Kosher and Traditional Jewish Cooking: Authentic Recipes From a Classic Culinary Heritage: 130 Delicious Dishes Shown in 220 Stunning Photographs (4 page)

15–25ml/1–1
1
/
2
tbsp chopped fresh root ginger

1
/
2
–4 fresh mild chillies

1
/
2
large bunch fresh coriander (cilantro)

30ml/2 tbsp white wine vinegar

extra virgin olive oil

1
For the paste, process the garlic, ginger and chillies in a food processor. Add the coriander, vinegar, oil and salt and process to a purée. Set aside.

2
For the kubbeh filling, leave the saffron and hot water to infuse (steep). Heat the oil in a pan and fry the onion until softened. Blend the onion and saffron water in a food processor. Add the lamb, season and blend. Add the vinegar and mint, then chill.

3
For the kubbeh dough, put the flour, salt and turmeric in a food processor, then gradually add the water, processing until it forms a sticky dough. Knead on a floured surface for 5 minutes, wrap in a plastic bag and leave for 30 minutes.

4
Divide the dough into 10–15 pieces. Roll each into a ball, then, using a pasta machine, roll into very thin rounds. Lay the rounds on a floured surface. Place a spoonful of filling in the middle of each. Dampen the edges of the dough, then seal. Set aside on a floured surface.

5
To make the soup, heat the oil in a pan and fry the onion for 10 minutes, or until softened. Add half the garlic, the carrot, courgette, celery, if using, cardamom and curry powder, and cook for 2–3 minutes. Add three of the diced beetroot, the stock, tomatoes, coriander, bay leaves and sugar to the pan. Bring to the boil, then lower the heat and simmer for about 20 minutes. Add the remaining beetroot, beetroot juice and garlic. Season and set aside until ready to serve.

6
To serve, reheat the soup and poach the dumplings in a large pan of salted boiling water for about 4 minutes. Using a slotted spoon, transfer the dumplings to a plate as they are cooked.

7
Ladle the soup into bowls, adding a dash of vinegar to each bowl, then add two or three dumplings and a small spoonful of the ginger and coriander paste to each. Serve immediately.

Nutritional information per portion: Energy 175kcal/732kJ; Protein 9.2g; Carbohydrate 18.6g, of which sugars 6.6g; Fat 7.6g, of which saturates 2.4g; Cholesterol 24mg; Calcium 69mg; Fibre 2.8g; Sodium 50mg.

This Sephardi Shabbat dish of savoury meats and beans is baked in a very low oven for several hours. A parcel of rice is often added to the broth part way through cooking, which produces a lightly pressed rice with a slightly chewy texture.

SERVES 8

45ml/3 tbsp olive oil

1 onion, chopped

10 garlic cloves, chopped

1 parsnip, sliced

3 carrots, sliced

5–10ml/1–2 tsp ground cumin

2.5ml/
1
/
2
tsp ground turmeric

15ml/1 tbsp chopped fresh root ginger

250g/9oz/1 cup chickpeas, soaked overnight and drained

2 litres/3
1
/
2
pints/8 cups beef stock

1 potato, peeled and cut into chunks

1
/
2
marrow (large zucchini), sliced

400g/14oz fresh or canned tomatoes, diced

45–60ml/3–4 tbsp brown or green lentils

2 bay leaves

250g/9oz salted meat such as salt beef (or double the quantity of lamb)

250g/9oz piece of lamb

1
/
2
large bunch fresh coriander (cilantro), chopped

200g/7oz/1 cup long grain rice

1 lemon, cut into wedges, and a spicy sauce such as zchug or fresh chillies, finely chopped, to serve

1
Preheat the oven to 120ºC/250ºF/Gas
1
⁄
2
. Heat the oil in a flameproof casserole, add the onion, garlic, parsnip, carrots and spices and cook for 2–3 minutes. Add the chickpeas, stock, potato, marrow, tomatoes, lentils, bay leaves, meat and coriander. Cover and cook in the oven for 3 hours.

2
Put the rice on a double thickness of muslin (cheesecloth) and tie together loosely at the corners.

3
Two hours before the end of cooking, place the parcel in the casserole, anchoring the edge of it under the lid so the parcel is allowed to steam. Cook for a further 2 hours.

4
Remove the rice. Skim any fat off the top of the soup and ladle it into bowls, adding some rice and pieces of meat to each. Serve with lemon wedges and spicy sauce or chillies.

Nutritional information per portion: Energy 463kcal/1941kJ; Protein 28.5g; Carbohydrate 60.5g, of which sugars 17g; Fat 12.7g, of which saturates 3.5g; Cholesterol 47mg; Calcium 130mg; Fibre 9.4g; Sodium 409mg.

This hearty Ashkenazi soup is perfect on a freezing cold day. Serve the soup in warmed bowls, with plenty of rye or pumpernickel bread.

SERVES 6–8

30–45ml/2–3 tbsp small haricot (navy) beans, soaked overnight

45–60ml/3–4 tbsp green split peas

45–60ml/3–4 tbsp yellow split peas

90–105ml/6–7 tbsp pearl barley

1 onion, chopped

2 carrots, sliced

3 celery sticks, diced or sliced

1
/
2
baking potato, peeled and cut into chunks

10g/
1
/
4
oz or 45ml/3 tbsp mixed flavourful dried mushrooms

5 garlic cloves, sliced

2 litres/3
1
/
2
pints/8 cups water

2 vegetable stock (bouillon) cubes

salt and ground black pepper

30–45ml/2–3 tbsp chopped fresh parsley, to garnish

1
In a large pan, put the beans, green and yellow split peas, pearl barley, onion, carrots, celery, potato, mushrooms, garlic and water.

2
Bring the mixture to the boil, then lower the heat, cover and simmer gently for about 1
1
⁄
2
hours, or until the beans are tender.

3
Crumble the stock cubes into the soup and taste for seasoning. Ladle into warmed bowls, garnish with chopped parsley and serve with rye or pumpernickel bread.

Nutritional information per portion: Energy 162kcal/689kJ; Protein 6.8g; Carbohydrate 34.1g, of which sugars 4.3g; Fat 0.8g, of which saturates 0.1g; Cholesterol 0mg; Calcium 34mg; Fibre 2.9g; Sodium 30mg.

This is a typical Russian soup, traditionally prepared when the first vegetables of springtime appear. Earthy root vegetables are enlivened with a tart topping of dill, lemon and sour cream.

SERVES 4–6

1 small turnip, cut into chunks

2 carrots, sliced or diced

1 small parsnip, cut into large dice

1 potato, peeled and diced

1 onion, chopped or cut into chunks

1 garlic clove, finely chopped

1
/
4
celeriac bulb, diced

1 litre/1
3
/
4
pints/4 cups vegetable stock

200g/7oz spinach, roughly chopped

1 small bunch fresh dill, chopped

salt and ground black pepper

FOR THE GARNISH

2 hard-boiled eggs, sliced

1 lemon, sliced

250ml/8fl oz/1 cup sour cream

30ml/2 tbsp chopped fresh parsley and dill

1
Put the turnip, carrots, parsnip, potato, onion, garlic, celeriac and stock into a large pan. Bring to the boil, then simmer for 25–30 minutes, or until the vegetables are very tender.

2
Add the spinach to the pan and cook for a further 5 minutes, or until the spinach is tender but still green and leafy. Season with salt and pepper.