basic jewish cuisine

8/7/2019 Basic Jewish Cuisine

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Basic Jewish Cuisine

101 Jewish Recipes

INDEXI.Appetizers (1-21)

II. Breads (22-25)

III. Soups (26-40)

IV. Side-Dishes (41-63)

V. Vegetarian Entrees (64-74)

VI. Entrees (75-82)

VII. Passover (83-86)

VIII. Desserts (87-101)

I.APPETIZERS - 21 Recipes

1.Hummus

YIELD: About four cups, or six-to-eight servings

1 cup dried chickpeas

1 cup tahina1/2 cup lemon juice, or to taste

2 cloves garlic, or to taste1 teaspoon salt

Freshly ground pepper to taste1/2 teaspoon ground cumin, or to taste

3 tablespoons extra virgin olive oil2 tablespoons pine nutsDash of paprika or sumac

2 tablespoons chopped fresh parsley or cilantro1. Put the raw chickpeas in a bowl with cold water to cover and soak overnight.2. Drain and rinse the chickpeas, then place them in a heavy pot with enough cold

water to cover. Bring to a boil, then simmer, partially covered, for about an hour or

until the chickpeas are soft and the skin begins to separate. Add more water asneeded.

3. Drain the chickpeas, reserving about 1-1/2cups of the cooking liquid. Set aside1/4cup of the cooked chickpeas for garnish. In a food processor fitted with a steel

blade, process the remaining chickpeas with the tahina, lemon juice, garlic, salt,pepper, cumin, and at least 1/2 cup of the reserved cooking liquid. If the hummus is

too thick, add more reserved cooking liquid or water until you have a paste-like

consistency.4. Heat a frying pan and add 1 tablespoon of the olive oil. Spread the pine nuts in the

pan and stir-fry, browning on all sides.5. To serve, transfer the hummus to a large, flat plate, and with the back of a spoon

make a slight depression in the center. Drizzle the remaining olive oil on top andsprinkle the reserved chickpeas, pine nuts, paprika or sumac, and parsley or cilantro

over the surface.

6. Serve with cut-up raw vegetables and warm pita cut into wedges


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2. Mock Chopped Liver

Ingredients

1 can French style green beans

2 hard boiled eggs2 medium onions

oil for browning onions1/4 cup walnuts

salt to tasteSaute onions in oil until brown. Drain green beans, pressing out as much water as

possible. Put all ingredients into food processor, processing until smooth. Salt totaste.Note: You can substitute additional hard boiled egg whites for one or both of the

yolks. This recipe can also be made vegan by replacing the eggs with fresh

mushrooms.

3. Borekas

Turkish TurnoversYIELD: 30 small borekas

Sometimes known as pastilles, borekas come from the Turkish Sephardic tradition. Theseturnovers make an enticing appetizer or delicious side dish, and can be stored in the freezer

before baking.

Ingredients:2 cups flour

1 stick butter (1/2 cup) cup oil

1 tsp lemon juice5 tbsp ice water

1 egg

5 tbsp ice water1 egg1 tbsp water

Dash sesame seeds3 tbsp olive oil

1 medium yellow onion, chopped

10 oz. spinach, frozen, thawed and squeezed2 eggs, lightly beaten

cup mashed potatoes cup parsley, chopped

tsp saltPut the 2-1/2 cups flour in a large bowl and make a well in the center. Place 1 stick of butter and

1/2 cup vegetable oil in the well and, using a pastry blender, cut in the butter until the mixture

resembles coarse crumbs. Stir the lemon juice (or vinegar) into the ice water. Sprinkle the water,1 tablespoon at a time, over a section of the flour. Gently mix with a fork to moisten. Push the

moistened section aside and continue adding enough water to make a soft dough that just holdstogether. The dough should not be wet or crumbly. Place the dough on a lightly floured surfaceand knead briefly with the heel of your hand. Form into a ball, flatten slightly, cover with plastic

wrap and refrigerate for several hours or overnight. (Dough can also be frozen.)

When ready to make the Borekas, let the dough stand at room temperature until workable beforerolling. Preheat oven to 375 degrees Fahrenheit. On lightly floured surface, roll out the dough and

cut into 3-inch rounds (or can make them larger), about 1/8-inch thick. Place a heaping teaspoonof the filling in the center of each round. Fold the dough in half over the filling to form a half-moon

and press the rounded edge with the tines of a fork to seal. (They can be prepared to this pointand frozen. Do not defrost for baking, just increase the baking time by about 10 minutes.) Place


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1/2 teaspoon cayenne pepper OR 1 teaspoon Aleppo pepper (a slightly sweet and not-too-spicypepper from Syria, available at most spice stores, including Penzeys and Kalustyans)

1 teaspoon paprika (omit if using Aleppo pepper)

Pita chipsIf using fresh red peppers, spread in a single layer on an oven sheet in a 400-degree oven to

roast, about 45 minutes, until skin is blistered and flesh is soft. Allow to cool 15 minutes, then

carefully remove skins from pepper strips and discard.Blend all ingredients except pita chips in food processor until a coarse puree forms. Season with

salt to taste. Transfer to bowl; garnish with fresh parsley or mint, and a drizzle of olive oil, if

desired. Serve with chips.

7. Pickled Cauliflower

Serves 4 as an appetizer

3 tablespoons coriander seeds1 teaspoon turmeric

1/2 teaspoon white mustard seeds

1/2 teaspoon cumin seeds1/2 teaspoon celery seeds, optional

3 bay leaves1 head cauliflower, washed and separated into florets

1 large carrot, sliced into thick chunks1/2 a small yellow onion, halved then sliced into half-rings

1 1/2 cups white wine or plain white vinegar3 tablespoons sugar3 teaspoons kosher salt

A pinch of cayenne pepper, optional

Bring a 2-quart saucepan of salted water to a boil. Boil the cauliflower and carrots for 3 minutes;drain and transfer to a large bowl. Add the onion and stir to combine.

Mix spices, not including sugar and salt, together in a medium bowl. In a large sealable container

(canning jars will work, but are not required if you plan to eat the salad soon and store in thefridge), add half the spice mixture. If dividing the salad among several jars, divide half the spicemixture among the jars, saving the other half to top the vegetables.

Add the vegetables into the container(s), leaving about 3/4 of an inch of space at the top of each

container.In a 4-quart saucepan, bring 2 cups water and all the sugar and salt to a boil over high heat,

stirring occasionally until fully dissolved. Add vinegar and stir to combine.

Pour the vinegar solution into the container(s), leaving 1/2 an inch of space below each rim.Divide remaining spice mixture evenly between the jars.Close or seal container(s) and transfer to the refrigerator. Allow to marinate at least 24 hours

before serving; the longer you wait, the better.

8. Yaprakes De Parra

For the Filling3 tablespoons olive oil

2 onions, chopped3 cloves garlic, minced

1 cup long-grain white rice, soaked in water for 30 minutes and drained

2/3 cup peeled, seeded, and diced tomato1/4 cup finely chopped fresh fennel leaves

6 tablespoons chopped fresh mint1/4 cup chopped fresh flat-leaf parsley2 teaspoons salt

1 teaspoon freshly ground black pepper


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1/4 cup pine nuts, toasted (optional)1/4 cup dried currants, plumped in hot water until softened and drained (optional)

For the Wrapping

36 to 40 brine-packed grape leaves, well rinsed and patted dry1 cup olive oil

Juice of 2 lemons

Lemon wedgesPlain yogurt

To make the filling, warm the olive oil in a saute pan over medium heat. Add the

onions and saute until tender and translucent, about 10 minutes. Add the garlic andsaute for a few minutes longer. Add the drained rice to the saute pan along with all ofthe remaining ingredients. Stir well and remove from the heat.

Lay out some of the grape leaves on a work surface, shiny side down. Snip off the

stems with scissors. Place a teaspoon or so of the mixture near the stem end of aleaf. Fold the stem end over the filling, fold in the sides, and then roll up the leaf into

a cylinder. Do not roll too tightly, as the rice expands during cooking. Repeat until all

the filling is used.Place the filled leaves, close to each other and seam side down, in a single layer in awide saucepan. Pour the olive oil, lemon juice, and hot water to cover over them.

Place 1 or 2 heavy plates only slightly smaller than the diameter of the pan on top ofthe leaves to weight them down. Make sure that the leaves are just covered with

liquid, adding more hot water, if necessary.

Bring the liquids to a boil over medium heat, cover, reduce the heat to low, andsimmer gently until the filling is cooked, 35 to 40 minutes. Remove from the heat,uncover, and remove the plate(s) so that the stuffed leaves can cool quickly.

Using a spatula, transfer the filled leaves to a platter. Cool to room temperature

before serving. (They can be transferred to a container, covered, and refrigerated forup to 1 week; bring to room temperature before serving.) Accompany with lemon

wedges and a bowl of yogurt.

9. Tarator

Serves 4 to 6.

2 cups plain yogurt

1 large or 2 small cucumbersSalt for sprinkling, plus 1 teaspoon

5 or 6 cloves garlic, green sprouts removed and finely minced

2 to 3 tablespoons white wine vinegar1/3 cup chopped toasted walnuts3 tablespoons extra-virgin olive oil

1 tablespoon chopped fresh dill or mint, or a mixture

Pita bread, cut into quarters if large, halves if small, and warmedSpoon the yogurt into a sieve placed over a bowl and place in the refrigerator to drain for four

hours.Peel and seed the cucumber(s). If using the large cucumber, grate it; if using the smallcucumbers, cut into tiny dice. Place the grated or diced cucumber in a colander and sprinkle with

salt. Allow to drain for 30 minutes, then squeeze dry in a kitchen towel. Refrigerate until needed.

In a bowl, stir together the garlic, 1 teaspoon salt, and vinegar. Add the nuts and olive oil, and foldin the drained yogurt and cucumber(s). Stir in the herbs. Spoon into a shallow bowl and surround

with warmed pita. Serve at once.

10. Bastel & Sambussak

Serves 15 to 20 (about 4 dozen pastries)

Sambussak Cheese Filling


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3 large eggs, lightly beaten1/4 teaspoon baking powder

4 cups coarsely grated kashkevalle cheese or mix half Parmesan and half Muenster

cheeseBastel Meat Filling

2 tablespoons vegetable oil

1 1/3 cups finely chopped yellow onions1/4 cup pine nuts

1 pound ground chuck

3/4 teaspoon ground cinnamon3/4 teaspoon ground allspice1/2 teaspoon salt

Several grindings of black pepper

1 cup pomegranate seeds (from about 1 large pomegranate; see note below)Basic Pocket Dough

2 cups unbleached all-purpose flour

1 cup semolina flour (available in natural food and Middle Eastern stores)1 1/2 cups (3 sticks) unsalted butter or margarine, softened to room temperature

1 teaspoon baking powder

3/4 teaspoon salt (for bastel only)2 to 4 tablespoons ice water, if needed

Dish of sesame seeds (about 1/4 cup)

1. Prepare the sambussak filling. Pour the beaten eggs into a bowl. Add the bakingpowder and grated cheese(s) and mix well.Prepare the bastel filling. Heat the vegetable oil in a large skillet for about 30 seconds

over high heat. Cook the onions, stirring, until softened, about 3 minutes. Add the

pine nuts and cook, stirring, until the onions are golden. Add the meat and brown,mashing with a fork, until it loses its redness. Add the cinnamon, allspice, salt, and

pepper and cook for another 1 minute. Take off the heat and let cool to room

temperature. Mix in the pomegranate seeds and set filling aside to prepare dough.2. Prepare the dough. Put the all-purpose flour, semolina, softened butter (ormargarine, for bastel, baking powder, and salt (if making bastel) in a large bowl. Mix

by squeezing everything between the tips of your fingers. The dough should be softand moist (sprinkle with the ice water if the dough is too dry to work).3. Preheat the oven to 350F if you intend to bake the pastries (you can also freeze

the pastries and bake at a later date).

4. Form the dough into small balls 1 to 1 1/2 inches in diameter. Working with oneball of dough at a time, press one side into the sesame seeds until well coated .

Lightly flour a wooden work surface. Place the ball on the surface, sesame seed side

down. Flatten it gently with your palm. Using the bottom of a lightly floured roundglass or rolling pin, form a circle 2 1/2 inches in diameter and about 1/8 inch thick.

5. Place a teaspoon of filling (cheese or meat) in the center of the dough circle .

Fold one side of the dough over until the edges meet. Press the edges together allaround to firmly seal. This will form a half-moon shape.Using your thumb, gently press around the edges to "plump" the filling toward the

center (this will help each pastry puff up a bit when it bakes).

6. There are two methods of decorating the edges: The traditional edging, whichgives each pastry a fancy "braid" look, is created by starting at one end of the dough,

pinching it between thumb and forefinger, and then gently twisting the dough inward

.If this is too difficult, you can flute the edges with the tines of a fork .7. Bake for 15 to 20 minutes on an ungreased baking sheet. When done, the edges

should be lightly golden but not brown and the tops should stay on the light side. (If

the pastries are baked too long, the filling will dry out.) Serve warm, which ispreferable, or at room temperature.


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To freeze either bastel or sambussak, place the uncooked pastries between layers ofwax paper in a tightly sealed plastic container (the pastries will last about 2 months

in the freezer). Defrost and bake in a preheated 350F oven until the outside is flaky.

NOTE: To remove the seeds from a pomegranate, cut one into quarters. Holding onepiece of the fruit at a time, use your fingers to gently dislodge the small red seeds

into a large bowl.

11. Ashkenazi Haroset

On the Passover seder plate, haroset symbolizes the mortar used by slaves in Egypt.

These are the classic Eastern European ingredients. Only the proportions vary.2 medium-sized tart apples1/2 cup (50 g) walnuts, chopped

1/2 - 1 teaspoon cinnamon

2 - 3 tablespoons sweet red wine1 tablespoon sugar or honey or to taste

Peel, core, and finely chop or grate the apples. Mix with the rest of the ingredients.

12. Haroset from Turkey

2 sweet apples weighing 1/2 lb (250 g), peeled and cut into small pieces

1/2 lb (250 g) dates, pitted

1 cup (150 g) raisinsJuice and grated zest of 1 orange

1 cup (250 ml) sweet red Passover wine2 - 4 tablespoons sugar or to taste (optional)

2 oz (60 g) walnuts, coarsely choppedPut all the ingredients except the sugar and the walnuts together in a saucepan and

cook on very low heat until the mixture is soft and mushy and the liquid is reduced,

stirring occasionally. Add sugar to taste. The amount will depend on the sweetness ofthe other ingredients. Blend to a paste in the food processor. Pour into a bowl and

sprinkle with walnuts.

13. Haroset from Egypt

1/2 lb (250 g) pitted dates, chopped

1/2 lb (250 g) large yellow raisins or sultanas

1/2 cup (125 ml) sweet red Passover wine1/2 cup (60 g) walnuts coarsely choppedPut the dates and sultanas with the wine in a pan. Add just a little water to cover.

Cook on very low heat, stirring occasionally, until the dates fall apart into a mush.Cook until it thickens to a soft paste. Pour into a bowl and sprinkle with walnuts.

14. Haroset from Morocco

1 lb (500 g) dates, pitted and chopped1-1/2 cups sweet red Passover wine

1 teaspoon ground cinnamon1/2 teaspoon ground cloves

1 cup (125 g) walnuts, coarsely chopped

Put the dates into a pan with the wine, cinnamon, and cloves and simmer, stirringoccasionally, until you have a soft paste. Put through the food processor if you want asmoother texture. Let it cool and stir in the walnuts.

VARIATION


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A Libyan version is flavored with ground ginger, nutmeg, and cloves -- 1/4 teaspoonof each.

15. Haroset from Italy

In Italy there are various regional versions of haroset. The haroset of Padua has

prunes, raisins, dates, walnuts, apples, and chestnuts. In Milan they make it withapples, pears, dates, almonds, bananas, and orange juice. The following is a general

version.3 apples, sweet or tart

2 pears2 cups sweet wine1/3 cup (50 g) pine nuts

2/3 cup (50 g) ground almonds

1/2 lb (250 g) dates, pitted and chopped3/4 cup (100 g) yellow raisins or sultanas

4 oz (100 g) prunes, pitted and chopped

1/2 cup (100 g) sugar or honey or to taste1 teaspoon cinnamon

1/2 teaspoon ground gingerPeel and core the apples and pears and cut them in small pieces. Put all the

ingredients into a pan together and cook, stirring occasionally, for about one hour,until the fruits are very soft, adding a little water if it becomes too dry.

VARIATIONSOther possible additions: chopped lemon or candied orange peel, walnuts, pistachios,

dried figs, orange or lemon juice, ginger, nutmeg, and cloves.

16. Piedmontese Haroset

This recipe is adapted from one sent by Nedelia Tedeschi, of Turin. She enclosed alittle picture of a squirrel eating a chestnut, from the package of dried chestnuts she

uses to make the paste. It was Passover, and the Italian store near my house hadclosed, so when I phoned around to try to find dried chestnuts and couldn't, I used

cooked vacuum-packed ones instead. The result was very unusual and also delightful.1/2 lb (250 g) cooked chestnuts

2/3 cup (125 g) blanched almonds2 hard-boiled egg yolks

Grated zest of 1 orangeJuice of 1 orange

About 3/4 cup (175 ms) sweet red kosher wine1/3 cup (75 g) sugar or more to taste

Boil the chestnuts for a minute or two, and drain. Grind the almonds fine in the food

processor, then add the rest of the ingredients, including the chestnuts, and blend toa paste.

17. Warm Goat Cheese-Stuffed Dates

Serves 10 as an appetizer.20 Medjool or other soft, dark dates

5 oz goat cheese

fleur de sel or other flaky sea saltPreheat oven to 375 degrees.

Layer a rimmed baking sheet with parchment paper. Slice dates open lengthwise,remove pit, and place on baking sheet. Sprinkle each date with a small pinch of salt.

Stuff each date with one teaspoon of goat cheese, and sprinkle another small pinch


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Makes about 2 cups2 medium eggplants (about 1 to 1 14lbs each)

2 cloves garlic, smashed

2 teaspoons lemon juice, plus more to taste34 teaspoon salt, plus more to taste

1/3 cup pure tahini (not a prepared tahini dip, which may contain preservatives and

additives)1 teaspoon minced parsley

Prepare eggplant according to directions above and place in the bowl of a food

processor. Add garlic, lemon juice, salt, and tahini and process to desired consistency,pulsing 20-30 times for chunkier results or blending 15 seconds for smoother results.Season with additional lemon juice and salt to taste. Transfer to bowl, garnish with

parsley, and serve with wedges of pita bread.

20. Eggplant with Mayonnaise (Chatzilim be' Mayonnaise)

Makes about 2 cups

Isralies feel strongly about mayo in their eggplant--it's a love-it or hate-it sort ofthing. For me, the marriage of creamy mayonnaise with the smoky eggplant is pure

comfort-food, equally great as a dip or as a sandwich spread.2 medium eggplants (about 1 to 1 14 lbs each)

3 cloves garlic, smashed14 cup mayonnaise

1 teaspoon salt1 tablespoon lemon juice1 teaspoon minced parsley

Prepare eggplant according to directions above and place in the bowl of a food

processor. Add garlic, mayonnaise, salt, and lemon juice and process to desiredconsistency, pulsing 20-30 times for chunkier results or blending 15 seconds for

smoother results. Season with additional lemon juice and salt to taste. Transfer to

bowl, garnish with parsley, and serve with wedges of pita bread.

21. Eggplant Salad with Red Pepper and Scallions

This simple recipe is inspired by one I tasted at the Mahaneh Yehuda, Jerusalem's

famous market (also known as the shuk). For this version, I would opt for the baked,not smoked, eggplant preparation.

2 medium eggplants (about 1 to 1 14 lbs each)14 cup diced red bell pepper, plus more for garnish

1 clove garlic, finely minced1 scallion, green included, thinly sliced, plus more for garnish

2 tablespoons olive oil

14 cup lemon juice, plus more for garnish12 teaspoon salt, plus more for garnish

Prepare baked eggplant according to directions above and transfer to the bowl of afood processor. Pulse 10-15 times until eggplant flesh is chopped, but some chunks

remain. Remove to a bowl and add red pepper, garlic, scallion, olive oil, lemon juice,and salt, stirring to incorporate all ingredients. Transfer to a bowl and garnish with

additional red pepper and scallion. Serve with wedges of pita bread.

II. BREADS - 4 Recipes

22. Challah

Makes 4 Loaves


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2 tablespoons dry yeast

2 cups (500 ml) lukewarm water

cup (100g) sugar

4 eggs, beaten, plus 2 yolks or 1 whole egg for glazing

1 tablespoon salt

cup (125 ml) vegetable oil

About 9 cups (1 1/3 kg) flour Poppy or sesame seeds (optional)

Dissolve the yeast in the water with 1 teaspoon of the sugar. Beat well and leave 10 minutes, untilit froths.

In a very large bowl, lightly beat the eggs. Then add the salt, sugar, and oil and beat again. Add

the frothy yeast mixture and beat well. Now add the flour gradually, and just enough to make asoft dough that holds together, mixing well, first with a large spoon, then working it in with yourhands. Knead vigorously for about 15 minutes, until it is very smooth and elastic, adding flour if

the dough is too sticky. Pour a little oil in the bowl and turn the dough, so that it is greased all

over. Cover the bowl with plastic wrap and put it in a warm place to rise for 2-3 hours, or until ithas doubled in bulk. Punch the dough down and knead again, then divide into four pieces to

make 4 loaves.

To make round challah: Take 1 piece of dough, roll it between your palms, and pull it out into a

long fat rope about 18 inches (46 cm) long and 2 inches (5 cm) thicka little fatter at one end.Take the fatter end and put it in the middle of an oiled baking sheet, then coil the rest of the rope

around it like a snail. Continue with the remaining 3 pieces.

To make braided challah with 3 strands: Divide 1 piece of the dough into 3. Roll each piecebetween your palms and pull into long thin ropes about 18 inches (46 cm) long and 1 inches (3

cm) wide. Pinch 1 end of all the strands together and plait them: bring the rope on the right overthe middle one, then bring the one on the left over it and continue to the end. Pinch the endstogether and tuck them under the loaf. You may find it, easier to begin plaiting in the middle of the

3 strands and plait towards the 2 ends. Continue with the remaining 3 pieces.

Place the 4 loaves on well-oiled baking sheets, leaving plenty of room for them to expand, thenleave to rise for 1 hour, or until doubled in bulk. Now brush gently with the beaten egg yolks or if

you want to sprinkle with poppy or sesame seeds, brush first with the whole beaten egg (the

seeds stick better if the white is there too). Bake in a preheated 350 F (180C) oven for 30-40

minutes or until the loaves are beautifully golden-brown. They are done if they sound hollow whenyou tap the bottoms.

Variations for Sweet Challahs:

* Add cup (125 ml) honey to the beaten eggs.* Add cup (100 g) raisins and knead them into the dough after it has risen and been punched

down.

23. Pita Bread

Serves 4-6

Pita bread, a staple of Middle Eastern cuisine, is a round flatbread with a pocket. It is

traditionally eaten with falafel, hummus, and Israeli salad, but can also be used forother sandwiches or dipping.

Ingredients:1 (1/4 ounce) package dry yeast (about 2 teaspoons)

cup lukewarm water3 cups flour

1 teaspoons salt1 teaspoon sugar

1 cup lukewarm water

You Will Also Need:Mixing bowl


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Rolling pin, or bottlePaddle to transfer pita to oven

Cookie sheet or pizza stone

Dissolve yeast in 1/2 cup lukewarm water, add one tsp sugar, stir and let stand for 10 minutesuntil frothy.

In a large mixing bowl combine the flour and salt, mix thoroughly using your hands or a rubber

spatula; make a well, add the yeasty water and about 1/2 the lukewarm water; mix and graduallyadd more water a few tablespoons at a time using a rubber spatula (it can be very sticky until well

mixed) until firm and elastic and just a little sticky (may adhere slightly to your hand).

Turn dough on to a lightly floured working surface and knead for 10 minutes or until dough issmooth and elastic. Return to the bowl, cover with a plastic wrap and leave in a warm, draft-freeplace to rise for 2-3 hours (much less if you are using rapid-rise yeast).

When dough has nearly doubled in size, punch down, knead lightly, roll out a "rope" and pinch off

handfuls to form into balls about the size of tangerines--between a ping-pong and a tennis ball.Put pizza stone or baking sheet in oven on lowest rack; remove any other racks to ease access,

pre-heat oven to 450 degrees Fahrenheit.

Place balls on a lightly floured surface a few inches apart, cover and let rest for 10-15 minutes.On your lightly floured working surface, squash a ball flat and round with your hand and then rollout, flipping and turning, a round of the desired thickness--less than 1/4 inch thick and about 5

inches across.Set aside, covered, for another 10 minutes.

Now the interesting part: baking the bread. Middle Eastern bread ovens are cavernous affairs

(even wood-fired from time to time) and are very hot, with a very hot floor. The bread is put onlong paddles (same as pizza) and deployed in the oven until it puffs and browns slightly on top.We try to achieve the effect by using the bottom rack of the oven; using a pre-heated pizza stone

or baking sheet; transferring the bread to the hot stone or sheet and baking for about 4 minutes--

when the bread has "popped" and browned ever so slightly on the edges or top. The timedepends on how thick and moist your bread is; how your oven is constructed, and how hot the

oven is.

Allow to cool, flatten, store in plastic bags. Can be refrigerated or frozen, with appropriatereheating.

24. Bagels

Makes 11:

3 cups (500g) bread flour

1 envelope fast action dried yeast

1 teaspoons salt1-2 tablespoons sugar1 egg, lightly beaten

1 tablespoons vegetable oil, plus a drop more to grease the doughAbout cup lukewarm water

1 egg white to glaze

In a large bowl, mix the flour, yeast, salt, and sugar well. Then mix in the egg and the oil and addthe water gradually, working it in with your hand--enough to make a soft dough that holds together

in a ball. Add more water if necessary, or more flour if it is too sticky.Turn the dough out and knead on a floured board for 10-15 minutes, until it is very smooth and

elastic. Grease the dough all over by putting a drop of oil in the bowl and rolling the dough aroundin it. Cover the bowl with plastic wrap and leave to rise in a warm place for 1 hours, or until

doubled in bulk.

Punch the dough down and knead again briefly. An easy way of shaping the bagels into rings is toroll out the dough to a rectangle about 1 inch (2 cm) thick and cut it into 11 equal strips with apointed knife. Roll each strip between your palms into a rope about 7 inches (18 cm) long and

inch (1 cm) thick and bring the ends together, pinching them to seal and form a bracelet. Placethe rings on an oiled surface, and let them rise for about 1 hour, or until doubled in bulk.


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Bring plenty of water to a boil in a wide pan, then lower the heat to medium. Slip in 4 bagels at atime. Boil them for 1-2 minutes, turning them over once as they rise to the top. Then lift them out

quickly with a slotted spoon and place them on a cloth to dry. Do the same with the rest of the

bagels. Arrange on oiled baking sheets, brush with egg white, and bake in a preheated 375F(190C) oven for 15-20 minutes, until nicely browned.

VARIATIONS

-Sprinkle the bagels lightly with poppy or sesame seeds, fried onion, or coarse salt before baking.-Another way of shaping the bread is to roll it into small balls, make a hole in the middle, and

widen it by pulling the ring from the center.

-If you want to make the bagels in the old way, without the egg, you will simply need to add a littlemore warm water to bind the flour.

25. Matzah

Ingredients and Tools

- special Passover flour, or whole-grain wheat

- cold spring water

- a bakers oven- smooth working surfaces, preferably glass or marble slabs

- a kneading tub- rolling pins- sandpaper

- matzah-perforating machine (you may have to improvise this: it looks like a rolling

pin with spikes)- long wooden poles

- six or more peopleThe Basic Problem

Hametz, which is forbidden during the entire holiday of Passover, is defined as anyfermented grain product (specifically, from one of the five grains mentioned in

rabbinic literature: wheat, spelt, barley, oats, and rye; rice, millet, and beans, while

not explicitly forbidden in the Talmud, are not eaten by any Ashkenazic Jews becausethey undergo a process similar to fermentation). Fermentation is presumed to take

place within 18 minutes after the exposure of the cut grain to moisture.Matzah, which is required as the central element at the Seder and which is the staple

food throughout the week of Passover, is defined as the bread made from grain andwater dough without fermentation. The problem, of course, is how to make such a

dough without causing fermentation. This is accomplished by three means.

1. Protecting the ingredients from moisture and heat prior to mixing.2. Preparing the dough very rapidly.3. Baking at extremely high temperatures.

The Starting IngredientsThe flour must be absolutely dry and stored in a cool, dark place. According to the

strictest interpretation, it should have been watched from the time of reaping to

ascertain that it was never exposed to moisture. Such flour, known as shemurahflour, may be purchased from one of the shemurah matzah bakeries in New York.

According to a more lenient view, it is sufficient if the flour was watched from thetime of milling. In the latter case, you may purchase whole grain for matzah at any

grain store and mill it yourself, making sure that your mill is kosher-for-Passoverbefore you start.

The water must be drawn from a spring and allowed to settle overnight in a cool,

dark, place. This is done so the water will not be warm. The vessel in which it isstored should be perfectly clean and kosher-for-Passover. Tap water or bottled springwater may not be used.

The Kneading

Before starting, make certain that the boards, rolling pins, etc. that you are using are


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kosher-for-Passover. Everyone who will be handling dough should wash his/her handsin cold water before beginning to work, and between each batch of dough he/she

handles, and then dry his/her hands thoroughly.

The flour and water are mixed in a tub at a ratio of 3-1/4 to 1. The maximum amountof flour to be used at any one time is three pounds, but unless one has a small army

of people working together its advisable to use much less. Once the dough is made,

it should be cut into small pieces, no bigger than the palm of your hand, anddistributed for kneading.

Each piece should be worked continuously--it may not sit on the table, even for a

brief period. Kneading prevents the dough from rising. The small teyglekh, or balls ofdough, should be kneaded until they are of uniform consistency--perhaps for 60 or 90seconds--and then rolled out into a pancake shape. While the matzot are being rolled,

they should be constantly picked up, to make certain that the dough does not stick to

the table. One reason that this is important is that, unlike kneading bread, one maynot sprinkle additional flour on the kneading board.

Once the dough has become very thin, and has reached a diameter of six or eight

inches, it should be carried on the rolling pin to a special place where the matzah isperforated with holes by means of a special machine. From here the dough is takento the oven.

Between batches of dough, several people should be assigned to clean off each workspot and every rolling pin. Because water might produce hametz, sandpaper is

probably best for this purpose.

BakingAs noted above, it is probably necessary to use a bakers oven to make matzah, inorder to reach temperatures of 600 to 800 F. The oven should be stoked up from

two to four hours or more before baking begins. The perforated matzot are placed in

the oven with long wooden poles and should bake within two to three minutes.The total time elapsed, from the beginning of the kneading till the matzot are placed

in the oven, should in no event be more than 18 minutes.

After baking is completed, a small portion is separated, using the same blessing as inbaking challah, and this is burnt up completely.The Result

Brown, crisp matzot suitable for eating at the Seder and celebrating true freedom.

III. SOUPS - 15 Recipes

26. Addes

SERVES 4 TO 6

2 1/2 cups dried split red lentils10 cups cold water

2 1/2 teaspoons salt

1 to 2 teaspoons minced garlic, to taste1 1/2 teaspoons ground cumin

1 tablespoon ground coriander2 tablespoons olive oil

2 tablespoons unbleached all-purpose flour dissolved in 3 tablespoonsCold water

Lemon wedges (1 to 2 per person)

1. Submerge the lentils in a medium-size bowl filled with cold water. Pick out smallrocks and skim off any dirt or old shells that float to the surface. Drain.

2. Put the drained lentils in a 5-quart saucepan or kettle, add the water, and bring toa boil. Reduce the heat to medium-low, partially cover, and simmer for 45 minutes to1 hour, stirring occasionally. Add the salt and mix well. Continue to simmer until the

soup becomes fairly thick, like pea soup, an additional 10 to 15 minutes.


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3. Meanwhile, in a small bowl, combine the garlic, cumin, and coriander.4. Heat the oil in a small skillet over medium heat and add the garlic mixture. Brown

the mixture until the garlic and oil turn into a yellow sauce, about 30 seconds (make

sure not to cook the garlic over high heat; it burns easily). Remove from the heat andset aside.

5. Add the dissolved flour to the soup. Simmer, partially covered, for 10 minutes.

(May be frozen for up to 1 month at this point or refrigerated for 2 to 3 days. Whenreheating, it may be necessary to add water, as the soup thickens upon cooling.)

6. Taste the soup for salt. Serve very hot accompanied by lemon wedges, which are

squeezed, several drops at a time, into each spoonful of soup as it is eaten.

27. Borscht

SERVES 6

2 lbs (1 kg) raw beetsA little salt and pepper

Juice of 1 lemon

2 tablespoons sugar or to taste6 peeled boiled potatoes (optional)

1 cup (250 ml) sour cream to pass aroundPeel the beets and dice them. If they are young, that is easy to do. If they are old and

too hard to dice, simply cut them in half and, when they have softened with boiling,lift them out, cut them up, and put them back in the pan. Put the beets in a pan with

9 cups (2 liters) of water and salt and pepper and simmer for 1-1/2 hours.Let the soup cool, then chill, covered, in the refrigerator. Add the lemon and sugar totaste before serving (these could be added when the soup is hot, but it is more

difficult to determine the intensity of the flavoring). Remove some of the beet pieces

with a slotted spoon if it seems like there are too many of them and keep them for asalad.

Serve, if you like, with a boiled potato, putting one in each plate. Pass around the

sour cream for all to help themselves.VARIATIONSWhen the soup is served with meat to follow, and the sour cream cannot be added, it

is usual to thicken it with two egg yolks. Beat them in a bowl, add a little of the

boiling soup, beat well, and pour into the pan, beating all the time. Take off the heatat once, before the soup curdles.

There are dozens of different Russian and Ukrainian borschts. These are rich hot

soups made with a number of ingredients, including meat, cabbage and potatoes,carrots, onions, celery and parsnips, sometimes spinach or sorrel, tomatoes ormushrooms, leeks, dried beans, apples, and dried fruit. The common ingredient,

which gives them their name and their color, is beets.

28. Chicken Soup With Vegetables

4 quarts water1 large chicken, cut-up

2 whole onions4 parsnips, peeled

1 parsley root (optional)

1/2 cup chopped celery leaves plus 2 stalks celery and their leaves or 4 stalks celery1 rutabaga, peeled and quartered (optional)

1 large turnip, peeled and quartered1 kohlrabi, quartered (optional) (optional)6 carrots, peeled

6 tbsp chopped fresh parsley or 6 tsp dried parsley


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1 bay leaf2 slices of fresh ginger (peeled)(optional)

6 tbsp snipped dill or 6 tsp dried dill

1 tsp pepper1 zucchini

salt and pepper to taste

1. Put the water and the chicken in a large pot and bring the water to a boil. Skim offthe froth.

2. Add the onions, parsnips, parsley root, celery, 3/4 of the rutabaga, turnip, kohlrabi,

4 of the carrots, the parsley, 4 tbsp of the dill, and the salt and pepper. Cover andsimmer for 2 1/2 hours, adjusting the seasoning to taste. (If using a pressure cooker,cook at pressure for 30 minutes and then let cool gradually.)

3. Strain, remove the chicken and the vegetables. Refrigerate the liquid to remove

the fat from the soup. If a thicker soup is desired, add back the vegetables to thesoup chopped or mashed.

4. Remove the skin and bones from the chicken and cut the meat in to bite-size

chunks. Refrigerate.5. Just before serving, reheat the soup. Bring to a boil. Cut the zucchini and the

remaining 2 carrots into thin strips and add to the soup along with the remaining

rutabaga cut into thin strips as well some pieces of chicken. Simmer about 15 minuteor until the vegetables are cooked, but still firm. Serve with the remaining snipped

dill.

6. Add noodles or matzah balls. (Note: if you cook the noodles and keep themseparate, they will remain firm)Yield: about 10 servings

29. Cucumber-Parsley Soup

This recipe requires a bit of cooking. Use olive oil instead of butter and eliminate the

sour cream or yogurt if you want a non-dairy soup.

This recipe will serve 4-6 people, but can easily be doubled for a crowd.2 medium or 4 small cucumbers, unpeeled (best to use organic or Englishcucumbers)

1 teaspoon salt

2 tablespoons butter or olive oil2 shallots or 1 small onion, minced (shallots will provide a sweeter flavor)

4 cups vegetable stock or water

1 tablespoon chopped parsley or other herbs (you can use dill, basil, or tarragon)Optional: 1/4 to 1/2 cup heavy or sour cream or plain yogurt1) Cut the cucumbers in half lengthwise and scoop out the seeds with a spoon. Chop

the cucumbers coarsely and sprinkle with 1 teaspoon of salt. Set them in a colander

with a plate or bowl underneath and let drain. The salt helps to remove additionalliquid from the cucumbers. Discard the seeds.

2) Place the butter or oil in a saucepan and heat to medium. Add the shallots oronion, turning the heat to medium-low and cook, stirring occasionally, until soft,about 5 minutes. Add the water or stock and herbs.

3) Rinse the cucumbers quickly and add them to the soup. Cook over medium heat

for 5 minutes. Turn off heat and let stand for about 10 minutes to cool slightly. Pureein a blender or food mill. Be careful with the hot liquid in the blender. Taste and adjust

seasoning if necessary.

4) Chill.5) When you're ready to eat, taste and adjust seasoning again, and add yogurt orsour cream if desired. (The soup in the photo is without any sour cream or yogurt.)

Garnish with salsa (recipe below) and serve.


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30. Cucumber-Avocado Yogurt Soup

This recipe will serve 4-6 people, but can easily be doubled for a crowd.

2 medium or 4 small cucumbers (best to use organic or English cucumbers)

1/2 avocado, ripe (it would also be fine to use a whole avocado, if you really loveavocados)

1 8-oz container plain low-fat or non-fat yogurt1 tablespoon lime juice

Soy or skim milk, or water, to thin soup if necessarySalt and pepper to taste

1) Peel cucumber and scoop out seeds with a spoon. Chop coarsely and add toblender.2) Remove pit and scoop out avocado flesh and add to blender with cucumber. Add

yogurt, lime juice, salt, and pepper and blend until smooth, about 1 minute. If soup is

too thick, add milk or water in small increments to thin soup to desired consistency.Taste and adjust seasonings.

3) Refrigerate until ready to serve. Garnish with salsa.

Salsa Garnish for Either Soup

This is a great garnish for soups, or even to eat with chips alone.

1/4 cup chopped bell peppers (various colors)

1/4 cup diced tomatoes, seeds removed1 tablespoon diced red or sweet onion or sliced scallions (green and white parts)

1/4 cup diced unpeeled cucumbers, seeds removed1 tablespoon chopped jalapeno peppers, seeds removed (keep some seeds if you

want it spicy)Splash lime or lemon juice

Splash olive oil

Salt and pepper to tasteMix all ingredients in a bowl, taste, and adjust seasonings. Refrigerate until ready to

serve, and garnish soup with salsa. Serve any extra salsa with chips or bread.

31. Matzah Balls (Pareve or Meat)

Preparation Time: 20 minutes

Chilling Time: 1-1/2 hours

Boiling Time: 30-40 minutes4 jumbo egg yolks1 tsp. salt

pinch cayenne pepper

1 tsp. parsley1 tbsp. grated onion

2 tbsp. vegetable oil (or melted chicken fat, if desired)

1/2 tsp. pareve chicken soup mix (optional)4 jumbo egg whites, beaten stiffly3/4 cup matzah meal

Beat the egg whites until stiff and set aside. Beat the egg yolks, salt, parsley, onion,oil, pepper, and soup mix until creamy. Fold the egg whites into the egg mixture.

Gradually fold in the matzah meal. Cover and chill for 1-1/2 hours.

Bring a very large pot of water to a rolling boil. Add about 1 teaspoon of salt to thewater.

With well oiled hands, make small balls about 3/4 inch in diameter. Drop them intothe boiling water. Cover the pot tightly and boil for about 30-40 minutes. Don't peek!!

Makes about 20.


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32. Matzah Balls With A Twist (Meat)


Chilling Time: 1 hourCooking Time: 1 hour

1/2 cup pareve margarine4 jumbo eggs

1/4 cup chicken souppinch salt

3 tbsp. chopped parsley1/4 cup chopped spinach, squeezed dry1/4 tsp. thyme

2 tsp. grated onion

1/2 tsp. sagepinch tarragon

1 cup matzah meal

pinch white pepperBeat the eggs well. Add all the other ingredients EXCEPT the matzah meal. Mix well.

Add the matzah meal gradually, mix well, cover, and refrigerate for an hour.Bring a large pot of water to a boil. Add a teaspoon of salt. With well greased hands,

make small balls, about an inch in diameter, and drop them into the water. Cover andsimmer for an hour.

33. No Fat, No Cholesterol, Great Flavor Matzah Balls (Pareve)

Preparation Time: 20 minutesChilling Time: at least an hour (no more than two)

Cooking Time: 30 minutes

1/2 cup matzah meal3/4 tsp. salt

pinch white pepper1 tbsp. grated onion

1 tsp. pareve instant chicken brothpinch onion powder

pinch cayenne pepper (optional)2 tbsp. parsley

3 jumbo or 4 extra large egg whites3 tbsp. club soda or seltzer

Mix the matzah meal and the dry ingredients together. Beat the egg whites until justbarely at the soft peak stage.

Add the onions and club soda to the dry ingredients and fold in the egg whites.

Add the matzah meal slowly and mix well. Refrigerate for at least an hour.Boil a large pot of water with one teaspoon salt. With wet hands, make small balls

and drop in the water. Cover and simmer for 30-40 minutes.This makes about 10 matzah balls. Double the recipe if needed.

34. Potato Matzah Balls (Pareve)


Cooking Time: 20-30 minutes2 jumbo eggs

1/2 tsp. salt2 tbsp. grated onion

1/3 cup potato flour


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3 tbsp. matzah meal4 cups grated, drained raw potatoes

Bring a large pot of water to a rolling boil. Add a teaspoon of salt.

Beat the eggs, salt and onions together. Add the potato flour, matzah meal, andpotatoes. With well greased hands, shape into balls about 1-1/2 inches in diameter.

Cook until they rise to the top, about 20-30 minutes.

35. Fluffy, Soft Matzah Balls (Pareve or Meat)


Chilling Time; 1-several hoursCooking Time: 30-40 minutes4 jumbo eggs

2 tablespoons chicken fat or vegetable oil

1/2 cup seltzer2 tsp. grated onion

1/2 tsp. salt

2 tsp. parsley (optional)pinch white pepper

1 cup matzah mealMix the eggs well. Add the fat or oil, seltzer, herbs, spices, onion, and matzah meal.

Mix thoroughly. Cover and chill for several hours, even overnight.Bring a large pot of salted water to a boil.

Dip your hands in cold water and make about 12 matzah balls. Drop them into theboiling water, cover and simmer for about 30-40 minutes.

36. Matzah Balls That Will Never Sink (Meat)


Chilling Time: 1 hourCooking Time: 20-30 minutes

I won't guarantee that these will never sink, but they are a bit different and verydelicious.3/4 cup matzah meal

1/4 cup matzah cake meal

1 tsp. baking powder1/2 cup water plus 1/4 tsp. pareve instant chicken broth

4 jumbo eggs1/3 cup vegetable oil or melted margarine

1 tsp. saltpinch white pepper

1/2 tsp. onion powder

1/2 tsp. garlic powderBeat the eggs well. Add the water, instant broth, melted margarine or oil, and spices.

Beat well. Add the matzah meal, cake meal, and baking powder and mix thoroughly.Chill for one hour.

Bring a large pot of water to a boil. Add salt. With well oiled hands, make balls aboutthe size of walnuts. Drop the balls into the water, cover and simmer for 20 to 30

minutes.

MATZAH BALL HINTS:* Use well oiled or wet hands to form the balls. This (usually) ensures a matzah ball

with a definite shape that doesn't fall apart.* Unless otherwise stated, cover the matzah balls as they simmer. DON'T PEEK!Somehow, peeking causes the matzah balls to fall.

* Add some of your favorite herbs or spices to any of these recipes. Some common


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additions are cayenne pepper, parsley, chopped chives, grated onion, grated garlic,and ground ginger. These all add a delicious flavor to your matzah balls.

37. Schav

SERVES 6

This flavorful cold Russian soup was a favorite of the Jews of Eastern Europe.Ingredients:

2 quarts water1 lb. fresh sorrel, washed thoroughly, stemmed, ribs removed, coarsely chopped. Ribs

and stems tied securely in a bundle.Kitchen string3 eggs

1 egg yolk, cooked

1 tsp. lemon juice to taste cup sour cream

Bring water with sorrel leaves and bundle of ribs and stems to a boil in a nonreactive saucepan.

Reduce heat to low and simmer 20-30 minutes, until leaves are soft and starting to lose texture.Discard bundle of ribs and stems. Lightly beat eggs and egg yolk with a fork in a large bowl.

Slowly beat in the hot soup. When four cups soup have been added, trickle egg mixture back intothe saucepan, beating constantly. Pour soup back and forth between the pot and bowl to cool it

more quickly. Let cool and refrigerate until cold. Stir in lemon juice, and salt and pepper to tastejust before serving. Serve with sour cream.

38. Sour Cherry Soup

Serves 62 (24 oz.) jars pitted sour cherries in liquid

1 cup unsweetened sour or tart cherry juice (available at health food stores)

1 cup water3 tablespoons lemon juice

1/4 cup sugar1 cinnamon stick

2 (1/2-inch) strips lemon zest1 1/2 cups sour cream

2 tablespoons flourStrain liquid from jarred cherries into a saucepan (there should be about 2 1/2 cups

liquid), reserving cherries. Add unsweetened sour cherry juice, water, lemon juice,sugar, cinnamon stick, and lemon zest. Bring to boil, reduce heat, and simmer for ten

minutes. While mixture is simmering, combine 1 cup sour cream and flour in amedium-sized bowl with a whisk and reserve. Remove cherry liquid from heat,

remove lemon zest and cinnamon, and cool slightly, about three minutes.

Add 1/2 cup of the cooled cherry liquid to the flour mixture and whisk until smooth.Whisk in cooled cherry liquid until combined, add reserved cherries, and simmer for

five minutes, or until slightly thickened. Remove from heat and chill at least twohours. Ladle into bowls and top with additional sour cream, if desired.

39. Passover Tuscan Spinach Soup

For the meatballs:

1 pound ground beef or turkey1 egg

3/4 cup matzah meal1/2 teaspoon oregano

1 teaspoon salt


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1/2 teaspoon pepperFor the soup:

1 large onion

1 celery rib2-3 cloves of garlic

olive oil

6-8 cups chicken or vegetable stock1-2 teaspoons salt (to taste)

l pound bag of fresh spinach

1/2 cup Passover couscous (optional)To make the meatballs:Place the chopped meat in a large mixing bowl. Add the egg, matzah meal, oregano,

salt, and pepper. Mix gently with your hands until just homogenous; try not to work

the meat too much or the meatballs might end up hard.Once the meat is mixed, roll donut-hole sized meatballs, and set on a plate. Heat 2

tablespoons of oil in a pan and brown the meatballs on all sides. When the meatballs

are browned, remove with a slotted spoon and place on a plate with paper towel toremove any excess oil.

Add them to the boiling soup pot as described below.

To make the soup:Chop onion, celery, and garlic; set aside. Heat 2 tablespoons of olive oil in a large

saucepan until very hot, but not smoking. Add the onions, celery, and garlic and cook

until translucent.Add the stock and salt, raise the flame to high, and let the liquid come to a rollingboil. Once the liquid is lightly boiling, reduce the flame, and let simmer. If you are

including meatballs you should add them now and let the soup simmer for another

10-15 minutes. For the last 5 minutes, add the fresh spinach or kale.Prepare the couscous as directed on the box. Once the spinach is completely wilted,

add the couscous if you choose. Let sit until the couscous absorbs enough liquid that

it is plump.

40. Vegetarian Chicken Soup

Serves 4-6.

2 Tablespoons olive oil1 large onion, roughly chopped

2 large carrots, peeled and roughly chopped

2 large celery stalks (with leaves), roughly chopped1 parsnip, peeled and roughly chopped5 large garlic cloves, smashed

1 leek, cleaned well and roughly chopped

9 cups water2 bay leaves

A handful of flat-leaf parsley, roughly chopped1 stalk lemongrass, split into four small pieces2 Tablespoons coarse kosher salt (or to taste)

In a large stockpot, heat oil and saute onions for about 5 minutes over medium heat.

Add carrots, celery, parsnip, garlic, and leeks and saute for another 3 minutes, untilfragrant. Add water and bay leaves and bring to a boil. Reduce heat and let simmer

for about one hour uncovered.

After one hour, add lemongrass, parsley, and salt, and simmer for another thirtyminutes. Let soup cool a bit, then strain into a large bowl using a cheesecloth ormesh strainer. If desired, add some of the vegetables back (discard the rest). Serve

hot as is or with matzah balls, noodles, kreplach, etc.


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IV. SIDE-DISHES - 23 Recipes

41. Beet & Potato Frittata

1 pound beets (include yellow beets, if available)1 pound new potatoes (include purple potatoes, if available)

6 eggs, lightly beatenA handful of chives and parsley, or any mixture of fresh herbs, minced

Dash of salt and pepper

Olive oil for the panPeel and slice the beets and potatoes on a mandoline. If you don't have a mandoline,

slice as thinly as possible with a regular knife.Add a splash of olive oil into a shallow, oven-proof pan and add the beets and

potatoes. You can layer these in a pattern or just throw them in. Add a dash of saltand pepper.

Cook the beets and potatoes either in the oven at 375 degrees or over medium-low

heat on the stove, covered, for about 30 minutes. If you use the stovetop, preheatthe oven to 350 degrees.

When the vegetables are tender, stir in the eggs and most of the herbs (save a smallamount for a garnish), and use a fork to make sure the eggs get to every part of thepan.

Place the pan in the oven at 350 degrees for about 20 minutes, or until the eggs are

cooked through. Garnish with the rest of the minced herbs.Serve hot or at room temperature.

42. Fish with Lemon-Egg Sauce

Serves 4, but can easily be adjusted for more guests1 onion, sliced

1 carrot, sliced diagonally

2 celery stalks, sliced diagonally2 bay leaves

salt and pepper4 fish steaks or fillets, or a whole side of fish for a crowd

2 teaspoons cornstarch2 eggs

juice of 1 1/2 lemons

1 tablespoon sugarchopped parsley for garnishPlace the onion, carrot, celery, and bay leaves in a wide, shallow pan.

Pour 3 cups of water, or enough to eventually cover the fish, into the pan. Add a dashof salt and pepper, and simmer on medium-low heat for about 10-15 minutes. Place

the fish in the pan and simmer on low heat for another 10-15 minutes.

Turn off the heat, and ladle off about 1 3/4 cups of the water into a smaller saucepan, to create a stock. Make a paste with the cornstarch and a bit of cold water in a

separate small bowl, and add it to the separated stock. Bring to a boil.In a separate bowl, beat the eggs, and stir in the lemon and sugar. Add a few

spoonfuls of the stock to the egg mixture to prevent the eggs from curdling, thenpour the whole egg/lemon mixture into the hot stock while stirring. Stir until the

sauce thickens a bit, but do not let it come to a boil.

Remove the fish from the pan. Remove the bay leaves and garnish with the carrots,celery, and parsley, and pour the sauce over it.

Serve hot or at room temperature.

43. Apple-Pear-Cranberry Kugel


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This kugel has a very light souffle-like texture. If you prefer a denser, more custardlike

texture, do not separate the eggs in the final stages of preparation.

Serves 8102 pounds tart apples1/2 pound pears

6 oz cranberries (half a bag of frozen cranberries)3/4 cup currants or raisins (or both) optional1/2 cup white wine or water

1/4 cup white sugar

1/4 cup brown sugar6 eggs, separatedPreheat oven to 350 degrees.

Peel and core the apples and pears, and cut them in half. Put them in a pan with the

cranberries, and the raisins, if you are using them. Add the wine or water and cover.Cook on low heat for about 20 minutes, or until the apples fall apart. Mash the fruit

into large chunks with a fork and add both sugars.Cook over medium-low heat for another 5 minutes. Turn off the heat and allow themixture to cool. When the mixture has cooled a bit, add the egg yolks to the pan and

stir well.Beat the egg whites in a clean bowl with an electric mixer until they form stiff peaks.Gently fold the egg whites into the fruit mixture.

Pour into an oiled or buttered baking dish and bake for about 40-50 minutes, or until

the top browns.Serve hot or at room temperature.

44. Potato Latkes

SERVES 6This is one of the most famous of Jewish foods and a specialty of Hanukkah. The

latkes are served as an appetizer, as a side dish, and even for tea with a sprinkling ofconfectioners' sugar. They can be marvelous if properly prepared, just before eating.

2 lbs (1 kg) potatoes2 large eggs

Salt

Oil for fryingPeel and finely grate the potatoes. Put them straight into cold water, then drain and

squeeze them as dry as you can by pressing them with your hands in a colander. Thisis to remove the starchy liquid, which could make the latkes soggy.Beat the eggs lightly with salt, add to the potatoes, and stir well. Film the bottom of a

frying pan with oil and heat. Take serving-spoonfuls, or as much as 1/4 cup (50 ml), of

the mixture and drop into the hot oil. Flatten a little, and lower the heat so that thefritters cook through evenly. When one side is brown, turn over and brown the other.

Lift out and serve very hot.

VARIATIONYou may add black pepper, chopped parsley, and finely chopped onion to the egg andpotato mixture.

Adding 4 tablespoons of potato flour binds the fritters into firmer, more compact

cakes, easier to handle but not quite as lovely to eat.

45. Plov

Serves 8-10

2 tablespoons canola oil2 medium Idaho potatoes, peeled, each cut into 8 wedges


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Serves 6

6 medium fennel bulbs

1/4 cup olive oil5 cloves garlic, sliced1 1/2 teaspoons salt

1/2 cup golden raisins2 cups chicken stock or vegetable stockzest of 1 lemon (about 1 tablespoon)

1 tablespoon lemon juice, or more to taste

Trim stalks and fronds (the green parts of the vegetable) from fennel bulbs, reservingfronds. Slice bulbs in half. Using a sharp knife, cut out tough inner root (it will bewhite in color) from each half. Slice fennel into 1-inch thick slices, rinse, and dry. Heat

olive oil in a large stockpot over medium heat. Add garlic and cook until softened but

not browned, about 3 minutes. Add fennel and cook 2 minutes, stirring occasionally.Add salt and chicken stock and bring to a boil. Reduce heat to a simmer, cover, and

cook 10 minutes. Remove cover, add raisins, stir, cover, and cook an additional 5minutes. Remove from heat, add lemon juice and lemon zest, and stir to incorporate.Transfer fennel to a bowl and spoon some of the liquid from the pot over the fennel.

Top with pine nuts and fennel fronds and serve warm.

48. Chick Peas for Purim

Makes about 2 cups

One 20-ounce can chick peas or garbanzo beansSalt to tasteFreshly ground pepper to taste

1. Place the chick peas with the liquid from the can in a saucepan. Simmer a few

minutes, until heated through.2. Drain the water. Sprinkle with salt and freshly ground pepper to taste. Serve in

a dish with toothpicks, or eat the chick peas as you would sunflower seeds orpeanuts.

49. Herbed Parsnip-Sweet Potato Pancakes

Makes 18-20 pancakes

I prefer not to use flour in these latkes, but if you like your pancakes to hold togethermore firmly, add 2 tablespoons of flour to the batter

2 large parsnips (about 12 oz), peeled2 medium sweet potatoes (about 12 oz), peeled

2-3 shallots, thinly sliced (about 2/3 cup)1 teaspoon salt

4 egg whites

1 1 /2 teaspoons chopped thyme3/4 cup canola oil for frying

Accompaniments: Sour Cream or Crme Fraiche

Using a food processor or box grater, grate parsnips and sweet potatoes. In a large mixing bowl,combine parsnips, sweet potatoes, shallots, salt, egg whites, and thyme.

Heat oil in a heavy skillet over medium heat. Working in batches, spoon 1/4 cup batter at a time

on to the skillet and press down with a fork to flatten. Fry for 2-3 minutes per side, until crisp andbrowned. Drain on paper towels and keep warm for up to one hour in a 200F oven.

Serve with sour cream or crme fraiche.

50. Sweet Sweet Potato Latke (Pareve)


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Preparation Time: 15 minutesFrying Time: About 10 minutes per batch

2 lbs. sweet potatoes or yams

2 Tbs. matzoh meal or flour2 eggs

1 tsp. baking powder

1 - 2 tsp. cinnamon (to taste)1/4 tsp. nutmeg

1/4 tsp. cloves

peanut oilPeel and grate sweet potatoes and remove any excess moisture (can put in dish towel orcheesecloth and squeeze out moisture). Beat eggs and add one at a time, mixing well. Add

matzoh meal or flour and baking powder. Add spices and mix well. Heat oil until hot and put large

spoonful for each pancake. Cook until brown and flip.Makes about 18 - 20 pancakes.

Note: For fluffier pancakes, separate eggs. Separate and add yolks where "add eggs." Beat egg

whites until stiff. Fold in egg whites after all other ingredients have been mixed in.

51. Gingered Sweet Potato Latke (Pareve)


Frying Time: About 10 minutes per batchUse same recipe as above, except:

1. Eliminate spices except for 1/4 tsp. clove2. Add 2-1/2 tsp. fresh ginger or 1 tsp. powdered ginger3. Add 1 tsp. tamari or soy sauce

4. Add two finely diced scallions

52. Curried Sweet Potato Latke (Pareve or Dairy)


Frying Time: About 10 minutes per batch2 lbs. sweet potatoes or yams1 apple

1/4 cup milk or soymilk

1/3 cup matzoh meal or flour3 eggs

1 tsp. baking powder1 tsp. curry

1/4 tsp. cayenne1/4 tsp. cumin

1/8 tsp. fresh ginger

1/4 tsp. garlicpeanut oil

Grate sweet potatoes and apple. Remove any excess moisture (can put in dish towel orcheesecloth and squeeze out moisture). Beat eggs and add one at a time, mixing well (see note

above for separating eggs for fluffier pancakes). Add milk. Add matzoh meal or flour and bakingpowder. Add spices and mix well. Heat oil until hot and put large spoonful for each pancake. Cook

until brown and flip.

Makes about 18 - 20 pancakes.

53. Green Latkes (Pareve)


Frying Time: About 10 minutes per batch


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2 medium zucchini1 large potato

1 small onion

3 Tbs. matzoh meal or flour1 tsp. baking powder

2 eggs

1/2 tsp. salt or soy sauce1/2 tsp. pepper

peanut oil

Grate zucchini and potato. Remove excess water (can put in dish towel or cheesecloth andsqueeze out moisture). Beat eggs and add one at a time, mixing well (see note above forseparating eggs for fluffier pancakes). Add matzoh meal or flour and baking powder. Add spices

and mix well. Heat oil until hot and put large spoonful for each pancake. Cook until brown and flip.

Makes about 12 - 18 pancakes.

54. Colorful Veggie Latkes (Pareve)

Preparation Time: 15 minutesFrying Time: About 10 minutes per batch

1 medium zucchini2 carrots

2 yellow finn potatoes1 red pepper

Proceed as with green latkes, except substituting vegetables.I've included a cheese latke to honor Judith. Judith fed the Assyrian general salty cheesepancakes which made him drink much wine. He got drunk and fell asleep and Judith cut off his

head, saving the Jews from death by his command.

55. Cheese Latkes (Dairy)


Frying Time: About 10 minutes per batch2 potatoes2/3 pound of farmer's cheese, dry cottage cheese, or dry feta cheese

2 eggs

2-1/2 Tbs. matzoh meal or flour1/4 tsp. baking powder

1/4 tsp. salt or tamari (eliminate if using feta cheese)1/2 tsp. pepper

1 tsp. garlic or 2 garlic clovespeanut oil

Peel, cube, and boil potatoes. Mash. Add cheese. Beat eggs well and add. Add matzoh meal or

flour, baking powder, and spices. Heat oil until hot and put large spoonful for each pancake. Cookuntil brown and flip.

Variation: Use one potato and 10 oz. package of spinach (frozen or cooked), well drained andchopped. This is especially tasty if you're using feta.

While there's nothing like the traditional applesauce and sour cream, here's a bit of variation. It'seasy to make and tastes great.

56. Apple Pear Sauce (Pareve)


Cooking Time: About 20 minutes8 medium apples

5 medium pears


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3 tsp. lemon rind1 tsp. cinnamon (or to taste)

Core and cut apples and pears. Cover well with water and cook until soft. Stir occasionally to

prevent sticking. Put through foley food mill or force through colander to remove skins andseeds. Mix in lemon rind and cinnamon.

57. Apple Cranberry Sauce (Pareve)

Preparation Time: 10 minutesCooking Time: 20 minutes

9 medium apples1/2 bag of fresh cranberries1/2 cup honey or to taste

1 tsp. lemon rind

Core and cut apples. Cover well with water and cook until soft. Stir occasionally to preventsticking. Cover cranberries with water and cook until very soft (about twenty minutes). Drain. Put

apples through foley food mill or force through colander to remove skins and seeds. Add

cranberries, honey, and lemon rind.

58. Cheese Lokshen Kugel

SERVES 6

This deliciously creamy noodle dish is a specialty of Shavuot. It can be savory orsweet.

10 oz (300 g) medium egg noodles4 tablespoons butter

Salt2 eggs

1/2 lb (250 g) curd or cream cheese

2 cups (500 ml) sour creamA good pinch of nutmeg (optional)

Cook the noodles in boiling salted water till tender, then drain, and mix with thebutter.

At the same time, in a large bowl, with a fork, beat the eggs with the curd or creamcheese, then beat in the sour cream. Add salt and nutmeg, if using, and mix in the

cooked pasta. Pour into a baking dish and bake at 350 F (180 C) for 30 minutes, oruntil set.

VariationsUse vermicelli instead of flat noodles.

This kugel can also be a sweet dessert. In this case, do not add salt or nutmeg to thecheese mixture. Add instead 1/2 cup (125 g) sugar, the grated zest of an orange or a

lemon and 3/4 cup (100 g) black or golden raisins, or dried pitted cherries.

59. Tzimmes of Yesteryear

Serves 15Carrots:

1 pound carrots, peeled and sliced in rounds1 cup brown sugar

A squirt of honey

4 or 5 prunes (optional)Kneidlach:

1 pound schmaltz--unrendered/raw chicken fat (or 3 sticks margarine, if you must)2 white onions

1 pound flour (a mixture of white flour and course semolina is optimal)


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11/2 teaspoons salt1/2 teaspoon course ground pepper

Optional

A piece brisket or flanken1 white onion

Salt and pepper

Place the carrots in a bowl. Add the sugar and honey. Stir well and let sit in therefrigerator at least a few hours, preferably overnight.

Preheat the oven to 400 degrees and place the carrot-sugar mixture in a large

casserole dish. Add the prunes if you're using them.Chop the onions and place in another bowl. Chop the schmaltz and add to the onions.Add the flour salt and pepper. Start mixing with a wooden spoon and then knead with

your hands until it becomes doughy. Roll the dough like a sausage and place it in the

center of the casserole dish, with the carrot mixture.If including the optional meat, rub the brisket with salt and pepper. Sautee an onion

and pan-sear the brisket in the same pan. Bury the meat under the carrots, together

with the kneidlach mixture.The carrots should have released some liquid. Depending on the amount of moisture,add some water--just enough so the carrots are covered.

Cover the dish and place it in the oven. After 15 minutes, turn the temperature downto 320 degrees. Cook for about three to four hours, checking periodically to make

sure the dish doesn't boil over.

Can be frozen and reheated.

60. Tzimmes of Tomorrow

Serves 6

1 tablespoon olive oilA small bunch of scallions, a leek, or a bunch of chives

1 pound carrots, peeled and sliced

1/4 cup honey (or a little less of agave nectar)1 cup apple juice or apple cider1/4 teaspoon salt

Choose three of the following (what suits your taste):

1 cinnamon stick (discard before serving)1/2 teaspoon ground nutmeg

1 teaspoon ground cumin

1/2 teaspoon freshly grated ginger2 teaspoons chopped fresh mint2 or 3 cloves in cheesecloth (discard before serving)

1/4 cup coarsely chopped shelled walnuts or pistachios

Sautee the onions in the oil for a minute. Add the carrots and when browned, addeverything else, including whatever spices you've chosen. Bring to a boil in a large

pot. Reduce the heat to low, cover, and simmer for 15 minutes, or until the carrotsare very soft. Remove and discard cinnamon stick and cloves before serving.

61. Savory Sausage Stuffing

If you are a vegetarian, simply replace meat sausage with veggie breakfast sausage

patties.Ingredients:

4-5 cups leftover bread, cut or broken into chunks4 celery ribs1 yellow onion

2-3 garlic cloves


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1/4 teaspoon fresh or dried sage leavesOlive oil

2 cups beef sausage (or vegetarian sausage)

1-2 cups chicken or vegetable stock1 egg

Salt and pepper to taste

Chop celery and onion into small to medium pieces depending on your taste; chopgarlic into small pieces. Set aside.

Take sausage out of casings, and break into pieces. Sautee sausage in frying pan with

1-2 tablespoons of olive oil until browned. Remove from pan with a slotted spoon andset aside. Sautee celery, onion, and garlic in the leftover oil until translucent. Addsage leaves during the last 1-2 minutes of cooking.

Grease a 9x13 baking pan, pyrex, or aluminum pan on all sides. Put bread pieces in

pan. Add sausage and cooked celery and onion mixture, and toss together.Add chicken or vegetable stock and mix together; add egg and mix together. (The

mixture will be a little slimy, but that?s good - it will mean a moist stuffing)

Cover with aluminum foil and bake at 350 degrees for 30 minutes. Remove foil andbake for another 15 minutes.

62. Cereal Coated Fish Bites or Chicken Fingers

This recipe can be used with cornflakes, bran flakes, Chex, Rice Krispies--whateveryour heart desires though I would probably steer away from Fruity Pebbles or

Cinnamon Toast Crunch. Alternatively, you can use potato chips or vegetable chips.Ingredients:2 white fish filets such as flounder, tilapia, or cod cut in pieces (you can also use 2-3

chicken breasts cut in pieces)

2-3 cups flour1 teaspoon salt

1 1/2 teaspoons pepper

1/2teaspoon cayenne pepper2-3 eggs2 cups cereal of your choice, crushed

Oil

Cut fish or chicken into strips and set aside. Place cereal in a sealable plastic bag,and pound until broken up. You can use a pot, heavy bottle, or rolling pin for

pounding.

In a shallow baking dish spread 2 cups of flour mixed with the pepper, salt, andcayenne pepper. In another bowl, crack eggs and beat lightly with a fork.Take a strip of fish or chicken and dip it first in the flour mixture, then dip it in the

egg, and finally dip it in the crushed cereal. Repeat until all strips are coated. This

process is called dredging.Coat a frying pan with oil and place on medium heat. When the oil is warm (but not

so hot it is sizzling or smoking), place coated strips of fish or chicken in the pan andcook on each side. The cooking time is approximately 2-3 minutes per side, but it willvary depending on whether you are using fish or chicken and how large each strip is.

Serve with condiment of your choice.

63. Yerushalmi Kugel

Serves 10-12

One 16-oz. package thin egg noodles1/2 cup canola oil1 cup sugar

6 eggs, beaten


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1 1/2 teaspoons kosher salt1 tablespoon finely ground black pepper

Preheat oven to 350F. Cook noodles according to package directions; rinse and drain

well. In a heavy skillet, combine oil and sugar over medium heat. Cook, stirringconstantly, until sugar is very dark but not burnt, about 11-12 minutes. Remove from

heat.

In a large bowl, quickly combine drained noodles and caramelized sugar. Stir toincorporate. Let cool at least 10 minutes, then add eggs, salt, and pepper and stir to

combine. Grease the bottom and sides of a 6-quart soup pot or Dutch oven and pour

noodle mixture into pot. Do not cover pot. Bake for 2 hours, or until kugel is very darkbrown and top is crusty.Note: if you prefer a more traditional kugel, yielding flatter, square servings, bake in a

greased 9" x 13" casserole for about 75 minutes.

V. VEGETARIAN ENTREES - 11 Recipes

64. Atayef (stuffed Syrian pancakes)

Makes 48 pancakesAdapted from A Fistful of Lentils (Harvard Common Press) by Jennifer Felicia Abadi.For Rosewater Syrup:

3/4 cup cold water

2 cups sugar1 tablespoon plus 2 teaspoons rose water

1 tablespoon fresh lemon juiceFor Filling:

1/2 cup cold water1/2 cup whole milk

3 heaping tablespoons dried cream of rice cereal

1 1/2 tablespoons sugar1 teaspoon rose water (optional)

1 cup whole-milk ricotta cheeseFor Pancakes:

2 cups unbleached all-purpose flour1 teaspoon baking soda

1/2 teaspoon baking powder1/2 teaspoon salt

1 tablespoon sugar1 egg, lightly beaten

2 cups plus 1 1/2 tablespoons lukewarm water2 cups vegetable oil

Make the Syrup:

Bring the water and sugar to a boil in a medium saucepan. Reduce heat and simmer,stirring occasionally, for 12-15 minutes, until liquid thickens slightly. Remove from

heat and immediately stir in rosewater and lemon juice. Cool, then transfer to anairtight container. Refrigerate until very cold, for 5-6 hours or overnight. Keeps for up

to 1 month in the refrigerator.Make the Filling:

Combine the water and milk in a saucepan and bring to a boil. Add the cereal, lower

heat and stir for 30 seconds. Remove from heat, cover and let stand for 3 minutes.Transfer to a medium-sized bowl and add the sugar, rose water, and ricotta. Mix well

to combine and reserve.Make the Pancakes:Combine the flour, baking soda, baking powder, salt, and sugar in a large bowl. Add

the egg and blend well.


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Grease a large skillet or griddle with oil and heat until very hot. Pour batter, about 11/2 tablespoons at a time, onto the skillet to form 3-inch round pancakes. When

undersides are browned and pancakes appear dry, remove to a platter and reserve.

While pancakes are still warm place a heaping tablespoonful of cheese filling in thecenter of each pancake. Fold pancake in half and pinch edges with fingers until wellsealed

(do six pancakes at a time, then fry, to ensure that the pancakes are warm

enough to make the edges seal together). Heat 1 cup oil over medium-high heat in amedium saucepan. Using a slotted spoon gently lower the pancakes into the hot oil 2-

3 at a time and fry until dark brown, being careful not to burn, 1 1/2 to 2 minutes.

Remove the pancakes from the oil and immediately submerge in the syrup, turning tocoat and soaking for 1 minute, adding additional syrup as necessary.Drain pancakes in a colander and serve warm or at room temperature.

65. Blintzes

MAKES 12

Blintzes are of Hungarian origin. Pancakes of every kind with various fillings, called

"palacsinta," are common in Hungary.For the Pancakes

1 cup (150 g) flour1-1/4 cups (300 ml) milk

2/3 cup (150 ml) water1 egg

1/2 teaspoon salt1 tablespoon oil plus more for greasing the pan

For the Filling1 lb (500 g) curd cheese

1/2 lb (250 g) cream cheese1/2 cup (100 g) or more sugar, to taste

Zest of 1-1/2 lemons

3 egg yolksA few drops of vanilla extract (optional)3/4 cup (100 g) currants or raisins soaked in a little rum for 1/2 hour (optional)

2-3 tablespoons melted unsalted butter

Confectioners' sugar to sprinkle on (optional)2 teaspoons cinnamon to sprinkle on (optional)

Sour cream to pass around

Add the milk and water to the flour gradually, beating vigorously. Add the egg, salt,and oil and beat the batter until smooth. Leave to rest for 1-2 hours.Heat a preferably nonstick frying pan--with a bottom not wider than 8 inches (20

cm)--and grease very slightly with oil. Pour about half the pan around until its entire

surface is covered with batter. The batter and the resulting pancake should be thin.As soon as the pancake is slightly browned and detached, turn it over with a spatula

and cook a moment only on the other side. Continue until all the batter is used andput the pancakes in a pile.For the filling, blend the curd and cream cheese with the sugar, lemon zest, egg

yolks, and vanilla, if you like, in a food processor. Then stir in the raisins, if using.

Take each pancake, 1 at a time, put 2 heaping tablespoons of filling on the bottomhalf, fold the edge of the pancake over the filling, tuck in the sides so that it is

trapped, and roll up into a slim roll. Place the rolls side by side in a greased oven

dish. Sprinkle with butter and bake in a preheated 375 F (190 C) oven for 20 minutes.Serve hot, dusted with confectioners' sugar and cinnamon, if you like, and pass thesour cream for people to help themselves if they want to.

Variations

For an apple filling: Peel and core 2 lbs (1 kg) apples. Steam in a pan with the lid on


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and only a drop of water. Then puree and sweeten with sugar to taste, and add 1teaspoon cinnamon and a few gratings of nutmeg.

For a cherry filling: Pit 2 lbs (1 kg) cherries and steam them in a pan with the lid on.

Some mix this with 1/2 cup (75 g) ground almonds and 2 or 3 drops of almondextract.

66. Strawberry Rhubarb Blintzes

This recipe highlights one of spring's most dazzling fruit and vegetable combinationsand makes 10-12 blintzes.

Filling:2 1/2 cups sliced rhubarb (about 1/2 pound)1 cup sliced strawberries

1/3 cup sugar

1 teaspoon orange zestMake the filling first. Combine ingredients in a saucepan and cook over medium heat

until the rhubarb is tender and the juice has thickened slightly--about 8-10 minutes.

Remove from heat and allow to fully cool before using.Blintz leaves:

1 cup flour1 cup milk

3 eggs2 teaspoons sugar

Pinch of saltCombine ingredients in a blender and mix until smooth. Let the mixture rest for about15-20 minutes.

Place a non-stick pan over medium heat--ideally, the pan should be about 8 inches in

diameter. Coat with a little butter. Pour 3-4 Tablespoons of batter in the pan andquickly pick the pan up off the heat and swirl it around to spread the batter thinly and

evenly around the pan. Cook until the top is dry and the bottom is golden.

Remove the blintz wrapper with a spatula and place it on a piece of wax paper.Continue cooking the wrappers, stacking them on the wax paper as you go.When the wrappers are cool, spoon about 2 Tablespoons of filling onto the center of

the uncooked side of the blintz wrapper. Fold the two sides of the wrapper to the

center. Starting at the bottom, fold the wrapper up approximately 1/3 of the way.Then, moving in the same direction, fold it up again to create a rectangular package.

(If you/your family has a different folding method, feel free to improvise.)

From here, the blintzes can be wrapped tightly and frozen for up to one month.When you're ready to eat, heat a little butter in a large skillet over medium heat.When the butter is bubbly, place the blintzes, seam side down and cook until golden

on both sides. Transfer blintz to a paper towel or plate. Serve immediately, sprinkled

with powdered sugar or with a dollop of sour cream.

67. Falafel

YIELD: ABOUT 20 BALLS

1 cup dried chickpeas1 teaspoon cumin

Half a large onion, roughly chopped (about 1 cup)

1 teaspoon baking powder4-6 tablespoons flour

2 tablespoons finely chopped fresh parsleySoybean or vegetable oil for fryingChopped tomato for garnish

2 tablespoons finely chopped fresh cilantro


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Diced onion for garnish1 teaspoon salt

Diced green bell pepper for garnish

1 teaspoon dried hot red pepperTahina sauce

4 cloves garlic

Pita bread1. Put the chickpeas in a large bowl and add enough cold water to cover them by at

least 2 inches. Let soak overnight, then drain. Or use canned chickpeas, drained.

2. Place the drained, uncooked chickpeas and the onions in the bowl of a foodprocessor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic,and cumin. Process until blended but not pureed.

3. Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want

to add enough bulgur or flour so that the dough forms a small ball and no longersticks to your hands. Turn into a bowl and refrigerate, covered, for several hours.

4. Form the chickpea mixture into balls about the size of walnuts, or use a falafel

scoop, available in Middle Eastern markets.5. Heat 3 inches of oil to 375 degrees in a deep pot or wok and fry 1 ball to test. If it

falls apart, add a little flour. Then fry about 6 balls at once for a few minutes on each

side, or until golden brown. Drain on paper towels. Stuff half a pita with falafel balls,chopped tomatoes, onion, green pepper, and pickled turnips. Drizzle with tahina

thinned with water.

Note: Egyptians omit the cilantro and substitute fava beans for the chickpeas.

68. Fassoulyeh b'Chuderah

A vegetarian bean stew with cinnamon and tomato.

Serves 6-8

l lb. (2 1/2 cups) dried cannelini or navy beans3 tablespoons vegetable oil or olive oil

1 large onion, chopped (about 2 1/2 cups)2 tablespoons minced garlic

one 6-oz. can tomato pasteone 14-oz. can diced tomatoes with juice

4 cups cold water or vegetable broth

1 tablespoon lightly packed brown sugar1 1/2 teaspoons ground cinnamon

1 teaspoon salt1/8 teaspoon black peppercooked rice

Cover the beans with cold water and remove any rocks, dirt, or other debris from the

surface of the water. Drain water and transfer to a 4-quart saucepan. Cover withwater, bring to a boil, reduce heat, and simmer vigorously until beans are just cooked

but not soft, about 45 minutes. Drain water and reserve beans.

Heat the oil in a heavy soup pot over medium-high heat. Cook the onions, stirring,until translucent, about 4-5 minutes. Add garlic and cook 1 additional minute; do notburn. Add the tomato paste and cook, stirring constantly, about 2 minutes. Add diced

tomatoes, water, brown sugar, cinnamon, salt, and pepper and stir to combine.

Return to a boil, then reduce heat, cover, and simmer over medium-low heat untilbeans are very soft and liquid has thickened considerably, about 1 1/2-2 hours. Serve

in bowls over basmati rice.

69. Kasha Varnishkes

Buckwheat with bowtie noodles.


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Serves 61 cup kasha

1 egg

1 large onion, diced1 teaspoon salt, divided

2 tablespoons canola oil

1 cup egg bowtie pasta (wheat pasta is an acceptable substitute)2 cups low sodium chicken broth or water

1/4 teaspoon fresh ground pepper, or more to taste.

Heat oil in a 3- or 4-quart saucepan over medium heat. Saute onions until golden andedges are slightly charred, about 10-12 minutes. Transfer from saucepan to a plate,scraping as much of the onion from the saucepan as possible.

While onions are cooking, cook pasta according to package directions, drain and

reserve. Beat egg in a small bowl. Add kasha and stir until kasha is well coated withegg. In the same pan used to cook the onions, heat kasha over medium heat, stirring

constantly, until egg is cooked away and kasha separates into individual grains.

Add chicken broth or water and bring to a boil. Reduce to a low simmer, cover andcook until kasha absorbs liquid, about 10 minutes. Remove from heat. Remove cover,

add onions and pasta, recover, and let sit an additional 10 minutes. Season with

additional salt and pepper to taste.

70. Passover Spinach and Cheese Lasagna

A year-round favorite reimagined for Passover.

Serves 12one 1 lb package frozen spinach, completely defrosted3 cups (1 1/2 lbs) small-curd cottage cheese

3 cups (3/4 lb) shredded mozzarella cheese

1/2 cup shredded parmesan cheese1/4 cup chopped parsley

3/4 teaspoon salt1/4 teaspoon black pepper

2 jars (about 6 1/2-7 cups) marinara sauce8 or 9 whole boards matzah (regular or whole-wheat)

Preheat oven to 400F. Combine cottage cheese, 1 1/2 cups mozzarella, parsley, salt,

and pepper in a bowl and stir to incorporate. Reserve. Using your hands, squeezeexcess moisture from spinach and separate spinach until it is no longer clumped (you

should end up with about 3 1/2-4 cups spinach). Reserve.Spoon 3/4 cup marinara sauce into the bottom of a disposable, high-sided lasagnapan. Fit matzah to cover as much of the bottom of the pan as possible, breaking into

pieces where necessary. Pour 1 1/2 cups sauce on top of matzah and distribute

evenly. Spoon about 1 cup of the cheese mixture onto the matzah and distributeevenly. Sprinkle about 1 1/4 cups of the spinach on top of the cheese, then sprinkle 2

tablespoons parmesan cheese. Repeat matzah-sauce-cheese-spinach-parmesan

process two more times, then cover with a fourth layer of matzah. Pour remaining 11/2 cups sauce on top of matzah.Let lasagna rest for 15 minutes before baking to allow matzah to moisten slightly.

Cover lasagna with foil and bake for 35 minutes. Remove foil and sprinkle remaining

1 1/2 cups mozzarella on top of lasagna. Reduce oven temperature to 350F andbake lasagna an additional 30 minutes, until cheese is bubbly and browned around

the edges. Remove from oven, let rest for 5 minutes, and serve hot.

71. Pizza Ebraica di Erbe

Double-crusted vegetable pie

8/7/2019 Basic

basic jewish cuisine

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