Israeli Recipes

Halumi Cheese Sandwich

3 slices (approx 3.5inx1in) Halumi cheese
1 tsp. olive oil
2 bread slices (my favorite is white bread but you can choose what ever you like)
Cream cheese (or 9% white cheese)
Lettuce
1 Tomato thinly sliced
1 Pickled cucumber (in salt) thinly sliced

Heat the oil in a heavy skillet and fry the cheese until it is nicely browned on both sides.
Spread cream cheese on one bread slice, add the halumi cheese on top. Pile in remaining ingredients. And close the sandwich with the second bred slice.
Best served hot.

posted by rebecca @ 1:12 AM 0 comments

Cooking - Tips For Having a Stress-Free Cooking Experience By Brandi Clark

Cooking a scrumptious meal can be gratifying for both the person cooking and those who are eating the well prepared meal. But whether a newbie at cooking or experienced there are several factors to consider so that you have a most pleasant cooking experience.

Plan in Advance - If you have a busy schedule that involves taking the kids to baseball practice or making sure your hubby has clothes to wear to work then try to write menus for a week’s meal at a time. Shop for the main dish about once a week and fruits and vegetables twice a week. Before you begin cooking have all of the necessary ingredients and utensils laid out. Something else you may want to consider is cooking several main dishes, and baking a few cakes at one time and then freezing them for future use.

Combine Your Jobs - While your cake or cookies are baking take this time to wash the dishes. You will be so happy when your cake is done and your are too! Utilize leftovers. Cook meals that can be served more than once. For instance, roast beef can later be used to make roast beef sandwiches.

Keep Your Spirit Refreshed - While cooking can be fun and rewarding it at times can be extremely stressful. With kids hollering, the television blaring and the husband reading the newspaper sometimes frustration sets in when you know that you’ve got a full hour of cooking ahead of you and that doesn’t include the cleaning! It’s important that you as the cook have a hobby that you can turn to so that you can put your focus on something you enjoy.

This may seem to simple to have any effect but it works. As soon as you have a spare moment, sit down, close your eyes and relax. You will be surprised how the tension is eased.

Cooking can be fun when one is prepared. To see a selection of independent ingredients come together to produce a fine meal for family and friends can be very rewarding. Being organized and stress-free only enhances this rewarding experience.

SBrandi Clark is the owner of Looking At Cooking. Click Here To Visit Looking At Cooking and discover more tips and ideas for cooking. Also sign up to receive free recipes and check out special gifts for that special Chef! Article Source: http://EzineArticles.com

posted by rebecca @ 2:54 AM 0 comments

Goat's Cheese and Basil Phyllo Rolls

Serves: 4-6

Ingredients:
150 grams (4 3/4 onces) goat's cheese
1/2 cup chopped fresh basil
1 clove garlic, minced
3 teaspoons toasted pine nuts (optional)
4 sheet of phyllo pastry
1/2 cup melted butter
Black pepper and salt to taste
1 head red-leaf lettuce

Preparation:
Preheat oven to a medium temperature 190o c (375o f/Gas 5).
Combine cheese, basil and pine nuts in a medium-size bowl.
Season with salt and pepper.

Lay phyllo sheets on a work surface, cut sheets into 5 cm (2 inch) strips.
Brush one of the phyllo strips with butter. Drop a tablespoon of cheese mixture
onto the end of the phyllo strip.

Roll pastry over filling, fold ends in towards filling, roll to end of pastry.
Reaper procedure with remaining phyllo strips.

Bake the phyllo for 8 to 10 minutes until the sheets are golden and crispy.

Place a bed of fresh lettuce on a serving dish, top with phyllo rolls and serve.

Recipe by: The Israeli sheep and goats breeders association

posted by rebecca @ 2:49 AM 0 comments

Burekas

Dough
1 kilo flour (2.2 pound)
2 cup oil
1 cup water
1 teaspoon salt

Filling
2.2 pound spinach washed and chopped
250 gm. (8oz) salty Goat's cheese
1 egg beaten
Dash black pepper

Topping
1 egg beaten
1 tsp. water
Dash sesame seeds

Filling:
Mix all ingredients.

Dough:
In a large bowl combine oil, water and salt, add flour gradually and mix well.
Knead the dough.
Divide dough into 3, put in a deep oiled bowl and let sit for an hour.

Preheat oven to 350F.
On lightly floured surface, roll out the dough and cut into 3 inch rounds
(or can make them larger), about 1/8- inch thick.

Place a heaping teaspoon of the filling in the center of each round.
Fold the dough in half over the filling to form a half-moon and press the rounded
edge with the tines of a fork to seal.

Place the borekas on a baking sheet. Beat 1 egg with 1 tablespoon water.
Brush the tops of the borekas with the egg wash. Sprinkle with sesame seeds.

Bake until golden brown, about 30 minutes. Serve warm.

Recipe by: Pompianski Mishal

posted by rebecca @ 1:34 AM 0 comments

Cheese and Olives Pie

Dairy recipes for Shavuot:

Dough
1 cup all purpose flour
50gm (0.11lb) unsalted butter, melted
2 tbs. white soft cheese
3 tsp. water

Filling
1 cup cottage cheese
150 gm (0.33lb) caciocavallo cheese, grated
2 eggs
1 cup whipping cream (or 250gm,0.550lb white cheese)
1 cup pitted green olives
Black pepper to taste

Preheat oven to 180c (350F).

Combine dough ingredients and knead until ready.
Flatten dough into a disk and Fit into round tart pan, pressing dough into corners.

In a large bowl combine filling ingredients, mix well and pour over dough.

Bake for 40 min.

Recipe by Yifat, "Dairy food" Tapuz forums

posted by rebecca @ 2:26 AM 0 comments

FALAFEL (Chick-pea Patties)

Falafel is sold on street corners in every city and town in Israel. Some call it the "Israeli hamburger." Its popularity can be attributed in no small part to the Yemenite Jews who have brought a particularly tasty version onto the culinary scene. Students living on a meager budget consume full-portion falafels in whole pitas on the sidewalks as their noon "dinner."

1 lb. canned chick-peas (drained)
1 large onion, chopped
2 tbs. finely chopped parsley
1 egg 1 tsp. salt
1/2 to 1 cup breadcrumbs or fine bulgur (crushed wheat)
1 tsp. ground coriander or cumin
1 tsp. dried hot peppers
1 tsp. garlic powder
vegetable oil (for frying)

Combine chick-peas with onion. Add parsley, lightly beaten egg and spices. Mix in blender. Add breadcrumbs until mixture forms a small ball without sticking to your hands. Form chick-pea mixture into small balls about the size of a quarter (one inch in diameter). Flatten patties slightly and fry until golden brown on both sides. Drain falafel balls on paper towels. Serve individually with toothpicks as an hors d'oeuvre or as a sandwich filling with chopped tomato, cucumber, radish, lettuce, onion, hummus and/or tehina inside pita bread. Makes about 24 falafel balls.

Recipe by: Israeli Ministry of foreign affairs

posted by rebecca @ 2:37 AM 0 comments

Overview: Israeli Food

Whether or not a "true Israeli cuisine" exists is something food critics and academics love to argue about. While such arguments are raging in the ivory tower, Israelis have continued to develop and enjoy a delicious cuisine rooted in the uniqueness of Israeli society itself.

Israeli cuisine exemplifies the true melting pot that is Israel. Hailing from over 80 countries, Jews have returned to their ancient land, bringing with them the foods and recipes they developed during their wanderings. These traditions have commingled with other Jewish recipes, Jewish dietary laws, and the native ingredients of the Land of Israel to create a dynamic cuisine.

All cuisines are a result of the interplay of many forces--historical, sociological, agricultural--and Israeli cuisine is no different. Therefore, many foods that are typically considered "Israeli" originated from the wider cuisine of the Middle East--including the popular falafel (deep-fried chick pea balls in pita) and the famous "Israeli salad" of cucumbers and tomatoes in distinctively small pieces. In addition, Jewish traditions of Eastern Europe play an integral role in Israeli cuisine, with ingredients such as sour cream and dishes such as borsht (a cold soup made from beets).

It is no surprise that geography has a large influence on the Israel cuisine,
and therefore foods common to the region--olives and olive oil, wheat, chickpeas, yogurt--play a featured role in Israeli cuisine. Jewish dietary laws also have a strong influence, including the separation of milk and meat and the aversion to foods such as pork and shellfish. In addition, Jewish holidays and festivals have helped shaped the cuisine, resulting in the Israeli tradition of sufganiot (soof-gah-nee-oht; jelly doughnuts) on Hanukkah and an original Israeli haroset (chah-roh-seht; a traditional Passover food) recipe.

Israeli food customs also conform to the wider Mediterranean region, with lunch, rather than dinner, being the focal meal of the day. Jewish customs also have an influence, so Shabbat (Sabbath) dinner, and to a lesser extent Shabbat lunch, are the main festive meals in Israeli homes.

Falafel remains a favorite fast-food in Israel, and humus hoo-moos; a chick-pea paste) is a staple in almost every Israeli home.
Eggs also provide an important source of protein in Israeli society. Fresh fruits and vegetables, so plentiful and tasty in Israel, are cooked and served in creative ways. In Israel, vegetables are even eaten for breakfast. In addition, new recipes are continually being created, from ingredients native to the Land of Israel.

Despite the modicum of controversy that surrounds Israeli food, there is one thing most agree on: it is delicious and creative.

Beteavon (beh-tay-ah-vohn; good appetite)!

Reprinted with permission from MyJewishLearning.com

posted by rebecca @ 4:55 AM 0 comments