Jewish
« Previous EntriesBaluk plakki
Wednesday, February 17th, 2010Baluk Plakki
This is a favorite dish among Jews from Turkey.
3 pounds cleaned fish (any firm-fleshed fish) 1/2 cup oil, butter or vegetable shortening Salt, to taste 2 large onions 4 large tomatoes or 1 cup strained, canned tomatoes 1 cup boiling water Parsley and/or fresh mint Lemon wedges (optional)
Prepare fish as for broiling. Rub inside [...]
Yerushalmi kugel
Saturday, January 30th, 2010Yerushalmi Kugel
1 package thin noodles 6 eggs 1/2 cup oil 1 1/4 cups granulated sugar Salt and pepper
Cook noodles, rinse and drain. Don’t overcook the noodles, they will get too soft and won’t mix well with the other ingredients.
In a separate pot, combine oil and sugar and cook over medium-low heat. Stir until sugar is [...]
Cheese kreplach
Thursday, January 14th, 2010Cheese Kreplach
Dough Pinch of salt Flour - enough to make a stiff dough as for noodles 1 egg 1 tablespoon cold water
Make a well in the center of sifted flour and salt and add egg and water. With a fork stir together to make the noodle dough. Roll out to 1/8-inch thickness. Cut into 2 [...]
burekas
Thursday, December 10th, 2009Burekas (Jewish Sephardic)
Source: Lior’s Kitchen Talk
Jewish Sephardic BUREKAS 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. It is widely sold on Israeli street corners and bakery shops. To be tasty, it [...]