The {Page-Turner-Cookbook} featuring
Israel
Israel Appetizers - Soups - Sauces
Israel Main Dishes
liquid Measures
Weight & temperature Measures
non-liquid ingredients
Top 5 countries
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Chicken couscous
Chickpea-broccoli burgers
Falafel
Fried chicken bites
Latkes and smoked salmon club sandwich with dill aioli
Majadra lentils and rice
Israel Side Dishes
Chickpea-broccoli burgers
Falafel
Fried chicken bites
Latkes and smoked salmon club sandwich with dill aioli
Majadra lentils and rice
Challah bread
Grilled cauliflower with red chili zhug yogurt - black garlic - hazelnut dukah and mint salsa verde
Sweet potato kugels
Toasted almond israeli couscous
Israel Desserts
Weight & temperature Measures
non-liquid ingredients
Top 5 countries
Last Page
List of Israeli dishes
• Falafel- Deep fried ball made of ground chickpeas or fava beans
• Kubba bamia - Kubba made of semolina or rice and okra cooked in a tomato stew or soup
• Kubba seleq - Kubba Stew or Soup made of Beet
• Kebab - minced lamb, beef or chicken flavored with parsley or coriander, spices, nuts and date, pomegranate, tamarind or carob molasses
• Shashlik
• Kufta - meatballs made of minced meat, spices and herbs cooked in tomato sauce, tamarind or date molasses alongside beans, peas, vegetables, etc.
• Bamia - Okra stew cooked in hot tomato, pomegranate or tamarind sauce with onions, served with meat and rice
• Skewered Goose Liver - flavored with spices.
• Tilapia - St. Peter's fish, eaten in Israel and especially in Tiberias fried or baked spices.
• Denesse - in the coastal region is baked in the oven with yogurt, tomatoes, garlic, dried mint and cucumbers, it is also fried.
• Merguez - North African spicy sausage, mainly grilled in Israel
• Moussaka - oven-baked layer dish of a ground meat and eggplant casserole
• Shakshouka - a dish of eggs poached in a sauce of tomatoes, chili peppers, and onions, often spiced with cumin
• Schnitzel - Fried chicken with breadcrumbs or flour, in the flour version the chicken can be flavored with lemon juice, turmeric, cumin, sumac, paprika and more.
• Brik
• Ktzitzot Khubeza - a patty made of mallow, bulgur/bread crumbs, eggs, onion, olive oil
• Malawach - Big bread eaten with fresh grated tomato and skhug
• Hamin - variety of Shabbats stews
• Jakhnun - Pastry served at Shabbat morning with fresh grated tomato and skhug, eaten for breakfast especially in Shabbath
• Ziva - puff pastry topped with sesame seeds and filled with cheese and olives
• Ptitim
• Couscous
• Mujaddara - Lentil and bulgur casserole
• Orez Shu'it - white beans cooked in a tomato stew and served on rice
• Gefilte fish - such as carp, whitefish, or pike, which is typically eaten as an appetizer. It is a dish traditionally served by Ashkenazi Jewish households.
• Burgul - cooked in many ways.
• Kishka - in Israel it is available in the frozen-food section of most supermarkets.
• Macaroni Hamin - is a traditional Sephardic Jerusalemite dish originally from the Jewish Quarter of the Old City of Jerusalem.
• Khachapuri - bread filled with eggs and cheese.
• Falafel- Deep fried ball made of ground chickpeas or fava beans
• Kubba bamia - Kubba made of semolina or rice and okra cooked in a tomato stew or soup
• Kubba seleq - Kubba Stew or Soup made of Beet
• Kebab - minced lamb, beef or chicken flavored with parsley or coriander, spices, nuts and date, pomegranate, tamarind or carob molasses
• Shashlik
• Kufta - meatballs made of minced meat, spices and herbs cooked in tomato sauce, tamarind or date molasses alongside beans, peas, vegetables, etc.
• Bamia - Okra stew cooked in hot tomato, pomegranate or tamarind sauce with onions, served with meat and rice
• Skewered Goose Liver - flavored with spices.
• Tilapia - St. Peter's fish, eaten in Israel and especially in Tiberias fried or baked spices.
• Denesse - in the coastal region is baked in the oven with yogurt, tomatoes, garlic, dried mint and cucumbers, it is also fried.
• Merguez - North African spicy sausage, mainly grilled in Israel
• Moussaka - oven-baked layer dish of a ground meat and eggplant casserole
• Shakshouka - a dish of eggs poached in a sauce of tomatoes, chili peppers, and onions, often spiced with cumin
• Schnitzel - Fried chicken with breadcrumbs or flour, in the flour version the chicken can be flavored with lemon juice, turmeric, cumin, sumac, paprika and more.
• Brik
• Ktzitzot Khubeza - a patty made of mallow, bulgur/bread crumbs, eggs, onion, olive oil
• Malawach - Big bread eaten with fresh grated tomato and skhug
• Hamin - variety of Shabbats stews
• Jakhnun - Pastry served at Shabbat morning with fresh grated tomato and skhug, eaten for breakfast especially in Shabbath
• Ziva - puff pastry topped with sesame seeds and filled with cheese and olives
• Ptitim
• Couscous
• Mujaddara - Lentil and bulgur casserole
• Orez Shu'it - white beans cooked in a tomato stew and served on rice
• Gefilte fish - such as carp, whitefish, or pike, which is typically eaten as an appetizer. It is a dish traditionally served by Ashkenazi Jewish households.
• Burgul - cooked in many ways.
• Kishka - in Israel it is available in the frozen-food section of most supermarkets.
• Macaroni Hamin - is a traditional Sephardic Jerusalemite dish originally from the Jewish Quarter of the Old City of Jerusalem.
• Khachapuri - bread filled with eggs and cheese.
Appetizer Baba ganoush 
Will keep covered in the fridge for several days.
Serves: 4
Sea salt
Olive oil (for roasting)
3 Tbsp lemon juice
1 large clove garlic (grated or finely minced)
2 Tbsp tahini
2 Tbsp fresh cilantro, parsley or basil (optional // chopped)
Serves: 4
Preparation time:15 minutes
Cooking time:10
1 medium eggplant*Sea salt
Olive oil (for roasting)
3 Tbsp lemon juice
1 large clove garlic (grated or finely minced)
2 Tbsp tahini
2 Tbsp fresh cilantro, parsley or basil (optional // chopped)
Preheat oven to high broil and position a rack at the top of the oven.
Slice your eggplant into 1/4 inch rounds and sprinkle with sea salt and place in a colander in the sink to drain any excess liquid. After 10 minutes, rinse slightly and then pat dry between two towels.
Arrange on a baking sheet and drizzle with olive oil and a pinch of sea salt. Roast for 5-10 minutes, turning once or twice, until the eggplant is softened and golden brown.
Remove from pan, stack and wrap the rounds in foil to lock in moisture – wait 5 minutes.
Peel away most of the skin of the eggplant and add flesh to a food processor. It should be soft and tender and the skin should come off easy.
Add lemon juice, garlic, tahini, a pinch of salt and mix until creamy. Add herbs last and pulse to incorporate. Taste and adjust seasonings as needed.
Serve with pita and/or pita chips or veggies.
Slice your eggplant into 1/4 inch rounds and sprinkle with sea salt and place in a colander in the sink to drain any excess liquid. After 10 minutes, rinse slightly and then pat dry between two towels.
Arrange on a baking sheet and drizzle with olive oil and a pinch of sea salt. Roast for 5-10 minutes, turning once or twice, until the eggplant is softened and golden brown.
Remove from pan, stack and wrap the rounds in foil to lock in moisture – wait 5 minutes.
Peel away most of the skin of the eggplant and add flesh to a food processor. It should be soft and tender and the skin should come off easy.
Add lemon juice, garlic, tahini, a pinch of salt and mix until creamy. Add herbs last and pulse to incorporate. Taste and adjust seasonings as needed.
Serve with pita and/or pita chips or veggies.
Appetizer Potato latkes
Serves: 8
Preparation time: 20 minutes
Cooking time:25 minutes
6 large baking potatoes, well scrubbed, cut into 2-inch pieces 2 yellow onions, peeled and quartered
2 large eggs, well beaten
1/2 cup flour
1/2 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground pepper
vegetable oil for frying
Grate potatoes in a food processor fitted with the coarse grating blade. Transfer to a large bowl of ice cold water.
Grate the onions and set aside.
Drain potatoes. Using hands, press out as much water as possible. In a large bowl, combine potatoes, onion, and mix well. Stir eggs, flour and baking soda in potato mixture. Season with salt and pepper.
In a large frying pan or griddle over high heat, pour in vegetable oil to a depth fo inch. Spoon mounds of batter about 2 inches in diameter into the oil. Flatten the tops lightly with a spatula and fry until the undersides are brown and crisp, about 4 minutes.
Carefully turn the latkes and cook the second side until brown, about 4 min. longer. Using a slotted metal spatula, transfer the latkes to a baking sheet lined with paper towels, to drain.
Cover the latkes loosely with foil and place in a warm oven until all batter has been used. Arrange on platter and serve with applesauce.
Grate the onions and set aside.
Drain potatoes. Using hands, press out as much water as possible. In a large bowl, combine potatoes, onion, and mix well. Stir eggs, flour and baking soda in potato mixture. Season with salt and pepper.
In a large frying pan or griddle over high heat, pour in vegetable oil to a depth fo inch. Spoon mounds of batter about 2 inches in diameter into the oil. Flatten the tops lightly with a spatula and fry until the undersides are brown and crisp, about 4 minutes.
Carefully turn the latkes and cook the second side until brown, about 4 min. longer. Using a slotted metal spatula, transfer the latkes to a baking sheet lined with paper towels, to drain.
Cover the latkes loosely with foil and place in a warm oven until all batter has been used. Arrange on platter and serve with applesauce.
Main Chicken couscous
The Chicken Couscous is a flavorful and healthy dish with exotic spices but still simple enough to make any day of the week.
Pearl couscous, sometimes also called Israeli couscous is the same as regular couscous but just a bit bigger and sometimes comes in various colors.
Serves: 8
4 chicken breasts about 1 1/2 lbs, boneless and skinless
2 tablespoon olive oil
1 large onion chopped
5 cloves garlic minced
1/2 cup golden raisins
14 ounce chickpeas (1 can) drained and washed
14 ounce fire roasted tomatoes (1 can)
3 cups chicken broth low sodium
1 cup pearl couscous dry
4 cups kale rinsed and roughly chopped
Moroccan Spice Blend
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
1/2 teaspoon allspice
1 teaspoon coriander
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper
1 teaspoon cardamom
Serves: 8
Preparation time:20 minutes
Cooking time:1 hour 30 minutes
3 tablespoon Moroccan spice blend recipe below4 chicken breasts about 1 1/2 lbs, boneless and skinless
2 tablespoon olive oil
1 large onion chopped
5 cloves garlic minced
1/2 cup golden raisins
14 ounce chickpeas (1 can) drained and washed
14 ounce fire roasted tomatoes (1 can)
3 cups chicken broth low sodium
1 cup pearl couscous dry
4 cups kale rinsed and roughly chopped
Moroccan Spice Blend
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
1/2 teaspoon allspice
1 teaspoon coriander
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper
1 teaspoon cardamom
Preheat oven to 375 F degrees.
Combine all the Moroccan spice blend ingredients together. The recipe should yields about about 3 tbsp.
Season the chicken breasts with 2 tbsp of the Moroccan spice blend thoroughly. Use more as preferred.
In a large Dutch Oven or a oven safe pot, heat the olive oil over medium-high heat. When the oil is hot add the chicken breasts and sear on both sides until browned, about 2 to 3 minutes per side.
The chicken will not be cooked through at all, it will just be crispy on the outside. Transfer the chicken from the pot to a plate and set aside.
Add the onion and garlic to the pot and saute for about 3 minutes until onion softens and becomes translucent and garlic is aromatic. add the remaining 1 tbsp of the Moroccan spice blend and stir.
Add the golden raisins, chickpeas, fire roasted tomatoes, chicken broth, couscous and stir well. Gently stir in the kale. Bring to a boil, then add the chicken breasts back.
Cover the pot with a lid and place in the oven. Cook in the oven for 30 minutes with the lid on, then remove the lid and cook for an additional 30 minutes.
Combine all the Moroccan spice blend ingredients together. The recipe should yields about about 3 tbsp.
Season the chicken breasts with 2 tbsp of the Moroccan spice blend thoroughly. Use more as preferred.
In a large Dutch Oven or a oven safe pot, heat the olive oil over medium-high heat. When the oil is hot add the chicken breasts and sear on both sides until browned, about 2 to 3 minutes per side.
The chicken will not be cooked through at all, it will just be crispy on the outside. Transfer the chicken from the pot to a plate and set aside.
Add the onion and garlic to the pot and saute for about 3 minutes until onion softens and becomes translucent and garlic is aromatic. add the remaining 1 tbsp of the Moroccan spice blend and stir.
Add the golden raisins, chickpeas, fire roasted tomatoes, chicken broth, couscous and stir well. Gently stir in the kale. Bring to a boil, then add the chicken breasts back.
Cover the pot with a lid and place in the oven. Cook in the oven for 30 minutes with the lid on, then remove the lid and cook for an additional 30 minutes.
Main Chickpea-broccoli burgers
Serves: 8
Preparation time: 30 minutes
Cooking time:40 minutes
½ cup couscous1 cup water
1 ½ cups broccoli florets
2 tsp. olive oil
1 cup finely chopped onion
2 tsp. ground cumin
1 ½ cups cooked chickpeas or 1 15-oz. can chickpeas, rinsed and drained
1 Tbs. toasted sesame tahini
¼ to ½ cup plain dry breadcrumbs
Salt to taste
In small saucepan, bring couscous and water to a boil; turn off heat, cover and let stand until liquid is absorbed and couscous is tender, about 10 minutes. Reserve 1 cup couscous and save remaining for another use.
Meanwhile, steam broccoli until tender, 5 to 7 minutes. Remove from steamer and set aside to cool.
In medium skillet, heat oil over medium heat. Add onion and cook, stirring often, until soft, about 5 minutes. Stir in cumin. Remove from heat and allow to cool.
Preheat oven to 400F. Line large cookie sheet with foil, then dust with breadcrumbs.
In food processor or blender, combine couscous, broccoli, onions, chickpeas and tahini. Process until blended, stopping to scrape down sides of bowl when necessary. Transfer mixture to large bowl. Gradually add 1/4 cup bread crumbs. Add enough additional bread crumbs until mixture is stiff enough to form into patties but still moist. Season with salt.
Shape mixture into 3-inch patties (1/2-inch thick). Put patties on prepared cookie sheet. Bake until lightly browned on both sides about 30 minutes, turning once halfway. They can be served at this point or grilled or broiled until crispy for 1 or 2 minutes per side.
Meanwhile, steam broccoli until tender, 5 to 7 minutes. Remove from steamer and set aside to cool.
In medium skillet, heat oil over medium heat. Add onion and cook, stirring often, until soft, about 5 minutes. Stir in cumin. Remove from heat and allow to cool.
Preheat oven to 400F. Line large cookie sheet with foil, then dust with breadcrumbs.
In food processor or blender, combine couscous, broccoli, onions, chickpeas and tahini. Process until blended, stopping to scrape down sides of bowl when necessary. Transfer mixture to large bowl. Gradually add 1/4 cup bread crumbs. Add enough additional bread crumbs until mixture is stiff enough to form into patties but still moist. Season with salt.
Shape mixture into 3-inch patties (1/2-inch thick). Put patties on prepared cookie sheet. Bake until lightly browned on both sides about 30 minutes, turning once halfway. They can be served at this point or grilled or broiled until crispy for 1 or 2 minutes per side.
Main Falafel
These bite-sized balls of fried chickpeas (or fava beans) probably originated in Egypt, but are now claimed as a national dish in at least four Middle Eastern countries. Israel,Egypt,Palestine and Lebanon.
Canned chickpeas contain more moisture requiring additional flour.
The recipe is great as an appetizer or part of a Mideastern meal.
Serves: 4
1 teaspoon baking soda
1 tablespoon salt
2 tablespoons olive oil
1 cup chopped onion
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh cilantro
1 teaspoon salt
1/2-1 teaspoon dried hot red pepper
4 cloves of garlic
1 teaspoon cumin
1 teaspoon baking powder
4-6 tablespoons flour
Soybean or vegetable oil for frying
Chopped tomato for garnish
Diced onion for garnish
Diced green bell pepper for garnish
Tahina sauce
Pita bread
Serves: 4
Preparation time:20 minutes
Cooking time:20 minutes
1 cup dried chickpeas1 teaspoon baking soda
1 tablespoon salt
2 tablespoons olive oil
1 cup chopped onion
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh cilantro
1 teaspoon salt
1/2-1 teaspoon dried hot red pepper
4 cloves of garlic
1 teaspoon cumin
1 teaspoon baking powder
4-6 tablespoons flour
Soybean or vegetable oil for frying
Chopped tomato for garnish
Diced onion for garnish
Diced green bell pepper for garnish
Tahina sauce
Pita bread
1. Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches Mix in 1 tsp baking soda and 1 T. salt. Let soak 10 to 12 hours then drain. Transfer chickpeas to a pot. Cover with water. Bring to a boil. Remove the foam that forms and simmer 10 minutes. chickpeas should be crisp and firm. Drain chickpeas.
2. Heat olive oil in a frying pan and add onions. Sir and cook for 5 to 8 minutes.
Place the drained chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not pureed.
3. Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours.
4. Form the chickpea mixture into 2 1/2-to-3-inch disks.
5. Heat 3 inches of oil to 375 degrees in a deep pot or wok and fry 1 disk to test. If it falls apart, add a little flour. Then fry about 6 disks at once for a few minutes on each side, or until golden brown. Drain on paper towels. Stuff half a pita with falafel disks, chopped tomatoes, onion, green pepper, and pickled turnips. Drizzle with tahina thinned with water.
NOTE: Egyptians omit the cilantro and substitute fava beans for the chickpeas.
2. Heat olive oil in a frying pan and add onions. Sir and cook for 5 to 8 minutes.
Place the drained chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not pureed.
3. Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours.
4. Form the chickpea mixture into 2 1/2-to-3-inch disks.
5. Heat 3 inches of oil to 375 degrees in a deep pot or wok and fry 1 disk to test. If it falls apart, add a little flour. Then fry about 6 disks at once for a few minutes on each side, or until golden brown. Drain on paper towels. Stuff half a pita with falafel disks, chopped tomatoes, onion, green pepper, and pickled turnips. Drizzle with tahina thinned with water.
NOTE: Egyptians omit the cilantro and substitute fava beans for the chickpeas.
Main Fried chicken bites
Serves: 10
Preparation time: 40 minutes
Cooking time:40 minutes
2 cups all-purpose flour1 tsp ach dry mustard, and garlic powder
1/2 tsp pepper
1/4 tsp salt
1/4 tsp cayenne pepper, (optional)
4 egg
vegetable oil, for deep-frying
3 lbs kosher boneless skinless chicken breast boneless skinless chicken breasts, and/thighs
In shallow dish, mix together half of the flour, the mustard, garlic powder, pepper,salt, and cayenne
pepper (if using). Pour remaining flour into separate shallow dish. In third shallow dish,
beat eggs. Pour enough oil into large deep skillet or Dutch oven to come 1 inch (2.5 cm) up side.
Heat until deep-fryer thermometer reads 375 F (190 C) or 1-inch (2.5 cm) cube of white bread turns
golden brown in 40 seconds.
Meanwhile, cut chicken into scant 1/2-inch (1 cm) thick slices. Coat chicken in flour, tapping off
excess. Dip into eggs, allowing excess to drip back into dish. Coat with mustard mixture.
Fry chicken, in batches and turning occasionally, until golden brown and juices run clear when chicken
is pierced, about 5 minutes for white meat and 7 minutes for dark meat. Drain on rack over paper
towel–lined baking sheet.
For a Hanukkah version of chicken and waffles, try a piece of this fried chicken on a plain
A Recipe of buñuelo drizzled with maple syrup.
pepper (if using). Pour remaining flour into separate shallow dish. In third shallow dish,
beat eggs. Pour enough oil into large deep skillet or Dutch oven to come 1 inch (2.5 cm) up side.
Heat until deep-fryer thermometer reads 375 F (190 C) or 1-inch (2.5 cm) cube of white bread turns
golden brown in 40 seconds.
Meanwhile, cut chicken into scant 1/2-inch (1 cm) thick slices. Coat chicken in flour, tapping off
excess. Dip into eggs, allowing excess to drip back into dish. Coat with mustard mixture.
Fry chicken, in batches and turning occasionally, until golden brown and juices run clear when chicken
is pierced, about 5 minutes for white meat and 7 minutes for dark meat. Drain on rack over paper
towel–lined baking sheet.
For a Hanukkah version of chicken and waffles, try a piece of this fried chicken on a plain
A Recipe of buñuelo drizzled with maple syrup.
Main Latkes and smoked salmon club sandwich with dill aioli
It’s hard not to love a latke. The golden-brown potato fritters, which are a hallmark of Hanukkah celebrations and a ubiquitous menu item at Jewish delicatessens, tick all the comfort-food boxes: crunchy, starchy, salty and delicious.
Serves: 2
2 pounds baking potatoes
1 medium white onion, grated
2 eggs, beaten
1 tablespoon cornstarch
oil for frying
AÏOLI
1/2 cup (125 mL) mayonnaise
1 tsp (5 mL) finely grated lemon zest
1 tbsp (15 mL) lemon juice
1 clove garlic, finely minced
1 tbsp (15 mL) finely chopped fresh dill
2 tsp (10 mL) capers, drained,
finely chopped
1/2 tsp (2 mL) freshly ground black pepper
6 oz (170 g) smoked salmon, thinly sliced
4 leaves bibb lettuce
4 slices ripe tomato
Serves: 2
Preparation time:15 minutes
Cooking time:20 minutes
Latkes 2 pounds baking potatoes
1 medium white onion, grated
2 eggs, beaten
1 tablespoon cornstarch
oil for frying
AÏOLI
1/2 cup (125 mL) mayonnaise
1 tsp (5 mL) finely grated lemon zest
1 tbsp (15 mL) lemon juice
1 clove garlic, finely minced
1 tbsp (15 mL) finely chopped fresh dill
2 tsp (10 mL) capers, drained,
finely chopped
1/2 tsp (2 mL) freshly ground black pepper
6 oz (170 g) smoked salmon, thinly sliced
4 leaves bibb lettuce
4 slices ripe tomato
Shred the potato and mix with grated onion. Using a clean kitchen cloth, squeeze the liquid out of the potatoes. Repeat the process until it's mostly drained.
Combine the potato mixture with the beaten eggs, cornstarch, and salt. Microwave for 30 seconds. Drain liquid once more, if needed.
Heat a pan with a small amount of vegetable oil. Working in batches, spoon 2 tablespoons of the mixture and form into small patties. Fry on both sides until golden brown.
Drain on a wire rack lined with paper towels. Repeat the process. Try to keep them the same size for even cooking time and presentation.
Remove latkes and pat them dry with paper towels; keep warm.
1. To make aïoli, combine mayonnaise, lemon zest, lemon juice, garlic, dill, capers and pepper in a medium bowl and mix thoroughly. Keep refrigerated until ready to use.
2. Preheat oven to 250°F (121°C).
3. Place latkes on a baking tray and heat in oven until warm but not too hot to touch, 3 to 4 minutes.
4. Spread a little aïoli over 4‑latkes. Top 2 with smoked salmon, and 2 with lettuce and tomato. Place lettuce-and-tomato-topped latkes on smoked-salmon-topped latkes. Top with final 2 latkes to make “triple-decker”-style club sandwiches.
Combine the potato mixture with the beaten eggs, cornstarch, and salt. Microwave for 30 seconds. Drain liquid once more, if needed.
Heat a pan with a small amount of vegetable oil. Working in batches, spoon 2 tablespoons of the mixture and form into small patties. Fry on both sides until golden brown.
Drain on a wire rack lined with paper towels. Repeat the process. Try to keep them the same size for even cooking time and presentation.
Remove latkes and pat them dry with paper towels; keep warm.
1. To make aïoli, combine mayonnaise, lemon zest, lemon juice, garlic, dill, capers and pepper in a medium bowl and mix thoroughly. Keep refrigerated until ready to use.
2. Preheat oven to 250°F (121°C).
3. Place latkes on a baking tray and heat in oven until warm but not too hot to touch, 3 to 4 minutes.
4. Spread a little aïoli over 4‑latkes. Top 2 with smoked salmon, and 2 with lettuce and tomato. Place lettuce-and-tomato-topped latkes on smoked-salmon-topped latkes. Top with final 2 latkes to make “triple-decker”-style club sandwiches.
Main Majadra lentils and rice
Mujadara or Majadra is a Middle Eastern lentils and rice recipe with caramelized onions.
Just 3 ingredients make a easy vegan, protein-rich meal.
Serves: 6
• ¾ cup brown or black lentils
• 1 bay leaf
• 2 cups water
• 2 onions
• More olive oil
For the rice:
• 1 ½ cup rice
• 2 tbsp olive oil
• 3 cups water, boiling
• 2 cloves garlic, peeled and crushed
• 1 ½ tsp salt
• 1 tsp powdered cumin
• ¼ tsp ground cinnamon
• More salt and pepper to taste
Serves: 6
Preparation time:10 minutes
Cooking time:40 minutes
For the lentils:• ¾ cup brown or black lentils
• 1 bay leaf
• 2 cups water
• 2 onions
• More olive oil
For the rice:
• 1 ½ cup rice
• 2 tbsp olive oil
• 3 cups water, boiling
• 2 cloves garlic, peeled and crushed
• 1 ½ tsp salt
• 1 tsp powdered cumin
• ¼ tsp ground cinnamon
• More salt and pepper to taste
1. Rinse the lentils. Simmer them in 2 cups of water, with the bay leaf, until they are soft but not mushy. Depending on the quality of the lentils, this might take 30-40 minutes. Do not add salt. Add more water if it looks like they’re drying out, but if they finish cooking and there’s water left over, just drain them and return them to the pot.
2. Add salt to taste after the lentils are done. Remove the bay leaf.
For the rice:
1. Rinse the rice and allow it to drain almost dry.
2. Heat the oil gently and add the rice, stirring to coat the grains with oil.
3. When the rice has become transparent, add the garlic. Stir half a minute, then add the salt and the water.
4. Bring to a boil, then cover the pot and cook over low heat. Cook the rice until all the water has evaporated and the grains are tender and separate.
5. While the rice is cooking, slice the onions thinly.
6. Pour 2 tablespoons of olive oil into a non-stick pan and caramelize the onions over medium heat, stirring once in a while until they are very soft and golden, not brown and crisp.
7. When the onions are done – in 10-15 minutes – add the cumin, cinnamon and a little salt and pepper.
8. Final step: Fluff the rice with a fork. Combine the cooked lentils and the rice, mixing gently with the. Stir some of the caramelized onion in, and top the dish with the rest of the onions.
9. Serve warm, with cucumber yogurt sauce or tzatziki if desired.
2. Add salt to taste after the lentils are done. Remove the bay leaf.
For the rice:
1. Rinse the rice and allow it to drain almost dry.
2. Heat the oil gently and add the rice, stirring to coat the grains with oil.
3. When the rice has become transparent, add the garlic. Stir half a minute, then add the salt and the water.
4. Bring to a boil, then cover the pot and cook over low heat. Cook the rice until all the water has evaporated and the grains are tender and separate.
5. While the rice is cooking, slice the onions thinly.
6. Pour 2 tablespoons of olive oil into a non-stick pan and caramelize the onions over medium heat, stirring once in a while until they are very soft and golden, not brown and crisp.
7. When the onions are done – in 10-15 minutes – add the cumin, cinnamon and a little salt and pepper.
8. Final step: Fluff the rice with a fork. Combine the cooked lentils and the rice, mixing gently with the. Stir some of the caramelized onion in, and top the dish with the rest of the onions.
9. Serve warm, with cucumber yogurt sauce or tzatziki if desired.
Side Dish Challah bread
Serves: 16
Preparation time: 1 hour
Cooking time:40 minutes
1/2 cup plus 2/3 cup warm water2 tablespoons dry yeast
1 tablespoons plus 3/4 cup sugar
5 large eggs
3/4 cup vegetable oil
2 teaspoon salt
6 cups (about) all-purpose flour
1 large egg yolk
1 tablespoon water
Combine 1/2 cup warm water, yeast and 1 tablespoon sugar in large glass measuring cup and stir until yeast dissolves. Let yeast mixture stand at room temperature until foamy, about 10 minutes.
In large bowl of heavy-duty mixer fitted with whisk attachment, beat 5 eggs until blended. Add oil, salt and 3/4 cup sugar and beat until pale yellow and slightly thickened, about 4 minutes. Beat in 2/3 cup warm water. Add yeast mixture and beat until blended. Remove whisk and fit mixer with dough hook. Add enough flour 1 cup at a time to form smooth dough, beating well after each addition. Beat on medium speed until smooth and elastic, about 5 minutes, adding flour by tablespoonfuls if sticky. Turn out onto floured surface and knead 2 minutes.
Lightly oil large bowl. Add dough, turning to coat with oil. Cover with plastic wrap, then with clean kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 1 hour.
Punch down dough. Cover with plastic and clean kitchen towel and let rise 30 minutes.
Grease 2 large baking sheets. Turn out dough onto lightly floured surface. Divide dough into 2 equal portions. Divide each portion into 3 equal pieces. Roll each piece into 20-inch-long rope. Braid 3 ropes together; pinch ends together to seal. Repeat with remaining dough pieces, forming 2 braids. Place each braid on baking sheet. Cover with towel . Let rise in warm area until almost doubled, about 30 minutes.
Preheat oven to 400°F. Whisk yolk with 1 tablespoon water to blend. Brush dough with egg mixture. Bake 10 minutes. Reduce oven temperature to 350°F. Bake until bread is golden brown and sounds hollow when tapped on bottom, about 35 minutes. Transfer loaves to rack and cool.
In large bowl of heavy-duty mixer fitted with whisk attachment, beat 5 eggs until blended. Add oil, salt and 3/4 cup sugar and beat until pale yellow and slightly thickened, about 4 minutes. Beat in 2/3 cup warm water. Add yeast mixture and beat until blended. Remove whisk and fit mixer with dough hook. Add enough flour 1 cup at a time to form smooth dough, beating well after each addition. Beat on medium speed until smooth and elastic, about 5 minutes, adding flour by tablespoonfuls if sticky. Turn out onto floured surface and knead 2 minutes.
Lightly oil large bowl. Add dough, turning to coat with oil. Cover with plastic wrap, then with clean kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 1 hour.
Punch down dough. Cover with plastic and clean kitchen towel and let rise 30 minutes.
Grease 2 large baking sheets. Turn out dough onto lightly floured surface. Divide dough into 2 equal portions. Divide each portion into 3 equal pieces. Roll each piece into 20-inch-long rope. Braid 3 ropes together; pinch ends together to seal. Repeat with remaining dough pieces, forming 2 braids. Place each braid on baking sheet. Cover with towel . Let rise in warm area until almost doubled, about 30 minutes.
Preheat oven to 400°F. Whisk yolk with 1 tablespoon water to blend. Brush dough with egg mixture. Bake 10 minutes. Reduce oven temperature to 350°F. Bake until bread is golden brown and sounds hollow when tapped on bottom, about 35 minutes. Transfer loaves to rack and cool.
Side Dish Grilled cauliflower with red chili zhug yogurt - black garlic - hazelnut dukah and mint salsa verde
A head of cauliflower can be transformed into a super satisfying vegetarian dinner. This is a festive and fun recipe. It looks so dramatic on the table.
If you have no desire making the black garlic, you can buy it online. Black garlic
Serves: 4
1 gallon water
3 tablespoons salt, divided
1 tablespoon of cumin
3 tablespoons extra-virgin olive oil, divided
Red chili zhug yogurt
Black garlic paste
Hazelnut dukah
Mint salsa verde
Serves: 4
Preparation time:1 hour 50 minutes
Cooking time:30 minutes
1 - 2-pound head cauliflower with leaves1 gallon water
3 tablespoons salt, divided
1 tablespoon of cumin
3 tablespoons extra-virgin olive oil, divided
Red chili zhug yogurt
Black garlic paste
Hazelnut dukah
Mint salsa verde
Trim stem of cauliflower by removing the leaves, so it will sit level on a rimmed baking sheet. Bring 2 gallons water to a boil in a large stockpot over high. Stir in 2 1/2 tablespoons salt and 1 tablespoon of cumin until dissolved.
Add cauliflower to water; place a heatproof ceramic plate on top of cauliflower to keep it submerged. Boil until tender and a fork inserted in cauliflower meets no resistance, 12 to 13 minutes. Using a spider strainer, gently lift cauliflower from water, and let drain in spider, allowing water to drip back into pot. Place cauliflower, stem side down, on a rimmed baking sheet. Let stand until cauliflower has cooled slightly and is dry to the touch, about 15 minutes.
Meanwhile, Preheat oven to 500°F with oven rack in center of oven.
Brush 1 tablespoon olive oil over cauliflower to apply a thin, even layer. Sprinkle remaining teaspoon of salt over cauliflower. Bake in preheated oven until golden brown, about 20 minutes. Remove from oven, and carefully brush with remaining 2 tablespoons olive oil.
Cover with Red chili zhug yogurt,
Black garlic paste,
Hazelnut dukah and
Mint salsa verde. Decorate with a few mint leaves and serve immediately.
Add cauliflower to water; place a heatproof ceramic plate on top of cauliflower to keep it submerged. Boil until tender and a fork inserted in cauliflower meets no resistance, 12 to 13 minutes. Using a spider strainer, gently lift cauliflower from water, and let drain in spider, allowing water to drip back into pot. Place cauliflower, stem side down, on a rimmed baking sheet. Let stand until cauliflower has cooled slightly and is dry to the touch, about 15 minutes.
Meanwhile, Preheat oven to 500°F with oven rack in center of oven.
Brush 1 tablespoon olive oil over cauliflower to apply a thin, even layer. Sprinkle remaining teaspoon of salt over cauliflower. Bake in preheated oven until golden brown, about 20 minutes. Remove from oven, and carefully brush with remaining 2 tablespoons olive oil.
Cover with Red chili zhug yogurt,
Black garlic paste,
Hazelnut dukah and
Mint salsa verde. Decorate with a few mint leaves and serve immediately.
Side Dish Sweet potato kugels
Serves: 12
Preparation time: 20 minutes
Cooking time:1 hour
2 pounds sweet potatoes, washed and peeled1 large onion, peeled
3 eggs
¼ cup butter, melted and cooled, or margarine
5 tablespoons all-purpose flour (or matzo meal for Passover)
1 teaspoon salt
¼ teaspoon black pepper
¼ cup scallions, minced, plus more for topping
Preheat the oven to 350ºF. Prep a muffin tin with 12 cupcake liners.
Using a hand grater or food processor, grate the sweet potatoes and onion. Squeeze out excess water from onions and sweet potatoes using a paper towel and transfer to a bowl.
In a separate bowl, whisk together eggs, melted butter, flour, salt, pepper, and scallions until mixed well.
Add in potato mixture and combine. The mixture should be moist but not soggy.
Fill the cupcake liners evenly with the potato mixture.
Bake in preheated oven for 45-60 minutes until lightly browned on top and cooked through.
Using a hand grater or food processor, grate the sweet potatoes and onion. Squeeze out excess water from onions and sweet potatoes using a paper towel and transfer to a bowl.
In a separate bowl, whisk together eggs, melted butter, flour, salt, pepper, and scallions until mixed well.
Add in potato mixture and combine. The mixture should be moist but not soggy.
Fill the cupcake liners evenly with the potato mixture.
Bake in preheated oven for 45-60 minutes until lightly browned on top and cooked through.
Side Dish Toasted almond israeli couscous
In Israel, the dish is called ptitim, which translates roughly from Hebrew to “little crumbles.” It was created by the Osem food company in the early 1950s at the behest of then prime minister David Ben-Gurion.
Serves: 8
3½ cups chicken or vegetable broth
4 sprigs fresh thyme
3 cups Israeli couscous
3 tablespoons extra-virgin olive oil, plus more for drizzling
6 medium shallots, halved lengthwise and thinly sliced
Kosher salt and freshly ground black pepper
1 tablespoon fresh lemon juice
Chopped fresh parsley, for serving
Place the almonds in a small pan set over medium heat. Cook, stirring occasionally, until fragrant and golden brown, 5 to 7 minutes. Remove from the heat and let cool completely.
Combine the broth and thyme in a medium pot set over high heat and bring to a boil. Stir in the couscous, turn heat to low, cover, and cook until the liquid is absorbed, 8 to 12 minutes. Remove from the heat and let stand, covered, for 5 minutes. Uncover and fluff with a fork. Transfer the couscous to a large bowl and discard the thyme sprigs.
Meanwhile, heat the olive oil in a medium skillet set over medium heat. Add the shallots, season generously with salt and pepper, and cook, stirring frequently, until softened and browned, about 8 minutes. Add the cooked shallots, toasted almonds, and lemon juice to the couscous, drizzle with a little more olive oil, and toss to combine. Taste and season again with salt and pepper. Serve warm, topped with parsley.
By: Leah Koenig
Serves: 8
Preparation time:10 minutes
Cooking time:15 minutes
¾ cups sliced almonds3½ cups chicken or vegetable broth
4 sprigs fresh thyme
3 cups Israeli couscous
3 tablespoons extra-virgin olive oil, plus more for drizzling
6 medium shallots, halved lengthwise and thinly sliced
Kosher salt and freshly ground black pepper
1 tablespoon fresh lemon juice
Chopped fresh parsley, for serving
Place the almonds in a small pan set over medium heat. Cook, stirring occasionally, until fragrant and golden brown, 5 to 7 minutes. Remove from the heat and let cool completely.
Combine the broth and thyme in a medium pot set over high heat and bring to a boil. Stir in the couscous, turn heat to low, cover, and cook until the liquid is absorbed, 8 to 12 minutes. Remove from the heat and let stand, covered, for 5 minutes. Uncover and fluff with a fork. Transfer the couscous to a large bowl and discard the thyme sprigs.
Meanwhile, heat the olive oil in a medium skillet set over medium heat. Add the shallots, season generously with salt and pepper, and cook, stirring frequently, until softened and browned, about 8 minutes. Add the cooked shallots, toasted almonds, and lemon juice to the couscous, drizzle with a little more olive oil, and toss to combine. Taste and season again with salt and pepper. Serve warm, topped with parsley.
By: Leah Koenig
Dessert Buñuelos
A buñuelo is fried dough. It is a popular snack in Argentina, Bolivia, Colombia, Cuba, Guatemala, Mexico, Peru, Puerto Rico, Spain, Turkey, Greece, and Morocco, and is a tradition at Christmas, Ramadan, and among Sephardic Jews at Hanukkah. Ref: Wikipedia
This recipe can be made the day before and placed in the refrigerator to rise covered overnight.
Serves: 8
1 tablespoon granulated sugar
1 package active dry yeast
7 tablespoons milk
2 tablespoons shortening
1/4 teaspoon salt
1 1/2 cup unbleached all-purpose flour
Vegetable oil for frying.
Serves: 8
Preparation time: 30 minutes
Cooking time:15 minutes
1/4 cup warm water (105 to 110 degrees F.)1 tablespoon granulated sugar
1 package active dry yeast
7 tablespoons milk
2 tablespoons shortening
1/4 teaspoon salt
1 1/2 cup unbleached all-purpose flour
Vegetable oil for frying.
In a small bowl, stir together the warm water and the sugar. Sprinkle the yeast over this and let it set for about 10 minutes
In a small saucepan over medium-low heat, heat the milk, shortening, and salt just until the shortening melts. Remove from heat and let the mixture cool down to lukewarm
Place the flour into a large mixing bowl and begin to mix in both the yeast and the milk mixtures, stirring briskly to mix in all the ingredients. When the dough becomes to thick to mix with the spoon, turn out onto a lightly floured surface and knead for a minimum of 5 minutes. The dough should be smooth and elastic when pulled and not sticky. It should spring back slightly when you poke a finger into it.
Roll the dough ball in a lightly oiled large bowl. Cover the bowl loosely with a tea towel or plastic wrap. Let the dough rise in a warm place until doubled in size, approximately 1 to 2 hours.
When dough has risen, punch down the dough, cut it into four (4) equal sections, and allow it to rest for another 10 minutes.
While the dough is resting heat your oil to 375 degrees F. (a skillet or electric fryer works best).
Divide each dough quarter into three (3) pieces. Pat them into a 4-inch circle, stretching and pressing until a round shape is formed.
Carefully place the dough pieces into the hot oil and fry until they puff up and are browned, approimately 1 minute. With a slotted spoon, flip the Buñuelo over and cook for another 1 minute to brown the second side. Remove from the hot oil and drain well.
Buñuelos can be kept warm in a 200 degree F. oven for up to 1 hour. They refrigerate well and can be reheated in a 350 degree F. oven for 10 to 15 minutes before serving.
In a small saucepan over medium-low heat, heat the milk, shortening, and salt just until the shortening melts. Remove from heat and let the mixture cool down to lukewarm
Place the flour into a large mixing bowl and begin to mix in both the yeast and the milk mixtures, stirring briskly to mix in all the ingredients. When the dough becomes to thick to mix with the spoon, turn out onto a lightly floured surface and knead for a minimum of 5 minutes. The dough should be smooth and elastic when pulled and not sticky. It should spring back slightly when you poke a finger into it.
Roll the dough ball in a lightly oiled large bowl. Cover the bowl loosely with a tea towel or plastic wrap. Let the dough rise in a warm place until doubled in size, approximately 1 to 2 hours.
When dough has risen, punch down the dough, cut it into four (4) equal sections, and allow it to rest for another 10 minutes.
While the dough is resting heat your oil to 375 degrees F. (a skillet or electric fryer works best).
Divide each dough quarter into three (3) pieces. Pat them into a 4-inch circle, stretching and pressing until a round shape is formed.
Carefully place the dough pieces into the hot oil and fry until they puff up and are browned, approimately 1 minute. With a slotted spoon, flip the Buñuelo over and cook for another 1 minute to brown the second side. Remove from the hot oil and drain well.
Buñuelos can be kept warm in a 200 degree F. oven for up to 1 hour. They refrigerate well and can be reheated in a 350 degree F. oven for 10 to 15 minutes before serving.
conversion of liquids
Weights
Temperatures
Measures of non liquid ingredients
Non-liquid ingredients in volume converted
|
|||||||
|---|---|---|---|---|---|---|---|
Ingredient |
1 cup |
3/4 cup |
2/3 cup |
1/2 cup |
1/3 cup |
1/4 cup |
2 tablespoons |
| All-purpose wheat flour | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| All-purpose sifted wheat flour | 110 g | 80 g | 70 g | 55 g | 35 g | 27 g | 13 g |
| White sugar | 200 g | 150 g | 130 g | 100 g | 65 g | 50 g | 25 g |
| Powdered sugar/Icing sugar | 100 g | 75 g | 70 g | 50 g | 35 g | 25 g | 13 g |
| Brown sugar normally packed | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 23 g |
| Corn flour | 160 g | 120 g | 100 g | 80 g | 50 g | 40 g | 20 g |
| Cornstarch | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Rice (not-cooked) | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Macaroni (uncooked) | 140 g | 100 g | 90 g | 70 g | 45 g | 35 g | 17 g |
| Couscous (uncooked) | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 22 g |
| Quick oatmeal (uncooked) | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Table salt | 300 g | 230 g | 200 g | 150 g | 100 g | 75 g | 40 g |
| Butter / Margarine | 240 g | 180 g | 160 g | 120 g | 80 g | 60 g | 30 g |
| Shortening | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Fruits and légumes chopped | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| chopped walnuts | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Nuts /ground almonds | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Fresh bread crumbs (not packed) | 60 g | 45 g | 40 g | 30 g | 20 g | 15 g | 8 g |
| Dry bread crumbs | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Parmesan grated | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Chocolate chips | 150 g | 110 g | 100 g | 75 g | 50 g | 38 g | 19 g |
As the sun rises or sets in Israel
"May every sunrise hold more promise, and every sunset hold more peace."
The {Page Turner} E-Cookbooks
Library on a world cooking journey
13 Recipes
2 Appetizers
6 Main dishes
4 Side dishes
1 Desserts