Jewish Foods, by Course: Side Dishes

Chicken and Broccoli Risotto | Couscous | Couscous with Balsamic Vinegar | Cuban Style Rice & Beans
Egg Barley (Tarhonya) | Fresh Tomato Risotto | Fried Olives with Mushrooms | Fruited Rice Pudding
Green Beans & Peanuts | Jambalaya | Kneidelach | Lentils with Spinach & Lemon
Marinated Chickpeas | Marinated Mushrooms | Mediterranean Couscous | Mushrooms on Grape Leaves
Orange Rice | Pilaf Mariposa | Potato Salad | Red Beans with Plum Sauce
Rice with Nuts | Rice Pilaf with Chicken & Broccoli | Risotto with Veggies | Rose Petal Jam
Spicy Mediterranean Rataouille | Spicy Mediterranearn Rice Pilaf | Stuffed Fennel Bulbs | Sweet Potato Wera
Veggie Brown Rice Pilaf | Veggie Wheat Pilaf With Mushrooms | Charred Potato, Cherries, and Smoked Almond Milk | Latkes

1 package Manischewitz Risotto Mix
3 tablespoons margarine
1 pound boneless chicken breast, cut into strips
3 cloves garlic, minced
2 cups fresh broccoli, chopped

Prepare Manischewitz Risotto Mix according to package directions using 1 tablespoon margarine. Set aside. In a 10" skillet heat remaining margarine, add garlic and chicken. Sauté until fully cooked. Add broccoli and sauté until tender. Stir into cooked risotto. Serves 4.

 

1 kilogram fine flour
1 tablespoon salt
1/2 cup oil
100 grams margarine
3 cups water
A few celery leaves

 

Fill in the bottom of the couscous pot (steaming pot like a double boiler, but it steams) with 3/4 water and add a little salt, celery leaves, and put on a high light. Pour into a bowl the finely sifted flour, and add salt and oil. Mix it well and out it on the top part of the couscous pot. Cover the pot, and cook for 1/2 hour.

Move it to a big bowl, and break the lumps with a spoon, and drip 1 and 1/2 cups water on the finely sifted flour and cover for 15 minutes. After 10 minutes of cooking, put a cube of margarine on top of the finely sifted flour, cover the pot and cook for 20 more minutes.

Again move mixture to the big bowl, break the lumps with a spoon and drip 1 and 1/2 cups of water on the flour mixture, and cover for 15 minutes. Again, move mixture to the big bowl, break the lumps with a spoon, and drip 1 and 1/2 cups of water on the flour mixture, and cover for 15 minutes. After 15 minutes put mixture through sifter and it is ready.

You can eat it with vegetable soup, or bean soup.

 

1 box Manischewitz Chicken Couscous
3 tablespoons margarine
1 medium onion, diced
1 large zucchini, diced
1 (8 oz.) can whole mushrooms
1 large tomato, diced
1 (7 1/2 oz.) jar roasted peppers
3 tablespoons balsamic vinegar
salt and pepper to taste
1 (15 oz.) can of chick peas, drained

Prepare Manischewitz Chicken Couscous mix according to package directions using 1 tablespoon of margarine. Set aside. Sauté the onion and zucchini in margarine for 5 minutes. Stir in mushrooms. Set aside. In a small bowl, mix fresh tomato, roasted peppers and balsamic vinegar. Gently stir both vegetable mixtures into the couscous. Add salt and pepper to taste. Top with chick peas. Serves 4.

 

1 box Manischewitz Rice & Bean Mix
1 3/4 cups water
4 uncooked chicken breast halves with bones
1/2 teaspoon dried oregano and basil
1/4 teaspoon garlic powder
1 tablespoon margarine, melted
3/4 teaspoon paprika
1 cup tomato or green bell pepper, chopped

Heat oven to 375ºF. In 11x7" baking dish. Combine 1 3/4 cups water and Manischewitz Rice & Bean Mix. Mix well. Place chicken on rice and bean mixture. Sprinkle evenly with oregano, basil and garlic powder. Brush with margarine and sprinkle paprika over chicken. Cover, bake for 45 minutes. Stir in tomato or green bell pepper. Bake uncovered for 15 minutes or until liquid is absorbed and chicken is cooked through. Serves 4.

 

For the Egg Barley:
10 heaping Tbsp. flour
1 egg
1 tsp. oil
1/2 tsp. salt

For cooking:
1 cup butter*
1 tsp. paprika
chicken stock as required
salt and pepper to taste

Put the flour on a large pastry board and make a well in the center of the pile.

Lightly beat together the egg, salt, oil, and 1 Tbsp. water. Drop this mixture into the well and work the mixture with the hands, folding the four over the egg mixture until the dough can be rolled into a ball. Knead this mixture by folding the dough over towards the body. Press with the heel of the hand and give a slight turn. Fold, press and turn again and continue this process until the dough is smooth and elastic.

Divide the dough into 2 balls and let stand, uncovered, for 30 minutes. Then grate the balls on the coarse side of a grater, letting the gratings fall on a clean towel. Continue to move the grater so that the dough spreads to one thin layer over the entire cloth. Let stand and dry for 6-8 hours.

Melt 3/4 cup of the butter in a large skillet. When thoroughly hot, add the grains, stirring with a wooden spoon to brown evenly. The finished grains should be barely browned. Add the paprika, saute for 2 minutes longer and then just cover with stock. Cover and simmer until the grains are soft (30-40 minutes). Drain whatever liquids remain. Add the remaining butter, toss, season to taste with salt and pepper and serve at once.

Serves 4-6.

* Note: If serving the egg barley with a meat-based meal, substitute parve margarine for the butter.

 

1 box Manischewitz Risotto Mix
1/2 cup onions, chopped
1 cup tomatoes, peeled and chopped
1 clove garlic
salt to taste

Make Manischewitz Risotto Mix according to package directions. Combine remaining ingredients and cook for about 10 minutes. Serves 4.

 

250 gr. mushrooms, cleaned and chopped finely
1 hot red pepper, chopped finely
2 cloves garlic
1/2 cup breadcrumbs
250 gr. green olives, pitted and chopped finely
1 large onion, chopped coarsely
3 Tbsp. olive oil
1/2 tsp. black pepper
toast points or cocktail crackers for serving

Heat the oil in a skillet and saute the onions until translucent. Add the mushrooms, hot pepper, black pepper and garlic and continue sauteeing until the onions are golden brown. Add the breadcrumbs and olives and saute for 2-3 minutes longer, stirring constantly. (Add a bit of olive oil if the mixture becomes overly dry). Serve hot on toast points or cocktail crackers.

Serves 4.

 

1 cup uncooked rice
1/4 cup sugar
1 Tbsp. vegetable shortening
1/2 cup blanched almonds or walnuts
1/4 cup each cooked pitted prunes, raisins and dates
1/4 honey

Cook the rice in 2 cups of water for 30 minutes. Drain and add the sugar and shortening.

While the rice is cooking, oil a heatproof casserole with a 4-5 cup capacity. In a mixing bowl, combine the nuts, fruits and honey. Arrange half of this mixture in the casserole so that it covers the bottom and comes up the sides. Spoon half the rice over the fruit mixture and over this spoon the remaining fruits and honey. Top with the remaining rice and cover with aluminum foil.

Place the casserole on a rack inside a large pot, pour in boiling water to come 3/4 up the sides of the pudding dish, cover the pot and steam for 45 minutes.

Remove the cover and let the steam evaporate before removing the inner bowl. Remove the foil, place a serving plate over the rice and invert in one rapid motion so that the pudding will sit on the serving plate. May serve hot, cool or well chilled.

Serves 4-6.

 

3 Tbsp. olive oil (or more if the skillet dries out)
1 large onion, chopped
3/4 cup unsalted, skinned peanuts
3-4 cloves garlic, chopped
675 gr. (1 1/2 lb.) green beans
1 large green pepper, chopped
salt and pepper to taste

Heat the oil in a skillet and saute the onions, nuts and garlic until the onions are translucent. To this mixture add the green beans, green pepper, salt and black pepper. Continue to saute until the beans are tender. Serve hot.

Serves 6

 

1 box Manischewitz Rice & Beans Mix
1 3/4 cups water
1 tablespoon margarine
1 pound uncooked boneless chicken cut into strips
1 (14 1/2 oz.) can tomatoes, undrained and chopped
1/2 cup diced onion
1/2 cup diced celery
1/2 teaspoon garlic powder
1/2 cup chopped green bell pepper

In a medium size saucepan bring 1 3/4 cups of water and the margarine to a boil. Add the Manischewitz Rice & Beans Mix, chicken, tomatoes, onion and celery. Cook according to package directions. Add green pepper and garlic powder during the last 5 minutes of cooking time. Stir before serving. Serves 4.

 

Ingredients:

1/2 kg. matzah
2 cups chicken stock, hot
3 eggs, well beaten
1 1/2 tsp. fresh parsley, chopped finely
3 cloves garlic, minced
1 tsp. salt
1/2 tsp. pepper (or more to taste)

Break the matzah into small pieces and place in a mixing bowl. Pour over the chicken stock and steep for 5 minutes. Drain the matzah and squeeze out the liquids carefully. Add the remaining ingredients to the drained matzah and mix well.

Fill a large saucepan with lightly salted water and bring to the boil. Test the matzah dough by dropping a small ball into the boiling water. If the dough falls apart, add a small amount of matzah flour. Form the dough into balls about 3/4" (1 1/2 cm.) in diameter and then drop gently into the boiling water. When the balls rise to the surface reduce the heat, cover and simmer gently for 15 minutes. Remove with a slotted spoon, drain well and serve with the soup or the meat course.

 

1/4 kg. lentils, well washed
1/4 cup olive oil
1 large onion, sliced
3-4 cloves garlic, chopped finely
2 Tbs. fresh coriander, chopped
300gr. spinach leaves, well picked over and chopped
2 medium potatoes, peeled and sliced
1/4 cup lemon juice (or more, to taste)

Place the lentils in a saucepan and cover with water. Bring to the boil, cover and let cook for about 20 minutes. Heat the oil in a large casserole and brown the onion. Add the garlic and coriander, stir well and then add the spinach. Saute for 5-6 minutes, stirring frequently. Add the potatoes, lentils and enough of the lentil cooking liquor to cover. Season to taste with salt and pepper, bring to the boil, lower the flame and simmer until the mixture is thick and soupy (about 1 hour). Stir in the lemon juice. Serve hot or lukewarm.

 

1/2 kg. gr. chickpeas
2 bay leaves
2 hard-boiled egg yolks, chopped and sieved
1/2 cup olive oil
1/4 cup red wine vinegar
2 Tbs. onion, finely chopped
3 - 4 cloves garlic, chopped finely
3 Tbsp. parsley, chopped
2 Tbsp. capers
salt as required

Soak the chickpeas overnight in cold water. Add the bay leaf and 2 tsp. of salt, cover and cook over a medium flame until the chickpeas are tender (about 1 1/2 hours), adding more water if necessary. Drain well.

In a small mixing bowl put the egg yolks and into this beat the oil and vinegar with a wire whisk. Stir in the onion, garlic, 2 Tbsp. of the parsley, capers and the cooked chickpeas. Refrigerate overnight. Allow to come to room temperature before serving and just before serving sprinkle over with the remaining parsley.

Serves 6-8.

 

2 Tbsp. wine vinegar
2 Tbsp. olive oil
1/2 tsp. salt
black pepper to taste
2 Tbsp. onion, chopped finely
1 Tbsp. parsley, chopped finely
1/4 kilo mushrooms, sliced thinly
lettuce leaves for serving

In a mixing bowl beat together the vinegar, olive oil, salt and black pepper. Add the onion and parsley, mix well and then add the mushrooms, turning gently to be sure all the slices are coated. Marinate 2 - 3 hours, turning occasionally. Serve chilled on lettuce leaves.

(Serves 4 - 6)

 

1 box Manischewitz Chicken Flavored Couscous
1 1/2 cups water
1 cup orange juice
1/4 cup olive oil
3 tablespoons rice vinegar
2 teaspoons grated ginger
1 tablespoon golden raisins
1 tablespoon dried currants
8 dried apricots, thinly sliced
1/4 teaspoon salt, if desired
1/2 cup red onion, finely diced
2 tablespoons toasted pine nuts

Make Manischewitz Chicken Flavored Couscous according to package directions. Set aside. In a saucepan, combine water, juice, olive oil and 2 tablespoons rice vinegar. Bring to a boil. Stir in ginger, raisins, currants, apricots and salt. Pour into a bowl. Cool, cover and allow to stand for 20 minutes. Boil enough water to cover onion. Put onion in boiling water for 15 seconds. Drain. Splash with 1/2 tablespoon vinegar. Combine onion with sauce in bowl. Add sauce to couscous. Add pine nuts and the rest of the vinegar. Chill 2 hours and serve.

Serves 8 to 10.

 

1/2 kilo wild mushrooms or champignons
1/2 cup olive oil
1/4 kilo grape leaves, washed and dried on towelling
2 - 3 cloves garlic, chopped
1/2 cup coarse Matzah meal crumbs
salt and pepper to taste

Clean the mushrooms, remove the stems and set aside. Sprinkle the mushroom caps with salt and let stand for 20 minutes. Drain whatever water has accumulated in the caps and place in an oven that has been heated to 150 degrees Celsius (300 Fahrenheit) for 2 - 3 minutes to dry.

Lightly coat the bottom of a shallow flameproof and ovenproof casserole dish with olive oil and on this place the vine leaves. Over the leaves pour all but 1 Tbsp. of the remaining olive oil and heat over a low flame until the oil is hot but not boiling. Add the mushrooms, hollow side up, cover and place in an oven that has been heated to 180 degrees Celsius (350 Fahrenheit) for 30 minutes.

While the mushroom caps are in the oven chop the stems coarsely. In a heavy skillet heat the remaining olive oil and in this saute together the garlic and chopped stems. When all of the oil has been absorbed add the Matzah meal crumbs and salt and pepper to taste. Mix together well. After the caps have cooked for 30 minutes, stuff them with this filling and cook, uncovered, for another 10 minutes. Serve very hot in the dish in which prepared.

(Serves 4 - 6)

 

3 Tbsp. butter
1/2 cup chopped celery
2 Tbsp. onion, chopped coarsely
1 Tbsp. parsley, chopped coarsely
rind of 1/2 orange, chopped
1/2 cup orange juice
1/2 tsp. salt
1/2 cup uncooked rice

Melt the butter in a skillet. Add the celery, onion, parsley and orange rind and saute for 5 minutes on a low flame. Add the orange juice, 1/2 cup water and salt. Bring to a boil. Slowly stir in the rice, reduce to a low flame, cover and boil until the rice is tender and the liquids are absorbed (20-25 minutes). Fluff just before serving.

Serves 4.

 

1 box Manischewitz Spanish Pilaf Mix
1 3/4 cups water
4 uncooked chicken breast halves with bones
1/2 teaspoon dried cilantro
1/4 teaspoon garlic powder
1 tablespoon margarine, melted
3/4 tsp paprika
1 cup tomato or green bell pepper, chopped

Heat oven to 375ºF. In 11x7" baking dish combine 1 3/4 cups water and Manischewitz Spanish Pilaf Mix. Mix well. Place chicken on rice pilaf. Sprinkle evenly with cilantro and garlic powder. Brush with margarine and sprinkle with paprika. Cover, bake for 45 minutes. Stir in tomato or green bell pepper. Bake uncovered for 15 minutes or until liquid is absorbed and chicken is cooked through.

Serves 4.

 

150 grams fatty pastrami or mullard breast, in thin slices
1 1/2 kilos potatoes
1 cup dry white wine
1 cup celery, diced finely
1/4 cup carrot, chopped coarsely
1 tsp. each salt, black pepper and sharp mustard
1 cup spring onion, chopped coarsely
3/4 cup olive oil
1/4 cup parsley, chopped
juice of 1 large lemon
chives, chopped, for garnish

Fry the pastrami until it is crisp and then crumble by hand.

Wash the potatoes well and put them into a large amount of salted boiling water. Cook until the potatoes are just done when tested with a fork. Do not overcook. When done drain and run quickly under cold water. Peel and slice the potatoes.

Place the potato slices in a large serving bowl and pour over the white wine. Add the celery, carrot, pastrami, salt, pepper and mustard. Toss gently with a wooden spoon, cover and let cool overnight in the refrigerator. Several hours before serving add the remaining ingredients, toss well and correct the seasoning with salt and pepper if necessary. Garnish with the chopped chives.

(Serves 6 - 8)

 

1/2 kg. canned or 4 cups cooked kidney beans
1 clove garlic
1/2 tsp. crushed, dried chili peppers
1 tsp. dried basil
1 tsp. minced coriander leaves
salt to taste
1/2 cup damson plum jam
about 2 Tbsp. wine vinegar

If using canned beans, strain the beans and rinse lightly under cold running water.

Drain the beans thoroughly and turn into a serving bowl. With a mortar and pestle or blender, crush the garlic together with the chili peppers, basil, coriander and a pinch or two of salt. Work to a smooth paste.

Rub the jam through a fine sieve and mix together with the herb paste, thinning with vinegar, a few drops at a time. Season the sauce to taste with salt and gently fold it into the beans with a wooden spoon. Let stand at room temperature for 2 - 3 hours before serving. Serves 6.

 

1 1/2 cups rice, well washed
3/4 cup blanched chopped almonds
1/4 cup each pine nuts and honey
2 Tbsp. each oil and soy sauce
1 tsp. salt

In a saucepan, combine the rice with 2 1/4 cups of water and the salt. Cover, bring to the boil, reduce the flame and cook over a low flame until the rice is dry and tender.

Heat the oil in a skillet and lightly saute the pine nuts and almonds. Add the nuts, honey and soy sauce. Toss gently with the cooked rice and serve piping hot

Serves four.

 

1 package Manischewitz Rice Pilaf Mix
3 tablespoons margarine
1 pound boneless chicken breast, cut into strips
3 cloves garlic, minced
2 cups fresh broccoli, chopped

Prepare Manischewitz Rice Pilaf Mix according to package directions using 1 tablespoon margarine. Set aside. In a 10" skillet, heat margarine; add garlic and chicken. Sauté until fully cooked. Add broccoli and sauté until tender. Stir into cooked pilaf.

Serves 4.

 

1 box Manischewitz Risotto Mix
3 tablespoons margarine
1 medium onion, diced
1 large zucchini, diced
1 (8 oz.) can whole mushrooms
1 large tomato, diced
1 (7 1/2 oz.) jar roasted peppers
3 tablespoons balsamic vinegar
salt and pepper to taste
1 (15 oz.) can of chick peas, drained

Prepare Manischewitz Risotto Mix according to package directions using 1 tablespoon of margarine. Set aside. Sauté the onion and zucchini in remaining margarine for 5 minutes. Stir in mushrooms. Set aside. In a small bowl, mix fresh tomato, roasted peppers and balsamic vinegar. Gently stir both vegetable mixtures into the Risotto Mix. Add salt and pepper to taste. Top with chick peas. Serves 4.

 

1/4 kg fresh red rose petals
1/2 teaspoon citric acid
1/4 kg sugar
4 cups water
Juice of half a lemon

Cut off the white ends of the rose petals. Rub half the petals with the citric acid.

Put the other half of the rose petals in a pan with 4 cups of water, bring to the boil and cook for about half an hour. Strain and add the sugar.

Bring to the boil again, and add the lemon juice and the rose petals rubbed with citric acid. Simmer over a low flame until the jam begins to thicken.

Transfer to a clean, dry jar, close tightly, and store in a dry, dark, cool place.

 

3 tablespoons olive oil
2 cups onion, chopped
1 medium zucchini, cubed (about 2 cups)
1 medium eggplant, cubed
2 tablespoons chopped parsley
1 clove garlic, crushed
1 bay leaf
1/2 teaspoon salt
1/8 teaspoon pepper
1 (10 1/2 oz.) can Manischewitz Tomato and Mushroom Sauce
1 (6 oz.) can tomato paste
1 cup water

Place oil in a 5 quart pot, add onions and sauté over medium heat until golden brown. Add eggplant and zucchini; lower heat and cover. Cook 20 minutes, stirring occasionally. Stir in parsley, garlic, bay leaf, salt, pepper, Manischewitz Tomato and Mushroom Sauce, tomato paste and water. Replace cover and simmer 10 minutes, stirring occasionally. Serve hot as a side dish or cold as an appetizer or canapé. Serves about 6.

 

1 box Manischewitz Rice Pilaf Mix
1 3/4 cups water
4 uncooked chicken breast halves with bones
1/2 teaspoon dried oregano or basil
1/4 teaspoon garlic powder
1 tablespoon margarine, melted
3/4 teaspoon paprika
1 cup tomato or green bell pepper, chopped
1/4 cup slivered almonds

Heat oven to 375ºF. In 11x7" baking dish combine 1 3/4 cups water and Manischewitz Rice Pilaf Mix. Mix well. Place chicken on rice pilaf. Sprinkle evenly with oregano and garlic. Brush with margarine and sprinkle with paprika. Cover, bake for 45 minutes. Stir in tomato or green bell pepper. Bake uncovered for approximately 15 minutes or until liquid is absorbed and chicken is cooked through. Sprinkle almonds on top before serving. Serves 4.

 

6 fennel bulbs, well washed
675 gr. (1 1/4 pounds) minced beef or lamb
3 Tbsp. parsley, chopped finely
1 1/2 tsp. tabil spice mixture (recipe follows)
1 tsp. black pepper
salt to taste
6 Tbsp. olive oil
3 eggs, lightly beaten
2 Tbsp. dried breadcrumbs
375 gr. spicy tomato sauce

Cut off the hard bases of the fennel bulbs and cook in lightly salted water just until tender (about 15 minutes). Drain and cut in half lengthwise.

In a mixing bowl, combine the meat, parsley, tabil, pepper and salt to taste. Blend thoroughly. Heat the oil in a skillet and fry the mixture until well browned. Let cool, and then mix in the eggs and breadcrumbs.

Place 6 of the fennel halves cut side up on a greased baking dish and pile the filling on top. Top with the remaining fennel halves, spoon over the tomato sauce and place in a hot oven to bake for 20 minutes. Serve hot.

Serves 6-8.

 

Ingredients:

1/3 cup oil
1 tablespoon mustard seeds
2 fresh chopped hot peppers
1 big chopped onion
5 cloves of chopped garlic
1 tablespoon curry leaves (dried)
1 kilogram boiled potatoes -slightly smashed
Salt, black pepper
2 teaspoons turmeric
Pinch cardamom
1 cup fresh chopped coriander

Coating:

1 cup humus flour
1 egg
1 teaspoon turmeric
Salt
Water

Put oil in the pot, and fry mustard seeds, garlic, onion, curry leaves and hot peppers. Stir it for about 5 minutes. Lower the heat and add the potatoes. Mash and stir for a minute. Turn off heat, and add the coriander and spices. Stir, cover and chill well.

Put the humus flour in a bowl. Add egg, turmeric, and salt. Stir and add water until you get a thick and smooth mixture.

You make from the potato mixture, small flat balls, the size of ping-pong, dip them in the humus mixture coating and deep fry in oil until the coating turns a little golden. Drain oil (on paper towel) and serve with coriander and mint chutney.

 

1 package Manischewitz Brown Rice Pilaf Mix
1 3/4 cups water
3 tablespoons butter or margarine
1 1/2 cups mushrooms, sliced
1 red or green bell pepper, chopped
1 tablespoon parsley, chopped

In a medium saucepan bring 1 3/4 cups water and 1 tablespoon of margarine to a boil. Add contents of Manischewitz Brown Rice Pilaf Mix. Cover and simmer for 25 minutes or until rice is tender. Set aside. In a large saucepan add remaining margarine and sauté onion until transparent. Add bell pepper and mushrooms. Cook for 2 minutes. Combine with prepared brown rice. Top with chopped parsley. Serves 4.

 

1 package Manischewitz Wheat Pilaf Mix
1 2/3 cups water
3 tablespoons margarine
1 1/2 cups sliced mushrooms
1 onion, chopped
1 red or green bell pepper, chopped
1 tablespoon Italian parsley, chopped

In a medium saucepan, bring 1 2/3 cups water and 1 tablespoon of margarine to a boil. Add contents of Manischewitz Wheat Pilaf Mix. Cover and simmer for 15 minutes or until rice is tender. Set aside. In a large saucepan add remaining margarine and sauté onion until transparent. Add bell pepper and mushrooms. Cook for 2 minutes. Combine with prepared wheat pilaf. Top with chopped parsley. Serves 4.

 

From Chef Shirel Berger

For the cherries:

1 cup pitted cherries
1/4 cup olive oil
1 clove sliced garlic
1 jalapeño sliced
1/4 cup lime
Zest from 2 limes
1 tsp. salt

For the potatoes:

1 bunch cilantro
3 liters water
1 cinnamon stick
1 tsp. cumin seeds
1 tsp. coriander seeds
2 tbsp. salt
18 oz. butter potatoes
¼ cup olive oil

For the almond milk:

½ cup soaked almonds
1½ cups water
1 tbsp. lemon juice
1 tsp. salt
¼ tsp. smoked paprika

For plating:

15 leaves of cilantro
¼ cup chopped scallions
10 cherries
5 pieces charred potato
¼ cup almond milk

Instructions:

Combine all ingredients for the cherry mixture in a bowl and reserve up to 12 hours.
Combine all ingredients for the potatoes, aside from the olive oil, in a pot. Bring to a boil and lower heat to a simmer. Cook until potatoes are soft.
Meanwhile, heat oven to 425. Tear the cooked potato with your hands, toss together with olive oil in a bowl, then bake for 30 minutes.
While the potatoes are in the oven, combine all the ingredients for the almond milk in a blender. Blend until smooth, strain with a fine mesh sieve and set aside.
Plate the dish: Arrange the potatoes in a bowl, add the cherries, cilantro, scallions and almond milk.

 

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.