On your way up to the Catskills, stop by for your weekly shopping—or grab a fresh meal from our takeout section.
Monsey Bingo is conveniently located right next to the Marketplace Mincha Area.
Everything You Need
WE HAVE A FULL VARIETY OF Fresh Flowers Freshly Baked Goods Nuts & Dried Fruits
Sushi Bar Hot Leil Shishi Buffet And Much More
We’ve got you covered.
From fully stocked groceries to fresh challahs in our bakery, to heimishe fleishigs in the deli and grab-n-go takeout. Your entire Shabbos is ready in one easy stop.
Rinsing canned chickpeas helps remove excess sodium and the starchy liquid they’re packed in, improving both the flavor and texture of your dish.
A colorful, satisfying salad layered with warm baked falafel, crispy spiced chickpeas, bold tahini dressing, crunchy pita chips, and a zing of sauerkraut for that extra pop.
Ingredients:
6 cups spring mix greens
½ box grape tomatoes, quartered
8-10 mini Israeli pickles, sliced
½ red onion, sliced thinly
2 small tomatoes, diced
½ cup sliced green or black olives
½ small red onion, thinly sliced
½ cup sauerkraut (well drained)
homemade pita chips, to taste (see recipe)
Shawarma chickpeas (see recipe)
6-8 ready-baked falafel balls
Salad Assembly:
1. Bake the falafel according to package instructions.
2. Roast the chickpeas and bake the pita chips (see recipes).
2. In a large bowl or serving platter, layer the spring mix, tomatoes, olives, Israel pickles, red onion, and sauerkraut.
3. Top with roasted chickpeas, warm falafel, and pita chips.
4. Drizzle with tahini dressing or serve on the side. Enjoy!
Ingredients:
2 cans (15 oz) chickpeas, drained & rinsed
4 tablespoons olive oil
½ teaspoon ground cumin, or to taste
1/2 tsp smoked paprika
½ tsp turmeric
½ tsp garlic powder
½ tsp onion powder
1 teaspoon salt
¼ teaspoon white pepper
¼ teaspoon black pepper
This hearty eggplant and chickpea salad is simmered in a rich tomato sauce with garlic and herbs.
Serve it warm with pita for a satisfying Mediterranean-style dish.
Ingredients:
1 large (unpeeled) eggplant, cut into small cubes
3–4 Tbsp oil, for sauteing
1 medium white onion, diced
2–3 garlic cloves, crushed
2 medium tomatoes, diced
1 can (15 oz) chickpeas, drained and rinsed
1 tablespoon tomato paste
1 can (15 oz) tomato sauce or marinara sauce
¼ tsp chili flakes, or to taste
Salt and black pepper, to taste
Optional garnish: chopped parsley, cilantro, or crumbled feta cheese
Directions:
1. Spread the eggplant cubes on a single layer in a baking sheet, sprinkle lightly with salt, and let sit for 10-15 minutes to remove the natural bitterness.
2. Meanwhile, heat the oil in a large saute pan. Add the onion and saute for 6-7 minutes until translucent.
3. Add the garlic and eggplant and cook, stirring, for 8-10 min on medium flame.
4. Add the tomatoes, chickpeas, spices, tomato paste. Stir and cook for another 2-3 minutes.
5. Add the tomato sauce. Let simmer for 5 minutes on low heat.
6. Transfer to a serving dish and garnish with fresh herbs or feta cheese if desired. Serve warm with crusty bread or pita.
This dish balances earthy za’atar, creamy hummus, and a rich, umami mushroom topping — for an elegant appetizer or easy brunch.
Chummus:
2 cans (15 oz) chickpeas, drained and rinsed
5-6 cloves garlic, crushed
4 tablespoons lemon juice (juice from 1 lemon)
1 teaspoon salt
4 tablespoons tahini paste
1–2 teaspoons za’atar spice (adjust to taste)
¼ cup neutral oil (canola, light olive oil or avocado oil)
1-2 ice cubes
Directions:
1. In a food processor, combine chickpeas, garlic, lemon juice, salt, tahini paste, and za’atar spice.
2. Blend while slowly drizzling in the oil until smooth and creamy. Add 1 ice cube at a time until desired consistency.
1-2 tablespoons oil
1 medium white onion, sliced
1 tablespoon brown sugar
1 teaspoon salt
Pinch of black pepper
1 box white button mushrooms, diced into quarters
1 clove garlic, crushed
Directions:
1. Heat oil in a skillet over low-medium heat. Add the sliced onions, brown sugar, salt, and pepper, and saute for about 10-15 minutes until lightly caramelized.
2. Add the diced mushrooms and crushed garlic and cook, stirring occasionally, until mushrooms are browned and tender, about 7–10 minutes.
3. Serve warm over hummus or on its own.
Assembly:
1. Spread the zatar-spiced hummus on a plate and create a well in the center.
2. Spoon the warm sautéed mushrooms into the center.
3. Drizzle a little olive oil on top if desired and garnish with fresh parsley or extra za’atar.
