By Josephine Bacon

ISBN-10: 0822541122

ISBN-13: 9780822541127

An advent to the cooking of Israel together with such conventional recipes as cheese blintzes, turkey schnitzel, felafel in pita, and poppyseed cake. additionally contains details at the geography, customs, and other people of the center japanese nation.

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Extra info for Cooking the Israeli Way: To Include New Low-Fat and Vegetarian Recipes

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Paprika 1 tsp. chili powder 1 tsp. ground coriander 2 oranges 1 c. water 2 onions, peeled 3. Place chicken in a roasting pan. Cut lemon in half and rub one half over surface of chicken 4. In a small bowl, mix salt and spices together and sprinkle over chicken. 5. Squeeze juices from lemon half and from one of the oranges into roasting pan and add water. Place remaining orange, whole and unpeeled, in chicken cavity. Cut onions in half and add to the pan. 6. Cook chicken for 15 minutes, then baste with the pan juices and lower heat to 350°F.

Grate the onion and add to the grated potatoes. Add eggs, baking powder, and ¥ c. matzo meal. Add more matzo meal if mixture is not thick. Season with salt and pepper to taste and blend well. 3. In a large, heavy frying pan, heat 4 tbsp. olive or vegetable oil until hot. 4. Using a large spoon or gravy ladle, spoon a portion of potato mixture into the pan and brown on both sides. Drain on paper towels. Repeat until mixture is gone, adding oil as needed. Serve hot with sour cream and/or applesauce.

Brown sugar dash of nutmeg 1. Sprinkle the meat with salt. Heat oil in a skillet over medium heat. * 3. Preheat oven to 350°F. 4. Place meat, onions, and cooking liquid in a 4-quart casserole. Add the sweet potatoes, carrots, white potatoes, prunes, dried apricots, orange juice and rind. Sprinkle with brown sugar, nutmeg, and cinnamon. Cover contents with water. Cover casserole dish and bake 1 hour. 5. Uncover, season with salt and pepper, and bake an additional 2 hours, or until the liquid disappears and the top turns crusty.

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Cooking the Israeli Way: To Include New Low-Fat and Vegetarian Recipes by Josephine Bacon


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