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I.APPETIZERS - 21 Recipes
1.Hummus
Ingredients
1 can French style green beans
2 hard boiled eggs
2 medium onions
oil for browning onions
1/4 cup walnuts
salt to taste
Saute onions in oil until brown. Drain green beans, pressing out as much water as
possible. Put all ingredients into food processor, processing until smooth. Salt to
taste.
Note: You can substitute additional hard boiled egg whites for one or both of the
yolks. This recipe can also be made vegan by replacing the eggs with fresh
mushrooms.
3. Borekas
Turkish Turnovers
YIELD: 30 small borekas
Sometimes known as pastilles, borekas come from the Turkish Sephardic tradition. These
turnovers make an enticing appetizer or delicious side dish, and can be stored in the freezer
before baking.
Ingredients:
2 ½ cups flour
1 stick butter (1/2 cup)
½ cup oil
1 tsp lemon juice
5 tbsp ice water
1 egg
5 tbsp ice water
1 egg
1 tbsp water
Dash sesame seeds
3 tbsp olive oil
1 medium yellow onion, chopped
10 oz. spinach, frozen, thawed and squeezed
2 eggs, lightly beaten
½ cup mashed potatoes
¼ cup parsley, chopped
½ tsp salt
Put the 2-1/2 cups flour in a large bowl and make a well in the center. Place 1 stick of butter and
1/2 cup vegetable oil in the well and, using a pastry blender, cut in the butter until the mixture
resembles coarse crumbs. Stir the lemon juice (or vinegar) into the ice water. Sprinkle the water,
1 tablespoon at a time, over a section of the flour. Gently mix with a fork to moisten. Push the
moistened section aside and continue adding enough water to make a soft dough that just holds
together. The dough should not be wet or crumbly. Place the dough on a lightly floured surface
and knead briefly with the heel of your hand. Form into a ball, flatten slightly, cover with plastic
wrap and refrigerate for several hours or overnight. (Dough can also be frozen.)
When ready to make the Borekas, let the dough stand at room temperature until workable before
rolling. Preheat oven to 375 degrees Fahrenheit. On lightly floured surface, roll out the dough and
cut into 3-inch rounds (or can make them larger), about 1/8-inch thick. Place a heaping teaspoon
of the filling in the center of each round. Fold the dough in half over the filling to form a half-moon
and press the rounded edge with the tines of a fork to seal. (They can be prepared to this point
and frozen. Do not defrost for baking, just increase the baking time by about 10 minutes.) Place
the borekas on a baking sheet.
Beat 1 egg with 1 tablespoon water. Brush the tops of the borekas with the egg wash. Sprinkle
with sesame seeds.
Bake until golden brown, about 30 minutes. Serve warm.
Sephardic Spinach Filling:
Heat the 3 tablespoons olive oil in a large skillet over medium heat. Add the onion and saute until
soft and translucent, 5-10 minutes. Either add the spinach, 2 eggs, mashed potatoes, parsley and
1/2 teaspoon salt to the pan and cook them OR put everything in the food processor and pulse it
twice, without further cooking.
4. Walnut Hummus
5. Labane
6. Muhammara
Serves 8 as an appetizer
1 12-ounce jar roasted red bell peppers, drained, OR 2 red bell peppers, seeded and cut into
strips
1-2 cloves garlic, to taste
1 cup walnuts (more if a chunkier texture is desired)
1/3 cup breadcrumbs
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons pomegranate molasses or 1 teaspoon fresh lemon juice
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper OR 1 teaspoon Aleppo pepper (a slightly sweet and not-too-spicy
pepper from Syria, available at most spice stores, including Penzeys and Kalustyan’s)
1 teaspoon paprika (omit if using Aleppo pepper)
Pita chips
If using fresh red peppers, spread in a single layer on an oven sheet in a 400-degree oven to
roast, about 45 minutes, until skin is blistered and flesh is soft. Allow to cool 15 minutes, then
carefully remove skins from pepper strips and discard.
Blend all ingredients except pita chips in food processor until a coarse puree forms. Season with
salt to taste. Transfer to bowl; garnish with fresh parsley or mint, and a drizzle of olive oil, if
desired. Serve with chips.
7. Pickled Cauliflower
Serves 4 as an appetizer
3 tablespoons coriander seeds
1 teaspoon turmeric
1/2 teaspoon white mustard seeds
1/2 teaspoon cumin seeds
1/2 teaspoon celery seeds, optional
3 bay leaves
1 head cauliflower, washed and separated into florets
1 large carrot, sliced into thick chunks
1/2 a small yellow onion, halved then sliced into half-rings
1 1/2 cups white wine or plain white vinegar
3 tablespoons sugar
3 teaspoons kosher salt
A pinch of cayenne pepper, optional
Bring a 2-quart saucepan of salted water to a boil. Boil the cauliflower and carrots for 3 minutes;
drain and transfer to a large bowl. Add the onion and stir to combine.
Mix spices, not including sugar and salt, together in a medium bowl. In a large sealable container
(canning jars will work, but are not required if you plan to eat the salad soon and store in the
fridge), add half the spice mixture. If dividing the salad among several jars, divide half the spice
mixture among the jars, saving the other half to top the vegetables.
Add the vegetables into the container(s), leaving about 3/4 of an inch of space at the top of each
container.
In a 4-quart saucepan, bring 2 cups water and all the sugar and salt to a boil over high heat,
stirring occasionally until fully dissolved. Add vinegar and stir to combine.
Pour the vinegar solution into the container(s), leaving 1/2 an inch of space below each rim.
Divide remaining spice mixture evenly between the jars.
Close or seal container(s) and transfer to the refrigerator. Allow to marinate at least 24 hours
before serving; the longer you wait, the better.
8. Yaprakes De Parra
9. Tarator
Serves 4 to 6.
2 cups plain yogurt
1 large or 2 small cucumbers
Salt for sprinkling, plus 1 teaspoon
5 or 6 cloves garlic, green sprouts removed and finely minced
2 to 3 tablespoons white wine vinegar
1/3 cup chopped toasted walnuts
3 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh dill or mint, or a mixture
Pita bread, cut into quarters if large, halves if small, and warmed
Spoon the yogurt into a sieve placed over a bowl and place in the refrigerator to drain for four
hours.
Peel and seed the cucumber(s). If using the large cucumber, grate it; if using the small
cucumbers, cut into tiny dice. Place the grated or diced cucumber in a colander and sprinkle with
salt. Allow to drain for 30 minutes, then squeeze dry in a kitchen towel. Refrigerate until needed.
In a bowl, stir together the garlic, 1 teaspoon salt, and vinegar. Add the nuts and olive oil, and fold
in the drained yogurt and cucumber(s). Stir in the herbs. Spoon into a shallow bowl and surround
with warmed pita. Serve at once.
On the Passover seder plate, haroset symbolizes the mortar used by slaves in Egypt.
These are the classic Eastern European ingredients. Only the proportions vary.
2 medium-sized tart apples
1/2 cup (50 g) walnuts, chopped
1/2 - 1 teaspoon cinnamon
2 - 3 tablespoons sweet red wine
1 tablespoon sugar or honey or to taste
Peel, core, and finely chop or grate the apples. Mix with the rest of the ingredients.
2 sweet apples weighing 1/2 lb (250 g), peeled and cut into small pieces
1/2 lb (250 g) dates, pitted
1 cup (150 g) raisins
Juice and grated zest of 1 orange
1 cup (250 ml) sweet red Passover wine
2 - 4 tablespoons sugar or to taste (optional)
2 oz (60 g) walnuts, coarsely chopped
Put all the ingredients except the sugar and the walnuts together in a saucepan and
cook on very low heat until the mixture is soft and mushy and the liquid is reduced,
stirring occasionally. Add sugar to taste. The amount will depend on the sweetness of
the other ingredients. Blend to a paste in the food processor. Pour into a bowl and
sprinkle with walnuts.
In Italy there are various regional versions of haroset. The haroset of Padua has
prunes, raisins, dates, walnuts, apples, and chestnuts. In Milan they make it with
apples, pears, dates, almonds, bananas, and orange juice. The following is a general
version.
3 apples, sweet or tart
2 pears
2 cups sweet wine
1/3 cup (50 g) pine nuts
2/3 cup (50 g) ground almonds
1/2 lb (250 g) dates, pitted and chopped
3/4 cup (100 g) yellow raisins or sultanas
4 oz (100 g) prunes, pitted and chopped
1/2 cup (100 g) sugar or honey or to taste
1 teaspoon cinnamon
1/2 teaspoon ground ginger
Peel and core the apples and pears and cut them in small pieces. Put all the
ingredients into a pan together and cook, stirring occasionally, for about one hour,
until the fruits are very soft, adding a little water if it becomes too dry.
VARIATIONS
Other possible additions: chopped lemon or candied orange peel, walnuts, pistachios,
dried figs, orange or lemon juice, ginger, nutmeg, and cloves.
This recipe is adapted from one sent by Nedelia Tedeschi, of Turin. She enclosed a
little picture of a squirrel eating a chestnut, from the package of dried chestnuts she
uses to make the paste. It was Passover, and the Italian store near my house had
closed, so when I phoned around to try to find dried chestnuts and couldn't, I used
cooked vacuum-packed ones instead. The result was very unusual and also delightful.
1/2 lb (250 g) cooked chestnuts
2/3 cup (125 g) blanched almonds
2 hard-boiled egg yolks
Grated zest of 1 orange
Juice of 1 orange
About 3/4 cup (175 ms) sweet red kosher wine
1/3 cup (75 g) sugar or more to taste
Boil the chestnuts for a minute or two, and drain. Grind the almonds fine in the food
processor, then add the rest of the ingredients, including the chestnuts, and blend to
a paste.
Serves 10 as an appetizer.
20 Medjool or other soft, dark dates
5 oz goat cheese
fleur de sel or other flaky sea salt
Preheat oven to 375 degrees.
Layer a rimmed baking sheet with parchment paper. Slice dates open lengthwise,
remove pit, and place on baking sheet. Sprinkle each date with a small pinch of salt.
Stuff each date with one teaspoon of goat cheese, and sprinkle another small pinch
of salt overtop.
Bake for 10-12 minutes, until dates are fragrant and tender and goat cheese has
softened considerably. If desired, sprinkle another pinch of salt over all the dates.
Serve immediately.
This simple recipe is inspired by one I tasted at the Mahaneh Yehuda, Jerusalem's
famous market (also known as the shuk). For this version, I would opt for the baked,
not smoked, eggplant preparation.
2 medium eggplants (about 1 to 1 1⁄4 lbs each)
1⁄4 cup diced red bell pepper, plus more for garnish
1 clove garlic, finely minced
1 scallion, green included, thinly sliced, plus more for garnish
2 tablespoons olive oil
1⁄4 cup lemon juice, plus more for garnish
1⁄2 teaspoon salt, plus more for garnish
Prepare baked eggplant according to directions above and transfer to the bowl of a
food processor. Pulse 10-15 times until eggplant flesh is chopped, but some chunks
remain. Remove to a bowl and add red pepper, garlic, scallion, olive oil, lemon juice,
and salt, stirring to incorporate all ingredients. Transfer to a bowl and garnish with
additional red pepper and scallion. Serve with wedges of pita bread.
22. Challah
Makes 4 Loaves
・ 2 tablespoons dry yeast
・ 2¼ cups (500 ml) lukewarm water
· ½ cup (100g) sugar
· 4 eggs, beaten, plus 2 yolks or 1 whole egg for glazing
· 1 tablespoon salt
· ½ cup (125 ml) vegetable oil
· About 9 ¼ cups (1 1/3 kg) flour
· Poppy or sesame seeds (optional)
Dissolve the yeast in the water with 1 teaspoon of the sugar. Beat well and leave 10 minutes, until
it froths.
In a very large bowl, lightly beat the eggs. Then add the salt, sugar, and oil and beat again. Add
the frothy yeast mixture and beat well. Now add the flour gradually, and just enough to make a
soft dough that holds together, mixing well, first with a large spoon, then working it in with your
hands. Knead vigorously for about 15 minutes, until it is very smooth and elastic, adding flour if
the dough is too sticky. Pour a little oil in the bowl and turn the dough, so that it is greased all
over. Cover the bowl with plastic wrap and put it in a warm place to rise for 2-3 hours, or until it
has doubled in bulk. Punch the dough down and knead again, then divide into four pieces to
make 4 loaves.
To make round challah: Take 1 piece of dough, roll it between your palms, and pull it out into a
long fat rope about 18 inches (46 cm) long and 2 inches (5 cm) thick—a little fatter at one end.
Take the fatter end and put it in the middle of an oiled baking sheet, then coil the rest of the rope
around it like a snail. Continue with the remaining 3 pieces.
To make braided challah with 3 strands: Divide 1 piece of the dough into 3. Roll each piece
between your palms and pull into long thin ropes about 18 inches (46 cm) long and 1¼ inches (3
cm) wide. Pinch 1 end of all the strands together and plait them: bring the rope on the right over
the middle one, then bring the one on the left over it and continue to the end. Pinch the ends
together and tuck them under the loaf. You may find it, easier to begin plaiting in the middle of the
3 strands and plait towards the 2 ends. Continue with the remaining 3 pieces.
Place the 4 loaves on well-oiled baking sheets, leaving plenty of room for them to expand, then
leave to rise for 1 hour, or until doubled in bulk. Now brush gently with the beaten egg yolks or if
you want to sprinkle with poppy or sesame seeds, brush first with the whole beaten egg (the
seeds stick better if the white is there too). Bake in a preheated 350° F (180°C) oven for 30-40
minutes or until the loaves are beautifully golden-brown. They are done if they sound hollow when
you tap the bottoms.
Variations for Sweet Challahs:
* Add ½ cup (125 ml) honey to the beaten eggs.
* Add ¾ cup (100 g) raisins and knead them into the dough after it has risen and been punched
down.
Serves 4-6
Pita bread, a staple of Middle Eastern cuisine, is a round flatbread with a pocket. It is
traditionally eaten with falafel, hummus, and Israeli salad, but can also be used for
other sandwiches or dipping.
Ingredients:
1 (1/4 ounce) package dry yeast (about 2 ¼ teaspoons)
½ cup lukewarm water
3 ½ cups flour
1 ¼ teaspoons salt
1 teaspoon sugar
1 cup lukewarm water
You Will Also Need:
Mixing bowl
Rolling pin, or bottle
Paddle to transfer pita to oven
Cookie sheet or pizza stone
Dissolve yeast in 1/2 cup lukewarm water, add one tsp sugar, stir and let stand for 10 minutes
until frothy.
In a large mixing bowl combine the flour and salt, mix thoroughly using your hands or a rubber
spatula; make a well, add the yeasty water and about 1/2 the lukewarm water; mix and gradually
add more water a few tablespoons at a time using a rubber spatula (it can be very sticky until well
mixed) until firm and elastic and just a little sticky (may adhere slightly to your hand).
Turn dough on to a lightly floured working surface and knead for 10 minutes or until dough is
smooth and elastic. Return to the bowl, cover with a plastic wrap and leave in a warm, draft-free
place to rise for 2-3 hours (much less if you are using rapid-rise yeast).
When dough has nearly doubled in size, punch down, knead lightly, roll out a "rope" and pinch off
handfuls to form into balls about the size of tangerines--between a ping-pong and a tennis ball.
Put pizza stone or baking sheet in oven on lowest rack; remove any other racks to ease access,
pre-heat oven to 450 degrees Fahrenheit.
Place balls on a lightly floured surface a few inches apart, cover and let rest for 10-15 minutes.
On your lightly floured working surface, squash a ball flat and round with your hand and then roll
out, flipping and turning, a round of the desired thickness--less than 1/4 inch thick and about 5
inches across.
Set aside, covered, for another 10 minutes.
Now the interesting part: baking the bread. Middle Eastern bread ovens are cavernous affairs
(even wood-fired from time to time) and are very hot, with a very hot floor. The bread is put on
long paddles (same as pizza) and deployed in the oven until it puffs and browns slightly on top.
We try to achieve the effect by using the bottom rack of the oven; using a pre-heated pizza stone
or baking sheet; transferring the bread to the hot stone or sheet and baking for about 4 minutes--
when the bread has "popped" and browned ever so slightly on the edges or top. The time
depends on how thick and moist your bread is; how your oven is constructed, and how hot the
oven is.
Allow to cool, flatten, store in plastic bags. Can be refrigerated or frozen, with appropriate
reheating.
24. Bagels
Makes 11:
3½ cups (500g) bread flour
1 envelope “fast action” dried yeast
1½ teaspoons salt
1½-2 tablespoons sugar
1 egg, lightly beaten
1½ tablespoons vegetable oil, plus a drop more to grease the dough
About ½ cup lukewarm water
1 egg white to glaze
In a large bowl, mix the flour, yeast, salt, and sugar well. Then mix in the egg and the oil and add
the water gradually, working it in with your hand--enough to make a soft dough that holds together
in a ball. Add more water if necessary, or more flour if it is too sticky.
Turn the dough out and knead on a floured board for 10-15 minutes, until it is very smooth and
elastic. Grease the dough all over by putting a drop of oil in the bowl and rolling the dough around
in it. Cover the bowl with plastic wrap and leave to rise in a warm place for 1½ hours, or until
doubled in bulk.
Punch the dough down and knead again briefly. An easy way of shaping the bagels into rings is to
roll out the dough to a rectangle about 1 inch (2½ cm) thick and cut it into 11 equal strips with a
pointed knife. Roll each strip between your palms into a rope about 7 inches (18 cm) long and ½
inch (1½ cm) thick and bring the ends together, pinching them to seal and form a bracelet. Place
the rings on an oiled surface, and let them rise for about 1 hour, or until doubled in bulk.
Bring plenty of water to a boil in a wide pan, then lower the heat to medium. Slip in 4 bagels at a
time. Boil them for 1-2 minutes, turning them over once as they rise to the top. Then lift them out
quickly with a slotted spoon and place them on a cloth to dry. Do the same with the rest of the
bagels. Arrange on oiled baking sheets, brush with egg white, and bake in a preheated 375°F
(190°C) oven for 15-20 minutes, until nicely browned.
VARIATIONS
-Sprinkle the bagels lightly with poppy or sesame seeds, fried onion, or coarse salt before baking.
-Another way of shaping the bread is to roll it into small balls, make a hole in the middle, and
widen it by pulling the ring from the center.
-If you want to make the bagels in the old way, without the egg, you will simply need to add a little
more warm water to bind the flour.
25. Matzah
26. Addes
SERVES 4 TO 6
2 1/2 cups dried split red lentils
10 cups cold water
2 1/2 teaspoons salt
1 to 2 teaspoons minced garlic, to taste
1 1/2 teaspoons ground cumin
1 tablespoon ground coriander
2 tablespoons olive oil
2 tablespoons unbleached all-purpose flour dissolved in 3 tablespoons
Cold water
Lemon wedges (1 to 2 per person)
1. Submerge the lentils in a medium-size bowl filled with cold water. Pick out small
rocks and skim off any dirt or old shells that float to the surface. Drain.
2. Put the drained lentils in a 5-quart saucepan or kettle, add the water, and bring to
a boil. Reduce the heat to medium-low, partially cover, and simmer for 45 minutes to
1 hour, stirring occasionally. Add the salt and mix well. Continue to simmer until the
soup becomes fairly thick, like pea soup, an additional 10 to 15 minutes.
3. Meanwhile, in a small bowl, combine the garlic, cumin, and coriander.
4. Heat the oil in a small skillet over medium heat and add the garlic mixture. Brown
the mixture until the garlic and oil turn into a yellow sauce, about 30 seconds (make
sure not to cook the garlic over high heat; it burns easily). Remove from the heat and
set aside.
5. Add the dissolved flour to the soup. Simmer, partially covered, for 10 minutes.
(May be frozen for up to 1 month at this point or refrigerated for 2 to 3 days. When
reheating, it may be necessary to add water, as the soup thickens upon cooling.)
6. Taste the soup for salt. Serve very hot accompanied by lemon wedges, which are
squeezed, several drops at a time, into each spoonful of soup as it is eaten.
27. Borscht
SERVES 6
2 lbs (1 kg) raw beets
A little salt and pepper
Juice of 1 lemon
2 tablespoons sugar or to taste
6 peeled boiled potatoes (optional)
1 cup (250 ml) sour cream to pass around
Peel the beets and dice them. If they are young, that is easy to do. If they are old and
too hard to dice, simply cut them in half and, when they have softened with boiling,
lift them out, cut them up, and put them back in the pan. Put the beets in a pan with
9 cups (2 liters) of water and salt and pepper and simmer for 1-1/2 hours.
Let the soup cool, then chill, covered, in the refrigerator. Add the lemon and sugar to
taste before serving (these could be added when the soup is hot, but it is more
difficult to determine the intensity of the flavoring). Remove some of the beet pieces
with a slotted spoon if it seems like there are too many of them and keep them for a
salad.
Serve, if you like, with a boiled potato, putting one in each plate. Pass around the
sour cream for all to help themselves.
VARIATIONS
When the soup is served with meat to follow, and the sour cream cannot be added, it
is usual to thicken it with two egg yolks. Beat them in a bowl, add a little of the
boiling soup, beat well, and pour into the pan, beating all the time. Take off the heat
at once, before the soup curdles.
There are dozens of different Russian and Ukrainian borschts. These are rich hot
soups made with a number of ingredients, including meat, cabbage and potatoes,
carrots, onions, celery and parsnips, sometimes spinach or sorrel, tomatoes or
mushrooms, leeks, dried beans, apples, and dried fruit. The common ingredient,
which gives them their name and their color, is beets.
4 quarts water
1 large chicken, cut-up
2 whole onions
4 parsnips, peeled
1 parsley root (optional)
1/2 cup chopped celery leaves plus 2 stalks celery and their leaves or 4 stalks celery
1 rutabaga, peeled and quartered (optional)
1 large turnip, peeled and quartered
1 kohlrabi, quartered (optional) (optional)
6 carrots, peeled
6 tbsp chopped fresh parsley or 6 tsp dried parsley
1 bay leaf
2 slices of fresh ginger (peeled)(optional)
6 tbsp snipped dill or 6 tsp dried dill
1 tsp pepper
1 zucchini
salt and pepper to taste
1. Put the water and the chicken in a large pot and bring the water to a boil. Skim off
the froth.
2. Add the onions, parsnips, parsley root, celery, 3/4 of the rutabaga, turnip, kohlrabi,
4 of the carrots, the parsley, 4 tbsp of the dill, and the salt and pepper. Cover and
simmer for 2 1/2 hours, adjusting the seasoning to taste. (If using a pressure cooker,
cook at pressure for 30 minutes and then let cool gradually.)
3. Strain, remove the chicken and the vegetables. Refrigerate the liquid to remove
the fat from the soup. If a thicker soup is desired, add back the vegetables to the
soup chopped or mashed.
4. Remove the skin and bones from the chicken and cut the meat in to bite-size
chunks. Refrigerate.
5. Just before serving, reheat the soup. Bring to a boil. Cut the zucchini and the
remaining 2 carrots into thin strips and add to the soup along with the remaining
rutabaga cut into thin strips as well some pieces of chicken. Simmer about 15 minute
or until the vegetables are cooked, but still firm. Serve with the remaining snipped
dill.
6. Add noodles or matzah balls. (Note: if you cook the noodles and keep them
separate, they will remain firm)
Yield: about 10 servings
This recipe requires a bit of cooking. Use olive oil instead of butter and eliminate the
sour cream or yogurt if you want a non-dairy soup.
This recipe will serve 4-6 people, but can easily be doubled for a crowd.
2 medium or 4 small cucumbers, unpeeled (best to use organic or English
cucumbers)
1 teaspoon salt
2 tablespoons butter or olive oil
2 shallots or 1 small onion, minced (shallots will provide a sweeter flavor)
4 cups vegetable stock or water
1 tablespoon chopped parsley or other herbs (you can use dill, basil, or tarragon)
Optional: 1/4 to 1/2 cup heavy or sour cream or plain yogurt
1) Cut the cucumbers in half lengthwise and scoop out the seeds with a spoon. Chop
the cucumbers coarsely and sprinkle with 1 teaspoon of salt. Set them in a colander
with a plate or bowl underneath and let drain. The salt helps to remove additional
liquid from the cucumbers. Discard the seeds.
2) Place the butter or oil in a saucepan and heat to medium. Add the shallots or
onion, turning the heat to medium-low and cook, stirring occasionally, until soft,
about 5 minutes. Add the water or stock and herbs.
3) Rinse the cucumbers quickly and add them to the soup. Cook over medium heat
for 5 minutes. Turn off heat and let stand for about 10 minutes to cool slightly. Puree
in a blender or food mill. Be careful with the hot liquid in the blender. Taste and adjust
seasoning if necessary.
4) Chill.
5) When you're ready to eat, taste and adjust seasoning again, and add yogurt or
sour cream if desired. (The soup in the photo is without any sour cream or yogurt.)
Garnish with salsa (recipe below) and serve.
This is a great garnish for soups, or even to eat with chips alone.
1/4 cup chopped bell peppers (various colors)
1/4 cup diced tomatoes, seeds removed
1 tablespoon diced red or sweet onion or sliced scallions (green and white parts)
1/4 cup diced unpeeled cucumbers, seeds removed
1 tablespoon chopped jalapeno peppers, seeds removed (keep some seeds if you
want it spicy)
Splash lime or lemon juice
Splash olive oil
Salt and pepper to taste
Mix all ingredients in a bowl, taste, and adjust seasonings. Refrigerate until ready to
serve, and garnish soup with salsa. Serve any extra salsa with chips or bread.
37. Schav
SERVES 6
This flavorful cold Russian soup was a favorite of the Jews of Eastern Europe.
Ingredients:
2 quarts water
1 lb. fresh sorrel, washed thoroughly, stemmed, ribs removed, coarsely chopped. Ribs
and stems tied securely in a bundle.
Kitchen string
3 eggs
1 egg yolk, cooked
1 tsp. lemon juice to taste
½ cup sour cream
Bring water with sorrel leaves and bundle of ribs and stems to a boil in a nonreactive saucepan.
Reduce heat to low and simmer 20-30 minutes, until leaves are soft and starting to lose texture.
Discard bundle of ribs and stems. Lightly beat eggs and egg yolk with a fork in a large bowl.
Slowly beat in the hot soup. When four cups soup have been added, trickle egg mixture back into
the saucepan, beating constantly. Pour soup back and forth between the pot and bowl to cool it
more quickly. Let cool and refrigerate until cold. Stir in lemon juice, and salt and pepper to taste
just before serving. Serve with sour cream.
Serves 6
2 (24 oz.) jars pitted sour cherries in liquid
1 cup unsweetened sour or tart cherry juice (available at health food stores)
1 cup water
3 tablespoons lemon juice
1/4 cup sugar
1 cinnamon stick
2 (1/2-inch) strips lemon zest
1 1/2 cups sour cream
2 tablespoons flour
Strain liquid from jarred cherries into a saucepan (there should be about 2 1/2 cups
liquid), reserving cherries. Add unsweetened sour cherry juice, water, lemon juice,
sugar, cinnamon stick, and lemon zest. Bring to boil, reduce heat, and simmer for ten
minutes. While mixture is simmering, combine 1 cup sour cream and flour in a
medium-sized bowl with a whisk and reserve. Remove cherry liquid from heat,
remove lemon zest and cinnamon, and cool slightly, about three minutes.
Add 1/2 cup of the cooled cherry liquid to the flour mixture and whisk until smooth.
Whisk in cooled cherry liquid until combined, add reserved cherries, and simmer for
five minutes, or until slightly thickened. Remove from heat and chill at least two
hours. Ladle into bowls and top with additional sour cream, if desired.
Serves 4-6.
2 Tablespoons olive oil
1 large onion, roughly chopped
2 large carrots, peeled and roughly chopped
2 large celery stalks (with leaves), roughly chopped
1 parsnip, peeled and roughly chopped
5 large garlic cloves, smashed
1 leek, cleaned well and roughly chopped
9 cups water
2 bay leaves
A handful of flat-leaf parsley, roughly chopped
1 stalk lemongrass, split into four small pieces
2 Tablespoons coarse kosher salt (or to taste)
In a large stockpot, heat oil and saute onions for about 5 minutes over medium heat.
Add carrots, celery, parsnip, garlic, and leeks and saute for another 3 minutes, until
fragrant. Add water and bay leaves and bring to a boil. Reduce heat and let simmer
for about one hour uncovered.
After one hour, add lemongrass, parsley, and salt, and simmer for another thirty
minutes. Let soup cool a bit, then strain into a large bowl using a cheesecloth or
mesh strainer. If desired, add some of the vegetables back (discard the rest). Serve
hot as is or with matzah balls, noodles, kreplach, etc.
SERVES 6
This is one of the most famous of Jewish foods and a specialty of Hanukkah. The
latkes are served as an appetizer, as a side dish, and even for tea with a sprinkling of
confectioners' sugar. They can be marvelous if properly prepared, just before eating.
2 lbs (1 kg) potatoes
2 large eggs
Salt
Oil for frying
Peel and finely grate the potatoes. Put them straight into cold water, then drain and
squeeze them as dry as you can by pressing them with your hands in a colander. This
is to remove the starchy liquid, which could make the latkes soggy.
Beat the eggs lightly with salt, add to the potatoes, and stir well. Film the bottom of a
frying pan with oil and heat. Take serving-spoonfuls, or as much as 1/4 cup (50 ml), of
the mixture and drop into the hot oil. Flatten a little, and lower the heat so that the
fritters cook through evenly. When one side is brown, turn over and brown the other.
Lift out and serve very hot.
VARIATION
You may add black pepper, chopped parsley, and finely chopped onion to the egg and
potato mixture.
Adding 4 tablespoons of potato flour binds the fritters into firmer, more compact
cakes, easier to handle but not quite as lovely to eat.
45. Plov
Serves 8-10
2 tablespoons canola oil
2 medium Idaho potatoes, peeled, each cut into 8 wedges
1 1/2 lbs. cubed beef or lamb stew meat, preferably a bit fatty
1 large onion, diced (about 3 cups)
1 head garlic, peeled and minced
1 tablespoon ground cumin
2 dried red peppers
10 whole black peppercorns
1 teaspoons kosher salt
3 large carrots, peeled, trimmed and cut into long thin strips
1 1/2 cups soaked (uncooked) chick peas
5 1/2 cups beef stock or lamb stock (or water), plus more if necessary
2 cups white rice, rinsed until water runs clear
kosher salt and pepper to taste
Heat oil over medium-high heat in a large braising pan or Dutch oven. Sear potatoes
on all sides until light brown and crisp but still uncooked on the inside, about 1-2
minutes per side. Add meat and cook until browned on all sides, about 6-7 minutes
total.
Add onions, garlic, cumin, dried pepper and peppercorns and cook until onions are
soft and slightly browned, about 10 minutes. Reduce heat to low, cover and cook an
additional 10 minutes. Uncover, raise heat to medium, add carrots and cook until
slightly soft, about 7 minutes. Add chick peas, stock or water and salt and bring to a
boil. Reduce heat to a simmer and cook until chick peas are softer but still partially
uncooked, about 25-30 minutes. Sprinkle rice on top of mixture; liquid should just
cover rice (add a bit more stock if necessary). Simmer vigorously for about 20
minutes, until the rice is cooked and most of the liquid is absorbed. Reduce heat to
very low, cover and steam dish an additional 15 to 20 minutes to further tenderize
rice. Remove from heat and let rest for 5 minutes. To serve, transfer rice to a large
serving platter. Taste stew and season with salt and pepper to taste. Ladle stew over
rice.
SERVES 4 TO 6
5 to 6 cups chicken or beef broth, or part water and part broth
2 tablespoons olive oil or rendered chicken fat
2 cloves garlic, minced
3 tablespoons chopped fresh flat-leaf parsley
1 1/2 cups Arborio rice
1/4 teaspoon chopped saffron threads, infused in 2 tablespoons hot broth
3/4 cup grapes, or golden raisins plumped in white wine for 30 minutes (optional)
Salt and freshly ground black pepper to taste
Pour the broth (or water and broth) into a saucepan and bring to a simmer; adjust the
heat to maintain a gentle simmer.
Warm the olive oil or chicken fat in a large deep saute pan over medium heat. Add
the garlic and parsley and saute for a few minutes until softened. Add the rice and
stir until opaque, about three minutes. Add a ladleful (about one cup) of the
simmering broth and stir for three to four minutes until the liquid is absorbed.
Reduce the heat and continue to add broth a ladleful at a time, waiting until each
addition is absorbed before adding the next, until the rice kernels are al dente in the
center and creamy on the outside, 18 to 20 minutes in all. Add the saffron and its
broth about halfway through, and add the grapes or raisins during the last addition of
broth, if using.
Season with salt and pepper. Remove from the heat and transfer to a warmed serving
dish. Serve immediately.
SERVES 6
This deliciously creamy noodle dish is a specialty of Shavuot. It can be savory or
sweet.
10 oz (300 g) medium egg noodles
4 tablespoons butter
Salt
2 eggs
1/2 lb (250 g) curd or cream cheese
2 cups (500 ml) sour cream
A good pinch of nutmeg (optional)
Cook the noodles in boiling salted water till tender, then drain, and mix with the
butter.
At the same time, in a large bowl, with a fork, beat the eggs with the curd or cream
cheese, then beat in the sour cream. Add salt and nutmeg, if using, and mix in the
cooked pasta. Pour into a baking dish and bake at 350 F (180 C) for 30 minutes, or
until set.
Variations
Use vermicelli instead of flat noodles.
This kugel can also be a sweet dessert. In this case, do not add salt or nutmeg to the
cheese mixture. Add instead 1/2 cup (125 g) sugar, the grated zest of an orange or a
lemon and 3/4 cup (100 g) black or golden raisins, or dried pitted cherries.
Serves 15
Carrots:
1 pound carrots, peeled and sliced in rounds
1 cup brown sugar
A squirt of honey
4 or 5 prunes (optional)
Kneidlach:
1 pound schmaltz--unrendered/raw chicken fat (or 3 sticks margarine, if you must)
2 white onions
1 pound flour (a mixture of white flour and course semolina is optimal)
11/2 teaspoons salt
1/2 teaspoon course ground pepper
Optional
A piece brisket or flanken
1 white onion
Salt and pepper
Place the carrots in a bowl. Add the sugar and honey. Stir well and let sit in the
refrigerator at least a few hours, preferably overnight.
Preheat the oven to 400 degrees and place the carrot-sugar mixture in a large
casserole dish. Add the prunes if you're using them.
Chop the onions and place in another bowl. Chop the schmaltz and add to the onions.
Add the flour salt and pepper. Start mixing with a wooden spoon and then knead with
your hands until it becomes doughy. Roll the dough like a sausage and place it in the
center of the casserole dish, with the carrot mixture.
If including the optional meat, rub the brisket with salt and pepper. Sautee an onion
and pan-sear the brisket in the same pan. Bury the meat under the carrots, together
with the kneidlach mixture.
The carrots should have released some liquid. Depending on the amount of moisture,
add some water--just enough so the carrots are covered.
Cover the dish and place it in the oven. After 15 minutes, turn the temperature down
to 320 degrees. Cook for about three to four hours, checking periodically to make
sure the dish doesn't boil over.
Can be frozen and reheated.
Serves 6
1 tablespoon olive oil
A small bunch of scallions, a leek, or a bunch of chives
1 pound carrots, peeled and sliced
1/4 cup honey (or a little less of agave nectar)
1 cup apple juice or apple cider
1/4 teaspoon salt
Choose three of the following (what suits your taste):
1 cinnamon stick (discard before serving)
1/2 teaspoon ground nutmeg
1 teaspoon ground cumin
1/2 teaspoon freshly grated ginger
2 teaspoons chopped fresh mint
2 or 3 cloves in cheesecloth (discard before serving)
1/4 cup coarsely chopped shelled walnuts or pistachios
Sautee the onions in the oil for a minute. Add the carrots and when browned, add
everything else, including whatever spices you've chosen. Bring to a boil in a large
pot. Reduce the heat to low, cover, and simmer for 15 minutes, or until the carrots
are very soft. Remove and discard cinnamon stick and cloves before serving.
If you are a vegetarian, simply replace meat sausage with veggie breakfast sausage
patties.
Ingredients:
4-5 cups leftover bread, cut or broken into chunks
4 celery ribs
1 yellow onion
2-3 garlic cloves
1/4 teaspoon fresh or dried sage leaves
Olive oil
2 cups beef sausage (or vegetarian sausage)
1-2 cups chicken or vegetable stock
1 egg
Salt and pepper to taste
Chop celery and onion into small to medium pieces depending on your taste; chop
garlic into small pieces. Set aside.
Take sausage out of casings, and break into pieces. Sautee sausage in frying pan with
1-2 tablespoons of olive oil until browned. Remove from pan with a slotted spoon and
set aside. Sautee celery, onion, and garlic in the leftover oil until translucent. Add
sage leaves during the last 1-2 minutes of cooking.
Grease a 9x13 baking pan, pyrex, or aluminum pan on all sides. Put bread pieces in
pan. Add sausage and cooked celery and onion mixture, and toss together.
Add chicken or vegetable stock and mix together; add egg and mix together. (The
mixture will be a little slimy, but that?s good - it will mean a moist stuffing)
Cover with aluminum foil and bake at 350 degrees for 30 minutes. Remove foil and
bake for another 15 minutes.
This recipe can be used with cornflakes, bran flakes, Chex, Rice Krispies--whatever
your heart desires though I would probably steer away from Fruity Pebbles or
Cinnamon Toast Crunch. Alternatively, you can use potato chips or vegetable chips.
Ingredients:
2 white fish filets such as flounder, tilapia, or cod cut in pieces (you can also use 2-3
chicken breasts cut in pieces)
2-3 cups flour
1 teaspoon salt
1 1/2 teaspoons pepper
1/2teaspoon cayenne pepper
2-3 eggs
2 cups cereal of your choice, crushed
Oil
Cut fish or chicken into strips and set aside. Place cereal in a sealable plastic bag,
and pound until broken up. You can use a pot, heavy bottle, or rolling pin for
pounding.
In a shallow baking dish spread 2 cups of flour mixed with the pepper, salt, and
cayenne pepper. In another bowl, crack eggs and beat lightly with a fork.
Take a strip of fish or chicken and dip it first in the flour mixture, then dip it in the
egg, and finally dip it in the crushed cereal. Repeat until all strips are coated. This
process is called dredging.
Coat a frying pan with oil and place on medium heat. When the oil is warm (but not
so hot it is sizzling or smoking), place coated strips of fish or chicken in the pan and
cook on each side. The cooking time is approximately 2-3 minutes per side, but it will
vary depending on whether you are using fish or chicken and how large each strip is.
Serve with condiment of your choice.
Serves 10-12
One 16-oz. package thin egg noodles
1/2 cup canola oil
1 cup sugar
6 eggs, beaten
1 1/2 teaspoons kosher salt
1 tablespoon finely ground black pepper
Preheat oven to 350°F. Cook noodles according to package directions; rinse and drain
well. In a heavy skillet, combine oil and sugar over medium heat. Cook, stirring
constantly, until sugar is very dark but not burnt, about 11-12 minutes. Remove from
heat.
In a large bowl, quickly combine drained noodles and caramelized sugar. Stir to
incorporate. Let cool at least 10 minutes, then add eggs, salt, and pepper and stir to
combine. Grease the bottom and sides of a 6-quart soup pot or Dutch oven and pour
noodle mixture into pot. Do not cover pot. Bake for 2 hours, or until kugel is very dark
brown and top is crusty.
Note: if you prefer a more traditional kugel, yielding flatter, square servings, bake in a
greased 9" x 13" casserole for about 75 minutes.
Makes 48 pancakes
Adapted from A Fistful of Lentils (Harvard Common Press) by Jennifer Felicia Abadi.
For Rosewater Syrup:
3/4 cup cold water
2 cups sugar
1 tablespoon plus 2 teaspoons rose water
1 tablespoon fresh lemon juice
For Filling:
1/2 cup cold water
1/2 cup whole milk
3 heaping tablespoons dried cream of rice cereal
1 1/2 tablespoons sugar
1 teaspoon rose water (optional)
1 cup whole-milk ricotta cheese
For Pancakes:
2 cups unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon sugar
1 egg, lightly beaten
2 cups plus 1 1/2 tablespoons lukewarm water
2 cups vegetable oil
Make the Syrup:
Bring the water and sugar to a boil in a medium saucepan. Reduce heat and simmer,
stirring occasionally, for 12-15 minutes, until liquid thickens slightly. Remove from
heat and immediately stir in rosewater and lemon juice. Cool, then transfer to an
airtight container. Refrigerate until very cold, for 5-6 hours or overnight. Keeps for up
to 1 month in the refrigerator.
Make the Filling:
Combine the water and milk in a saucepan and bring to a boil. Add the cereal, lower
heat and stir for 30 seconds. Remove from heat, cover and let stand for 3 minutes.
Transfer to a medium-sized bowl and add the sugar, rose water, and ricotta. Mix well
to combine and reserve.
Make the Pancakes:
Combine the flour, baking soda, baking powder, salt, and sugar in a large bowl. Add
the egg and blend well.
Grease a large skillet or griddle with oil and heat until very hot. Pour batter, about 1
1/2 tablespoons at a time, onto the skillet to form 3-inch round pancakes. When
undersides are browned and pancakes appear dry, remove to a platter and reserve.
While pancakes are still warm place a heaping tablespoonful of cheese filling in the
center of each pancake. Fold pancake in half and pinch edges with fingers until wellsealed
(do six pancakes at a time, then fry, to ensure that the pancakes are warm
enough to make the edges seal together). Heat 1 cup oil over medium-high heat in a
medium saucepan. Using a slotted spoon gently lower the pancakes into the hot oil 2-
3 at a time and fry until dark brown, being careful not to burn, 1 1/2 to 2 minutes.
Remove the pancakes from the oil and immediately submerge in the syrup, turning to
coat and soaking for 1 minute, adding additional syrup as necessary.
Drain pancakes in a colander and serve warm or at room temperature.
65. Blintzes
MAKES 12
Blintzes are of Hungarian origin. Pancakes of every kind with various fillings, called
"palacsinta," are common in Hungary.
For the Pancakes
1 cup (150 g) flour
1-1/4 cups (300 ml) milk
2/3 cup (150 ml) water
1 egg
1/2 teaspoon salt
1 tablespoon oil plus more for greasing the pan
For the Filling
1 lb (500 g) curd cheese
1/2 lb (250 g) cream cheese
1/2 cup (100 g) or more sugar, to taste
Zest of 1-1/2 lemons
3 egg yolks
A few drops of vanilla extract (optional)
3/4 cup (100 g) currants or raisins soaked in a little rum for 1/2 hour (optional)
2-3 tablespoons melted unsalted butter
Confectioners' sugar to sprinkle on (optional)
2 teaspoons cinnamon to sprinkle on (optional)
Sour cream to pass around
Add the milk and water to the flour gradually, beating vigorously. Add the egg, salt,
and oil and beat the batter until smooth. Leave to rest for 1-2 hours.
Heat a preferably nonstick frying pan--with a bottom not wider than 8 inches (20
cm)--and grease very slightly with oil. Pour about half the pan around until its entire
surface is covered with batter. The batter and the resulting pancake should be thin.
As soon as the pancake is slightly browned and detached, turn it over with a spatula
and cook a moment only on the other side. Continue until all the batter is used and
put the pancakes in a pile.
For the filling, blend the curd and cream cheese with the sugar, lemon zest, egg
yolks, and vanilla, if you like, in a food processor. Then stir in the raisins, if using.
Take each pancake, 1 at a time, put 2 heaping tablespoons of filling on the bottom
half, fold the edge of the pancake over the filling, tuck in the sides so that it is
trapped, and roll up into a slim roll. Place the rolls side by side in a greased oven
dish. Sprinkle with butter and bake in a preheated 375 F (190 C) oven for 20 minutes.
Serve hot, dusted with confectioners' sugar and cinnamon, if you like, and pass the
sour cream for people to help themselves if they want to.
Variations
For an apple filling: Peel and core 2 lbs (1 kg) apples. Steam in a pan with the lid on
and only a drop of water. Then puree and sweeten with sugar to taste, and add 1
teaspoon cinnamon and a few gratings of nutmeg.
For a cherry filling: Pit 2 lbs (1 kg) cherries and steam them in a pan with the lid on.
Some mix this with 1/2 cup (75 g) ground almonds and 2 or 3 drops of almond
extract.
This recipe highlights one of spring's most dazzling fruit and vegetable combinations
and makes 10-12 blintzes.
Filling:
2 1/2 cups sliced rhubarb (about 1/2 pound)
1 cup sliced strawberries
1/3 cup sugar
1 teaspoon orange zest
Make the filling first. Combine ingredients in a saucepan and cook over medium heat
until the rhubarb is tender and the juice has thickened slightly--about 8-10 minutes.
Remove from heat and allow to fully cool before using.
Blintz leaves:
1 cup flour
1 cup milk
3 eggs
2 teaspoons sugar
Pinch of salt
Combine ingredients in a blender and mix until smooth. Let the mixture rest for about
15-20 minutes.
Place a non-stick pan over medium heat--ideally, the pan should be about 8 inches in
diameter. Coat with a little butter. Pour 3-4 Tablespoons of batter in the pan and
quickly pick the pan up off the heat and swirl it around to spread the batter thinly and
evenly around the pan. Cook until the top is dry and the bottom is golden.
Remove the blintz wrapper with a spatula and place it on a piece of wax paper.
Continue cooking the wrappers, stacking them on the wax paper as you go.
When the wrappers are cool, spoon about 2 Tablespoons of filling onto the center of
the uncooked side of the blintz wrapper. Fold the two sides of the wrapper to the
center. Starting at the bottom, fold the wrapper up approximately 1/3 of the way.
Then, moving in the same direction, fold it up again to create a rectangular package.
(If you/your family has a different folding method, feel free to improvise.)
From here, the blintzes can be wrapped tightly and frozen for up to one month.
When you're ready to eat, heat a little butter in a large skillet over medium heat.
When the butter is bubbly, place the blintzes, seam side down and cook until golden
on both sides. Transfer blintz to a paper towel or plate. Serve immediately, sprinkled
with powdered sugar or with a dollop of sour cream.
67. Falafel
72. Polenta
A staple of Italian Jewish cooking
SERVES 3 TO 4
1 cup polenta (not instant)
1 teaspoon salt, plus salt to taste
4 cups water or as needed
3 to 4 tablespoons unsalted butter (optional)
1/3 cup grated Parmesan cheese (optional)
Combine the polenta, one teaspoon salt, and water in a heavy-bottomed saucepan
and place over medium heat. Bring to a gentle boil, whisking occasionally. Adjust the
heat to maintain a gentle simmer and cook, stirring often, until very thick and no
longer grainy on the tongue, about 30 minutes. If the polenta thickens too quickly but
still feels undercooked and grainy, stir in some hot water and continue to cook until it
is cooked through and soft. Season to taste with salt and add the butter or cheese, if
desired.
Serve warm right out of the pot. You may hold it over hot water in a double boiler for
a half hour or so, adding hot water as needed to keep it soft and spoonable. Or pour
the polenta out onto a buttered or oiled 9-by-12-inch baking pan or baking sheet, let
cool, cover, and refrigerate until fully set. Cut the polenta into strips or triangles while
it is still in the pan.
To saute, cook the polenta strips or triangles over high heat in clarified butter or olive
oil in a nonstick or cast-iron frying pan until golden on both sides.
To bake, preheat an oven to 400 degrees F. Place the polenta strips or triangles in
buttered gratin dishes and sprinkle with grated Parmesan cheese. Bake until golden
and crusty, 20 to 30 minutes.
To deep-fry, coat the strips or triangles with flour, then beaten egg, then bread
crumbs. Deep-fry a few pieces at a time in olive oil heated to 350 degrees F. Drain on
paper towels. Serve hot.
73. Sabich
74. Shakshuka
75. Brisket
76. Cholent
SERVES 6
2 lbs (1 kg) fatty beef—brisket, breast, or rib
3 tablespoons light vegetable oil
2 large onions, sliced
3-5 garlic cloves, peeled and left whole
2 marrow bones (optional)
2 lbs (1 kg) potatoes, peeled, whole if small, quartered if medium
½ lb (250 g) dried white haricot or butter beans, soaked for an hour
½ cup (100 g) pearl barley (optional)
Salt and pepper
In a large heavy pot or casserole with a tightly fitting lid, brown the meat in the oil. Remove it, and
fry the onions until soft. Add the garlic and fry until the aroma rises. Return the meat to the pot,
add the marrow bones, and arrange the potatoes, beans, and barley around it, sprinkling each
layer with salt and pepper.
Cover with water and bring to a boil. Remove the scum, then put the lid on and leave in the
lowest oven (225ºF; 110ºC) overnight. Remove the lid at the table, so that everyone can get the
first whiff of the appetizing smell which emanates.
VARIATIONS
-Two marrow bones (ask the butcher to slice them for you) add a wonderful rich flavor and
texture.
-Use 1¼ cups (250 g) kasha instead of the beans and barley.
-Some people put onion skins on top of the stew to give a more pronounced brown color.
-Flavor with 1 teaspoon paprika and 1 teaspoon ground ginger.
-Hungarians and Alsatians add smoked or preserved goose.
ACCOMPANIMENTS TO CHOLENT WHICH ARE PLACED IN THE STEW POT BEFORE
COOKING
-For a cholent knaidlach (dumpling) also referred to as “cholent kugel” (pudding), work 4
tablespoons finely chopped chicken fat into 1 cup (150g) flour with your hands, add 1 egg, 2
tablespoons grated onion, salt and pepper, and if you like 1 tablespoon finely chopped parsley or
1 teaspoon paprika. Add a little water if the dough is too dry, or a little flour if it is too sticky. Roll
into a fat oval loaf or ball and place on top of the other ingredients in the stew. When serving, cut
in slices.
-For a matzo knaidlach, beat 2 eggs with salt, pepper, and 3 tablespoons rendered chicken fat
and mix in 1 1/3 cups (175 g) medium matzo meal. Form into a ball and put on top of the other
ingredients in the pot. When serving, cut in slices.
77. Dafina
Serves 6
1 1/2 lbs. ground lamb
1 medium onion, finely chopped (about 1 1/2 cups)
1/3 cup finely chopped parsley
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon cumin
4 cloves garlic, minced
Spray 8 metal skewers with cooking spray and set aside.
Combine all ingredients in a bowl and incorporate well with hands. Form meat
mixture into about 18 to 20 equal-sized oval or round patties, and thread 3 patties
onto each skewer. Preheat a clean grill or well-seasoned grill pan over medium-high
heat. Grill skewers until cooked through, about 3 minutes per side. Remove from heat
and slide off skewers. Serve warm.
To prepare masgouf with salmon under the broiler: Have the fishmonger clean and
scale the fish and slit and open it out from the back, so that you can open it out flat.
Alternatively, and more easily, ask him to fillet the fish and keep the skin on.
Brush the fish with mild extra-virgin olive oil and season with salt. Lay the whole fish
or the fillets, skin side up, on a large shallow dish (laying it on foil makes turning over
easier). Put it under the preheated broiler and cook for 6-8 minutes, until the skin is
crispy. Turn over and cook the flesh side for about 2 minutes or until done.
Now sprinkle the fish with the juice of 1 lemon and cover with a layer of diced ripe
firm tomatoes--about 4 or 5. Sprinkle with salt and pepper and continue to cook
under the broiler until the tomatoes are hot and the fish is done. Serve with pickled
cucumbers or mango chutney.
Makes about 60
MEAT FILLING
1 small onion, chopped
3/4 pound ground meat (at least half cooked) or leftover brisket, chopped
1 egg
Salt and pepper to taste
1. Saute the onion with the ground meat. Remove excess fat.
2. Combine with the egg and salt and pepper to taste.
NOODLE DOUGH
3 eggs
3/4 teaspoon salt
2 tablespoons water
2 cups all-purpose flour
1. Beat the eggs slightly. Add salt, water, and enough flour to make a medium-soft
dough. Knead well by hand or in the food processor. Divide the dough into 2 balls.
Cover with a moist towel.
2. Working quickly, roll out 1 ball of dough very thin with a rolling pin and cut into
6 strips, each 1-1/2 inches wide. Then cut into pieces 1-1/2 inches square.
3. Place 1/2 teaspoon meat mixture on each square. Fold into a triangle and press
edges together firmly, using flour to bind. Leave as is, or press together two of the
ends. Repeat with the second ball of dough.
4. Drop into boiling water and cook, uncovered, 15 minutes.
82. Schnitzel
Ingredients
Serves 3 to 4 (depending on your appetite).
1 1/2 pounds skinless boneless chicken or turkey breast (about 6 breasts), split and
trimmed
1/2 teaspoon salt, plus more for seasoning
1/4 teaspoon black pepper, plus more for seasoning
1 cup bread crumbs
2 tablespoons sesame seeds
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon chili powder or cayenne
1/2 teaspoon dried parsley
1/2 cup flour
2 eggs, beaten
1/2 cup oil for frying
Directions
Combine the salt, black pepper, bread crumbs, sesame seeds, paprika, garlic powder,
and chili powder/cayenne in a Ziploc bag and shake to combine.
Transfer to a shallow pie plate or other similar dish. Reserve.
Trim tenders from chicken and reserve. Season on both sides with salt and pepper.
Place breasts between 2 pieces of plastic wrap and pound lightly with a mallet to an
even thickness of about 1/4 inch.
Dredge cutlets and tenders in flour, then egg, then bread crumb mixture.
Heat oil over medium-high heat in a heavy skillet until hot but not smoking.
Working in batches, lay 2 cutlets in pan and fry until underside is golden brown and
crisp, about 2-3 minutes.
Flip and fry an additional 2-3 minutes.
Drain on paper towels, season with salt and pepper to taste and serve hot.
83. Compote
Serves 12
2 sticks margarine or butter
10 ounces good-quality semisweet or bittersweet chocolate
6 eggs, lightly beaten
1 cup sugar
1/2 cup cocoa
1 teaspoon vanilla
1/4 teaspoon salt
1/4 cup confectioner's sugar
Mint sprigs and assorted berries for garnish
Preheat oven to 350°F. Grease a 10-inch springform pan, then line bottom of pan
with parchment paper. In a small saucepan, chocolate and margarine and cook over
medium-low heat, stirring occasionally, until completely melted. Remove from heat
and let cool. In a large workbowl, combine sugar, cocoa, and salt with a whisk until
incorporated. Add eggs and vanilla and whisk until smooth. Add 1/3 of chocolate
mixture and stir until incorporated; repeat with remaining 2/3 of chocolate. Pour
batter into prepared pan and bake for 40 minutes, until just set but still soft in the
center. Let cool completely. Sift confectioner's sugar over the top of the cake, and
garnish with mint and berries.
SERVES 4
6 sheets of matzah
4 eggs
boiling water
salt and pepper to taste
In a large bowl, break matzah into fragments. Not too small! Sprinkle with a little
boiling water to soften matzah (no more than 1/4 cup).
While matzah is softening, beat eggs. Pour over softened matzah, add salt and
pepper to taste. Mix well.
Pour mixture into hot, oiled frying pan and cook over medium heat, stirring until
matzah brei is dry but not crisp.
Serve with cinnamon and sugar, honey, or preserves (blackberry jam is particularly
good). Matzah brei cools quickly. Can be reheated in the microwave.
87. Debla
MAKES 10 ROSES
5 large eggs
1 teaspoon baking soda
2 1/2 to 3 cups all-purpose flour
vegetable oil for deep-frying
For the Syrup:
2 cups sugar
1/4 teaspoon lemon juice
1/4 teaspoon orange flower water
1/8 teaspoon vanilla
In a large bowl, beat the eggs. Add the baking soda and 2 1/2 cups of flour, mixing
well to form a firm dough. If the dough is too sticky, add more flour.
Sprinkle a little flour over a work surface or pastry board and the rolling pin. Separate
the dough into 5 pieces and roll out each piece in paper-thin strips.
Heat the oil in a deep frying pan.
Cut the large strips into strips two-inches wide and about 12-inches long, and prick
the dough with a fork. Carefully begin wrapping the strip around the prong of a wide
two-prong fork while frying it. This forms a "rose." Keep rolling (or coiling) it around
itself as it fries and fry until lightly browned. Remove from the oil and drain in papertowel
lined colander.
Repeat with remaining dough.
Prepare the syrup by combining the sugar, 1 1/2 cups of water, lemon juice, orangeflower
water, and vanilla together in a pan. Just cover the mixture with water and
simmer over low heat for 45 minutes to thicken the syrup. Stir and remove from the
heat.
Use immediately or set aside for later use.
Dip the debla into the heated syrup, soaking it well, and drain in a colander. If the
syrup becomes too thick, add 1 or 2 tablespoons of warm water.
Place the debla on a platter and serve.
Ingredients:
One 1.75 liter bottle of vodka
A total of 1 lb of kosher hard candies. You can use Lemonheads, Red Hots, Starlight
mints, even jelly beans.
Tools and utensils:
One large empty plastic water bottle for each flavor or color that you're making
A funnel
A large multi-cup measuring cup with a spout
Coffee filters or paper towels
Glass bottles for storage
Next, separate your candy by color and kind. This is only necessary if you're using a
candy that comes in one package with many colors (like jelly beans). If you're using
Lemonheads and Red Hots, for instance, you can skip this step.
Pour one flavor of candy into each infusion bottle. Then, pour vodka into each water
bottle. If you're making three or four flavors, try to divide the vodka into three or four
bottles leaving approximately even amounts of vodka in each bottle. If you're making
four flavors, this will be about 15 ounces of vodka in each bottle.
Put the caps back on the bottles, and shake vigorously. The more you shake, the
more quickly the candy will dissolve. Set the bottles aside for a few hours, and then
come back and shake them again. Ideally, leave them overnight, and shake in the
morning. After 24 hours, most of the candy will have dissolved, and you should be left
with brightly colored vodka with some little bits of candy floating in it. The candies
will dissolve at different rates, so don't be surprised if there's nothing left of your
Lemonheads, but the jelly beans are mostly intact. If the candy hasn't dissolved
significantly, shake it again, and leave it for another day.
At this point you can put the bottles in the freezer, to chill. The bits of candy will add
a little crunch to your drinks. But, if you want to strain out whatever's left, you'll be
left with a smoother and slightly fancier looking drink.
To strain the vodka, start by putting a funnel inside a large measuring cup. Put a
coffee filter in the funnel. Pour one of the infusions into the strainer setup. Pour
slowly, and allow the liquid time to soak through. In the end, you should have about
13 ounces of candy infused vodka. Toss out the filter and whatever was caught in it.
Pour the vodka into clean empty glass bottles, easy to find at dollar and houseware
stores.
Repeat this process for each flavor. Stick the bottles in the freezer overnight and
voila! Candy flavored vodka, ready for your Purim celebrations.
Ingredients
3 eggs
1 cup sugar
1/2 cup vegetable oil
1 1/2 teaspoons vanilla extract
3 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup whole almonds, toasted, cooled and chopped
2 teaspoons grated orange zest
Directions
Preheat oven to 350°F. Place eggs in the bowl of an electric mixer and beat on high
until thickened and slightly foamy, about 2-3 minutes. Sift flour, baking powder,
baking soda and salt in a bowl, and reserve. Add 1 cup sugar, oil and vanilla and beat
until blended, about 1 minute. Add flour and orange zest to eggs, and mix on low
speed until incorporated. Add almonds and mix just until incorporated. Dough will be
unified, but still slightly sticky.
Spray two cookie sheets with cooking spray, or lightly grease with oil. Wet hands
lightly, and form half of dough into a 10-inch rectangular loaf and place on cookie
sheet. Repeat with other half dough. Bake 35-40 minutes, or until loaves are browned
and firm, but still slightly soft when pressed.
90. Eretz Yisrael Cake with Orange, Dates, and Marzipan
YIELD: 8 TO 10 SERVINGS
3/4 cup sugar
1/3 cup candied citrus peel, chopped
1/2 cup marzipan (see recipe below, or use store-bought)
1 teaspoon baking powder
1/4 teaspoon salt
Grated zest of 2 oranges
4 large eggs
1 3/4 cups all-purpose flour
1/2 cup pitted dates, chopped
3/4 cup orange juice
3/4 cup (11/2 sticks) unsalted butter, melted
1. Preheat the oven to 350 degrees and grease a 9-inch springform pan. Line the
bottom of the pan with parchment paper cut into a circle.
2. Place the sugar, marzipan, and orange zest in the bowl of an electric mixer fitted
with a paddle; beat to break up the marzipan until it is the texture of sand.
3. Replace the paddle with the whisk and add the eggs to the marzipan mixture.
Whisk until light, fluffy, and pale yellow in color.
4. Take 2 tablespoons of the flour and sprinkle over the dates and candied citrus peel
in a small bowl. This flour coating prevents them from sinking to the bottom of the
batter.
5. Sift the remaining flour, the baking powder, and salt into a medium bowl.
6. Replace the whisk with the paddle and add the sifted dry ingredients, orange juice,
and melted butter to the marzipan-egg mixture. Mix on low speed until the dry
ingredients are just incorporated. Don't overmix-the batter should be soft and
creamy. Fold in the dates and citrus peel.
7. Pour the batter into the springform mold, tap the mold a couple of times against
the counter to remove the air bubbles, and bake on the middle rack of the oven for
40 minutes.
Homemade Marzipan
YIELD: 11/2 CUPS MARZIPAN
1 cup finely ground almonds or almond flour
1/2 egg white (about 11/2 tablespoons)
1/2 cup sugar
Place the almonds and sugar in a food processor equipped with a steel blade and
process, adding just enough egg white to bind the sugar and the almonds together.
91. Babka
92. Travados
Nut-filled pastries
Makes 32-36 pastries
For the Pastry
3 cups all-purpose flour
1 cup confectioners’ sugar
2 tablespoons granulated sugar
1/2 cup unsalted butter, melted and cooled
3/4 cup sweet wine such as late-harvest riesling or marsala
1/2 teaspoon almond extract
1 egg white, for sealing dough (optional)
1 egg yolk, diluted with a bit of water, for glaze
For the Greek Almond & Currant Filling
1 cup confectioners’ sugar
1 1/2 cups ground blanched almonds
1/2 cup dried currants
3 tablespoons cognac
2 to 3 tablespoons water
1 teaspoon ground cinnamon
For the Greek Almond & Orange Filling
2 cups ground blanched almonds
2 cups confectioners’ sugar
1/4 cup fresh orange juice
3 tablespoons grated orange zest
For the Turkish Walnut Filling
2 cups walnuts, finely chopped
1/2 cup orange marmalade
1/2 teaspoon ground cinnamon
Sugar to taste (optional)
For the Optional Syrup
1 cup water
2 cups granulated sugar
3 tablespoons fresh lemon juice
1 orange zest strip, 3 inches long (optional)
1 tablespoon orange-flower or rose water (optional)
Confectioners’ sugar, if not using syrup
To make the pastry, in a bowl, stir together the flour and sugar. Slowly add the butter,
wine, and almond extract, stirring until a smooth, soft dough forms. Let rest in the
bowl for 15 to 20 minutes.
Meanwhile, preheat the oven to 350 degrees F. Lightly butter two baking sheets with
sides or line them with parchment paper. Select one of the fillings, place the
ingredients for it in a bowl, and stir to mix.
Pull off a walnut-sized piece of the dough and roll it into a ball between your palms.
Flatten the ball and place it on a lightly floured work surface. Roll it our into a threeinch
round about 1/8-inch thick. Moisten a fingertip with egg white or water and
dampen the edge of the round. Place two teaspoons of the filling in the center of the
round and fold the round in half to form a half-moon. Pinch the edges of the dough
together. Place on a prepared baking sheet. Repeat until all the dough and filling arc
used. Brush the half-moons with the egg-yolk glaze.
Bake the pastries until lightly browned, 20 to 25 minutes. Remove from the oven and
let cool on the baking sheets on a rack.
If you are using the syrup, prepare it while the pastries are baking: In a saucepan,
combine the water, sugar, lemon juice, and the orange zest, if using, and bring to a
boil over medium heat, stirring until the sugar dissolves. Boil until the syrup coats a
spoon, about 10 minutes, then remove from the heat. Add the orange-flower or rose
water, if using, and remove from the heat. Let stand for a few minutes, then dip the
cooled pastries in the warm syrup and place on racks to drain for a few hours.
If you are not using the syrup, sprinkle the pastries with confectioners’ sugar while
they are still warm.
Variations
The same fillings can be enclosed in filo. Preheat the oven to 375 degrees F. Brush a
baking sheet with melted butter. Cut filo sheets into three-inch-wide strips, and stack
two or three strips, brushing each one with melted butter. (Place a sheet of plastic
wrap over any filo sheets you are not working with at the moment to prevent them
from drying out.)
Place a rounded tablespoonful of filling near the upper corner of the stack and fold
over the end on the diagonal to cover the filling, creating a triangular shape. Then
fold again, maintaining the triangular shape. Continue folding in this manner, as if
folding a flag, until you have a triangular pastry. Place on the prepared baking sheet.
Repeat until all the filling has been used, then, just before baking, brush the triangles
with melted butter. Bake until golden brown, 20 to 25 minutes. Let cool, then dip in
the warm syrup, if desired.
Alternatively, make cigars: Cut filo sheets into six-inch squares. Brush a square with
melted butter and top with another square, again brushing with butter. Arrange a
strip of filling along one end, fold the sides in, and then roll up the square to form a
cigar shape. Seal the edge with a little water or beaten egg. Bake as for the triangles,
let cool, and dip in the syrup, if desired.
94. Sufganiyot
95. Hamantaschen
Ingredients
1 cup very strong coffee ( I use decaf)
1-3/4 cups honey
4 extra large eggs
4 tbsp. canola oil
1-1/4 cups packed dark brown sugar
3-1/2 cups unbleached flour
1 tbsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1/4 tsp. nutmeg
1 cup whole or half candied or plain almonds
1 cup raisins
Preheat oven to 300 degrees. Grease and flour 2 9x5 inch loaf pans or one 9x13 pan.
Set aside.
In a saucepan, combine the honey and coffee and bring to a boil. Cool and set aside.
In a large mixing bowl, blend the eggs, brown sugar and oil. Do not over-beat.
Sift the flour, baking powder and baking soda and spices together. Stir the flour and
honey into the eggs alternating and ending with the liquid. Stir in the raisins. Blend
well. Pour into the prepared pans and place the almonds over the cake. Bake for 60-
70 minutes, or until the cake springs back. Let sit overnight before serving.
98. Cheesecake
Serves 8
Cheesecake, a favorite Shavuot holiday cake.6 tablespoons unsalted butter
1 cup graham cracker crumbs
6 eggs, separated
1 pound cream cheese
1 pound sour cream
1 cup sugar
Juice of 1/2 lemon
1 teaspoon vanilla
2 tablespoons flour
Preheat oven to 300. Grease the sides of a 9-inch springform pan.
Melt the butter and combine with the graham cracker crumbs. Press the crumbs into
the bottom of the pan. Save some crumbs.
Combine the egg yolks, cream cheese, sour cream, sugar, lemon juice, vanilla, and
flour. Beat very well until light and fluffy.
Beat the egg whites until stiff peaks form. Fold into cream cheese mixture. Pour the
batter into the pan and sprinkle with the remaining graham cracker crumbs.
Bake 1 hour. Turn off oven and leave cake in the oven 1 additional hour. Then leave
the oven door ajar 30 minutes more.
99. Rugelach
Serves 16
1 1/2 cups semolina flour
1/2 cup ground almond meal
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup light olive oil (or canola oil)
1 cup light brown sugar
3/4 cup vanilla soymilk
Finely grated zest of 1 lemon (about 1 teaspoon)
1 tablespoon almond liqueur (or 1 teaspoon almond extract)
1 teaspoon vanilla
Syrup:
1/2 cup honey
1/2 cup sugar
1/4 cup freshly squeezed lemon juice
Make Syrup:
Combine honey, sugar, and lemon juice and stir to combine. Bring to a boil, reduce
heat, and simmer until sugar is dissolved and mixture has thinned, about 5 minutes.
Turn off heat and cool.
Make Cake:
Preheat oven to 350°F. Combine semolina flour, almond meal, baking powder, baking
soda and salt in a bowl, stir well with a fork and reserve. Using a hand mixer or
electric stand mixer, beat oil and sugar over high speed until sugar is dissolved and
mixture has slightly lightened in color, about 2 minutes. Add eggs one at a time,
beating well after each addition, about 2 minutes total. Add soymilk, lemon zest,
almond liqueur, and vanilla and beat to combine. Add dry ingredients and beat to
combine, about 30 seconds. Pour batter into a lightly greased 9 x 13-inch baking pan
and bake cake for 30 minutes, until top is browned and a toothpick inserted into the
center comes out clean. Slowly pour syrup over top of cake and let cool completely.
Ingredients:
2/3 cup hot water
2 tablespoons dried lavender (available at specialty spice and Asian grocery stores)
4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
8 ounces unsalted butter, at room temperature
2 1/4 cups granulated sugar
3 tablespoons freshly grated lemon zest
3 eggs
1/4 cup freshly squeezed lemon juice
1 cup yogurt (I used vanilla flavored, but plain or lemon would be fine, as would sour
cream)
For the glaze:
1 cup prepared icing
2 tablespoons dried lavender
1/3 cup hot water
Directions:
Preheat the oven to 325F. Oil a 12-cup bundt pan.
Boil water. Add lavender to hot water and allow to steep.
Sift flour, baking powder, baking soda, and salt into a large bowl. Toss with your
hands and set aside.
Combine butter, sugar, and lemon zest in a large bowl using electric beaters. Beat for
2 to 3 minutes. Add eggs, one at a time, making sure each egg is fully mixed into the
batter before adding another. After the last egg is incorporated, slowly add the lemon
juice and mix for one more minute. Scrape down the sides of the bowl and mix for 30
seconds to make sure all of the ingredients are fully incorporated.
Strain the lavender from the hot water, and add the water (which should be--
surprise!--lavender colored) to the yogurt stirring slightly. It won't totally incorporate,
but don't worry about it.
Alternate adding small amounts of the flour mixture and the yogurt mixture to the
batter, mixing with a wooden spoon just until all dry ingredients are incorporated into
the batter. Pour batter into prepared bundt pan, filling two thirds of the pan.
Bake on center rack of oven for 1 hour and 10 minutes, or until the top is golden
brown. Check the center of the cake with a skewer. It will come out clean when the
cake is finished. Let cool in the pan on a wire rack for at least 20 minutes.
Loosen the sides of the cake with a sharp knife. Place serving plate, upside down, on
the top of the cooled bundt pan and invert the pan to remove the cake.Let cake cool
completely.
Glazing the cake:
Boil the water and add the lavender. Allow to steep for about twenty minutes (this
can be done while the cake is baking). Strain the lavender, reserving the water.
Using plain vanilla or butter cream icing (you can buy it prepared or make it yourself
if you're feeling ambitious), measure a cup of icing into a microwave safe bowl and
microwave for 20-25 seconds until icing is much thinner. Stirring constantly, pour the
water into the icing in a thin stream. Continue stirring until the consistency is thin
and even.
Carefully spoon the glaze over the top of the bundt cake,allowing it to drip into the
center and on the outside.
Makes about 10 servings.