Elite life
Israel (Israeli Recipes)
Makes about 24 falafel balls
Ingredients:
1 lb. canned chick-peas, drained
1 large onion, chopped
2 tbs. finely chopped parsley
1 egg
1 tsp. salt
1/2 to 1 cup breadcrumbs or fine bulgur, crushed wheat
1 tsp. ground coriander or cumin
1 tsp. dried hot peppers
1 tsp. garlic powder
Vegetable oil for frying
Cooking Instructions:
Combine chick-peas with onion. Add parsley, lightly beaten egg and spices. Mix in blender. Add breadcrumbs until mixture forms a small ball without sticking to your hands. Form chick-pea mixture into small balls about the size of a quarter (one inch in diameter). Flatten patties slightly and fry until golden brown on both sides. Drain falafel balls on paper towels. Serve individually with toothpicks as an hors d'oeuvre or as a sandwich filling with chopped tomato, cucumber, radish, lettuce, onion, hummus and/or tehina inside pita bread.
Ingredients:
2 cups canned chick-peas, drained juice of 2 lemons
1 tsp. salt
1/4 tsp. cumin
3 tbs. pure tahini paste or 1 cup tehina
2 garlic cloves, mashed
2-3 tbs. oil
Parsley for garnish
Cooking Instructions:
Place all the ingredients in a food processor or blender, mix until chick-peas are smooth. Refrigerate hummus in a covered container. Serve well-chilled, with chopped parsley on top. If desired, reserve 1/4 cup unmashed chick-peas and sprinkle on top. More garlic may be added, if desired. If pita is not available, crackers or thick slices of French or Italian bread may be used.
Ingredients:
2 lbs. ground meat (beef or lamb)
1 tsp. ground cumin
Chopped parsley
1/2 cup water
Salt
Pepper
1 large onion
Cooking Instructions:
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.
Ingredients:
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
Cooking Instructions:
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.
Ingredients:
1 - 4 lb. chicken
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
Cooking Instructions:
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.
Ingredients:
3 1/2 cups sifted flour
1/4 tsp. salt
1 1/2 tsp. baking powder
1 tsp. baking soda
1 1/2 cup nuts, walnuts, or almonds
4 eggs
3/4 cup sugar
4 tsp. vegetable oil
2 cups dark honey
1/2 cup brewed coffe
Optional:
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. powdered cloves
1/2 tsp. ginger
Cooking Instructions:
Sift flour, salt, baking powder, baking soda, cinnamon, nutmeg, cloves and ginger together (spices depend on your personal taste). Beat eggs, gradually adding the sugar. Beat until thick and light in color. Beat in oil, honey and coffee; stir in flour mixture and nuts. Grease an 11x16x4 inch baking pan and line with aluminum foil. For 2 smaller cakes, use two 9 inch loaf pans. Turn the batter into the pan(s). Bake at 325 deg F (170 deg C) 1-1/4 hours for the large cake, 50 minutes for the 2 smaller ones, or until browned and cake tester comes out clean. Cool on a cake rack before removing from pan.
Ingredients:
4 carrots
1 handful raisins
1/4 cup fresh orange juice
1/2 tsp. sugar
Cooking Instructions:
Peel and grate carrots. Mix in a bowl with raisins and orange juice. Add sugar to taste.
Ingredients:
3 cups plain yogurt
3 cups water
crushed nuts
dash of salt
2 tbs. olive oil
1 tbs. vinegar
2 cucumbers diced or cut into small pieces
Cooking Instructions:
Mix all ingredients except nuts. Sprinkle with nuts and cool in refrigerator for 2-3 hours before serving.
Ingredients:
1 pkt Self-rising flour (500 grams or about 1 1/4 lb)
100 gm Margarine
3 tbl Oil
3/4 cup Lukewarm water
2 tbl Arak
1/2 tsp Salt
1/4 tsp"mahleb" seeds, ground
1 Egg white
50 gm Sesame seeds (about 2 oz.)
Cooking Instructions:
Place flour, margarine, oil, water, Arak, and spices into a bowl and mix until it is formed inot dough. Take a walnut size piece of dough and roll into a rope about 1/3 inch in circumference and about 5 1/2 inches long, then join the two ends together forming a bagel. Continue until all the dough is used up. Brush with egg white and sprinkle with sesame seeds. Bake 45 minutes in a pre-heated moderate oven 350 degrees F. Cool. Store in a closed container.
Ingredients:
1/4 cup olive oil
1 heaped Tbs sweet paprika
2 tbl ketchup
1 tsp salt
Mix all together
8 chicken thighs
4 big potatoes peeled and cubed
2 sweet potatoes peeled and cubed
Cooking Instructions:
Mix all with the sauce till it's well coated. Put them in a cooking bag and into a preheated oven to 150 Celsius (low heat) for 3-4 hours.
Servings: 4-6
Ingredients:
2 lb Chicken pieces , 8 pieces
1/2 cup Orange juice, fresh
1/2 cup Dry white wine
1/2 Orange zest, cut in strips
3/4 tsp Salt
3/4 tsp Pepper
3/4 tsp Paprika
1/4 cup Olive oil
1 Onion, finely chopped
8 Green olives, 'stoned', blanched in boiling water for few seconds to remove salt, purchase at Greek or Middle Eastern store
Mint, or dill for garnish
Cooking Instructions:
In large glass bow, combine chicken parts, orange juice, wine, zest, salt, paprika and pepper. Let marinate in fridge for 2 hours. Lift chicken out of marinade; pat dry and reserve chicken & marinate separately. In deep heavy skillet or shallow pan large enough to hold chicken in one layer; heat oil over medium-high heat. Brown chicken on all sides; transfer to plate. In the same pan, cook onion over low heat until it starts to change color. Pour in marinade and simmer gently for 10 minutes, stirring occasionally. Return chicken to pan and simmer, partially covered, basting the chicken with pan juices and turning the pieces over very low heat for about 35 minutes; or until chicken juices run clear when flesh is pierced with a sharp knife. Transfer chicken to warm serving platter and keep warm. Skim off excess fat. Add olives to pan and boil rapidly over high heat until glossy and starting to thicken. Pour over chicken and sprinkle with meat.
Servings: 6
Ingredients:
Seasoned Currants:
1 cup currants
1 tbl Balsamic vinegar
1/4 cup extra-virgin olive oil
2 tbl chopped thyme
2 garlic cloves crushed
Freshly-ground black pepper to taste
Herbed Rice:
1/4 cup pine nuts
1/2 tbl olive oil
1 lrg onion finely chopped
3 tbl oil
2 cup rice
3 cup water
1/4 tsp cinnamon
Salt to taste
Freshly-ground black pepper to taste
3 tbl finely-chopped dill
3 tbl finely-chopped mint
3 tbl finely-chopped Italian parsley
3 tbl Seasoned Currants
Cooking Instructions:
For the Seasoned Currants: Mix the currants, vinegar, oil, thyme and garlic. Season with a generous amount of pepper. Let stand at least 4 hours before serving.
For the Herbed Rice: Toast the pine nuts in 1/2 tablespoon olive oil in a small skillet over low heat until lightly browned, 2 minutes. Watch them carefully; they burn easily.
Cook the onions in oil until golden, stirring often. Add the rice and cook, stirring, an additional minute. Add the water and season with salt, pepper and cinnamon. Bring to a boil, lower heat and cook covered over low heat until the water is absorbed, 20 minutes. Remove from heat and let sit undisturbed for 10 minutes. Stir in the rest of the ingredients with a fork. Transfer to a serving bowl or platter and garnish with Seasoned Currants.
Ingredients:
2 cup Small white beans, (navy beans etc.)
6 cup Cold water, for soaking the beans
1 tbl Olive oil
3 Onions, chopped
3 stalk celery, chopped
3 Garlic cloves, minced, up to 4
3 Carrots, chopped
6 1/2 cup Water
2 Potatoes, peeled & cut in small chunks
1 Bay leaves, up to 2
1 tsp Dried thyme, to taste
1 tsp Cumin, to taste, up to 2
1 can(28 oz) crushed tomatoes
2 tbl Tomato paste
Salt
Pepper, to taste
1/4 cup Fresh cilantro, minced, up to 1/2, up to
Cooking Instructions:
Soak beans in cold water overnight.Drain & rinse well. Heat oil in a large heavy-bottomed soup pot. Saute onions & celery 5 minutes until golden. Add garlic & carrots & saute 5 minutes longer. Add water, beans, potatoes, bay leaves, thyme & cumin. Bring to a boil, reduce heat & simmer partly covered for 1 hour. Add tomatoes, tomato paste, salt & pepper. Cook 1/2 hour longer, until beans are tender. Stir in cilantro. If soup is too thick, thin with a little water. Reheats and/or freezes well.
Ingredients:
15 oz canned chickpeas (garbanzo beans) rinsed and well-drained
1/2 tsp seasoned salt or to taste, optional or non-sodium seasoning
1 dsh black pepper or to taste
Cooking Instructions:
Spray a large, heavy nonstick skillet with nonstick spray coating. Add the chickpeas, and season with salt and pepper as desired. Cook over medium heat, shaking skillet often, until the chickpeas are lightly browned, 2 to 4 minutes. Cool slightly before serving. Leftover chickpeas will keep in the refrigerator for 2 to 3 days and can be reheated in the microwave or served cold
Ingredients:
1 Soup Chicken
Chicken Feet
3 1/2 qt Water
2 Onions
1 tbl Salt
3 Carrots
3 stalk Celery
2 sprg Dill
3 sprg Parsley
Cooking Instructions:
Clean the chicken and the feet thoroughly. (The feet add strength to the soup, so use as many as you can get.) Combine in a deep saucepan with water and onions. Bring to a boil and cook over medium heat for 1 1/2 hours. Add remaining ingredients. Cover and cook over low heat for 1 hour longer or until chicken is tender. Remove chicken and strain soup. Use the chicken in other dishes or serve with the soup.
Ingredients:
2 lb Jerusalem artichokes
3 tsp Oil
1 Celery root
1 Parsnip
1 Onion
1 cup Brown lentils
1 tsp Ground coriander
6 cup Chicken stock or bouillon
Cumin
Salt
White pepper
2 tsp Cilantro, chopped
Lemon wedges, to garnish
Cooking Instructions:
Peel and thickly slice the Jerusalem artichokes. Peel and cube the celery root, parsnip and onion. Fry in oil 2 minutes. Add the Jerusalem artichokes, coriander, lentils & stock. Season with salt, white pepper and cumin. Cook covered, on low heat, for 1 1/2 hours. Check seasonings, add chopped fresh cilantro, and cook another 10 minutes. Serve hot, with lemon wedges.
Ingredients:
1/2 cup Margarine
1 cup Flour
1 tbl Sugar
4 Eggs
2 qt Vegetable oil for frying
12 oz Fruit preserves
1/4 cup Confectioners' sugar
Cooking Instructions:
Sufganiyot are small, jelly-filled doughnuts traditionally served in Israel during Hanukkah. The doughnuts are fried in oil, symbolizing the miracle that occurred when one day's worth of sacred oil burned for eight days when the Maccabees returned to their ransacked temple in Jerusalem some 2,100 years ago. 1. Place margarine and 1 cup water in a small saucepan over medium-high heat. Bring to a boil. Stir in flour and sugar. Cook, stirring vigorously, just until mixture forms a ball. Remove from heat. Beat in eggs, one at a time. Stir until smooth and well-blended. Heat oil in a medium saucepan over high heat until it reaches 380 degrees as measured on a deep-fat frying thermometer. Adjust heat while making pastries to maintain the 380-degree temperature. Carefully drop batter by slightly rounded tablespoonfuls into hot oil. Fry until puffed and golden brown on all sides, about 2 minutes. Using a slotted spoon, remove from oil and drain on paper towels. Remove to wire racks to cool completely. Fill a pastry bag, fitted with a filling tip, with preserves. Insert tip into each doughnut and squeeze about 1/2 tablespoon of filling into each. Dust with confectioners' sugar and serve. Sufganiyot do not store well, so are best eaten the day they are made.
