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!! 71 Potato Kibbeh Stuffed with Spinach and Walnuts ING: Servings: 2 people Shell: Boiled and peeled small [potato] 1 Fine [bulgur] 1 cup Grated small [onion] 1/2 [Flour] 1/4 cup [Salt] and freshly ground pepper to taste Stuffing: [Olive oil] 2 tsp Finely chopped small onion 1/2 Washed and chopped spinach 9 oz Chopped [walnuts] 1/4 cup [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] 2 cups Grated small [onion] 1 [Flour] 1/3 cup [Salt] and freshly ground pepper to taste Stuffing: [Olive oil] 1 tbs Finely chopped small onion 1 Washed and chopped spinach 1 pound Chopped [walnuts] 1/3 cup [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 small [potatoes] 2 Fine [bulgur] 3 cups Grated medium [onion] 1 [Flour] 1/2 cup [Salt] and freshly ground pepper to taste Stuffing: [Olive oil] 1 tbs Finely chopped small onions 1-2 Washed and chopped spinach 1 3/4 pounds Chopped [walnuts] 1/2 cup [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] 4 cups Grated small [onions] 2 [Flour] 2/3 cup [Salt] and freshly ground pepper to taste Stuffing: [Olive oil] 2 tbs Finely chopped small onions 2 Washed and chopped spinach 2 1/4 pounds Chopped [walnuts] 2/3 cup [Sumac] 1/2 tsp [Nutmeg] 1/4 tsp [Lemon] juice 1/4 cup Salt and freshly ground pepper to taste Oil for deep frying @ Servings: 10 people Shell: Boiled and peeled medium [potatoes] 2-3 Fine [bulgur] 5 cups Grated small [onions] 2-3 [Flour] 3/4 cup [Salt] and freshly ground pepper to taste Stuffing: [Olive oil] 2 tbs Finely chopped small onions 2-3 Washed and chopped spinach 2 3/4 pounds Chopped [walnuts] 3/4 cup [Sumac] 1/2 tsp [Nutmeg] 1/4 tsp [Lemon] juice 1/4 cup Salt and freshly ground pepper to taste Oil for deep frying @ Servings: 12 people Shell: Boiled and peeled medium [potatoes] 3 Fine [bulgur] 6 cups Grated small [onions] 3 [Flour] 1 cup [Salt] and freshly ground pepper to taste Stuffing: [Olive oil] 2 tbs Finely chopped small onions 3 Washed and chopped spinach 3 1/4 pounds Chopped [walnuts] 1 cup [Sumac] 3/4 tsp [Nutmeg] 1/2 tsp [Lemon] juice 1/4 cup 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 325í F. 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: about 1 1/2 lb. [Watermelon] rind 2 1/4 pounds [Lemon] 1 [Sugar] 3 cups [Honey] 1/4 cup 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 5 oz [Port] 2 tbs [Brandy] 1 tbs [Salt] and [white pepper] to taste [Butter] for greasing Dough: Fine or medium [bulgur] 5 oz 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. 1/2 cup @ Servings: 4 people Stuffing: [Goose] liver 9 oz [Port] 1/4 cup [Brandy] 2 tbs [Salt] and [white pepper] to taste [Butter] for greasing Dough: Fine or medium [bulgur] 10 oz Finely chopped [celery] sticks 6 Finely chopped [shallots] 3 [Olive oil] 1/4 cup [Egg] 1 [Salt] and pepper to taste Whole wheat [flour] approx. 3/4 cup @ Servings: 6 people Stuffing: [Goose] liver 13 oz [Port] 1/4 cup [Brandy] 2 tbs [Salt] and [white pepper] to taste [Butter] for greasing Dough: Fine or medium [bulgur] 15 oz Finely chopped [celery] sticks 9 Finely chopped [shallots] 4-5 [Olive oil] 1/4 cup [Egg] 1 [Salt] and pepper to taste Whole wheat [flour] approx. 1 1/4 cups @ Servings: 8 people Stuffing: [Goose] liver 1 pound [Port] 1/2 cup [Brandy] 3 tbs [Salt] and [white pepper] to taste [Butter] for greasing Dough: Fine or medium [bulgur] 1 1/4 pounds Finely chopped [celery] sticks 12 Finely chopped [shallots] 6 [Olive oil] 1/2 cup [Eggs] 2 [Salt] and pepper to taste Whole wheat [flour] approx. 1 1/2 cups @ Servings: 10 people Stuffing: [Goose] liver 1 1/2 pounds [Port] 1/2 cup [Brandy] 1/4 cup [Salt] and [white pepper] to taste [Butter] for greasing Dough: Fine or medium [bulgur] 1 1/2 pounds Finely chopped [celery] sticks 15 Finely chopped [shallots] 7-8 [Olive oil] 1/2 cup [Eggs] 2 [Salt] and pepper to taste Whole wheat [flour] approx. 2 cups @ Servings: 12 people Stuffing: [Goose] liver 1 3/4 pounds [Port] 1/2 cup [Brandy] 1/4 cup [Salt] and [white pepper] to taste [Butter] for greasing Dough: Fine or medium [bulgur] 1 3/4 pounds Finely chopped [celery] sticks 18 Finely chopped [shallots] 9 [Olive oil] 1/2 cup [Eggs] 3 [Salt] and pepper to taste Whole wheat [flour] approx. 2 1/2 cups @ 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 2 1/2 pounds Ripe [figs] 3 1/4 pounds [Sugar] 6 1/4 cups [Lemon] juice 1/4 cup 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 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 2 pounds Peeled and coarsely grated [carrots] 2 1/4 pounds [Sugar] 5 cups Water 2 cups [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 by refrigerating 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 2 pounds Water 3 quarts [Lemon] juice 1/4 cup Very large squash 1 pound [Sugar] 2 1/2 cups [Vanilla] essence 1 tsp Blanched [almonds] in halves 1/3 cup @ 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 by refrigerating 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] 1/2 cup [Amaretto] 2 tbs or [rose water] or [orange water] 2 tsp Dried [apricots] 3 oz [Prunes] 3 oz Dried [pears] 2 oz Dried cherries 1 oz [Raisins] 1 oz [Lemon] juice 1 tbs [Sugar] 1/3 cup Roasted [pistachios] 1/4 cup @ Servings: 4 people Strong black [tea] 1 cup [Amaretto] 3 tbs or [rose water] or [orange water] 3 tsp Dried [apricots] 6 oz [Prunes] 6 oz Dried [pears] 3 oz Dried cherries 2 oz [Raisins] 2 oz [Lemon] juice 3 tbs [Sugar] 2/3 cup Roasted [pistachios] 1/3 cup @ Servings: 6 people Strong black [tea] 1 1/2 cups [Amaretto] 1/4 cup or [rose water] or [orange water] 1 tbs Dried [apricots] 9 oz [Prunes] 9 oz Dried [pears] 5 oz Dried cherries 4 oz [Raisins] 3 oz [Lemon] juice 1/4 cup [Sugar] 1 cup Roasted [pistachios] 1/2 cup @ Servings: 8 people Strong black [tea] 2 cups [Amaretto] 1/4 cup or [rose water] or [orange water] 1 tbs Dried [apricots] 12 oz [Prunes] 12 oz Dried [pears] 7 oz Dried cherries 5 oz [Raisins] 4 oz [Lemon] juice 1/4 cup [Sugar] 1 1/3 cups Roasted [pistachios] 2/3 cup @ Servings: 10 people Strong black [tea] 1 1/4 pints [Amaretto] 1/4 cup or [rose water] or [orange water] 1 tbs Dried [apricots] 15 oz [Prunes] 15 oz Dried [pears] 9 oz Dried cherries 6 oz [Raisins] 5 oz [Lemon] juice 1/2 cup [Sugar] 1 2/3 cups Roasted [pistachios] 3/4 cup @ Servings: 12 people Strong black [tea] 1 1/2 pints [Amaretto] 1/2 cup or [rose water] or [orange water] 1 tbs Dried [apricots] 1 pound [Prunes] 1 pound Dried [pears] 10 oz Dried cherries 7 oz [Raisins] 5 oz [Lemon] juice 1/2 cup [Sugar] 2 cups Roasted [pistachios] 1 cup @ 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] 1/4 cup Condensed [milk] 3 tbs [Honey] 2 tbs [Almond] liqueur (optional) 1 tbs [Whipping cream] 1/4 cup @ Servings: 4 people [Tahini] 1/2 cup Condensed [milk] 1/2 cup [Honey] 1/4 cup [Almond] liqueur (optional) 2 tbs [Whipping cream] 3/4 cup @ Servings: 6 people [Tahini] 3/4 cup Condensed [milk] 1/2 cup [Honey] 1/2 cup [Almond] liqueur (optional) 2 tbs [Whipping cream] 1 cup @ Servings: 8 people [Tahini] 1 cup Condensed [milk] 3/4 cup [Honey] 1/2 cup [Almond] liqueur (optional) 3 tbs [Whipping cream] 1 1/2 cups @ Servings: 10 people [Tahini] 1 1/2 cups Condensed [milk] 1 cup [Honey] 3/4 cup [Almond] liqueur (optional) 3 tbs [Whipping cream] 1 3/4 cups @ Servings: 12 people [Tahini] 1 3/4 cups Condensed [milk] 1 1/4 cups [Honey] 3/4 cup [Almond] liqueur (optional) 3 tbs [Whipping cream] 1 pint @ TOOLS: Loaf tin, 1 gallon [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 crÅme anglaise. ESSENTIALS: degree of difficulty : 1 relative cost : 1 possible day ahead preparation : y storing : To store, cover and freeze the dish freezing : Freeze the dish by firstly covering it and then placing 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 2 cups [Butter] 7 oz Fine [semolina] 1/2 cup Grated sharp [cheese] 7 oz Crumbled feta cheese 7 oz [Eggs] 3 [Salt] and pepper to taste [Phyllo dough] 10-12 sheets @ TOOLS: Heavy [saucepan] [Wooden spoon] [Cheese grater] [Fork] [Bowl] [Baking dish] 10 x 12 inch [Kitchen towels] 2 [Pastry brush] Small knife INFO: This dish has many uses. On the island of 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 350í F oven for 6-8 minutes. For the whole pie, brush with water and bake in a preheated 325í F 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 1 pound 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 2 oz [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 2 1/4 pounds Chopped medium [onion] 1 Chopped spring [onions] 4 Chopped fresh [parsley] small bunch Chopped fresh [dill] small bunch [Olive oil] 1/4 cup [Egg] 1 [Nutmeg] pinch [Feta] cheese 5 oz [Salt] and freshly ground pepper to taste Pastry: [Phyllo dough] 8 sheets [Olive oil] or melted [butter] 1/4 cup @ Servings: 6 people Filling: Fresh spinach 3 1/4 pounds Chopped large [onion] 1 Chopped spring [onions] 6 Chopped fresh [parsley] medium bunch Chopped fresh [dill] small bunch [Olive oil] 1/4 cup [Eggs] 2 [Nutmeg] 1/4 tsp [Feta] cheese 7 oz [Salt] and freshly ground pepper to taste Pastry: [Phyllo dough] 12 sheets [Olive oil] or melted [butter] 1/2 cup @ Servings: 8 people Filling: Fresh spinach 4 1/2 pounds Chopped medium [onions] 2 Chopped spring [onions] 8 Chopped fresh [parsley] medium bunch Chopped fresh [dill] medium bunch [Olive oil] 1/2 cup [Eggs] 3 [Nutmeg] 1/4 tsp [Feta] cheese 10 oz [Salt] and freshly ground pepper to taste Pastry: [Phyllo dough] 16 sheets [Olive oil] or melted [butter] 3/4 cup @ Servings: 10 people Filling: Fresh spinach 5 1/2 pounds Chopped large [onions] 2 Chopped spring [onions] 10 Chopped fresh [parsley] large bunch Chopped fresh [dill] medium bunch [Olive oil] 1/2 cup [Eggs] 3 [Nutmeg] 1/2 tsp [Feta] cheese 12 oz [Salt] and freshly ground pepper to taste Pastry: [Phyllo dough] 20 sheets [Olive oil] or melted [butter] 3/4 cup @ Servings: 12 people Filling: Fresh spinach 6 1/2 pounds Chopped large [onions] 2 Chopped spring [onions] 12 Chopped fresh [parsley] large bunch Chopped fresh [dill] medium bunch [Olive oil] 1/2 cup [Eggs] 4 [Nutmeg] 1/2 tsp [Feta] cheese 14 oz [Salt] and freshly ground pepper to taste Pastry: [Phyllo dough] 24 sheets [Olive oil] or melted [butter] 1 cup @ 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 350í F 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