Mediterranean Aroma

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!! 21 Skirt Steak on a Skewer ING: Servings: 2 people Trimmed [skirt steak] 500 g Small [onions] 150 g Small [tomatoes] 150 g Button [mushrooms] 75 g Green and red [chili peppers] to taste Marinade: Small [onion] 1/2 [Olive oil] 100 ml [Bay] leaf 1 Chopped [parsley] 15 g [Za'atar] leaves (optional) 1 tbs [Lemon] zest from 1/4 a lemon [Salt] and pepper to taste @ Servings: 4 people Trimmed [skirt steak] 1 kg Small [onions] 300 g Small [tomatoes] 300 g Button [mushrooms] 150 g Green and red [chili peppers] to taste Marinade: Small [onion] 1 [Olive oil] 180 ml [Bay] leaves 2 Chopped [parsley] 30 g [Za'atar] leaves (optional) 2 tbs [Lemon] zest from 1/2 a lemon [Salt] and pepper to taste @ Servings: 6 people Trimmed [skirt steak] 1 1/2 kg Small [onions] 450 g Small [tomatoes] 450 g Button [mushrooms] 225 g Green and red [chili peppers] to taste Marinade: Small [onions] 1-2 [Olive oil] 225 ml [Bay] leaves 2 Chopped [parsley] 45 g [Za'atar] leaves (optional) 3 tbs [Lemon] zest from 3/4 of a lemon [Salt] and pepper to taste @ Servings: 8 people Trimmed [skirt steak] 2 kg Small [onions] 600 g Small [tomatoes] 600 g Button [mushrooms] 300 g Green and red [chili peppers] to taste Marinade: Small [onions] 2 [Olive oil] 300 ml [Bay] leaves 3 Chopped [parsley] 60 g [Za'atar] leaves (optional) 60 ml [Lemon] zest from 3/4 of a lemon [Salt] and pepper to taste @ Servings: 10 people Trimmed [skirt steak] 2 1/2 kg Small [onions] 750 g Small [tomatoes] 750 g Button [mushrooms] 375 g Green and red [chili peppers] to taste Marinade: Small [onions] 2-3 [Olive oil] 340 ml [Bay] leaves 3 Chopped [parsley] 75 g [Za'atar] leaves (optional) 75 ml [Lemon] zest from 1 lemon [Salt] and pepper to taste @ Servings: 12 people Trimmed [skirt steak] 3 kg Small [onions] 900 g Small [tomatoes] 900 g Button [mushrooms] 450 g Green and red [chili peppers] to taste Marinade: Small [onions] 3 [Olive oil] 375 ml [Bay] leaves 3 Chopped [parsley] 90 g [Za'atar] leaves (optional) 90 ml [Lemon] zest from 1 lemon [Salt] and pepper to taste @ TOOLS: [Chef's knife] [Cutting board] [Bowl] [Charcoal grill] Flat metal [skewers] Basting brush INFO: Israelis enjoy cooking meat over hot charcoals, but gain special pleasure out of cooking on "mangels," primitive versions of barbecue grills that require an enormous amount of patience and fanning with a day old newspaper. Some have jokingly speculated that on Independence Day, fifty percent of the population are struggling with their mangels and the other fifty percent are waiting to eat. ESSENTIALS: degree of difficulty : 1 relative cost : 2 possible day ahead preparation : y storing : To store this dish keep it refrigerated before grilling freezing : This dish may be freezed before grilling reheating : n tips : serving suggestion : Serve with pita bread, tahini, fresh vegetables, fresh herbs and pickles. TIME: prep time : 00:25 cook time : 00:10 !! 22 Seaside Vegetable Appetizer ING: Servings: 2 people [Eggplant] 1/4 Coarse [salt] a few pinches Red [bell pepper] 1/2 Yellow bell pepper 1/4 [Onion] 1/4 [Artichoke] bottoms 1-2 [Lemon] juice 1 tsp Small ripe [tomatoes] 1-2 [Olive oil] 1 tbs [Garlic] clove 1 [Zucchini flowers] (optional) 1-2 Black [cumin] or black [sesame seeds] 1 tsp Dressing: [Olive oil] 60 ml [Red-wine vinegar] 1 tbs Water 2 tsp [Sugar] 1 tsp [Thyme] sprig 1 Salt and freshly ground pepper to taste @ Servings: 4 people [Eggplant] 1/2 Coarse [salt] a few pinches Red [bell pepper] 1 Yellow bell pepper 1/2 [Onion] 1/2 [Artichoke] bottoms 3 [Lemon] juice 1 tbs Small ripe [tomatoes] 3 [Olive oil] 2 tbs [Garlic] cloves 1-2 [Zucchini flowers] (optional) 2 - 4 Black [cumin] or black [sesame seeds] 2 tsp Dressing: [Olive oil] 90 ml [Red-wine vinegar] 2 tbs Water 2 tbs [Sugar] 1 tsp [Thyme] sprig 1 Salt and freshly ground pepper to taste @ Servings: 6 people [Eggplant] 1 Coarse [salt] a few pinches Red [bell peppers] 1-2 Yellow bell peppers 1 [Onion] 1 [Artichoke] bottoms 4-5 [Lemon] juice 1 tbs Small ripe [tomatoes] 4-5 [Olive oil] 3 tbs [Garlic] cloves 2 [Zucchini flowers] (optional) 3-5 Black [cumin] or black [sesame seeds] 2 tsp Dressing: [Olive oil] 120 ml [Red-wine vinegar] 2 tbs Water 2 tbs [Sugar] 1 tsp [Thyme] sprigs 1-2 Salt and freshly ground pepper to taste @ Servings: 8 people [Eggplant] 1 Coarse [salt] a few pinches Red [bell peppers] 2 Yellow bell peppers 1-2 [Onion] 1 [Artichoke] bottoms 6 [Lemon] juice 2 tbs Small ripe [tomatoes] 6 [Olive oil] 60 ml [Garlic] cloves 2-3 [Zucchini flowers] (optional) 4-6 Black [cumin] or black [sesame seeds] 1 tbs Dressing: [Olive oil] 150 ml [Red-wine vinegar] 3 tbs Water 3 tbs [Sugar] 1 tsp [Thyme] sprigs 2 Salt and freshly ground pepper to taste @ Servings: 10 people [Eggplants] 1-2 Coarse [salt] a few pinches Red [bell peppers] 2-3 Yellow bell peppers 2 [Onions] 1-2 [Artichoke] bottoms 7-8 [Lemon] juice 2 tbs Small ripe [tomatoes] 7-8 [Olive oil] 60 ml [Garlic] cloves 3-4 [Zucchini flowers] (optional) 5-7 Black [cumin] or black [sesame seeds] 1 tbs Dressing: [Olive oil] 180 ml [Red-wine vinegar] 60 ml Water 60 ml [Sugar] 1 tsp [Thyme] sprigs 2-3 Salt and freshly ground pepper to taste @ Servings: 12 people [Eggplants] 1-2 Coarse [salt] a few pinches Red [bell peppers] 3 Yellow bell peppers 2 [Onions] 2 [Artichoke] bottoms 9 [Lemon] juice 3 tbs Small ripe [tomatoes] 9 [Olive oil] 75 ml [Garlic] cloves 4-5 [Zucchini flowers] (optional) 6-8 Black [cumin] or black [sesame seeds] 1 tbs Dressing: [Olive oil] 180 ml [Red-wine vinegar] 60 ml Water 75 ml [Sugar] 1 tsp [Thyme] sprigs 3 Salt and freshly ground pepper to taste @ TOOLS: [Chef's knife] [Cutting board] [Colander] [Saucepan] [Slotted spoon] [Bowls] [Frying pan] [Paper towels] [Spatula] [Whisk] [Pepper mill] [Serving dish] INFO: This light and refreshing appetizer is as close as one can come to putting the sun, sea and wonderful aroma of the Mediterranean on a plate. This dish has a very strong flavor, which makes it perfect for a meze, and only a little is needed to truly appreciate the Mediterranean flavor. ESSENTIALS: degree of difficulty : 1 relative cost : 2 possible day ahead preparation : y storing : refrigerate freezing : n reheating : n tips : serving suggestion : Serve at room temperature with fresh bread. TIME: prep time : 00:30 cook time : 00:45 !! 23 Warm Smoked Breast of Duck with Greens and Fruits ING: Servings: 2 people [Cauliflower] 1/4 small head [French beans] 50 g Young [zucchinis] 2 [Onions] 2 [Olive oil] 1 tbs Red leaf [lettuce] 1 small head Curly [lettuce] 1 small head Fruit, such as [pears], [figs], [grapes] or [berries] 250-300 g Smoked [duck] breast 1 Dressing: [Vegetable oil] 3 tbs [Lemon] juice 2 tbs [Tarragon] 1 tsp [Sugar] 1/2 tsp Mustard powder 1/2 tsp [Salt] and freshly ground pepper to taste @ Servings: 4 people [Cauliflower] 1/2 small head [French beans] 100 g Young [zucchinis] 4 [Onions] 4 [Olive oil] 2 tbs Red leaf [lettuce] 1 1/2 small heads Curly [lettuce] 1 1/2 small heads Fruit, such as [pears], [figs], [grapes] or [berries] 525-575 g Smoked [duck] breasts 2 Dressing: [Vegetable oil] 60 ml [Lemon] juice 60 ml [Tarragon] 2 tsp [Sugar] 1 tsp Mustard powder 1 tsp [Salt] and freshly ground pepper to taste @ Servings: 6 people [Cauliflower] 3/4 small head [French beans] 150 g Young [zucchinis] 6 [Onions] 6 [Olive oil] 2 tbs Red leaf [lettuce] 1 medium head Curly [lettuce] 1 medium head Fruit, such as [pears], [figs], [grapes] or [berries] 800-850 g Smoked [duck] breasts 3 Dressing: [Vegetable oil] 120 ml [Lemon] juice 90 ml [Tarragon] 2 tsp [Sugar] 1 tsp Mustard powder 1 tsp [Salt] and freshly ground pepper to taste @ Servings: 8 people [Cauliflower] 1 small head [French beans] 200 g Young [zucchinis] 8 [Onions] 8 [Olive oil] 3 tbs Red leaf [lettuce] 1 1/2 medium heads Curly [lettuce] 1 1/2 medium heads Fruit, such as [pears], [figs], [grapes] or [berries] 1 kg Smoked [duck] breasts 4 Dressing: [Vegetable oil] 180 ml [Lemon] juice 120 ml [Tarragon] 1 tbs [Sugar] 2 tsp Mustard powder 2 tsp [Salt] and freshly ground pepper to taste @ Servings: 10 people [Cauliflower] 1 1/2 small heads [French beans] 250 g Young [zucchinis] 10 [Onions] 10 [Olive oil] 3 tbs Red leaf [lettuce] 2 medium heads Curly [lettuce] 2 medium heads Fruit, such as [pears], [figs], [grapes] or [berries] 1 1/4 kg Smoked [duck] breasts 5 Dressing: [Vegetable oil] 225 ml [Lemon] juice 150 ml [Tarragon] 1 tbs [Sugar] 2 tsp Mustard powder 2 tsp [Salt] and freshly ground pepper to taste @ Servings: 12 people [Cauliflower] 1 medium head [French beans] 300 g Young [zucchinis] 12 [Onions] 12 [Olive oil] 3 tbs Red leaf [lettuce] 1 large head Curly [lettuce] 1 large head Fruit, such as [pears], [figs], [grapes] or [berries] 1 3/4 kg Smoked [duck] breasts 6 Dressing: [Vegetable oil] 270 ml [Lemon] juice 180 ml [Tarragon] 1 tbs [Sugar] 1 tbs Mustard powder 1 tbs [Salt] and freshly ground pepper to taste @ TOOLS: [Chef's knife] [Cutting board] [Saucepan] [Slotted spoon] [Bowl] Heavy [frying pan] [Wooden spoon] [Colander] Small jar with a lid [Pepper mill] INFO: A modern dish based on ancient ingredients, this is an ideal one-course lunch or late night meal. The Jews of Eastern-Europe used to raise ducks in their backyards. When the warm smoked duck is combined with greens and fruits, it makes a wonderful light meal. ESSENTIALS: degree of difficulty : 2 relative cost : 2 possible day ahead preparation : n storing : n freezing : n reheating : n tips : serving suggestion : Serve with country bread, aged cheese and extra dressing on the side. TIME: prep time : 01:00 cook time : 00:10 !! 24 Brain in Lemon and Herbs ING: Servings: 2 people [Veal brain] 1/2 [Salt] 1 tsp [Flour] 60 g [Egg] 1 [Vegetable oil] for frying [Lemon] juice 2 tbs Chopped [dill] 1 tsp Chopped [mint] 1 tsp Chopped [coriander] 1 tsp Chopped [parsley] 10 g Freshly ground pepper to taste Sliced [garlic] cloves 2 @ Servings: 4 people [Veal brain] 1 [Salt] 1 tsp [Flour] 125 g [Eggs] 2 [Vegetable oil] for frying [Lemon] juice 60 ml Chopped [dill] 1 tbs Chopped [mint] 1 tbs Chopped [coriander] 1 tbs Chopped [parsley] 15 g Freshly ground pepper to taste Sliced [garlic] cloves 4 @ Servings: 6 people [Veal brains] 1 1/2 [Salt] 1 tsp [Flour] 200 g [Eggs] 3 [Vegetable oil] for frying [Lemon] juice 90 ml Chopped [dill] 1 tbs Chopped [mint] 1 tbs Chopped [coriander] 1 tbs Chopped [parsley] 25 g Freshly ground pepper to taste Sliced [garlic] cloves 6 @ Servings: 8 people [Veal brains] 2 [Salt] 2 tsp [Flour] 250 g [Eggs] 4 [Vegetable oil] for frying [Lemon] juice 120 ml Chopped [dill] 2 tbs Chopped [mint] 2 tbs Chopped [coriander] 2 tbs Chopped [parsley] 30 g Freshly ground pepper to taste Sliced [garlic] cloves 8 @ Servings: 10 people [Veal brains] 2 1/2 [Salt] 2 tsp [Flour] 320 g [Eggs] 5 [Vegetable oil] for frying [Lemon] juice 150 ml Chopped [dill] 2 tbs Chopped [mint] 2 tbs Chopped [coriander] 2 tbs Chopped [parsley] 40 g Freshly ground pepper to taste Sliced [garlic] cloves 10 @ Servings: 12 people [Veal brains] 3 [Salt] 1 tbs [Flour] 375 g [Eggs] 6 [Vegetable oil] for frying [Lemon] juice 180 ml Chopped [dill] 3 tbs Chopped [mint] 3 tbs Chopped [coriander] 3 tbs Chopped [parsley] 45 g Freshly ground pepper to taste Sliced [garlic] cloves 12 @ TOOLS: [Bowls] 2 Small knife [Saucepan] [Chef's knife] [Cutting board] [Shallow dish] [Whisk] [Frying pan] [Spatula] Wide saucepan [Pepper mill] INFO: This remarkably delicate dish had its origins in one of the "new wave" restaurants of Tel Aviv, but has now become one of the most popular dishes in the nation. The roots of this dish are from the Jewish cuisine of the Balkans. ESSENTIALS: degree of difficulty : 3 relative cost : 3 possible day ahead preparation : n storing : refrigerate freezing : n reheating : n tips : serving suggestion : Serve with soft white bread and a young Chardonnay. TIME: prep time : 01:00 cook time : 00:30 !! 25 Chicken Soup with Kreplach ING: Servings: 4 people Chicken Soup: [Onions] 2 [Cloves] 4 White part of a [leek] 2 [Garlic] clove 1 [Celery] root 1 Celery stalks 3 [Bouquet garni] of [parsley], [dill], [thyme] and [bay] leaf Button [mushroom] 125 g [Chicken wings] 3 kg [Chicken fat] 30 g Cold water 2 liters [Salt] and [white pepper] to taste Kreplach dough: Plain [flour] 250 g [Egg] 1 Salt 1 tsp Water about 120 ml Liver stuffing: [Chicken liver] 250 g Large onion 1 Oil for frying Hard-boiled egg 1 Salt and freshly ground pepper to taste Potato stuffing: Peeled [potatoes] 3-4 Finely chopped onion 1 [Vegetable oil] 2 tbs [Butter] 50 g Salt and freshly ground pepper to taste @ Servings: 8 people Chicken Soup: [Onions] 4 [Cloves] 5-6 White part of a [leek] 4 [Garlic] cloves 2 [Celery] roots 2 Celery stalks 6 [Bouquet garni] of [parsley], [dill], [thyme] and [bay] leaf Button [mushroom] 250 g [Chicken wings] 6 kg [Chicken fat] 60 g Cold water 4 liters [Salt] and [white pepper] to taste Kreplach dough: Plain [flour] 500 g [Eggs] 2 Salt 1 tsp Water about 240 ml Liver stuffing: [Chicken liver] 500 g Large [onions] 2 Oil for frying Hard-boiled eggs 2 Salt and freshly ground pepper to taste Potato stuffing: Peeled [potatoes] 7-8 Finely chopped onions 2 [Vegetable oil] 60 ml [Butter] 100 g Salt and freshly ground pepper to taste @ Servings: 12 people Chicken Soup: [Onions] 6 [Cloves] 6-7 White part of a [leek] 6 [Garlic] cloves 3 [Celery] roots 3 Celery stalks 9 [Bouquet garni] of [parsley], [dill], [thyme] and [bay] leaf Button [mushroom] 375 g [Chicken wings] 9 kg [Chicken fat] 90 g Cold water 6 liters [Salt] and [white pepper] to taste Kreplach dough: Plain [flour] 750 g [Eggs] 3 Salt 1 tsp Water about 360 ml Liver stuffing: [Chicken liver] 750 g Large onions 3 Oil for frying Hard-boiled eggs 3 Salt and freshly ground pepper to taste Potato stuffing: Peeled [potatoes] 10-12 Finely chopped onions 3 [Vegetable oil] 90 ml [Butter] 150 g Salt and freshly ground pepper to taste @ TOOLS: [Chef's knife] [Cutting board] [Kitchen string] Large [saucepan] Fine [sieve] [Wooden spoon] [Frying pan] [Slotted spoon] [Food processor] or [blender] [Pepper mill] [Colander] Dough: [Flour sifter] [Bowl] [Kitchen towel] [Rolling pin] [Glass] Needle Large saucepan [Strainer] INFO: The traditional Jewish Eastern European version of this dish is much heavier, and is usually cooked with pieces of fatty beef. The Israeli version is much lighter and more delicate than its Eastern European counterpart. As to Chicken Soup with Kreplach, the dish most frequently associated with the "Jewish kitchen" and especially popular in Israel, let it be known that this was the favorite soup of such diverse characters as gangster Lucky Luciano, Tzar Nicholas II, Benito Mussolini and Zelda Fitzgerald. It was also the soup served to the French revolutionary, Robespierre, about an hour before his fateful meeting with the guillotine. Sometimes referred to as "Jewish penicillin," this soup is prescribed by mothers as a cure for whatever ails their families. Regardless of its unverified curative powers, this comfort food is a treat by any standard. And, after all, it may just cure that cold that refuses to go away. ESSENTIALS: degree of difficulty : 3 relative cost : 2 possible day ahead preparation : y storing : refrigerate freezing : y reheating : To reheat place on a stove top over medium heat until hot. tips : serving suggestion : Sprinkle with chopped fresh parsley and serve very hot. TIME: prep time : 02:50 cook time : 01:00 !! 26 Crepes Stuffed with Liver Mousse ING: Servings: 2 people Crepes: [Flour] 60 g [Salt] a pinch [Milk] 60 ml Water 60 ml [Egg] 1 Clarified [butter] about 60 ml Egg yolk 1 Liver mousse: [Chicken livers] 250 g Hard-boiled egg 1 Large [onions] 1-2 Salt and freshly ground pepper to taste Oil for frying @ Servings: 4 people Crepes: [Flour] 125 g [Salt] a pinch [Milk] 120 ml Water 120 ml [Eggs] 3 Clarified [butter] about 120 ml Egg yolk 1 Liver mousse: [Chicken livers] 500 g Hard-boiled eggs 2 Large [onions] 3 Salt and freshly ground pepper to taste Oil for frying @ Servings: 6 people Crepes: [Flour] 200 g [Salt] a pinch [Milk] 180 ml Water 180 ml [Eggs] 4 Clarified [butter] about 180 ml Egg yolk 1 Liver mousse: [Chicken livers] 750 g Hard-boiled eggs 3 Large [onions] 4-5 Salt and freshly ground pepper to taste Oil for frying @ Servings: 8 people Crepes: [Flour] 250 g [Salt] a pinch [Milk] 240 ml Water 240 ml [Eggs] 6 Clarified [butter] about 240 ml Egg yolks 2 Liver mousse: [Chicken livers] 1 kg Hard-boiled eggs 4 Large [onions] 6 Salt and freshly ground pepper to taste Oil for frying @ Servings: 10 people Crepes: [Flour] 320 g [Salt] a pinch [Milk] 300 ml Water 300 ml [Eggs] 7 Clarified [butter] about 360 ml Egg yolks 2 Liver mousse: [Chicken livers] 1 1/4 kg Hard-boiled eggs 5 Large [onions] 7-8 Salt and freshly ground pepper to taste Oil for frying @ Servings: 12 people Crepes: [Flour] 375 g [Salt] a pinch [Milk] 360 ml Water 360 ml [Eggs] 9 Clarified [butter] about 480 ml Egg yolks 3 Liver mousse: [Chicken livers] 1 1/2 kg Hard-boiled eggs 6 Large [onions] 9 Salt and freshly ground pepper to taste Oil for frying @ TOOLS: Crepes: [Flour sifter] [Bowl] [Whisk] [Ladle] Non-stick [frying pan] or [crepe pan] [Spatula] Liver mousse: [Chef's knife] [Cutting board] Frying pan [Wooden spoon] [Slotted spoon] [Food processor] [Pepper mill] [Pastry brush] INFO: Perfect as a first course (or as a lunch), these crepes are so light and delicate that they are bound to cause a sigh or two of pure pleasure. Try these with a sweet dessert wine. ESSENTIALS: degree of difficulty : 3 relative cost : 2 possible day ahead preparation : Prepare ahead ingredients before broiling or frying storing : refrigerate freezing : y reheating : n tips : serving suggestion : Serve with mixed greens or country bread and pickles. TIME: prep time : 01:00 cook time : 00:40 !! 27 Chicken Breast Stuffed with Prunes Wrapped in Phyllo Pastry ING: Servings: 2 people [Chicken] breasts 2 Red [wine] 120 ml Pitted [prunes] 150 g Diced [bacon] or smoked [duck] breast 50 g [Tamarind syrup] 1 tbs [Salt] to taste Tobasco or hot chili to taste Peeled and toasted [pistachios] 50 g Phyllo sheets 2 [Butter] 50 g Sauce: Pitted prunes 75 g Red wine 60 ml Tamarind syrup 1 tbs Salt to taste Tobasco to taste Butter 1 tsp Chopped chives small bunch @ Servings: 4 people [Chicken] breasts 4 Red [wine] 240 ml Pitted [prunes] 300 g Diced [bacon] or smoked [duck] breast 100 g [Tamarind syrup] 2 tbs [Salt] to taste Tobasco or hot chili to taste Peeled and toasted [pistachios] 100 g Phyllo sheets 4 [Butter] 100 g Sauce: Pitted prunes 150 g Red wine 120 ml Tamarind syrup 2 tbs Salt to taste Tobasco to taste Butter 1 tbs Chopped chives small bunch @ Servings: 6 people [Chicken] breasts 6 Red [wine] 360 ml Pitted [prunes] 450 g Diced [bacon] or smoked [duck] breast 150 g [Tamarind] syrup 3 tbs [Salt] to taste Tobasco or hot chili to taste Peeled and toasted [pistachios] 150 g Phyllo sheets 6 [Butter] 150 g Sauce: Pitted prunes 225 g Red wine 180 ml Tamarind syrup 3 tbs Salt to taste Tobasco to taste Butter 1 tbs Chopped chives small bunch @ Servings: 8 people [Chicken] breasts 8 Red [wine] 480 ml Pitted [prunes] 600 g Diced [bacon] or smoked [duck] breast 200 g Tamarind syrup 60 ml [Salt] to taste Tobasco or hot chili to taste Peeled and toasted [pistachios] 200 g Phyllo sheets 8 [Butter] 200 g Sauce: Pitted prunes 300 g Red wine 240 ml Tamarind syrup 60 ml Salt to taste Tobasco to taste Butter 2 tbs Chopped chives small bunch @ Servings: 10 people [Chicken] breasts 10 Red [wine] 600 ml Pitted [prunes] 750 g Diced [bacon] or smoked [duck] breast 250 g [Tamarind syrup] 75 ml [Salt] to taste Tobasco or hot chili to taste Peeled and toasted [pistachios] 250 g Phyllo sheets 10 [Butter] 250 g Sauce: Pitted prunes 375 g Red wine 300 ml Tamarind syrup 75 ml Salt to taste Tobasco to taste Butter 2 tbs Chopped chives small bunch @ Servings: 12 people [Chicken] breasts 12 Red [wine] 720 ml Pitted [prunes] 900 g Diced [bacon] or smoked [duck] breast 300 g [Tamarind syrup] 90 ml [Salt] to taste Tobasco or hot chili to taste Peeled and toasted [pistachios] 300 g Phyllo sheets 12 [Butter] 300 g Sauce: Pitted prunes 450 g Red wine 360 ml Tamarind syrup 90 ml Salt to taste Tobasco to taste Butter 3 tbs Chopped chives large bunch @ TOOLS: Small knife [Chef's knife] [Cutting board] [Saucepans] [Frying pan] [Strainer] [Bowls] [Food processor] [Wooden spoon] [Toothpicks] [Spatula] [Kitchen towels] [Pastry brush] [Kitchen string] [Baking dish] INFO: Whether this dish was brought to Israel by immigrants from Egypt, Morocco or Algeria is unknown. What is known is that the combination is simultaneously sophisticated and earthy, completely modern but reminiscent of the kinds of dishes served in the region during biblical times. ESSENTIALS: degree of difficulty : 2 relative cost : 2 possible day ahead preparation : n storing : n freezing : n reheating : n tips : serving suggestion : Serve with spicy rice and either cooked sweet carrots (zimmes) or sautÄed zucchini. TIME: prep time : 01:40 cook time : 00:15 !! 28 Stuffed Leg of Lamb ING: Servings: 2 people [Leg of lamb] 850 g [Salt] and freshly ground pepper to taste Ground [cardamom] 1 tsp [Olive oil] 3 tbs Chopped [onion] 1 Chopped [garlic] clove Chopped [marjoram] 2 tsp Chopped [tarragon] 1 tsp Chopped [parsley] small bunch Sliced dried [apricots] 30 g Peeled and toasted [pistachios] 50 g Cooked [rice] 50 g @ Servings: 4 people [Leg of lamb] 1 3/4 kg [Salt] and freshly ground pepper to taste Ground [cardamom] 1 tsp [Olive oil] 60 ml Chopped [onions] 1-2 Chopped [garlic] cloves 1-2 Chopped [marjoram] 10 g Chopped [tarragon] 2 tsp Chopped [parsley] small bunch Sliced dried [apricots] 60 g Peeled and toasted [pistachios] 100 g Cooked [rice] 100 g @ Servings: 6 people [Leg of lamb] 2 1/2 kg [Salt] and freshly ground pepper to taste Ground [cardamom] 1 tsp [Olive oil] 80 ml Chopped [onions] 2 Chopped [garlic] cloves 2 Chopped [marjoram] 15 g Chopped [tarragon] 1 tbs Chopped [parsley] small bunch Sliced dried [apricots] 100 g Peeled and toasted [pistachios] 150 g Cooked [rice] 150 g @ Servings: 8 people [Leg of lamb] 3 1/4 kg [Salt] and freshly ground pepper to taste Ground [cardamom] 1 tsp [Olive oil] 120 ml Chopped [onions] 3 Chopped [garlic] cloves 3 Chopped [marjoram] 20 g Chopped [tarragon] 1 tbs Chopped [parsley] small bunch Sliced dried [apricots] 130 g Peeled and toasted [pistachios] 200 g Cooked [rice] 180 g @ Servings: 10 people [Leg of lamb] 4 1/4 kg [Salt] and freshly ground pepper to taste Ground [cardamom] 1 tsp [Olive oil] 120 ml Chopped [onions] 3-4 Chopped [garlic] cloves 3-4 Chopped [marjoram] 25 g Chopped [tarragon] 1 tbs Chopped [parsley] small bunch Sliced dried [apricots] 170 g Peeled and toasted [pistachios] 250 g Cooked [rice] 230 g @ Servings: 12 people [Leg of lamb] 5 kg [Salt] and freshly ground pepper to taste Ground [cardamom] 1 tsp [Olive oil] 130 ml Chopped [onions] 4 Chopped [garlic] cloves 4 Chopped [marjoram] 30 g Chopped [tarragon] 2 tbs Chopped [parsley] small bunch Sliced dried [apricots] 200 g Peeled and toasted [pistachios] 300 g Cooked [rice] 275 g @ TOOLS: [Chef's knife] [Cutting board] [Frying pan] [Wooden spoon] [Kitchen string] [Pepper mill] Heavy [baking dish] INFO: This luxurious, but not overly expensive, and easy-to-prepare dish is considered ideal for the cool weather days of the Israeli winter. ESSENTIALS: degree of difficulty : 3 relative cost : 3 possible day ahead preparation : n storing : refrigerate freezing : Freeze the dish wrapped in plastic wrap reheating : To reheat wrap in aluminum foil and place in a preheated 160║ C oven for 30 minutes. tips : serving suggestion : Serve with a variety of steamed vegetabes. TIME: prep time : 01:00 cook time : 00:35 !! 29 Challah ING: Servings: 2 medium size loaves Fresh [yeast] 50 g Warm water or [milk] 480 ml [Sugar] 100 g Plain [flour] 1 kg [Eggs] 2 + 1 [Salt] 1 tsp Softened [butter] 100 g Oil for greasing the baking sheet [Poppy seeds] or [sesame seeds] for garnish @ TOOLS: Small [bowl] [Whisk] [Electric mixer] with a dough hook or large bowl [Kitchen towel] [Baking sheet] Brush [Wire rack] INFO: This bread is considered so rich that it is served primarily on the Sabbath, and during the most special holidays of the year. Noble Prize winning author Isaac Bashevis Singer once wrote that, "nothing, absolutely nothing on this planet can give me the joy of a slice of warm challah spread generously with butter." ESSENTIALS: degree of difficulty : 3 relative cost : 1 possible day ahead preparation : y storing : Store in a sealed container freezing : y reheating : To reheat wrap in aluminum foil and place in a preheated 140í C oven for 15 minutes. tips : For a shiny crust, brush the challah with beaten egg after it has baked for 45 minutes. serving suggestion : Serve with butter, honey and homemade jelly. TIME: prep time : 01:20 cook time : 01:00 !! 30 Lachoch ING: Servings: about 10 pieces Fresh [yeast] 30 g Warm water 600 ml [Sugar] 1 tbs Plain [flour] 500 g [Salt] 1/2 tsp @ TOOLS: Small [bowl] [Whisk] or [electric mixer] Large [bowl] [Kitchen towel] [Ladle] Non-stick [frying pan] with a lid [Spatula] INFO: These savory pancakes were first brought to Israel by Jewish immigrants from Yemen. It is now a very well known bread in Israel, usually served with soup. ESSENTIALS: degree of difficulty : 1 relative cost : 1 possible day ahead preparation : n storing : Store in a sealed container at room temperature freezing : y reheating : Reheat in the microwave tips : serving suggestion : Serve as part of a meze with falafel and tahini or with hot soup. TIME: prep time : 00:20 cook Time : 00:08 !! 31