World Recipes

Arabic Bread

5 to 5 1/4 cups all-purpose flour
4 teaspoons salt
4 tablespoons vegetable oil
3 1/2 to 4 cups water
2 packages active dry yeast

Mix flour, salt, oil and yeast (to be mixed into the flour like baking powder) together and work in the water. The dough should be firm and come off the sides of your mixing bowl. Turn onto a lightly floured table and knead thoroughly, about 10 minutes. Knead each half by itself and mix them up again.

Divide dough into small balls a little larger than a squash ball, which you roll between your palms, applying pressure. Put these balls under a dry cloth. When all the dough is divided up, take the first ball and roll it out into a small circle nor more than 1/4-inch thick. Place these circles onto a floured wooden board (use wood, as plastic material will make dough stick to it and bread will not bake with a hollow middle). Cover the circles with a dry cloth and let them rest for about one hour.

Preheat oven on the highest possible heat. Place circles upside down (the top becomes the bottom on the baking sheet) onto a lightly greased baking sheet and bake them only until very lightly colored. The bread will rise in the oven into big blown-up balls, at which time they are more or less baked. Place them on a wire rack, and when cooled a little, press them together. These breads can be frozen for weeks and when needed, just put them into the oven for a moment to get hot and soft.

Lebanese Cabbage Rolls

Source: St. Anthony of Padua Annual Lebanese "Mahrahan" Festival, Cincinnati, Ohio - recipe by Rose AbiRadi

1 large (2 pound) head cabbage
1 pound ground beef
1 cup rice
Salt and pepper to taste
Juice of 2 lemons
1/2 teaspoon allspice
3 cloves garlic
2 cups canned tomatoes or 1 can tomato paste

Filling: Wash rice and drain. Add meat and 1 cup tomatoes or 1/2 can tomato paste. Add salt, pepper and spices.

Separate cabbage leaves and drop separately in salted boiling water and cook a few minutes until limp and easy to roll. Cook all leaves, then let drain well.

Trim leaves of heavy stems. Reserve stems and put in bottom of saucepan. On each leaf place 1 heaping tablespoon of filling and roll firmly. Place cabbage rolls neatly in rolls making several layers. Place garlic buds among leaves as you roll. Add 1 cup tomatoes and enough water to cover rolls 1/2 inch higher than the top. Place a pottery plate over cabbage so the rolls will remain firm and intact. Cover pan and cook 45 minutes to 1 hour over medium heat.

During last 15 minutes of cooking, add the juice of the two lemons.

Serves 6 to 8.

Fatayer

Dough
1 1/2 cups warm water
2 tablespoons granulated sugar
2 1/4 teaspoon yeast
1/4 cup oil
2 teaspoons salt
1 egg
5 cups bread flour

Spinach Filling
2 large bunches spinach, finely chopped
1 large onion, finely chopped
1 cup parsley, finely chopped
3/4 cup lemon juice
1/2 cup oil
1/2 teaspoon salt
1/4 teaspoon pepper

Mix all ingredients above together.

Dough: Mix water and sugar in bowl. Add yeast and stir gently, let rest 5 minutes. Add oil, salt and egg. Fold in flour gradually. Knead until smooth. Place in oiled bowl then flip over and cover bowl. Let sit 30 minutes.

Filling: After dough has risen, punch down dough and divide into 10 balls (balls may be made larger or smaller depending upon the size you desire). Roll out each ball into a flat circle, then place filling onto dough. Shape dough in desired shape. This is usually a triangle. Brush edges of dough with water, then fold dough and press dough FIRMLY together, leaving a small hole in middle for steam to escape. Bake at 400 degrees F for 20-25 minutes.

Serve with cold plain yogurt, cheese and olives.

Fatayer is good at room temperature or hot.

Passover Fried Chicken with Lemon and Cinnamon

Source: Bon Appetit

3/4 cup fresh lemon juice
6 medium garlic cloves, crushed
2 1/2 teaspoons cinnamon
1 1/4 teaspoons salt
3/4 teaspoon freshly ground pepper
2 (3 pound) chickens, cut into eight pieces each
1 1/2 cups matzo meal (or more)
1/4 to 1/3 cup matzo cake meal
3 eggs, beaten
Olive oil
Lemon wedges

Combine first 5 ingredients in large non-aluminum dish. Add chicken, turning to coat. Cover with plastic wrap and refrigerate overnight, turning chicken pieces over twice.

Line 2 baking sheets with wax paper. Season matzo meal with salt and pepper.

Drain chicken pieces and blot dry with paper towels. Dip chicken into matzo cake meal. Next, dip chicken pieces into egg and, finally, dip in matzo meal, coating completely. Shake off excess matzo meal.

Place chicken on prepared wax paper. Chill 30 minutes.

Heat 1/2 of oil in heavy large skillet. Add thigh and leg pieces of chicken to the skillet, taking care not to crowd. Cook until golden brown and springy to the touch. When cooked, place on paper towels to drain. Add chicken breasts and repeat procedure.

Garnish with lemon wedges.

Israeli Cottage Cheese Levivot (Pancakes)

2 large eggs
2 cups cottage cheese
1/2 cup flour
1/2 teaspoon baking powder
1 teaspoon salt
1 teaspoon plus 2 tablespoons granulated sugar
2 tablespoons unsalted butter
2 tablespoons oil
1/2 teaspoon ground cinnamon

Whisk eggs until fluffy. Add cottage cheese, flour, baking powder, salt and 1 teaspoon of the sugar and mix well.

Heat griddle or nonstick skillet. Place 1 tablespoon of the butter and 1 tablespoon of the oil in skillet and heat until butter is melted. Pour heaping tablespoon of batter onto skillet, flattening slightly with back of spoon and cook in batches until golden brown, turning and browning on other side, 2 to 3 minutes. Repeat with remaining batter, butter and oil, draining pancakes on paper towels.

Mix remaining 2 tablespoons sugar and cinnamon in small bowl.

Serve pancakes sprinkled with cinnamon sugar.

Makes about 20 pancakes.

Per serving: 69 calories; 4 g fat (1.6 g saturated fat; 52 percent calories from fat); 4 g carbohydrates; 28 mg cholesterol; 218 mg sodium; 4 g protein; 0.1 g fiber

Classic Chicken Soup with Mini Matzo Balls

Source: Passover Cookery: In the Kitchen With Joan Kekst

Classic Chicken Soup
1 pullet (young hen), about 6 pound, skin and all fat removed
3 pounds extra breast bones, necks, wings or turkey necks
1 clove garlic, cracked
1 large onion, peeled and sliced
4 whole carrots, peeled
3 celery stalks
10 to 12 parsley stems
1 parsnip, peeled
3 bay leaves
5 or 6 white peppercorns
2 inches lemon peel (optional)
9 quarts cold water
6 to 8 fresh carrots, peeled and cut into 1-inch sticks
Kosher salt and white pepper, to taste

Mini Matzo Balls
2 large eggs plus 3 egg whites
Pinch salt
1 1/4 cups matzo meal
2 1/4 teaspoons salt
2 tablespoons club soda
2 tablespoons chicken broth
4 tablespoons vegetable oil
1 tablespoon salt
8 quarts water

Garnish
2 tablespoons minced parsley or
    1/4 teaspoon saffron (optional)

For the soup: Cut up chicken and break extra chicken bones; place in large stockpot over medium heat. Toss until meat on bones whitens, about 5 minutes. Add garlic, onion, 4 whole carrots, celery, parsley, parsnip, bay leaves, peppercorns, lemon peel (if using) and water. Slowly bring to a boil, skimming occasionally. Simmer partially covered about 2 to 2 1/2 hours.

Remove chicken when tender; reserve for another use. Strain soup into clean pot. Chill to remove all fat.

Return soup to a simmer. Add fresh carrots. Reduce liquid slightly. Heat thoroughly. Add salt and pepper to taste.

For the mini matzo balls: Beat eggs and egg whites in a medium bowl with a pinch of salt. Stir in matzo meal. Add 2 1/4 teaspoons salt, club soda, chicken broth and vegetable oil. Mix well. Chill 45 minutes.

Add 1 tablespoon salt to 8 quarts of water; boil. Moisten hands. Shape chilled matzo mixture into balls the size of walnuts. Drop the balls into the boiling water and immediately cover. Keep at a rolling boil for 30 minutes. Do not uncover because losing the steam will deflate the matzo balls.

To serve: Pour the chicken soup into individual bowls. Use a slotted spoon to transfer the matzo balls from the boiling water to the warm soup. Garnish with fresh parsley or saffron, if desired.

Makes about 32 servings of 1 cup each.

Per serving: 93 calories; 4 g fat (0.3 g saturated fat; 39 percent calories from fat); 6 g carbohydrates; 38 mg cholesterol; 483 mg sodium; 9 g protein; 1 g fiber

Hamantaschen

2 1/2 cups all-purpose flour
1/2 cup granulated sugar
1 teaspoon baking powder
3/4 cup butter or margarine
1 teaspoon grated lemon peel
1/2 teaspoon vanilla extract
2 eggs Prune, Apricot or Plum, or Poppy Seed Filling

Prune Filling
1 (12 ounce) package pitted prunes
1 cup chopped walnuts
2 tablespoons honey
1 tablespoon lemon juice

Apricot or Plum Filling
1 1/2 cups apricot or plum jam
1/2 cup finely chopped almonds or walnuts
1 teaspoon grated lemon peel
1 tablespoon lemon juice
1/2 cup dry bread crumbs (about)

Poppy Seed Filling
1 cup poppy seed
1/4 cup walnut pieces
1 tablespoon butter or margarine
1 tablespoon honey
1 teaspoon lemon juice
1 egg white

Mix flour, sugar and baking powder in large bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture resembles fine crumbs. Mix lemon peel, vanilla extract and eggs. Stir into flour mixture until dough forms a ball. (Use hands to mix all ingredients if necessary; add up to 1/4 cup additional flour if dough is too sticky to handle.) Cover and refrigerate about 2 hours or until firm.

Prepare desired filling.

Preheat oven to 350 degrees F.

Roll half of dough at a time 1/8 inch thick on lightly floured cloth-covered surface. Cut into 3-inch rounds. Spoon 1 level teaspoon filling onto each round. Bring up 3 sides, using metal spatula to lift, to form triangle around filling. Pinch edges together firmly. Place about 2 inches apart on ungreased cookie sheet. Bake 12 to 15 minutes or until light brown. Immediately remove from cookie sheet to wire rack.

Yield: 48 cookies (1 per serving)

Prune Filling: Heat prunes and enough water to cover to boiling in 2-quart saucepan; reduce heat. Cover and simmer 10 minutes; drain well. Mash prunes. Stir in remaining ingredients.

Apricot or Plum Filling: Mix jam, almonds, lemon peel and lemon juice. Stir in just enough bread crumbs until thickened.

Poppy Seed Filling: Place all ingredients in blender or food processor. Cover and blend until smooth.

NOTE: To speed up the making of these cookies, use canned apricot or poppy seed filling.

Per Serving: 96 Calories; 5g Fat (41.8% calories from fat); 2g Protein; 13g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 46mg Sodium

Exchanges: 1/2 Grain (Starch); 0 Lean Meat; 1/2 Fruit; 1 Fat; 0 Other Carbohydrates

Chopped Liver

Source: Old and New Israeli Jewish Cuisine

Use only chicken liver to make this dish. Use schmaltz (chicken fat) . Do not substitute oil or any other fat. If you are concerned about cholesterol, eat chopped liver less often. Chop all the ingredients by hand rather than by machine. Eat it in small portions, it is very rich, and make it only for special occasions.

1 pound chicken livers (fresh, not previously frozen)
2 cups finely chopped onions
3 hard-boiled eggs
6 tablespoons schmaltz
Salt and black pepper to taste
A few gribenes (optional)

Preheat broiler to 500 degrees F.

Broil livers on broiler rack 4 inches from the heat source for 3 minutes on each side. Remove from the oven and finely chop livers.

Melt 6 tablespoons schmaltz in skillet and saute onions over medium/low heat until soft and just beginning to brown. Add chopped liver pieces and saute 1 minute more. Remove from heat. Pour contents of skillet into a mixing bowl.

In a separate bowl, chop the eggs and add them to the liver mixture. Mix in the salt, pepper, and gribenes (if using). Mix everything together until well blended. Chill at least 3 hours in the refrigerator before serving.