Kosher and Traditional Jewish Cooking: Authentic Recipes From a Classic Culinary Heritage: 130 Delicious Dishes Shown in 220 Stunning Photographs (6 page)

This appetizer is very new-wave Tel Aviv – modern Mediterranean food that bridges the gap between Middle Eastern and contemporary European styles. It is good served with slices of very fresh bread or wedges of flat bread.

SERVES 4–6

10–15 sun-dried tomatoes

60–75ml/4–5 tbsp olive oil

3 yellow (bell) peppers, cut into bitesize pieces

6 garlic cloves, chopped

400g/14oz can chopped tomatoes

5ml/1 tsp fresh thyme leaves, or to taste

large pinch of sugar

15ml/1 tbsp balsamic vinegar

2–3 capers, rinsed and drained

15ml/1 tbsp chopped fresh parsley, or to taste

salt and ground black pepper

fresh thyme, to garnish (optional)

1
Put the sun-dried tomatoes in a bowl and pour over boiling water to cover. Leave to stand for at least 30 minutes until plumped up and juicy, then drain and cut the tomatoes into halves or quarters.

2
Heat the olive oil in a pan, add the peppers and cook for 5–7 minutes until lightly browned but not too soft.

3
Add half the garlic, the canned tomatoes, thyme and sugar and cook over a high heat, stirring occasionally, until the mixture is reduced to a thick paste. Season with salt and pepper to taste. Stir in the sun-dried tomatoes, balsamic vinegar, capers and the remaining chopped garlic. Leave to cool to room temperature.

4
Put the salad in a serving bowl and sprinkle with chopped fresh parsley. Garnish with thyme, if you like, and serve at room temperature.

Nutritional information per portion: Energy 125kcal/520kJ; Protein 2.7g; Carbohydrate 11g, of which sugars 9.6g; Fat 8.1g, of which saturates 1.2g; Cholesterol 0mg; Calcium 34mg; Fibre 3.2g; Sodium 33mg.

This spicy Sephardi dip from a Libyan-Jewish restaurant in Jaffa is great to serve at a Thanksgiving feast. It can be stored for at least a week in the refrigerator. Serve with raw vegetables to dip into it.

SERVES 6–8

45–60ml/3–4 tbsp olive oil

1 onion, finely chopped

5–8 garlic cloves, roughly chopped

675g/1
1
/
2
lb pumpkin, peeled and diced

5–10ml/1–2 tsp ground cumin

5ml/1 tsp paprika

1.5–2.5ml/
1
/
4
–
1
/
2
tsp ground ginger

1.5–2.5ml/
1
/
4
–
1
/
2
tsp curry powder

75g/3oz chopped canned tomatoes

1
/
2
–1 red jalapeño chilli, chopped

pinch of sugar, if necessary

juice of
1
/
2
lemon, or to taste

salt

30ml/2 tbsp chopped fresh coriander (cilantro) leaves, to garnish

1
Heat the oil in a frying pan, add the onion and half the garlic and fry until softened. Add the pumpkin, then cover and cook for about 10 minutes, or until half-tender.

2
Add the spices to the pan and cook for 1–2 minutes. Stir in the tomatoes, chilli, sugar and salt and cook over a medium-high heat until the liquid has evaporated completely.

3
When the pumpkin is tender, mash to a coarse purée. Add the remaining garlic and taste for seasoning, then stir in the lemon juice to taste. Serve at room temperature, sprinkled with the chopped fresh coriander.

Nutritional information per portion: Energy 54kcal/224kJ; Protein 0.9g; Carbohydrate 2.9g, of which sugars 2.3g; Fat 4.4g, of which saturates 0.7g; Cholesterol 0mg; Calcium 37mg; Fibre 1.3g; Sodium 3mg.

You can also cook the aubergines and peppers under the grill until the skins blacken, if you prefer. This simple and fresh-tasting salad is delicious served with toasted slices of bread.

SERVES 4–6

2 aubergines (eggplants)

2 red (bell) peppers

3–5 garlic cloves, chopped, or to taste

2.5ml/
1
/
2
tsp ground cumin

juice of
1
/
2
–1 lemon, to taste

2.5ml/
1
/
2
tsp sherry vinegar or wine vinegar

45–60ml/3–4 tbsp extra virgin olive oil

1–2 shakes of cayenne pepper, Tabasco or other hot pepper sauce

coarse sea salt

chopped fresh coriander (cilantro), to garnish

pitta bread wedges or toasted thinly sliced French bread or ciabatta bread, sesame seed crackers and cucumber slices, to serve

1
Place the aubergines and peppers directly over a medium-low gas flame or on the coals of a barbecue. Turn the vegetables frequently until deflated and the skins are evenly charred.

2
Put the aubergines and peppers in a plastic bag or in a bowl and seal tightly. Leave to cool for 30–40 minutes.

3
Peel the vegetables, reserving the juices, and roughly chop the flesh. Put the flesh in a bowl and add the juices, garlic, cumin, lemon juice, vinegar, olive oil, hot pepper seasoning and salt. Mix well to combine. Turn the mixture into a serving bowl and garnish with coriander. Serve with toast, bread, sesame seed crackers and cucumber slices.

Nutritional information per portion: Energy 74kcal/308kJ; Protein 1g; Carbohydrate 4.7g, of which sugars 4.4g; Fat 5.9g, of which saturates 0.9g; Cholesterol 0mg; Calcium 9mg; Fibre 1.8g; Sodium 3mg.

Many Bulgarian Jews came to Israel bringing with them their passion for excellent yogurts, which are often used in salads. When made with thick Greek yogurt, this appetizer can be shaped into balls and served on salad leaves.

SERVES 4–6

1 large cucumber

3–5 garlic cloves, finely chopped

250ml/8fl oz/1 cup sour cream or 120ml/4fl oz/
1
/
2
cup Greek (US strained plain) yogurt mixed with 120ml/4fl oz/
1
/
2
cup double (heavy) cream

250ml/8fl oz/1 cup yogurt, preferably thick Greek or Bulgarian sheep’s milk yogurt

30–45ml/2–3 tbsp chopped fresh dill

45–60ml/3–4 tbsp chopped walnuts

salt

sprig of dill, to garnish (optional)

1
Using a sharp knife, dice the cucumber finely, leaving the peel on, and place in a large mixing bowl.

2
Add the garlic, sour cream or yogurt and cream, yogurt, dill and salt. Mix together, then cover and chill in the refrigerator until ready to serve.

3
To serve, pile the chilled mixture into a serving bowl and sprinkle with chopped walnuts. Garnish with a sprig of dill, if you like.

Nutritional information per portion: Energy 164kcal/677kJ; Protein 4.7g; Carbohydrate 5.5g, of which sugars 5.4g; Fat 13.9g, of which saturates 5.8g; Cholesterol 26mg; Calcium 131mg; Fibre 0.5g; Sodium 53mg.