Kosher and Traditional Jewish Cooking: Authentic Recipes From a Classic Culinary Heritage: 130 Delicious Dishes Shown in 220 Stunning Photographs (14 page)

These spicy patties of minced lamb are spiked with aromatic herbs and seasonings. They are very popular in both Jewish communities and non-Jewish communities from the Middle East.

SERVES 4

450g/1lb minced (ground) lamb

1–2 large slices of French bread, crumbled

1
/
2
bunch coriander (cilantro), chopped

5 garlic cloves, chopped

1 onion, finely chopped

juice of
1
/
2
lemon

5ml/1 tsp ground cumin

5ml/1 tsp paprika

15ml/1 tbsp curry powder

pinch each of ground cardamom, turmeric and cinnamon

cayenne pepper or chopped fresh chillies (optional)

15ml/1 tbsp tomato purée (paste)

1 egg, beaten, if needed

salt and ground black pepper

flatbread and salads, to serve

1
Put the lamb, crumbled bread, coriander, garlic, onion, lemon juice, spices, tomato purée, cayenne pepper or chillies, if using, and seasoning in a large bowl. Mix well. If the mixture does not bind together, add the beaten egg and a little more bread.

2
With wet hands, shape the mixture into four large or eight small patties.

3
Heat a heavy non-stick frying pan, add the patties and cook, taking care that they do not fall apart, turning once or twice, until browned. Serve hot with flatbread and salads.

Nutritional information per portion: Energy 280kcal/1173kJ; Protein 23.9g; Carbohydrate 12.1g, of which sugars 1.4g; Fat 15.5g, of which saturates 7.1g; Cholesterol 87mg; Calcium 70mg; Fibre 1.2g; Sodium 214mg.

In the early days of the modern state of Israel, “lamb” kebabs would have been made with turkey and a little lamb fat. Turkey, chicken, beef and veal can all be cooked in this way.

SERVES 4–6

800g/1
3
/
4
lb tender lamb, cubed

1.5ml/
1
/
4
tsp ground allspice

1.5ml/
1
/
4
tsp ground cinnamon

1.5ml/
1
/
4
tsp ground black pepper

1.5ml/
1
/
4
tsp ground cardamom

45–60ml/3–4 tbsp chopped fresh parsley

2 onions, chopped

5–8 garlic cloves, chopped

juice of
1
/
2
lemon

45ml/3 tbsp extra virgin olive oil

sumac, for sprinkling (optional)

30ml/2 tbsp pine nuts

Salt

flatbreads, tahini and mixed salad, to serve

1
Mix the lamb, allspice, cinnamon, black pepper, cardamom, half the parsley, half the onions, the garlic, lemon juice and olive oil together. Season with salt now or sprinkle on after cooking. Leave to marinate.

2
Meanwhile, light the barbecue and leave for 40 minutes. When the coals are white and grey, the barbecue is ready for cooking. If using wooden skewers, soak them in water for 30 minutes to prevent them from burning.

3
Thread the cubes of meat on to presoaked wooden or metal skewers, then cook for 2–3 minutes on each side until cooked and browned.

4
Transfer the kebabs to a serving dish and sprinkle with the reserved onions, parsley, sumac, if using, pine nuts and salt, if you like. Serve with flatbreads, tahini and a mixed salad.

Nutritional information per portion: Energy 514kcal/2138kJ; Protein 41.4g; Carbohydrate 6.4g, of which sugars 4.7g; Fat 36.1g, of which saturates 11.9g; Cholesterol 152mg; Calcium 51mg; Fibre 1.6g; Sodium 177mg.

 

In this Italian Jewish dish, a garlic-studded leg of lamb is cooked with red wine and artichoke hearts, making it not only elegant but a dish worthy of any special feast or gathering.

SERVES 6–8

1 kosher leg of lamb, about 2kg/4
1
/
2
lb

1–2 garlic heads, divided into cloves, peeled and thinly sliced, leaving 5–6 peeled but whole

handful of fresh rosemary, stalks removed (about 25g/1oz)

500ml/17fl oz/2
1
/
4
cups dry red wine

30ml/2 tbsp olive oil

4 globe artichokes

1 tsp lemon juice

5 shallots, chopped

250ml/8fl oz/1 cup beef stock

salt and ground black pepper

green salad with garlic croûtons, to serve

1
With a sharp knife, make incisions all over the lamb. Into each incision, put a sliver of garlic and as many rosemary leaves as you can. Season with salt and black pepper. Place in a non-metallic dish and pour the olive oil and half the wine and over the top. Leave to marinate until you are ready to roast it.

2
Preheat the oven to 230ºC/450ºF/Gas 8. Put the meat and the marinade in a roasting pan and surround with the whole garlic cloves. Roast for 15 minutes, then reduce to 160ºC/325ºF/Gas 3 and cook for a further 1 hour, or until the lamb is cooked to your liking.

3
Meanwhile, prepare the artichokes. Pull back their leaves and let them snap off. Trim the rough ends off the base. Cut into quarters and cut out the inside thistle heart. Place the quarters into a bowl of water to which you have added the lemon juice, to prevent discolouring. About 20 minutes before the lamb is cooked, drain the artichokes and place around the meat. When the lamb is cooked, transfer the meat and artichokes to a serving dish. Carefully pour the meat juices and roasted garlic into a pan.

4
Spoon off the fat from the juices and add the chopped shallots and the remaining red wine. Cook over a high heat until the liquid has reduced to a very small amount, then add the beef stock and cook, stirring constantly, until the juices are flavourful. Coat the lamb and artichokes with the roasted garlic and red wine sauce and garnish with rosemary. Serve with green salad and garlic croûtons.

COOK’S TIP

If you do not have access to a kosher leg of lamb with the sciatic nerve removed, you can use lamb riblets or shoulder of lamb instead.

Nutritional information per portion: Energy 595kcal/2487kJ; Protein 72.4g; Carbohydrate 2.2g, of which sugars 1.6g; Fat 28.3g, of which saturates 11.4g; Cholesterol 275mg; Calcium 53mg; Fibre 0.5g; Sodium 217mg.

This dish is eaten by Moroccan Jews at Rosh Hashanah, when sweet foods are traditionally served in anticipation of a sweet New Year to come.

SERVES 6

130g/4
1
/
2
oz/
1
/
2
cup pitted prunes

350ml/12fl oz/1
1
/
2
cups hot tea

1kg/2
1
/
4
lb stewing or braising lamb

115g/4oz/1 cup blanched almonds

1 onion, chopped