Read 1,000 Jewish Recipes Online
Authors: Faye Levy
1,000 Jewish Recipes (113 page)
3 large quinces (about 1
1
â
2
to 2 pounds total), cut into eighths, core and seeds removed
3 pounds chicken pieces, patted dry
2 large onions, chopped
Large pinch of saffron threads (about
1
â
8
teaspoon)
1 cup chicken stock, broth, or water
2 tablespoons vegetable oil (optional)
One 2-inch cinnamon stick
Salt and freshly ground pepper, to taste
1 tablespoon chopped peeled fresh ginger
2 tablespoons honey
2 tablespoons toasted sesame seeds
1.
Put quince pieces in a large stew pan or casserole dish. Add chicken, onions, saffron, stock, oil if using, cinnamon stick, and a pinch of salt. Bring to a boil. Cover and simmer over low heat, gently turning chicken and quince pieces occasionally, about 35 minutes. Check quinces and remove if they are tender. Simmer 10 more minutes or until chicken is tender and juices are no longer pink when thickest part of thigh is pierced. Transfer chicken pieces to a plate. If quinces are still in pan, check them again; if they are not tender, simmer them 10 more minutes. Remove quinces.
2.
Add ginger and honey to casserole and cook uncovered over medium heat, stirring occasionally, 5 minutes. Adjust seasoning, then discard cinnamon stick.
3.
Return chicken and quinces to casserole and turn gently to coat with sauce. Cover and cook over low heat 5 minutes. Serve garnished with sesame seeds.
For an easy, mid-week dinner in the Sukkah, prepare this tasty dish. North African Jews often make quick couscous dishes for the middle of the week using couscous they steamed for Shabbat or for a holiday. Our easiest solution is to use packaged couscous, which is ready in five minutes. Cooked green beans or
Fresh Red Onion, Tomato, and Sweet Pepper Relish
is a good accompaniment.
2 tablespoons olive oil
1 to 1
1
â
4
pounds turkey breast fillets, cut into 1-inch dice
1
1
â
2
teaspoons ground cumin
Salt and freshly ground pepper, to taste
1 small red bell pepper, cut into strips, or
1
â
2
cup strips of bottled roasted red bell peppers
2 large cloves garlic, chopped (optional)
1 teaspoon paprika
2
1
â
2
cups chicken or turkey broth, or mixed broth and water
Hot sauce to taste
2 green onions, sliced
One 10-ounce package couscous (1
2
â
3
cups)
1.
Heat oil in a large, heavy sauté pan. Add turkey and sprinkle with cumin and pepper. Sauté over medium heat for 3 minutes. Stir in bell pepper, garlic if using, and paprika and sauté 30 seconds. Add
1
â
2
cup broth. Stir and bring to a simmer over high heat. Cover and cook over medium-low heat about 5 minutes or until meat turns opaque inside; cut a thick piece to check. Add hot sauce and salt if needed. Cover and keep warm.
2.
Bring remaining broth to a boil in a small saucepan. Stir in green onions and couscous and remove from heat. Cover and let stand 5 minutes. Taste and adjust seasoning. Serve couscous in bowls and top with turkey and its sauce.
Moroccan stews called tajines, which are traditionally cooked and served in conical casserole dishes, are ideal Sukkot entrees. They can be made ahead and reheated and are easy to carry to the Sukkah. Tomatoes, saffron, and black olives make this one very appealing. Ground ginger is traditionally used in the sauce but I love the zip that fresh ginger contributes. Serve the tajine with couscous or rice.
Jerusalem artichokes, also called sunchokes, are not really artichokes but tubers with a light, slightly crunchy texture and a mild flavor. If you don't find them, substitute diced yellow squash.
2 pounds boneless lamb shoulder, excess fat trimmed, cut into 1-inch pieces and patted dry
1 medium onion, cut into thin slices
3 large cloves garlic, chopped
2 teaspoons minced peeled fresh ginger or
3
â
4
teaspoon ground ginger
6 tablespoons chopped fresh cilantro
Salt and freshly ground pepper, to taste
1 pound ripe tomatoes, peeled, seeded, and chopped, or one 28-ounce can plum tomatoes, drained and chopped
1
â
4
teaspoon saffron threads, crushed (optional)
2 pounds Jerusalem artichokes (sunchokes), scrubbed
1
â
2
cup pitted black olives, drained
1.
Combine lamb, onion, garlic, ginger, and 2 tablespoons chopped cilantro in a heavy stew pan. Sprinkle with salt and pepper and cook over low heat, stirring, 3 minutes. Add tomatoes and bring to a boil, stirring. Add saffron, if using, and 1
1
â
2
cups water, and bring to a boil. Cover and cook, stirring occasionally, for 1 to 1
1
â
4
hours, or until lamb is just tender when pierced with a knife. Skim fat from sauce.
2.
Peel Jerusalem artichokes with a paring knife. Put them in a bowl of water. Cut large ones into 1-inch chunks; leave small ones whole. Return them to water.
3.
When lamb is tender, rinse and drain Jerusalem artichokes and add to casserole. Cover and simmer for 20 minutes or until just tender but not falling apart. Remove lamb and vegetables with slotted spoon. Boil sauce, stirring, until reduced to 1
1
â
3
cups. Return lamb and vegetables to sauce, add olives, and heat gently for 2 minutes. Stir in remaining cilantro. Adjust seasoning, and serve.
Moussaka is a popular Greek casserole composed of layers of eggplant, meat sauce, and a topping of white sauce and cheese. Sephardic Jews originating from Greece and nearby countries prepare their own version, without the cheese and with a light tomato topping instead of the white sauce. I bake the eggplant slices instead of frying them, not only to save on calories but because it's simpler. In the oven all the eggplant cooks at once. To absorb the savory sauce and make the moussaka easier to serve, I mix the meat with penne (quill-shaped pasta).
Ground Lamb Stew with Pine Nuts
1 large eggplant (about 1
1
â
2
pounds), unpeeled and cut crosswise into
1
â
4
-inch slices
2 tablespoons olive oil
Salt and freshly ground pepper, to taste
1 pound penne rigate or plain penne
3 large cloves garlic, minced
1 large egg, beaten
2 tablespoons tomato paste
1
â
2
cup beef, chicken, or vegetable broth
1.
Prepare lamb stew.
2.
Preheat oven to 450°F. Arrange eggplant on a foil-lined baking pan. Brush lightly with oil and sprinkle with salt and pepper. Bake 8 to 10 minutes per side or until tender.
3.
Cook penne in a large pot of boiling salted water over high heat, stirring occasionally, about 9 minutes or until nearly tender but a bit firmer than usual. Drain, rinse briefly with cold water, and drain well again. Transfer to a large bowl. Add lamb stew and half the minced garlic and toss. Adjust seasoning. Stir in the egg.
4.
Preheat oven to 350°F. Oil a 13 à 9 à 2-inch baking dish. Make 1 layer of eggplant slices in the dish. Cover with about half the pasta and lamb mixture. Cover with another layer of eggplant. Spread remaining pasta mixture on top. Top with a layer of remaining eggplant.
5.
To make the topping: Put the tomato paste in a small bowl and whisk in the broth. Add the remaining garlic and a pinch of salt and pepper. Pour mixture over the moussaka.
6.
Bake uncovered 50 minutes. Cover after 30 minutes if top appears to be getting dry. Let stand about 10 minutes before serving.
Lamb and pine nuts are favorite Sephardic recipe ingredients. They flavor this easy-to-make meat and tomato stew. Use it to make
Kosher Moussaka
or simply serve it over spaghetti, rice, or couscous.
2 tablespoons olive oil
1 large onion, minced
3 large cloves garlic, minced
1
1
â
4
pounds ground lamb
2 pounds ripe tomatoes, peeled, seeded, and chopped, or two 28-ounce cans tomatoes, drained and chopped
1
â
2
teaspoon dried oregano
Salt and freshly ground pepper, to taste
1
â
2
cup pine nuts
1
â
2
cup chopped fresh Italian parsley
Heat oil in a large skillet or sauté pan over medium-low heat. Add onion and cook about 10 minutes or until tender. Add garlic and lamb and cook over medium heat, crumbling with a fork, until it changes color, about 7 minutes. Add tomatoes, oregano, salt, and pepper and cook over medium heat about 35 minutes or until sauce is very thick. Add pine nuts and cook 2 more minutes. Add parsley, then adjust seasoning.
