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Exotic Jewish Recipes

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Aash-E Gandom (Delicious Persian Vegetarian Stew)
Cucumber Yogurt Soup
Majadrah
Shakshuka

Distinctive, low-fat Jewish dishes from other countries

Growing up, I always thought of Jewish food as heavy and hearty: matzah ball soup, brisket, potato pancakes. These traditional foods were delicious, but they didn’t always satisfy my desire for lighter, more exotic fare.

As I’ve gotten to know Jews from other cultures through the years, I’ve been delighted to taste distinctive Jewish dishes from other countries. These little-known, vegetarian, Jewish recipes are delicious, and have the added benefit of being full of healthy, low-fat ingredients like beans, whole grains, and vegetables.

Try expanding your Jewish culinary horizons today with these delicious dishes.

Aash-E Gandom (Delicious Persian Vegetarian Stew)

My friend Afsaneh gave me this recipe: this satisfying, healthy stew is popular in Persian Jewish communities.

100 grams wheat

700 grams spinach

50 grams chick peas

50 grams black-eye beans

50 grams lentils

50 grams split peas

2 large onions

1/2 teaspoon turmeric

2 tablespoons flour

3 tablespoons cooking oil

1/2 teaspoon salt

1/4 teaspoon black pepper

Soak peas, beans, lentils and wheat in water for 4-5 hours. Peel and chop onions and fry in oil until slightly golden. Add peas, beans, lentils, wheat, turmeric, salt and pepper. Add enough hot water to generously cover all ingredients. Place a cover on the pot, and cook over low heat for about one hour, stirring frequently.

Wash and chop spinach and add to the peas, beans and lentil mixture. Cook for another 10-15 minutes. Fry one spoonful of flour in oil for a few minutes and add to the soup. Stir and cook for a few more minutes.

Serves 4 to 6 as a main course.

Cucumber Yogurt Soup

This cold soup was introduced by Bulgarian Jews to Israel, where it is a favorite hot-weather treat today.

1 ½ large cucumbers, peeled and coarsely grated or diced

Salt

3 cups (750 ml) natural yogurt

2/3 cup (150 ml) sour cream

4 garlic cloves, crushed

2 T olive oil

A bunch of dill, finely chopped (about ½ cup)

6 ice cubes

Sprinkle the cucumber with plenty of salt and leave to drain for one hour in a colander. Then rinse and drain again. In a serving bowl, beat the yogurt and sour cream with the garlic, olive oil, and dill. Stir in the cucumber, taste, and add salt if necessary. Chill and add ice cubes before serving.

Serves 6.

(From The Book of Jewish Food: an Odyssey from Samarkand to New York by Claudia Roden.)

Majadrah

This rice and lentil dish, which some say originated among the Jewish community in Lebanon, is surprisingly rich and delicious: the addition of caramelized onions adds deep flavor. I like to make this dish with Jasmine or Basmati Rice, which has an extra-special, perfume-like scent and flavor.

225g (8oz) lentils

450 ml (3/4 pint) water

75ml (5T) vegetable oil

2 large onions, chopped

200 g (7oz) long-grain white rice

Salt and freshly ground pepper

Combine lentils and water in a medium saucepan. Bring to the boil, cover and cook over medium heat for about 20 minutes or until lentils are just tender. Drain liquid into a measuring jub and add enough water to make 450ml (3/4 pint); reserve.

In a heavy frying pan heat oil over medium heat. Add onions and sauté, stirring occasionally, until they are well browned, about 15 minutes. Add onions and their il to pan of lentils. Add measured liquid and bring to the boil. Add salt and rice and return to the boil. Cover, reduce heat to low and cook, without stirring, until rice is tender, about 20 minutes. Taste and adjust seasoning. Serve hot.

Optional: some cooks add 5ml (1t) cumin to the onions. Plain yogurt makes a nice accompaniment to Majadra if you’re serving it with a dairy meal. It’s also nice with hard boiled eggs, which provide protein and make Majadra a complete meal.

Serves 2-3 as a main course; serves 4-6 as a side dish.

(From Faye Levy’s International Jewish Cookbook by Faye Levy.)

Shakshuka

This popular Israeli dish has become my go-to recipe on hectic nights. It’s inexpensive to prepare, full of vitamins, and bursting with flavor. This is also the one meal all my kids – picky or not – will agree to eat!

There are as many Shakshuka recipes as there are Jewish families. This one is from the famed Israeli restaurant Doctor Shakshuka in Tel Aviv.

2 lbs. fresh tomatoes, unpeeled and cut in quarters, or one 28oz can tomatoes

6 cloves garlic, roughly diced

2t salt, or to taste

1t sweet paprika

2t tomato paste

¼ cup vegetable oil

6 large eggs

Place the tomatoes, garlic, salt, paprika, tomato paste, and vegetable oil in a small saucepan. Bring to a simmer and cook, uncovered, over low heat until thick, for about 30 minutes, stirring occasionally. (When I cook this dish, I usually add a small jalapeno pepper, chopped very finely, for an extra spicy kick.)

Ladle the tomato sauced into a greased 12-inch frying pan. Bring to a simmer and break the eggs over the tomatoes. Gently break the yolks with a fork. Cover and continue to cook for about 3-4 minutes, until the eggs are set. Bring the frying pan directly to the table. Set it on a trivet and spoon out the shakshuka.

Serves 6. (Note: when I serve this dish to my family, I use twice as much tomato as the recipe calls for: the sauce becomes so rich and delicious, we easily polish off the larger amount!)

This dish is delicious served over couscous. Try sprinkling it with a little crumbled feta cheese, or garnish with fresh cilantro.

(From The Foods of Israel Today by Joan Nathan.)

(Aish.com)

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