Kosher and Traditional Jewish Cooking: Authentic Recipes From a Classic Culinary Heritage: 130 Delicious Dishes Shown in 220 Stunning Photographs (24 page)
Authors: Marlena Spieler
400g/14oz can cannellini beans, drained
45ml/3 tbsp olive oil
grated rind and juice of 1 lemon
15ml/1 tbsp cider vinegar or wine vinegar
salt and ground black pepper
chopped fresh parsley, to garnish
1
Put the tomatoes, onion, chilli, green pepper, sugar, garlic, cannellini beans, salt and plenty of ground black pepper in a large bowl and toss together until well combined.
2
Add the olive oil, grated lemon rind, lemon juice and vinegar to the salad and toss lightly to combine.
3
Chill in the refrigerator before serving, garnished with chopped parsley.
Nutritional information per portion: Energy 226kcal/947kJ; Protein 8.8g; Carbohydrate 27.6g, of which sugars 12.9g; Fat 9.6g, of which saturates 1.5g; Cholesterol 0mg; Calcium 92mg; Fibre 9g; Sodium 409mg.
This is a wonderfully refreshing, tangy salad of soaked bulgur wheat and masses of fresh mint, parsley and spring onions. Feel free to increase the amount of herbs for a greener salad. It can be served as an appetizer or as an accompaniment to a main course.
SERVES 4–6
250g/9oz/1
1
/
2
cups bulgur wheat
1 large bunch spring onions (scallions), thinly sliced
1 cucumber, finely chopped or diced
3 tomatoes, chopped
1.5–2.5ml/
1
/
4
–
1
/
2
tsp ground cumin
1 large bunch fresh parsley, chopped
1 large bunch fresh mint, chopped
juice of 2 lemons, or to taste
60ml/4 tbsp extra virgin olive oil
salt
olives, lemon wedges, tomato wedges, cucumber slices and mint sprigs, to garnish (optional)
cos or romaine lettuce and natural (plain) yogurt, to serve (optional)
1
Pick over the bulgur wheat to remove any dirt. Place it in a bowl, cover with cold water and leave to soak for 30 minutes. Turn the bulgur wheat into a sieve (strainer) and drain well, shaking to remove any excess water, then return it to the bowl.
2
Add the spring onions to the bulgur wheat, then mix and squeeze together with your hands to combine.
3
Add the cucumber, tomatoes, cumin, parsley, mint, lemon juice, oil and salt to the bulgur wheat and toss to combine.
4
Heap the tabbouleh on to a bed of lettuce and garnish with olives, lemon wedges, tomato, cucumber and mint sprigs, if you like. Serve with a bowl of natural yogurt, if you like.
Nutritional information per portion: Energy 232kcal/965kJ; Protein 5.2g; Carbohydrate 34.6g, of which sugars 2.7g; Fat 8.4g, of which saturates 1.1g; Cholesterol 0mg; Calcium 51mg; Fibre 1.4g; Sodium 12mg.
Grated raw carrot salads can be found all over Israel and are often Eastern European in origin. In this intriguing variation from North Africa, the carrots are lightly cooked before being tossed in a cumin and coriander vinaigrette. It is a perfect accompaniment for a festive or everyday meal.
SERVES 4–6
3–4 carrots, thinly sliced
pinch of sugar
3–4 garlic cloves, chopped
1.5ml/
1
/
4
tsp ground cumin, or to taste
juice of
1
/
2
lemon
30ml/2 tbsp extra virgin olive oil
15–30ml/1–2 tbsp red wine vinegar or fruit vinegar, such as raspberry
30ml/2 tbsp chopped fresh coriander (cilantro) leaves or a mixture of coriander and parsley
salt and ground black pepper
1
Cook the carrots by either steaming or boiling in lightly salted water until they are just tender but not soft. Drain, leave for a few moments to dry, then put in a bowl.
2
Add the sugar, garlic, cumin, lemon juice, olive oil and vinegar to the carrots and toss together. Add the herbs and season. Serve immediately or leave to chill before serving.
Nutritional information per portion: Energy 53kcal/220kJ; Protein 0.6g; Carbohydrate 4.2g, of which sugars 3.9g; Fat 3.9g, of which saturates 0.6g; Cholesterol 0mg; Calcium 29mg; Fibre 1.6g; Sodium 15mg.
and
olive salad
This delicious salad is favoured in North Africa. Its simplicity and zesty spicing is one of its charms. Serve this salad for lunch as an accompaniment or as an appetizer.
SERVES 4
8 large new potatoes
large pinch of salt
large pinch of sugar
3 garlic cloves, chopped
15ml/1 tbsp vinegar of your choice, such as a fruit variety
large pinch of ground cumin or whole cumin seeds
pinch of cayenne pepper or hot paprika, to taste
30–45ml/2–3 tbsp extra virgin olive oil
30–45ml/2–3 tbsp chopped fresh coriander (cilantro) leaves
10–15 dry-fleshed black Mediterranean olives
1
Chop the new potatoes into chunks. Put them in a pan, pour in water to cover and add the salt and sugar. Bring to the boil, then reduce the heat and boil gently for about 10 minutes, or until the potatoes are just tender. Drain well and leave in a colander to cool.
2
When cool enough to handle, slice the potatoes and put in a bowl.
3
Sprinkle the garlic, vinegar, cumin and cayenne or paprika over the salad. Drizzle with olive oil and sprinkle over coriander and olives. Leave to chill before serving.
Nutritional information per portion: Energy 375kcal/1581kJ; Protein 7.1g; Carbohydrate 64.5g, of which sugars 5.3g; Fat 11.6g, of which saturates 1.9g; Cholesterol 0mg; Calcium 43mg; Fibre 4.7g; Sodium 467mg.
Noodles were once the glory of the Ashkenazi kitchen, eaten in innumerable ways or filled to make dumplings. Kugels are the classic savoury pudding of noodles or vegetables, bound with egg and baked until firm and crispy, while pancakes – whether filled blintzes or crispy latkes – are definitively Jewish.
This combination of buckwheat, mushrooms and bow-shaped pasta is a classic Ashkenazi dish. To people who have not been raised on buckwheat it may taste grainy and heavy but for others, who have eaten it throughout their childhood, it is considered heavenly.
SERVES 4–6
25g/1oz dried well-flavoured mushrooms, such as ceps
500ml/17fl oz/2
1
/
4
cups boiling stock or water
45ml/3 tbsp rendered chicken fat (for a meat meal), vegetable oil (for a pareve meal) or 40g/1
1
/
2
oz/3 tbsp butter (for a dairy meal)