Kosher and Traditional Jewish Cooking: Authentic Recipes From a Classic Culinary Heritage: 130 Delicious Dishes Shown in 220 Stunning Photographs (18 page)
Authors: Marlena Spieler
Barbecued chicken is ubiquitous in Israel and it seems that every street corner kiosk and stall sells a version of this aromatic treat. In this recipe, the Egyptian-inspired marinade is strongly scented with cumin and cinnamon.
SERVES 4
5 garlic cloves, chopped
30ml/2 tbsp ground cumin
7.5ml/1
1
/
2
tsp ground cinnamon
5ml/1 tsp paprika
juice of 1 lemon
30ml/2 tbsp olive oil
1.3kg/3lb chicken, cut into 8 portions
salt and ground black pepper
fresh coriander (cilantro) leaves, to garnish
warmed pitta bread, salad and lemon wedges, to serve
1
In a bowl, combine the garlic, cumin, cinnamon, paprika, lemon juice, oil, salt and pepper. Add the chicken and turn to coat thoroughly. Leave to marinate for at least 1 hour or cover and place in the refrigerator overnight.
2
Light the barbecue. After about 40 minutes it will be ready for cooking.
3
Arrange the dark meat on the grill (broiler) and cook for 10 minutes, turning once.
4
Grill (broil) the remaining chicken for 7–10 minutes, turning occasionally, until golden brown and the juices run clear when pricked with a skewer. Serve immediately, with pitta breads, lemon wedges and salad.
Nutritional information per portion: Energy 481kcal/1997kJ; Protein 40.8g; Carbohydrate 1g, of which sugars 0.1g; Fat 34.8g, of which saturates 8.9g; Cholesterol 215mg; Calcium 14mg; Fibre 0.3g; Sodium 147mg.
The repertoire of Jewish vegetable dishes is wide and varied, no doubt partly because when kosher meat or cooking equipment is not available, a vegetarian meal is often the only option. Vegetable cutlets and schnitzel are popular Israeli dishes, as are the many zesty vegetable stews, while the Sephardi kitchen boasts a long tradition of vegetable salads.
or
lentil fritters
These simple fritters are very quick and easy to make. You can use a chopped fresh green chilli instead of the cayenne pepper, if you like. Serve them hot or at room temperature.
SERVES 4–6
250g/9oz/generous 1 cup yellow split peas or red lentils, soaked overnight
3–5 garlic cloves, chopped
30ml/2 tbsp chopped fresh root ginger
120ml/4fl oz/
1
/
2
cup chopped fresh coriander (cilantro) leaves
2.5–5ml/
1
/
2
–1 tsp ground cumin
1.5–2.5ml/
1
/
4
–
1
/
2
tsp ground turmeric
large pinch of cayenne pepper
50g/2oz/
1
/
2
cup gram (besan) flour
5ml/1 tsp baking powder
30ml/2 tbsp couscous
2 large or 3 small onions, chopped
vegetable oil, for frying
salt and ground black pepper
salad and lemon wedges, to serve
1
Drain the split peas or lentils, reserving a little of the soaking water. Mince (grind) the garlic and ginger in a food processor. Add the split peas, 15–30ml/1–2 tbsp of the reserved water and the coriander, and process to a purée.
2
Add the cumin, turmeric, cayenne, 2.5ml/
1
/
2
tsp salt, 2.5ml/
1
/
2
tsp pepper, the flour, baking powder and couscous and combine to a thick batter. If too thick, add a spoonful of soaking water and if too watery, add a little more flour. Mix in the onions.
3
Heat the oil in a wide, deep frying pan, to a depth of 5cm/2in, until it is hot enough to brown a cube of bread in 30 seconds. Using two spoons, form the mixture into twobitesize balls and slip each one into the hot oil. Cook until golden brown, then turn and cook the second side until golden brown.
4
Remove the fritters with a slotted spoon and drain on kitchen paper. Keep the fritters warm in the oven until all the mixture is cooked. Serve with salad and lemon wedges.
Nutritional information per portion: Energy 360kcal/1511kJ; Protein 14.1g; Carbohydrate 51.3g, of which sugars 8.3g; Fat 12.3g, of which saturates 1.4g; Cholesterol 0mg; Calcium 119mg; Fibre 5.3g; Sodium 26mg.
The secret to good falafel is using well-soaked, but not cooked, chickpeas. Do not use canned chickpeas as the texture will be mushy and the falafel will fall apart when they are fried.
SERVES 6
250g/9oz/1
1
/
3
cups dried chickpeas
1 litre/1
3
/
4
pints/4 cups water
45–60ml/3–4 tbsp bulgur wheat
1 large or 2 small onions, finely chopped
5 garlic cloves, crushed
75ml/5 tbsp chopped fresh parsley
75ml/5 tbsp chopped fresh coriander (cilantro) leaves
45ml/3 tbsp ground cumin
15ml/1 tbsp ground coriander
5ml/1 tsp baking powder
5m/1 tsp salt
small pinch ground black pepper
small pinch cayenne pepper
5ml/1 tsp curry powder (optional)
45–60ml/3–4 tbsp gram (besan) flour
vegetable oil, for deep-frying
1
Put the chickpeas in a large bowl. Pour in the water and leave to soak for at least 4 hours, then drain and mince (grind) in a food processor.
2
Put the minced chickpeas in a bowl and stir in the bulgur wheat, onion, garlic, parsley, fresh coriander, ground cumin and coriander, baking powder, salt, pepper, cayenne pepper, and curry powder, if using.
3
Stir in 45ml/3 tbsp water and leave for 45 minutes.
4
Stir the gram flour into the batter, adding a little water if it is too thick or a little wholemeal flour if too thin. Shape heaped tablespoons of the mixture into 12–18 balls.
5
Heat the oil for deep-frying until it is hot enough to brown a cube of bread in 30 seconds. Lower the heat. Cook the falafel in batches for 3–4 minutes until golden brown. Remove with a slotted spoon and drain on kitchen paper before adding more to the oil. Serve.
Nutritional information per portion: Energy 303kcal/1282kJ; Protein 18.5g; Carbohydrate 44.7g, of which sugars 5.2g; Fat 6.9g, of which saturates 1.2g; Cholesterol 0mg; Calcium 88mg; Fibre 7.2g; Sodium 16mg.
and
courgettes