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.