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Basic Jewish Cuisine

Basic Jewish Cuisine

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Published by Daniel Skulski
Basic jewish recipes collected from around the internet.
Basic jewish recipes collected from around the internet.

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Categories:Types, Recipes/Menus
Published by: Daniel Skulski on Jan 31, 2011
Copyright:Attribution Non-commercial


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Basic Jewish Cuisine
101 Jewish Recipes 
INDEXI.Appetizers (1-21)II. Breads (22-25)III. Soups (26-40)IV. Side-Dishes (41-63)V. Vegetarian Entrees (64-74)VI. Entrees (75-82)VII. Passover (83-86)VIII. Desserts (87-101)I.APPETIZERS- 21 Recipes1.Hummus
YIELD: About four cups, or six-to-eight servings1 cup dried chickpeas1 cup tahina1/2 cup lemon juice, or to taste2 cloves garlic, or to taste1 teaspoon salt Freshly ground pepper to taste1/2 teaspoon ground cumin, or to taste3 tablespoons extra virgin olive oil2 tablespoons pine nutsDash of paprika or sumac2 tablespoons chopped fresh parsley or cilantro1. Put the raw chickpeas in a bowl with cold water to cover and soak overnight.2. Drain and rinse the chickpeas, then place them in a heavy pot with enough coldwater to cover. Bring to a boil, then simmer, partially covered, for about an hour oruntil the chickpeas are soft and the skin begins to separate. Add more water asneeded.3. Drain the chickpeas, reserving about 1-1/2cups of the cooking liquid. Set aside1/4cup of the cooked chickpeas for garnish. In a food processor fitted with a steelblade, process the remaining chickpeas with the tahina, lemon juice, garlic, salt,pepper, cumin, and at least 1/2 cup of the reserved cooking liquid. If the hummus istoo thick, add more reserved cooking liquid or water until you have a paste-likeconsistency.4. Heat a frying pan and add 1 tablespoon of the olive oil. Spread the pine nuts in thepan and stir-fry, browning on all sides.5. To serve, transfer the hummus to a large, flat plate, and with the back of a spoonmake a slight depression in the center. Drizzle the remaining olive oil on top andsprinkle the reserved chickpeas, pine nuts, paprika or sumac, and parsley or cilantroover the surface.6. Serve with cut-up raw vegetables and warm pita cut into wedges
2. Mock Chopped Liver 
Ingredients1 can French style green beans2 hard boiled eggs2 medium onionsoil for browning onions1/4 cup walnutssalt to tasteSaute onions in oil until brown. Drain green beans, pressing out as much water aspossible. Put all ingredients into food processor, processing until smooth. Salt totaste.Note: You can substitute additional hard boiled egg whites for one or both of theyolks. This recipe can also be made vegan by replacing the eggs with freshmushrooms.
3. Borekas
Turkish Turnovers
YIELD: 30 small borekasSometimes known as pastilles, borekas come from the Turkish Sephardic tradition. Theseturnovers make an enticing appetizer or delicious side dish, and can be stored in the freezerbefore baking.Ingredients:2 ½ cups flour1 stick butter (1/2 cup)½ cup oil1 tsp lemon juice5 tbsp ice water1 egg5 tbsp ice water1 egg1 tbsp waterDash sesame seeds3 tbsp olive oil1 medium yellow onion, chopped10 oz. spinach, frozen, thawed and squeezed2 eggs, lightly beaten½ cup mashed potatoes¼ cup parsley, chopped½ tsp salt Put the 2-1/2 cups flour in a large bowl and make a well in the center. Place 1 stick of butter and1/2 cup vegetable oil in the well and, using a pastry blender, cut in the butter until the mixtureresembles coarse crumbs. Stir the lemon juice (or vinegar) into the ice water. Sprinkle the water,1 tablespoon at a time, over a section of the flour. Gently mix with a fork to moisten. Push themoistened section aside and continue adding enough water to make a soft dough that just holdstogether. The dough should not be wet or crumbly. Place the dough on a lightly floured surfaceand knead briefly with the heel of your hand. Form into a ball, flatten slightly, cover with plasticwrap and refrigerate for several hours or overnight. (Dough can also be frozen.)When ready to make the Borekas, let the dough stand at room temperature until workable beforerolling. Preheat oven to 375 degrees Fahrenheit. On lightly floured surface, roll out the dough andcut into 3-inch rounds (or can make them larger), about 1/8-inch thick. Place a heaping teaspoonof the filling in the center of each round. Fold the dough in half over the filling to form a half-moonand press the rounded edge with the tines of a fork to seal. (They can be prepared to this point and frozen. Do not defrost for baking, just increase the baking time by about 10 minutes.) Place
the borekas on a baking sheet.Beat 1 egg with 1 tablespoon water. Brush the tops of the borekas with the egg wash. Sprinklewith sesame seeds.Bake until golden brown, about 30 minutes. Serve warm.Sephardic Spinach Filling:Heat the 3 tablespoons olive oil in a large skillet over medium heat. Add the onion and saute untilsoft and translucent, 5-10 minutes. Either add the spinach, 2 eggs, mashed potatoes, parsley and1/2 teaspoon salt to the pan and cook them OR put everything in the food processor and pulse it twice, without further cooking.
4. Walnut Hummus
1/2 cup walnuts, toasted2 cups cooked (or canned) garbanzo beans, drained1-2 medium cloves garlic, to tasteJuice of 1 lemon (about 4 tablespoons)1/4-1/2 cup hot water1/4 cup olive oil1 tablespoon za'atar (or paprika)Grind the walnuts in a food processor, so they are a sandy texture. Add most of the garbanzos, 1or 2 tablespoons of the oil, 1 clove garlic, and lemon juice. Process until smooth.Drizzle in the water a bit at a time and puree more, until the hummus is creamy. Taste; if desired,add the second garlic clove. Let the processor run for a minute or so, to incorporate air into thepuree and give the hummus a light texture. Taste, adjust the seasoning--more salt, more lemonjuice, etc.Serve in a shallow bowl, topped with remaining chickpeas, drizzled with plenty of the remainingoil, and sprinkled with paprika or za'atar. You can also garnish with cured olives and red pepperoil, another lovely option.Makes roughly 2 1/2 cups.
5. Labane
1 quart greek or regular yogurt 1 teaspoon salt Olive oilZa'atarStir salt into yogurt. Line a wire mesh strainer with either cheesecloth (at least two layers) orpaper towels. Spoon yogurt into strainer; set over a bowl, cover loosely with saran wrap, andrefrigerate overnight.In the morning, bowl will contain much of the whey, which should be discarded. Greek yogurt willbe ready if it has sat over night for about 8 hours. For regular yogurt, strain an additional 3-4hours for maximum thickness.Serve in a shallow bowl; drizzle olive oil, and top with a generous sprinkle of za'atar.
6. Muhammara
Serves 8 as an appetizer1 12-ounce jar roasted red bell peppers, drained, OR 2 red bell peppers, seeded and cut intostrips1-2 cloves garlic, to taste1 cup walnuts (more if a chunkier texture is desired)1/3 cup breadcrumbs2 tablespoons extra-virgin olive oil1 1/2 teaspoons pomegranate molasses or 1 teaspoon fresh lemon juice1 teaspoon ground cumin

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