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Text File | 1997-11-19 | 18KB | 772 lines

!! 71 Potato Kibbeh Stuffed with Spinach and Walnuts ING: Servings: 2 people Shell: Boiled and peeled small [potato] 1 Fine [bulgur] 180 g Grated small [onion] 1/2 [Flour] 4 tbs [Salt] and freshly ground pepper to taste Stuffing: [Olive oil] 2 tsp Finely chopped small onion 1/2 Washed and chopped spinach 250 g Chopped [walnuts] 25 g [Sumac] 1/4 tsp [Nutmeg] a pinch [Lemon] juice 1 tbs Salt and freshly ground pepper to taste Oil for deep frying @ Servings: 4 people Shell: Boiled and peeled medium [potato] 1 Fine [bulgur] 360 g Grated small [onion] 1 [Flour] 50 g [Salt] and freshly ground pepper to taste Stuffing: [Olive oil] 1 tbs Finely chopped small onion 1 Washed and chopped spinach 500 g Chopped [walnuts] 50 g [Sumac] 1/3 tsp [Nutmeg] a pinch [Lemon] juice 2 tbs Salt and freshly ground pepper to taste Oil for deep frying @ Servings: 6 people Shell: Boiled and peeled medium [potatoes] 2 Fine [bulgur] 540 g Grated medium [onion] 1 [Flour] 75 g [Salt] and freshly ground pepper to taste Stuffing: [Olive oil] 1 tbs Finely chopped small onions 1-2 Washed and chopped spinach 750 g Chopped [walnuts] 75 g [Sumac] 1/3 tsp [Nutmeg] a pinch [Lemon] juice 3 tbs Salt and freshly ground pepper to taste Oil for deep frying @ Servings: 8 people Shell: Boiled and peeled medium [potatoes] 2 Fine [bulgur] 720 g Grated small [onions] 2 [Flour] 80 g [Salt] and freshly ground pepper to taste Stuffing: [Olive oil] 2 tbs Finely chopped small onions 2 Washed and chopped spinach 1 kg Chopped [walnuts] 100 g [Sumac] 1/2 tsp [Nutmeg] 1/4 tsp [Lemon] juice 60 ml Salt and freshly ground pepper to taste Oil for deep frying @ Servings: 10 people Shell: Boiled and peeled medium [potatoes] 2-3 Fine [bulgur] 900 g Grated small [onions] 2-3 [Flour] 100 g [Salt] and freshly ground pepper to taste Stuffing: [Olive oil] 2 tbs Finely chopped small onions 2-3 Washed and chopped spinach 1 1/4 kg Chopped [walnuts] 125 g [Sumac] 1/2 tsp [Nutmeg] 1/4 tsp [Lemon] juice 75 ml Salt and freshly ground pepper to taste Oil for deep frying @ Servings: 12 people Shell: Boiled and peeled medium [potatoes] 3 Fine [bulgur] 1 kg Grated small [onions] 3 [Flour] 125 g [Salt] and freshly ground pepper to taste Stuffing: [Olive oil] 2 tbs Finely chopped small onions 3 Washed and chopped spinach 1 1/2 kg Chopped [walnuts] 150 g [Sumac] 3/4 tsp [Nutmeg] 1/2 tsp [Lemon] juice 90 ml Salt and freshly ground pepper to taste Oil for deep frying @ TOOLS: [Chef's knife] [Cutting board] Grater [Juicer] [Bowl] Potato [masher] or [food processor] [Pepper mill] [Frying pan] [Wooden spoon] [Strainer] Deep frying pot INFO: When Napoleon invaded the city of Akko in the 18th century, this was one of the dishes he tried. He compared it very favorably to the "finest any French chef has ever prepared." ESSENTIALS: degree of difficulty : 2 relative cost : 2 possible day ahead preparation : y storing : refrigerate freezing : y reheating : To reheat preheat the oven to 160í C. Cover the kibbeh and place in the oven for 15 minutes. tips : serving suggestion : Serve warm with fresh, herbed labeneh and lemon wedges. TIME: prep time : 01:10 cook Time : 00:05 !! 72 Watermelon Rind Preserve ING: Servings: approximately 750 g [Watermelon] rind 1 kg [Lemon] 1 [Sugar] 600 g [Honey] 60 ml Small [cinnamon] sticks 2 or [cardamom] pods 4 @ TOOLS: [Chef's knife] [Cutting board] [Saucepan] with a lid Small knife [Juicer] [Strainer] [Ladle] [Sterilized glass jars] INFO: The people of the Mediterranean value this dish so much that it will be offered to you by bank managers, lawyers or psychiatrists, all of whom seem to keep a jar permanently on their desks. Also excellent as a dessert. ESSENTIALS: degree of difficulty : 2 relative cost : 1 possible day ahead preparation : y storing : Store in a cool, dark place freezing : n reheating : n tips : serving suggestion : Serve at the end of a fish or seafood meal, with tea. TIME: prep time : 00:45 cook time : 02:00 !! 73 Goose Liver Baked in Bulgur ING: Servings: 2 people Stuffing: [Goose] liver 125 g [Port] 2 tbs [Brandy] 1 tbs [Salt] and [white pepper] to taste [Butter] for greasing Dough: Fine or medium [bulgur] 150 g Finely chopped [celery] sticks 3 Finely chopped [shallots] 1-2 [Olive oil] 2 tbs [Egg] 1 [Salt] and pepper to taste Whole wheat [flour] approx. 50 g @ Servings: 4 people Stuffing: [Goose] liver 250 g [Port] 60 ml [Brandy] 2 tbs [Salt] and [white pepper] to taste [Butter] for greasing Dough: Fine or medium [bulgur] 300 g Finely chopped [celery] sticks 6 Finely chopped [shallots] 3 [Olive oil] 60 ml [Egg] 1 [Salt] and pepper to taste Whole wheat [flour] approx. 100 g @ Servings: 6 people Stuffing: [Goose] liver 375 g [Port] 75 ml [Brandy] 2 tbs [Salt] and [white pepper] to taste [Butter] for greasing Dough: Fine or medium [bulgur] 450 g Finely chopped [celery] sticks 9 Finely chopped [shallots] 4-5 [Olive oil] 75 ml [Egg] 1 [Salt] and pepper to taste Whole wheat [flour] approx. 150 g @ Servings: 8 people Stuffing: [Goose] liver 500 g [Port] 100 ml [Brandy] 3 tbs [Salt] and [white pepper] to taste [Butter] for greasing Dough: Fine or medium [bulgur] 600 g Finely chopped [celery] sticks 12 Finely chopped [shallots] 6 [Olive oil] 100 ml [Eggs] 2 [Salt] and pepper to taste Whole wheat [flour] approx. 200 g @ Servings: 10 people Stuffing: [Goose] liver 625 g [Port] 110 ml [Brandy] 60 ml [Salt] and white pepper to taste [Butter] for greasing Dough: Fine or medium [bulgur] 700 g Finely chopped [celery] sticks 15 Finely chopped [shallots] 7-8 [Olive oil] 120 ml [Eggs] 2 [Salt] and pepper to taste Whole wheat [flour] approx. 250 g @ Servings: 12 people Stuffing: [Goose] liver 750 g [Port] 125 ml [Brandy] 60 ml [Salt] and white pepper to taste [Butter] for greasing Dough: Fine or medium [bulgur] 850 g Finely chopped [celery] sticks 18 Finely chopped [shallots] 9 [Olive oil] 125 ml [Eggs] 3 [Salt] and pepper to taste Whole wheat [flour] approx. 300 g @ TOOLS: [Bowl] [Strainer] [Chef's knife] [Cutting board] [Frying pan] [Wooden spoon] Small oven-proof [ramekins] [Aluminum foil] [Baking dish] INFO: This dish comes from our New Lebanese Kitchen and can not be found anywhere in the region. This dish, however, combines two very common ingredients found in Lebanon. Bulgur is a Lebanese specialty, and goose liver is a result of the strong culinary influence of the French. In this particular dish, bulgur serves two purposes. Besides being very tasty, it provides a means of cooking the goose liver, normally a very heavy and rich ingredient, in a very delicate and gentle way. ESSENTIALS: degree of difficulty : 3 relative cost : 3 possible day ahead preparation : Only the stuffing may be prepared ahead storing : refrigerate freezing : n reheating : To reheat, gently steam the dish tips : serving suggestion : Serve with mixed greens and a very delicate dressing consisting of 3 tbs olive oil, 1 tbs lemon juice, 1/2 tsp honey, and salt and pepper to taste. (For 4 people). TIME: prep time : 01:10 cook time : 00:25 !! 74 Fig Jam - Ribat Te'enim ING: Servings: about 1 kg Ripe [figs] 1 1/2 kg [Sugar] 1 1/4 kg [Lemon] juice 60 ml Whole [cardamom] pods 2-3 @ TOOLS: [Chef's knife] [Cutting board] Heavy [saucepan] [Wooden spoon] [Sterilized glass jar] with a lid INFO: In the region, unlike the West, jams and preserves are not usually often spread on bread, but rather eaten straight from the spoon with black coffee or water. Jams can also be served as a very refreshing dessert with yogurt or thick cream. ESSENTIALS: degree of difficulty : 1 relative cost : 2 possible day ahead preparation : y storing : refrigerate freezing : n reheating : n tips : serving suggestion : Serve with fresh bread or challah or use for tarts. TIME: prep time : 00:25 cook time : 01:30 !! 75 Ribat Gezer - Carrot Jam ING: Servings: about 1 kg Peeled and coarsely grated [carrots] 1 kg [Sugar] 1 kg Water 480 ml [Lemon] juice 2 - 3 tbs Ground [cinnamon] 1/2 tsp [Clove] pinch @ TOOLS: Grater Heavy [saucepan] [Wooden spoon] [Sterilized glass jar] with a lid INFO: In the region, unlike the West, jams and preserves are not usually spread on bread, but rather eaten straight from the spoon with black coffee or water. Jams can also be served as a very refreshing dessert with yogurt or thick cream. ESSENTIALS: degree of difficulty : 1 relative cost : 1 possible day ahead preparation : y storing : Store the dish in a refrigerator in a sealed glass jar freezing : n reheating : n tips : serving suggestion : Serve with fresh bread and black tea. TIME: prep time : 00:30 cook time : 00:50 !! 76 Ribat Kishuim - Squash Jam ING: Servings: about 1 kg Water 3 liters [Lemon] juice 60 ml Very large squash 500 g [Sugar] 500 g [Vanilla] essence 1 tsp Blanched [almonds] in halves 50 g @ TOOLS: Heavy [saucepans] [Juicer] Coarse grater Large [bowl] [Strainer] [Wooden spoon] [Sterilized glass jar] with a lid INFO: In the region, unlike the West, jams and preserves are not usually spread on bread, but rather eaten straight from the spoon with black coffee or water. Jams can also be served as a very refreshing dessert with yogurt or thick cream. ESSENTIALS: degree of difficulty : 1 relative cost : 1 possible day ahead preparation : y storing : Store the dish in a refrigerator in a sealed glass jar freezing : n reheating : n tips : serving suggestion : Serve this unusual jam with crunchy biscuits and strong black tea. TIME: prep time : 00:40 cook time : 00:06 !! 77 Dried Fruit Salad ING: Servings: 2 people Strong black [tea] 120 ml [Amaretto] 2 tbs or [rose water] or [orange water] 2 tsp Dried [apricots] 80 g [Prunes] 80 g Dried [pears] 50 g Dried cherries 30 g [Raisins] 25 g [Lemon] juice 1 tbs [Sugar] 30 g Roasted [pistachios] 25 g @ Servings: 4 people Strong black [tea] 230 ml [Amaretto] 3 tbs or [rose water] or [orange water] 3 tsp Dried [apricots] 170 g [Prunes] 170 g Dried [pears] 100 g Dried cherries 70 g [Raisins] 50 g [Lemon] juice 3 tbs [Sugar] 70 g Roasted [pistachios] 50 g @ Servings: 6 people Strong black [tea] 350 ml [Amaretto] 60 ml or [rose water] or [orange water] 1 tbs Dried [apricots] 250 g [Prunes] 250 g Dried [pears] 150 g Dried cherries 100 g [Raisins] 75 g [Lemon] juice 60 ml [Sugar] 100 g Roasted [pistachios] 75 g @ Servings: 8 people Strong black [tea] 467 ml [Amaretto] 80 ml or [rose water] or [orange water] 1 tbs Dried [apricots] 330 g [Prunes] 330 g Dried [pears] 200 g Dried cherries 130 g [Raisins] 100 g [Lemon] juice 80 ml [Sugar] 130 g Roasted [pistachios] 100 g @ Servings: 10 people Strong black [tea] 600 ml [Amaretto] 90 ml or [rose water] or [orange water] 1 tbs Dried [apricots] 420 g [Prunes] 420 g Dried [pears] 250 g Dried cherries 170 g [Raisins] 125 g [Lemon] juice 100 ml [Sugar] 170 g Roasted [pistachios] 125 g @ Servings: 12 people Strong black [tea] 700 ml [Amaretto] 100 ml or [rose water] or [orange water] 1 tbs Dried [apricots] 500 g [Prunes] 500 g Dried [pears] 300 g Dried cherries 200 g [Raisins] 150 g [Lemon] juice 120 ml [Sugar] 200 g Roasted [pistachios] 150 g @ TOOLS: [Bowls] [Colander] INFO: A marvelously refreshing dessert, especially after a heavy meal of meat dishes, such as cholent or heavy poultry dishes. ESSENTIALS: degree of difficulty : 1 relative cost : 1 possible day ahead preparation : y storing : refrigerate freezing : n reheating : n tips : serving suggestion : Serve cold, making sure everyone gets a variety of fruit. Serve the liquid over ice for a refreshing beverage. TIME: prep time : 00:10 !! 78 Tahini Parfait ING: Servings: 2 people [Tahini] 70 ml Condensed [milk] 50 ml [Honey] 30 ml [Almond] liqueur (optional) 1 tbs [Whipping cream] 80 ml @ Servings: 4 people [Tahini] 130 ml Condensed [milk] 100 ml [Honey] 70 ml [Almond] liqueur (optional) 2 tbs [Whipping cream] 170 ml @ Servings: 6 people [Tahini] 200 ml Condensed [milk] 150 ml [Honey] 100 ml [Almond] liqueur (optional) 2 tbs [Whipping cream] 250 ml @ Servings: 8 people [Tahini] 270 ml Condensed [milk] 200 ml [Honey] 130 ml [Almond] liqueur (optional) 3 tbs [Whipping cream] 330 ml @ Servings: 10 people [Tahini] 330 ml Condensed [milk] 250 ml [Honey] 170 ml [Almond] liqueur (optional) 3 tbs [Whipping cream] 420 ml @ Servings: 12 people [Tahini] 400 ml Condensed [milk] 300 ml [Honey] 200 ml [Almond] liqueur (optional) 3 tbs [Whipping cream] 500 ml @ TOOLS: Loaf tin, 1 L [Plastic wrap] [Bowls] Rubber [spatula] [Electric mixer] INFO: Tahini parfait is a simple, delightful and uniquely Israeli dessert. Most Israeli chefs claim ownership of this recipe. Here, we use tahini instead of the traditional ingredient, halvah. To make this dish even easier, we use condensed milk instead of cr_me anglaise. ESSENTIALS: degree of difficulty : 1 relative cost : 1 possible day ahead preparation : y storing : To store, cover and freeze the dish freezing : To freeze the dish, cover it and then place in the freezer reheating : n tips : serving suggestion : Serve with candied almonds and crunchy cookies. TIME: prep time : 00:25 !! 79 Tiropita - Cheese Pie !! ING: Servings: 8 - 10 people [Milk] 480 ml [Butter] 200 g Fine [semolina] 75 g Grated sharp [cheese] 200 g Crumbled feta cheese 200 g [Eggs] 3 [Salt] and pepper to taste [Phyllo dough] 10-12 sheets @ TOOLS: Heavy [saucepan] [Wooden spoon] [Cheese grater] [Fork] [Bowl] [Baking dish] 25 x 30 cm [Kitchen towels] 2 [Pastry brush] Small knife INFO: This dish has many uses. On Corfu it is traditionally served for breakfast; in Thessoliniki it is served with a green salad for lunch; and in Metsovo it is served only for dinner. Athenians, possibly the wisest of Greeks, serve it at any time of the day. ESSENTIALS: degree of difficulty : 2 relative cost : 2 possible day ahead preparation : y storing : refrigerate freezing : y reheating : To reheat for individual slices, brush with water and bake in a preheated 180í C oven for 6-8 minutes. To reheat for the whole pie, brush with water and bake in a preheated 160í C oven for 12 minutes. tips : serving suggestion : Serve as part of a meze or as a light meal accompanied by mixed greens with a light vinaigrette. TIME: prep time : 00:45 cook time : 00:30 !! 80 Spanikopita - Spinach Rolls ING: Servings: 2 people Filling: Fresh spinach 500 g Chopped small [onion] 1 Chopped spring [onions] 2 Chopped fresh [parsley] small bunch Chopped fresh [dill] small bunch [Olive oil] 3 tbs [Egg] 1 [Nutmeg] pinch [Feta] cheese 60 g [Salt] and freshly ground pepper to taste Pastry: [Phyllo dough] 4 sheets [Olive oil] or melted [butter] 3 tbs @ Servings: 4 people Filling: Fresh spinach 1 kg Chopped medium [onion] 1 Chopped spring [onions] 4 Chopped fresh [parsley] small bunch Chopped fresh [dill] small bunch [Olive oil] 60 ml [Egg] 1 [Nutmeg] pinch [Feta] cheese 130 g [Salt] and freshly ground pepper to taste Pastry: [Phyllo dough] 8 sheets [Olive oil] or melted [butter] 80 ml @ Servings: 6 people Filling: Fresh spinach 1 1/2 kg Chopped large [onion] 1 Chopped spring [onions] 6 Chopped fresh [parsley] medium bunch Chopped fresh [dill] small bunch [Olive oil] 80 ml [Eggs] 2 [Nutmeg] 1/4 tsp [Feta] cheese 200 g [Salt] and freshly ground pepper to taste Pastry: [Phyllo dough] 12 sheets [Olive oil] or melted [butter] 120 ml @ Servings: 8 people Filling: Fresh spinach 2 kg Chopped medium [onions] 2 Chopped spring [onions] 8 Chopped fresh [parsley] medium bunch Chopped fresh [dill] medium bunch [Olive oil] 120 ml [Eggs] 3 [Nutmeg] 1/4 tsp [Feta] cheese 250 g [Salt] and freshly ground pepper to taste Pastry: [Phyllo dough] 16 sheets [Olive oil] or melted [butter] 160 ml @ Servings: 10 people Filling: Fresh spinach 2 1/2 kg Chopped large [onions] 2 Chopped spring [onions] 10 Chopped fresh [parsley] large bunch Chopped fresh [dill] medium bunch [Olive oil] 120 ml [Eggs] 3 [Nutmeg] 1/2 tsp [Feta] cheese 350 g [Salt] and freshly ground pepper to taste Pastry: [Phyllo dough] 20 sheets [Olive oil] or melted [butter] 200 ml @ Servings: 12 people Filling: Fresh spinach 3 kg Chopped large [onions] 2 Chopped spring [onions] 12 Chopped fresh [parsley] large bunch Chopped fresh [dill] medium bunch [Olive oil] 150 ml [Eggs] 4 [Nutmeg] 1/2 tsp [Feta] cheese 400 g [Salt] and freshly ground pepper to taste Pastry: [Phyllo dough] 24 sheets [Olive oil] or melted [butter] 240 ml @ TOOLS: [Chef's knife] [Cutting board] Large [saucepan] with a lid [Colander] [Wooden spoon] [Frying pan] [Bowl] [Pastry brush] [Baking dish] [Kitchen towels] 2 [Pepper mill] INFO: Unlike Americans and Europeans, Greeks do not believe that spinach gives them energy. They do, however, think that eating spinach makes them more intelligent. Whatever, this dish is extremely popular throughout the country, probably valued more for its fine flavor than its intelligence-enhancing properties. ESSENTIALS: degree of difficulty : 2 relative cost : 2 possible day ahead preparation : y storing : refrigerate freezing : y reheating : To reheat brush with water and bake in a preheated 180í C oven for 5-6 minutes. tips : If you want to serve cold, use melted butter instead of olive oil. serving suggestion : Try this dish with hamin eggs from Egypt and dill pickles. In Israel it is served as a light meal or as part of a brunch. TIME: prep time : 01:00 cook time : 00:30 !! 81