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] 1/4 cup
[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] clove 1-2
[Zucchini flowers] (optional) 2-4
Black [cumin] or black [sesame seeds] 2 tsp
Dressing:
[Olive oil] 1/4 cup
[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 pepper] 1-2
Yellow bell pepper 1
[Onion] 1
[Artichoke] bottoms 4-5
[Lemon] juice 1 tbs
Small ripe [tomatoes] 4-5
[Olive oil] 3 tbs
[Garlic] clove 2
[Zucchini flowers] (optional) 3-5
Black [cumin] or black [sesame seeds] 2 tsp
Dressing:
[Olive oil] 1/2 cup
[Red-wine vinegar] 2 tbs
Water 2 tbs
[Sugar] 1 tsp
[Thyme] sprig 1-2
Salt and freshly ground pepper to taste
@
Servings: 8 people
[Eggplant] 1
Coarse [salt] a few pinches
Red [bell pepper] 2
Yellow bell pepper 1-2
[Onion] 1
[Artichoke] bottoms 6
[Lemon] juice 2 tbs
Small ripe [tomatoes] 6
[Olive oil] 1/4 cup
[Garlic] clove 2-3
[Zucchini flowers] (optional) 4-6
Black [cumin] or black [sesame seeds] 1 tbs
Dressing:
[Olive oil] 1/2 cup
[Red-wine vinegar] 3 tbs
Water 3 tbs
[Sugar] 1 tsp
[Thyme] sprig 2
Salt and freshly ground pepper to taste
@
Servings: 10 people
[Eggplants] 1-2
Coarse [salt] a few pinches
Red [bell pepper] 2-3
Yellow bell pepper 2
[Onions] 1-2
[Artichoke] bottoms 7-8
[Lemon] juice 2 tbs
Small ripe [tomatoes] 7-8
[Olive oil] 1/4 cup
[Garlic] clove 3-4
[Zucchini flowers] (optional) 5-7
Black [cumin] or black [sesame seeds] 1 tbs
Dressing:
[Olive oil] 3/4 cup
[Red-wine vinegar] 4 tbs
Water 1/4 cup
[Sugar] 1 tsp
[Thyme] sprig 2-3
Salt and freshly ground pepper to taste
@
Servings: 12 people
[Eggplants] 1-2
Coarse [salt] a few pinches
Red [bell pepper] 3
Yellow bell pepper 2
[Onions] 2
[Artichoke] bottoms 9
[Lemon] juice 3 tbs
Small ripe [tomatoes] 9
[Olive oil] 1/4 cup
[Garlic] clove 4-5
[Zucchini flowers] (optional) 6-8
Black [cumin] or black [sesame seeds] 1 tbs
Dressing:
[Olive oil] 3/4 cup
[Red-wine vinegar] 1/4 cup
Water 1/4 cup
[Sugar] 1 tsp
[Thyme] sprig 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] 2 oz
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] 10 oz
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] 4 oz
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] 1 1/4 pounds
Smoked [duck] breasts 2
Dressing:
[Vegetable oil] 1/4 cup
[Lemon] juice 1/4 cup
[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] 5 oz
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] 1 3/4 pounds
Smoked [duck] breasts 3
Dressing:
[Vegetable oil] 1/2 cup
[Lemon] juice 1/4 cup
[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] 7 oz
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] 2 1/2 pounds
Smoked [duck] breasts 4
Dressing:
[Vegetable oil] 3/4 cup
[Lemon] juice 1/2 cup
[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] 9 oz
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] 3 pounds
Smoked [duck] breasts 5
Dressing:
[Vegetable oil] 1 cup
[Lemon] juice 1/2 cup
[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] 10 oz
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] 3 3/4 pounds
Smoked [duck] breasts 6
Dressing:
[Vegetable oil] 1 cup
[Lemon] juice 3/4 cup
[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] 1/2 cup
[Egg] 1
[Vegetable oil] for frying
[Lemon] juice 2 tbs
Chopped [dill] 1 tsp
Chopped [mint] 1 tsp
Chopped [coriander] 1 tsp
Chopped [parsley] 1/8 cup
Freshly ground pepper to taste
Sliced [garlic] cloves 2
@
Servings: 4 people
[Veal brain] 1
[Salt] 1 tsp
[Flour] 1 cup
[Egg] 2
[Vegetable oil] for frying
[Lemon] juice 1/4 cup
Chopped [dill] 1 tbs
Chopped [mint] 1 tbs
Chopped [coriander] 1 tbs
Chopped [parsley] 1/4 cup
Freshly ground pepper to taste
Sliced [garlic] cloves 4
@
Servings: 6 people
[Veal brain] 1 1/2
[Salt] 1 tsp
[Flour] 1 1/2 cups
[Egg] 3
[Vegetable oil] for frying
[Lemon] juice 1/4 cup
Chopped [dill] 1 tbs
Chopped [mint] 1 tbs
Chopped [coriander] 1 tbs
Chopped [parsley] 3/4 cup
Freshly ground pepper to taste
Sliced [garlic] cloves 6
@
Servings: 8 people
[Veal brain] 2
[Salt] 2 tsp
[Flour] 2 cups
[Egg] 4
[Vegetable oil] for frying
[Lemon] juice 1/2 cup
Chopped [dill] 2 tbs
Chopped [mint] 2 tbs
Chopped [coriander] 2 tbs
Chopped [parsley] 1 cup
Freshly ground pepper to taste
Sliced [garlic] cloves 8
@
Servings: 10 people
[Veal brain] 2 1/2
[Salt] 2 tsp
[Flour] 2 1/2 cups
[Egg] 5
[Vegetable oil] for frying
[Lemon] juice 1/2 cup
Chopped [dill] 2 tbs
Chopped [mint] 2 tbs
Chopped [coriander] 2 tbs
Chopped [parsley] 1 1/4 cups
Freshly ground pepper to taste
Sliced [garlic] cloves 10
@
Servings: 12 people
[Veal brain] 3
[Salt] 1 tbs
[Flour] 3 cups
[Egg] 6
[Vegetable oil] for frying
[Lemon] juice 3/4 cup
Chopped [dill] 3 tbs
Chopped [mint] 3 tbs
Chopped [coriander] 3 tbs
Chopped [parsley] 1 1/2 cups
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 [mushrooms] 5 oz
[Chicken wings] 6 1/2 pounds
[Chicken fat] 1 oz
Cold water 2 quarts
[Salt] and [white pepper] to taste
Kreplach dough:
Plain [flour] 2 cups
[Egg] 1
Salt 1 tsp
Water about 1/2 cup
Liver stuffing:
[Chicken liver] 9 oz
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] 2 oz
Salt and freshly ground pepper to taste
@
Servings: 8 people
Chicken Soup:
[Onions] 4
[Cloves] 5-6
White part of a [leek] 4
[Garlic] clove 2
[Celery] root 2
Celery stalks 6
[Bouquet garni] of [parsley], [dill], [thyme] and [bay] leaf
Button [mushroom] 9 oz
[Chicken wings] 13 pounds
[Chicken fat] 2 oz
Cold water 1 gallon
[Salt] and [white pepper] to taste
Kreplach dough:
Plain [flour] 4 cups
[Eggs] 2
Salt 1 tsp
Water about 1 cup
Liver stuffing:
[Chicken liver] 1 pound
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] 1/4 cup
[Butter] 4 oz
Salt and freshly ground pepper to taste
@
Servings: 12 people
Chicken Soup:
[Onions] 6
[Cloves] 6-7
White part of a [leek] 6
[Garlic] clove 3
[Celery] root 3
Celery stalks 9
[Bouquet garni] of [parsley], [dill], [thyme] and [bay] leaf
Button [mushroom] 13 oz
[Chicken wings] 20 pounds
[Chicken fat] 3 oz
Cold water 1 1/2 gallons
[Salt] and [white pepper] to taste
Kreplach dough:
Plain [flour] 6 cups
[Eggs] 3
Salt 1 tsp
Water about 1 1/2 cups
Liver stuffing:
[Chicken liver] 1 3/4 pounds
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] 1/4 cup
[Butter] 5 oz
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, Czar 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] 1/2 cup
[Salt] a pinch
[Milk] 1/4 cup
Water 1/4 cup
[Egg] 1
Clarified [butter] about 1/4 cup
Egg yolk 1
Liver mousse:
[Chicken livers] 9 oz
Hard-boiled egg 1
Large [onions] 1-2
Salt and freshly ground pepper to taste
Oil for frying
@
Servings: 4 people
Crepes:
[Flour] 1 cup
[Salt] a pinch
[Milk] 1/2 cup
Water 1/2 cup
[Egg] 3
Clarified [butter] about 1/2 cup
Egg yolk 1
Liver mousse:
[Chicken livers] 1 pound
Hard-boiled egg 2
Large [onions] 3
Salt and freshly ground pepper to taste
Oil for frying
@
Servings: 6 people
Crepes:
[Flour] 1 1/2 cups
[Salt] a pinch
[Milk] 3/4 cup
Water 3/4 cup
[Egg] 4
Clarified [butter] about 3/4 cup
Egg yolk 1
Liver mousse:
[Chicken livers] 1 3/4 pounds
Hard-boiled eggs 3
Large [onions] 4-5
Salt and freshly ground pepper to taste
Oil for frying
@
Servings: 8 people
Crepes:
[Flour] 2 cups
[Salt] a pinch
[Milk] 1 cup
Water 1 cup
[Egg] 6
Clarified [butter] about 1 cup
Egg yolks 2
Liver mousse:
[Chicken livers] 2 1/4 pounds
Hard-boiled eggs 4
Large [onions] 6
Salt and freshly ground pepper to taste
Oil for frying
@
Servings: 10 people
Crepes:
[Flour] 2 1/2 cups
[Salt] a pinch
[Milk] 1 1/4 cups
Water 1 1/4 cups
[Egg] 7
Clarified [butter] about 1 1/4 cups
Egg yolks 2
Liver mousse:
[Chicken livers] 2 3/4 pounds
Hard-boiled eggs 5
Large [onions] 7-8
Salt and freshly ground pepper to taste
Oil for frying
@
Servings: 12 people
Crepes:
[Flour] 3 cups
[Salt] a pinch
[Milk] 1 1/2 cups
Water 1 1/2 cups
[Egg] 9
Clarified [butter] about 1 1/2 cups
Egg yolks 3
Liver mousse:
[Chicken livers] 3 1/4 pounds
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 : This dish may be prepared ahead before the stage of 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] 1/2 cup
Pitted [prunes] 1 cup
Diced [bacon] or smoked [duck] breast 2 oz
[Tamarind syrup] 1 tbs
[Salt] to taste
Tobasco or hot chili to taste
Peeled and toasted [pistachios] 1/3 cup
Phyllo sheets 2
[Butter] 2 oz
Sauce:
Pitted prunes 1/2 cup
Red wine 1/4 cup
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] 1 cup
Pitted [prunes] 2 cups
Diced [bacon] or smoked [duck] breast 4 oz
[Tamarind syrup] 2 tbs
[Salt] to taste
Tobasco or hot chili to taste
Peeled and toasted [pistachios] 2/3 cup
Phyllo sheets 4
[Butter] 4 oz
Sauce:
Pitted prunes 1 cup
Red wine 1/2 cup
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] 1 1/2 cups
Pitted [prunes] 3 cups
Diced [bacon] or smoked [duck] breast 5 oz
[Tamarind syrup] 3 tbs
[Salt] to taste
Tobasco or hot chili to taste
Peeled and toasted [pistachios] 1 cup
Phyllo sheets 6
[Butter] 5 oz
Sauce:
Pitted prunes 1 1/2 cups
Red wine 3/4 cup
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] 1 pint
Pitted [prunes] 4 cups
Diced [bacon] or smoked [duck] breast 7 oz
[Tamarind syrup] 1/4 cup
[Salt] to taste
Tobasco or hot chili to taste
Peeled and toasted [pistachios] 1 1/3 cups
Phyllo sheets 8
[Butter] 7 oz
Sauce:
Pitted prunes 2 cups
Red wine 1 cup
Tamarind syrup 1/4 cup
Salt to taste
Tobasco to taste
Butter 2 tbs
Chopped chives small bunch
@
Servings: 10 people
[Chicken] breasts 10
Red [wine] 1 1/4 pints
Pitted [prunes] 5 cups
Diced [bacon] or smoked [duck] breast 9 oz
[Tamarind syrup] 1/4 cup
[Salt] to taste
Tobasco or hot chili to taste
Peeled and toasted [pistachios] 1 2/3 cups
Phyllo sheets 10
[Butter] 8 3/4 oz
Sauce:
Pitted prunes 2 1/2 cups
Red wine 1 1/4 cups
Tamarind syrup 1/4 cup
Salt to taste
Tobasco to taste
Butter 2 tbs
Chopped chives small bunch
@
Servings: 12 people
[Chicken] breasts 12
Red [wine] 1 1/2 pints
Pitted [prunes] 6 cups
Diced [bacon] or smoked [duck] breast 10 oz
[Tamarind syrup] 1/4 cup
[Salt] to taste
Tobasco or hot chili to taste
Peeled and toasted [pistachios] 2 cups
Phyllo sheets 12
[Butter] 10 oz
Sauce:
Pitted prunes 3 cups
Red wine 1 1/2 cups
Tamarind syrup 1/4 cup
Salt to taste
Tobasco to taste
Butter 3 tbs
Chopped chives small 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] 1 3/4 pounds
[Salt] and freshly ground pepper to taste
Ground [cardamom] 1 tsp
[Olive oil] 3 tbs
Chopped [onion] 1
Chopped [garlic] clove 1
Chopped [marjoram] 2 tsp
Chopped [tarragon] 1 tsp
Chopped [parsley] small bunch
Sliced dried [apricots] 1/3 cup
Peeled and toasted [pistachios] 1/3 cup
Cooked [rice] 1/4 cup
@
Servings: 4 people
[Leg of lamb] 3 3/4 pounds
[Salt] and freshly ground pepper to taste
Ground [cardamom] 1 tsp
[Olive oil] 1/4 cup
Chopped [onion] 1-2
Chopped [garlic] clove 1-2
Chopped [marjoram] 1/8 cup
Chopped [tarragon] 2 tsp
Chopped [parsley] small bunch
Sliced dried [apricots] 1/2 cup
Peeled and toasted [pistachios] 2/3 cup
Cooked [rice] 1/3 cup
@
Servings: 6 people
[Leg of lamb] 5 1/2 pounds
[Salt] and freshly ground pepper to taste
Ground [cardamom] 1 tsp
[Olive oil] 1/4 cup
Chopped [onion] 2
Chopped [garlic] clove 2
Chopped [marjoram] 1/4 cup
Chopped [tarragon] 1 tbs
Chopped [parsley] small bunch
Sliced dried [apricots] 2/3 cup
Peeled and toasted [pistachios] 1 cup
Cooked [rice] 2/3 cup
@
Servings: 8 people
[Leg of lamb] 7 1/4 pounds
[Salt] and freshly ground pepper to taste
Ground [cardamom] 1 tsp
[Olive oil] 1/2 cup
Chopped [onion] 3
Chopped [garlic] clove 3
Chopped [marjoram] 1/3 cup
Chopped [tarragon] 1 tbs
Chopped [parsley] small bunch
Sliced dried [apricots] 3/4 cup
Peeled and toasted [pistachios] 1 1/3 cups
Cooked [rice] 3/4 cup
@
Servings: 10 people
[Leg of lamb] 9 1/4 pounds
[Salt] and freshly ground pepper to taste
Ground [cardamom] 1 tsp
[Olive oil] 1/2 cup
Chopped [onion] 3-4
Chopped [garlic] clove 3-4
Chopped [marjoram] 1/2 cup
Chopped [tarragon] 1 tbs
Chopped [parsley] small bunch
Sliced dried [apricots] 1 cup
Peeled and toasted [pistachios] 1 2/3 cups
Cooked [rice] 1 cup
@
Servings: 12 people
[Leg of lamb] 11 pounds
[Salt] and freshly ground pepper to taste
Ground [cardamom] 1 tsp
[Olive oil] 1/2 cup
Chopped [onion] 4
Chopped [garlic] clove 4
Chopped [marjoram] 2/3 cup
Chopped [tarragon] 2 tbs
Chopped [parsley] small bunch
Sliced dried [apricots] 1 1/3 cups
Peeled and toasted [pistachios] 2 cups
Cooked [rice] 1 1/4 cups
@
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 : To freeze wrap the dish in plastic wrap
reheating : To reheat wrap in aluminum foil and place in a preheated 325í F 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] 1 3/4 oz
Warm water or [milk] 2 cups
[Sugar] 1/2 cup
Plain [flour] 8 cups
[Eggs] 2 + 1
[Salt] 1 tsp
Softened [butter] 3 1/2 oz
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 300í F 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] 1 oz
Warm water 2 1/2 cups
[Sugar] 1 tbs
Plain [flour] 4 cups
[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.
