Israeli Kosher Cuisine

Schnitzel - chicken breast

 Ingredients:

Sliced chicken breast

2 eggs

Teaspoon mustard

2 cloves garlic, crushed

Bread crumbs

Canola or soy name

Paper towels

Preparation:

Mix in a bowl the eggs, mustard and garlic

Wipe the chicken breasts with paper towels (to be dry as possible) to the bowl with the egg

On a plate put a large amount of bread crumbs

Dip each piece of schnitzel in the bread crumbs until it is covered with crumbs on all sides

Heat oil in a skillet

Fry the schnitzel on both sides until golden

Place on paper towels to absorb the oil.

Serve with lemon, ketchup, pickles or any other extra 

---

Respond   

http://www.aish.com/h/15sh/ho/48965616.html

Clear and interesting explanation on Tu B'Shvat. 

---

Respond   

Dates spread cookies

Ingredients:

500 grams of flour (3.5 cups + 3 tablespoons)

Packet of baking powder

100 grams of sugar (½ cup)

250 grams of butter

160 ml milk (three quarters of a cup - 170 g)

Date spread Box

Half cup chopped walnuts

Icing sugar

Preparation:

Put flour, baking powder, sugar and butter and knead until the dough becomes crumbly

You can use a fork to crumble it well

Add the milk and knead until the dough becomes uniform

Divide the dough into three parts. For a small baking pan, can be divided into 4-6 parts.

Roll out each part separately. Should roll out on baking paper to make it easier to fold the roulade

Apply paste on dough and sprinkle nuts dates

Fold the roulade use the baking paper it's easier.

Make marks with a knife along the roulade

This helps cut the cookies at the end of baking

Place in oven preheated to 180 degrees

Bake until golden remove from oven

Sprinkle with sugar

After fifteen minutes cut the cookies

---

Respond   

Spice of the week - Baharat

Baharat is a blend of spices common in the kitchens of the Levant - Eastern Turkey, Lebanon, Syria, Israel, Jordan and Iraq. The Iraqi version is common in Israel.

Exact composition of the mixture Baharat varies from kitchen to kitchen and from family to family. In most cases it includes some sweet spices such as allspice, cinnamon, nutmeg, cloves and cardamom, plus black pepper, cumin, and rose petals. In Turkey, it may also include dried mint. Iraqi Baharat is the most popular in Israel and is an important component in a variety of dishes like the Tbit (Iraqi Jewish Cholent). It's important not to confuse Baharat with Bahar, which is the Arabic name of allspice.

Quick and easy version Baharat:

Ingredient for a small jar of 250 grams:

 50 g ground cinnamon

6 ground nutmeg

2 tablespoons minced ginger

2 tablespoons dried roses, minced

50 grams of black pepper

50g ground allspice

Preparation:

Mix all ingredients in a bowl, put the jar and close tightly.

---

Respond   

I was looking for that all over.

I buy a supply on my annual visit to Israel, and ask people to bring or send me, but I'm always short of that spice blend.

Thanks!

Semolina Cake

Ingredients:

1 cup sugar

1 cup coconut

1 cup flour

1.5 cups semolina

2 bags of baking powder

1.5 orange juice (preferably fresh)

1 cup oil

6 eggs

Syrup:

2 cups sugar

2.5 cups of water

(I've cut down a little amount of syrup ....)

Preparation:

Mix in a bowl: sugar, flour, coconut, and flour. Add the baking powder and stir.

Gradually add while mixing in a mixer: orange juice, eggs and oil. Mix until blended.

Pour in 3 greased loaf pan and bake in oven preheated to 180 for half an hour. (The cake is ready just in half an hour)

Meanwhile, cook the sugar with water over medium heat about 20 minutes until the syrup becomes slightly thick

Pour the syrup over the cake while still warm

---

Respond   

Meatballs with peas and artichoke hearts

Ingredients:

Meatballs (see meatballs basic recipe)

1 onion, chopped

4 cloves garlic, sliced

Some oil

400 g frozen peas

5-6 artichoke hearts, sliced to 4

Chopped dill

1.5 cups of water

½ teaspoon turmeric

Salt

Pepper

Preparation:

Fry the onion and garlic for 5 minutes

Add the peas, artichoke and meatballs

Add the spices and water and bring to a boil

Cook on low heat for about an hour

Add the dill and cook another 10 minutes

Serve with white rice

---

Respond   

 Meatballs basic recipe

Ingredients:

1/2 pounds ground beef

Coarsely grated onion on the grater

Finely grated potatoes on grater

4-5 tablespoons bread crumbs

1 egg

Chopped parsley

baharat

Salt

Pepper

Preparation:

Mix well all ingredients and put in the fridge for half an hour to absorb flavors

Fry the patties on both sides and place on paper towels

---

Respond   

Chicken stew with Jerusalem artichoke

Ingredients:

2 medium onions cut into strips

5 garlic cloves, halved

Thighs 4-6 pieces

10-15 Jerusalem artichokes (peeled)

Canola oil / soybean

Tablespoon hawaij  (Flat)

½ teaspoon turmeric

Half a lemon

Salt, pepper

Half cup of water

Preparation:

Heat some oil in a saucepan and fry the onion until transparent

Add the garlic and fry for another 2-3 minutes

Add the chicken and fry on both sides for about five minutes or so

Add the Jerusalem artichokes, seasonings and water and bring to a boil

Cook on low heat for about an hour - two hours.

Serve with white rice.

---

Respond   

the same time???

I know that the J.A. require much less cooking time. Isn't it?

---

Respond   

I cook it all together and it's not too soft

But you can cook it a shorter cooking

Try adding  Jerusalem artichoke to the cholent 

It's delicious!

Green lentil stew with vegetables

Ingredients:

1 onion, diced

2 carrots sliced

2 stalks celery, chopped

3 cloves garlic

2 zucchini, sliced

A piece of pumpkin cut into cubes

Chopped cilantro

1 cup lentils (soaked for two hours)

Olive oil

Cumin

Curry

Salt

Pepper

Preparation:

Fry the onion until it became transparent add the garlic and fry for another few minutes

Add the vegetables and fry for about 5 minutes

Add the lentils and 2 cups water

Add spices and bring to a boil

Cook on low heat for about an hour - two hours

---

Respond   

Ingredients:

1-2 large onions cut into medium pieces

5 carrots

3 sweet potatoes

3 cups pumpkin cubes

Celery

4 cloves of garlic

2 inches ginger root cut into small cubes

Thyme

Salt

Pepper

(Cut all the vegetables to make it easier to grind the soup at the end )

Preparation:

Heat olive oil in a pot

Fry the onion until transparent

Add garlic, carrots, sweet potatoes, pumpkin and ginger and fry for a few (

Add water to cover vegetables

Spice and bring to a boil

Cook about 40 minutes to an hour

Grind with a blender (I used a stick blender)

Serving options:

Croutons

Sour cream

Olive oil

---

Respond   

Hazor is a small town in northern Israel

Every Monday there is a market with plenty of fresh fruits and vegetables

Spices dried fruits, cakes and sweets

I bought there all the vegetables for the soup of today. 

---

Respond   

I use it twice a week.

The best value for money in my kitchen.

it is very useful

With table cream and pan-roasted pumpkin seeds.

In this soup  you can add cream or coconut milk at the end of cooking