Kichlach (cookies)
Derived from central Europe, the popular kichlach (Yiddish for "cookies") are to be found in many of the packages prepared by parents for their children serving in the Israeli military.
3 eggs
1/2 cup vegetable oil
2 tablespoons sugar
1 cup sifted flour
1/4 teaspoon salt
4 tablespoons poppy seeds (optional)
Shishlik (Meat Kabobs)
The simple method of preparing meat on an open grill goes back to ancient biblical times.
1 pound tender beef or lamb, diced into 1-inch cubes
1 clove garlic, crushed
1 tablespoon oil
Salt and pepper
Falafel (Chickpea Patties)
Falafel is sold on street corners in every city and town in Israel.
16 ounces canned chickpeas, drained
1 large onion, chopped
2 tablespoons parsley, finely chopped
1 egg
1 teaspoon salt
1/2 to 1 cup breadcrumbs or fine bulgur
1 teaspoon ground coriander or cumin
1 teaspoon dried hot peppers
1 teaspoon garlic powder
vegetable oil (for frying)
Summer Barley Salad
One summer I created this recipe combining herbs in my garden with store produce.
2 cups of water or low salt vegetable broth
1⁄2 cup pearled barley
1⁄2 Tablespoon extra virgin olive oil
2 medium cucumbers
1 medium crookneck squash
1 medium zucchini
2 scallions
Dressing:
1⁄2 cup mayonnaise
1 clove of garlic, finely minced
1–2 Tablespoons tarragon vinegar or balsamic vinegar
1⁄4 cup finely chopped fresh tarragon, Mexican mint marigold, or basil
Finely grated zest of 1⁄4 lemon
Pinch of kosher salt and freshly ground black pepper to taste
Watercress or arugula for garnish
Grilled Chicken Breasts with Sofrito
Here's a great chicken dish for Shabbat. Serve it with a basic sofrito sauce.
1-1 1/2 pounds boneless chicken breasts
1/4 cup lime juice
2 Tablespoons extra virgin olive oil
1 1/2 teaspoons ground cumin
1 Tablespoon soy sauce
