Kosher and Traditional Jewish Cooking: Authentic Recipes From a Classic Culinary Heritage: 130 Delicious Dishes Shown in 220 Stunning Photographs (35 page)

small pinch of ground coriander

small pinch of curry powder

50ml/2fl oz/
1
/
4
cup water

cayenne pepper

salt

FOR THE GARNISH

15ml/1tbsp extra virgin olive oil

chopped fresh coriander (cilantro) leaves or parsley

handful of olives

a few chillies or a hot pepper sauce

1
Put the tahini and garlic in a food processor or bowl and mix together well. Stir in the lemon juice, cumin, ground coriander and curry powder.

2
Slowly add the water to the tahini, beating all the time. The mixture will thicken, then become thin. Season with cayenne pepper and salt.

3
To serve, spread the mixture on to a serving plate, individual plates or into a shallow bowl. Drizzle over the oil and sprinkle with the other garnishes.

COOK’S TIP

Tahini sauce forms the basis of many of the salads and dips found in Israel and the Middle East.

Nutritional information per portion: Energy 175kcal/725kJ; Protein 5.2g; Carbohydrate 1.2g, of which sugars 0.3g; Fat 16.7g, of which saturates 2.4g; Cholesterol 0mg; Calcium 184mg; Fibre 2.5g; Sodium 7mg.

You will find this pickle on falafel stands throughout Israel and on Sephardi tables throughout the world. It is spiced with different flavours but always crisp and tangy.

SERVES 12

1
/
2
cauliflower, cut into florets

2 carrots, sliced

2 celery sticks, thinly sliced

1
/
4
–
1
/
2
cabbage, thinly sliced

115g/4oz/1 cup runner (green) beans, cut into bitesize pieces

6 garlic cloves, sliced

1–4 fresh chillies, whole or sliced

30–45ml/2–3 tbsp sliced fresh root ginger

1 red (bell) pepper, sliced

2.5ml/
1
/
2
tsp turmeric

105ml/7 tbsp white wine vinegar

15–30ml/1–2 tbsp sugar

60ml/4 tbsp olive oil

juice of 2 lemons

salt

1
Toss the cauliflower, carrots, celery, cabbage, beans, garlic, chillies, ginger and pepper with salt and leave to stand in a colander for 4 hours.

2
Transfer the salted vegetables to a bowl and add the turmeric, vinegar, sugar to taste, the oil and lemon juice. Toss to combine, then add enough water to balance the flavours.

3
Cover and chill for at least 1 hour, or until ready to serve.

COOK’S TIP

This spicy pickle can be stored in the refrigerator for up to 2 weeks.

Nutritional information per portion: Energy 78kcal/321kJ; Protein 1.3g; Carbohydrate 5.2g, of which sugars 5g; Fat 5.8g, of which saturates 0.9g; Cholesterol 0mg; Calcium 23mg; Fibre 1.5g; Sodium 11mg.

The word horef is translated from Hebrew as hot pepper and here, in this Sephardi relish, the peppers are simmered with mild ones, as well as tomatoes and fragrant spices.

SERVES 4–6

45ml/3 tbsp olive oil

1 green (bell) pepper, chopped or sliced

2–3 mild, large chillies, thinly sliced

1–2 hot, small chillies, chopped or thinly sliced (optional)

5–7 garlic cloves, roughly chopped or thinly sliced

5–7 tomatoes, quartered or diced

5ml/1 tsp curry powder or hawaij

seeds from 3–5 cardamom pods

large pinch of ground ginger

15ml/1 tbsp tomato purée (paste)

juice of
1
/
4
lemon

salt

1
Heat the olive oil in a large, heavy pan, add the chopped or sliced green pepper, large and small chillies and garlic. Fry over a medium-high heat, stirring, for about 10 minutes, or until the peppers are softened. (Be careful not to let the garlic brown.)

2
Add the tomatoes, curry powder or hawaij, cardamom seeds and ginger to the pan, and cook until the tomatoes have softened to a sauce. Stir the tomato purée and lemon juice into the mixture, season with salt and leave to cool. Chill until ready to serve.

Nutritional information per portion: Energy 79kcal/328kJ; Protein 1.3g; Carbohydrate 5.4g, of which sugars 5.3g; Fat 6g, of which saturates 0.9g; Cholesterol 0mg; Calcium 12mg; Fibre 1.5g; Sodium 17mg.

This recipe is a quick version of harissa, the North African chilli sauce that’s terrific to add to couscous or drizzle on soups. If serving with couscous, use stock from the couscous stew.

SERVES 4–6

45ml/3 tbsp paprika

2.5–5ml/
1
/
2
–1 tsp cayenne pepper

1.5ml/
1
/
4
tsp ground cumin

250ml/8fl oz/1 cup water or stock

juice of
1
/
4
–
1
/
2
lemon

2–3 pinches of caraway seeds (optional)

salt

15ml/1 tbsp chopped coriander (cilantro) leaves, to serve

1
Put the paprika, cayenne, ground cumin, and water or stock in a large, heavy pan and season with salt to taste.

2
Bring the spice mixture to the boil, then immediately remove from the heat.

3
Stir the lemon juice and caraway seeds, if using, into the hot spice mixture and leave to cool.

4
Just before serving, pour the sauce into a serving dish and sprinkle with the chopped coriander leaves.

Nutritional information per portion: Energy 22kcal/92kJ; Protein 1.1g; Carbohydrate 2.7g, of which sugars 0g; Fat 1g, of which saturates 0.2g; Cholesterol 0mg; Calcium 14mg; Fibre 0g; Sodium 3mg.

Cooling fragrant chutneys made with fresh coriander and mint are beloved of the Indian Jewish community. This delicious blend of coriander, mint and coconut, with chilli, tamarind and dates, is a traditional condiment for the Bene Israel, one of the three major groups of Indian Jews.

MAKES ABOUT 450G/1LB/2 CUPS

30ml/2 tbsp tamarind paste

30ml/2 tbsp boiling water

1 large bunch fresh coriander (cilantro), roughly chopped

1 bunch fresh mint, roughly chopped

8 pitted dates, roughly chopped

75g/3oz dried coconut, coarsely grated

2.5cm/1in piece fresh root ginger, chopped

3–5 garlic cloves, chopped

2–3 fresh chillies, chopped

juice of 2 limes or lemons

about 5ml/1 tsp sugar

salt

30–45ml/2–3 tbsp water (for a meat meal) or yogurt (for a dairy meal), to serve

1
Place the tamarind paste in a jug (pitcher) or bowl and pour over the boiling water. Stir thoroughly until the paste is completely dissolved and set aside.

2
Place the fresh coriander, mint and pitted dates in a food processor and process briefly until finely chopped. Alternatively, chop finely by hand using a sharp knife. Place in a bowl.

3
Add the coconut, ginger, garlic and chillies to the chopped herbs and dates and stir in the tamarind. Season with citrus juice, sugar and salt. Spoon the chutney into sterilized jars, seal and chill.

4
To serve, thin the chutney slightly with the water, if serving with a meat meal, or with yogurt for a dairy meal.

Nutritional information per portion: Energy 536kcal/2232kJ; Protein 10.1g; Carbohydrate 47g, of which sugars 39.5g; Fat 35.5g, of which saturates 29.8g; Cholesterol 0mg; Calcium 144mg; Fibre 6.5g; Sodium 39mg.