Kosher and Traditional Jewish Cooking: Authentic Recipes From a Classic Culinary Heritage: 130 Delicious Dishes Shown in 220 Stunning Photographs (23 page)

The combination of sweet and juicy watermelon with salty feta cheese is an Israeli original and was inspired by the Turkish tradition of eating watermelon with salty white cheese in the summer.

SERVES 4

30ml/2 tbsp extra virgin olive oil

juice of
1
/
2
lemon

5ml/1 tsp vinegar, or to taste

sprinkling of fresh thyme

pinch of ground cumin

4 large slices of watermelon, chilled

1 frisée lettuce, core removed

130g/4
1
/
2
oz feta cheese, cut into bitesize pieces

handful of lightly toasted pumpkin seeds

handful of sunflower seeds

10–15 black olives

1
Pour the extra virgin olive oil, lemon juice and vinegar into a bowl or jug (pitcher). Add the fresh thyme and ground cumin, and whisk until well combined. Set aside.

2
Cut the rind off the watermelon and remove as many seeds as possible. Cut the flesh into triangular-shaped chunks.

3
Put the lettuce leaves in a large bowl, pour over the dressing and toss together.

4
Arrange the dressed leaves on a large serving dish or individual plates and add the watermelon chunks, feta cheese, pumpkin and sunflower seeds and black olives. Serve the salad immediately.

Nutritional information per portion: Energy 256kcal/1066kJ; Protein 7.7g; Carbohydrate 12.9g, of which sugars 11.6g; Fat 19.7g, of which saturates 6.2g; Cholesterol 23mg; Calcium 165mg; Fibre 1.4g; Sodium 616mg.

Wild greens were gathered in the Galilee by necessity during times of austerity; now they are eaten for pleasure and health. Serve this salad with labneh or yogurt cheese.

SERVES 4

1 large bunch wild rocket (arugula)

1 packet mixed salad leaves

1
/
4
white cabbage, thinly sliced

1 cucumber, sliced

1 small red onion, chopped

2–3 garlic cloves, chopped

3–5 tomatoes, cut into wedges

1 green (bell) pepper, seeded and sliced

2–3 mint sprigs, sliced or torn

30ml/2 tbsp chopped fresh parsley or dill

pinch of dried oregano or thyme

45ml/3 tbsp extra virgin olive oil

juice of
1
/
2
lemon

15ml/1 tbsp red wine vinegar

15–20 black olives

salt and ground black pepper

1
In a large salad bowl, put the rocket, mixed salad leaves, thinly sliced white cabbage, cucumber, onion and garlic and toss gently with your fingers to combine the leaves and vegetables.

2
Arrange the tomatoes, pepper, rocket, mixed salad leaves, thinly mint, fresh and dried herbs on top of sliced white cabbage, cucumber, the greens and vegetables. Drizzle onion and garlic and toss gently over the oil, lemon juice and with your fingers to combine the vinegar, stud with the olives, season leaves and vegetables. with salt and pepper and serve.

Nutritional information per portion: Energy 126kcal/523kJ; Protein 3.4g; Carbohydrate 11g, of which sugars 10.4g; Fat 7.9g, of which saturates 1.2g; Cholesterol 0mg; Calcium 108mg; Fibre 4.3g; Sodium 338mg.

This classic dish of Florence is said to be of Jewish origin. It is not only delicious as a salad, but can also be added to roasted fish, chicken or lamb during cooking.

SERVES 4

4 globe artichokes

juice of 1–2 lemons, plus extra to acidulate water

60ml/4 tbsp extra virgin olive oil

1 onion, chopped

5–8 garlic cloves, roughly chopped or thinly sliced

30ml/2 tbsp chopped fresh parsley

120ml/4fl oz/
1
/
2
cup dry white wine

120ml/4fl oz/
1
/
2
cup vegetable stock or water

salt and ground black pepper

1
Remove the tough artichoke leaves. Peel the tender part of the stems and cut into bitesize pieces, then put in a bowl of acidulated water. Cut the artichokes into quarters, cut out the hearts and add the hearts to the bowl.

2
Heat the oil in a pan, add the onion and garlic and fry for 5 minutes until softened. Stir in the parsley and cook for a few seconds. Add the wine, stock and drained artichokes. Season with half the lemon juice, salt and pepper.

3
Bring the mixture to the boil, then lower the heat, cover and simmer for 10–15 minutes until the artichokes are tender. Lift the artichokes out with a slotted spoon and transfer to a serving dish.

4
Bring the cooking liquid to the boil and boil until reduced to about half its volume. Pour the mixture over the artichokes and drizzle over the remaining lemon juice. Taste for seasoning and cool before serving.

Nutritional information per portion: Energy 142kcal/586kJ; Protein 1.6g; Carbohydrate 4.1g, of which sugars 1.9g; Fat 11.3g, of which saturates 1.6g; Cholesterol 0mg; Calcium 40mg; Fibre 1.6g; Sodium 47mg.

This deep red vegetable is often considered to be quintessentially Jewish, especially in Ashkenazi communities. Serve this simple and decorative salad as part of a selection of salads.

SERVES 4

4–6 cooked beetroot (beets)

5ml/1 tsp sugar

15–30ml/1–2 tbsp balsamic vinegar

juice of
1
/
2
lemon

30ml/2 tbsp extra virgin olive oil

1 bunch fresh mint, leaves stripped and thinly sliced

salt

1
Slice the beetroot or cut into equal-sized dice with a sharp knife. Put the beetroot in a bowl. Add the sugar, balsamic vinegar, lemon juice, olive oil and a pinch of salt and toss together to combine.

2
Add half the thinly sliced fresh mint to the salad and toss lightly until well combined. Place the salad in the refrigerator and chill for about 1 hour. Serve garnished with the remaining thinly sliced mint leaves.

Nutritional information per portion: Energy 90kcal/378kJ; Protein 1.7g; Carbohydrate 8.9g, of which sugars 8.3g; Fat 5.6g, of which saturates 0.8g; Cholesterol 0mg; Calcium 21mg; Fibre 1.9g; Sodium 66mg.

Tender white beans are delicious in this spicy sauce with the bite of fresh, crunchy green pepper. The dish was brought to Israel by the Jews of Balkan lands, such as Turkey, Bulgaria and Greece. It is perfect for preparing ahead of time.

SERVES 4

750g/1
2
/
3
lb tomatoes, diced

1 onion, finely chopped

1
/
2
–1 mild fresh chilli, finely chopped

1 green (bell) pepper, seeded and chopped

pinch of sugar

4 garlic cloves, chopped