1. food and drink
2. desserts and baking

TABLE OF CONTENTS
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Ukrainian Red Beef Borscht and Pafloski (Side
Dish)….1
Vinaigrette (Beet Salad)…2
Apple Cake …3
Maple Baked Chicken…4
Cipaille Pot Pie…5
Nanaimo Bars (Dairy)…6
Swiss Shabbos Barley Soup…7
Swiss Amaretti (Almond Cookies)…8
Authentic Azeri Fried Eggplant…9
Azeri “Moroccan” Salmon from Baku…10
Chimichurri…11
Peruvian Ceviche with Leche De Tigre…12
Papa A La Huancaina…13
Lomo Saltado…14
Arroz Verde (Green Rice)…15
Colombian Dulce De Leche Chocoflan…16
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Arroz Con Pollo…17
Arroz Tapado…19
Butternut Squash Soup…21
Bobotie…22
Milk Tart…23
Stuffed Cherry Tomatoes with Minted Barley
Cucumber Salad…24
Persian Salmon…25
Persian Lentil and Rice with Caramelized
Onion…26
Persian Chicken…27
Miriam’s Israeli Salad…28
Ami’s Grilled Kebab’s…29
Ilanit’s Friday Shabbos Chicken…30
Yerushalayim Kugel…31
Easy Taysha Cake for Batya…32
Russia – Irina Diamond
Meat
UKRAINIAN RED BEEF BORSCHT AND PAFLOSKI (SIDE DISH)
Ingredients:
1 (1 inch thick) slice bone-in beef or veal shank
3 quarts water
1 onion, chopped
1 cup chopped carrots
1 cup chopped turnip or parsnip
½ cup chopped celery
1 bay leaf
3 cups diced peeled beets
1 cup chopped potatoes
2 cups chopped cabbage (approximately ½ head of cabbage)
½ green pepper, chopped
8 oz. Heinz tomato sauce
¾ tablespoon sugar
Salt and ground black pepper to taste
2 tablespoons chopped fresh dill, for garnish
Directions:
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Cook beef shank in a large soup pot over high heat until browned, about 3 minutes per side; add water, onion, beets,
carrots, turnip, celery, and bay leaf to the pot, bring to a simmer and cook until meat is tender and falling off the bone,
about 2-3hours.
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Discard mushy vegetables; remove and set aside beef.
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Add potatoes, and cabbage in a large soup pot; cook, stirring occasionally, until chopped potatoes are tender, about 30
minutes.
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Add can of tomato sauce, salt, and black pepper and ¾ tablespoon of sugar, bring to a boil. Reduce and simmer.
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Add dill for garnish and serve piping hot!
Ingredients For Pafloski (side dish):
1 box of cooked macaroni, your choice of shape
Meat from the soup, ground or chopped well
1 diced raw onion, seasoned (your choice of seasoning) and fried
Directions:
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Combine all ingredients together for a delicious side dish.
Russia – Irina Diamond
VINAIGRETTE (BEET SALAD)
Ingredients:
1 pound beets
1 pound carrots
1 pound potatoes
2 large dill pickles, diced
1 onion, minced
2 tablespoons olive oil
½ teaspoon ground black pepper
1 tablespoon chopped fresh parsley (optional)
½ teaspoon salt
Directions:
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Place the beets into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to
medium-low, cover, and simmer for about 20 minutes. Add the carrots and potatoes. Boil for another 10
minutes, then cover the pot and let cool.
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When cooled, peel and dice the beets, carrots, and potatoes into small,
even pieces. Place the vegetables in a large bowl. Stir in the pickles, onion, olive oil, salt, and pepper.
Garnish with parsley before serving.
Russia – Irina Diamond
Pareve
APPLE CAKE
Ingredients:
3 eggs
1 cup sugar
¾ cup oil
1 teaspoon. vanilla
1 teaspoon. almond extract
2 cups flour
1 teaspoon. baking powder
6 large grated tart apples
½ cup white raisins
cinnamon
lemon juice
Directions:
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Preheat oven to 350 degrees
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Combine eggs, sugar, oil, vanilla and almond extract.
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In a separate bowl, combine baking powder and flour.
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Add flour mixture to the wet mixture slowly, stirring frequently until a batter forms.
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In another bowl, combine apples, raisins, cinnamon and a splash of lemon juice.
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In a greased 9 x 13 pan, spread half the cake batter into the pan. Make sure the batter is evenly spread.
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Spread the apple mixture on top of the batter, then top the apple mixture with the other half of the cake batter.
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Bake for 1 hr 15 min.
Canada – Brian Singer
MEAT
MAPLE BAKED CHICKEN
“Canada is known around the world for the delicious maple syrup that it produces. Maple syrup was first
collected and used by the indigenous peoples of North America. By now, it has become synonymous with
Canadian cuisine. “
Ingredients:
3 lbs roasting chicken, cut in pieces
4 tablespoons parve margarine, melted
½ teaspoon grated lemon
½ cup pure maple syrup
1 teaspoon salt
1 dash pepper
2 teaspoons lemon juice
¼ cup chopped nuts (optional)
Directions:
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Place chicken in a shallow casserole dish or baking pan. Combine remaining ingredients and pour over
chicken pieces. Bake uncovered in 400F oven for 50-60 minutes, basting every 15 minutes.
Canada – Brian Singer
MEAT
CIPAILLE POT PIE
“Pronounced 'sea pie' This is a traditional recipe that comes from The Gaspésie area. (The Gaspe peninsula is
a peninsula along the south shore of the Saint Lawrence River in Quebec, Canada) It is a pot pie that used to
be made with wild meats and fowls. Nowadays, we make it with meats you find at the supermarket. A one pot
meal so handy when you are serving a group.”
‘
Ingredients:
2 lbs beef, cut in cubes
2 lbs chicken, chicken cut in cubes
4 onions, finely chopped
4 cups potatoes, cut in cubes
4 cups chicken bouillon
1 teaspoon salt
½ teaspoon pepper
2 large uncooked pastry dough
Directions:
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Preheat oven 400°F.
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Combine onions and cubed meats; set aside.
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Line large casserole or large roast pan with rolled out pasty dough.
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Layer ingredients in prepared pan. Start with 1/3 of the meat, add 1/2 potatoes and continue layering finishing with
the meat.
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Add chicken bouillon until you can see the juice a bit on top.
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Cover with pastry; Make a hole on center of pie to let steam escape.
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Cover pan with foil. Bake for 1 hour.
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Reduce heat to 250°F and continue cooking another 5 hours. Keep an eye on the pie to make sure it doesn't dry
out. Add more bouillon if necessary.
Tip: Cubed meat and onions should be prepared the day before, covered and refrigerated overnight; this makes it tastier!
Canada – Brian Singer
DAIRY
NANAIMO BARS (DAIRY)
“This layered bar is originally from Nanaimo (pronounced nah-NIGH-moe), a city on Vancouver Island in
British Columbia. It was born in 1952, when a fund-raising cookbook from the island featured three recipes
for chocolate squares. These recipes were reprinted under the name Nanaimo Bars in the Vancouver Sun.
Warning! These bars are exceedingly rich!  Also, remember these are DAIRY!”
Ingredients - Bottom Layer:
½ cup unsalted butter (European style cultured)
¼ cup sugar
5 tablespoons cocoa
1 egg beaten
1 ¼ cups graham wafer crumbs
½ cup finely chopped almonds (optional)
1 cup coconut (optional)
Melt first 3 ingredients in top of double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in
crumbs, coconut, and nuts. Press firmly into an ungreased 8" x 8" pan.
Ingredients - Second Layer:
½ cup unsalted butter
2 tablespoons and 2 Tsp. cream
2 tablespoons vanilla custard powder
2 cups icing sugar
Cream butter, cream, custard powder, and icing sugar together well. Beat until light. Spread over bottom layer.
Ingredients - Third Layer:
4 squares semi-sweet chocolate (1 oz. each)
2 tablespoons unsalted butter
Melt chocolate and butter over low heat. Cool. Once cool, but still liquid, pour over second layer and chill in
refrigerator.
Switzerland – Benny Sobol
MEAT
SWISS SHABBOS BARLEY SOUP
Ingredients:
2 carrots
2 celery roots
2 large potatoes
2 leaks
1 cup barley
1cup lentils
1 onion
4 quarts vegetable stock
4 Landjaeger smoked sausages (available in Wasserman and Lemberger) or any other hard and smoky sausage
1 lbs. of beef cubes
Directions:
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Peel and dice carrots, celery, potatoes, leaks and onion, peel and cut the Landjaeger in 1inch pieces, place
everything in a big pot and add the vegetable stock to it.
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Add the rest of the ingredients in the pot and let the soup cook for around 3 hours or until meat is tender. If more
water is needed add it to it. The consistency should be the one of a tsholent. If needed, add salt and pepper.
Switzerland – Benny Sobol
PAREVE
SWISS AMARETTI (ALMOND COOKIES)
Ingredients:
1 ½ cup of ground almonds
1 ½ cups sugar
2-3 egg whites
confectioners’ sugar
1 tablespoon flour
Directions:
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In a bowl mix the almonds and the sugar until you have an even mixture, lightly beat the egg whites and
gradually add to the almonds. Mix into a firm batter.
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Place in small balls on floured cookie sheet. Squeeze them slightly on both sides using your thumb and
forefinger. This gives them their well known shape.
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Let stand overnight in refrigerator. On the following day, sprinkle with confectioners’ sugar and bake at 356C.
until golden brown.
Azerbaijan – Ilona Dennen
PAREVE
AUTHENTIC AZERI FRIED EGGPLANT
‘My family left Azerbaijan due to the war conditions when I was 19 years old. We spent 1 year in Ukraine as it
took all that time to finalize our emigration to the US. While I do not make it often because I tend to not cook
fried foods, this is the most authentic Azeri recipe I can come up with. It is delicious & is a yummy…’
Ingredients:
Eggplants sliced 2/3 cm thick
Whole tomatoes
Heavily concentrated salt water
Many bulbs of garlic peeled and squeezed through a garlic press
Olive or Sunflower oil
Directions:
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Eggplants are sliced lengthwise, 2-3 cm thick, then they are immersed in a bath of water with heavy
concentration of salt ( to get the bitterness out of the eggplants ). Place something heavy on top of the eggplant
slices to prevent them from floating up. After a while the water will turn yellow.
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Meanwhile squeeze lots of garlic cloves out & mix with a few drops of water ( to prevent drying out ).
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Heat the oil in the frying pan & layer eggplant slices in 1 layer. After a little while flip them so they brown very
nicely on both sides. Once the slices are ready to come off, they should be placed on prepared sheets of paper
towels to absorb extra oil, continue to fry the rest of the eggplant slices. They should be done in batches & once
extra oil is taken off of them with paper towel, place fried slices on a plate & lather with squeezed garlic, then
layer next layer of eggplant, more garlic, and so on.
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When all of the eggplant is finished, you take whole tomatoes that have been washed and dried & they get
placed on the same frying pan ( make sure to add oil as necessary throughout ). The tomatoes will fizz & make
lots of noise. They will need to be flipped at least once & a top should be placed on the frying pan to prevent
splattering. Once the tomatoes have browned & emulsified down a bit, they get taken off the pan & placed on top
of the eggplant, lather the tomatoes with the rest of the squeezed garlic & let it stand for a bit, so the tomato
juices run down on eggplant a bit.
Azerbaijan – Ilona Dennen
PAREVE
AZERI “MOROCCAN” SALMON FROM BAKU
‘The fish recipe is nicknamed Moroccan but it is a recipe of my friend who is a Mountain Jew from Baku ( she
learned it from her aunts ). I am happy to share it…’
Ingredients:
6 Salmon Steaks
Kosher salt
Tomatoes (enough tomato slices to cover bottom of pan 2 times)
1 layer red bell pepper slices
2 Hungarian hot peppers seeded and sliced( can substitute jalapenos )
1 bulb of garlic, cloves separated, cleaned, sliced in halves
1 bunch cilantro
1 tablespoon sugar
1 tablespoon paprika
1 teaspoon tomato paste
¼ cup olive oil
Directions:
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Salmon cut into steaks needs to be soaked in salt for about 2 hours. Be very liberal with salt (coarse kosher Morton's
salt is best). Whatever pan will be used, it needs to be large & wide, with enough room for 2 layers of tomatoes.
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Cut 6 (or more) tomatoes into thick slices & layer sautéing pan (low and wide)
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Take 2 red bell peppers, clean & slice them as well, on top of tomatoes, then 2 Hungarian hot peppers (if you leave
the seeds in it will make the fish a lot hotter, so the seeds will regulate how hot it will come out), slice in two & put on
top of tomatoes (may use jalapenos).
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Peel 1 head of garlic, rinse the cloves & place them all over peppers. May slice cloves in halves or 1/4ths for more
flavor & place over peppers.
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Rinse fish well, pat dry & lay over garlic.
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Take 1 bunch of cilantro, clean, wash & chop up and over the fish.
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In a small bowl mix 1 tbsp sugar, 1 tbsp paprika, 1 tsp black pepper, 2 tsp tomato paste, and then add less than 1/4
cup of olive oil, mix well & distribute over the fish. Make sure it seeps down under and around the fish.
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Take 1 cup of water & rinse that bowl & pour over the fish. If tomatoes are juicy, use less water because you don't
want sauce to come out too thin.
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Cook covered on medium to high for 15 minutes, then decrease fire to low (or low to medium), cover it half-way, for
30-40 minutes or so.
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This could be eaten hot, or warm - room temperature but not colder than that.
Argentina – Giselle Pincever
PAREVE
CHIMICHURRI
½ cup oil
1 cup warm water
1 cup vinegar or ½ cup vinegar and ½ cup wine
1 tsp table salt or less to taste
2 cloves garlic, minced
2 tbsp parsley, finely chopped
1 scallion or green onion, chopped
1 small tomato, peeled and seeded, chopped
1 small sweet pepper, finely chopped
1 tsp paprika
½ tsp ground cumin
½ tsp ground pepper or chili powder
½ tsp ground oregano leaves
2 bay leaves, broken in small pieces
Finely chop all ingredients and steep in bottle with the liquids for at least 2 hours and up to 2 days before serving.
Shake ingredients periodically while steeping. Served with grilled beef steak or vegetables as a condiment.
Criollo Sauce
½ cup oil
1 medium onion, chopped
1 medium tomato, chopped
1 medium sweet pepper, chopped
1 garlic clove, peeled and bruised
½ scant tsp sweet paprika
½ scant tsp ground cumin
½ tsp dry oregano
Salt to taste
Heat oil and stir in onion first, toss to heat through, and add then tomato, sweet pepper, garlic, following with the
rest of the ingredients. Cook over a quick fire, not more than 5 minutes so that it does not dry up, but use
immediately. This sauce may be made in larger amounts, and be safely kept either in glass jars or frozen, for a
short time. Served with grilled meat as a condiment.
Peru/Columbia - Eve Gheiler
PAREVE
PERUVIAN CEVICHE WITH LECHE DE TIGRE
Leche de Tigre Ingredients:
2/3 cup fresh lime juice
2 garlic cloves, smashed
1 tablespoon (packed) chopped fresh cilantro leaves
½ ají limo or habanero chili, seeded, halved lengthwise
½ small red onion, chopped
Salt to taste
Ceviche Ingredients:
1 small sweet potato (about 8 ounces)
1 ear of corn, husked
½ ají limo or habanero chili, seeded, halved lengthwise
1 lb.fluke, flounder, or sole, cut into 1/2-inch cubes
1 small red onion, quartered and thinly sliced, divided
Kosher salt
Cilantro leaves
Directions:
Leche de Tigre
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Set a fine-mesh sieve over a small bowl. Purée first 4 ingredients and 4 large ice cubes in a blender until smooth. Add onion; pulse
3–4 times.
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Strain liquid into a medium bowl. Season with salt. Cover and chill.
Ceviche
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Pour water into a large pot fitted with a steamer basket to a depth of 1 inch; bring to a boil. Add sweet potato, cover, and cook until
just fork-tender, about 30 minutes. Transfer to a plate; let cool.
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Add more water to same pot, if needed, to measure 1 inch; bring to a boil. Add ear of corn to pot and steam until crisp-tender, 2–3
minutes. Transfer to a plate; let cool completely.
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Halve potato lengthwise. Using a small melon baller, scoop out potato balls and place them in a small bowl; set aside. Cut kernels
from cob. Reserve 1/3 cup kernels (save extra kernels for another use).
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Rub a large bowl with cut sides of chili; discard. Place fluke, 2/3 of onion, leche de tigre, and 4 large ice cubes in bowl; stir well.
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Let marinate for 2 minutes; remove ice. Fold in potato and corn; season with salt.
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Using a slotted spoon, divide ceviche into small bowls or onto plates. Drizzle ceviche with leche de tigre from bowl; garnish with
remaining onion and cilantro
Columbia - Eve Gheiler
DAIRY
PAPA A LA HUANCAINA
Ingredients:
4 tablespoons vegetable oil
½ cup chopped onion
3-4 yellow aji amarillo chili peppers (frozen is fine)
2 cups white farmer's cheese
4 saltine crackers
¾ cup evaporated milk
Salt and pepper to taste
2 cloves garlic, mashed
Directions:
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Remove seeds from yellow chili peppers and chop into 1 inch pieces.
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Sauté onion, garlic, and chili peppers (or paste) in the oil until onion is softened, about 3-5 minutes. Remove
from heat and let cool.
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Place onion/chili mixture in a food processor or blender. Add evaporated milk and blend.
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Add cheese and crackers and blend until smooth. Sauce should be fairly thick. Thicken sauce with more
saltines or thin sauce with milk if necessary.
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Season with salt and pepper to taste.
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Serve at room temperature or chilled over potatoes, and garnish with slices of hard-boiled egg and black
olive halves
Columbia - Eve Gheiler
MEAT
LOMO SALTADO
Ingredients:
1 (16 ounce) package frozen French fries
Vegetable oil as needed
1 lb beef tri tip, sliced ½ to ¼ inch thick
Salt and pepper to taste
1 large onion, sliced into strips
3 large tomatoes, peeled, seeded, and sliced into strips
1 yellow chili pepper (preferably Peruvian aji amarillo)
¼ cup distilled white vinegar
1 dash soy sauce to taste
2 tablespoons chopped fresh parsley
Directions:
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Prepare the bag of French fries according to package directions.
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While the French fries are cooking, heat the oil in a frying pan over medium-high heat.
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Season the sliced meat with salt and pepper to taste. Fry the meat until just cooked, and the juices begin to
release.
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Remove the meat from the frying pan, then cook the onions, with additional oil if needed, until they are
transparent.
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Stir in the tomato and aji amarillo; cook until the tomato softens.
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Pour in the vinegar and soy sauce, add the French fries, cover, and cook until the beef is done, about 3
minutes.
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Season to taste with salt and pepper, and sprinkle with chopped parsley to serve.
Peru/Columbia - Eve Gheiler
MEAT
ARROZ VERDE (GREEN RICE)
Ingredients:
1/2 cup tightly packed fresh cilantro sprigs (about 1/2 oz.)
1 cup tightly packed fresh stemmed spinach leaves (about 1-1/2 oz.)
1 ¼ cups homemade or low-salt chicken broth
1 ¼ cups soy milk
1 teaspoon. kosher salt
1 tablespoon olive oil
3 tablespoons unsalted margarine
1 ½ cups long-grain rice
¼ cup finely minced onion
1 clove garlic, minced
Directions:
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Put the cilantro, spinach, and broth in a blender and blend until the vegetables are puréed. Add the soy milk
and salt
and blend a bit more until well combined.
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In a medium (3-qt.) heavy-based saucepan (with a good lid) over medium heat, heat the olive oil and
margarine. When
the margarine is melted, add the rice and sauté, stirring about every 30 seconds, until it
just begins to brown, 3 to 4 minutes. Add the onion and garlic and cook 1 minute, stirring constantly. Add the
contents of the blender, stir well, turn
the heat to high, and bring to a boil. Cover the pan, turn the heat to very
low, and cook for 20 minutes. Stir the rice carefully to avoid crushing it, cover, and cook another 5 minutes.
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Take the pan off the heat and let the rice steam in the covered pot for 10 minutes. Serve hot.
Columbia - Eve Gheiler
DAIRY
COLOMBIAN DULCE DE LECHE CHOCOFLAN
Ingredients:
½ cup caramel sauce ( I boil the sweet and condensed milk for 3 hours to get the Dulce de Leche)
1 can (12 oz.) evaporated milk
1 package (8 oz.) Cream Cheese, cubed, softened
7 large eggs, divided
1 teaspoon vanilla
1 cup sugar
1 package Devil’s food cake mix.
1 cup water
1/3 cup oil
½ cup sweet and condensed milk
1 cup thawed Cool Whip Whipped Topping
Directions:
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Heat oven to 375ºF.
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Pour caramel sauce into 12-cup fluted tube pan sprayed with cooking spray. Blend evaporated milk, cream
cheese, 4 eggs, vanilla, sweet and condensed milk and sugar in blender until smooth.
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Beat cake mix, water, oil and remaining eggs with mixer until blended. mix well. Pour over caramel in tube
pan; gently ladle flan mixture over cake batter. Cover pan with foil sprayed with cooking spray, sprayed-side
down. Place in larger pan. Add enough water to larger pan to come halfway up side of tube pan.
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Bake 1-1/2 hours or until toothpick inserted near center comes out clean.
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Cool completely in pan on wire rack. Refrigerate 2 hours. Loosen dessert from side of pan; invert onto plate.
Remove pan. Serve dessert topped with Cool Whip.
Peru – Jennifer Sobol
MEAT
ARROZ CON POLLO
Ingredients:
1/4 cup vegetable oil, divided
6 chicken thighs, skinned and patted dry
6 chicken drumsticks with skin, patted dry
salt and black pepper to taste
1 1/2 bunches fresh cilantro, leaves picked from stems
6 cloves garlic, peeled and coarsely chopped
1 aji (Peruvian) pepper, seeded and deveined
1 tablespoon Worcestershire sauce
1/2 cup orange juice
2 cups uncooked white rice
2 onions, chopped
1/2 cup white wine
3 1/2 cups chicken broth
1 teaspoon freshly ground black pepper
1 large carrot, peeled and diced
1 bell pepper, any color, sliced into rings
3/4 cup frozen peas
Directions:
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Place two large skillets over medium heat, pour 2 tablespoons of vegetable oil into each, and heat the oil until
it ripples. Season the chicken with salt and pepper, divide between the two skillets, and fry until golden brown and
crisp, about 15 minutes. Remove the chicken from the skillets, and drain on paper towels.
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Place the cilantro leaves, garlic, aji pepper, Worcestershire sauce, and orange juice into a blender, and blend
until smooth. Pour the mixture into one of the skillets, bring to a simmer, and cook and stir over medium-low heat
until the mixture turns from bright to dark green, about 5 minutes.
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Place the chopped onions into the other skillet, and cook and stir over medium-low heat until the onions turn
translucent, 5 to 7 minutes. Stir in the rice, and cook and stir until the rice starts to turn opaque, about 5 minutes.
•
Pour the white wine into the blender and pulse a few times to rinse off any extra cilantro mixture from the
blender, and pour the wine into the skillet containing the cilantro mixture.
Arroz con pollo - continued
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Bring the mixture back to a simmer over medium heat, scrape the rice and onions into the cilantro mixture, stir in the chicken
broth and black pepper, and bring to a boil. Place the browned chicken pieces and carrots into the skillet, stir to combine, and
cover. Reduce heat, and cook until the rice is separate and the chicken is no longer pink in the center, about 30 minutes.
Remove the lid, place the pepper rings on the rice, and sprinkle with frozen peas. Cover and cook without stirring until the
peppers and peas are tender, about 15 minutes. Uncover the skillet and allow the dish to rest for 5 minutes before serving.
Peru – Jennifer Sobol
MEAT
ARROZ TAPADO
‘This classic Peruvian dish a great choice for company, and kids love to help make it. It’s a South American
version of sloppy joes that will please the pickiest eaters. Use a small bowl for individual servings, or mold it
with a large bowl and let everyone dig in.’
Ingredients:
3 garlic cloves, minced
3 tablespoons vegetable oil
1 ½ cups uncooked rice
3 cups water
1 cup frozen peas
¾ teaspoon salt
1 cup chopped red onion
3 tablespoons olive oil
3/4 lbs. ground beef
½ yellow chili pepper, finely chopped (or other hot chili pepper)
½ teaspoon cumin
1 cup diced tomato
1/3 cup raisins
1 cup chicken broth
salt and freshly ground pepper
2 hard-boiled eggs (optional)
Directions:
• In a saucepan on medium heat, sauté the minced garlic in the vegetable oil until the garlic is golden and fragrant.
Add the water, salt, and rice and bring to a boil.
• Lower the heat, cover, and simmer for 10 minutes, then stir in the frozen peas. Simmer for 5 minutes more, covered,
until the water is absorbed. Turn off the heat and leave the rice covered until you are ready to use it.
• In a skillet on medium heat, sauté the chopped onion in the olive oil until soft and golden. Add the ground beef and
cumin and cook, stirring, until the meat is browned.
• Add the tomatoes, chili pepper, and raisins and cook on medium-low heat, stirring occasionally, until most of the
liquid is evaporated.
Arroz Tapado - continued
•
•
•
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Add the chicken broth and simmer 5 to 10 minutes more, until the liquid has cooked down, but before it becomes dry.
Remove from heat and season with salt and pepper to taste.
Grease a small glass bowl with margarine. Fill the bowl 1/3 full with some of the rice. Add a layer of the ground beef
filling, then cover the filling with more rice. Press rice firmly into the mold. Turn the bowl onto a serving platter or
individual plate, and remove the bowl.
Garnish with sprigs of parsley, black olive halves, or strips of red pepper.
Optional, but traditional: Cut hard boiled eggs into fourths, and place one piece inside the mold with the filling. Or use
sliced eggs to decorate the serving platter. I mix the ground beef with chopped boiled eggs, raisins, and black olives
and chili peppers (not peas, etc..)
South Africa – Mandy Miller
Dairy /Meat
BUTTERNUT SQUASH SOUP
Ingredients:
2 tablespoons butter (dairy) or margarine (pareve)
1 onion finely chopped
1 (14.5oz) can chicken broth substitute (pareve) or chicken broth
1 butternut squash peeled, seeds removed and cubed
juice of 1 orange
3 tablespoons sour cream (or pareve equivalent)
salt and pepper to taste
Directions:
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Melt butter in a large saucepan over medium heat and cook and stir the onion until translucent, about 5
minutes.
•
Pour in the Broth, and stir in the squash cubes and orange juice. Bring to a boil, reduce heat, and simmer until
the squash is tender, 15-20 minutes.
•
Puree the soup till smooth. Whisk in the sour cream until thick and smooth.
•
Season to taste with salt and pepper.
South Africa – Mandy Miller
MEAT
BOBOTIE
Ingredients:
2 tablespoons vegetable oil
2 medium onions, finely chopped
1 ½ lbs ground beef
1 cup rich's whip
2 slices of day old bread
½ cup raisins
1 teaspoon apricot jelly
1 tablespoon hot chutney
½ tablespoons curry powder
1 teaspoon Salt
½ teaspoon ground black pepper
1 large egg
1 Pinch salt
1 bay leaf
Directions:
• Preheat oven to 350 degrees. Lightly grease a 9x13 inch baking dish.
• Heat the oil in a large skillet over medium heat. Cook the onions in the hot oil until soft. Break the ground beef
into the skillet and cook until brown.
• Place the Rich's Whip in a shallow dish, and soak the bread - squeeze excess Rich's Whip and set aside Add
the bread to the beef mixture. Stir in the Raisins, Apricot Jelly, Chutney, Curry Powder, Salt and Pepper. Pour the
mixture into the prepared baking dish.
• Bake in the preheated oven for 1 hour.
• While the Bobotie bakes, whisk together the reserved Rich's Whip, Egg and a pinch of Salt. Pour over top of the
dish. Lay the Bay Leaf onto the top of the mixture.
• Return the Bobotie to the oven until the top is golden brown, 25-30 minutes. Remove Bay Leaf before serving
South Africa – Mandy Miller
DAIRY
MILK TART
Ingredients:
3 tablespoons butter, melted
1 cup white sugar
3 egg yolks
1 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
4 cups milk
3 egg whites
1 tablespoon cinnamon/sugar
Directions:
•
Preheat the oven to 375 degrees. Grease a 9 inch deep Pie Dish with Cooking Spray.
•
In a large pot, mix together the Butter and Sugar until smooth. Add the Egg Yolks and beat until light a
fluffy. Sift in the Cake Flour, Baking Powder and Salt, and stir until well blended. Mix in the Vanilla and
Milk.
•
In a separate bowl, whip the Egg Whites to stiff peaks using an electric mixer. Fold into the batter. Pour
into the prepared pie dish, and sprinkle Cinnamon Sugar over the top.
•
Bake for 25 minutes in the preheated oven, then reduce the temperature to 325 degrees.
•
Continue to bake for 25-30 minutes, or until the center is set when you gently jiggle the pie.
•
Serve hot or cold.
Persia - Ora Eghbali Omanoel
PAREVE
STUFFED CHERRY TOMATOES WITH MINTED BARLEY CUCUMBER SALAD
“I cook with love and taste, then basically its hard for me to stick to a good cook book.
I made up this stuff with a simple ingredients.”
Ingredients:
½ cup pearl barley
1 can of chicken broth (optional)
¼ cup diced tomato
¼ cup diced cucumber
1/3 cup chopped parsley ( flat leaf)
2 tablespoons chopped mint
1 tablespoon finely chopped scallion ( white part only)
3 teaspoon extra virgin olive oil
2 teaspoon lemon juice
salt and pepper
16 cherry tomatoes
Directions:
•
Cook barley in chicken broth, but it can be cooked in water as well.
•
Barley can be soaked in cold water for 30 minutes prior to then drain and transfer to a bowl of ice water and
let cool for one minute.
•
Combine all the ingredients together, put the cherry tomatoes on the side, cut the core from the cherry
tomatoes and make the two cuts into the tomato to open it like a flower. stuff with some of the salad.
•
The barley salad can be prepared up to 2 days in advance, it can be accompaniment to a salmon.
Persia - Ora Eghbali Omanoel
PERSIAN SALMON
Ingredients:
1 Salmon filet side
1 teaspoon lemon pepper
1 teaspoon turmeric
1 teaspoon sumac
Directions:
•
Cut the salmon to a desired size.
•
Sprinkle the piece with generous amount of spices
•
Spray with a olive oil.
•
Preheat the oven to 350 and cook for 10 min.
•
Then on the broil for 1 min. serve hot.
PAREVE
Persia - Ora Eghbali Omanoel
PAREVE
PERSIAN LENTIL AND RICE WITH CARAMELIZED ONION
Ingredients:
2 cups of basmati rice
1 ½ cups of lentil ( I rather the black lentil, can be found in Indian website store)
½ cup of oil
2 tablespoon of turmeric
salt and pepper to taste
2 big onions ( chopped )
Directions:
• Cook lentils in cold water over a medium heat, time varies based on the lentil type. The main key is to cook
the lentil but not let it to become mushy and keep the lentil intact.
• Add the onion to the skillet with 1/4 cup of oil and let it caramelize the last 2 min, add the turmeric and keep
stirring so turmeric doesn't burn.
• Cook the rice in 4 cups of water and 1/4 cup of oil. When the rice is completely done, put aside some of plain
rice that would cover your other pot. ( you need the bigger pot to combine the lentil and onion in order to cook it
completely).
• In the big pot, add the oil to the amount that it will cover the whole pot then add a tsp of turmeric and
the plain rice first then mixture of rice, lentil and caramelized onion. it is very important to cover the pot with the
plain rice first because the lentil burn easily.
• Cook for another 15 minutes until when you insert your knife, the rice in the pot has a crunchy sound.
Persia - Ora Eghbali Omanoel
PAREVE
PERSIAN CHICKEN
with Turmeric, garlic and lemon juice
Ingredients:
2 whole chicken ( 2 lbs each)
3 large onions
1 whole garlic
4 tablespoon of turmeric
3 lemons
2 bags of baby carrots
Directions:
•
Puree the onion and garlic together. Combine the puree with 2 tablespoons of turmeric.
•
Wash the chickens and add the puree mixture under the skin of the bird, be generous and cover the
whole inside and outside of the bird.
•
Transfer the bird to the roasting pan, cover the pan and cook at 300 F the first hour.
•
Add the carrots and cook for another 15 minutes.
Israel - Mike/Janean Adelstein
MIRIAM’S ISRAELI SALAD
Ingredients:
1 lb crisp cucumbers, diced small
1 lb fresh ripe tomatoes, seeded and diced evenly small
1/3 cup minced sweet onion
1/2 cup minced fresh curly parsley
3 tbsp extra virgin olive oil or to taste
Juice of 1 fresh lemon
Lemon zest from 1/2 lemon
Salt to taste
Lightly pepper to taste
3 scallions chopped (green and white part)
Directions:
•
Dice all the vegetables evenly in small cubes.
•
Add parsley, olive oil, lemon juice, zest salt pepper and toss together.
•
Serve with chopped scallions on top for garnish
PAREVE
Israel - Mike/Janean Adelstein
MEAT
AMI’S GRILLED KEBAB’S
Our cousin Ami, who leaves near Tel Aviv, has the best BBQ kebabs!
Ingredients
2 lbs ground beef
1 onion- grated or minced
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoons fresh chopped parsley
1 teaspoon coriander
1 teaspoon cumin
1 teaspoon turmeric
½ teaspoon ginger
black pepper to taste
2 eggs, beaten
Directions:
•
Soak skewers in water.
•
Mix everything together and shape into 3 inch long x 1 inch thick oval meatballs and put on bamboo
skewers.
•
Bake at 350 in the oven for 30 minutes, or grill them on a well oiled grill for authentic flavor.
Israel - Mike/Janean Adelstein
MEAT
ILANIT’S FRIDAY SHABBOS CHICKEN
Our dear Israeli friend, Ilanit Evers, returned from a trip home recently with this new fabulous recipe that is
the latest Friday Shabbos chicken dish. It is so simple and surprisingly delicious.
Ingredients:
4 russet potatoes cut long
1 tablespoon olive oil
1 chicken –cut into pieces ( or what ever pieces you like)
2 tablespoon onion soup powder
1 can coca cola over all
Directions:
•
Cut potatoes and place in olive oil greased oven pan
•
Toss chicken in soup powder
•
Pour cola over chicken
•
Bake in oven one hour 400F
Israel - Mike/Janean Adelstein
PAREVE
YERUSHALAYIM KUGEL
This recipe is adapted from Spice and Spirit Cookbook given to us by our Rebbetzin, Miriam Weisblum.
This is an easy “go to” side for Friday Shabbat dinner.
Ingredients:
12 ounces thin noodles
½ cup canola oil
1 cup sugar
6 eggs lightly beaten
Salt
Brown sugar
Cinnamon
Directions:
•
Preheat oven 350
•
Boil the noodles in salted water 5-7 minute, drain
•
In bowl combine eggs ,sugar, oil and mix cooled noodles.
•
Poor mixture in a 13 x 9 oiled pan.
•
Sprinkle top lightly with brown sugar and
•
Cinnamon. Great side for Shabbat dinner and as a leftover for Shabbat morning breakfast.
Israel - Mike/Janean Adelstein
PAREVE
EASY TAYSHA CAKE FOR BATYA
Grandma Batya Appleman was famous in the family for entertaining, especially her delicious cakes.
Ingredients:
9 egg yolks
1 ½ cups sugar
9 Tbs canola oil
9 Tbs flour
9 egg whites
9 Tbs sugar
5 oz baking semi-sweet chocolate grated (pareve) if using dairy the recipe becomes dairy
5 oz grated sweetened coconut
Slivered almonds
Confectioners sugar for dusting
Directions:
•
Bring ingredients to room temperature Beat the yolks, oil, and 1 1/2 cups sugar until pale and fluffy.
•
Add and blend in flour until well mixed and pour into a greased 9 x 13 pan.
•
Beat egg whites stiff as you gradually add the 9 Tbs sugar.
•
Fold in coconut and chocolate into whites.
•
Spread over the cake batter.
•
Bake in a preheated 350F -30 minutes or until tested done by testing with tooth pick.
•
Serve pieces of cake with a dusting of powdered sugar if desired.