from "The Essential Book of Jewish Festival Cooking" by Phyllis Glazer and Miriyam Glazer
If your stovetop is electric, the next-best thing is to broil the eggplants on an oven rack close to the broiler element until blacked, turning occasionally. Place a parchment-lined pan under them to keep the oven clean. Serve with challah, hot pita, toast, or crackers.
4 pounds eggplant (about 3 large)
2 tablespoons freshly squeezed lemon juice, or more to taste
Seeds of one pomegranate
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper to taste
1 tablespoon chopped fresh mint leaves (optional)
3 to 4 tablespoons chopped green onions and/or sliced radishes
Wash and dry eggplants. Cut a hole in middle of three large squares of aluminum foil to form “collars” for three stovetop gas burners. (This will help alleviate cleanup.) If you have them, place a rack over each burner to hold the eggplant. (Cooling racks may also be used).
Put an eggplant on each one of the burners and roast over medium heat, turning occasionally, until blackened on all sides. Use two large kitchen spoons to transfer one eggplant at a time to a cutting board. Let cool until easy to handle.
Slice each eggplant in half lengthwise and use a spoon to scrape out insides. Discard skin. Hand-chop eggplant flesh with a chopping knife until there are no coarse lumps or strips, then transfer to a bowl. (Don’t be tempted to use a blender or food processor for this recipe – they destroy the texture.)
Using a fork, mix in the lemon juice and pomegranate seeds, then gently whisk in the olive oil. Season to taste with salt and pepper. Pour onto a large plate and garnish with chopped mint in the middle and chopped green onions or radish slices over the rest.
from "A Feast from the Mideast" by Faye Levy
as seen in the Jewish Journal of Greater Los Angeles
story by Judy Bart Kancigor
Makes 4 to 6 servings.
8 to 12 whole dried apricots, plus 1/2 cup diced dried apricots
2 tablespoons vegetable oil
1 onion, minced
1 1/2 cups white basmati rice, rinsed and drained
2 1/2 cups hot water
Salt and freshly ground black pepper
1 tablespoon sugar
1/2 cup slivered or whole blanched almonds, toasted
- Put whole apricots in bowl and cover with water. Leave them to soak while rice cooks.
- To cook rice, heat 2 tablespoons oil in large saucepan. Add onion and cook over low heat for seven minutes, or until soft but not brown, stirring occasionally. Add rice, diced apricots, 2 1/2 cups hot water, salt and pepper and bring to a boil over high heat. Cover and cook over low heat, without stirring, for 18 minutes, or until rice is just tender and liquid is absorbed. Remove from heat. Cover rice and let it stand for 10 to 15 minutes.
- Meanwhile, transfer apricot soaking liquid to very small saucepan. Add sugar and stir to blend. Cut the whole apricots in two if they are large and add to saucepan. Add enough water to barely cover the apricots. Bring to a simmer. Cover and cook over low heat for three minutes, or until apricots are just tender.
- Fluff rice very gently with a fork. Mound on a platter and garnish with toasted almonds. Remove poached apricots from liquid with a slotted spoon and set them on rice. Serve hot.
1 pound broad or medium noodles
1 cup sugar
1 pound cottage cheese
1 1/2 teaspoons vanilla
1 cup white raisins
7 eggs, beaten
3 cups milk
1 pint sour cream
1/4 pound melted butter or margarine
1/2 cup corn flakes, crumbled
1 teaspoon cinnamon
1 teaspoon sugar
- Cook noodles according to package directions.
- Combine the remaining ingredients well in a large bowl. Add the
noodles and combine. Poor into a large baking pan and refrigerate at
least 4 hours or overnight. It will appear loose before refrigeration,
but will set when chilled.
- When ready to bake, preheat oven to 350 degrees.
- Mix topping ingredients and sprinkle over pudding. Dot with butter
and bake for 1 1/2 hours or until golden brown. Serves 15 to 20.
Source: Sarah Entin
3 eggs, beaten
4 T. brown sugar
8 oz. wide egg noodles, cooked
1/2 C. raisins
4 T. melted margarine
- Preheat oven to 375 degrees.
- Combine all ingredients except bread crumbs.
- Pour into greased 8X8 baking dish. Sprinkle bread crumbs on top. Bake for
30-45 minutes or until set and beginning to brown on top.
Source: Laura Milhander
from Jewish Cooking for All Seasons by Laura Frankel
Yield: 6 servings
6 medium shallots, thinly sliced
1 garlic clove, chopped
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon chopped fresh thyme
2 teaspoons chopped fresh rosemary
1/2 cup dried cherries or cranberries
1/2 cup chopped dried figs
1 tablespoon pomegranate molasses
3 tablespoons best-quality honey
3/4 cup dry white wine, such as Sauvignon Blanc
6 large firm apples, cored, preferably Pink Lady or Rome Beauty
Heat a small sauté pan over medium heat and lightly coat bottom of pan
with olive oil. Sauté shallots, stirring occasionally, until golden
brown and caramelized, about 15 minutes. Stir in garlic, parsley,
thyme, and rosemary and continue to cook until garlic is tender, about
from Divine Kosher Cuisine by Risé Routenberg and Barbara Wasser
Dairy or Pareve
Yield: 8 servings
6 tablespoons butter for dairy, divided (use margarine for pareve)
1 large onion, chopped
1 1/2 tablespoons curry powder, divided
2 large Granny Smith apples, peeled and diced
2/3 cup apple juice
1/2 cup dried currants
Salt and pepper to taste
2 acorn squash, cut into 1-inch rings and seeded
- Preheat oven to 350*F. Grease cookie sheets.
- Heat 1 tablespoon butter or margarine in large skillet and sauté onions until soft.
- Stir in 1 tablespoon curry powder, apples, juice and currants. Simmer until liquid evaporates. Season with salt and pepper.
- Melt remaining butter or margarine in saucepan, add remaining curry powder and stir until fragrant, to make curry glaze.
- Arrange squash rings in single layer on sheets. Sprinkle with salt and pepper.
Place scoop of filling into center of each squash ring. Drizzle with
curry glaze. Cover with foil and bake until tender, about 45 minutes.
Transfer with spatula to serve.