Israeli Fondue Recipe
2 avocados, halved and stoned
3 tsp lemon juice
1 clove garlic, halved
6 fluid ounces dry white wine
12 ounced grated Edam cheese
2 tsp cornflour
5 Tbsp smetana or thick sour cream
Cubes of sesame-coated French bread
and red and green pepper (capsicum) for dippers
Scoop out flesh from avocados into a bowl and mash until smooth with lemon juice. Rub the inside of the fondue pot with cut clove of garlic. Pour in wine and heat until bubbling. Over a gentle heat, stir in cheese and cook until melted, stirring frequently. In a small bowl, blend cornflour smoothly with smetana or sour cream, then add to cheese mixture with mashed avocados. Continue to cook for 4 to 5 minutes until thick and smooth, stirring frequently. Serve with cubes of bread and red and green pepper.
Yield: 4 to 6 servings
Recipe by:
About.com
CHICKEN SOUP
Yield: 10-12 servings
1 small chicken cut up
15 cups water
1 large onion
2 sprigs dill
1 tbs. salt
2 carrots
3 celery stalks
3 sprigs parsley
1/3 cabbage
1 slice of pumpkin (about 6 x 6 inches)
Clean chicken thoroughly and put in a pot, add water and bring to boil.
Skim the foam which has accumulated from the top.
Add remaining ingredients and cook over medium heat for 1.5 hour. Or until chicken is tender.
Taste and correct seasonings.
* Chicken can be served with soup
SHAKSHOUKA (Eggs in Tomato Sauce)
1 lg. onion (finely chopped)
3 eggs
1 cube chicken bullion
3 medium tomatoes
salt and pepper to taste
cooking oil
In a large frying pan, fry onion until lightly browned.
Cut tomatoes into small cubes.
Mix tomatoes and onion, add chicken bullion, salt and pepper, cover and cook over low heat for 25 minutes.
Remove cover and break eggs over the surface. Stir gently, cover and cook for about 5 minutes until eggs are set.
Vegetables Omelet
1 red bell pepper thinly sliced
6 eggs
1 tbs. Dill minced
1 tbs. Mint minced
1 carrot peeled
Turmeric
1 tbs. Vegetables oil
Salt to taste
Pinch paprika
In a bowl, place pepper, add salt and paprika. Beat 1 egg and pour over pepper.
In another bowl place dill and mint, add salt and 2 beaten eggs.
Grate carrot; add turmeric, salt and 1 beaten egg. Add to the dill and mint mixture.
Heat oil in a large frying pan, pour over the orange batter, cover the pan, as the eggs begin to congeal pour over the green batter, cover again until congeal. Pour over the red batter and place in preheated oven until ready.
Mushrooms with Sesame
200 gm. Portobello mushrooms, trimmed of dry stem ends, thickly sliced
2 large onions, thinly sliced
2 large cloves garlic, thinly sliced
2 tbs. olive oil
1/4 tsp. salt
1/4 tsp. pepper
1/4 cup sesame
Heat olive oil in a skillet, sauté onions and garlic for a minute or two.
Add mushrooms and fry till browned.
Add salt and pepper, and place on a serving dish.
In a different skillet (with no oil) sauté the sesame (few seconds only)
Sprinkle sesame over mushrooms and serve.
Malawach
4 cups flour1
1/4 cups water
1/2 tsp. salt
1 stick margarine
tomato sauce
Zehoug (the most popular spice mixture of Yemen, spicy – optional)
Mix flour, water, and salt until dough becomes soft. Add more flour if dough is sticky.
Cut dough into two sections. Knead and roll each section into a 20x20 inch sheet. Spread margarine on the sheets. fold each sheet like an envelope with ends meeting at center. Repeat folding process to get two layers of folds.
Cover with a paper towel. Let sit for 1/2 hour.
Cut each sheet into 10 parts. Form each piece of dough to the shape of your frying pan and fry until golden brown on both sides.
Serve with tomato sauce (Optional – mix the tomato sauce with 1 tsp. Zehoug)
Recipe by: Meira Efrayim
Green Tehina
1 cup pure tahina (sesame paste)
4 garlic cloves
1/2 cup water
1 tsp. salt
3 bunches parsley
1/2 cup fresh lemon juice
2-3 green chile pepper
Olive oil
Process parsley, chile pepper and garlic in a food processor.
Pour into bowl, add tahina, lemon and water.
mix until you get smooth paste. Add water if tehina is too thick.
Add salt and mix well.
Serve as a thin layer on a small plate, with a drop or two of olive oil, garnish with chopped parsley.
