Jewish Foods, by Course:
Appetizers

Foods, by Course: Table of Contents | Side Dishes | Main Dishes

Click Any Dish to Reveal Recipe:

Apple Blintzes

Supplies

• 8 inch frying pan
• clean dish towel
• 2 mixing bowls
• spatula
• baking pan
• Wax paper (preferred) or aluminum foil

Ingredients

Batter:

• 1 cup all-purpose flour
• 2 eggs
• 2 cups water
• 1/2 cup Pareve margarine

Baking:

• 3 tbs. Pareve margarine

Filling:

• 1 egg white
• 4 tbs. sugar
• 1/2 tsp. cinnamon
• 3 tbs brown sugar
• 1 1/2 cups finely chopped apples

Procedure

Batter Procedure:

1. Sift the flour.
2. Beat eggs slightly in bowl.
3. Add flour to eggs alternately with water, stirring until a smooth very thin batter is formed.
4. Put the frying pan on medium heat, and heat until hot enough for the batter to adhere to the pan but not hot enough to make batter bubble.
5. Grease pan slightly on bottom and side with small piece of wax paper which has been dipped in margarine.
6. Remove frying pan from heat and pour 3 tbs. of batter into frying pan.
7. Tip pan in all directions so that batter forms a thin layer on the bottom.
8. Cook on one side only until pancake gets slightly dry around the pan and leaves the sides of the pan.
9. Shake the pancake onto a clean towel, hitting pan against table top to loosen.
10. Let cool.
11. The pancake should be paper thin.

Filling Procedure:

1. Beat the egg white until it begins to stiffen.
2. Fold in the apples, sugar and cinnamon into egg white.
3. Place rounded tbs. of filling in center of each pancake.
4. Fold sides to center covering filling and forming squares.

Blintzes Procedure:

1. Melt 3 tbs. of margarine and then mix with brown sugar.
2. Sprinkle the margarine brown sugar mixture on top of blintzes.
3. Arrange in a greased baking pan.
4. Bake in 400 degree oven for 20 minutes.

Can be served for a Pareve meal as a desert with Pareve ice cream.

Baba Ghanouj (Eggplant with Tehina)

In Israel, it is not unusual for guests to drop in for a visit without prior notice. In such cases, they are likely to get a light snack or impromptu meal. In anticipation of such contingencies, one such prepared dish is baba ghanouj, which can be found in virtually every Israeli refrigerator.

1 large eggplant
1 medium onion
2 tbs. lemon juice
1/2 bunch parsley
1/2 cup tehina
2 garlic cloves, crushed
2 tsp. water
1 tsp. salt
dash of cayenne pepper

Place whole unpeeled eggplant directly on a gas burner with flame set at medium, turning as the skin chars and inside becomes soft, or bake in a pan at 450 deg F (250 deg C) until charred and tender (about 30 minutes). Let cool slightly, cut in half lengthwise and scoop out eggplant pulp with wooden spoon (the wooden spoon preserves the flavor). Chop fine in a ceramic or wooden bowl. Grate onion on largest holes of a grater. Squeeze juice from onion. Chop parsley fine and blend with eggplant and onion. In a separate bowl, blend tehina thoroughly with lemon juice and garlic. Stir in small amount of water until white in color. Add to eggplant mixture, with salt and dash of cayenne pepper. More lemon may be added for extra flavor. Garnish with parsley. Makes 2 1/2 - 3 cups.

Blueberry Blintzes

Supplies

• 8 inch frying pan
• clean dish towel
• 2 mixing bowls
• spatula
• Wax paper (preferred) or aluminum foil or small pastry brush.

Ingredients

Batter:

• 1 cup all-purpose flour
• 2 eggs
• 2 cups water
• 1/2 cup margarine

Frying:

• 2 tbs. margarine or
• vegetable oil

Filling:

• 1/2 cups blueberries
• 3 tbs. sugar
• 1 tbs corn starch
• 1/8 tsp. nutmeg

Procedure

Batter Procedure:

1. Sift the flour.
2. Beat eggs slightly in bowl.
3. Add flour to eggs alternately with water, stirring until a smooth very thin batter is formed.
4. Put the frying pan on medium heat, and heat until hot enough for the batter to adhere to the pan but not hot enough to make batter bubble.
5. Grease pan slightly on bottom and side with small piece of wax paper which has been dipped in margarine.
6. Remove frying pan from heat and pour 3 tbs. of batter into frying pan.
7. Tip pan in all directions so that batter forms a thin layer on the bottom.
8. Cook on one side only until pancake gets slightly dry around the pan and leaves the sides of the pan.
9. Shake the pancake onto a clean towel, hitting pan against table top to loosen.
10. Let cool.
11. The pancake should be paper thin.

Filling Procedure:

1. Mix all filling ingredients together.
2. Place rounded tbs. of filling in center of each pancake.
3. Fold sides to center covering filling and forming squares.

Blintzes Procedure:

1. Melt 2 tbl. margarine or vegetable oil.
2. Frying pan should still be on medium heat.
3. When hot, place blintzes fold-side down, and fry until golden-brown on each side.
4. It may be necessary to add more oil or margarine as you keep frying other blintzes.

NOTE: Serve hot with sour cream sugar and cinnamon or pineapple or cherry preserves.

Burekas

This is a Jewish Sephardic dish which is quite similar to the Turkish "burak." Burekas can be prepared with various types of dough: strudel dough (thin leaves), rising dough or with types of prepared dough found in the market. This is a dish served on festive occasions, but also widely sold on Israeli street corners. To be tasty, it must be served hot and fresh.

Dough

1/2 lb. margarine
1 tsp. salt
3 cups self-rising flour
warm water

Stuffing

1/2 cup cheese (feta)
1 cup cooked spinach
3 egg yolks

Garnish

1 egg yolk
4 cups sesame seeds

Dough: Melt the margarine and mix with flour and salt. Add warm water until able to roll dough. Roll it, cut a leaf, and cut circles with a cup.

Stuffing: Mix all the ingredients. Put one teaspoon of stuffing on each dough circle. Fold in half. On top, spread yolk and sprinkle sesame seeds. Place on a well-greased cookie tray and bake at 350 deg F (180 deg C) until golden (approx. 15-20 min.). Serve hot.

Cheese Blintzes

Supplies

• 8 inch frying pan
• clean dish towel
• 2 mixing bowls
• spatula
• Wax paper (preferred) or aluminum foil or small pastry brush.

Ingredients

Batter:

• 1 cup all-purpose flour
• 2 eggs
• 2 cups water
• 1/2 cup margarine

Filling:

• 1/2 lb. cream cheese
• 1/2 lb. farmer cheese
• 2 eggs
• 1/2 tsp. salt
• 1 tsp. sugar
• 1 tsp. cinnamon

Frying:

• 2 tbs. margarine or vegetable oil

Procedure

Batter Procedure:

1. Sift the flour.
2. Beat eggs slightly in bowl.
3. Add flour to eggs alternately with water, stirring until a smooth very thin batter is formed.
4. Put the frying pan on medium heat, and heat until hot enough for the batter ting pan on medium heat, and heat until hot enough for the batter to adhere to the pan but not hot enough to make batter bubble.
5. Grease pan slightly on bottom and side with small piece of wax paper which has been dipped in margarine.
6. Remove frying pan from heat and pour 3 tbs. of batter into frying pan.
7. Tip pan in all directions so that batter forms a thin layer on the bottom.
8. Cook on one side only until pancake gets slightly dry around the pan and leaves the sides of the pan.
9. Flip the frying pan over to shake the pancake onto a clean towel, hitting pan against table top to loosen.
10. Let cool.
11. The pancake should be paper thin.

Filling Procedure:

1. To make filling, mash cheeses with fork.
2. Add eggs, salt, sugar and cinnamon.
3. Mix until light and fluffy.
4. Place rounded tbs. of filling in center of each pancake.
5. Fold sides to center covering filling and forming squares.

Blintzes Procedure:

1. Frying pan should be on medium high heat.
2. When heated, add 2 tbs. margarine or vegetable oil.
3. When hot, place blintzes fold-side down, and fry until golden-brown on each side.
4. It may be necessary to add more oil or margarine as you keep frying other blintzes.

NOTE: Serve hot with sour cream sugar and cinnamon or pineapple or cherry preserves.

Cheese Fritters (Sirniki)

Michael Romanov, the first tsar of Russia, claimed that he invented this dish somewhere about 1625. This makes for a nice story, but it simply is not true. Greeks have been dining on fritters made from an identical recipe at least since the time of Plato. However, most Russians remain steadfast in the belief that the dish is theirs.

4 cups cottage cheese
1/2 tsp. white pepper
3/4 cup flour, sifted
4 egg yolks
2 Tbsp. sugar
1/4 tsp. salt
butter for frying
sour cream for serving, well chilled

Mix together the cottage cheese and the white pepper. Let stand for 15 minutes. Place the cheese in toweling or cheesecloth and carefully squeeze as much moisture from it as possible. Rub the dry cheese through a sieve. In a mixing bowl, combine the cheese, flour, egg yolks, sugar and salt. Knead together well and roll into 3" (7 1/2 cm) thick tubes. Refrigerate for about 1 hour and then slice the rolls into 2 1/2 cm. slices.

Melt 2 Tbsp. of the butter in a skillet and fry the slices until golden brown on both sides, adding butter only if the skillet becomes dry. Serve hot with sour cream. (May be served as an appetizer or a dessert).

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Chopped Chicken Livers

This is a typical Jewish eastern European dish. The low cost of liver in the U.S. comes as a surprise to Israelis, where chopped chicken livers are considered a delicacy to be served on festive occasions.

1 lb. chicken livers
2 onions, diced
3 hard boiled eggs
2 tbs. oil
1/4 tsp. freshly ground black pepper
1/4 tsp. salt

Wash livers and remove discolored spots. Drain. Brown onions in a frying pan. Remove onions and saute livers in the remaining oil for 10 minutes. Grind or chop onions, livers and eggs, into smooth mixture. Add salt, pepper and taste for seasoning. Serve cold with crackers as a spread or on lettuce as an appetizer. Serves 6 as an appetizer or 12 as a spread.

Felafel (chickpea 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.

Fried Goats' Cheese

1/4 cup olive oil
2 cloves garlic, sliced
125 grams kasseri cheese or other hard, salty goats' cheese

Heat the oil in a heavy skillet and in this saute the garlic until it is lightly browned. Remove the garlic with a slotted spoon and discard.

Cut the cheese into squares about 5 centimeters on each side and about 1 centimeter thick.

Place the slices in the hot oil and cook, turning once, until the exterior of the cheese is almost but not fully melted.

Remove with a slotted spoon and serve hot as an appetizer, garnished with lemon wedges.

Serves 4-6.

Fried Peppers

12 red or green sweet peppers
2 eggs, well beaten
salt and pepper to taste
olive oil for frying

Wash, core and cut the peppers into eighths. Season the beaten eggs with salt and pepper and into this dip the peppers and then fry in at least 1 cm. of oil until golden brown.

(Serves 4 - 6)

Hummus

Like tehina, hummus was brought to Israel by Jews from Arab countries, though today it is everyone's favorite. It tastes best when eaten with fresh, warm pita bread.

2 cups canned chick-peas, drained juice of 2 lemons
1 tsp. salt
1/4 tsp. cumin
3 tbs. pure tahini paste or 1 cup tehina (see above recipe)
2 garlic cloves, mashed
2-3 tbs. oil
parsley (for garnish)

Place all the ingredients in a food processor or blender, mix until chick-peas are smooth. Refrigerate hummus in a covered container. Serve well-chilled, with chopped parsley on top. If desired, reserve 1/4 cup unmashed chick-peas and sprinkle on top. More garlic may be added, if desired. If pita is not available, crackers or thick slices of French or Italian bread may be used.

Labaneh

2 liters sheep's milk or regular milk
3 spoons yoghurt or leben (sour milk)
1 tablespoon salt
Olive oil
Cotton cloth or diaper

Heat the milk in a large pot, over a low fire, until it boils. Remove immediately from the fire and cool until you can put a finger in the milk and count to ten.

Place 4 spoons of the milk in a bowl, add the yoghurt, stir, and add to the pot of milk.

Transfer to a clay or glass bowl, cover well, and wrap in a thick, heavy blanket. Leave for 6-8 hours in a warm place.

Keep the prepared yoghurt refrigerated.

To prepare the labaneh: Place the cloth in a large strainer. Mix the yoghurt with the salt and pour over the cloth.

Tie and hang above the sink, or above a bowl. The labaneh will be ready in 10-12 hours.

Transfer the labaneh to a container, press, and cover with olive oil.

It's worth making the effort to get sheep's milk for preparing the labaneh and the leben.

Mufleta

1 kilogram flour (2.2 lbs.)
1/4 teaspoon yeast
1 tablespoon sugar
1 tablespoon salt
Water
Frying oil (not olive oil)

Make all of the ingredients together with water according to what is necessary. The dough should be a texture a little bit softer than dough for bread.

Add to the dough, 4 tablespoons oil in order to not stick to the bowl.

Section the dough in big pieces, about the size of 1/2 egg, and put it on a well-greased baking pan. Heat a little oil in a frying pan.

Grease the working surface. Put down a ball of dough and roll it with both hands. Pull it in every direction. The Mufleta must become very thin. Place the Mufleta on a frying pan and meanwhile roll out another piece of dough. Put next one in top of the one in the frying pan. Turn them, so that each time only one side is being fried. Continue with this process until you have around 15 Mufletas. Serve immediately with melted butter and honey.

Mutton Meatballs

1/2 kg. boneless mutton or lamb, minced
1 medium onion, chopped finely
1 slice white bread, without crusts
1 egg
1 tsp. parsley, chopped
1/2 tsp. each salt and black pepper
1-2 cloves garlic, chopped
1/2 tsp. zhug (see note at the end of this recipe)
1/2 tsp. sweet paprika
flour as required

Mix the meat, onion, bread, egg, parsley, salt, pepper, garlic, zhug, and paprika. Knead well by hand and form into balls about 1" (2 1/2 cm.) in diameter. Sprinkle with the flour.

Heat a small amount of oil in a heavy skillet and brown the meatballs. Reduce the heat, add enough oil to just cover the meatballs and cook, covered, until the meatballs are done (about 20 minutes). May be served hot or cold either as a first course or with Seasoned Soup with Bread.

Serves 4-6.

Note: Zhug, the most popular spice mixture of Yemen, can be purchased at delicatessen stores specializing in ethnic cuisine. If you cannot find it, you can make it at home by pureeing 1 cup of fresh chili peppers and then adding 1/2 cup each of parsley and coriander leaves, blending again and then adding 1 Tbsp. minced garlic, 1 tsp. each of salt, pepper and ground cumin and a pinch of ground cardamom. Keep in mind that this flavorful blend is fiery hot and should be used only in very small quantities.

Onions Agrodolce

3 Tbsp. olive oil
1 kilo whole pearl onions (small, very young onions)
1/2 cup each port wine and vinegar
1/4 cup seedless raisins
2 Tbsp. brown sugar
1/2 tsp. salt
hot paprika to taste

In a heavy skillet heat the olive oil and in this saute the whole onions until they begin to brown. Add the remaining ingredients, cover and simmer over a low flame until the onions are quite soft and the sauce has attained the consistency of thick syrup. Serve hot.

Pickled Sardines

1 kg. very small fresh sardines
1 1/4 cups flour, seasoned with salt and pepper to taste
1/2 cup olive oil
1 large carrot, sliced thinly
1 large onion, sliced thinly
6 cloves garlic, halved
1/2 cup white wine vinegar
1/2 cup dry white wine
1 bouquet garni made by tying together
3 sprigs parsley, 3 sprigs dill and 1 bay leaf
2 - 3 dried red peppers, chopped finely
1 tsp. salt
9 whole black peppercorns
chopped parsley for garnish

Roll the sardines in the seasoned flour. In a skillet heat the oil and in this fry the fish until golden on both sides. Remove from the skillet with a slotted spoon, drain on paper toweling and distribute on a serving platter. Pour off half the remaining oil from the pan.

Reheat the remaining oil and in this gently saute the carrot, onion and garlic until the carrots are softened but not yet browned. Add the vinegar and wine, mix well and then add the bouquet garni, red pepper, salt and peppercorns. Simmer gently for 25 minutes, stirring occasionally. Discard the bouquet garni, pour the contents of the skillet over the fish, let cool and then refrigerate, lightly covered, for 36-48 hours before serving. Immediately before serving sprinkle over the parsley.

Serves 6-8.

Roasted Garlic with Goats' Cheese

3/4 cup creme fraiche (see note at end of recipe)
16-20 whole heads of garlic
1/2 cup butter
pepper to taste
1 cup dry white wine
1/2 cup vegetable stock
1/2 kilo semi-hard goats' cheese
6 spring onions, trimmed and chopped finely
16-20 slices country style bread
olive oil (optional)

With the point of a knife make an incision in each garlic bulb about 4 cm. from the top. Remove the first layer of skin from the tops so that the points of the cloves are showing.

Grease a baking dish and arrange the bulbs in the dish. Dot the bulbs with the butter, using 1/2 Tbsp. of butter for each bulb. Sprinkle with pepper. Pour the wine and stock into the baking dish, cover with aluminum foil and bake in an oven that has been preheated to 180 degrees Celsius for 45 minutes. Remove the foil and bake for 15 minutes longer. The cloves will be done when some of the garlic comes off on the tip of a sharp knife that is inserted into the cloves. Remove from the oven.

Place all but 3 Tbsp. of the creme fralche in a bowl and to this add the cheese, mashing together with a fork. Add the remaining creme fralche if necessary and continue beating with a fork until the mixture has the texture of a thick puree. Add the chopped spring onions and mix well.

To serve, place 1 slice of bread and 1 garlic bulb on each plate, and place the remaining garlic on a serving plate in the center of the table. Pass the cheese mixture separately. Guests should spread the cheese on the bread; then, using a fork, they should press the garlic flesh out of each clove and spread it on top. The garlic may then be sprinkled with olive oil if desired. Serve with dry red wine as an appetizer. (Serves 8 or more).

Note: Most dairies outside of France do not make creme fraiche, but it can be made easily at home. To make your own creme fraiche, simply mix 3/4 cup of sweet cream with 1 1/2 Tbsp. of buttermilk in a bowl, cover with plastic wrap and let stand at room temperature overnight. Cover tightly and refrigerate for at least 4 hours to thicken the cream even more. The cream may then be used immediately or stored for several days. In addition to using it in this recipe, creme fraiche may be served with fresh fruit and used in sauces and salad dressings that call for sour cream.

Spiced Chicken Wings

2 1/2 kgs. chicken wings, well cleaned and with tips trimmed
6 medium onions, chopped
1 1/2 cups soy sauce
1 cup sugar
1 tsp. each cinnamon, ground cloves, white pepper
3 - 4 thin slices of fresh ginger, chopped or 1 tsp ground ginger

Put the chicken wings in a large pot with lightly salted water. When the water boils, add the onions and let boil for 15 minutes.

In a separate saucepan, heat the soy sauce and seasonings, but do not allow to boil.

Drain the chicken wings and transfer to the saucepan with the soy sauce mixture. Cook over a low heat for 15 minutes.

Remove the chicken from the soy mixture and let the sauce drain. Place the wings in a baking dish and bake in a medium oven until the wings are browned and crisp (about 1/2 hour). Serve hot.

Serves 6

Stuffed Dates

375 gr. dates, pitted
1 cup each peeled, ground almonds and sugar
about 1/4 cup confectioners' sugar
1 egg white

Mix the ground almonds, sugar and egg white together. Put this mixture in a skillet and cook over a low flame, stirring constantly, until the mixture becomes sticky. Add 1 tsp. water and cook 1 minute longer. Remove from the flame and let cool for several minutes. With this mixture stuff the dates and roll in confectioners' sugar. Serve while the filling is hot or at room temperature.

Serves 4.

Sugared Figs

The Middle East is the true home of the fig, which is one of the seven species mentioned in the Torah. The fig was regarded as the fruit of desire. Anyone who has held a fig, looked at its beautiful exterior, opened it and studied its wonderful juicy interior, smelled its sweet heavy scent, and bitten into it will understand why. The taste of a fig is the taste of summer in the mountains of Jerusalem.

Figs may be served in an attractive bowl with ice cubes. A wonderful way of enjoying figs is to score them with two cuts in an X-shape, open them, and sprinkle with a few drops of arak or fresh lemon juice. Fresh figs are marvelous served chilled, accompanied by sheep or goat's cheese, such as Bulgarian cheese.

Peeled figs can be served with vanilla cream or zabaglione, plum sauce, or stuffed with almonds, ground pistachios, or fresh pomegranate seeds. In Moroccan cuisine, figs are stuffed with ground meat.

1 kg fresh figs, green or purple; they should not be bruised or too soft
850 gm sugar
3/4 cup water
Juice of half a lemon

Place the figs in a bowl of water. Rinse them carefully - do not do this under running water - and put them on a towel to dry.

Pierce each fig a few times with a fork.

Place the sugar and water in a pan and bring to the boil. Drop the figs into the pan one at a time and boil for 3-4 minutes, then lower the heat and simmer gently.

Cook for about two hours. After one hour, add the lemon juice.

Transfer the hot figs and syrup to clean jars and close immediately.

The jars may be pasteurized and kept for more than six months. In order to do this, cover the jars with towels and boil in a large pan of water for 20 minutes.

Tehina

A typical dish of the Orient brought to Israel by Jewish refugees from the Arab countries. Tehina is a thick dip with sesame seeds as its base. It is often used as a topping for falafel and other dishes.

1 cup pure tahini (sesame paste)
2 garlic cloves, crushed
1/2 cup water
dash of hot pepper (red)
1 tsp. salt
1/2 bunch chopped parsley
juice from 2 lemons
pickles
3 tbs. olive oil

Mix tahini, garlic, water, pepper, salt and lemon juice until you get smooth paste. Add water if tehina is too thick. Serve as a thin layer on a small plate, with a drop or two of olive oil, garnish with pickles. Sprinkle with parsley or mix the parsley with the dip.

Turkey Egg Rolls

Supplies

• Measuring Cup
• Grater
• 1 large frying pan
• Bowl
• Paper Towel

Ingredients

• 1 package egg roll wrappers
• Water
• 1 tbs. vegtable oil

Filling Ingredients

• 2 1/2 cups diced cooked turkey or cooked chicken
• 3/4 cup diced onions
• 1/2 cup diced celery
• 1/2 cup shredded carrots
• 1 tbs. vegtable oil
• 1/4 tsp. garlic powder
• 2 Large Eggs
• dash of salt or pepper (optional)

Procedure

Filling Procedure

1. Heat frying pan on medium high.
2. When frying pan is heated, add vegetable oil.
3. Add onions, celery, and carrots into the hot frying pan and sautee for 2 - 3 minutes and stir mixture.
4. Add diced turkey or chicken leftover to the frying pan mixture and sautee for 1 minute more.
5. Put mixture from frying pan into a bowl.
6. Add garlic powder
7. Add salt or pepper to taste.
8. Beat eggs slightly and add.
9. Stir mixture and let cool.

Main Procedure

1. Place eggroll wrapper on plate at an angle so it forms a diamond.
2. Place 2 tbs. of filling on each wrapper.
3. Roll from the lower edge of the diamond over the mixture then each side.
4. Take a little water and place along the edges of the wrapper, roll so that it will seal.
5. Heat frying pan and add 1 tbs. of vegetable oil on medium heat making sure to have seam side down.
6. Fry til slightly brown and turn over.
7. Place on paper plate covered with paper towel.
   
   NOTE: Check out wrapping instructions on the back of the eggroll wrapper package.

Serve with Cranberry Sauce which has been broken up with a fork and heated with 2 tbs. of water in a small saucepan, or serve with duck sauce mixed with 2 tbs. water and heated..

Makes 6 - 8 servings, enough for 2 each.

Turkish Style Eggpland

This is a typical Israeli recipe for eggplant. A popular Arab proverb in the Middle East claims: "A woman who does not know how to prepare eggplant 101 different ways is not yet prepared for marriage."

1 medium eggplant
1 onion, finely chopped
salt and pepper to taste
1/4 tsp. cinnamon
chopped mint to taste
2 tomatoes, chopped
1/4 cup cooked rice
3 tbs. oil
3 tbs. white wine
juice of 1 lemon

Cut eggplant in half, scoop out pulp, cube and fry with onion. Add tomatoes and rice, salt, pepper, cinnamon and mint. Fill in shells and steam in a covered pot adding a little oil. Add wine and lemon juice. Cool and serve.

Vegetable Salad

The idea of salad for breakfast is probably a little strange to North Americans. But this trademark Mediterranean salad is enjoyed by Israelis three times a daybreakfast, lunch, and supperregardless of whether they are from Russia, Morocco, Yemen, or the United States.

1/2 head lettuce
1/4 head cabbage
4 medium tomatoes
2 medium cucumbers
2 medium carrots
5-10 radishes
green onion
2 hard boiled eggs
2 tbs. parsley

Dressing

2-3 tbs. lemon juice
2-3 tbs. oil

Cut vegetables (except carrots) into small cubes. Grate carrot and egg. Garnish with parsley. Combine lemon juice and oil, add to salad before serving and mix well.

Sources:Embassy of Israel; Israeli Foreign Ministry; Ruth's Kitchen; Manischewitz; Rogov's Ramblings- Reprinted with permission.

Daniel Rogov is the restaurant and wine critic for the daily newspaper Ha'aretz. He is also the senior writer for Wine and Gourmet Magazine and contributes culinary and wine articles to newspapers in Europe and the United States.