RECIPES

FALAFEL
BABA GHANOUJ (EGGPLANT WITH TEHINA)
HUMMUS
CHOLENT (STEW)
RUGELACH


FALAFEL

INGREDIENTS:
Falafel is sold on street corners in every city and town in Israel
1 lb. canned chickpeas, drained
1 large onion, chopped
2 tbs. finely chopped parsley
1 egg
1 tsp. salt
1/2 to 1 cup breadcrumbs or fine bulgur (crushed wheat)
1 tsp. ground coriander or cumin
1 tsp. dried hot peppers
1 tsp. garlic powder
vegetable oil (for frying)

DIRECTIONS:
Combine chickpeas with onion. Add parsley, lightly beaten egg and spices. Mix in blender. Add breadcrumbs until mixture forms a small ball without sticking to your hands. Form chickpea mixture into small balls about the size of a quarter (1-inch in diameter). Flatten patties slightly and fry until golden brown on both sides. Drain falafel balls on paper towels. Serve individually with toothpicks as an hors d'oeuvre or as a sandwich filling with chopped tomato, cucumber, radish, lettuce, onion, hummus and/or tehina inside pita bread. Makes about 24 falafel balls.


BABA GHANOUJ (EGGPLANT WITH TEHINA)

INGREDIENTS:
1 large eggplant
1 medium onion
2 tbs. lemon juice
1/2 bunch parsley
1/2 cup tehina (do we need to define this?)
2 garlic cloves, crushed
2 tsp. water
1 tsp. salt
dash of cayenne pepper

DIRECTIONS:
Place whole unpeeled eggplant directly on a gas burner with flame set at medium, turning as the skin chars and inside becomes soft, or bake in a pan at 450 degrees F until charred and tender (about 30 minutes). Let cool slightly, cut in half lengthwise and scoop out eggplant pulp with wooden spoon (the wooden spoon preserves the flavor). Chop fine in a ceramic or wooden bowl. Grate onion on largest holes of a grater. Squeeze juice from onion. Chop parsley fine and blend with eggplant and onion. In a separate bowl, blend tehina thoroughly with lemon juice and garlic. Stir in small amount of water until white in color. Add to eggplant mixture with salt and dash of cayenne pepper. More lemon may be added for extra flavor. Garnish with parsley. Makes 2-1/2 to 3 cups.


HUMMUS

INGREDIENTS:
2 cups canned chickpeas
drained juice of 2 lemons
1 tsp. salt
1/4 tsp. cumin
3 tbs. pure tahini paste or 1 cup tehina (what is the difference?)
2 garlic cloves, mashed
2-3 tbs. oil (can I know what kind of oil or does it not matter?)
parsley (for garnish)

DIRECTIONS:
Place all the ingredients in a food processor or blender, mix until chickpeas are smooth. Refrigerate hummus in a covered container. Serve well-chilled, with chopped parsley on top. If desired, reserve 1/4 cup unmashed chickpeas and sprinkle on top. More garlic may be added, if desired. If pita is not available, crackers or thick slices of French or Italian bread may be used.


CHOLENT (STEW)

Cholent is a type of stew that has simmered over a very low flame for many hours (often up to 24 hours or more), before being served on Shabbat. Jewish law prohibits lighting a fire and cooking on the Sabbath, but it is permitted to prepare food in advance and keep it warm in a lit oven during the weekend.

INGREDIENTS:
1/2 cup white northern beans (close spacing below)
1/2 cup kidney beans
1/2 cup lima beans
2 tsp. vegetable oil
3 large onions, chopped
3 cloves garlic
1/2 cup barley
3 large potatoes, peeled and cut into chunks
1 - 15 oz. can tomato sauce

DIRECTIONS:
Put beans in large bowl and cover with cold water. Soak overnight. Drain beans and discard any dried-out beans. Heat oil in large pot. Sautee onions and garlic until onions are translucent (5-7 min). Add barley and beans. Cover with water by at least two inches and add salt & pepper to taste. Bring to a boil and cook 30 minutes over low flame. Add potatoes and tomato sauce and cook 30 minutes more. Place cholent in a crock pot overnight. Makes 8-10 servings. Cholent is often made with meat. You can add lean flanken, or brisket.


RUGELACH

INGREDIENTS:
2 cups all-purpose flour
1/4 tsp. salt
1 cup unsalted butter
1 - 8 oz. package cream cheese
1/3 cup sour cream
1/2 cup white sugar
1 tbs. ground cinnamon
1 cup finely chopped walnuts
1/2 cup raisins

DIRECTIONS:
Cut cold butter or margarine and cream cheese into bits. In food processor, pulse flour, salt, butter or margarine, cream cheese and sour cream until crumbly. Shape crumbly mixture into four equal disks, wrap each disk and chill 2 hours or up to 2 days. Roll each disk into a 9-inch round, keeping other disks chilled until ready to roll them. Combine sugar, cinnamon, chopped walnuts and finely chopped raisins (may substitute miniature chocolate chips for raisins). Roll each disk into a 9-inch round, keeping other disks chilled until ready to roll them. Sprinkle round with sugar/nut mixture. Press lightly into dough. With chefs knife or pizza cutter, cut each round into 12 wedges. Roll wedges from wide to narrow and end with point on outside of cookie. Place on ungreased baking sheets and chill rugelach 20 minutes before baking. Preheat oven to 350 degrees F. After rugelach are chilled, bake them in the center rack of your oven 22 minutes until lightly golden. Cool on wire racks. Store in airtight containers...they freeze very well.

Variations: Before putting the filling on the dough, use a pastry brush to layer apricot jam as well as brown sugar. Then add the recommended filling. You may also make a mixture of cinnamon and sugar and roll the rugelach in this prior to putting them on the cookie sheets.