions, lemon wedges and or Quick Pickled Red Onions. To reheat baked chicken thighs, place on lightly oiled rack on baking tray in 350-degree F oven until warmed through and crispy.

Za’atar Garlic Sauce: Combine 1/4 cup extra virgin olive oil, 1/4 cup fresh lemon juice, 1/3 cup peeled garlic cloves, 3/4 tsp. powdered za’atar (see notes) and 1/4 tsp. salt in a blender jar. Blend until smooth (may take a few minutes). Add more garlic for thicker (and stronger) sauce, more oil for thinner (and milder) sauce. Add salt and or lemon juice to taste. Can be made up to three days ahead. Keep refrigerated (taste will intensify). Serve at room temperature. Makes about 1 cup.

Quick Pickled Red Onions: Put 1 cup distilled white vinegar in a small saucepan with 1/2 cup water, 2 tsp. sugar, 1/2 tsp. salt and 1/2 tsp. crushed whole peppercorns. Bring to simmer over medium heat. Stir in one thinly sliced medium red onion. Return to simmer. Immediately put onions with liquid and peppercorns in clean glass storage container or jar. Add more vinegar if needed to cover. Stir in 2 Tbsps. chopped fresh dill. Let sit 10 minutes. The onions are ready to use but will be more flavorful if refrigerated airtight for 2 hours or up to a week. Makes about 2 cups.

Notes: Find za’atar online and in some supermarkets and in spice, Middle Eastern and kosher markets. Choose one that is very finely ground (powdered).  If your za’atar is coarser, crush with a mortar and pestle or finely grind in a spice (or clean coffee) grinder, blender or mini-food processor.

The author does not speak on behalf of Hadassah and the views expressed herein are the author’s own and not necessarily those of Hadassah.

Faith Kramer is a member of the Hadassah Writers’ Circle, a dynamic and diverse writing group for leaders and members to express their thoughts and feelings about all the things Hadassah does to make the world a better place. It’s where they celebrate their personal Hadassah journeys and share their Jewish values, family traditions and interpretations of Jewish texts. Hadassah members are proud of their Zionist mission and their role as keepers of the flame of Jewish values, traditions and beliefs as well as advocating for women’s empowerment and health equity for all. Since 2019, the Hadassah Writers’ Circle has published nearly 800 columns in The Times of Israel Blogs and other Jewish media outlets. Interested in writing? Please contact hwc@hadassah.org.