Israeli Recipes

1. Put the cheese, yogurt, sugar, vanilla extract, raisins (if using), brandy, eggs, and flour in a large bowl and mix until smooth.
2. Let the mixture rest in the fridge for 30 minutes.
3. Heat the butter and oil in a wide pan.
4. For each pancake, spoon about 1/4 cup of batter into the hot pan. Work in batches so as not to crowd the pan. Fry on both sides until golden and crispy. Transfer to a paper towel-lined plate.
5. Sprinkle with powdered sugar and serve with sour cream or applesauce.

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   Reprinted with permission from Cook in Israel: Home Cooking Inspiration by Orly Ziv. 

1. Place rinsed beans in a 3-quart saucepan and cover with water. Bring pot to a boil.  Cover and reduce heat to low and simmer for 1 1/2 to 2 hours until firm but tender.  (This is total time with no need to soak overnight.) When beans are done add 1/2 teaspoon salt.  Drain before using in the recipe.
2. Heat a large, 4-quart saucepan or Dutch oven for 20 seconds over high heat. Add the coconut oil or other fat and heat for another 10 seconds.  Add the onion, ginger, garlic, and pepper to the pot and sauté over medium high heat until softened and lightly golden. This should take about 10 minutes.
3. Add the berbere or spices and the turmeric to the mixture and sauté until the mixture is fragrant -  about 2 minutes.
4. Add the tomatoes and cook for another 5 to 7 minutes, stirring often until the tomatoes melt into the mixture.
5. Add the coconut milk and broth of choice and bring to a simmer.  Cook for another 15 to 20 minutes or until the sauce has slightly thickened.
6. Add the drained black beans and cook for another 10 minutes or until mixture is well combined.  At this point mixture can be refrigerated and reheated before serving. 
7. When ready to serve, reheat and then gently stir in the chopped scallions and cilantro.
8. Serve alone or with cooked rice.

Tina Wasserman is the author of Entrée to Judaism: A Culinary Exploration of the Jewish Diaspora and Entrée to Judaism for Families and is a visiting lecturer and scholar-in-residence throughout the country. She serves on the boards of ARZA and URJ Camp Newman, and is a member of Temple Emanu-El in Dallas, TX. Her recipes can be found at Cooking and More and throughout ReformJudaism.org, where she serves as food editor. Tina can be reached for congregational and organizational events through her website.

1. Combine 7 cups of the flour, yeast, sugar and salt in a large mixing bowl or bowl of a stand mixer fitted with a dough hook.
2. Measure the water  in a large glass measuring cup and microwave for 1 minute and 35 seconds (or until it is around 120°F on an instant read thermometer).
3. If using a mixer turn it on to #2 setting. Add the water and then add the oil. Stir until all liquid is incorporated.
4. Add the remaining ½ cup flour and run the mixer for 6 minutes OR, place the ½ cup flour on your counter or a board and knead the flour into the dough until a smooth, soft, slightly sticky dough is formed.
5. Grease a large bowl with 1 tablespoon olive oil.  Turn dough in bowl to coat with oil, cover with plastic wrap and place in a warm, draft-free spot (a turned off microwave oven is perfect for this, or a warming drawer (if you are lucky to have one).
6. Let dough rise until doubled in size (about 1 hour). Punch down dough and cut into 12 pieces.  Dough is very soft and sticky so flour your hands well before shaping into balls.  Place dough balls on a greased cookie sheet and let rest while you get your board and pan ready.
7. Heavily oil a large cutting board and heat a flat, non-stick griddle or ridged grill.
8. Place a ball of dough on the oiled board and lightly pat the dough into a circle about 8 inches in diameter.  Don’t worry if it is not a perfect circle, it will stretch when placing it in the pan and gets torn apart while eating anyway.
9. Cook dough on one side until lightly golden and edges look puffed and dry.  Flip dough over and cook for a few minutes until underside is done.  This should take only about 3-4 minutes total.
10. Keep covered until all laffa is made.
11. Serve with vegetables and Mediterranean dips, or fold over a filling and eat it like a sandwich.

​Tina Wasserman is the author of Entrée to Judaism: A Culinary Exploration of the Jewish Diaspora and Entrée to Judaism for Families and is a visiting lecturer and scholar-in-residence throughout the country. She serves on the boards of ARZA and URJ Camp Newman, and is a member of Temple Emanu-El in Dallas, TX. Her recipes can be found at Cooking and More and throughout ReformJudaism.org, where she serves as food editor. Tina can be reached for congregational and organizational events through her website.

• In a medium bowl, lightly whisk the egg with a fork. Stir in the cilantro, onion, garlic, salt, paprika, cumin, turmeric, a few grinds of pepper, and the bread crumbs. Add the meat and mix gently but thoroughly. If you have time, chill the mixture for 1 hour or more.
   
• Form the mixture into 10 to 12 patties, each about 3 inches (7.5 cm) in diameter. The patties may be made several hours ahead and refrigerated.
   
• In a large skillet, heat the oil over medium heat. Working in batches to avoid crowding, add the patties and fry, turning once, until golden brown on both sides and cooked through, about 7 minutes total. Using a slotted spatula, transfer to paper towels to drain briefly. Repeat with the remaining patties. Serve hot.

​Reprinted with permission from The Seasonal Jewish Kitchen © 2015 by Amelia Saltsman, Sterling Epicure, an imprint of Sterling Publishing Co., Inc. Photography by Staci Valentine

Amelia Saltsman is the daughter of a Romanian mother and an Iraqi father who met in the Israeli army and immigrated to Los Angeles, where she was born and raised. Her cooking reflects her eclectic background, with the diverse flavors and cultural touchstones that have made her award-winning first book, The Santa Monica Farmers' Market Cookbook, a beloved classic. Amelia's name is synonymous with intuitive, seasonal cooking, and she is regularly sought out for her expertise by publications such as Bon Appétit, Cooking Light, Vegetarian Times, U.S. Airways, FIt Pregnancy, The Jewish Journal, and Los Angeles Times. She is a frequent guest on KCRW's "Good Food with Evan Kleiman" and a longtime advocate for small family farms. Amelia lives with her family in Santa Monica.

• In a 12-inch (30.5-cm) skillet, thin the Matboucha with water to the consistency of thick spaghetti sauce. Add the olive oil and set over medium heat. When the sauce is bubbling, reduce the heat to medium-low.
   
• Using the back of a large spoon, make an indentation in the sauce at the 12 o’clock position. Crack an egg into the depression. Repeat with remaining eggs, spacing them evenly in the pan. Cook until the eggs are set to your liking, about 7 minutes for over easy. Cover the pan to hasten cooking, especially if you like your eggs more well-done.
   
• Season the eggs with salt, if desired, and shower the parsley over all. Serve directly from the pan into shallow individual bowls, accompanied by labneh and bread or pita.

​Reprinted with permission from The Seasonal Jewish Kitchen © 2015 by Amelia Saltsman, Sterling Epicure, an imprint of Sterling Publishing Co., Inc. Photography by Staci Valentine

Amelia Saltsman is the daughter of a Romanian mother and an Iraqi father who met in the Israeli army and immigrated to Los Angeles, where she was born and raised. Her cooking reflects her eclectic background, with the diverse flavors and cultural touchstones that have made her award-winning first book, The Santa Monica Farmers' Market Cookbook, a beloved classic. Amelia's name is synonymous with intuitive, seasonal cooking, and she is regularly sought out for her expertise by publications such as Bon Appétit, Cooking Light, Vegetarian Times, U.S. Airways, FIt Pregnancy, The Jewish Journal, and Los Angeles Times. She is a frequent guest on KCRW's "Good Food with Evan Kleiman" and a longtime advocate for small family farms. Amelia lives with her family in Santa Monica.