Jewish Recipes From Around the World 10Gorgeous, modern twists on classic recipes from Havana to Tel Aviv. 10 JEWISH RECIPES FROM AROUND THE WORLD www. jta.org Table of Contents (1/2)
Mexican Shakshuka Inbal Baum 04
Chicken Soup with Quinoa, Leeks and Albóndigas Tami Ganeles-Weiser 09
Grilled Kofta with Eggplant and Tomatoes Samantha Ferraro 15
Sephardic Jeweled Rosh Hashanah Rice Vicky Cohen and Ruth Fox 21
Savory Za’atar Challah Shannon Sarna 26
10 JEWISH RECIPES FROM AROUND THE WORLD www. jta.org 02 Table of Contents (2/2)
Basbousa Cake with Halva Cream and Semolina Crumble Shlomo Schwartz 31
Rosewater and Pistachio Hamantaschen Shannon Sarna 36
Red Quinoa Tabbouleh with Labneh Shannon Sarna 41
Mozzarella and Tomato Caprese Blintzes Samantha Ferraro 45
Tostones for Hanukkah Jennifer Stempel 50
10 JEWISH RECIPES FROM AROUND THE WORLD www. jta.org 03 MEXICAN SHAKSHUKA
A unique Mexi-terranean fusion perfect for a summer breakfast, or anytime you feel like enjoying some Israeli comfort food.
BY INBAL BAUM
10 JEWISH RECIPES FROM AROUND THE WORLD www. jta.org 04 MEXICAN SHAKSHUKA
hen I first moved to Israel around six years ago, there were no Mexican food restaurants, and to my surprise, very little interest in the cuisine at all. Fast WW forward to today: Tel Aviv has blossomed with possibilities for burritos and genuinely spicy salsa and is currently home to at least six delicious Mexican-style restaurants.
In truth, the ingredients used in Mexican food aren’t that different from those native to the Israeli diet: fresh tomatoes, cilantro, avocado, citrus and lots of spices. So it was only a matter of time before Mexican food arrived in Israel.
Lime season is a particularly good time for Mexican food and maximum lime use in general. This sounds confusing, I know. Israel is historically known for its fine citrus fruits, so why is lime season such a big deal? As it turns out, like other produce in Israel, most of the best citrus fruits are exported so we don’t see it as much in our markets.
Combine my love of Mexican food, love of lime season and shakshuka and you have a unique Mexi-terranean fusion perfect for summer breakfast, or anytime you feel like enjoying some Israeli fusion comfort food.
10 JEWISH RECIPES FROM AROUND THE WORLD www. jta.org 05 MEXICAN SHAKSHUKA
Ingredients
2 tbsp olive oil 1 tsp salt 1 medium onion, diced 2-3 eggs 3 garlic cloves, crushed and chopped 1 can refried beans 8 small (or 5 large) tomatoes 1 lime, cut into wedges 1 red chili pepper, diced Corn tortillas (or Corn Tortilla Tostada 2 tsp cumin Shells) 1 tsp cinnamon Fresh cilantro 1 tsp paprika Avocado, sliced thinly 1 tsp cayenne pepper Shredded cheese
10 JEWISH RECIPES FROM AROUND THE WORLD www. jta.org 06 MEXICAN SHAKSHUKA
Directions
Warm the olive oil in a heavy pan at medium heat. Add the onion and stir frequently until onion turns golden.
Add the garlic to the pan and cook for one minute, then add the tomatoes and cover. Lower the heat to medium-low heat and simmer for about 15 minutes until the tomatoes are softened.
Add the spices and stir, tasting and adding spice to your desired flavor.
Crack the eggs directly into the tomato mixture, being careful not to break the yolk.
Continue cooking the sauce with the eggs for another 5-10 minutes until the yolks are cooked to your liking.
Meanwhile, in a separate pan, heat the refried beans according to the instructions on the can.
10 JEWISH RECIPES FROM AROUND THE WORLD www. jta.org 07 MEXICAN SHAKSHUKA
Directions
If making the tostada: In a separate pan, grill the corn tortillas until crunchy then cut into chips to be used for dipping.
Arrange the tortillas either on a plate or in a bowl (or use a pre-cooked tostada shell), layering on top the refried beans and other desired toppings of cheese, cilantro, and avocado.
Once the eggs are cooked into the tomato dish, use a large spoon to transfer the tomato sauce and eggs on top of the tortilla (or tostada).
Add additional toppings to your taste, including a hefty squeeze of lime juice.
10 JEWISH RECIPES FROM AROUND THE WORLD www. jta.org 08 CHICKEN SOUP WITH QUINOA, LEEKS AND ALBÓNDIGAS
A soul-warming soup that highlights Ashkenazi, Sephardi, and Latin flavors.
BY TAMI GANELES-WEISER
10 JEWISH RECIPES FROM AROUND THE WORLD www. jta.org 09 CHICKEN SOUP WITH QUINOA, LEEKS AND ALBÓNDIGAS
n the chill of winter, comfort foods are more than just a welcome respite on the table. For a soul-warming dish, I often make soup. One soup that I make II that combines several of my favorite flavors: Chicken soup (Ashkenazi all the way) with leeks (French- and Sephardic-influenced), albondigas, or little meat- balls (Arab- and Mediterranean-influenced) with quinoa (Latino-influenced).
Quinoa has been a culinary darling for years. This Peruvian-Bolivian grain is packed with protein and gluten free. Oh yes, and it’s kosher for Passover too.
In the U.S., leeks, unlike quinoa, are still living in the shadow of other food -- largely by other members of the allium family, like onions. But leeks have a wonderfully gentle flavor that has always been loved in many other areas of the world.
Albondigas means meatballs in Spanish, though they aren’t Spanish at all -- they originate from the Middle East. And just about every culture in every country has come up with their own meatballs.
This chicken soup is an amalgam of flavors, with a distinct emphasis on Latin flavors. Make it your own and have fun with comfort foods from around the world.
10 JEWISH RECIPES FROM AROUND THE WORLD www. jta.org 10 CHICKEN SOUP WITH QUINOA, LEEKS AND ALBÓNDIGAS
Ingredients
For the soup 2 tbsp olive oil 2 large red and/or yellow bell peppers, 6 medium (about 4½ pounds) leeks, cut into 1/2-inch dice trimmed, cleaned, and soaked in cold 1 tsp fresh oregano leaves water (see note above) 1 cup fresh or frozen corn kernels (see 1 small bunch flat-leaf parsley, Kitchen Tips) chopped finely, divided 2 bay leaves 2 medium carrots, peeled and cut into 12 cups low-sodium chicken broth 1/2-inch pieces 1 cup quinoa, rinsed twice and drained 1 stalk celery, cut into ½-inch dice
10 JEWISH RECIPES FROM AROUND THE WORLD www. jta.org 11 CHICKEN SOUP WITH QUINOA, LEEKS AND ALBÓNDIGAS
Ingredients
For the albóndigas (little meatballs) 1 lb ground chicken 4 to 5 sprigs fresh mint, minced 2 eggs 1/3 cup masa harina or fine cornmeal 3 large cloves garlic, peeled and grated, (see notes above) any green center discarded 2 tsp kosher salt, plus more to taste 2 tsp pimenton or sweet smoked 1/2 tsp freshly ground white pepper, paprika plus more to taste 1/2 tsp ground cumin
10 JEWISH RECIPES FROM AROUND THE WORLD www. jta.org 12 CHICKEN SOUP WITH QUINOA, LEEKS AND ALBÓNDIGAS
Directions
Prepare the soup In a large saucepan or Dutch oven set over high heat, heat the oil until it shimmers.
Add the leeks and cook for about 5 minutes, until they begin to wilt and become transparent.
Reserve 1 to 2 tablespoons of the parsley in a small bowl for garnish. Add the carrots, celery, peppers, oregano, corn, bay leaves, and parsley and continue to cook, stirring occasionally for about 7 minutes, until the vegetables wilt and become transparent.
Add the chicken broth and bring to a boil; then reduce the heat to a low simmer. Partially cover by placing a lid on the pot, so that about an inch or more of the surface of the soup is exposed. Continue to cook as you prepare the meatballs.
10 JEWISH RECIPES FROM AROUND THE WORLD www. jta.org 13 CHICKEN SOUP WITH QUINOA, LEEKS AND ALBÓNDIGAS
Directions
Prepare the meatballs In a large mixing bowl, combine the chicken, eggs, garlic, paprika, cumin, mint, masa harina or cornmeal, salt, and white pepper. Mix with your hands until thoroughly combined.
With slightly wet hands, form the mixture into meatballs (about ½ inch in diameter), dropping them directly into the broth as you go. Wet your hands again when the meatballs begin to stick. You should have about 75 little meatballs.
Once all the meatballs are in the broth, increase the heat to a low boil and add the quinoa. Cook, stirring occasionally for about 15 minutes, until the meatballs are cooked through (the inside will no longer be pink) and the quinoa is tender and a white ring appears around each seed. Season the soup to taste with salt and pepper if necessary. Garnish with the reserved parsley.
10 JEWISH RECIPES FROM AROUND THE WORLD www. jta.org 14 GRILLED KOFTA WITH EGGPLANT AND TOMATOES
The flavor of freshly charred eggplant from robust coals and smoke is like no other.
BY SAMANTHA FERRARO
10 JEWISH RECIPES FROM AROUND THE WORLD www. jta.org 15 GRILLED KOFTA WITH EGGPLANT AND TOMATOES
fter years of owning a charcoal grill and by default, having the husband maintain it, I figured it was time this lady learned to worked some magic over AA the coals. So we took an afternoon one weekend for my husband to educate me on charcoal grilling, and as suspected (ahem…) I’m a natural.
The technique is all about maintaining that close pile of coals, yet having enough room so oxygen can circulate and produce fire. It may sound a bit scary, but I really had a blast. I so carefully placed the starter snugly in between coals and waited in anticipation until the coals got about 90% gray and chalky. At this point I knew my heat level was right and grilled kofta and vegetables were the perfect introduction to this cooking challenge.
The kofta grilled perfectly and maintained it’s crimped shape and the eggplant and tomatoes charred and softened beautifully. After everything was cooked, I placed the meat on top of pita bread in proper Turkish fashion, so that all the meat juice soaked into the bread. The flavor of freshly charred eggplant from robust coals and smoke is like no other.
10 JEWISH RECIPES FROM AROUND THE WORLD www. jta.org 16 GRILLED KOFTA WITH EGGPLANT AND TOMATOES
Ingredients
For the kofta and veggies 3/4 lb ground beef 1tsp turmeric 1/4 lb ground lamb 1/2 tsp cumin 2-3 Tbsp grated onion (about 1/2 of an 1 tsp sumac onion), excess liquid removed 1 Tbsp tomato paste Small bunch of fresh mint and parsley, Salt, to taste (right before grilling) chopped finely 2 small eggplants, cut in half 1/4 tsp Turkish red pepper (or any red Whole tomatoes pepper for spice) Pita bread
10 JEWISH RECIPES FROM AROUND THE WORLD www. jta.org 17 GRILLED KOFTA WITH EGGPLANT AND TOMATOES
Ingredients
For the tahini sauce 1 lemon, juiced and zest 1/2 cup tahini paste 1 Tbsp olive oil 1/4 cup water (may not use all of it) Pinch of cayenne 2 garlic cloves, roughly chopped Salt and pepper, to taste
10 JEWISH RECIPES FROM AROUND THE WORLD www. jta.org 18 GRILLED KOFTA WITH EGGPLANT AND TOMATOES
Directions
In a bowl, combine ground meats and all the spices and herbs except for the salt. Use a light touch to mix everything well so spices are evenly incorporated. Place plastic wrap over the bowl and allow to sit in the refrigerator for at least 30 minutes.
When ready, season meat mixture with salt and mix again. I chose to salt the last minute so it doesn’t draw the moisture out as it marinates.
Using metal skewers (or wood ones that are soaked), take ¼ of the mixture and form into an oval shape. Place meat on the skewer and use your hands to firmly press the kofta onto the skewer into a long, oval and flat shape. You can also your use fingers to form crimps for texture and looks.
Lightly oil the grill (or indoor grill pan, if using) and on medium-high heat, grill the kofta until the first side is lightly charred (about 4-5 minutes), then turn over and continue cooking the other side.
10 JEWISH RECIPES FROM AROUND THE WORLD www. jta.org 19 GRILLED KOFTA WITH EGGPLANT AND TOMATOES
Directions
As meat cooks, lightly oil vegetables and place on grill until they are charred and softened.
When done, place koftas on pita bread so meat juices can soak into the bread. To serve, drizzle tahini sauce over kofta and vegetable sand serve with pita bread and lemon wedges.
To make tahini sauce Add all ingredients to a food processor and blend well. The texture should resemble honey and not be too thick.
Add more or less water for desired consistency.
Taste for seasoning. Store extra in an airtight container in the fridge for several weeks.
10 JEWISH RECIPES FROM AROUND THE WORLD www. jta.org 20 SEPHARDIC JEWELED ROSH HASHANAH RICE
The Syrian Lebanese cooking we grew up eating didn’t usually include sweet flavors in savory dishes during the year. But this sweet dish was the exception to the rule.
BY VICKY COHEN AND RUTH FOX
10 JEWISH RECIPES FROM AROUND THE WORLD www. jta.org 21 SEPHARDIC JEWELED ROSH HASHANAH RICE
e grew up in Barcelona, Spain. Not exactly your typical Jewish upbringing, and while we loved the beautiful city, it could be difficult and isolating during WW the Jewish holidays. Nevertheless, we managed to form a tight-knit group each year with our aunt, uncle and cousins who enjoyed the festive Syri- an-Lebanese style food our talented mother prepared for us.
The Syrian Lebanese cooking we grew up eating didn’t usually include sweet flavors in savory dishes during the year. But for Rosh Hashanah our mom would make an exception with her delicious sweet carrot and raisin rice. It was always a big hit and we brought the recipe with us when we moved to the U.S.
One year, we decided to change things up a little and make our mom a surprise rice dish. The first night of Rosh Hashanah we made her traditional carrot and raisin rice. And the second night, we served this sweet fragrant rice that includes some of our mom’s favorite spices and dried fruit. It’s our way of keeping the old traditions, and making some new ones as well.
10 JEWISH RECIPES FROM AROUND THE WORLD www. jta.org 22 SEPHARDIC JEWELED ROSH HASHANAH RICE
Ingredients
1 1/2 tsp salt 1/4 cup dried cherries 1 tsp sweet paprika 1/4 cups pistachios or pumpkin seeds 1/2 tsp turmeric 1 cup long grain rice (we used Jasmine, 1/4 tsp cumin but you can use Basmati or whatever 1/8 tsp black pepper you prefer) 4 tbsp extra virgin olive oil divided, plus 1 cup water 1 teaspoon 1 1/2 tsp fresh lemon or orange zest 2 medium size onions, diced small 1 cup pomegranate seeds 10 dried apricots, quartered 6 dried figs (we used Smyrna), quartered
10 JEWISH RECIPES FROM AROUND THE WORLD www. jta.org 23 SEPHARDIC JEWELED ROSH HASHANAH RICE
Directions
Combine salt, sweet paprika, turmeric, cumin and black pepper in a small bowl. Set aside.
Heat 2 tablespoons of olive oil in a deep, non stick skillet with a lid. Add rice and spices and stir well.
Cook over medium heat for about 3-4 minutes, stirring constantly and making sure the rice gets well coated with the oil and the spices.
Add 1 cup of water. Bring to a boil, cover and reduce heat to low. Cook for 20 minutes, remove from heat and let it sit for 15 minutes covered.
In the meantime, heat the remaining 2 tablespoons of olive oil in a non stick skillet.
Add onions and cook over medium heat for about 20 minutes stirring frequently, adding water 1 tablespoon at a time if necessary, to prevent from burning.
10 JEWISH RECIPES FROM AROUND THE WORLD www. jta.org 24 SEPHARDIC JEWELED ROSH HASHANAH RICE
Directions
Transfer onions to a plate and in the same skillet, heat 1 teaspoon of olive oil. Add dried fruit and pistachios or pumpkin seeds and cook over medium low for 2-3 minutes, stirring frequently.
Once the rice is ready, fluff it with a fork, add onions, dried fruit, pistachios and lemon or orange zest and toss well.
Right before serving sprinkle pomegranate seeds on the rice.
10 JEWISH RECIPES FROM AROUND THE WORLD www. jta.org 25 SAVORY ZA’ATAR CHALLAH
Serve this challah with hummus, tahini and baba ganouj for a lovely start to Shabbat dinner.
BY SHANNON SARNA
10 JEWISH RECIPES FROM AROUND THE WORLD www. jta.org 26 SAVORY ZA’ATAR CHALLAH
a’atar is one of my favorite ingredients to use when cooking. I roast potatoes with it and chicken too. So it was only a matter of time until I found a way to ZZ make a za’atar flavored challah. I don’t make my own za’atar, but rather buy it in bulk whenever I am in Israel. Za’atar is an herb blend that’s traditionally made with a mix of oregano, sesame seeds, sumac and salt and often used in Israeli cooking. You can either buy za’atar at a Middle Eastern or specialty spice store, or also make your own. I actually chose to add extra sumac in this recipe because the za’atar mix I bought didn’t have a strong flavor, but you can leave that out if you prefer.
This challah has a lovely, subtle flavor that is perfect with a savory meal. I would serve this challah with hummus, tahini and baba ganouj for a lovely start to Shabbat dinner.
10 JEWISH RECIPES FROM AROUND THE WORLD www. jta.org 27 SAVORY ZA’ATAR CHALLAH
Ingredients
1 ½ Tbsp dry active yeast 1 tsp jarred chopped garlic 1 tsp sugar 1/4 up vegetable oil 1 ¼ cup lukewarm water 3/4 cup sugar 4.5 cups of all-purpose, unbleached 2 eggs flour (preferably King Arthur flour) 2 egg yolks 1/2 Tbsp salt 1 tsp water 2 Tbsp za’atar spice Additional za’atar, sesame seeds and 1 tsp sumac thick sea salt for sprinkling
10 JEWISH RECIPES FROM AROUND THE WORLD www. jta.org 28 SAVORY ZA’ATAR CHALLAH
Directions
In a small bowl, place yeast, 1 tsp sugar and lukewarm water. Allow to sit around 10 minutes, until it becomes foamy on top.
In a large bowl or stand mixer fitted with the whisk attachment, mix together 1 ½ cups flour, salt, za’atar, sumac, garlic and sugar. After the water-yeast mixture has become foamy, add to flour mixture along with oil. Mix thoroughly.
Add another 1 cup of flour and eggs and mix until smooth. Switch to the dough hook attachment if you are using a stand mixer.
Add another 1 ½- 2 cups of mixed flour, mixing thoroughly and then remove from bowl and place on a floured surface. Knead remaining ½ cup flour into dough, con- tinuing to knead for around 5 minutes.
Place dough in a greased bowl and cover with damp towel. Allow to rise at least around 3 hours, punching down at least once if possible.
10 JEWISH RECIPES FROM AROUND THE WORLD www. jta.org 29 SAVORY ZA’ATAR CHALLAH
Directions
Preheat oven to 350 degrees. Braid challah into desired shape. Allow challah to rise another 45-60 minutes, or until you can see the size has grown and challah seems light. This step is very important to ensure a light and fluffy challah.
In a small bowl beat 2 egg yolks with 1 tsp water.
Brush egg wash liberally over challah. Sprinkle with additional za’atar, sesame seeds and thick sea salt.
If making one large challah, bake around 27-28 minutes; if making two smaller chal- lahs, bake 24-26 minutes.
10 JEWISH RECIPES FROM AROUND THE WORLD www. jta.org 30 BASBOUSA CAKE WITH HALVAH CREAM AND SEMOLINA CRUMBLE
Basbousa means a thousand sweet kisses in Arabic and today is a favorite delight throughout the Middle East.
BY SHLOMO SCHWARTZ
10 JEWISH RECIPES FROM AROUND THE WORLD www. jta.org 31 BASBOUSA CAKE WITH HALVAH CREAM AND SEMOLINA CRUMBLE
asbousa cake is a sweet Rosh Hashanah tradition with a fascinating history. BB During World War I, NILI was a Jewish espionage network which assisted the U.K. in its fight against the Ottoman Empire in Palestine. Sarah Aaronson, her brother Aaron, and their sister Rivka, together with Rivka’s fiancé Avshalom Feinberg, formed and led NILI from the town of Zichron Ya’akov. In 1917, the Turks were able to unravel the spy network resulting in the death of Sarah and Avshalom. A few years before being part of NILI, Avshalom wrote Rivka a love song named “A Thousand Kisses” that later became one of the most iconic songs in Israel.
Not far from Zichron Ya’akov, in the Arab and Druze villages of the Galil Mountains, basbousa cake (which means a thousand sweet kisses) was served for hundreds of years during celebrations of joy and love. Today it’s a favorite throughout the Mid- dle East.
This cake continues the spirit of the holidays. It’s made from semolina flour and is sweetened with rich and floral syrup. This recipe is inspired by the tradition of dip- ping apples in honey on Rosh Hashanah to symbolize the sweet year, and is inspired by the love and joy we share with our family and friends during the holidays.
10 JEWISH RECIPES FROM AROUND THE WORLD www. jta.org 32 BASBOUSA CAKE WITH HALVAH CREAM AND SEMOLINA CRUMBLE
Ingredients
For the cake For the semolina For the semolina crisp 4 tsp baking powder 1 cup sugar 7 Tbsp semolina 4 tsp vanilla sugar 1 cup water 7 Tbsp margarine 3 eggs 6 cardamom pods 7 Tbsp sugar 1 cup semolina Juice of 1 lemon 1 Tbsp flour 1 cup all-purpose flour
For the halvah cream 2 cups heavy whipping cream or non-dairy whipping cream such as Dairy Rich 8 oz halvah (good Israeli or Arab brand)
10 JEWISH RECIPES FROM AROUND THE WORLD www. jta.org 33 BASBOUSA CAKE WITH HALVAH CREAM AND SEMOLINA CRUMBLE
Directions
Preheat the oven to 350F. In a mixing bowl combine the eggs and baking powder with a hand mixer. Add the Vanilla sugar, semolina, flour, orange juice, oil, coconut flakes and sugar and continue mixing. Don’t over mix it!
Bake in a greased pan for 30 minutes (until a though pick comes out moist but not liquidly)
While the cake is in the oven prepare the syrup.
To prepare the syrup In a small sauce combine the water, sugar, cardamom pods and lemon juice, cook until the sugar is dissolved and let cool.
Once the cake is out of the oven and still hot, drizzle a few TBSP of the syrup on the cake, wait until the cake absorbs the syrup and continue until you finish the syrup.
10 JEWISH RECIPES FROM AROUND THE WORLD www. jta.org 34 BASBOUSA CAKE WITH HALVAH CREAM AND SEMOLINA CRUMBLE
Directions
To prepare the semolina crisp In a food processor combine all of the ingredients, and pulse a few times until all of the ingredients are combined and form crumbs.
Remove from the processor into a plastic wrap; create a shape of a ball and let sit in the freezer for at least 20 minutes.
Preheat the oven to 300F. Prepare a cookie sheet covered with parchment paper, and using a grater shave the dough into crumbs. Bake for 20 minutes until the crisp browns lightly (check every few minutes that it’s not burning). Remove from oven, cool and break to medium size crisps.
To prepare the halvah cream Place the whip cream into a mixer fitted with whisk attachment, whisk the cream until stiff. Meanwhile using a grater shave the halvah. Once the cream is ready fold the shaved halvah in to the cream.
10 JEWISH RECIPES FROM AROUND THE WORLD www. jta.org 35 ROSEWATER AND PISTACHIO HAMANTASCHEN
Since the Purim story of Esther, Mordechai and Haman takes place in ancient Persia, what better flavors to use than rosewater and pistachio?
BY SHANNON SARNA
10 JEWISH RECIPES FROM AROUND THE WORLD www. jta.org 36 ROSEWATER AND PISTACHIO HAMANTASCHEN
ach year as Purim approaches food bloggers like me scramble to find the most unique, creative and sometimes bizarre ways to make hamantaschen. I would EE be lying if I said I was immune to this pressure. But I have taken this annual challenge as an opportunity to focus on delicious flavor combinations for ha- mantaschen, not just crazy ideas.
I was also thinking about color this year, and the Persian-inspired combination of rosewater and pistachio. Since picking up rosewater in Israel, I have tried using it in a number of dishes. I really love the subtle, fragrant flavor, although I have also learned that a little goes a long way: it can pack quite an overwhelming floral punch if you use too much.
Since the Purim story of Esther, Mordechai and Haman takes place in ancient Per- sia, what better flavors to use than rosewater and pistachio? You will love the rich yet subtle flavor of these treats, plus the color is just so pretty you can’t help but be thrilled to see these lined up on a platter at a Purim party.
10 JEWISH RECIPES FROM AROUND THE WORLD www. jta.org 37 ROSEWATER AND PISTACHIO HAMANTASCHEN
Ingredients
1/2 cup butter 1 ¼ cups all purpose flour 3/4 cup granulated sugar 1/4 tsp baking powder 1 egg 1/4 tsp salt 1 Tbsp milk White chocolate chips 1/2 tsp rosewater Chopped pistachios Pink food coloring
10 JEWISH RECIPES FROM AROUND THE WORLD www. jta.org 38 ROSEWATER AND PISTACHIO HAMANTASCHEN
Directions
Beat the butter and sugar together until smooth. Add egg, milk, rosewater and a drop of pink food coloring until mixed thoroughly.
Sift together the flour, baking powder and salt in a separate bowl. Add dry mixture to wet mixture until incorporated.
Note: if the dough is too soft, increase flour amount by 1/4 cup of flour until firm. Chill dough for at least 1 hour or up to 24 hours.
Preheat the oven to 400 degrees.
Dust your work surface with powdered sugar or flour to keep from sticking. Roll the dough to about ¼ - ½ inch thick.
Using a round cookie cutter, cut out and place onto cookie sheet. To keep the dough from sticking to your cutter, dip in powdered sugar or flour before each cut.
10 JEWISH RECIPES FROM AROUND THE WORLD www. jta.org 38 ROSEWATER AND PISTACHIO HAMANTASCHEN
Directions
Fill cookies with a few white chocolate chips in each. Fold up sides of hamantaschen and pinch carefully. Pop into the freezer for 5-10 minutes to chill before baking.
Bake for 7-9 minutes. Add crushed pistachios on top immediately after coming out of the oven.
Remove from baking pan and place on cooling rack.
10 JEWISH RECIPES FROM AROUND THE WORLD www. jta.org 40 RED QUINOA TABBOULEH WITH LABNE
This salad is surprisingly hearty and makes a great lunch.
BY SHANNON SARNA
10 JEWISH RECIPES FROM AROUND THE WORLD www. jta.org 41 RED QUINOA TABBOULEH WITH LABNE
uinoa is not one of my go-to foods. In fact it’s one of my least favorite foods right up there with frisee lettuce and tomato sauce baked fish. Generally I find QQ quinoa pretty tasteless, boring and far too healthy to actually enjoy. That is until I dined recently at an Israeli restaurant in Montclair, New Jersey called Mish Mish. That evening they had a special: red quinoa tabbouleh with grilled fish and labne that I could not stop shoveling into my face. Almost everything else I ate there was equally delicious: perfectly creamy hummus, spicy shakshuka and braised lamb. But I couldn’t stop raving about the quinoa salad, and so I needed to go home and try to recreate it.
Labne is a Middle Eastern tangy and thick yogurt that’s made by straining it over- night, and tabbouleh is a classic Israeli salad typically made with wheat bulgur. This recipe replaces the bulgur with red quinoa, making it a surprisingly hearty salad that makes for a great lunch. But if you grill or poach some salmon (or an other fish of choice) and serve it right on top with a squeeze of fresh lemon juice, you have yourself a dinner that is healthy and delicious.
10 JEWISH RECIPES FROM AROUND THE WORLD www. jta.org 42 RED QUINOA TABBOULEH WITH LABNE
Ingredients
1 cup red quinoa Juice of 1/2 lemon plus 2 tsp zest 1 tsp olive oil 1/4 cup chopped flat leaf parsley Water 1/4 cup chopped fresh mint 8 oz labne Salt and pepper to taste 1 large English cucumber or 2 Persian Additional extra virgin olive oil cucumbers, cut into 1/4 inch pieces 1 large beefsteak or Jersey tomato (diced), or pint cherry tomatoes (halved)
10 JEWISH RECIPES FROM AROUND THE WORLD www. jta.org 43 RED QUINOA TABBOULEH WITH LABNE
Directions
Rinse quinoa well.
Place quinoa and 1 1/4 cups water, 1 tsp olive oil, 1/2 tsp salt and 1/4 tsp pepper into a small pot. Bring to a boil and then reduce heat to low for 10 minutes. Remove from heat, fluff with a fork and cover again for another 5-10 minutes.
Mix quinoa with cucumbers, tomatoes, lemon juice and zest, mint, parsley and salt and pepper to taste.
Spread labne all over large plate. Top labne with quinoa tabouli. Drizzle with additional good-quality olive oil and extra squeeze of lemon juice. Serve immediately.
10 JEWISH RECIPES FROM AROUND THE WORLD www. jta.org 44 MOZZARELLA AND TOMATO CAPRESE BLINTZES
Filled with soft mozzarella and sundried tomatoes, this dish will practically transport you to a café in Italy!
BY SAMANTHA FERRARO
10 JEWISH RECIPES FROM AROUND THE WORLD www. jta.org 45 MOZZARELLA AND TOMATO CAPRESE BLINTZES
’d like to think this caprese blintz is the epitome of my background. A blend of II cultures, colliding different upbringings and introducing new memories. I grew up, like many Brooklyn Jewish girls, on blintzes, bagels, latkes and matzah balls -- and so did everyone around me. It was the norm.
You can imagine how my worlds collided when I moved to Hawaii when I was fourteen. My years living in Hawaii taught me patience and love of the land and in- troduced me to my Italian husband.
Over the last 10 years, my husband and I have had a love affair with traveling and one of our favorite memories was experiencing a true caprese salad in Italy. The tomatoes were so sweet and mozzarella like no other. I have been addicted ever since and want to caprese-fy anything I can get my hands on! Blintzes seemed to be a natural fit for these flavors.
This one is certainly for the savory lovers and isn’t your mama’s blintz, that’s for sure! Filled with soft mozzarella and sundried tomatoes, you will certainly be transported to a café in Italy like I was!
10 JEWISH RECIPES FROM AROUND THE WORLD www. jta.org 46 MOZZARELLA AND TOMATO CAPRESE BLINTZES
Ingredients
For the blintz batter For the filling 1 cup flour 8 oz soft mozzarella cheese, roughly chopped into 4 eggs 1/2 inch pieces 1 cup milk 1/2 cup sundried tomatoes, roughly chopped 1 Tbsp butter, melted 8 oz pesto of your choice to garnish blintzes Pinch of salt Additional basil for garnish (optional) Oil spray for greasing pan
For the Basil Walnut Pesto (you can also use jarred pesto) 2 cups basil 1/4 cup Parmesan cheese 3/4 cup olive oil 1 garlic clove 1/4 cup walnuts Salt and pepper, to taste
10 JEWISH RECIPES FROM AROUND THE WORLD www. jta.org 47 MOZZARELLA AND TOMATO CAPRESE BLINTZES
Directions
To make blintz batter, add all blintz ingredients to a food processor or blender and blend for a few seconds until smooth. Then pour batter in bowl and set aside.
Heat a small 8-9 inch non-stick skillet to medium-high heat and spray a bit of cooking spray to evenly coat pan. Use a large ladle to pour batter into skillet, making a thin, circular motion to evenly distribute the batter. Cook blintz on the first side for about 1-2 minutes until it can easily move around in the pan and doesn’t stick. Then carefully use a spatula to flip over and cook the second side for another minute.
When done, remove from pan and set aside on parchment paper lined baking sheet, making sure not to overlap the blintz because they can stick.
Once all the pancakes are done, fill each blintz with 1 oz of mozzarella and a bit of sundried tomatoes. Fold the blintz up like a burrito, tucking in the sides and then
10 JEWISH RECIPES FROM AROUND THE WORLD www. jta.org 48 MOZZARELLA AND TOMATO CAPRESE BLINTZES
Directions
add it back to the greased skillet, lightly browning each side. Continue with the rest of the blintz and set aside on a plate.
When ready to serve top with pesto more sundried tomatoes and basil garnish.
To make your own basil walnut pesto: In a food processor, pulse the walnuts and 1 garlic clove until all are ground well. Add basil, Parmesan and olive oil and pulse together until well incorporated, but don’t over mix.
Taste for seasoning. Add additional olive oil if needed.
10 JEWISH RECIPES FROM AROUND THE WORLD www. jta.org 49 TOSTONES FOR HANUKKAH
If you’re looking for something outside the traditional latke box, take a cue from the Cuban cookbook, and serve tostones alongside your festive meal.
BY JENNIFER STEMPEL
10 JEWISH RECIPES FROM AROUND THE WORLD www. jta.org 50 TOSTONES FOR HANUKKAH
he day I moved into my very first apartment was an important day for me. I was starting my senior year in college, and for what seemed like the first time, I was TT taking a leap towards independence. My mom noticed my efforts, and took it upon herself to stock our little kitchen with its crowning jewel: a tostonera. A tostonera is a device specifically designed to smash chunks of fried green plantains into crisp, golden coins, called tostones.
Just about every Cuban person who cooks has a tostonera, and now, I did too. I was so excited to put my tostonera to use, and at the first Hanukkah party of the season, I surprised my friends with a new treat. I figured that in many ways, Cubans use plantains the way Americans use potatoes, so swapping traditional potato latkes with savory tostones seemed like a natural choice.
On Hanukkah, if you’re looking for something outside the traditional latke box, take a cue from the Cuban cookbook, and serve tostones alongside your festive meal. And if your mother hasn’t gifted you with a tostonera, fear not. You can achieve simi- lar results with the bottom of a frying pan.
10 JEWISH RECIPES FROM AROUND THE WORLD www. jta.org 51 TOSTONES FOR HANUKKAH
Ingredients
Vegetable oil for frying 2 green (under ripe) plantain bananas Kosher salt to taste
10 JEWISH RECIPES FROM AROUND THE WORLD www. jta.org 52 TOSTONES FOR HANUKKAH
Directions
In a large frying pan, pour in enough vegetable oil to fill the pan about halfway, and place over medium to high heat.
Remove the peel from the plantains, and discard. Chop the pulp into rounds of about 1-1½ inch thickness.
To test the oil temperature, carefully place a small piece of plantain into the oil. If the oil bubbles around the plantain, it is ready. If it doesn’t, continue heating the oil until it does.
Once the oil is ready, carefully drop the plantain rounds into the oil, and fry for two minutes before flipping and frying for two minutes on the other side.
Remove the plantains from the oil, and using either a tostonera or a frying pan and a flat surface, smash the rounds until they flatten.
10 JEWISH RECIPES FROM AROUND THE WORLD www. jta.org 53 TOSTONES FOR HANUKKAH
Directions
Return the now-flattened plantain rounds to the oil, and fry until golden and crisp, about two more minutes.
Remove the plantains from the oil, and immediately place on a platter lined with paper towel to catch any unnecessary oil.
Sprinkle with kosher salt while the plantains are still hot, and serve.
10 JEWISH RECIPES FROM AROUND THE WORLD www. jta.org 54 We hope you enjoyed your recipe tour of Jewish foods from around the world.
For more Jewish news from around the world, please visit www.jta.org, the home of the Jewish Telegraphic Agency. JTA is the world’s most trusted source for news and information about the Jewish community and the Jewish perspective on current events.
10 JEWISH RECIPES FROM AROUND THE WORLD www. jta.org 55