Eggplant appetizer. Parve. 

1 onion
2 cloves garlic, minced
1/2 green pepper, diced
2 tsp. oil
1 eggplant, baked whole till soft in a hot oven, then peeled and chopped
3 Tbs. ketchup or tomato paste
salt and pepper to taste
Sauté onion, garlic and green pepper in oil until soft. 
Add eggplant and remaining ingredients. Combine well. 
Cover and refrigerate. Serve at room temperature. 

Shakshooka (pepper and tomatoes with eggs). Hot entrée. Parve. 

Use proportions of tomatoes to sweet peppers to onions as 3 to 2 to 1
oil
garlic, optional
salt and pepper, to taste

Chop all of the vegetables. Cover the bottom of a deep pot with oil 
(probably about a cm deep). Heat the oil, add all of the vegetables, 
salt and ground black pepper then simmer slowly, uncovered, for about an hour, 
stirring occasionally. Add tomato sauce keeping the entire mélange very thick. 
Adjust the seasoning.
You can serve it alone or over hot rice.
Or take one to two cups of the mixture, place in a small frying pan or 
saucepan with oil, make two wells in the mixture and break an egg into each. 
Cover and heat, until the eggs are soft-cooked. Serve this either with a side 
of fresh salad or in a pita (add fresh vegetables such as chopped cucumbers, 
tomatoes and onions to the pita). 

Freeze the rest in portions appropriate to your family size.

Vegetarian Stuffed Peppers. Main course. Parve.

1-2 tablespoons olive or vegetable oil
2 onions, finely chopped
2 carrots, grated
1 celery stalk
1 cup of rice (long-grain rice recommended)
2 ripe tomatoes, peeled, seeded and chopped
2 tablespoons of chopped fresh dill
1/2 cup of water
6-8 red sweet peppers
salt
pepper

Sauce:
2 tablespoons tomato paste, mixed with 1 cup of water
1/2-1 tablespoon olive or vegetable oil
pinch of sugar (optional)
1 teaspoon salt
1/2 teaspoon pepper
3 celery stalks, whole with leaves
2 tablespoons chopped fresh dill

Preheat the oven to 350 degrees.
Prepare the peppers by cutting off the cap and removing the seeds.
Heat the first measure of oil in a sauté pan and cook the onions over moderate heat until 
limp and translucent. Add the grated carrots and the chopped celery.  Continue sautéing for
a few minutes.
Mix in the rice and continue sautéing until the rice becomes transparent.  Remove from heat.
  Add the chopped tomato, salt, pepper, chopped dill and the first measure of water, mixing well.
In a saucepan, combine the tomato paste and the cup of water. Add the remaining oil,
 sugar, salt and pepper.  Bring to a boil, reduce heat and simmer 2-3 minutes.  
Pour the sauce into a baking dish which is sized to hold the peppers upright in one layer.
  Lay the whole celery stalks in the baking dish and add the peppers.
Cover with foil and bake for 30 minutes.  Uncover, and add chopped fresh dill. 
  Continue cooking an additional 30 minutes.

Israeli Salad. Parve.

1 medium sweet onion, chopped fine
1/2 English cucumber cut in small cubes
3 ripe tomatoes cut in small cubes with their juice
1/2 cup lemon juice 
1/4 cup white vinegar
salt and pepper to taste
chopped parsley and/or dill to taste

 Add marinade and spices to onion in salad bowl. Let sit 1/2 hour.
 Add cucumbers and tomatoes with juice. Add a splash of olive oil (about 2 tablespoons)
and stir well. Adjust seasonings and serve.

Chopped Herring. Appetizer. Parve.

4 salt herring filets 
1-1/2 Tbsp finely chopped onion 
1/2 cup finely chopped tart apple 
2 hard-boiled eggs, finely chopped 
2 slice white bread, trimmed 
3 Tbsp cider vinegar 
2 Tbsp salad oil 
1 tsp sugar 

Chop the herring as finely as possible. Combine with the onion, apple and eggs.
Beat the vinegar with sugar and oil. Pour over the trimmed white bread, allowing 
it to soak for a few minutes.
Add soaked bread to the herring mixture and chop until it is smooth.
Correct seasoning (should be fairly tart) and chill.



Jewish Cooking resources. 


Jewish Cooking. History and some popular Jewish dishes from JewsFAQ.org. Most of these dishes are Ashkenazic. 

Review: Discusses the nature and significance of various 
traditional Jewish foods, and includes recipes for many of 
them.



Jewish Cooking. History and some popular Jewish dishes from JewsFAQ.org. Most of these dishes are Ashkenazic. 

Review: Coming soon.

    
     


    
  



        

JEWISH WEAPONS OF MASS DESTRUCTION
     
   
  Latkes






  
A  pancake-like structure not to be confused with anything  the House of 
Pancakes would put out.. In a latka, the  oil is in the pancake. It is made
 with potatoes, onions,  eggs and matzo meal. Latkas can be eaten with apple  
sauce but NEVER with maple syrup (sorry Canada ). There  is a rumor that in 
the time of the Maccabees they lit a  latka by mistake and it burned for eight days. 
What is  certain is you will have heart burn for the same amount  of time. It's a 
GOOD  thing..

  
 
  Matzot





 


  

  
The Israeli's  revenge for escaping slavery. It consists of a simple  mix of 
flour and water - no eggs or flavor at all. When  made well, it could actually 
taste like cardboard or  Hardieplank. Its redeeming value is that it does fill  
you up and stays with you for a long time. However, it  is recommended that you 
eat a few prunes soon after.  Very soon after.

  
 
  Kasha  Varnishkes

 

 

 


  

One of  the little-known delicacies which is even more difficult  to pronounce 
than to cook.. It has nothing to do with  varnish, but is basically a mixture of 
buckwheat and  bow-tie macaroni (noodles). Why a bow-tie? Many sages  discussed 
this and agreed that some Jewish mother  decided that 'You can't come to the table 
without a tie'  or, G-d forbid 'An elbow on my table?'  
 
    

  Blintzes  

  

 
  


  
Not to be  confused with the Germanic war machine's: 'blintzkreig'.  Can you imagine 
the Jerusalem Post '39 headlines:  'Germans drop tons of cheese and blueberry 
blintzes over   Poland - shortage of sour cream expected.' Basically  this is the 
Jewish answer to Crepe  Suzette.
 
    

  Kishka
  
 
    

 


  
You know from  Haggis? Well, this ain't it. In the old days they would  take an 
intestine and stuff it. Today we use parchment  paper or plastic. And what do you 
stuff it with?  Carrots, celery, onions, flour and spices. But the skill  is not 
to cook it alone but to add it to the cholent  (see below) and let it simmer for 
24 hours until there  is no chance whatsoever that there is any nutritional  
value left.
 
    

  Kreplach

 

 

  It  sounds worse than it tastes. There is a Rabbinical
  debate on its origins. One Rabbi claims it began when a  fortune cookie fell
 into his chicken soup. The other  claims it started in an Italian restaurant.
 Either way  it can be soft, hard, or soggy and the amount of meat  inside depends
 on whether it is your mother or your  mother-in-law who cooked it.  
 
    

  Cholent 
 
 


 
 


  

  
This  combination of noxious gases had been the secret weapon  of Jews for centuries.
 The unique combination of beans,  barley, potatoes, and bones or meat is meant to
 stick to  your ribs and anything else it comes into contact with.
  At a fancy Mexican restaurant (kosher of course) I once  heard this comment
 from a youngster who had just had his  first taste of Mexican fried beans:
 'What! Do they serve  leftover cholent here too? A Jewish American Princess 
 once came up with something original for guests (her  first cooking attempt at 
the age of 25): she made  cholent burgers for Sunday night supper. The guests  
never came back.
 
    

  Gefilte  Fish



 

  
A  few years ago, an Israeli politician had problems with  the filter in his fish 
pond and a few of them got rather  stuck and mangled. His son (5 years old at the time)
  looked at them and asked 'Is that why we call it  'Ge-filtered Fish'?' Originally,
 it was a carp stuffed  with a minced fish and vegetable mixture.. Today it  usually
 comprises of small fish balls eaten with horse  radish ('chrain') which is judged
 on its relative  strength in bringing tears to your eyes at 100  paces.
 
    

  Bagels



 

How can we  finish without the quintessential Jewish defense weapon,
  the bagel? Like most foods, there are legends  surrounding the bagel 
although I don't know any. There  have been persistent rumors that the 
inventors of the  bagel were the Norwegians who couldn't get anyone to buy
  smoked lox. Think about it: Can you picture yourself  eating smoked salmon
 or trout on white bread? Rye ? A  cracker? Naaa! The IDF research lab looked
 for something  hard and almost indigestible which could take the spread  of
 cream cheese and which doesn't take up too much room  on the desert-maneuvers
-ration kit. And why the hole?  The truth is that many philosophers believe the
 hole is  the essence and the dough is only there for emphasis. It  remains an
 eternal existential discussion  topic.





   
      
        

        

          



		
		
		Copyright © 2007 
		www.jewishsphere.com  All Rights Reserved. 
              
 
If you have navigated to this page from another site, and you would like to go to our home page, please click:
     
 Jewish Directory Main Page