Chocolate spread permeates Israeli meals and experiences as it is eaten for breakfast, served on bread at teatime, toted in a lunch bag, and packed in army supply kits. The original version from the Tzena, the period of food scarcity in Israel between 1949 and 1959, would have used margarine.
This spread is great to serve on toast, with fruit, or in a sandwich.
- Cut the butter into small pieces and put in a blender.
- Add the sugar, eggs, and vanilla, and blend well.
- Add the cocoa powder and blend well again. Put in a container and refrigerate.
Reprinted with permission from On the Chocolate Trail: A Delicious Adventure Connecting Jews, Religions, History, Travel, Rituals and Recipes to the Magic of Cacao (2nd Edition) by Rabbi Deborah R. Prinz.
Rabbi Deborah R. Prinz speaks about chocolate and Jews around the world. The newly released 2nd Edition of her book, On the Chocolate Trail: A Delicious Adventure Connecting Jews, Religions, History, Travel, Rituals and Recipes to the Magic of Cacao, (Jewish Lights) contains 25 historical and contemporary recipes. The book is used in adult study, classroom settings, book clubs and chocolate tastings. She blogs at The Forward, The Huffington Post and onthechocolatetrail.org.
Packed with fresh herbs, these fish kebabs are bursting with flavor. Since there are no binding ingredients, like eggs, the secret is to knead the mixture like dough to break down the proteins. The kebabs are good on their own, but even better with the creamy yellow tahini sauce.
I recommend that you use this recipe, and all of my recipes as inspiration, as jumping-off points to make them your own. Change the ingredients or spices to create your own flavors, because there's no such thing as failure in the kitchen, only learning experiences.
- Mix together all the kebab ingredients in a large bowl and knead until you obtain a uniform mixture.
- Cover and refrigerate for 30 minutes.
- Shape into small round or oblong patties. Working in batches, cook on a hot grill or skillet for 3 to 4 minutes per side until cooked through and golden.
- Transfer to a plate or put in a pita and serve with generous spoonful of the tahini yogurt sauce.
Yellow Tahini Yogurt Sauce
- Heat the oil and turmeric in a pan until just before boiling, or heat for 30 seconds in microwave. Strain and allow to cool fully before proceeding.
- Mix together the turmeric oil with the remiaing sauce ingredients until smooth and pale hyellow in color.
Reprinted with permission from Cook in Israel: Home Cooking Inspiration by Orly Ziv.