Side Dishes
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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 matzo 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 matzo 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.
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.
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