Jewish Foods: Main Dishes

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Baked Fish

Supplies

baking sheet

grater

Ingredients

1 lb Haddock or cod or any white kosher fish

1/4 cup bread crumbs

1/4 tsp. paprika

1/2 tsp. dill

1 tbs. vegetable oil

1/2 tsp. grated lemon rind

1 tbs. mayonnaise (light or low fat can be used)

Vegetable Spray

salt and pepper to taste (optional)

Procedure

Chicken Procedure:

Combine bread crumbs, dill, paprika, and lemon rind on a plate. Add in salt and pepper to mixture if using.

Add oil and blend mixture with fork until thoroughly combined.

Spread a light coating of mayonnaise on both sides of fish.

Press fish into crumb mixture to coat both sides.

Place on baking sheet that has been pre-sprayed with Vegetable Spray.

Pre-heat oven to 450 degrees and bake for 12 minutes or until fish flakes easily with a fork.

Note: Fish can be served with potato and vegetable or a green salad.

Baked Shoulder of Veal

1 1/2 Tbsp. each olive oil and chicken fat
1 1/2 kilos veal shoulder
2 carrots, sliced
1 large onion, sliced
10 - 12 sprigs celery, diced
1 cup white wine
1 cup chicken stock
4 bay leaves
salt and pepper to taste

In a heavy skillet heat the olive oil and margarine and in this fry the veal until browned all over.

In a baking dish place the carrots, onions and celery and over these lay the veal. Cover with aluminum foil and bake in an oven that has been preheated to 180 degrees Celsius (350 Fahrenheit) for 1 - 1 1/2 hours. After the first 1/2 hour uncover and baste with some of the wine. Cover again and continue to baste periodically until half a cup of the wine has been used. Test the meat to see if it is cooked and when done remove and keep warm.

Transfer the gravy to the skillet in which the veal was browned, pour in the remainder of the wine and cook until the wine is near- ly evaporated. Add the stock, bay leaves and salt and pepper and cook over a low flame for about 1/2 hour, adding stock if necessary. Correct the seasoning, remove from the heat and strain. To serve, slice the shoulder and pour over the gravy.

(Serves 4 - 6)

Blintzes

Throughout the Western world people eat crepe suzettes. Blintzes are the Jewish eastern European version of the French treat. The Israeli bent on having a light meal in the evening, after a theater performance or movie, will choose from among a number of specialty restaurants serving this delicacy with a choice of several different fillings.

Filling

1 lb. dry cottage cheese
1 small package cream cheese
1 egg
cinnamon
2-3 tbs. sugar
raisins (optional)

Batter

1 cup flour
1/4 tsp. salt
1 cup water, soda water or milk
2 eggs

For filling: combine cheeses, sugar, and egg. Add cinnamon and raisins.

For batter: Combine flour, water and salt. Add eggs and beat until smooth. Spoon a little batter into a heated, greased 7-inch frying pan (crepe-size), just to coat bottom, tipping to spread it thin. Cook on one side only then turn onto a towel. Place about 1 1/2 tbs. filling on each pancake, roll up, tucking in ends. Bake for 10 minutes at medium heat.

Breaded Sole in Wine

4 whole sole, about 675 gr. each (can also use plaice or any other flat fish)
salt and pepper to taste
3/4 cup butter, melted
6 shallots, chopped
2 Tbsp. parsley, chopped
1 1/2 cup dry breadcrumbs
3/4 cup white wine for cooking
lemon wedges for garnish

Remove the skins and clean the fish, making an incision along the bone. Salt and pepper the fish and then dip into the melted butter. (Do not discard the remaining butter). Grease a heatproof casserole dish and sprinkle the chopped shallots and parsley over the bottom. Place the fish on top, sprinkle with the breadcrumbs, and then pour over the wine. Bake in a hot oven until the breadcrumbs are browned.

Remove the fish to a preheated serving platter and set aside to keep warm. Let the liquids in the casserole boil until reduced to 3/4 of the original volume, remove from the heat and add the butter. Swirl well and then pour this sauce over the fish. Serve immediately, garnished with lemon wedges. Serves 4.

Brisket

Supplies

small roasting pan with cover to hold a 3 - 4 lb. brisket or roasting pan about 8 x 10 inches and heavy aluminum foil for cover.

Ingredients

3-4 lbs. brisket

2 medium onions sliced

1/3 cup honey

1/2 cup water

1/2 cup chili sauce

1/2 tsp. garlic powder

pinch of salt and/or pepper (optional)

Procedure

Place meat in roasting pan.

Cover with sliced onions

Mix honey, water, chili sauce, and garlic powder together in bowl.

Pour mixture over meat.

Cover roasting pan with cover or cover with aluminum foil.

Pre-heat oven at 325 degrees.

Bake 3 to 3 1/2 hours until meat is easily pierced with fork.

1/2 way through cooking time, check to see if there is enough liquid, if not add a small amount of water so that it will not dry out.

Strain sauce in a separate container and refrigerate both meat and sauce separately.

The next day slice meat against the grain.

Remove fat from top of sauce.

Place sauce and meat back in roasting pan so that meat will absorb more flavors and heat thoroughly in oven.

NOTE: Meat will slice much more easily when cold. Makes 4 -5 servings.

Best if cooked the day before.

Can be sliced and frozen in single layer.

USING LEFTOVERS: Cut up in bite size pieces, and mix with stir fry vegatables, served over rice.

Brisket of Beef in Wine

Ingredients:

1 cup dry red wine
1/2 cup lemon juice
1/4 cup oil
2 onions, chopped coarsely
1 carrot, chopped
4 cloves garlic, chopped
11/2 tsp. salt
1 tsp. black pepper
3/4 tsp. sugar
1 brisket of beef, about 1 1/2 - 2 kilos

Combine all of the ingredients except the beef and mix thoroughly.

Place the meat in a roasting pan and pour over the marinade, turning the meat until well coated on all sides. Cover the pan and refrigerate, turning the meat occasionally, for 12 - 16 hours.

Place the roast, tightly covered, in a medium oven and let cook until the meat is tender (about 3 - 31/2 hours). Remove the meat to a serving platter and skim off the excess fat from the liquids. Reheat the sauce and serve in a gravy boat. Serve hot.

Serves 6-8.

Brisket Using Onion Soup Mix

Supplies

small roasting pan with cover to hold a 3 - 4 lb. brisket or roasting pan about 8 x 10 inches and heavy aluminum foil for cover.

Ingredients

1 package onion soup mix

3-4 lbs. brisket

3/4 cup water

2 or 3 Whole Allspice balls or 1/8 tsp. Crushed Rosemary (optional)

1/2 tsp. garlic powder

pinch of salt and/or pepper (optional)

Procedure

Place meat in roasting pan.

Mix onion soup mix, water, garlic powder, peper, allspice or rosemary together.

Pour mixture over meat.

Cover roasting pan with cover or cover with aluminum foil.

Pre-heat oven at 325 degrees.

Bake 3 to 3 1/2 hours until meat is easily pierced with fork.

1/2 way through cooking time, check to see if there is enough liquid, if not add a small amount of water so that it will not dry out.

Strain sauce in a separate container and refrigerate both meat and sauce separately.

The next day slice meat against the grain.

Remove fat from top of sauce.

Place sauce and meat back in roasting pan so that meat will absorb more flavors and heat thoroughly in oven.

NOTE: Meat will slice much more easily when cold. Makes 4 -5 servings.

Best if cooked the day before.

Can be sliced and frozen in single layer.

USING LEFTOVERS: Cut up in bite size pieces, and mix with stir fry vegatables, served over rice.

Chicken with Almonds

1 chicken, about 1 1/2 kgs., quartered
2 medium onions, chopped
100 gr. whole blanched almonds
about 1/2 cup olive oil
4 hard-boiled eggs, halved
2 Tbsp. parsley, chopped
8 cloves garlic, crushed
1/2 tsp. pepper or more to taste
pinch or two of saffron
salt as required

Make a paste by grinding together 1 Tbsp. of the salt and half the garlic cloves. Rub the chicken parts on all sides with this mixture. Rinse well and then pat dry with paper toweling. In a mortar, combine the remaining garlic with the parsley and pound to a paste. Moisten the mixture with 1 Tbsp. of the olive oil and add the saffron and pepper. With this mixture rub the chicken thoroughly. Cover and refrigerate for about 24 hours.

Heat 4 Tbsp. of the oil in a heavy flameproof casserole and saute the onion until just golden. Add the chicken and continue to saute until the chicken is golden brown on all sides. Add about 2 cups of water, bring to the boil, cover, reduce the flame and simmer gently for about 45 minutes, turning the chicken several times. Add water if necessary to prevent the casserole from drying out.

Heat 1 Tbsp. oil in a skillet and fry the almonds until golden brown. Drain on paper toweling. To serve, spoon the almonds over the chicken, garnish with the hard-boiled eggs and serve hot.

Serves 4.

Chicken Braised in Cide

8 small sage leaves
2 very small chickens (can substitute
4 pigeons or game hens)
2 Tbsp. chicken fat
1 medium onion, chopped coarsely
1 carrot, chopped coarsely
1 small turnip, chopped coarsely
2 cups apple cider or apple juice
1 bouquet garni made by tying together
3 sprigs of parsley, 2 sprigs of thyme and 1/2 bay leaf
1/4 cup parsley, chopped

Divide the sage leaves into equal portions and place them inside the cavity of the birds. Sew the birds closed.

In a large flameproof casserole, melt the fat over a high flame. Brown the birds well in the melted fat, and then remove them and reduce the flame. Add the onion, carrot and turnip, cover and let cook for 5 - 6 minutes. Place the birds on the vegetables and then pour on the cider. Bring to a boil, add the bouquet garni, cover and transfer to a medium oven for 2 hours.

Remove the birds from the casserole and set aside to keep warm. Strain the liquids in the casserole, pressing down on the vegetables to squeeze out the liquids. Place the birds on a warmed serving platter, pour over some of the juices and sprinkle with the parsley. Serve the remaining juices separately. (Serves 4)

Chicken Curry

After its independence, Israel discovered a new Jewish communitythe Cochin Jews of India. Tradition has it that these Jews were exiled to India after the destruction of the Second Temple. Though outwardly resembling Indians, the Cochin Jews maintain their distinctive tradition. One of their principal dishes is chicken curry which has now been incorporated into Israeli cuisine.

2 lbs. chicken
4 large tomatoes
2 apples
1-1/2 cups flour
1/2 cup water
3 tbs. olive oil
2 garlic cloves
2 tbs. sugar
5 large onions
1-1/2 tsp. salt, pepper
2 tbs. grated coconut (optional)
1 cup chopped parsley
1 tsp. ginger, ground
1 (or more) tbs. curry powder
3 cups clear broth or coconut milk

Cut chicken into serving pieces and fry in 1 tbs. oil until lightly browned. Add water and simmer for 20 minutes until chicken pieces are tender. Drain and put aside. Add onions, garlic, tomatoes, parsley and apples (all diced) to the frying pan and saut over medium heat. Add sugar, ginger and curry powder. Sprinkle with flour and pour in clear broth or coconut milk. Add coconut and chicken and saute for an additional 10 minutes over medium heat. Serve hot with rice.

Chicken Paprika

Chicken is extremely popular in Israel, because it is relatively inexpensive and can be prepared in many ways. Chicken paprika is, of course, a Hungarian variation. With the amount of chicken Israelis consume, it is hard to imagine a family going without it for very long.

1 - 4 lb. pullet
3 tbs. flour
2 tbs. salt
1/4 tsp. pepper
4 tbs. chicken fat or margarine
1-1/2 cups sliced onion
1 tbs. paprika
1 cup boiling water

Cut up chicken and season with flour, salt and pepper. Brown chicken in the fat (or margarine). Remove chicken and brown onions in remaining fat (or margarine). Return chicken to the pan, sprinkle with paprika and add water. Cover and cook over low heat for 1-1/2 hours or until chicken is tender.

Chicken with Prune Stuffing

750 gr. pitted prunes
1 large chicken, about 2 1/2 kilos
2 tsp. salt
1 tsp. each sweet paprika and black pepper
1/2 tsp. oregano

Place the prunes in a bowl and pour over boiling water to cover. Let stand 1 hour. With a slotted spoon remove the prunes and set aside. Reserve the liquids.

Cut away unwanted fat from the chicken and wash the chicken thoroughly inside and out. Pat dry with toweling and sprinkle the cavity with 1 tsp. of the salt. Sprinkle the outside of the chicken with the remaining salt, pepper, paprika and oregano.

Loosely stuff the cavity with the prunes, place in an ovenproof casserole and roast in a medium oven for 40 minutes, basting frequently with the liquid from the prunes. Add the remaining prunes and continue roasting until the chicken is done (about 40 minutes longer). Serve hot.

(Serves 6 - 8)

Chicken Schnitzel

Supplies

measuring cup

large frying pan

spatula

plastic wrap

meat mallet or pot cover

2 Plates

1 Bowl

Ingredients

3 - 4 Boneless Chicken Breasts

1/3 cup flour

1 egg

1/4 cup of water

2/3 cup of dried bread crumbs or Matzah meal

garlic powder to taste

onion powder to taste

black pepper to taste

1 - 2 tbs. vegetable oil

Procedure

Mix egg with water in bowl.

On a seperate plate mix together flour with pepper, garlic powder, and onion powder.

Place bread crumbs on the other plate.

Remove any visible fat from chicken breast.

Place the chicken breast between 2 layers of plastic wrap.

Hammer chicken breast with mallet or cover from pot on both sides to make it thinner.

Heat frying pan on medium high until heated.

Add 1 tbs. vegetable oil to pan.

Coating and Frying Procedure

Lightly coat chicken breast in flour on both sides.

Tap to shake off extra flour.

Dip in egg wash.

Then in egg crumbs completely coat both sides, patting lightly so that bread crumbs will stick to the chicken

Place in frying pan.

Fry for about 3 minutes on each side until brown.

NOTE: To keep warm place in oven at 200 - 250 degrees. Can also be frozen with aluminum foil between layers of schnitzel and reheated at a pre-heated 400 degree oven for several minutes.

Can be served with extra wide egg noodles, carrots, and string beans.

Makes 3 - 4 servings.

Chicken in Walnut Sauce

1 chicken (about 1 1/2-2 kgs.)
1 small onion
1 sprig each tarragon and parsley
olive oil as required
400 gr. walnuts, shelled and finely ground
6 Tbsp. white vinegar
1 medium onion, chopped finely
2 cloves garlic, chopped finely
1/4 cup coriander, chopped
hot paprika or several dashes of Tabasco, to taste
2 cups chicken stock
1/4 tsp. fenugreek
1/4 tsp. each turmeric and coriander

Wash the chicken under cold running water and then dry well. Place the whole onion, tarragon and parsley in the cavity of the bird, and then brush the skin with olive oil.

Place the chicken in a roasting pan and put in an oven that has been preheated to very hot. Immediately reduce the oven temperature to medium and roast the bird until it is tender (40 - 45 minutes).

Heat about 1 Tbsp. of olive oil in a skillet and saute the chopped onion until it is translucent. Remove from the heat and add the remaining ingredients, mixing well. Serve this spice mixture in a sauceboat. Serves 4.

Cholent

2 cups onions, chopped
2 kilos potatoes, peeled and quartered
1 cup pearl barley
3 cups white beans, soaked overnight in water
1/2 kilo chicken fat
2 tsp. each salt and black pepper
1 tsp. paprika
1 kilo brisket of beef, cut into 2" (5 cm.) cubes
1 kilo stuffed kishke (see following recipe)
oil for frying

In a heavy skillet saute the onions until golden brown.

Grease a large heavy saucepan or kettle. In this arrange layers of potatoes, barley, beans and chicken fat. Add the seasonings. Repeat these layers until all of the ingredients have been used. On this lay the beef and over this put the kishke. Over all spoon the fried onions and then fill the pot with water to cover. Bring to a boil over a high flame. Cover and seal the pot (with aluminum foil perhaps), and place in an oven at lowest heat. The cholent will be ready to eat after 18 hours but is best after 24 hours. Serve hot.

(Serves 8 - 12)

Coq au Vin

1 1/2 cups red wine for cooking
1 1/2 cups chicken stock
1 onion, thinly sliced
1 large carrot, thinly sliced
2 bouquets garnis made by tying together 4 sprigs of parsley, 2 sprigs of tarragon and 1 bay leaf
3 garlic cloves, sliced
6 peppercorns
2 Tbsp. olive oil
1 chicken, about 1 1/2 kgs., cut into convenient serving pieces
4 Tbsp. parve margarine
125 grams fatty beef pastrami
16 baby onions, peeled
1/4 kg. mushrooms, sliced
2 Tbsp. flour
3 shallots, chopped finely
2 Tbsp. parsley
1 Tbsp. brandy
salt and black pepper to taste

In a deep bowl, combine the red wine, thinly sliced onion, carrot, 1 of the bouquets garnis, 2 of the garlic cloves, the peppercorns and the olive oil. Place the chicken pieces into this mixture and turn well, making sure all pieces are coated. Let marinate for about 6 hours at room temperature, turning the pieces occasionally.

Drain the chicken pieces and pat them dry with absorbent towels. Drain the marinade and discard the vegetables and seasonings.

Heat the margarine in a large skillet and saute the pastrami until browned. Remove the pastrami from the pan and then saute the baby onions until lightly browned. Remove and then saute the mushrooms just until tender. Remove these and then place the chicken pieces in the skillet and brown both sides. Remove from the pan and set aside.

Discard from the pan all but 2-3 Tbsp. of the fat and to this add the flour and cook, stirring regularly, until the mixture is bubbling. Add the reserved liquid from the marinade and then add the garlic, shallots, the other bouquet garni and salt and pepper to taste. Return the chicken to the skillet, cover and bring to a boil. Reduce the heat and simmer slowly until the chicken is almost tender (about 20-25 minutes), stirring occasionally. Stir in the onions and simmer for 5 minutes longer.

Place the chicken on a serving platter and set aside to keep warm. Discard the bouquet garni, stir the mushrooms and pastrami into the sauce. If the sauce is overly thin, bring to a boil until it thickens. Correct the seasoning and spoon the sauce over the chicken. Sprinkle with parsley just before serving. Serves 4-6.

Duck with Horseradish

1 duckling, about 2 kgs., trimmed and cleaned
2 1/2 cups chicken stock
1 cup grated horseradish
2 Tbsp. shortening, for frying
2 Tbsp. flour

grated horseradish and lemon wedges for garnish

Sprinkle the duck with flour. In a heavy saucepan, melt the shortening and brown the duck on all sides. Add the stock and 1 cup of the grated horseradish and simmer gently until the duck is tender. Remove the duck, let cool for 15 minutes and carve, arranging the pieces on a preheated serving platter.

Skim the fat from the surface of the pan liquids and pour a small amount over the bird. Serve the remaining gravy in a separate bowl. Garnish with grated horseradish and lemon wedges.

Serves 4-6.

Eggs with Yogurt

1 cup yogurt
4 eggs
2 Tbsp. butter
1 Tbsp. vinegar
1 tsp. hot paprika
1 clove garlic, minced
salt and pepper to taste

In a small mixing bowl, combine the yogurt, garlic and salt. Divide the mixture into 4 ovenproof ramekins and place in a slow oven to heat through. Add the vinegar to boiling water, and poach the eggs. Remove the eggs with a slotted spoon and place an egg in each ramekin. Sprinkle over with salt and pepper to taste and return to the oven. Melt the butter in a small skillet. Stir in the paprika, and distribute the butter over the eggs. Serve immediately.

Serves four.

Fish in Mustard Sauce

1 large mackerel, about 2 1/2 kgs., cleaned
1 tsp. salt
juice of 2 large lemons
2 cloves garlic, chopped finely
1 Tbsp. parsley, chopped finely
1/2 cup olive oil
1 tsp. pepper
1/4 cup butter
1 Tbsp. powdered mustard
1 tsp. flour

Place the fish in a large container, cover with water and add the salt and lemon juice. Let soak for 15-20 minutes, drain and dry well. Discard the water.

Combine the garlic and parsley and add the oil and pepper. Return the fish to its container, pour over the oil mixture and let stand 15 minutes, turning 2 or 3 times.

Grease a piece of heavy brown paper on both sides. Place the paper in a skillet and place over a very low flame. Place the fish on this paper and cook slowly, spooning over tablespoons of the oil mixture periodically until the fish is tender. Transfer the fish to a preheated serving platter and set aside to keep warm.

In a small saucepan, melt the butter and add the mustard and flour, stirring until the mixture is even throughout. Then add the remaining oil mixture, stirring constantly. Pour the sauce over the fish just before serving. Serve hot.

Serves 6.

Glazed Duck

1 duck, about 2 kgs.
1 cup dry white wine
3 Tbsp. honey
2 Tbsp. each salt, sweet paprika and white pepper
1 Tbsp. soy sauce
8 cloves garlic, chopped finely
1/2 tsp. hot paprika
orange and lemon slices for garnish

Clean the duck well under running water. Cut away excess fat and refrigerate until ready to use. Reserve the fat.

Mix together all of the remaining ingredients, mixing until blended smoothly. With a brush spread this mixture on the inside and outside of the duck, coating evenly. Place the duck in a low oven for 2 hours. Every 45 minutes turn the duck and baste with the brush using the liquids in the pan and the remaining marinade. Be careful not to pierce the duck when turning.

After two hours, remove from the oven. Let cool for 15 minutes. Cover the duck and sauce with plastic wrap and refrigerate for 3-6 hours. One hour before serving remove from the refrigerator and let stand at room temperature for 1/2 hour. Remove the plastic wrap and cover the upper side of the duck with the fat that was reserved. (If this is not adequate add margarine to cover). Place in a hot oven for 1/2 hour. Garnish with orange and lemon slices.

Serves 4.

Herbed Fried Fish

1/2 cup flour
1/2 tsp. each salt and pepper
2 eggs, well beaten with 2 Tbsp. water
750 gr. sole fillets
1/4 cup each olive oil
1/4 cup wine vinegar
3 - 4 cloves garlic, minced
1/2 tsp. each rosemary, oregano and paprika
lemon wedges and parsley for garnish

In a small mixing bowl, combine the flour, salt and pepper. Dip the fillets first in the egg mixture and then in the flour, coating each piece well. Repeat this process 2-3 times and then shake off whatever excess adheres.

In a large skillet, heat the oil and fry the fillets, several at a time, until golden brown. Set aside to drain on paper toweling. Add the remaining ingredients (except the parsley and lemon wedges) to the oil and, over a low flame, stirring, scrape the bottom and sides of the skillet well, until the sauce begins to bubble. Pour over the fish and serve immediately, garnished with the parsley and lemon wedges.

Serves four to six.

Kebobs

A classic Middle Eastern dish. There is hardly a restaurant in Israel which does not feature kebob (small hamburgers) at the head of its menu.

2 lbs. ground meat (beef or lamb)
1 tsp. ground cumin
chopped parsley
1/2 cup water
salt and pepper
1 large onion

Mix meat with cumin, salt, pepper, and water. Knead well for 5 minutes. Add chopped onion and chopped parsley. Form a big ball and keep in refrigerator for 12 hours.

Before cooking, wet your fingers and form 3 in. x 1 in. stick-like hamburgers. Grill for 5-8 minutes. Turn from side to side until brown. Serve with fresh vegetable salad.

Kidneys Apicius

2 1/4 cups consomme
1 cup rice
6 Tbsp. margarine
2 shallots or the white parts of 4 spring onions, chopped finely
4 veal kidneys, with some of the fat left intact, sliced thinly
1/2 cup Madeira or Port wine
1 cup brown sauce (ideally home made)
salt and pepper to taste
1/4 cup pine nuts
1/4 tsp. ground coriander

In a saucepan, bring the consomme to a boil and cook the rice until it is done. Set aside to keep warm.

Melt 3 Tbsp. of the margarine in a large heavy skillet and saute the shallots for one minute. Add the kidney slices and saute over a high flame just until the red color disappears. Add the Madeira and simmer briskly for about two minutes. Reduce the flame, add the brown sauce and season to taste with salt and pepper. Heat through without allowing to boil again.

Mix the remaining margarine together with the rice. Add the pine nuts, coriander, salt and pepper to taste and toss well. To serve, mound the rice in the center of a preheated serving dish and surround with the kidney slices. Spoon over the sauce in which the kidneys were cooked. (Serves 4 - 6)

Lamb with Broad Beans & Artichokes

1 shoulder of lamb, cut into individual portions
1/2 cup olive oil
1 teaspoon saffron
5-6 cloves of garlic, crushed
Salt
Black pepper, freshly ground
1 pickled lemon
3 kg artichokes
10 green almonds, fresh or pickled
1 kg fresh broad beans (fava beans)

Saute the lamb lightly in the olive oil, spiced with saffron, garlic, salt, and black pepper, and cover it with water. Cook for about two hours, until the meat is tender.

Rinse the pickled lemon, leaving it to soak for 30 minutes.

In the meantime, remove the upper and side leaves of the artichokes, cut them into four, and remove the prickles around the heart, using a teaspoon.

Add the artichokes and almonds to the meat, and cook a further 10-12 minutes. Add the beans and the pickled lemon, cut into small pieces. Cook until the beans are tender.

Remove from heat and carefully drain the liquid into another pot. Leave a very little liquid in the pot with the meat. Keep the meat and vegetables warm in a low oven.

Reduce the liquid over a high flame, stirring it occasionally, until a thick sauce is formed.

Sprinkle the meat mixture with lemon juice and pour the sauce over it. Serve immediately, very hot.

Fresh broad beans (fava beans) and almonds are only available in spring, but other fresh vegetables can be substituted, such as peas, mangolds, leeks, or okra.

The meat can be saut ed before cooking, or cooked without saut eing.

Another wonderful combination of lamb and broad beans: Chop coriander, onion, and spices. Place the meat in a pot, add the vegetables and cook them together. Flatten the mixture out, and carefully spread washed rice and water over it, without mixing them in; cook until the rice is tender. To serve, turn the pot upside-down so that the meat and beans are on top of the rice. Serve with slices of fried eggplant.

Lamb Stew with Dill & Olives

Ingredients:

1/2 cup olive oil
about 1 1/2 kilos of lamb, cut as for stew
2 medium onions, chopped finely
1 tsp. turmeric
3/4 tsp. pepper
salt to taste
1 cup beef stock
3/4 cup lemon juice
675 gr. spinach, chopped
the leaves of 2 bunches of celery, chopped finely
the white parts of 8 spring onions, chopped finely
1/4 kilo green olives, pitted and halved
1/2 cup dried peas, soaked in water
2 Tbsp. fresh dill, chopped finely

Heat 2 Tbsp. of the oil and in this brown the lamb and onions. Season with turmeric, pepper and salt to taste and then pour over the stock and lemon juice. Cover and simmer for 15 minutes, stirring several times.

In a heavy skillet cook the spinach, celery leaves, and spring onions over a very low flame, without adding water, just until the vegetables begin to soften. Add the remaining oil to the skillet and fry for 5 minutes. Add these ingredients to the meat and then add the olives, dried peas and dill. Simmer gently, stirring occasionally, until the meat and beans are tender (about 45 minutes). Serve hot.

Serves 4-6.

Latkes

Originating in eastern Europe, latkes (potato pancakes) have been a staple of the Jewish diet for many years. Eaten especially during the festival of Hanukah, these light and scrumptious treats continue to be a favorite on the Israeli menu.

3-4 medium potatoes
2-3 tbs. of flour (or Matzah meal on Passover)
1 egg
cooking oil
salt and pepper
1 small onion (optional)
apple sauce (optional)
sour cream (optional)

Grate potatoes. Mix in egg, flour, salt and pepper. Grated onion may be added for flavor. Form into patties and fry until brown on both sides (about 2 minutes for each side). Serve with apple sauce or sour cream.

Leg of Lamb with Olive Sauce

about 1/2 kg. lamb bones
3 large carrots, diced
3 large onions, chopped coarsely
1 bouquet garni made by tying together 3 sprigs of parsley, 1 bay leaf, several celery leaves and fresh thyme
1 leg of lamb, about 2 1/2 kgs.
4 - 5 cloves garlic, cut in slivers
375 gr. black olives, pitted and chopped
1 can anchovy fillets, about 60 gr., rinsed under cold water and then mashed
2 Tbsp. parsley, chopped finely
1 tsp. garlic, chopped finely
juice of 1/2 lemon
1/4 tsp. paprika
salt and pepper to taste
olive oil as required

Prepare a stock by combining the lamb bones, carrots, onions, bouquet garni and 3 1/2 cups of cold water. Season with salt and pepper, cover, bring just to the point of boiling and then immediately reduce the flame so that the stock simmers gently for 1 hour.

Place the leg of lamb on a roasting pan. Make insertions into the lamb with a very sharp knife, and in each insertion, place a sliver of garlic. Rub the meat with salt and pepper and then with olive oil. Place in an oven that has been preheated to 200 degrees Celsius.

After 15 minutes, reduce the oven temperature to 170 degrees Celsius and continue to roast the meat, basting often with the drippings and oil until the meat is done. Remove the lamb to a preheated platter and set aside to keep warm.

Spoon off the excess fat from the pan juices and discard.

Strain the stock and add 1 cup to the pan juices. Place the pan over a medium flame and stir well, scraping all the particles that stick to the pan. Add the remaining stock, stirring constantly and boil the mixture down until it leaves about 2 cups of gravy. Add the olives, anchovies, parsley, chopped garlic, lemon juice and paprika and heat through, stirring constantly until well blended. Correct the seasoning with salt and pepper to taste. Carve the lamb and serve the gravy in a separate dish.

Serves four to six.

Lokshen Kugel

Lokshen Kugel means "noodle pudding" in Yiddish. It originated in eastern Europe where the Jewish community spoke that language. This item falls into the category of "grandma's dishes."

8 oz. broad noodles
1 cup pot cheese
1/2 cup raisins
1 egg, slightly beaten
1/2 tsp. salt
1 tsp. cinnamon
2 tsp. sugar
3/4 cup sour cream
1/4 cup margarine or butter, melted

Cook noodles as directed on the package; drain well. Stir in remaining ingredients and half of the melted margarine. Place in a greased casserole and pour over the remaining melted margarine. Bake uncovered at 350 deg F (180 deg C) for 1 hour.

Malawach

Malawach is one of a number of dishes brought to Israel by the Jews from Yemen. The popularity of this versatile dish, which may be served with a variety of fillings and toppings, testifies to the love for Yemenite food which Israelis have acquired.

4 cups flour
1-1/4 cups water
1/2 tsp. salt
1 stick margarine
tomato sauce (optional)
sour cream (optional)

Mix flour, water, and salt until dough becomes soft. Add more flour if dough is sticky. Cut dough into two sections. Knead and roll each section into a 20x20 inch sheet. Spread margarine on the sheets. Fold each sheet like an envelope with ends meeting at center. Repeat folding process to get two layers of folds. Cover with a paper towel, let sit for 1/2 hour. Cut each sheet into 10 parts. Form each piece of dough to the shape of your frying pan and fry until golden brown on both sides. Serve with tomato sauce or sour cream.

Marinated Cornish Game Hens

1/2 cup olive oil
12 Cornish game hens or quail or 6 mini-chickens, trussed
2 medium onions, chopped coarsely
16 cloves garlic
2 Tbsp. green parts of spring onions, chopped finely
4 carrots, sliced thinly
6 bay leaves
3 sprigs parsley salt to taste
2 tsp. thyme
20 whole peppercorns
1/2 celery stalk, with leaves pinch of saffron (optional)
3/4 cup red wine vinegar
3/4 cup chicken stock
3 1/2 cups dry white wine
1 lemon, sliced
2 Tbsp. parsley, chopped
watercress for garnish

In a large shallow flameproof casserole heat the oil and in this saute the birds slowly until well browned on all sides. Transfer the birds to a preheated platter.

In the same casserole saute together the onion, garlic, spring onions and carrots just until the onions are translucent. Add the bay leaves, parsley sprigs, salt, thyme, peppercorns, celery and saffron and stir together well. Stir in the vinegar, stock and wine, return the birds to the casserole, cover and simmer 45 minutes.

Transfer the birds to a separate flameproof shallow casserole dish. Reduce the cooking liquids in the large casserole dish by boiling rapidly for 5 minutes and then pour the liquid over the birds. Cover, let come to room temperature, and refrigerate for 3 - 4 days before serving, turning the birds occasionally during the marinating period. (The dish may remain in the refrigerator for up to 7 days before serving).

To serve remove from the refrigerator, let come to room temperature and garnish with lemon slices, chopped parsley and watercress.

(Serves 4 - 6)

Meat Cholent

Cholent, a heavy stew, became the answer to the age-old problem of how to have nourishing hot food on the Sabbath without violating injunctions in Jewish traditional law. Since it is permitted to prepare food in advance and keep it warm in an oven lit before the Sabbath began, cholent, which it is not impaired by long, slow cooking (indeed the process improves the flavor), was adopted as the principal Sabbath food in eastern Europe.

In Israel, cholent has become exceedingly popular with every segment of the population. There are even restaurants where one sees lines of customers standing with pot-in-hand waiting for their turn to get "take-home" cholent.

Cholent is served only on weekends. Anyone who partakes of this dish will understand why. It is a thick, heavy, and filling food which induces sleep.

2 cups dried lima beans
3 lbs. brisket
3 onions, diced
2 tsp. paprika
1/4 tsp. pepper
1/4 tsp. ginger
2 tbs. flour
8 small potatoes (peeled)
1 cup pearled barley
8 eggs (uncooked)
2 tsp. salt
2 tbs. fat or margarine

Soak the beans overnight in water. Drain. Use a heavy saucepan or Dutch oven and brown meat and onions in the fat (or margarine). Sprinkle with salt, pepper and ginger. Add beans, barley, small potatoes (peeled) and sprinkle with flour and paprika. Place uncooked eggs in shells on top. Add enough boiling water to cover one inch above the mixture. Cover tightly. Cholent may be baked for 24 hours at 250 deg F (125 deg C) or for quicker cooking, bake at 350 deg F (180 deg C) for 4-5 hours.

Serves 8-10.

Meat & Herb Pie

For the pastry:
3 cups flour
2 eggs
1 teaspoon salt
1/2 cup oil
About 1/2 cup water

For the filling:
1/3 cup olive oil
3 cloves of garlic, chopped
2 onions, coarsely chopped
1 kg meat (beef, lamb, or game), minced
1 cup mixed herbs (parsley, rosemary, sage, hyssop)
1 cup red wine
Salt, pepper
3 eggs

To prepare pastry: Mix ingredients in a bowl to form a smooth, pliable dough. If necessary, add a little more water or flour. Cover and chill.

Preparation of filling: Saut the garlic and onion in the olive oil until golden brown. Add the meat and brown.

Add the herbs and wine, and cook till most of the liquid has evaporated.

Remove from the pan, cool, and mix in the eggs.

Roll out two-thirds of the pastry in a circle about 0.5 cm thick. Line a round baking dish with the pastry, and spread the cooled filling on top.

Roll out the remaining pastry and cover the filling. Press the edges of the pastry together to seal the pie and remove excess pastry. Make a hole in the middle of the pie (to allow the steam to escape). The pie may be decorated with the remaining pastry.

Bake at medium heat for 40-50 minutes, and serve.

Meat Rolls with Pine Nuts

Ingredients:

2 medium onions, peeled and grated
2 large eggs, lightly beaten
1 kilo lean lamb, minced very finely (can substitute beef)
salt and pepper to taste
4 Tbsp. pine nuts
1 1/2 Tbsp. each margarine and olive oil, melted together
chopped parsley and lemon slices for garnish

Preheat oven to 1800 Celsius.
In a mixing bowl combine the onions, egg and lamb. Season with salt and pepper to taste and mix well. Knead the mixture vigorously by hand or in a food processor, making sure that it is very soft and pasty.

Divide the mixture into six equal portions and flatten each on a board into a rectangular shape. About 1 cm. from the edges of the longer sides of each rectangle place a row of pine nuts and then roll each rectangle into a fat sausage shape, starting from the edge lined with pine nuts.

Arrange the six rolls in an ovenproof dish just large enough to hold all of them side by side. Brush the rolls with the melted margarine and oil mixture, sprinkle with about 3 Tbsp. of water and bake in a preheated oven for 45 minutes or longer, depending on the thickness of the rolls. Transfer the meat rolls to a preheated serving dish, garnish with chopped parsley and lemon slices and serve hot, accompanied by rice or sauteed potatoes.

Serves 4-6.

Moroccan Fish

This can be spicy (peppery) depending on the quantity of hot pepper and hot paprika you put in the pot.

4-5 slices fillet of fish (Nile fish, Tuna, or Halibut)
A little oil (smear a little lemon juice and salt and let sit 1/2 hour)
2-3 cleaned red peppers and cut in slices
1/2 hot pepper (pungent pepper) not chopped (for children its possible to make without)
3 tomatoes peeled and sliced
3 cloves garlic peeled and cut in half
4 tablespoons coriander chopped

Sauce:

1/4 cup oil (and put into the oil) - 1 big teaspoon paprika
For sweet - 1/2 teaspoon paprika + 1/2 teaspoon salt + 1/2 teaspoon chicken soup powder + pinch black pepper
Mix spices well into oil

In a pot with 3-4 spoons of oil, arrange in layers - sweet red pepper with skin down, on top of this - hot peppers (clean out seeds in the middle) with skin down, sliced tomatoes, clove of garlic.

Put on low flame and allow the pepper and tomatoes to produce juice and become soft. After 1/2 hour put the fish fillet on top of the pan, washing off the salt and lemon juice mixture. Pour the sauce on top, then one half a cup of boiling water. Seal the cover almost entirely; leave a small opening to let out steam. After, continue to cook for 45 minutes then add chopped coriander, and after 10 more minutes the dish should be finished.

Moussaka

Moussaka is an authentic Greek dish. With time, it found its way to Israel via Turkey. It is a specialty of many Greek-style restaurants which abound in Israel's cities. Each ethnic community tends to improvise and cover the moussaka in its own favorite way, topping it with cheese, gravy, etc. This is the standard Israeli version.

1 lb. ground lamb
4 eggs, slightly beaten
3 chopped onions
2 tbs. flour
2 cups water or vegetable stock
1/2 cup tomato paste mixed with 1/4 cup water
2 cloves garlic, crushed or cut into small pieces
1 tbs. corn starch
2 tbs. oil
1 tsp. salt

Cut eggplants (unpeeled) into rings. Sprinkle with salt and let stand for one hour. Wash under water and dry. Saut onions in one tbs. oil until soft. Add garlic and meat and fry until lightly browned. Remove from heat and add tomato paste/water mixture. Set aside.

Sprinkle flour on eggplant slices and fry in one tbs. oil until brown. Layer fried eggplant slices in a casserole dish with meat mixture. Repeat layering until full. Bake for 40 minutes. Mix corn starch in stock/water, add eggs and pour on top of meat mixture. Return to oven and bake at 325 deg F (170 deg C) until gravy begins to be absorbed. Serve hot.

Potage Apicius

2 cups chicken stock
1 chicken breast, boned
1/2 cup + 2 tsp. margarine
350 gr. smoked beef tongue, in thin slices
1/2 cup mushrooms, chopped coarsely
350 gr. lasagna noodles
12 cups chicken consomme
1/2 tsp. black pepper
pinch nutmeg
1/4 tsp. lemon juice
salt as required

Bring the chicken stock to a boil in a saucepan and cook the chicken breast thoroughly in the stock. Drain the breast and puree the meat finely.

Melt 2 tsp. of the margarine in a skillet and saute the mushrooms lightly. With a slotted spoon, remove the mushrooms and set aside to keep warm. In the same skillet, lightly saute the tongue slices, adding margarine only if the skillet becomes dry. Set aside the tongue slices to keep warm.

Bring a large amount of lightly salted water to the boil in a large saucepan and plunge in the lasagna noodles. Drain the noodles immediately and rinse them under cold running water.

In a separate saucepan, bring the consomme to the boil and boil until reduced by nearly half. When the consomme is reduced, add the remaining margarine, the pepper and the nutmeg. Simmer the lasagna noodles in this liquid for 20 minutes. Remove from the flame. Transfer the lasagna noodles to a large mixing bowl. Cover the consomme and let stand until ready for further use. Add the pureed chicken breast to the noodles and mix well with a wooden spoon.

Place one layer of the lasagna noodles in a soup tureen. Distribute a layer of tongue slices on the noodles, and then spread the mushrooms over the tongue slices. Continue to build layers like this until the noodles and tongue are all used. Pour over the consomme and serve immediately. (Serves 8)

Ratatouille

Ratatouille is a southern French dish made from eggplant, zucchini, onions, peppers, tomatoes, and garlic. There are many different variations, and today you can find ratatouille pies, soups, and quiches. I like this version adapted from Julia Child's Mastering the Art of French Cooking (Volume 1), Knopf, 1971, because it preserves the integrity of each type of vegetable and is moist without being soupy. It has the additional advantage of using a small amount of oil because of the initial roasting of the eggplant and zucchini.

1/2 pound zucchini, scrubbed, and sliced into 1/8-inch slices
1/2 pound eggplant, scrubbed, and sliced into thin (3/8-inch) slices, about 4-inches by 1-inch
3 T. olive oil
1/2 pound thinly sliced yellow onions
1 sliced green bell pepper
2 cloves mashed garlic
1 pound ripe tomatoes, peeled, seeded, and juiced
3 T. parsley
salt and pepper

Preheat oven to 400°F. Spray two cookie sheets with olive oil or another vegetable oil spray. Put the zucchini and eggplant slices on the cookie sheets. Brush very lightly with olive oil, and bake until slightly brown on each side. In a skillet, cook onions and peppers slowly in 2 T. olive oil for about 10 minutes. Stir in garlic, and season to taste. Slice tomato pulp into 3/8-inch strips. Place tomato slices over onions and peppers. Season with salt and pepper. Cover the skillet and cook over low heat for 5 minutes. Uncover, baste with the tomato juices, raise heat, and boil for several minutes, until most of the juice has evaporated. Put 1/3 of tomato mixture in the bottom of a casserole. Sprinkle with 1 T. parsley. Arrange 1/2 of the eggplant and zucchini on top, then half of the remaining tomatoes and parsley. Put the rest of the eggplant and zucchini, and finish with the remaining tomatoes and parsley. Cover and simmer for 10 minutes. Correct seasoning. Raise heat for 15 minutes, basting if dry. Serve cold, warm, or hot.

Roast Lamb

3 Tbsp. chicken fat
1 leg of lamb
salt, pepper and paprika to taste
1 clove garlic, crushed
2 cups chicken stock
2 Tbsp. vinegar
3 slices smoked goose breast
2 sprigs parsley
2 - 3 garlic cloves, whole
1 bay leaf
juice of 1 lemon
1/4 tsp. each rosemary, oregano, ground cumin and paprika

Rub the lamb well with the chicken fat and then sprinkle generously with salt, pepper and paprika. Rub in the crushed garlic, transfer to a roasting pan and roast for 15 minutes in an oven that has been preheated to 210 degrees Celsius (410 Fahrenheit), turning once.

While the lamb is roasting, combine the remaining ingredients in a saucepan and bring to the boil. Reduce the oven temperature to 180 degrees Celsius (350 Fahrenheit), pour over 1/2 cup of the liquids and continue roasting, allowing about 35 minutes per kilo and basting every 10 minutes with more of the liquids. When the roast is done, remove to a platter to keep warm. Transfer the roasting pan to the top of the stove and bring to a boil, scraping the sides and bottom of the pan. Season this gravy to taste with salt and pepper and serve in a sauceboat. (Serves 6 - 8)

Salmon Patties

Salmon patties are one of childhood's comfort foods. Even kids who claim to hate fish usually will eat many canned tuna and salmon dishes. Salmon patties have the advantage of including the bones and nutrients of the entire fish. Adults are also satisfied with salmon patties as long as the flavoring is carefully adjusted and they are served with interesting side dishes.

1 small onion
2 cans red salmon (16 ounces each), or you can use 3-4 cups cooked fresh salmon
2 large eggs
1 cup good bread crumbs (or Matzah meal for Passover)
1-2 tsp. lemon juice
1/2-1 1/2 tsp. freshly ground black pepper
1/2 tsp. dried dill or 2 sprigs fresh dill
3/4 tsp. paprika
3 sprigs fresh parsley
canola or olive oil

Peel onion and coarsely chop in food processor with steel blade. Drain salmon, and add to food processor (including bones, skin, etc.). Pulse three or four times. Add eggs, 1/2 cup bread crumbs, lemon juice, pepper, dill, paprika and parsley. Pulse until you have a uniform mixture, but do not over-process. Put the remaining bread crumbs on a plate, and heat the oil in a large frying pan while you are preparing the patties. Form the mixture into patties (3 inches in diameter and about 1/2 inch thick). Coat the patties with the bread crumbs, and put into the hot oil to brown. Brown on each side for about 4 minutes per side. Serve hot or cold with a good tartar sauce or mustard sauce.

Salt Crusted Snapper

1½ pounds snapper filet
1 pound coarse salt or kosher salt
1 teaspoon thyme, chopped
1 teaspoon parsley, chopped
1 teaspoon coriander seed
½ ounce peanut oil
1 ounce extra virgin olive oil
2 cloves garlic, diced
3 each shallot, diced
4 each plum tomatoes, peeled and diced
1 tablespoon tarragon, chopped
1 each bayleaf
10 each calmata olives, quartered
8 each shitake, sliced
1 cup white wine
celery leaves

For the fish:

Mix in a bowl the coarse salt, thyme, parsley, and coriander seeds.

Heat a saute pan over a high flame, once hot add the oil and continue to heat.

Place the filet in - skin side down - and scar til golden brown.

Turn the fish and pour the salt over, covering it completely.

Bake in a 375 degree oven for 12-15 minutes depending on the thickness of the filet.

For the sauce:

Heat a small pot and add olive oil, once hot, saute shallots, garlic, and shitake mushrooms.

Once the ingredients are cooked - but not brown - add tomatoes and tarragon and olives.

Pour in white wine and reduce until almost dry.

Season with salt and pepper and just before serving - add celery leaves.

Serves 4

Preparation time: 00:20 minutes

Shishlik

The simple method of preparing meat on an open grill goes back to ancient biblical times. To this day, Israelis tend to prefer their meat prepared in this manner. Shishlik is one of the most popular dishes requested at restaurants.

1 lb. tender meat (beef or lamb)
salt and pepper
1 clove garlic, crushed
1 tbs. oil

Marinate diced meat (1 in. x 1 in.) in garlic and oil mixture for 1/2 hour. Remove and put meat on skewers. Sprinkle on salt and pepper. Place over charcoal or in broiler.

Sole with Zucchini Sauce

16 small to medium sole fillets
salt and pepper to taste
the juice of 6 lemons
8 small zucchinis
1/2 cup olive oil
4 medium onions, chopped
4 cups tomato sauce
1 - 2 tsp. tabil, harissa, zhug or other hot sauce
4 cloves garlic, minced
oil for frying
4 eggs, lightly beaten with 3 Tbsp. water
flour for dredging

Wash and dry the fish fillets, season with salt and pepper, sprinkle over half the lemon juice and set aside.

Peel the zucchinis and slice into thin rounds. Heat the olive oil in a heavy skillet and saute the zucchini rounds until browned on both sides. Remove the slices with a slotted spoon and reserve. Reheat the oil and saute the onions until translucent. Add the tomato sauce, hot sauce, garlic, season with salt and pepper and cook, uncovered, over a medium high flame, for 5 minutes, stirring constantly. Return the squash to the sauce and continue to simmer on a low flame, uncovered, for 5 minutes longer.

In a separate skillet, heat oil about 1/2" (1 cm) deep. Dip the fish fillets first in the egg and then dredge in the flour and fry until nicely browned on both sides. Drain the fillets on paper toweling.

Add the remaining lemon juice to the sauce, correct the seasoning with salt and pepper and pour over the fish fillets. Serve hot.

Serves 6-8.

Spiced Sausage

1 kg. ground beef or lamb
1/2 cup beef stock
1/2 tsp. bicarbonate of soda
1 tsp. each salt and black pepper
beef or sheep intestines as required
1/2 cup olive oil
1 tsp. parsley, chopped finely
1/2 tsp. hot paprika (or more or less to taste)
1/2 tsp. each grill spice and dried oregano
juice of 2 lemons

In a mixing bowl, combine the ground meat with the beef stock, bicarbonate of soda and 1/2 tsp. each of the salt and black pepper. Mix well.

Clean the intestines well, cutting off any fat that may cling and washing thoroughly. Stuff the intestines with the ground meat mixture and by using kitchen string form sausages about 6" (15 cm) long.

Heat 3 Tbsp. of the oil in a heavy skillet and fry the sausages until dark brown on all sides. Transfer the sausages to a saucepan with a small amount of boiling water and cook, maintaining a low boil, for 15 minutes. Remove from the water and refrigerate overnight.

Shortly before serving, place the sausages in a slow oven and heat through. Prepare a sauce by combining the remaining olive oil with the remaining salt and black pepper, the paprika, grill spice, parsley, oregano and lemon juice. Serve with the sauce in a gravy boat.

Serves 6-8.

Steak with Hot Sauce

3 medium tomatoes, peeled and chopped
1 Tbsp. zhug (more or less to taste)
1 1/2 cups mushrooms, chopped
4 or 6 entrecote steaks (can also use any other cut of steak or lamb chops)
3/4 cup beef stock
3 Tbsp. almonds, chopped

Place the tomatoes, zhug, chopped mushrooms and almonds in a small bowl and mix well. Spread this mixture on the steaks, divided evenly. Roll up the steaks and fasten with wooden toothpicks.

Transfer the steaks to a lightly greased baking dish and pour over the beef stock. Place in an oven that has been preheated to 330° Fahrenheit (170° Celsius) until done (about 1 hour), basting occasionally with the pan liquids. Add water or extra stock only if the liquids evaporate. Serve hot.

Serves 4-6.

St. Peter's Fish with Parsley Sauce

Ingredients:

1 cup fresh parsley, chopped coarsely
1 clove garlic, chopped
juice of 1 lemon
salt and pepper to taste
4 St. Peter's fish, bass or trout, filleted
3 Tbsp. flour
1/2 cup olive oil
3 Tbsp. onion, chopped

In a food processor, combine the parsley and garlic with 2 Tbsp. of water and whir until the mixture is completely smooth. Thin the mixture with an additional 2 Tbsp. of water and mix well. Add the lemon juice and salt and pepper to taste. Set aside, covered.
On a flat plate combine the flour with about 1/2 tsp. each of salt and pepper and mix well. Into this dip the fillets, coating well and shaking off whatever excess adheres. In a large, heavy skillet heat the oil and in this fry the fish until well browned on both sides. Transfer the fish to a preheated serving platter and set aside to keep warm.

Discard about half of the oil and in the remaining oil saute the onions until golden brown. Add the remaining flour and over a low flame cook until the mixture is light brown, stirring constantly. Add the parsley mixture and cook, continuing to stir, for 2 - 3 minutes longer. Pour the sauce over the fish and serve immediately.

Serves 4-6.

Stuffed Cabbage

Supplies

Dutch Oven

Dutch Oven can also be used for steaming instead of Large Pot.

Large Bowl

Small Bowl

Tablespoon

Slotted Spoon or fork

Grater

Ingredients

1 med. head cabbage (about 3 - 3 1/2 pounds)

Filling Ingredients

1 pound ground beef

1 egg

1/2 - 3/4 cup cooked rice

1/2 tsp. garlic powder

1 tbs. grated onion

1 tbs. ketchup

Sauce Ingredients

1 small can tomato paste

2 paste - cans water

1/4 cup lemon juice

1/4 - 1/3 cups sugar (to taste)

1/4 cup raisins

Procedure

Cabbage Procedure:

Cut off bottom core and remove top leaves from cabbage.

Place head of cabbage in pot or dutch oven, 3/4 full with water.

Bring to boil on high.

Once it boils, lower burner to warm with cover on for 10 - 15 minutes.

Remove cabbage carefully from the pot with a slotted spoon or fork and place on a plate. If you find this too difficult to do, wait till water cools down.

If you are going to use the dutch oven later, make sure to remove all the water.

When cabbage has cooled down a little, start removing each leaf from head of cabbage

If bottom of stem is too thick, cut a small part of it off keeping the leaf intact.

Filling Procedure:

Cook rice according to box directions.

Combine meat, egg, rice, garlic powder, onion and ketchup together in large bowl.

Sauce Procedure:

In small bowl combine tomato paste, water, lemon juice, sugar, raisins and mix together.

Main Procedure:

Depending on the size of the cabbage leaf put 1 - 2 tbs. of filling at the stem end of each leaf.

Fold the sides over the meat towards the center and roll up the leaf forming a small package.

Place cabbage packages seam side down in dutch oven.

Pour sauce over the stuffed cabbage leaves.

Bring to a boil, cover and simmer for 1 - 1/2 hours on low heat.

Place cabbage rolls on plate and pour sauce over them.

Note: Tastes better the next day as the rolls will have absorbed some of the sauce.

Leftover cabbage can be cut up and placed in the bottom of the dutch oven before placing cabbage packages on top.

Stuffed Veal Breast

1 1/2 kgs. veal breast
675 gr. stewing veal
180 gr. (6 oz) calf's liver
1 1/2 cups white wine
1 cup chicken or veal stock
1 cup mushrooms, chopped
1 head celery (stalks and leaves), diced
3 medium carrots, diced
2 large onions, sliced
1 large onion, chopped
2 slices white bread, soaked and squeezed dry
2 eggs
2 Tbsp. clarified parve margarine
1 bouillon cube
salt, pepper and nutmeg to taste
olive oil for frying

Melt the margarine in a heavy skillet and saute the onions until golden. Add 1/4 cup wine, simmer until reduced by about half and then add 1/4 cup stock and reduce again. Repeat this process 4 times (using in all 1 cup each wine and stock) and then allow to simmer until the gravy is thick. Pour over the bread slices and season with salt, pepper and nutmeg to taste. Mash and mix well.

Mince together the stewing veal and the liver and mix these with the bread mixture. Add the eggs and mushrooms and mix well.

Make a deep cut lengthwise in the breast and stuff with the above mixture. Sew closed with kitchen thread and then tie with string in 4 - 5 places. Heat the olive oil in a large skillet and saute the tied breast until it is browned all over.

Place the onions, celery and carrots in a large baking casserole, and place the meat on top. Cover with greaseproof paper and roast in a medium oven, turning occasionally and basting with white wine until the meat is tender. Remove the paper and roast another 15 minutes until the meat is brown. Remove the meat and allow to cool (about 15 minutes) before slicing. Set aside to keep warm.

Transfer the remaining gravy to a saucepan, add the rest of the wine and let simmer until the wine evaporates. Add 1 cup of stock, the bouillon cube and salt and pepper to taste. Strain the gravy into a gravy dish. Serve hot. Serves 10 - 12.

Tagine with Chicken & Fruits

1 large or 2 small chickens,
cut into convenient serving pieces
2 onions, chopped finely
1/4 cup parsley, chopped finely
2 - 3 Tbsp. parve margarine
1/4 tsp. ground ginger
salt and black pepper to taste
1/2 kg. (1 lb.) pears, apples, prunes or a mixture of these (pears and apples should be peeled, cored and sliced)

Place the chicken, onions and parsley in a large pot, pour over water to cover, add the margarine and ginger and season with salt and pepper. Bring to the boil and then simmer gently, covered, until the chicken is very tender (about 1 hour). Add the fruits and continue to simmer until they are just tender, taking care not to let the fruits disintegrate. Serve with rice or couscous.

Serves 6-8.

Tongue in Wine Sauce

1 pickled beef tongue, about 2 kgs.
3 cups beef stock
8 bay leaves
10 whole peppercorns
2 tsp. dill
1 cup port wine
1 Tbsp. parve margarine
1 tsp. sweet paprika
1 Tbsp. cornflour

Remove the fatty end of the tongue (and reserve for future use in soup or stew). Place the tongue in a large kettle, add the stock and then add enough water to cover. Add 5 of the bay leaves, the peppercorns and the dill. Bring to a boil, reduce the flame and cook until the tongue is soft (about 2 hours). Peel under cold running water and let cool.

In a saucepan, boil the wine with the remaining bay leaves until the wine is reduced by half. Remove from the flame, add the margarine and the paprika, mixing well. While the sauce is still hot, sprinkle over the cornflour, mix well and continue to mix until the sauce thickens. Slice the tongue thinly and heat the slices in the sauce. Serve hot.

Serves 4-6.

Turkey with Apricot Stuffing

Note: If the fish suggested in this recipe are not available, substitute trout fillets and/or bass fillets.

1/4 kg. dried apricots, pitted
1 cup port wine
2 cups burghul (cracked wheat)
1/4 kg. dried prunes, pitted and halved
1/4 cup parve margarine
2 large onions, chopped coarsely
2 stalks celery, without leaves, chopped finely
1 tsp. sage
salt and pepper to taste
1/2 cup pine nuts
1 cup beef stock
1 turkey (about 4 1/2 kgs.) dressed

In a mixing bowl, soak the apricots in the port overnight. Remove the apricots with a slotted spoon and set aside. Reserve the wine.

In a separate bowl, soak the cracked wheat in 4 cups of water for 2 hours and then drain well.

Melt the margarine in a large heavy skillet and saute the onion and celery until the onions are translucent. Add the cracked wheat and saute for 5 minutes longer. Season with the sage and salt and pepper to taste, add the prunes, apricots, pine nuts and stock and simmer, uncovered, for 20 minutes. With this mixture, stuff the bird.

Truss the bird well and place on a rack in an oven that has been preheated to very hot. Immediately reduce the oven temperature to medium and bake, allowing about 55 minutes per kg., basting often with the wine and pan drippings. When the bird is done, let it cool for 10 minutes (or slightly longer) before carving. If desired, make a gravy from the drippings and serve in a sauceboat. (Serves 6 - 8).

Vegetarian Cholent

1 1/2 cups dried large lima beans (1/2 pound)
1 tablespoon vegetable oil
2 garlic cloves, minced
2 medium onions, thinly sliced
3 celery ribs, thinly sliced
2 large or 4 small potatoes, peeled and quartered
2 carrots, peeled and thinly sliced
1 bay leaf, crushed
1 1/2 to 2 tablespoons instant chicken-flavored soup mix (5 bouillon cubes)
1 tablespoon Paprika
4 cups hot water
Salt
Freshly ground pepper

Soak the beans overnight in water to cover, then drain. Or, follow package directions for quick soaking. In a large skillet, heat the oil and saute the garlic, onions and celery until tender, then add to 3-quart crockpot. Add the potatoes, carrots, beans, bay leaf and paprika. Dissolve the soup mix in 1 cup of the hot water and add to the vegetables with the remaining 3 cups of water. Add salt and pepper to taste. Cover tightly and cook on low 18-24 hours. Makes 4 very generous servings.

Sources:
Embassy of Israel; Israeli Foreign Ministry; Ruth's Kitchen; Manischewitz; Rogov's Ramblings- Reprinted with permission.

Daniel Rogov is the restaurant and wine critic for the daily newspaper Ha'aretz. He is also the senior writer for Wine and Gourmet Magazine and contributes culinary and wine articles to newspapers in Europe and the United States.