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.