Kosher and Traditional Jewish Cooking: Authentic Recipes From a Classic Culinary Heritage: 130 Delicious Dishes Shown in 220 Stunning Photographs (33 page)

3
Pour the cake mixture into the tin, then bake for about 50 minutes, or until firm to the touch.

4
Leave the cake to cool in the tin, then turn out and wrap tightly in foil. Store at room temperature for 2–3 days before serving to allow the flavours of the cake to mature.

Nutritional information per portion: Energy 264kcal/1115kJ; Protein 3.8g; Carbohydrate 49.1g, of which sugars 32.4g; Fat 7.2g, of which saturates 1.1g; Cholesterol 48mg; Calcium 45mg; Fibre 0.7g; Sodium 23mg.

These pastries are a great favourite of the Jews from North Africa, especially Tunisia. Serve them with a small cup of fragrant mint tea or strong, dark coffee.

MAKES 8–12

250g/9oz almond paste

1 egg, lightly beaten

15ml/1 tbsp rose water or orange flower water

5ml/1 tsp ground cinnamon

1.5ml/
1
/
4
tsp almond extract

8–12 sheets filo pastry

melted butter, for brushing

icing (confectioners’) sugar and ground cinnamon, for dusting

mint tea or black coffee, to serve

1
Knead the almond paste until soft, then put in a bowl, and mix in the egg, flower water, cinnamon and almond extract. Chill for 1–2 hours.

2
Preheat the oven to 190ºC/375ºF/Gas 5. Lightly grease a baking sheet with butter. Place a sheet of filo pastry on a piece of baking parchment, keeping the remaining pastry covered with a damp cloth, and brush with the melted butter.

3
Shape 30–45ml/2–3 tbsp of the filling mixture into a cylinder and place at one end of the pastry. Fold the pastry over to enclose the ends of the filling, then roll up to form a cigar shape. Place on the baking sheet and make 7–11 more cigars in the same way.

4
Bake the pastries for about 15 minutes, or until golden. Leave to cool, then dust with sugar and cinnamon, and serve with tea or coffee.

Nutritional information per pastry: Energy 109kcal/458kJ; Protein 2.2g; Carbohydrate 18.9g, of which sugars 14.2g; Fat 3.2g, of which saturates 0.4g; Cholesterol 16mg; Calcium 25mg; Fibre 0.6g; Sodium 10mg.

These crisp, twice-baked biscuits, studded with almonds, are similar to Italian almond biscotti. They were probably brought to Italy by the Jews of Spain, who then took them to Eastern Europe.

MAKES 24–36

375g/13oz/3
1
/
4
cups plain (all-purpose) flour

115g/4oz/1 cup ground almonds

5ml/1 tsp bicarbonate of soda (baking soda)

1.5ml/
1
/
4
tsp salt

3 eggs

250g/9oz/1
1
/
4
cups caster (superfine) sugar

grated rind of 1 lemon

5ml/1 tsp almond extract

5ml/1 tsp vanilla extract

130g/4
1
/
2
oz/1 cup blanched almonds, roughly chopped

1
Preheat the oven to 180ºC/350ºF/Gas 4. Lightly grease two baking sheets. Sift together the flour, ground almonds, bicarbonate of soda and salt.

2
Beat together the eggs and sugar for about 5 minutes, or until light and fluffy, then beat in the lemon rind and almond and vanilla extracts. Slowly add the flour and ground almonds, a little at a time, mixing until well blended. Add the chopped almonds and mix well until evenly combined.

3
Turn the mixture on to a floured surface and knead for 5 minutes. Divide the dough into two pieces and form each into a long, flat loaf. Bake for 35 minutes until browned.

4
Remove from the oven and leave to cool slightly. When cool, cut them into 1cm/
1
/
2
in diagonal slices.

5
Return the slices to the oven and bake for 6–7 minutes until the undersides are golden and flecked with brown. Turn over and bake for 6–7 minutes more. Leave to cool.

Nutritional information per biscuit: Energy 111kcal/466kJ; Protein 3g; Carbohydrate 15.8g, of which sugars 7.7g; Fat 4.4g, of which saturates 0.5g; Cholesterol 16mg; Calcium 37mg; Fibre 0.8g; Sodium 8mg.

This candied citrus peel is a speciality of Jews whose origins lie in Germany. It can be chopped and added to cakes, or served as a sweetmeat, coated in sugar or chocolate.

SERVES 4–6

3 grapefruits and 5–6 oranges or 6–8 lemons, unwaxed

300g/11oz/1
3
/
4
cups sugar

300ml/
1
/
2
pint/1
1
/
4
cups water

30ml/2 tbsp golden (light corn) syrup

caster (superfine) sugar (optional)

1
Peel the fruit carefully, in large strips. Put the peels in a pan of water and bring to the boil. Simmer for 20 minutes, then drain.

2
When the peels are cool, scrape off as much of the white pith as possible. Cut the peel lengthways into narrow strips.

3
Put the sugar, water and syrup in a pan and bring to the boil. When clear, add the peels; simmer for 1 hour until translucent. Do not burn.

4
Stand a rack over a baking sheet. Remove the peels from the pan and arrange them on the rack. Leave to dry for 2–3 hours, then put in a plastic container, cover and store in the refrigerator until required.

5
If coating with sugar, cover a large flat plate with caster sugar and toss the drained peels in it. Leave for 1 hour. Sprinkle with sugar again and place in a covered container. Store in a cool, dry place for 2 weeks or chill for 2 months.

Nutritional information per portion: Energy 116kcal/492kJ; Protein 0.2g; Carbohydrate 29.6g, of which sugars 29.6g; Fat 0.5g, of which saturates 0g; Cholesterol 0mg; Calcium 65mg; Fibre 2.4g; Sodium 140mg.

These are widely used in Middle Eastern cooking. The interesting thing about preserved lemons is that you actually only eat the peel, which contains the essential flavour of the lemon. Traditionally whole lemons are preserved but this recipe uses lemon wedges which can be packed much more easily into jars.

MAKES ABOUT 2 JARS

10 unwaxed lemons

about 200ml/7fl oz/scant 1 cup fresh lemon juice or a combination of fresh and preserved

boiling water

sea salt