Recipes
Honik Leicaj (Honey Cake) By Julian B. This is a recipe for honik leicaj (Honey Cake). It was sent to me by my sister Glenda, who lives in Buenos Aires. Mix together: 3 eggs 1 cup sugar ¾ cups regular oil 1 cup honey Then add one cup of very strong coffee. You can make it for example with two tablespoons of instant coffee dissolved in one cup of hot water. Add: 3 cups of flour 1 tsp cinnamon ½ tsp ginger 1 ½ tsp baking powder 1 tsp baking soda 3 teaspoons of maple syrup ½ cup of chopped walnuts (optional) Put the mixture in a mold and bake it until it is done. Let it cool and decorate with the following coffee icing: ¾ cup of powdered sugar 2 tablespoons of oil 1 tsp of instant coffee dissolved in one tsp of hot water a pinch of salt
Falafel By Sigal H. 500g chickpeas 4 onions 1 Coriander package 4 cloves of garlic 4 tablespoons flour 1 Teaspoon baking powder Half a teaspoon of baking soda 1 tablespoon of cumin 1 Tablespoon black pepper 1 Tablespoon of garlic powder 1 tablespoon of salt Preparation method: Soak the chickpeas in a bowl with water, changing the water a few times. Grind in a food processor with garlic, coriander and onion, add spices. Deep fry in oil.
Creamy Hummus By Siggi and Kay Ingredients: Half cup of olive oil 2 teaspoons of cumin 1 teaspoon cayenne pepper Half a teaspoon of salt Half a lemon Optional: a few pieces of an orange 1 garlic clove 1 can of chickpeas A handful of pine nuts Heat chickpeas over a low fire for a few hours (depends on how soft you want them) Add the dry ingredients and chickpeas together into a food processor, and mix until creamy Strain the half lemon and optional pieces of orange into the mix. Put mix into a bowl, and add olive oil to the middle. Garnish with the pine nuts, and serve!
Dreamy creamy fish soup By Nily B. Ingredients: 1 kg. Cod or any other white fish (cut into portions) 2 Leeks cut in rings (only the white part) 1 inch. grated Ginger root 4 Garlic gloves finely chopped (not crushed) 2 tbsp. Tomato paste Juice of 1/2 a Lemon 11/2 L. cold Water 500 ml. cooking Cream or vegan Cream 1/2 - 1 tsp. Chili or Harissa 1 tsp. Fish seasoning 1 tbsp. Sugar Salt & white pepper 2 tbsp. light Olive oil Directions: In a large pot fry the leeks in olive oil until softened. Add the garlic and continue to fry over low heat. Add the ginger and fry lightly. Add chili and fish seasoning. Add Tomato paste, cook for 2 minutes then add lemon juice. Add water and bring to a boil. Add cream, sugar, salt & white pepper and bring to boil. Add the boneless and skinless fish and simmer over low heat for 8 minutes. Serve with garlic bread. Bon appétit!
Noodle Kugel By Hannah C. This recipe is from my aunt Ellen C. J. Ingredients: 1 lb broad egg noodles 1 pint sour cream 1 lb cottage cheese 1 cup of milk 2 and a half tsp salt 4 tbsps sugar 7 tbsps butter Cinnamon sugar 1. Preheat oven to 375 (190 Celsius). Cook noodles according to package directions. Drain noodles and rinse with cold water. 2. Mix noodles with sour cream. cottage cheese, milk, salt, sugar and 6 tablespoons of melted butter. 3. Grease a casserole pan with butter. Pour noodle mixture in. Add slivers of butter on top of mixture. Sprinkle cinnamon sugar on top lightly. 4. Bake uncovered at 375 degrees (190 Celsius) for 1 and a half hours. The top of the kugel should get hard and crusty. The kugel mixture can be made in advance and frozen. When ready to serve, bring to room temperature then serve. Yield: 10-12 servings
Safta Ora’s cake By Massimo S. In honour of my dearest friend Galia! Ingredients: 200 gr grounded poppy-seeds 6 eggs (separated) 1.5 cups sugar 2 tbsp oil Fluff the egg whites and sugar until quite stiff. Mix yellows with oil Fold it into the whites gently. When mixed fold in the poppy-seeds. That’s it! Use a 24cm diameter pan and put in a preheated oven on mid temp (180) for 30-35 min. You know that it’s ready when you put a toothpick into the cake and nothing white is on it. For topping heat 100 gr chocolate, butter and 3 tbsp milk or cream. Pour it in the cake while the cake is still warm. Jewliscious!
Stuffed peppers By Mike L. 6-7 bell peppers Filling: 2 lbs ground beef (1kg) 3 TBS. Matzo meal 3 eggs 3 cloves garlic,peeled & crushed 1 large yellow onion, chopped Salt & pepper 3 hard-boiled eggs, grated The sauce: 1 cup canned tomatoes 2 TBS. white vinegar 1 TBS. sugar 1 cup chicken stock Remove tops of peppers and clean. Reserve tops. Mix all the ingredients for the filling, divide and fill all the peppers. Replace the tops. Place them in a baking dish. Pour sauce into the bottom of the baking dish. Bake in preheated oven at 350°F for 1 hour (180°C).
Fruit Salad (vegan style) By A. O. If you are not vegan, you may add normal honey and low-fat dairy products into your fruit salad. Clean and deskin the fruits before cutting them into bite-size into a large bowl. It is not always good to deskin fruits like apple due to the vitamins. But the other fruits that have hard skin should be deskin after washing with cold water. Add 1 tsp cinnamon, Cinnamon is a heart-healthy spice. 1 tbs acacia honey, Acacia honey is best for vegans. 1 tsp or 1 tbs fresh lemon (or any other citrus fruit) juice. Add some dried fruits, if desired, after washing them properly. Dried fruits contain most of the necessary minerals. Add some un-roasted nuts, if desired. Try to use un-roasted nuts to make more of their nutritional benefits.
Chicken with olives By Suzy R. In a large saucepan with a little oil fry 4 onions cut into rings, fry until caramelized. Add 3 cloves of chopped garlic and after a few seconds add the chicken legs (or other part of chicken) Fry the chicken on both sides until nicely browned. Add: A jar of olives washed in tap water, Add: half a tablespoon of soup powder, a tablespoon of sweet paprika, a teaspoon of ground black pepper, half a teaspoon of turmeric and half a teaspoon of cumin No salt needed Add half a cup of water when everything is boiling, transfer to the lowest flame and cook for 3 hours Occasionally water the sauce liquid with a spoon all around the dish. You can use pitted olives from a box and boil them twice with water and pour (to remove the accompanying flavors of the box before putting them in the pot with the chicken).
Shakshuka By Yael B. It’s a dish we eat in Israel usually as late breakfast. It should be served with fresh challa or any other bread. Fantastic option for vegetarians. Ingredients for 4 portions: Large pan with a lid Olive oil 2 onions 3 tomatoes 3-6 garlic cloves 150 grams tomato purée 1 tsp cumin 1 tsp sweet paprika 1 tsp turmeric Salt & Black peeper 3/4 cup of water 6 eggs Handful of oregano Chilli (optional) Method of perpetration: Chop onions, put in the pan and fry with lots of olive oil till golden. Chop the tomatoes into small pieces and mince the garlic on a grater. Add tomatoes and garlic to the onion and fry till tomatoes are rusty but not burned. Put on low heat. Combine all the spices together and scramble into two of the eggs, add the water and stir well. Break the other 4 eggs into the gravy, on each side of the pan, sprinkle oregano over the eggs. Close the lid and cook till eggs are solid and gravy is thick. Serve with bread and fresh coriander/basil.
Carrot Cake Oats By Elisheva D. Ingredients: Half cup rolled oats A half to 1 cup any milk or water, depending on the preferred consistency 1 medium carrot cinnamon by taste nutmeg by taste some yogurt or cream cheese with vanilla (Optional) 1 tbsp sweetener (I use maple syrup) A half to 1 mashed banana Raisins Pecan, walnut A mixture of seeds (I use pumpkin, flax and hemp) 1 tbsp chia seeds Granola Method: 1. Combine together rolled oats, milk, grated carrots, spices and, if using, chia, raisins and sweetener. 2. This porridge can be made either “overnight” (put in the refrigerator overnight), or warm (on the stove or in the microwave)*, or as a cake (use less liquid, add 1/2 tsp baking soda and put for a couple of minutes in the microwave or 10-20 minutes in to the oven!) All methods are very tasty! 3. Top, if desired, with yogurt / cream cheese, nuts, seeds, banana and granola! 4. Enjoy a delicious and healthy breakfast! (or dessert?!) * Can be grounded in a blender for baby-version
Delicious Challah By Mushky F. Combine 10 tsp dry yeast with 4 cups of warm water and 1 cup sugar Stir till it’s dissolved and let sit till bubbles form Add 1 tsp salt, stir 1 kg flour 1 cup oil Gradually add 1 more kg flour and knead until a soft dough forms Smear dough with oil on all sides Cover and let rise in a warm place for one hour When dough has risen, we do a special Mitzvah called “Hafrashat Challah” Take a handful of dough aside and say a special blessing: Delicious Challah By Mushky Feldman Combine 10 tsp dry yeast with 4 cups of warm water and 1 cup sugar Stir till it’s dissolved and let sit till bubbles form Add 1 tsp salt, stir 1 kg flour 1 cup oil Gradually add 1 more kg flour and knead until a soft dough forms Smear dough with oil on all sides Cover and let rise in a warm place for one hour When dough has risen, we do a special Mitzvah called “Hafrashat Challah” Take a handful of dough aside and say a special blessing: BA-RUCH A-TAH A-DO-NOI ELO-HAI-NU ME-LECH HA-O-LAM A-SHER KID-SHA-NU B'MITZ-VO-TAV V'TZI-VA-NU L'HAF-RISH CHAL-LAH Then we say: HA-REI ZU CHALLAH All prayers said after this go straight to heaven! Put the piece in the oven and let it burn (symbolizing that everything we have comes from G-d. In temple times this piece would be brought to the Kohen.) Braid the Challah to your liking, egg wash the top and add your favorite topping. Some of my favorite toppings are: 1. Seed mix 2. Toasted sesame seeds 3. Crunch! Mix a handful of flour, handful of sugar, a tablespoon of oil and mix till a flaky crunch forms! Sprinkle your topping on top of your braided Challah and bake at 180 degrees till its golden brown. Tip: to know if your Challah is really ready inside, lift the loaf to check if the bottom is browned. Then we say: All prayers said after this go straight to heaven! Put the piece in the oven and let it burn (symbolizing that everything we have comes from G-d. In temple times this piece would be brought to the Kohen.) Braid the Challah to your liking, egg wash the top and add your favorite topping. Some of my favorite toppings are: 1. Seed mix 2. Toasted sesame seeds 3. Crunch! Mix a handful of flour, handful of sugar, a tablespoon of oil and mix till a flaky crunch forms! Sprinkle your topping on top of your braided Challah and bake at 180 degrees till its golden brown. Tip: to know if your Challah is really ready inside, lift the loaf to check if the bottom is browned.
Cauliflower flowers By Massimo S. This is dead simple! Cut the cauliflower into flowers - to medium size heads (Cut by hand) Steam the cauliflower Melt a large lump of butter on a large pan Pour a generous amount of breadcrumbs and mix with butter until it gets brown Add salt to the mix Add the steamed cauliflower and mix it well with the breadcrumbs so they are fully covered Add some more salt - to your taste That’s it - about 15 minutes work Enjoy!