The Culinary Connoisseur
Jewish Foods Around the World: First Stop—Eretz Yisrael
cuisines are often based on the availability of certain ingredients or local
climate. Some country’s cuisines are
strictly native while others are influenced by immigrants bringing their own
traditions and tastes. Eretz Yisrael is one such place. Middle Eastern culture
plays a big part in the foods eaten there but each wave of immigrants has added
new flavors to traditional Israeli foods. Among all the foods eaten there some
are immensely popular and have become staples in both homes and restaurants.
babaganoush, you will find cracked green olives, pickles and spicy sauces like
s’chug on many tables. No meal is complete without chummus and pita—influences
of other Middle Eastern cuisines.
peas according to the package directions. To keep things quick and simple our
recipe takes shortcuts.
1 16 oz can of chickpeas or garbanzo beans1/4 cup liquid from can of chickpeas
3-5 tablespoons lemon juice or more to taste
1 1/2 tablespoons Israeli techina (jarred sesame paste)
2 cloves garlic, crushed
½ kosher teaspoon salt
2 tablespoons olive oil
Fresh parsley, checked and chopped
remaining ingredients in blender or food processor. Add 1/4 cup of liquid from
chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.
Place in serving bowl, and create a shallow well in the center of the hummus.
Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with
parsley (optional). Serve immediately with fresh, warm or toasted pita bread,
or cover and refrigerate.
teaspoon crushed red pepper flakes or a dash of cayenne pepper.
become truly Israeli!
4 tablespoons olive oil 2 large onions, yellow or white, chopped
4 cloves of garlic
1 medium can crushed tomatoes
2 large fresh tomatoes, diced
1 red bell pepper
1 green pepper
1 hot pepper, preferably cayenne or jalapeno
1 teaspoon ketchup
1 tablespoon brown sugar
8 eggs
minutes. Sauté the onions in hot oil, stirring occasionally, until golden in
color. Peel garlic cloves, chop or slice finely, and add to onions, stirring
once or twice.
mix with crushed tomatoes. Add the diced tomatoes, along with the ketchup and
the brown sugar (this will neutralize the tomatoes’ acidity). Finely chop the
hot pepper, and add according to taste—just a bit or the whole pepper. Stir
until all ingredients are mixed in with the tomato sauce.
the onions, garlic and oil. Cook on a medium-high flame for 5-7 minutes,
stirring occasionally, until the mixture begins to bubble. Reduce flame to low and
cook for 15 minutes more, stirring every two minutes or so.
touch one another. Cover the pan completely, raise flame to medium and cook for
another 4-6 minutes, or until eggs are no longer runny. If you like your eggs
well-done, allow an additional 2-3 minutes.
diner has an even number of eggs, and eat, using the bread to soak up the
sauce.
honey—as an appetizer or dessert.
2½ cups water
1 tsp sugar
2 pounds all-purpose flour
1 tsp kosher salt
9 ounces margarine or butter
Mix the flour, water, sugar and salt, and knead well until it forms a soft dough.
Cover with a damp towel and let it rest for 30 minutes
Divide dough into 12 equal sized round balls, put them on your working
surface, cover with the towel once again and let the dough sit for 45
minutes longer.
Generously grease the working surface and use your hands (only your hands)
for flattening each ball; try to make it
as thin as possible.
Take each circle of dough and fold one inch of dough inward toward the center. With
your hands, grease the newly created strip with margarine or butter, and then
fold again. Smear the strip of folded dough once again. Keep folding and greasing until you reach the
end of each piece of dough.
Place the layered and folded strip of dough on its side and roll it around
itself until you create a snail shape.
Repeat with the other dough balls and place them all on a tray. Cover in
plastic and refrigerate for at least 2 hours (you can freeze if you like)
When you’re ready to cook the malawach add a tablespoon of butter or oil to the
frying pan and heat over medium flame.
Generously grease your hands and gently flatten each malawach snail into a flat
round of dough which should be as wide as your frying pan.
Put the malawach in the pan and fry for 2-3 minutes until the bottom turns golden. Turn it over to the other side and fry for 2
more minutes.
This popular mint lemonade is easy to make at home. Ifyou’re serving an Israeli-style meal be sure to have a large pitcher of this
refreshing drink on hand to cool off once you’ve had your fill of the “hot stuff!”
1 3/4 cups water, divided
1 cup fresh lemon juice
3 1/2 cups ice
1 cup fresh mint leaves
6 mint sprigs for garnish
Heat over medium, stirring occasionally, until the sugar dissolves. Let the
water cool to room temperature.
lemon juice, ice, fresh mint leaves and remaining 3/4 cup of water.
the ice is thoroughly crushed and the drink takes on a slushy texture. Pour
into glasses and garnish with a sprig of mint. Enjoy!