Adam Huber Explains Jewish Food
This is awesome
- but so is God!!
Dairy /Parve dishs
please rember if you have eaten meat wait one hour to 6 before eating dairy.*
TARATO (Yogurt Soup)
Tarato comes from Bulgaria. The Jews of Bulgaria, like those of Holland, Greece, Turkey, and Italy, are descended from Jews expelled from Spain and Portugal in the 15th century. This cold soup is particularly suitable for hot summer nights in Israel. Yogurt, the main ingredient, has been a popular food in Israel for many years.
3 cups plain yogurt
Mix all ingredients except nuts. Sprinkle with nuts and cool in refrigerator for 2-3 hours before serving.
Spinage Quish (D)
first to create the pie crust, mix flour a few tsps of water,and the concentrate and oil together. you do not want a doe you want something that resembles a crumbs. with these crumbs smooth the edges of your cooking tray. should be no bigger that 1/2 to 3/4 of a foot by a couple inches.and an inch and 1/2 to 2in. high.. now it is time to take Challah which is the secret of Baked goods , click for instructions once the bottom and all sides are covered you can start with the filling. mix the finnly choped spinage(preferance to bodek spinage) with salt and eggs use half of it to fill the tray, then shred or layer some cheese fill the rest with spinge and then cover with cheese. cook in the oven on medium high until the top is bronish. BEFORE Shabos cover it and put it in a oven with a timer on a low heat or on a hot plate till ready to serve.
1 (3-ounce) pouch of STARKISTŪ Premium Albacore or Chunk Light Tuna 2 tablespoons mayonnaise 2 tablespoons sweet pickle relish 1 green onion, including tops, minced 3/4 cup shredded Monterey Jack cheese Salt and pepper to taste 1 package (10 count) refrigerated flaky biscuits
Prep Time 15 minutes
This is an easy recipe for kids to make and it's also great for a picnic.
Combine tuna, mayonnaise, pickle relish, onion and cheese; mix well. Add salt and pepper. Separate each biscuit into 2 halves. Press each half in bottom of lightly greased muffin pan to form a cup. Spoon scant tablespoon tuna mixture into each muffin cup. Bake in 400°F oven 8 to 10 minutes or until edges of biscuits are just golden. Serve hot or cold. **
This recipe calls for pink or Humpback salmon, which is lowest in fat and calories among all varieties of salmon.
1. Combine water, bouillon granules and pepper in large skillet. Bring to a boil over high heat. Carefully place salmon in skillet; return just to a boil. Reduce heat to medium-low. Cover and simmer 8 to 10 minutes or until salmon flakes easily when tested with fork. Remove salmon. Cover and refrigerate.
2. Meanwhile, combine cucumber, yogurt, onion, salad dressing, cilantro and mustard in small bowl. Cover and refrigerate. To serve, place chilled salmon fillets on lettuce-lined plates. Spoon Cucumber Sauce over salmon.**
* consult a rav for your minhag, most wait 6 hours before eating dairy after eating milk.
** Many sfaradic and chasidic people have the custom or law not to eat fish and dairy
Grate the potatoes and onions (after checking for worms)by hand, using the large holes of a box grater. Place the
grated potatoes and onions in a dish towel and wring out the excess liquid. Set aside. In a large bowl, combine the eggs, bread crumbs, salt, baking powder, and pepper. Stir in the potatoes and onions and mix well. Heat vegetable oil in a large skillet over medium heat. Drop the mixture by spoonfuls into the pan. Flatten latkes slightly while cooking, and turn only once. Remove from the pan when latkes are crisp and golden. Serve hot with apple sauce or sour cream.