Kosher and Traditional Jewish Cooking: Authentic Recipes From a Classic Culinary Heritage: 130 Delicious Dishes Shown in 220 Stunning Photographs (20 page)

5ml/1 tsp paprika

1
Put the rice in a pan with 300ml/
1
/
2
pint/1
1
/
4
cups water. Bring to the boil, lower the heat, cover and simmer for 30 minutes until tender. Drain and leave to cool slightly, then combine the rice with the yogurt, garlic, egg, ground cumin and cinnamon, raisins, spring onions and mint.

2
If using preserved vine leaves, rinse well. If using fresh, blanch in salted boiling water for 2–3 minutes, then rinse and drain. Lay the leaves on a board, shiny side down. Place 15–30ml/1–2 tbsp of the mixture near the stalk of each leaf. Fold each one up, starting at the bottom, then the sides, and finally rolling up towards the top to enclose the filling.

3
Layer the rolls in a steamer and stud with the garlic cloves. Fill the base of the steamer with water and drizzle the lemon juice and oil over the rolls. Cover and cook over a medium-high heat for 40 minutes, adding more water if necessary. Set the vine leaves aside to cool slightly. Garnish with mint, sprinkle with paprika and serve with lemon wedges, olives, and yogurt, for dipping.

Nutritional information per portion: Energy 220kcal/924kJ; Protein 3.5g; Carbohydrate 31.1g, of which sugars 6g; Fat 9.9g, of which saturates 1.6g; Cholesterol 24mg; Calcium 27mg; Fibre 1.2g; Sodium 18mg.

This dish of rice and lentils is a classic meal for both Jews and Arabs, from Egypt and Libya to Galilee and Greece. It is often enjoyed with a bowl of vegetables, cooling yogurt, and a crisp salad.

SERVES 6–8

400g/14oz/1
3
/
4
cups large brown or green lentils

45ml/3 tbsp olive oil

3–4 onions, 1 chopped and 2–3 thinly sliced

5ml/1 tsp ground cumin

2.5ml/
1
/
2
tsp ground cinnamon

3–5 cardamom pods

300g/11oz/1
1
/
2
cups long grain rice, rinsed

250ml/8fl oz/1 cup vegetable stock

salt and ground black pepper

natural (plain) yogurt, to serve

1
Put the lentils in a pan with enough water to cover. Bring to the boil, then simmer for 30 minutes, or until tender. Skim off any scum.

2
Heat half the oil in a pan and fry the chopped onion for 5 minutes until browned. Stir in half the cumin and half the cinnamon, then add to the lentils with the cardamoms, rice and stock and mix.

3
Bring to the boil, cover and simmer until the rice is tender and the liquid has been absorbed. Season to taste.

4
Meanwhile, heat the remaining oil in another pan, then add the sliced onions and fry for about 10 minutes, or until dark brown, caramelized and crisp. Sprinkle in the remaining cumin and cinnamon just before the end of cooking.

5
To serve, pile the rice and lentil mixture on to a serving dish, then top with the caramelized onions.

6
Serve the megadarra immediately, with a spoonful of yogurt on the side.

Nutritional information per portion: Energy 353kcal/1486kJ; Protein 15.4g; Carbohydrate 63g, of which sugars 4.7g; Fat 5.1g, of which saturates 0.7g; Cholesterol 0mg; Calcium 48mg; Fibre 3.3g; Sodium 20mg.

In Hebrew, the word
hatzilim
means aubergines and
pilpel
means spicy and peppery. In this recipe they combine to make a fiery tomato and aubergine stew that is typical of Israeli cooking.

SERVES 4–6

60ml/4 tbsp olive oil

1 aubergine (eggplant), cut into chunks

2 onions, thinly sliced

3–5 garlic cloves, chopped

1–2 green (bell) peppers, thinly sliced

1–2 fresh hot chillies, chopped

4 canned tomatoes, diced

5ml/1 tsp ground turmeric

pinch of curry powder or ras al hanout

cayenne pepper, to taste

400g/14oz can chickpeas, drained and rinsed

juice of
1
/
2
–1 lemon

30–45ml/2–3 tbsp chopped fresh coriander (cilantro) leaves

salt

1
Heat half the oil in a pan, add the aubergine and fry until brown. Transfer to a sieve (strainer), standing over a bowl, and drain.

2
Heat the remaining oil in the pan, add the onions, garlic, peppers and chillies and fry until softened. Add the diced tomatoes, spices and salt, and cook, stirring, until the mixture is of a sauce consistency. Add a little water if necessary.

3
Add the chickpeas to the sauce and cook for about 5 minutes.

4
Add the drained aubergine chunks and stir until everything is evenly mixed. Cook for a further 5–10 minutes until all the flavours are well combined.

5
Add lemon juice to taste, then add the chopped coriander leaves. Leave to chill before serving.

Nutritional information per portion: Energy 220kcal/922kJ; Protein 8g; Carbohydrate 25.5g, of which sugars 13.1g; Fat 10.3g, of which saturates 1.5g; Cholesterol 0mg; Calcium 68mg; Fibre 7.8g; Sodium 172mg.

This is an Israeli dish of fresh vegetables, such as courgettes and new potatoes, with spring onions, fragrant dill and a rich, buttery sour cream sauce.

SERVES 4

400g/14oz mixed squash, such as yellow and green courgettes (zucchini), and patty pan

400g/14oz tiny, baby new potatoes

pinch of sugar

40g/1
1
/
2
oz/3 tbsp butter

2 bunches spring onions (scallions), thinly sliced

1 large bunch fresh dill, finely chopped

300ml/
1
/
2
pint/1
1
/
4
cups sour cream or Greek (US strained plain) yogurt

salt and ground black pepper

1
Cut the squash into pieces about the same size as the potatoes. Put the potatoes in a pan and add water to cover, with the sugar and salt. Bring to the boil, then simmer for about 10 minutes, until almost tender. Add the squash and continue to cook until the vegetables are just tender, then drain.

2
Melt the butter in a large pan. Fry the spring onions until just wilted, then gently stir in the dill and vegetables.

3
Remove the pan from the heat and stir in the sour cream or yogurt. Return to the heat and heat gently until warm. Season with salt and pepper to taste and serve.

Nutritional information per portion: Energy 317kcal/1317kJ; Protein 5.8g; Carbohydrate 21g, of which sugars 6.1g; Fat 23.9g, of which saturates 14.8g; Cholesterol 66mg; Calcium 105mg; Fibre 2g; Sodium 104mg.

This dish is Italian in origin and a favourite of the Jews of northern Italy, from around Mantua, where the most magnificent squash grow.

SERVES 4–6

45–75ml/3–5 tbsp olive oil

1kg/2
1
/
2
lb pumpkin or orange winter squash, peeled and sliced

1 onion, chopped

3–5 garlic cloves, chopped

2 × 400g/14oz cans chopped tomatoes

pinch of sugar

2–3 sprigs of fresh rosemary, stems removed and leaves chopped