1 cup plus 2 Tablespoons flour
3 Tablespoons sugar
6 Tablespoons butter
1 egg
1/2 teaspoon vanilla

1 pound ricotta cheese
1/2 pound cream cheese
3 Tablespoons flour
1/2 teaspoon salt
1 teaspoon vanilla
grated zest of 1/2 lemon
2 eggs
4 egg whites
3/4 cup sugar
3/4 cup crushed pineapple, drained
________________________________________
1.    Preheat oven to 300F and butter the bottom and sides of a 10″ spring form pan.

2.    Place the flour and sugar in a processor and pulse on and off to combine.  Cut the butter into 6 pieces and add to the work bowl.  Pulse the machine until the mixture looks like coarse meal.

3.    Combine the egg and the vanilla in a small dish and add it to the work bowl with the processor running.  As soon as a ball of dough begins to form, stop the processor and remove the dough.

4.    Roll the dough 1/4 inch thick and, using the bottom of the pan as a pattern, cut out a 10 inch circle.  Place the dough in the pan, prick it with a fork, and then bake for 15 minutes.  Cool.

5.    Drain the ricotta and place the 2 cheeses in the processor work bowl and process until mixture is smooth.  Add the flour, salt, vanilla, lemon zest and 2 eggs and process until smooth.  Pour into a bowl.

6.    In another bowl, beat the egg whites with the sugar until stiff, but shiny.  Fold into the cheese mixture.

7.    Spread the drained, crushed pineapple over the crust and gently pour the cheese mixture over the pineapple.  Bake for 45 minutes or until cake is fairly set.  Cool and serve.

Here is a dish that anyone could celebrate with the richness of the barley and cheese brightened with the taste of quickly cooked spring asparagus and fresh lemon zest.

2 ¾ cups vegetable broth, or water and 1 Telma vegetable bouillon cube
1/8 teaspoon saffron threads, slightly crumbled
10 asparagus, tough ends removed
2 tablespoons extra virgin olive oil
1 medium onion, diced into ¼ inch dice
2 cloves of garlic, finely minced
1 cup pearled barley
½ cup white wine, Pinot Grigio, Sauvignon Blanc, Viognier
½ teaspoon kosher salt, or to taste
15 grindings of black pepper, or to taste
Finely grated zest from ½ lemon (about 1 teaspoon)
1-2  tablespoons unsalted butter-optional
½- ¾ cup grated fresh Parrano or Parmesan cheese
¼ cup toasted, slivered almonds (1 tablespoon set aside for garnish)
________________________________________
1.    Combine the broth and the crushed saffron threads in a 1 quart pot and bring to a simmer.

2.    Meanwhile, remove the tough ends of the asparagus, wash, and cut the stalks on the diagonal into ½ inch pieces reserving 1 ½ inches of the tip.

3.    When liquid is simmering drop in the asparagus stalk pieces and blanch for 2 minutes until bright green and slightly tender.  Remove with a slotted spoon to a small glass bowl. Add the tips to the simmering broth and cook for 1 minute.  Remove from broth and add to the glass bowl. Set aside 5 tips for garnish.  Keep broth warm while you prepare the barley.

4.    Heat a 3 quart saucepan over high heat for 10 seconds.  Add the extra virgin olive oil and heat for 10 seconds.  Add the onion and garlic and reduce heat to medium.  Sauté mixture until onions are slightly golden but do not let garlic burn.

5.    Add the barley and stir to coat with the onion mixture and oil.

6.    Add the wine and stir constantly until the wine is absorbed.  Add all of the simmering broth, stir, and then cover and reduce heat to low.  Stir the barley mixture every 5 minutes or so to prevent sticking and burning.  If all the liquid has been absorbed and the barley appears too hard and/or dry, then add another ¼ cup of water and cook for another 5 minutes.  The barley will be firm, but tender after 30-35 minutes.

7.    Remove the pot from the heat and stir in the salt, pepper and lemon zest until well combined.

8.    Gently mix the butter (if using) and grated cheese into the barley mixture and when evenly distributed and melted add the almonds and the asparagus pieces MINUS  the 5 asparagus tips that were set aside.

9.    Immediately serve the barley risotto in a nice dish garnished with the reserved tablespoon of almonds and the 5 remaining asparagus tips.

For centuries Jewish cooks have told stories with their food preparation.  Two tubes of pasta or filled crepes (blintzes) placed side by side on a plate  resemble the Torah scrolls which were given to Moses on Mount Sinai and we  celebrate the giving of the Torah on Shavuot.

Manicotti with Tomato Sauce

THE SAUCE:
4 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, minced
2 tablespoons chopped parsley
1 28 ounce can recipe ready tomatoes
1 8 ounce can tomato sauce
Salt and freshly ground black pepper to taste
1 tablespoon chopped fresh basil or 1 teaspoon dried
1 teaspoon or more sugar to taste

THE MANICOTTI:
1 box manicotti shells
1 pound ricotta
1/2 pound mozzarella, diced into 1/4 inch cubes
1/3 cup freshly grated Parmesan cheese
1/4 cup finely chopped parsley
2 teaspoons sugar
2 eggs, beaten
Salt and freshly ground black pepper to taste
Generous pinch of nutmeg
________________________________________
1.    To make the sauce, heat a 3 quart saucepan over high heat for 15 seconds.  Add the olive oil and heat for 10 seconds.  Add the onions to the hot oil and sauté for 3 minutes.  Add the garlic and sauté the mixture until lightly golden. Do not allow garlic to burn or sauce will be bitter.

2.    Add the remaining sauce ingredients and simmer uncovered for 20-30 or until sauce is thick.

3.    Meanwhile, cook the manicotti shells according to package directions.  Drain and pour cold water over the shells.  Let them sit in the water while you make the filling.

4.    Combine all of the ingredients for the filling in a bowl.

5.    Place a large, plain (#6) tip into a 14 inch pastry bag.  Fold the top of the bag downward to create a 4 inch cuff around the top of the bag. Rest the bag in your hand with your fingers underneath the cuff and the tip touching the countertop. Spoon the filling into the bag.  Unfold the cuff up to enclose the filling.  Bring the top edges together and pleat them closed so no filling oozes out the top.  Place the bag in the crook between your thumb and forefinger and twist the bag until the cheese mixture tightly fills the bag near the tip.

6.    Holding a drained tube in your other hand, place the tip of the bag inside of the tube and squeeze filling the tube from the center out.  Turn the tube around and fill the remaining half of the pasta.

7.    Place some of the sauce in a 13 x 9 baking dish.  As you fill the manicotti, place them in the dish.  When all manicotti are filled, pour the remaining sauce on top, sprinkle with extra Parmesan cheese, and bake for 30 minutes at 350F or until bubbling.

Two Israeli-developed technologies have helped the agricultural boom: the invention of drip irrigation and UV-protected netting. Drip irrigation distributes droplets of recycled water and/or water piped from the Galilee directly to the root systems of plants to maximize their growth while minimizing the use of Israel’s most limited resource—water. UV-protected netting shields crops grown during the hot desert summers and allows massive greenhouse production during the cold winter season.

An impressive example of this marriage between agriculture and technology can be seen at the Reform Movement’s Kibbutz Yahel in the Negev desert. What an awesome sight to behold: a formerly barren landscape now sustaining massive groves of pomelo trees (the cantaloupe-sized cousins of grapefruit), date palms, as well as dates, melons, onions, peppers, and other crops. The seeds of international relations and peaceful coexistence also flourish in those fields, because kibbutz members leave baskets of pomelos at the edge of the groves situated on the border with Jordan for the Jordanian soldiers to eat while on patrol.

Although Israel’s produce and floral exports have dropped sharply in the last few years because of international politics, its agricultural growth has been nothing short of miraculous. As the year unfolds, I would like to introduce you to some of Israel’s bounty in these pages.

Eat in good health!

Citrus Mélange

Citrus fruits have flourished in the Middle East since before Roman times. In the mid-19th century an unknown variety of sweet orange was found on a tree that bore tart oranges near the city of Jaffa. This almost seedless variety, known as Shamouti or Jaffaorange, was successfully propagated and became internationally popular. By the 1960s more than 30% of Israel’s exports were agricultural—the vast majority being sweet Jaffa oranges. Today Israel grows a variety of citrus crops, including pomelos, kumquats, clementines, and Jaffa oranges, the latter harvested in late fall and early winter.

1⁄2 cup sugar
1⁄2 cup water
6 kumquats
2 teaspoons wildflower honey
2–3 drops orange blossom water, optional
2 navel or Valencia oranges
1 grapefruit or pomelo
2 Shamouti or Jaffa oranges
2 small clementines or tangerines
Raspberries or blackberries for garnish

1. Cut the kumquats horizontally into very thin slices. Combine the sugar, water, and kumquats in a 1-quart saucepan and bring to a boil over high heat. As soon as the sugar is completely dissolved, remove from the heat and allow the solution to cool.
2. Add honey and orange blossom water to the cooled syrup and stir to combine. Refrigerate until ready to use.
3. Cut off the tops and bottoms of the oranges, grapefruit/pomelo, and clementines/tangerines. Following the curve of the fruits from top to bottom, slice away all of the peel and white membrane. Remove the fruit sections from the membrane.
4. Place the fruit in a 2-quart bowl. Add the sliced kumquats without the syrup. Set the syrup aside.
5. No more than 15 minutes before serving, pour 2 or 3 tablespoons of the reserved syrup over the fruit and gently stir the mixture.
6. Serve in small cups or plates garnished with the berries and drizzled with additional syrup if desired. Serves 4–6

Tina’s Tidbit:

• Dissolving sugar in an equal amount of boiling water creates a simple syrup that can be flavored and then used as a flavoring agent or a binding sweetener for sorbets. It will keep in the refrigerator for weeks.

Pasta Riminata

Olives and their oil—harvested after the fall holidays—were daily staples in the ancient Hebrews’ diet. Many references to the olive tree and its fruit appear in the Torah and Talmud, reinforcing the importance of the crop.

Cauliflower is both a winter crop in Israel and in the United States. No one will ever suspect that the creaminess in this sauce comes from neither butter nor cream, but cauliflower!

1 medium head cauliflower, cut into small florets, or a 1-pound bag of frozen cauliflower
1 1⁄2 cup water
1⁄2 teaspoon salt
4 Tablespoons extra virgin olive oil, divided use
1 large onion, cut into 1⁄2-inch dice
2 Tablespoons pine nuts
2 Tablespoons dark raisins
Freshly ground black pepper to taste
1 pound rigatoni
1⁄2 cup freshly grated parmesan cheese or to taste

1. Combine the cauliflower, water, and 1⁄4 teaspoon of salt in a 3-quart saucepan and bring to a boil. Cover, reduce the heat, and simmer for about 15 minutes, until the cauliflower is tender.
2. Drain and reserve the cooking liquid. Mash the cauliflower with a fork until it is relatively smooth. Set aside.
3. Heat a frying pan for 20 seconds. Add 3 tablespoons of olive oil and heat for another 10 seconds. Sauté the onion for about 5 minutes, until it is soft and very slightly golden.
4. Add the pine nuts, raisins, remaining salt, and pepper. Stir for about 2 minutes, or until the pine nuts begin to turn golden.
5. Add the mashed cauliflower and 1⁄4 cup of the reserved cooking liquid. Simmer for about 15 minutes, stirring often, until the mixture is thick. If it seems too dry, add more of the reserved liquid to prevent sticking. Set aside until ready to serve.
6. Add the pasta to boiling salted water that contains the remaining 1 Tablespoon of olive oil. Cook until it is al dente. Drain and place in a large serving bowl.
7. Pour 1⁄3 of the sauce over the pasta and toss. Place the remaining sauce over the pasta, garnish with parmesan cheese, and serve. Serves 4–6 people.

Tina’s Tidbit:

• The amount of time it takes to cook cauliflower varies depending on the size of the florets and whether you are using fresh or frozen cauliflower. Therefore, when making a cauliflower-based sauce, cook the vegetable until it is very tender. Your finished sauce will be much smoother and creamier.

Tina D. Wasserman, a member of Temple Emanu-El in Dallas, is the author of the new URJ Press book, Entree to Judaism. She also teaches at her own cooking school, writes a kosher cooking newsletter on the Internet, and serves as a culinary scholar-in-residence throughout the U.S.

Ingredients

• 1 pound fish fillets, skin removed (salmon, sea bass, halibut, or black cod)
• 1/4-cup soy sauce
• 1 Tablespoon light brown sugar
• 6 ounces regular (not lite) beer
• 2 large cloves garlic finely minced
• 1 cup pecans, coarsely chopped
• 2 Tablespoons flour
• 1/4 teaspoon salt
• Freshly ground black pepper to taste
• 2 Tablespoons extra virgin olive oil
• 1 Tablespoon unsalted butter
• 4-6 flour tortillas

Preparation Instructions

1. Cut the fish into 1- inch thick strips.

2. Combine the soy sauce, brown sugar, beer and minced garlic in a Pyrex loaf pan or small casserole. Add the fish and marinate for no more than 1 hour.

3. Combine the chopped pecans, flour, salt and pepper on a plate. Firmly press all sides of the fish into the pecan mixture to coat well.

4. Preheat the oven to 400F.

5. Heat a cast iron skillet over high heat 20 seconds. Add the olive oil and butter and heat until the butter is melted and bubbling.

6. Reduce the heat to medium high if the mixture begins to smoke, and add the fish fillets to the pan. Cook on one side for 1-2 minutes until nuts are golden brown.

7. Flip fish over and then place the entire frying pan in the oven and bake for 5 minutes more or until fish is firm but still springy.

8. Cut the fish pieces in half, if desired and then serve on a flour tortilla with some pineapple salsa and Ancho chili –Margarita mayonnaise.

PINEAPPLE MINT SALSA

1/2 ripe pineapple, peeled cored and cut into small dice
1/2 jalapeno pepper, seeds and inner ribs removed, finely diced
1/3 cup finely diced red onion
1 Tablespoon finely minced Mexican Mint Marigold (or Tarragon)
1 Tablespoon finely minced fresh Mint
Juice of half a lime
Pinch of sugar (optional if pineapple isn’t sweet)

1. Combine all of the ingredients in a small serving bowl and refrigerate until needed.

ANCHO CHILI, MARGARITA MAYONNAISE

1/4 cup Hellmann’s mayonnaise
1 teaspoon Tequila
1/2 teaspoon Grand Marnier or Triple Sec
Fresh lime juice to taste
1/8 -1/4 teaspoon McCormick Ancho chili powder

1. Whisk the mayonnaise in a small bowl until smooth and then add the remaining ingredients and stir to combine.

8 ounces cream cheese

8 ounces SALTED butter

2 cups all purpose flour

Confectioner’s sugar

1/2-cup sugar

2 teaspoons cinnamon

1/2-cup raisins

1/2-cup walnuts, chopped

1.  Cream the cheese and butter together on high speed with an electric mixer until well combined and light and fluffy (the mixture should feather out from the edge of the bowl).  Scrape down sides of bowl.

2. Add flour and turn your mixer on and off only until dough looks like the flour has been incorporated. Remove the dough from the bowl and lightly toss it on a smooth surface until it forms a compact mass.

2.  Divide mixture into 8 cylinders and refrigerate until dough is firm.

3. Combine the sugar, cinnamon, raisins and walnuts in a bowl.  Set aside.

4. Roll each portion of dough onto a board that is heavily “floured” with confectioner’s sugar.  Roll out into a 6 x 9 inch rectangle.

5.  After the dough is rolled out sprinkle with some of the sugar/nut mixture. Roll covered dough into a log from the long side. Pinch the bottom seam together and tuck the ends slightly under.

6.  Cut filled logs into 8 or 9 pieces and place on an ungreased or parchment lined cookie sheet.

7.  Bake in a 350F oven for 15 to 20 minutes or until golden.  Cool completely before freezing.

I now suspect that the four decades of oppression and scarcity of food during World War II and its aftermath under the Communist regime kept many Hungarian Jews from observing religious holidays and preparing the foods associated with these special occasions. It was in these austere times that the lowly potato and cabbage rose to prominence in Hungarian kitchens.

The following Rosh Hashanah recipes recall that historical period, though with a modern twist. Enjoy them—and may your New Year be filled with health and happiness.

Hungarian Cabbage Strudel (Káposztás Rétes)

Food encased in dough is popular for Rosh Hashanah because of the visual reminders of being “sealed” in the Book of Life in the coming year. The following strudel dish, reminiscent of apple strudel (for which Hungarians are renowned) but including cabbage and caraway seeds (indigenous to Hungarian cooking) and discarding cinnamon and sugar, demonstrates the creativity of Hungarian Jewish cooks in times of scarcity.

1 pound cabbage (half of a medium head)
1⁄2 Tablespoon salt
2–4 Tablespoons unsalted butter or 2 Tablespoons extra virgin olive oil for sautéing
Salt and freshly ground pepper to taste
1 teaspoon caraway seeds (optional)
3 Tablespoons dried bread crumbs
Up to 1 stick unsalted butter for brushing Phyllo dough
8 sheets of Phyllo dough, defrosted (see tidbit)

1. Cut the cabbage in half lengthwise, then thinly slice into shreds crosswise. Place in a large bowl, add 1⁄2 tablespoon salt to cure the cabbage, and toss. Set it aside for 15 minutes to half an hour.
2. Using strong paper towels or a clean cloth towel, squeeze the water out of the cabbage and pat it dry.
3. Heat a 10-inch frying pan over high heat for 20 seconds. Add 2–4 Tablespoons butter or butter/olive oil blend, allowing it to melt but not brown.
4. Mix in the cabbage and stir over medium heat for 10–15 minutes until the cabbage is soft and slightly browned.
5. Season to taste with salt, pepper, and caraway seeds (if using).
6. Place the cabbage in a bowl to cool.
7. Melt the remaining butter. Set aside.
8. Remove 4 sheets of defrosted Phyllo dough (keeping the remaining sheets folded and covered by a sheet of plastic wrap that is re-covered with a damp paper towel). Spread out a thin towel, sheet of waxed paper, or plastic wrap that is as long as the dough. Place one sheet of Phyllo on the towel and brush it liberally with some of the melted butter.
9. Place another sheet of dough on top of the first and brush with melted butter.
10. Repeat this with the remaining 2 sheets.
11. Lightly sprinkle the bread crumbs over the last sheet and then place half of the cabbage in a 2-inch-thick strip parallel to the short edge of the dough. Leave 1 inch of room on the side ends so the cabbage can be encased.
12. Using the towel or plastic wrap, fold the dough tightly over the cabbage. Brush the 2 long edges of the dough with butter, then fold them in about 1 inch to encase the cabbage. Lift up the towel to help you tightly fold the roll of dough. Place the finished roll seam-side down on a parchment-lined, low-sided cookie sheet.
13. Repeat the process with the other half of the dough and the filling.
14. Preheat the oven to 375˚F. Brush the tops of the rolls with melted butter and lightly cut on the diagonal through a few layers of dough with a sharp knife at 1-inch intervals.
15. Bake the strudels in the center of the oven for 25 minutes or until golden brown. Cut through slash marks and serve. Serves 4–5 for lunch or 8–10 appetizer portions.

Tina’s Tidbits:

• To prevent Phyllo dough from cracking when handled, thaw it in its sealed box in the refrigerator for 24 hours, or alternatively thaw on the kitchen counter away from direct heat or sunlight for about 4 hours. Do not try to defrost the dough in the microwave!
• If your dough is stuck together and cannot be rolled, crumble it, toss with a stick of melted butter, and place half of it in the bottom of a 13″ x 9″ pan. Cover with the cabbage mixture and then with the rest of the Phyllo crumbles mixed with butter. Bake at 375˚F for about 20–25 minutes, until the Phyllo is golden. Cut into squares and serve.
• Any recipe using Phyllo dough may be frozen before baking so long as the filling is pre-cooked. Just don’t freeze raw fruits and vegetables or uncooked eggs, as they will crystallize and become grainy.

Hungarian Potato Dumplings with Prune Filling (Szilvas Gombak)

Whenever I am asked about Hungarian cooking, the number one request is a recipe for Shlishkes (potato dough noodles with bread crumbs). So here is an elaborate, yet easy variation to complement your Rosh Hashanah festivities. If the scraps of dough, rolled into 1⁄2-inch-thick logs and then cut into 1-inch pieces, are boiled and treated the same way as the dumplings, you’ve got Shlishkes. Whereas in Hungary this is served as a second course, here you might want to present it for dessert.

2–3 medium Russet potatoes—about 3 pounds
1 stick unsalted butter at room temperature (or 1⁄2 cup oil or chicken fat)
1 egg
2 teaspoons salt
2 cups flour
1⁄4 cup sugar
1⁄2 teaspoon cinnamon
18 pitted prunes
2 cups breadcrumbs, preferably freshly made
4 Tablespoons unsalted butter
2 Tablespoons finely ground hazelnuts or walnuts

1. Bake the potatoes in a 350˚F oven for 45 minutes to an hour, until a fork can easily be inserted and removed from the potatoes. Set aside until they are easy to handle.
2. Scoop the insides of the warm potatoes into a large bowl. Mash until there are no lumps. You should have about 2 cups.
3. Add the butter, mixing with a rubber spatula until it is thoroughly incorporated.
4. Add the egg and salt, blending well.
5. Stir in the flour. Mix first with the spatula and then with your hands, kneading 5 or 6 times until you form a smooth ball of dough. Divide the dough in half for easier handling.
6. Roll the dough out on a lightly floured board or counter until it is 1⁄4-inch thick. Cut out 3-inch circles. Save the dough scraps.
7. Combine the sugar and cinnamon in a small dish. Toss in the prunes, a few at a time, to completely coat.
8. Place a prune in the center of each dough circle and fold up the sides, pinching the dough together to completely encase the prunes. Shape into a round ball and set aside, the seam (pinched) side down.
9. Repeat with the remaining cut circles.
10. Bring a 4-quart pot of salted water to boil. Drop all the dumplings into the pot and cook for 5–10 minutes or until they float on the surface. Place in a colander and rinse under cold running water. Drain and move to a buttered dish large enough to hold both batches of dumplings.
11. Repeat the steps above with the remaining dough. Set the scraps aside.
12. When all the dumplings are made, heat a large frying pan for 20 seconds and then melt the 4 Tablespoons of butter. Add the bread crumbs, stirring over medium-high heat for about 1 minute, until all the crumbs are coated and begin to crisp.
13. Mix in the dumplings, gently stirring them with a rubber spatula and turning them over to reheat and coat with the buttered crumbs.
14. Place the dumplings in a serving dish and top with any remaining crumbs.
15. Combine the finely ground nuts with the remaining cinnamon and sugar mixture and sprinkle over the crumbs. Serves 6–8 as a side dish.

Tina’s Tidbits:

• To achieve smooth mashed potatoes, mash the dry potatoes before adding any other ingredients.
• Never use a food processor to mash potatoes or you’ll get wallpaper paste!

Tina D. Wasserman, a member of Temple Emanu-El in Dallas, is the author of the URJ Press book, Entree to Judaism. She also teaches at her own cooking school, writes a kosher cooking newsletter on the Internet, and serves as a culinary scholar-in-residence throughout the U.S.

The use of fresh herbs such as basil, chives, dill, parsley, mint, tarragon, and marjoram add to an abundance of flavors in Persian cuisine. Onions are very popular too in all forms, including scallion and leeks. Garlic, however, was not used in ancient Persian cooking, though modern-day recipes will call for it.

Exploring some of Toronto’s ethnic eateries while attending the 2009 Biennial, it was my good fortune to meet Samira Mohyeddin, who established Banu Restaurant after she and her brother fled to Canada from Iran after the 1979 revolution. Samira points out, in a Q&A on the back of Banu’s menu, that the revolution brought “fascist theocrats” to power who restricted Iranians’ lives and outlawed the production and consumption of all alcohol, including the Shiraz region’s famous wine. Banu’s menu reflects the flavors and fragrances of Samira’s homeland which she loves and misses dearly.

Enjoy these Persian recipes—one right out of Samira’s kitchen—and eat in good health!

Persian Zeitun Parvardeh

Initially, I thought this flavorful dish from Banu Restaurant would be easy to recreate because the ingredients were listed on the menu. However, it wasn’t so easy to find green Calamata olives and golpar/angelica! Even if you too can’t find all of the traditional ingredients (which my research uncovered) for the treat, the combination of garlic, walnuts and sweet/tart pomegranate molasses with the slightly acidic olives will push this dish to the forefront of your cocktail table.

2 cups pitted, unstuffed green olives, rinsed and drained (olives with pits may be used)
1⁄2 cup walnuts, toasted (or 2 Tablespoons walnuts and 2 Tablespoons almond butter)
2 cloves garlic, finely minced
3 Tablespoons pomegranate molasses
1⁄2 teaspoon golpar (angelica), in the parsley family but sweeter, available in Middle Eastern markets (optional)
Salt and pepper to taste
1 Tablespoon water or olive oil, if needed

1. Place the olives in a 11⁄2-quart bowl.
2. Rinse the original olive jar.
3. Process the toasted walnuts in a small processor workbowl until they’re chopped almost to the consistency of a paste. Add to the olives.
4. Mix in the remaining ingredients and, using a rubber spatula, combine thoroughly. If the mixture appears too thick, add water or olive oil.
5. Place the olives and the sauce in the reserved jar. Refrigerate for at least 1 hour, preferably overnight. Shake the jar occasionally to distribute the sauce. Serve.

Yield: 12–15 servings.

Tina’s Tidbits:

• When making a sauce that includes finely ground nuts in small quantities, you can often substitute nut butter for 1⁄4 of the volume of ground nuts (an option in this recipe).
• 1⁄2 cup walnuts yields 1⁄3 cup firmly packed ground walnuts

Persian Nan o Paneer [Bread with Cheese]

A Persian cheese plate is a perfect starter for a hot summer meal. Persian Lighvan cheese made from sheep’s milk is traditionally used in this dish, but as it’s hard to find, feta cheese—especially Bulgarian feta—is a good substitute. The fresh herbs, eaten as a main component in this dish, beautifully complement the cheese.

8 ounces Bulgarian or other fine feta cheese
1⁄2 cup large walnut pieces or halves
1⁄4 cup fresh basil leaves
1⁄4 cup fresh mint
1⁄4 cup fresh tarragon
1⁄3 cup imported sour cherry preserves
Small watermelon wedges or cucumber slices
1–2 sheets sesame Barbari bread, pita bread, or soft flour tortillas

1. Rinse and drain the feta cheese. Place on a 12-inch serving platter.
2. Toast the walnuts in a 350°F oven for 5–6 minutes or until the nuts begin to smell fragrant. Place on the platter near the cheese.
3. Rinse the herbs, pat dry, and remove the leaves from the stems. Place the leaves in little mounds on the platter.
4. Add 1⁄3 cup of sour cherry preserves on the platter along with small watermelon wedges or cucumber slices.
5. Set out another plate or basket for bread.
6. To eat, place a small piece of cheese in the center of a portion of the bread, top the cheese with walnuts and a big pinch of one or more of the fresh herbs, and finish with a small teaspoonful of the cherry preserves. The fruit or cucumber may be added to the “sandwich” or eaten separately.

Serves 4.

Tina’s Tidbits:

• Never let nuts get too golden in the oven. They will continue to “fry” in their own oils even after being removed from the heat source.
• When purchasing nuts, double their weight to estimate the volume. For example, 8 ounces of nuts will measure 2 cups or double the weight by volume.

Persian Mast o Khiar-Cucumber Yogurt Salad

While Greek tsatsiki offers up a blend of refreshing cucumber, yogurt, and dill, the Persian version features the elegant and elaborate use of fresh herbs and fruits. And thinning this mixture with about 1 cup of water will give you an incredibly delicious cold soup!

1 cup thick Greek yogurt—whole or 2%
1⁄4 cup toasted walnuts, chopped
1⁄4 cup golden or dark raisins, coarsely chopped
1⁄2 of 1 large cucumber, peeled and cut into 1⁄4-inch dice (approximately 3⁄4 cup)
2 Tablespoons fresh mint, finely minced
2 Tablespoons fresh dill, finely minced
2 Tablespoons fresh chives, finely minced
2 Tablespoons fresh basil, finely minced
2 Tablespoons dried rose petals, crushed or minced (available at Middle Eastern markets)
1 clove garlic, finely minced
Salt and pepper to taste
Additional whole dried rose petals for garnish (optional)
1 Tablespoon finely ground walnuts for garnish (optional)

1. Place the yogurt in a 2-quart bowl and stir until it’s smooth.
2. Add the remaining ingredients and stir to combine. Wipe the bowl edges as needed or pour the mixture into a serving bowl.
3. Refrigerate for at least 1 hour, and preferably overnight, to allow the flavors to blend.
4. Just before serving, sprinkle on additional rose petals and ground walnuts if desired.
5. Serve with soft Middle Eastern bread.

Serves 4–6.

Tina’s Tidbits:

• Greek yogurt or Middle Eastern Labne is much thicker in consistency than American varieties of yogurt. When a recipe requires a thick yogurt base and Greek yogurt is not available, you can substitute sour cream.
• Seeding a cucumber creates a less watery finished product. In this recipe, since you are working with thick Greek yogurt, removing the seeds is optional.

Persian Advieh (Spice Mix)

Israel’s multiethnic environment has introduced us to many examples of Baharat (spice blends used in cooking throughout the Middle East and North Africa). While the base ingredients in this Persian mix are ubiquitous in all Baharat, only Persian cuisine includes dried rose petals, which impart a light, sweet, floral accent to any grilled meat or fish.

2 Tablespoons cinnamon
2 Tablespoons ground cardamom
2 Tablespoons dried rose petals (from a Middle Eastern market or online)
1 Tablespoon ground cumin

1. Grind the ingredients in a coffee grinder or spice mill until almost all the roses are finely ground.
2. Place the ground spices in an airtight jar in your refrigerator for up to 2 weeks or freeze indefinitely in an airtight container until ready to use.
3. Add 1 Tablespoon of this mixture to 1 pound of ground beef or ground bison to make grilled kabobs or burgers. Alternatively, mix 1 Tablespoon advieh to 1 Tablespoon olive oil and rub on the outside of fish fillets before grilling.

Tina’s Tidbit:

• When using dried spices as a rub on poultry, fish, or meat, always lightly salt your food first and then combine the spice with a little oil. The rub will then adhere to the food, flavoring it well.

Tina D. Wasserman, a member of Temple Emanu-El in Dallas, is the author of the new URJ Press book, Entree to Judaism. She also teaches at her own cooking school, writes a kosher cooking newsletter on the Internet, and serves as a culinary scholar-in-residence throughout the U.S.

Her grandmother, who had emigrated from Riga, Latvia, was a renowned cook and hotelier (and a sharp poker player—which drew many boarders to her hotel). At Passover time she’d serve her freshly made gefilte fish using 5 varieties of fish. Kyra’s father Simeon, who then owned the only winery that produced kosher wine for Pesach in South Africa, served his own vineyard’s wine; and her Uncle Issy, the largest candy manufacturer in the Southern Hemisphere, brought an assortment of his candies. Grandmother Katie Osrin supplied desserts—never fewer than 5 choices, including chocolate-dipped candied ginger, almond cakes, apricot pletzlach (dried apricots, ground, cooked into a thick dry paste, rolled in sugar, and dried), and carrot ingerblach (similar to pletzlach but made with grated carrots and ginger). Fruit-stuffed chremslach, or matzo meal pancakes, were also served. Kyra’s eyes lit up when she described her grandmother’s geshmirta matzah: milk-soaked matzah coated with lightly sweetened cream cheese and then broiled to a light golden brown.

This Passover, why not add South African cuisine to your family’s memories. Eat in good health!

Roasted Chicken, South African Style

This adaptation of Katie Osrin’s roast chicken—a family favorite—includes potatoes, apples, and ginger. Many varieties of apples are cultivated in South Africa, and the use of ginger is directly related to the spice route that made its way around the Cape of Africa.

1 whole chicken (4–5 pounds)

1 teaspoon salt

1⁄2 teaspoon ground ginger

1⁄2 teaspoon black pepper

11⁄2 Tablespoons grated, peeled, fresh gingerroot

1 apple (Fuji, Gala, or Jonagold)

1 medium onion

8 small red new potatoes, cut into quarters

2 Tablespoons rendered chicken fat or pareve margarine

1 Tablespoon honey (optional)

1⁄2 cup apple juice

1⁄2 cup chicken broth or water

1. Using running tap water, rinse the chicken cavity well and drain. Place the chicken in a roasting pan large enough to leave 1–2 inches open around the sides.
2. Combine the salt, ground ginger, and black pepper in a small glass dish.
3. Sprinkle 1⁄2 teaspoon of the salt-ginger-black pepper mixture throughout the inside of the chicken cavity and rub it into the cavity walls. Set aside.
4. Core the (unpeeled) apple and cut into 16 pieces. Peel the onion and cut it into 16 pieces as well.
5. Stuff the chicken cavity with as many apple and onion pieces as you can fit. Place any remaining pieces, along with the quartered potatoes, around the chicken in the pan.
6. Thoroughly combine the chicken fat with the remaining dry spices, grated ginger, and honey (if using). Spread the mixture evenly all over the chicken skin, massaging the mixture well.
7. Preheat the oven to 350°F. Cover the chicken with a tent of foil, making sure that the shiny side of foil is facing you.
8. Pour the apple juice and chicken broth around the bird in the pan’s base.
9. Roast for 1 to 11⁄2 hours (if the bird is very large), then remove the foil tent. Baste with some of the juices at the bottom of the pan. Continue roasting the chicken until the leg can be moved easily, the breast meat is tender when pierced with a fork, and the skin is golden brown, approximately 15 to 30 minutes more depending on the size of the chicken.
10. Let the chicken sit for 10 minutes to reabsorb some of its juices.
11. Carve and serve with the roasted vegetables and accumulated gravy.

Serves 4–5 people.

Tina’s Tidbit

• Be sure to salt the cavity of a chicken. It not only flavors the meat, it also prevents bacteria from growing.
• To prevent poultry from overcooking, cover with the shiny side of foil facing you. Whereas the shiny side reflects the heat, the dull side out will absorb it, too rapidly cooking the white meat, making it dry and pasty.
• Glazing your roasted poultry with a touch of honey will insure a beautiful golden brown skin on the bird.

Bubele, Modern Style

Last year a Reform Judaism magazine reader asked me to help re-create her grandmother’s recipe for Bubele, a matzah meal fritter similar to chremslach. I researched it for months and then, thanks to Kyra, who gave me a South African Union of Jewish Women cookbook, I found a recipe! The following is my adaptation for the modern cook.

1 cup matzo meal

1⁄4 teaspoon salt (or to taste)

1⁄4 teaspoon ground ginger

1⁄4 cup seedless raisins

2 Tablespoons finely ground almonds

Grated zest of 1 lemon

1 Tablespoon fresh lemon juice

1 apple, peeled and coarsely grated (Gala or Fuji)

1⁄4 cup Passover wine, preferably sweet to semi sweet

2 Tablespoons honey (or to taste)

2 eggs, lightly beaten

3⁄4 cup water or more as needed

Vegetable oil for frying

2 Tablespoons sugar with 1⁄4 teaspoon cinnamon (optional)

1. Combine the first 6 dry ingredients in a 2-quart medium bowl.
2. Place the lemon juice in a 1-quart bowl and grate the peeled apple into the bowl. If you’re grating with a food pro­cessor, immediately mix the apple with the lemon juice to prevent browning.
3. Add the wine, honey, and eggs to the apple mixture. Combine well.
4. Stir mixture into dry ingredients.
5. Add water until the mixture is a thick batter, but thin enough to drop from a spoon.
6. Heat about 1 inch of oil in a frying pan until it’s hot, but not smoking.
7. Drop 2 tablespoons of batter at a time into the hot oil. Repeat with additional spoonfuls, being sure not to crowd the pan. Fry until golden brown on both sides, for no more than 1 minute per side.
8. Remove the Bubele with a slotted spatula or spoon. Drain on paper towels. If preparing as dessert, combine the sugar and cinnamon and sprinkle on top while the Bubele is still hot. Serves 4–6

Tina’s Tidbit

• Don’t overcrowd the food in your frying pan. This is the best way to keep oil at an even frying temperature, which will insure a light, crispy end product.
• Drain fried foods on a plate covered with crumpled paper towels. You’ll create a larger surface area for absorbing more oil and use fewer paper towels—saving trees at the same time!

Tina D. Wasserman, a member of Temple Emanu-El in Dallas, is the author of the new URJ Press book, Entree to Judaism, from which this column is adapted. She also teaches at her own cooking school, writes a kosher cooking newsletter on the Internet, and serves as a culinary scholar-in-residence throughout the U.S.

MOHNBRODT

3 3/4 cup flour

2 Tablespoons cornstarch

1 teaspoon baking powder

¼ teaspoon baking soda

1 teaspoon salt

2 Tablespoons poppy seeds

1 cup sugar

1 cup peanut oil

3 eggs

Zest 1 lemon, grated

2 teaspoons lemon juice

1 ½ teaspoons vanilla

1Tablespoon sugar

1/2 teaspoon cinnamon

2. Cream sugar and oil on high speed until light and fluffy.  Add eggs, zest, juice, and vanilla and mix until thoroughly combined.

3. Stir in flour mixture and mix well.

4. Lightly oil your hands and then divide dough into four portions.  Lightly handle each portion as you form a loose log that is about 10 inches long and 2 inches wide.  Place 2 logs on each parchment paper lined cookie sheet. Gently shape the soft dough into a uniform log that is now probably 12 inches long.

5. Sprinkle the tops of the loaves with the cinnamon and sugar mixture.

6. Bake at 350F for 20 minutes, or until edges are golden brown,.

7.Remove the loaves from the oven.  Let cool for 5 minutes.  Slice horizontally into 1/2 inch cookies.  Place cut side up and bake for another 5 minutes.  Turn cookies over and bake for another 5 minutes.  Cool and then store in air tight container for 2 weeks or freeze.