In Europe, this very old fashioned salt dough is used to cook lamb, pork and other rich meat dishes. Israelis have taken this dough and created a "custom sealed oven" for each fish. The dough keeps the flavors and moisture of the fish sealed in.
ESSENTIALS:
degree of difficulty : 3
relative cost : 2
possible day ahead preparation : n
storing : n
freezing : n
reheating : n
tips :
serving suggestion :
Serve with boiled new potatoes, a salad of greens and lemon wedges.
TIME:
prep time : 00:45
cook time : 00:40
!! 32 Arabic Egg Pizza
ING:
Servings: 6 - 8 pizzas
Pita [Bread] Dough:
Dry [yeast] 8 g
Warm water 240 ml
[Sugar] 1/2 tsp
Plain [flour] 500 g
[Olive oil] 2 tbs
[Salt] 1 tsp
Pizza:
[Eggs] 2 per pizza
[Salt] and freshly ground pepper to taste
Oil for greasing the baking dish
[Za'atar] to taste
@
TOOLS:
[Bowls] or [electric mixer]
[Kitchen towel]
[Rolling pin]
[Baking sheet]
[Pepper mill]
INFO:
This dish, often served with za'atar and fresh vegetables in olive oil, makes an excellent snack or light meal. It is a favorite amongst school children and can be found all over the region, especially in Israel, Egypt, Jordan, Syria, and Lebanon.
ESSENTIALS:
degree of difficulty : 2
relative cost : 1
possible day ahead preparation : n
storing : Store in a sealed container at room temperature
freezing : n
reheating : To reheat place in a preheated 180í C oven for 5 minutes.
tips :
serving suggestion :
Serve with za'atar and fresh vegetables in olive oil.
TIME:
prep time : 01:20
cook time : 00:12
!! 33 Dill Pickles - Melafafon Chamutzim
ING:
Servings: about 1 kg
Very firm small [cucumbers] 1 kg
[Dill] large bunch
Peeled [garlic] cloves 2 - 6
[Chili peppers] 1 - 2
[Salt] (sea salt is best) as needed
@
TOOLS:
Small knife
[Cutting board]
[Sterilized glass jar] with a lid
Teacup
INFO:
Whether having a six course meal or snacking on humus and tahini on pita bread, Israelis love nothing better than to accompany their meals with a variety of lightly-pickled vegetables. Every street-side stand, every restaurant, and every home pride themselves on the quality of their pickles.
ESSENTIALS:
degree of difficulty : 1
relative cost : 1
possible day ahead preparation : This dish must be prepared ahead of time
storing : To store, refrigerate when ready
freezing : n
reheating : n
tips :
A few celery leaves are gorgeous when added with the dill.
serving suggestion :
Serve with grilled meat or poultry, or simply with fresh challah and butter.
TIME:
prep time : 00:30
!! 34 Eggplant in Olive Oil - Chazilim Beshemen Zait
ING:
Servings: about 1 kg
Small dark firm [eggplants] 1 kg
[Salt] 4 tbs
[Pine nuts] 50 g
[Almonds] 75 g
[Pistachios] 50 g
[Basil] medium bunch
[Thyme] leaves 1 tsp
[Chili peppers] 1 - 4 depending on taste
Freshly ground pepper 1 tsp
[Olive oil] as needed
@
TOOLS:
[Chef's knife]
[Cutting board]
Small knife
Large [saucepan]
[Colander]
[Food processor]
[Pepper mill]
[Bowl]
[Sterilized glass jar] with a lid
INFO:
This recipe for eggplants in olive oil originates in Jerusalem, and is only found in the finest restaurants. It is a very expensive and delicate dish that cannot be found in stores. Because it is so delicate, a lot of care must go into its preparation. It is well worth the trouble of making this dish at home, because it is hard to find anywhere else.
ESSENTIALS:
degree of difficulty : 2
relative cost : 2
possible day ahead preparation : This dish must be prepared ahead of time
storing : refrigerate
freezing : n
reheating : n
tips :
Always make sure the eggplants are completely covered with olive oil. Never remove the eggplants with your fingers because the acid from your fingers will cause the eggplant to sour within days. Always use tongs or a fork, preferably wooden, to remove the eggplant from the jar.
serving suggestion :
Serve as part of a meze with warm pita bread to dip in the seasoned oil. When the eggplant is finished, use the oil for salads.
TIME:
prep time : 00:40
cook time : 00:15
!! 35 Pickled Mushrooms - Pitriyot K'vushot
ING:
Servings: about 1 kg
[White-wine vinegar] 400 ml
Water 200 ml
[Salt] 1 tbs
Small, very fresh, button [mushrooms] 1 kg
[Thyme] sprigs 2
[Bay] leaf 1
Peeled [garlic] cloves 2
Black peppercorns 10
[Olive oil] 60 ml
@
TOOLS:
Small knife
[Cutting board]
Non-reactive [saucepan]
[Sterilized glass jar] with a lid
INFO:
Whether they are having a six course meal or snacking on humus and tahini on pita bread, Israelis love nothing better than to accompany their meals with a variety of lightly pickled vegetables. Every street-side stand, every restaurant, and every home prides themselves on the quality of the pickles they make.
ESSENTIALS:
degree of difficulty : 1
relative cost : 1
possible day ahead preparation : This dish must be prepared ahead of time
storing : refrigerate
freezing : n
reheating : n
tips :
serving suggestion :
Serve with roast chicken, or as part of a meze.
TIME:
prep time : 00:25
cook time : 00:03
!! 36 Breast of Mallard with Honey and Thyme Sauce
ING:
Servings: 2 people
[Honey] 2 tbs
[Orange] zest from 1/4 an orange
[Thyme] medium bunch
[Chicken stock] 120 ml
[Red-wine vinegar] 2 tbs
[Salt] and freshly ground pepper to taste
Trimmed mallard or [duck] breast 2 (250 g each)
@
Servings: 4 people
[Honey] 60 ml
[Orange] zest from 1/2 an orange
[Thyme] medium bunch
[Chicken stock] 240 ml
[Red-wine vinegar] 60 ml
[Salt] and freshly ground pepper to taste
Trimmed mallard or [duck] breast 4 (250 g each)
@
Servings: 6 people
[Honey] 90 ml
[Orange] zest from 3/4 of an orange
[Thyme] medium bunch
[Chicken stock] 360 ml
[Red-wine vinegar] 75 ml
[Salt] and freshly ground pepper to taste
Trimmed mallard or [duck] breast 6 (250 g each)
@
Servings: 8 people
[Honey] 120 ml
[Orange] zest from 3/4 of an orange
[Thyme] medium bunch
[Chicken stock] 480 ml
[Red-wine vinegar] 100 ml
[Salt] and freshly ground pepper to taste
Trimmed mallard or [duck] breast 8 (250 g each)
@
Servings: 10 people
[Honey] 150 ml
[Orange] zest from 1 orange
[Thyme] medium bunch
[Chicken stock] 600 ml
[Red-wine vinegar] 110 ml
[Salt] and freshly ground pepper to taste
Trimmed mallard or [duck] breast 10 (250 g each)
@
Servings: 12 people
[Honey] 180 ml
[Orange] zest from 1 orange
[Thyme] medium bunch
[Chicken stock] 720 ml
[Red-wine vinegar] 125 ml
[Salt] and freshly ground pepper to taste
Trimmed mallard or [duck] breast 12 (250 g each)
@
TOOLS:
[Saucepan]
[Wooden spoon]
[Chef's knife]
[Cutting board]
[Pepper mill]
Heavy [frying pan]
[Strainer]
[Pastry brush]
[Spatula]
INFO:
This is a dish from Israel's New Kitchen. About fifteen years ago two enterprising Israelis succeeded in creating a cross between Moscovy and Peking ducks. The new breed, the mallard duck, has proved to be one of the few entirely farmed breeds that does not suffer in taste or texture from artificial breeding. Raised under special lighting, which confuses the ducks into believing that it is constantly morning, their feeding time, this in turn causes the ducks to eat up to twice as much as other breeds. In this dish, the exquisite texture and flavor of mallard is highlighted by the combination of the sweetness of honey, the refreshing acidity of oranges, and the slight bitterness of thyme. This makes it an excellent choice for any celebration.
ESSENTIALS:
degree of difficulty : 2
relative cost : 2
possible day ahead preparation : n
storing : n
freezing : n
reheating : n
tips :
If you cannot find mallard, duck breast can also be used.
serving suggestion :
Serve with white rice and steamed vegetables.
TIME:
prep time : 00:30
cook time : 00:45
!! 37 Fruit Cake
ING:
Servings: 8 people
Shelled [walnuts] 60 g
Dried [figs] 110 g
Dried [pears] 110 g
Dried [dates] 60 g
Dried [apricots] 60 g
Unsalted [butter] 30 g
Liqueur or [brandy] 2 tbs
[Egg] 1
[Flour] 30 g
[Lemon] zest from 1/2 lemon
[Cinnamon] 1/2 tsp
Ground [clove] 1/4 tsp
[Confectioner's sugar]
Pie Dough:
[Flour] 125 g
Cold unsalted [butter] 60 g
Egg yolk 1
[Salt] pinch
Plain vinegar 1 tsp
Egg white 1
@
TOOLS:
[Chef's knife]
[Cutting board]
[Saucepan]
[Wooden spoon]
[Flour sifter]
[Pastry brush]
[Rolling pin]
[Loaf pan], 8 inch x 4 inch
[Plastic wrap]
[Wire rack]
INFO:
Dense and packed with flavor, this is a favorite cake with which to mark the onset of the New Year. This is not the easiest dish to make, so don't be discouraged if your first few attempts don't work out. However, after you have mastered the art of baking pastries you will have an exceptional cake at your fingertips. And baking en croute enables you to make a variety of delicious recipes using this method.
ESSENTIALS:
degree of difficulty : 3
relative cost : 2
possible day ahead preparation : y
storing : Store at room temperature
freezing : n
reheating : n
tips :
serving suggestion :
During cold winter evenings, this dessert is complemented nicely by hot cider or strong tea.
TIME:
prep time : 00:40
cook time : 00:45
!! 38 Stuffed Vine Leaves Koupedia
ING:
Servings: 40 - 50 rolls
Preserved [vine leaves] 375 g
Finely chopped [onion] 1
[Vegetable oil] 2 tbs
Ground [lamb], veal or [chicken] 350 g
Long grain [rice] 100 g
Chopped [parsley] 15 g
Chopped [mint] 15 g
[Salt] and freshly ground pepper to taste
[Chicken stock] 480 ml
[Lemon] juice 2 tbs
[Butter] 30 g
or [olive oil] 2 tbs
Lemon Sauce:
[Butter] 50 g
[Flour] 2 tbs
[Chicken stock] 450 ml
[Eggs] 2
[Lemon] juice 2 tbs
[Salt] and freshly ground pepper to taste
@
TOOLS:
[Saucepan]
[Slotted spoon]
[Colander]
[Chef's knife]
[Cutting board]
[Pepper mill]
[Frying pan]
[Wooden spoon]
[Bowls]
Heavy [saucepan] with a lid
[Heat-proof plate]
[Whisk] (or [electric mixer])
INFO:
Although English and Scandinavian sailors often suffered from scurvy during their long trips at sea, Cypriot sailors never encountered this disease, probably because of the vitamin C in this dish that they used to take with them on their journeys. Although no one worries about scurvy these days, this is a dish so justifiably popular that it will be found in every home and taverna on the island.
ESSENTIALS:
degree of difficulty : 2
relative cost : 2
possible day ahead preparation : y
storing : refrigerate
freezing : y
reheating : To reheat add a little water and either olive oil or butter and place over medium heat until warm.
tips :
serving suggestion :
Serve with yogurt and chopped dill instead of the lemon sauce.
TIME:
prep time : 01:00
cook time : 01:30 - 02:00
!! 39 Fried Shrimp and Artichokes Saganaki ala Perea
ING:
Servings: 2 people
Globe [artichoke] bottoms, fresh or frozen 4
Small button [mushrooms] 125 g
[Shrimp] 250 g
[Olive oil] 60 ml
[Lemon] juice 1 tbs
Dry [sherry] or dry white wine 60 ml
[Salt] and freshly ground pepper to taste
[Parsley] 10 g
@
Servings: 4 people
Globe [artichoke] bottoms, fresh or frozen 8
Small button [mushrooms] 250 g
[Shrimp] 500 g
[Olive oil] 80 ml
[Lemon] juice 3 tbs
Dry [sherry] or dry white wine 120 ml
[Salt] and freshly ground pepper to taste
[Parsley] 15 g
@
Servings: 6 people
Globe [artichoke] bottoms, fresh or frozen 12
Small button [mushrooms] 375 g
[Shrimp] 750 g
[Olive oil] 100 ml
[Lemon] juice 60 ml
Dry [sherry] or dry white wine 120 ml
[Salt] and freshly ground pepper to taste
[Parsley] 25 g
@
Servings: 8 people
Globe [artichoke] bottoms, fresh or frozen 16
Small button [mushrooms] 500 g
[Shrimp] 1 kg
[Olive oil] 120 ml
[Lemon] juice 90 ml
Dry [sherry] or dry white wine 200 ml
[Salt] and freshly ground pepper to taste
[Parsley] 30 g
@
Servings: 10 people
Globe [artichoke] bottoms, fresh or frozen 20
Small button [mushrooms] 625 g
[Shrimp] 1 1/4 kg
[Olive oil] 150 ml
[Lemon] juice 120 ml
Dry [sherry] or dry white wine 240 ml
[Salt] and freshly ground pepper to taste
[Parsley] 40 g
@
Servings: 12 people
Globe [artichoke] bottoms, fresh or frozen 24
Small button [mushrooms] 750 g
[Shrimp] 1 1/2 kg
[Olive oil] 180 ml
[Lemon] juice 135 ml
Dry [sherry] or dry white wine 240 ml
[Salt] and freshly ground pepper to taste
[Parsley] 50 g
@
TOOLS:
[Chef's knife]
[Cutting board]
[Saucepan]
[Colander]
Large [frying pan]
[Wooden spoon]
[Pepper mill]
INFO:
A classic and exquisite combination that probably originated in Cyprus more than two thousand years ago.
ESSENTIALS:
degree of difficulty : 1
relative cost : 3
possible day ahead preparation : n
storing : refrigerate
freezing : n
reheating : n
tips :
serving suggestion :
Serve with toasted white bread and lemon wedges.
TIME:
prep time : 00:30
cook time : 00:15
!! 40 Sour Lentil Soup Fakes Xithati
ING:
Servings: 6 people
Brown [lentils] 400 g
Water 2 liters
Chopped spring [onions] 8
Crushed [garlic] cloves 2
[Olive oil] 60 ml
Chopped fresh [coriander] leaves 15 g
Cold water 60 ml
[Flour] 1 tbs
Vinegar to taste
[Salt] and freshly ground pepper to taste
@
Servings: 12 people
Brown [lentils] 800 g
Water 4 liters
Chopped spring [onions] 16
Crushed [garlic] cloves 4
[Olive oil] 120 ml
Chopped fresh [coriander] leaves 30 g
Cold water 120 ml
[Flour] 2 tbs
Vinegar to taste
[Salt] and freshly ground pepper to taste
@
TOOLS:
[Colander]
[Chef's knife]
[Cutting board]
[Saucepan] with a lid
[Garlic press]
Small [bowl]
[Whisk]
[Pepper mill]
INFO:
Lentils are popular throughout the Eastern Mediterranean, but nowhere has this simple legume developed its flavor better than in this popular dish. This soup is traditionally served in Cyprus on All Saints Day.
ESSENTIALS:
degree of difficulty : 1
relative cost : 1
possible day ahead preparation : y
storing : refrigerate
freezing : y
reheating : Reheat on a stove top over medium heat until hot.
tips :
serving suggestion :
Serve with white bread, red-wine vinegar and yogurt. Some Cypriots like to eat this soup with crushed garlic as well.
