Kosher and Traditional Jewish Cooking: Authentic Recipes From a Classic Culinary Heritage: 130 Delicious Dishes Shown in 220 Stunning Photographs by Marlena Spieler
Authors: Marlena Spieler
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large cucumber, thinly sliced
2 cold, boiled potatoes, sliced
1 each red, yellow and green (bell) pepper, seeded and thinly sliced
300g/11oz/2 2 / 3 cups pitted olives
1 / 2 –1 hot fresh chilli, chopped, or 2–3 shakes of cayenne pepper
3–5 garlic cloves, chopped
3 spring onions (scallions), sliced, or 1 red onion, finely chopped
60ml/4 tbsp extra virgin olive oil
15ml/1 tbsp white wine vinegar
juice of 1 / 2 lemon, or to taste
15–30ml/1–2 tbsp chopped fresh mint leaves
15–30ml/1–2 tbsp chopped fresh coriander (cilantro) leaves
salt (optional)
1 Arrange the cucumber, potato and pepper slices and the pitted olives on a serving plate or in a dish.
2 Sprinkle the chopped fresh chilli or cayenne pepper over the salad and season with salt, if you like. (Olives tend to be very salty so you may not wish to add any extra salt.)
3 Sprinkle the garlic, onions, olive oil, vinegar and lemon juice over the salad. Chill before serving, sprinkled with the chopped mint leaves and coriander leaves.
Nutritional information per portion: Energy 304kcal/1257kJ; Protein 2.9g; Carbohydrate 17.1g, of which sugars 5.5g; Fat 25.2g, of which saturates 3.8g; Cholesterol 0mg; Calcium 66mg; Fibre 4.2g; Sodium 1700mg.
Salad with watermelon and feta cheese
The combination of sweet and juicy watermelon with salty feta cheese is an Israeli original and was inspired by the Turkish tradition of eating watermelon with salty white cheese in the summer.
SERVES 4
30ml/2 tbsp extra virgin olive oil
juice of 1 / 2 lemon
5ml/1 tsp vinegar, or to taste
sprinkling of fresh thyme
pinch of ground cumin
4 large slices of watermelon, chilled
1 frisée lettuce, core removed
130g/4 1 / 2 oz feta cheese, cut into bitesize pieces
handful of lightly toasted pumpkin seeds
handful of sunflower seeds
10–15 black olives
1 Pour the extra virgin olive oil, lemon juice and vinegar into a bowl or jug (pitcher). Add the fresh thyme and ground cumin, and whisk until well combined. Set aside.
2 Cut the rind off the watermelon and remove as many seeds as possible. Cut the flesh into triangular-shaped chunks.
3 Put the lettuce leaves in a large bowl, pour over the dressing and toss together.
4 Arrange the dressed leaves on a large serving dish or individual plates and add the watermelon chunks, feta cheese, pumpkin and sunflower seeds and black olives. Serve the salad immediately.
Nutritional information per portion: Energy 256kcal/1066kJ; Protein 7.7g; Carbohydrate 12.9g, of which sugars 11.6g; Fat 19.7g, of which saturates 6.2g; Cholesterol 23mg; Calcium 165mg; Fibre 1.4g; Sodium 616mg.
Galilee salad of wild greens, raw vegetables and olives
Wild greens were gathered in the Galilee by necessity during times of austerity; now they are eaten for pleasure and health. Serve this salad with labneh or yogurt cheese.
SERVES 4
1 large bunch wild rocket (arugula)
1 packet mixed salad leaves
1 / 4 white cabbage, thinly sliced
1 cucumber, sliced
1 small red onion, chopped
2–3 garlic cloves, chopped
3–5 tomatoes, cut into wedges
1 green (bell) pepper, seeded and sliced
2–3 mint sprigs, sliced or torn
30ml/2 tbsp chopped fresh parsley or dill
pinch of dried oregano or thyme
45ml/3 tbsp extra virgin olive oil
juice of 1 / 2 lemon
15ml/1 tbsp red wine vinegar
15–20 black olives
salt and ground black pepper
1 In a large salad bowl, put the rocket, mixed salad leaves, thinly sliced white cabbage, cucumber, onion and garlic and toss gently with your fingers to combine the leaves and vegetables.
2 Arrange the tomatoes, pepper, rocket, mixed salad leaves, thinly mint, fresh and dried herbs on top of sliced white cabbage, cucumber, the greens and vegetables. Drizzle onion and garlic and toss gently over the oil, lemon juice and with your fingers to combine the vinegar, stud with the olives, season leaves and vegetables. with salt and pepper and serve.
Nutritional information per portion: Energy
2 cold, boiled potatoes, sliced
1 each red, yellow and green (bell) pepper, seeded and thinly sliced
300g/11oz/2 2 / 3 cups pitted olives
1 / 2 –1 hot fresh chilli, chopped, or 2–3 shakes of cayenne pepper
3–5 garlic cloves, chopped
3 spring onions (scallions), sliced, or 1 red onion, finely chopped
60ml/4 tbsp extra virgin olive oil
15ml/1 tbsp white wine vinegar
juice of 1 / 2 lemon, or to taste
15–30ml/1–2 tbsp chopped fresh mint leaves
15–30ml/1–2 tbsp chopped fresh coriander (cilantro) leaves
salt (optional)
1 Arrange the cucumber, potato and pepper slices and the pitted olives on a serving plate or in a dish.
2 Sprinkle the chopped fresh chilli or cayenne pepper over the salad and season with salt, if you like. (Olives tend to be very salty so you may not wish to add any extra salt.)
3 Sprinkle the garlic, onions, olive oil, vinegar and lemon juice over the salad. Chill before serving, sprinkled with the chopped mint leaves and coriander leaves.
Nutritional information per portion: Energy 304kcal/1257kJ; Protein 2.9g; Carbohydrate 17.1g, of which sugars 5.5g; Fat 25.2g, of which saturates 3.8g; Cholesterol 0mg; Calcium 66mg; Fibre 4.2g; Sodium 1700mg.
Salad with watermelon and feta cheese
The combination of sweet and juicy watermelon with salty feta cheese is an Israeli original and was inspired by the Turkish tradition of eating watermelon with salty white cheese in the summer.
SERVES 4
30ml/2 tbsp extra virgin olive oil
juice of 1 / 2 lemon
5ml/1 tsp vinegar, or to taste
sprinkling of fresh thyme
pinch of ground cumin
4 large slices of watermelon, chilled
1 frisée lettuce, core removed
130g/4 1 / 2 oz feta cheese, cut into bitesize pieces
handful of lightly toasted pumpkin seeds
handful of sunflower seeds
10–15 black olives
1 Pour the extra virgin olive oil, lemon juice and vinegar into a bowl or jug (pitcher). Add the fresh thyme and ground cumin, and whisk until well combined. Set aside.
2 Cut the rind off the watermelon and remove as many seeds as possible. Cut the flesh into triangular-shaped chunks.
3 Put the lettuce leaves in a large bowl, pour over the dressing and toss together.
4 Arrange the dressed leaves on a large serving dish or individual plates and add the watermelon chunks, feta cheese, pumpkin and sunflower seeds and black olives. Serve the salad immediately.
Nutritional information per portion: Energy 256kcal/1066kJ; Protein 7.7g; Carbohydrate 12.9g, of which sugars 11.6g; Fat 19.7g, of which saturates 6.2g; Cholesterol 23mg; Calcium 165mg; Fibre 1.4g; Sodium 616mg.
Galilee salad of wild greens, raw vegetables and olives
Wild greens were gathered in the Galilee by necessity during times of austerity; now they are eaten for pleasure and health. Serve this salad with labneh or yogurt cheese.
SERVES 4
1 large bunch wild rocket (arugula)
1 packet mixed salad leaves
1 / 4 white cabbage, thinly sliced
1 cucumber, sliced
1 small red onion, chopped
2–3 garlic cloves, chopped
3–5 tomatoes, cut into wedges
1 green (bell) pepper, seeded and sliced
2–3 mint sprigs, sliced or torn
30ml/2 tbsp chopped fresh parsley or dill
pinch of dried oregano or thyme
45ml/3 tbsp extra virgin olive oil
juice of 1 / 2 lemon
15ml/1 tbsp red wine vinegar
15–20 black olives
salt and ground black pepper
1 In a large salad bowl, put the rocket, mixed salad leaves, thinly sliced white cabbage, cucumber, onion and garlic and toss gently with your fingers to combine the leaves and vegetables.
2 Arrange the tomatoes, pepper, rocket, mixed salad leaves, thinly mint, fresh and dried herbs on top of sliced white cabbage, cucumber, the greens and vegetables. Drizzle onion and garlic and toss gently over the oil, lemon juice and with your fingers to combine the vinegar, stud with the olives, season leaves and vegetables. with salt and pepper and serve.
Nutritional information per portion: Energy
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