Interesting preparation of beef in Jewish style

Publication in the group: Meat and offal dishes

Jewish meat differs from simple beef stew in that this dish requires a large amount of onions in a 1:1 ratio, respectively. The recipe for the treat can be varied by including honey gingerbread, prunes, apple or garlic. Auxiliary components give the finished delicacy a sweet and sour taste and a rich piquant aroma.

Jewish meat

Jewish meat is a tasty and satisfying dish for your everyday home table. It is not difficult to prepare, although it takes a lot of time to prepare. Two to two and a half hours, depending on the quality of the meat and the cut.

For Jewish meat you will need

Cooking meat the Jewish way.

Cut the onion into small cubes.

Heat vegetable oil in a deep saucepan or cauldron and add chopped onion.

We also cut the beef into small pieces. If the piece of meat you decide to cook has bones, then that’s not bad at all. We trim the meat from the bones, and do not throw away the bones themselves, but simmer them together with the rest of the meat for a richer taste.

Stirring, fry the onion until light golden brown.

Add chopped meat to the onion.

Stir and continue to fry over low heat.

The meat will release a lot of juice at first. Stirring, fry everything together until. until the meat juices have evaporated and the meat begins to brown.

Add cold water to the meat to enhance the taste of the future sauce, bring to a boil and, covering with a lid, continue to simmer over very low heat. Add salt to taste, taking into account that the sauce will evaporate a little.

Simmer the meat for an hour and a half to two hours. The beef should be very soft and falling off the bones, if any.

About 15 minutes before the end of stewing, add a bay leaf to the Jewish meat .

That's all. The Jewish meat is completely ready. The pieces of beef themselves are very tasty and soft, and the sauce resulting from stewing is very rich.

All the onions in the sauce dissolved and gave the sauce a slight thickness.

Source

Step-by-step cooking recipe

Wash the ribs, dry them, cut into rib-by-ribs.

Salt, pepper, sprinkle with vinegar and leave for 30 minutes.

Cut the onion into medium cubes, crush the garlic.

Grate the gingerbread (I just chopped it finely).

Grind the tomatoes in a blender along with the juice.

Heat olive oil in a large frying pan and fry the ribs until nicely golden brown.

Add onion and garlic to the meat and stir-fry until the onion is soft.

Season the meat with turmeric, cloves, ginger and bay leaf. Mix.

Transfer the meat to a multicooker saucepan and cook in the “stew” mode for 1 hour.

Add tomatoes, prunes, gingerbread, honey, narsharab and, if necessary, water (I added 250 ml) and salt.

General principles of cooking

Jewish cuisine has a hearty treat called Cholent, which is prepared for the festive Sabbath. It consists of meat, red and white beans, wheat, eggs, honey, paprika, onions and potatoes. Beans and cereals are initially soaked in water, and potatoes and onions are fried. Then all the components are placed in strict order in a thick-walled container and sent to the stove to simmer at minimal heat.

To properly prepare meat in Jewish style, it is recommended to familiarize yourself with the general principles of making delicacies:

Description of preparation:

The recipe for cooking Jewish beef is very simple, and there are only two main ingredients, but this is the whole secret of the dish. And although it will take you a little more time to prepare than you are usually used to spending, the result is undoubtedly worth it, and most of the time you will not need to do anything. And as a result, we get a magnificent dish with a thick and rich gravy that has absorbed all the taste and aroma of onions. And now I will be happy to tell you how to cook beef the Jewish way, easily and tasty.

Purpose: For lunch / For dinner Main ingredient: Meat / Beef Dish: Hot dishes Geography of cuisine: Jewish

Classic recipe

Jewish meat, the recipe for which uses a minimal set of food products in the form of onions, peppercorns, bay leaves and spices, turns out to be quite appetizing, tender and soft. The classic technology of the dish involves the use of a fresh piece of beef, which during the stewing process is covered with a rich and thick gravy that has absorbed the onion smell and taste. The finished treat can be served with any side dish.

Jewish meat, a classic cooking recipe.

You can make Jewish meat yourself if you have the following ingredients:

A fresh cut of beef must have connective tissue. If olive oil is not available, you can prepare regular sunflower oil. The above ingredients will be enough to make 6 servings.

Self-production of Jewish meat according to the classic recipe is possible if the following points are followed:

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With prunes and apple

Jewish meat, the recipe for which allows you to use apples along with prunes, turns out tender, aromatic and satisfying. During prolonged simmering in the oven, the gravy acquires a sweet, sour and thick consistency, which is convenient to collect with bread crumbs. When serving for tasting, it is recommended to complement the finished delicacy with mashed potatoes. The product can be sprinkled with chopped fresh herbs on top.

You can make Jewish meat with prunes yourself if you have the following products:

The apple should be sour. Therefore, it is necessary to use green. Prunes must be pitted so that they do not come across during the consumption of the dish. It is allowed to exclude red hot pepper from the recipe. As a result, the delicacy will not be too spicy.

The step-by-step process of making Jewish meat with an apple yourself is described in the following steps:

With garlic

Jewish meat, stewed in a saucepan along with onions and garlic cloves, turns out very tasty and satisfying. Due to the fact that the recipe includes sour cream along with tomato sauce and butter, the meat becomes more tender and juicy. Since onions are almost completely boiled during the manufacturing stage, the vegetable gives the sauce a specific flavor.

Making Jewish meat with garlic at home is possible if you have the following products:

The main ingredient is beef. However, in its absence, you can use pork. Instead of tomato sauce, use pasta. Its amount should not exceed more than 13 g.

The amount of water may vary depending on how thick you want the gravy to be.

Sour cream should not be too fatty, about 15%.

The process of making a flavorful meat dish with your own hands is described in the following paragraphs:

Meat kreplach with a twist - chicken soup, kreplach and matzo balls

With Purim only two weeks away, it's time to start planning your holiday meal plan. Of course, there is the classic hamantaschen “Purim Without Them,” which I will share with you next week, as well as the traditional food packages we send to friends and family—mishloach manot. But let's not forget the holiday of Purim, which usually begins in the late afternoon and continues into the night.

There are no hard and fast rules when it comes to the holiday of Purim, but challah, wine, meat, and kreplach are pretty standard fare. (Of course, singing, laughter, Torah thoughts, the spirit of Purim and good company are the most important part of the meal.) So, what is kreplach? Pockets of fried or boiled dough filled with meat, often served with chicken soup. If you've never tried them, you're probably missing out, and now is a good time to start!

To learn more about crepes, what they are and when else we eat them, check out this great explanation.

If you're new to making kreplach or want to significantly cut down on time and labor, you can use store-bought dough. When choosing which dough to buy (or make), first decide whether you want to fry or boil your kreplach.

Boiled kreplach tastes best in soup, while fried kreplach is delicious on its own but also works well in soup. If you're in the mood for boiled kreplach, use dumpling-type dough. If you're going to make it fried, you can use ravioli dough, wonton wrappers, or even puff pastry. Each will have a slightly different taste, but are equally delicious. (Yes, I did it all three ways!)

If you're not using ready-made dough, I'd suggest kneading the dough first, letting it rest while you prepare the filling, and then cutting out circles while the meat cools.

Kreplach is usually filled with ground beef or chicken. I used beef and added some roasted sweet potatoes to give them a lighter, fuller flavor. So, for the filling you'll need ground chicken or beef, onions, sweet potatoes, butter and salt. If you don't like sweet potatoes but still want to add a second flavor to your kreplach, try mushrooms, celery or carrots.

Sauté the diced onions and sweet potatoes over medium-low heat for about 20 to 25 minutes. Add salt to taste. Then sprinkle with ground beef and simmer for another 10 minutes.

Place dough circles on parchment paper until meat mixture cools slightly.

Place a small amount of filling in the center of each circle. It's tempting to use more, but remember - it needs to cover. If your dough was frozen (like mine), make sure it's completely soft before attempting to seal each crepell ("crepel" is the only word for kreplach).

Fold the top of each circle and pinch the seams. If the dough crumbles, dip your fingers in water and try again. Wetting the dough will help it stick together.

To make kreplach, bring a saucepan of salted water to a boil. Drop in a few kreplach and cook for 4-5 minutes. Remove with a slotted spoon and let drain.

Fry the kreplach and heat the oil over medium heat. Carefully lower the kreplach into the pan. Fry for 2 minutes on each side, remove and drain on paper towel. The kreplach should be golden brown and crispy.

Compound:

Dough:

40 circles of dough. For boiled kreplach, use ravioli dough. For frying, use wonton wrappers, ravioli dough, or puff pastry. To make your own dough, try this recipe or this one.

Filling:

1 pound ground chicken or beef
1 large sweet potato, finely chopped or grated
2 finely chopped onions
½ teaspoon. kosher salt
Olive oil

Direction:

Fry onions and sweet potatoes in a glass of olive oil. Add salt.
Add ground chicken or beef and simmer for about 10 minutes.
Turn off the heat and let the filling cool.
Prepare dough circles. Place a teaspoon of filling in the center of each. Seal the edges tightly.
Boiling. Bring a saucepan of salted water to a boil. Add a few kreplach, boil for 5 minutes and remove with a slotted spoon. Continue until all the kreplachs are cooked.
To fry: Heat oil to medium. Fry several kreplachs for 2 minutes on each side or until golden brown and crispy. Remove and drain on paper towels. Continue until all the kreplachs are cooked.

Productivity:

40 Kreplach

Note:

Freezes well.

Serve with chicken soup or eat plain. If you want to have leftover kreplach for Purim, keep your family out of the kitchen while you're making them or they'll eat them right out of the pan! (Of course, as a cook, you can eat as much as you want.)

Have you ever made kreplach? Will you be making them for Purim? Do you make your own dough or use ready-made dough? Fry or boil? Regular or with chicken soup? Which filling do you like best? Leave your comment and let us know.

Be sure to check out the delicious hamantaschen recipe next week!

With beans

Jewish meat, the recipe of which includes red and white beans along with pearl barley, turns out to be very satisfying and nutritious. The finished dish is served at lunchtime or evening. If desired, the treat can be topped with fresh parsley leaves. The caloric content will not be too high. There are approximately 212 kcal per 100 g serving.

At home, you can create Jewish meat with beans yourself from the following products:

To make the beans and pearl barley cook faster, it is recommended to soak them in cold water for about 6 hours. But it is best to perform the procedure in the evening.

Self-production of Jewish meat with beans at home is possible if the following points are observed:

With starch

Jewish meat, the recipe for which makes the finished treat rich and savory, can be served hot or cold. The technology for making the dish involves cooking chopped beef cutlets, the calorie content of which does not exceed 390 kcal per 100 g serving. Mashed potatoes, rice porridge or vegetable salad are suitable as a side dish. If necessary, the top of the cutlets can be sprinkled with chopped dill or green onion feathers.

You can make Jewish meat with starch yourself if you have the following products:

For cooking, it is advisable to use a fatty piece of meat. Mayonnaise should be fat, approximately 67%.

The process of making a Jewish meat dish with your own hands is described in the following paragraphs:

Jewish meat

I don’t know whether this recipe truly belongs to Jewish cuisine, but under this name it came to me from my mother-in-law. As soon as my husband and I got married, he asked me to find out the recipe for this meat from his mother and cook it for him. This is how his grandmother cooked meat. The meat turns out soft, juicy, aromatic, similar to “Soviet” stew. This is another recipe from the arsenal of our family dietary kitchen.

Nutritional and energy value:

Ready meals
kcal 890.8 kcal	proteins 148.8 g	fat 16.8 g	carbohydrates 39.5 g
Portions
kcal 111.4 kcal	proteins 18.6 g	fat 2.1 g	carbohydrates 4.9 g
100 g dish
kcal 81.7 kcal	proteins 13.7 g	fat 1.5 g	carbohydrates 3.6 g

Recipe for “Jewish meat”:

Cover the cast iron with a lid and put on fire. When the meat begins to boil, remove the foam and turn on a small fire. As you can see in the photo, the meat itself provides enough water. The meat should be stewed with the lid closed.

While the meat is boiling, peel the onion and cut a quarter into rings. Add to the boiled meat, cover with a lid. You can add a little heat so that the meat boils along with the onions, and then turn on a small fire and forget about it for about an hour. Although during this hour, still look into the pan a couple of times so that all the liquid does not boil away, otherwise you never know what happens, maybe the fire was not low enough, or the meat is a bit dry. If after an hour all the liquid has boiled away, add water so that it covers the meat, bring to a boil, turn on a small fire and add salt. If there was enough liquid, then just add salt. And again forget about it for about an hour. Although, still keep an eye on it sometimes to see if the liquid has boiled away. If it boils over, add some water. If you didn’t follow through and the meat is a little burnt, don’t be upset, add water, then the meat will have a “kebab” taste, as my husband says in such a situation. But usually, if the fire is low and the meat is not defrosted, but fresh, then you don’t have to add water at all, as I did in this case.

After the meat has been on the fire for two hours, taste it. If salt is not enough for you, add salt to taste. Already at this stage you should have tasty and aromatic meat. Sometimes I don’t even want to add any seasoning. If the meat is a little tough, simmer it a little more until soft. Add spices: black peppercorns and bay leaf. I don’t recommend heavily stuffing this meat with seasonings. It's tasty enough on its own. Seasoning can only overwhelm the taste. Pepper and bay leaves will be enough. Simmer the meat with seasonings for another 5-7 minutes. You can turn it off.

Source

ASIC-fleisch

sweet and sour meat

Stalik Khankishiev offered his own version of preparing a famous dish of Jewish cuisine. The result turned out excellent!

Stalik Khankishiev: “Do you know what will happen if you ask two Jews how to cook Jewish dishes? You will hear two diametrically opposed answers. And this will happen with every Jewish dish. Take meat though. If you ask about how to cook, you will hear at least three different recipes, and one of them will be mine!”

Ingredients: beef brisket, salt, vinegar, gingerbread, poultry lard, vegetable oil, onion, garlic, black pepper, cloves, bay leaf, dried grated ginger, turmeric, canned tomatoes, water, narsharab sauce, honey, prunes.

Cut the meat into pieces.

Stalik Khankishiev: “If you cook in complete compliance with all Jewish rules, the laws of Kashrut, then the meat should be salted, allowed to settle, and then marinated. We'll do things a little simpler. I'll just cut the meat into pieces, salt them and start marinating. Moreover, you can get the cheapest meat. For example, I took the meat from the brisket. It’s absolutely not necessary to take tenderloin or fillet; everything will still be stewed and, one way or another, the meat will turn out soft.”

Salt the meat and pour vinegar over it. Mix and leave to marinate for 20 minutes.

Let's grate the gingerbread cookies.

Stalik Khankishiev: “In the meantime, let’s take care of the gingerbread cookies. In general, when preparing this recipe, you can use not only gingerbread, but also black bread, honey, and spices. But here's the thing. As a rule, gingerbread made from rye flour already contains everything necessary for making black bread itself, a little sweetness, and a hint of mint.”

Turn on the heat and place a spoonful of poultry fat on the bottom of the pan.

Stalik Khankishiev: “What fat, what oil to cook with? The fact is that in Jewish cuisine, poultry fat is traditionally very often used, for example, chicken or duck fat.”

We will also add vegetable oil.

Stalik Khankishiev:
“But if you don’t want to use a lot of animal fat in your diet, add a little vegetable oil.”
When the oil is hot, start frying the meat.

Stalik Khankishiev: “There is no need to rush to mix. Each piece of meat should receive a confident golden brown crust. No need to interfere! Let the meat sit for just another minute. When you feel it browning underneath, it starts to sound, then stir it. Do you hear the squealing?! So it's time."

When the meat is slightly fried and gets a crust, put the chopped onion in the pan.

Let's add a little garlic.

Add spices and herbs - a little black pepper, cloves, bay leaf, dried grated ginger and turmeric.

Stalik Khankishiev: “I want to say that Jews remember that they are a little oriental people. That's why they love spices very much. But turmeric is my own supplement. In all dishes where I use a lot of onions, I always add turmeric. Do you know why? After all, the dish can remain for tomorrow. To prevent it from souring a large amount of onion, I add a little turmeric. Turmeric is a good antiseptic.”

After stirring, reduce the heat and cover the dish with a lid, leaving to simmer.

After some time, add canned tomatoes without skin.

Stalik Khankishiev: “The smell spread throughout the whole house! I feel like everything is just right here and it’s time to add the tomato. I take tomatoes that are peeled, preserved in their own juice without vinegar and without salt.”

Add a little water and stir the dish.

Stalik Khankishiev: “Scrape the bottom with a spoon. If there are pieces of meat attached to the bottom, they must be lifted so that they are soaked in the sauce.”

Add a spoonful of narsharab sauce and a spoonful of honey.

Stalik Khankishiev: “This dish should be sweet and sour at the same time. But there is still a little more sour than sweet. Therefore, I will put a spoonful of narsharab - this is reduced pomegranate juice. And you can take something else, starting with lemon juice. And definitely a good spoonful of honey.”

Stalik Khankishiev:
“If everything is good, you can add an ingredient that you could do without - prunes.
If there are prunes, put them in, but if they don’t, there’s nothing wrong with that.” Add gingerbread crumbs.

Stalik Khankishiev: “And the last ingredient, without which it certainly cannot be done, is gingerbread or ordinary black bread. Turn it into crumbs in the same way and pour it in.”

Cover the dish with a lid and leave to simmer over low heat for 2 hours.

Stalik Khankishiev:
“Now you need to set the heat under the pan to the lowest possible level, cover with a lid and leave to simmer, the longer the better.
Two hours, I guess, no less. If you are concerned about burning, place the dish in the oven. Mind your own business for two hours, get hungry, here it is!” After two hours, remove the dish from the stove and place the meat on a serving platter.

Stalik Khankishiev: “Here it is. Probably, I should have put in a little more black bread, because it turned out a little thinner than I like. However, many people may like it this way.”

Serve the gravy separately in a gravy boat.

Stalik Khankishiev: “I put mainly meat and prunes on this plate. But I will definitely pour a little more of this aromatic, viscous sauce into the sauce boat. Do you know why? I’ll take a piece of black bread and dip it in this sauce! Great, ready, and I can’t talk to you for long! Time to have lunch! Bon appetit!".

Jewish meat - You haven't tasted anything tastier: satisfying and incredibly tasty!

The main difference from regular beef stew is that Jewish meat uses a lot of onions - the meat-onion ratio is 1:1.

For Jewish meat you will need

Beef. 1 kg. Onion. 1 kg. Black peppercorns. 1 teaspoon. Bay leaf. 2 pcs. Salt. Taste. Vegetable oil for frying.

Cooking meat the Jewish way.

Cut the onion into small cubes

Heat vegetable oil in a deep saucepan or cauldron and add chopped onion.

How to cook “Jewish beef”

As I said, we only need two ingredients. And another feature of this wonderful dish is that the original uses fairly cheap beef with connective tissue.

Cut the meat into fairly large pieces, add salt and sprinkle with spices (I only use black pepper). Pour olive oil into a pan, heat it well and lightly fry the beef on all sides so that the meat lightens.

Peel the onion and cut it into fairly large half rings. You shouldn’t skimp on onions in this dish; the more you put it, the more aromatic and tastier the meat will be. Throw bay leaf and black peppercorns into the pan.

Now cover with a lid and cook for one and a half to two hours. There is no need to add water, as the onions and meat will give enough juice. 40 minutes after adding the onion, taste for salt and add salt if necessary. And the finished dish goes well with any side dish.

Rate the recipe for Jewish Beef:

average rating: 4.1, total votes: 30

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Jewish meat

Nutritional and energy value:

Ready meals
kcal 890.8 kcal	proteins 148.8 g	fat 16.8 g	carbohydrates 39.5 g
Portions
kcal 111.4 kcal	proteins 18.6 g	fat 2.1 g	carbohydrates 4.9 g
100 g dish
kcal 81.7 kcal	proteins 13.7 g	fat 1.5 g	carbohydrates 3.6 g

Recipe for “Jewish meat”:

Source

Non-Meat Jewish Comfort Food

Hot, comforting dishes from around the Jewish world.

As temperatures cool, try new comfort foods from around the Jewish world. All of these recipes are comforting and rich and can be classified as homemade or daytime recipes. As they say in Israel : bitayavon

(Bon appetit)!

Transylvanian green bean soup (Untergeschlugenah)

Washington cookbook writer Joan Nathan remembers asking the late Rep. Tom Lantos—the only Holocaust survivor to ever serve in the U.S. Congress—if he remembered this dish from his childhood in Hungary; “He ever!” Nathan remembers that this was his favorite as a child.

This vegetarian soup is colorful and delicious on cold winter days—and all year round.

5 cups vegetable broth or water
2 pounds. fresh green beans, cut into 1-inch pieces
1 red bell pepper
2 t butter
2 medium onions, diced (about 2 cups)
2 t unbleached all-purpose flour
Lemon juice to taste
Dash of sugar
Salt and freshly ground pepper to taste
Paprika to taste
½ cup chopped fresh parsley
½ cup chopped fresh dill
Sour cream for garnish (optional)

Bring the broth or water to a boil and add the beans. Simmer for about 5 minutes.

Using a vegetable peeler, remove the skin of the pepper; Scoop out the core and seeds. Grate by hand or use the rack of a food processor. Add to soup and simmer for another 5 minutes or until beans are tender. You can also use roasted and peeled peppers instead.

Heat the butter in a small frying pan and fry the onion until translucent. Stir in the flour and cook for a few minutes, stirring occasionally. Add the flour-thickened onion to the broth and bring to a boil. Add lemon juice, sugar, salt, pepper and pepper to taste. The finished soup should be sweet and sour.

Just before serving, add fresh parsley and dill. Serve as is or with a dollop of sour cream.

Serves 6-8. (From the book “Food Israel Today”

"Joan Nathan, Alfred A. Knopf, New York: 2001)

Fried Garden Egg (Jamaican Eggplant) Puree

Jews have lived in Jamaica since they arrived with Christopher Columbus; later Jewish merchants from Syria and Lebanon settled on the island. It is believed that Jews brought eggplant to Jamaica; Locals call it the "garden egg" and love this rich pate.

2 small eggplants, peeled and sliced lengthwise
½ t finely chopped pepper, cored and seeded
4 cloves garlic, crushed
2 chopped green onions
1 tsp fresh thyme leaves
3 t vinegar
4 t vegetable oil
2 t soy sauce
Salt and pepper

Place the eggplant slices in a shallow bowl. Mix all other ingredients and distribute among the slices. Leave to marinate for 2-3 hours.

Cook in a medium oven at 180*C/350*F/gas 4 for 30 minutes or until the slices are tender and cooked through.

Puree the slices in a blender or food processor, transfer to a bowl and season to taste.

(from Jamaican Holiday Food

", Tessa Hayward, Kyle Cathie Ltd., London: 1996)

Fish curry

The Bene Israel community in India dates back thousands of years. Although in modern times most members have moved to Israel, traditional recipes remain. This comforting curry can be made less or spicy by adding or subtracting chilli powder from the recipe.

½ fresh coconut, brown skin removed and cut into pieces, or 1 cup desiccated coconut and ½ cup coconut milk (make sure you buy unsweetened coconut milk)
2 cups fresh coriander
1 or 2 green chiles, cut and seeded (use less for a less spicy dish)
1 t cumin
6 or 7 garlic cloves, minced
Sesame oil 3 tsp (can also replace peanut or vegetable oil)
½ t turmeric
Juice of ½ lime or lemon
Salt
1 ½ lb (750 g) white fish fillets
2 cups (500 ml) water

Place the coconut or desiccated coconut and coconut milk in a food processor along with the coriander, chilli and cumin and blend to a paste. Fry the garlic in the oil very quickly until it is barely coloured. Add turmeric and coconut paste and stir for a couple of minutes.

Add water, lime or lemon juice and a little salt to taste. Stir and bring to the boil, then add the fish and simmer for 10-15 minutes or until the fish is cooked through.

Serve hot with rice. (I prefer basmati because of its special taste.) At 4.

(adapted from The Book of Jewish Food

Claudia Rodin, Alfreda A. Knopf, New York: 1996)

Moroccan Minestrone

Popular in Morocco's Jewish community, this hearty vegetarian soup contains exotic spices different from its familiar Italian counterpart.

2-3 t olive oil
1 large onion, chopped
2/3 cup coarsely chopped fresh cilantro or Italian parsley
One 14 ½ ounce (1 ¾ cups) can vegetable broth
1 liter of water
2 large carrots, diced
2 ribs celery, sliced
1 t ground cumin
2 cups small cauliflower flowers
2 t tomato paste
One 15-ounce can chickpeas, dried
½ cup couscous, plain or whole grain
Salt and freshly ground pepper to taste
Cayenne pepper, to taste

Heat oil in a large saucepan, add onion and 1/3 cup cilantro and simmer over medium heat for 3 minutes. Add broth, water, carrots, celery and cumin and bring to a boil. Cover with a lid and simmer over medium to low heat for 5 minutes. Add the cauliflower and cook for 7 minutes until the vegetables are soft.

Add the tomato paste, then the chickpeas and bring to the boil again. Add couscous to soup and bring to a boil. Remove from heat, cover and let stand for 5 minutes. Add the remaining cilantro. Season with salt, pepper and cayenne. Serve hot.

For 3 main courses or 4 or 5 servings of first courses.

(from 1000 Jewish recipes

Fay Levy, EDG Books Worldwide, Inc., Foster City, CA: 2000)

Rebecchine de Jerusalemme (Italian stuffed polenta pancakes)

This stuffed dish has been a favorite of Italy's Jewish community for generations.

250 g (1 ½ cups) polenta (corn flour)
30-45 ml (2-3 t) tomato puree (paste)
30-45 ml (2-3 t) diced ripe fresh or tinned chopped tomatoes
30 ml (2 tons) chopped fresh rosemary
30-45 ml (2-3 t grated parmesan or pcorino cheese)
130 g (4 ½ oz) mozzarella, gorgonzola or fontina cheese, finely chopped
Half vegetable and half olive oil for frying
1-2 eggs, lightly beaten
Plain (all-purpose) flour for dusting
Salt
Diced red (bell) pepper, grated lettuce and rosemary sprigs for garmisch

In a large saucepan, combine the polenta (cornmeal) with 250 ml (1 cup) cold water and grate. Add 750 ml (3 cups) boiling water and cook, stirring constantly, or about 30 minutes, until the mixture is very thick and smooth. . If the mixture is thick but still not cooked, add a little boiling water and simmer until soft. Season.

Pour the mixture into a greased baking dish, forming a layer about 1 cm (1/2 inch) thick. Cover the polenta lightly, then refrigerate.

Using a 6-7.5 cm (2 ½ - 3 in) cookie cutter or hard glass cookie cutter, cut the polenta into rounds.

In a small bowl, combine tomato puree and diced tomatoes. Spread some of the mixture onto the soft, wet side of the round polenta, sprinkle with rosemary and some grated and chopped cheese, then place another piece of polenta on top, the wet, soft side facing the filling. Press the edges together to seal the sandwiches. Fill the remaining polenta circles in the same manner.

Heat the oil in a wide, deep frying pan to a depth of about 5 cm (2 inches) until it is hot enough to brown a cube of bread in 30 seconds.

Dip the sandwich in the beaten egg, then dredge in flour. Carefully lower into the hot oil and fry for 4-5 minutes, turning once. Drain on kitchen paper (paper towel). Prepare the remaining polenta sandwiches in the same manner. Serve warm, garnished with pepper, lettuce and rosemary.

Creamy rice pudding

Evelyn Rose, a doyen of British Jewish cooking, got this recipe from her mother, who learned it at the Hebrew School in Manchester before the First World War.

2 ounces (1/3 cup) Carolina rice (short grain or pudding)
1 ounce (2 tons) butter
1 pint (2 ½ cups) whole milk
A pinch of salt
1 ounce (2 tons) light brown or white sugar
Pinch of nutmeg

Wash the rice in cold water and drain well. Use half the butter to grease a 1-pint (2 ½ cups) pudding pan. Add milk, salt and rice to the dish and leave for 1 hour to soften. Preheat the oven to gas no.2 (300 F / 150 C).

Add sugar to the rice and add the remaining butter, cut into small pieces. Sprinkle with nutmeg. Bake for at least 2 hours, stirring occasionally during the first hour, then let sit until golden brown.

Serves 4.

(from The New Complete International Jewish Cookbook

Evelyn Rose, Robsson Book, London: 1997)

Vanilla and Cinnamon Bread Pudding

Canadian cookbook author Marcy Goldman calls this rich pudding "pure challah ambrosia."

10 cups challah pieces or cubes
1 ½ cups (one 12-ounce can) evaporated milk
1 glass whole milk
1 half and half glass
8 eggs, lightly beaten
1 cup granulated sugar
½ cup (1 stick) unsalted butter, melted and cooled
2 t vanilla extract
1 t ground cinnamon
2 t baking powder
A pinch of salt
2 cups peeled and coarsely chopped apples (optional)
½ cup raisins (optional)
Confectioner's sugar and ground cinnamon, for sprinkling

Preheat oven to 350 F. Lightly grease a 9-by-13-inch baking pan.

Place bread cubes in a large bowl. In a separate bowl, whisk together evaporated milk, whole milk, half and half and eggs, sugar, butter, vanilla, cinnamon, baking powder and salt. Pour this mixture over the bread cubes and let stand for 10 minutes. Add apples and raisins, if using. Place the mixture in the prepared pan and sprinkle a little confectioners' sugar and cinnamon on top.

Bake until light golden brown (35-45 minutes). Cool for about 5 minutes before serving. It can be served hot or cold.

(from Jewish Holiday Baking

Marcy Goldman, Doubleday, New York: 1996)

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