Jewish Soul Food: From Minsk to Marrakesh, More Than 100 Unforgettable Dishes Updated for Today's Kitchen

Jewish Soul Food: From Minsk to Marrakesh, More Than 100 Unforgettable Dishes Updated for Today's Kitchen

Language: English

Pages: 240

ISBN: 0805243089

Format: PDF / Kindle (mobi) / ePub

The author of the acclaimed The Book of New Israeli Food returns with a cookbook devoted to the culinary masterpieces of Jewish grandmothers from Minsk to Marrakesh: recipes that have traveled across continents and cultural borders and are now brought to life for a new generation.
For more than two thousand years, Jews all over the world developed cuisines that were suited to their needs (kashruth, holidays, Shabbat) but that also reflected the influences of their neighbors and that carried memories from their past wanderings. These cuisines may now be on the verge of extinction, however, because almost none of the Jewish communities in which they developed and thrived still exist. But they continue to be viable in Israel, where there are still cooks from the immigrant generations who know and love these dishes. Israel has become a living laboratory for this beloved and endangered Jewish food.
The more than one hundred original, wide-ranging recipes in Jewish Soul Food—from Kubaneh, a surprising Yemenite version of a brioche, to Ushpa-lau, a hearty Bukharan pilaf—were chosen not by an editor or a chef but, rather, by what Janna Gur calls “natural selection.” These are the dishes that, though rooted in their original Diaspora provenance, have been embraced by Israelis and have become part of the country’s culinary landscape. The premise of Jewish Soul Food is that the only way to preserve traditional cuisine for future generations is to cook it, and Janna Gur gives us recipes that continue to charm with their practicality, relevance, and deliciousness. Here are the best of the best: recipes from a fascinatingly diverse food culture that will give you a chance to enrich your own cooking repertoire and to preserve a valuable element of the Jewish heritage and of its collective soul.

(With full-color photographs throughout.)

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For the vegetables � cup dried chickpeas, soaked overnight in water 3 carrots, cut into large chunks 3 potatoes, peeled and quartered 2 onions, quartered 1 tablespoon extra virgin olive oil 2 large zucchini, cut into large chunks 1 pound (½ kg) butternut squash or pumpkin, cut into large chunks 1 small green cabbage, core removed, quartered 3 celery stalks with the leaves, halved crosswise 1 teaspoon salt � teaspoon freshly ground black pepper � teaspoon ground turmeric For the

Style The Jews of the Balkans have brought to Israel numerous versions of savory, flaky pies. The pies are usually made with phyllo or puff pastry and almost always incorporate piquant cheese. Here I would like to introduce you to some of the standouts: Banitza, Bourekas, Bouikos, Chukor, and Frojalda. Together they make the most charming Shavuot spread (hands down, the best place to celebrate Shavuot is at the table of a Balkan family). You can also include Spinach Flan and Sutlach—sweet rice

freshly ground black pepper 4 to 5 garlic cloves, finely chopped 5 medium potatoes, peeled and cut into wedges 1 large sweet potato, peeled and cut into 1-inch (2½-cm) cubes 2 medium carrots, cut into large chunks 2 tablespoons date honey (silan) or 1½ tablespoons regular honey 2 cups vegetable stock or water 2 cups pearl barley, rinsed ⅓ cup raisins or pitted and chopped prunes 1 head garlic, halved 1. Preheat the oven to 215°F (100°C). 2. Heat the olive oil in a large ovenproof pot

butter and yeast mixture, and knead for 5 to 6 minutes to a soft, shiny dough. Cover with plastic wrap and refrigerate for 2 hours. 3. Remove the dough from the refrigerator and knead briefly by hand. If it feels sticky, add a little bit of flour. 4. Preheat the oven to 350°F (180°C). Grease a 17 × 12-inch (40 × 30-cm) baking sheet. 5. Punch down the dough and knead briefly on a well-floured work surface. Divide the dough in half and roll one piece to a rectangle the size of the baking sheet.

Sesame Cookies, Savory (Ka’ak), 6.1, 6.2 Spinach Flan, 5.1, 5.2 Walnut-Stuffed Cookies (Ma’amoul), 8.1, 8.2 Wheat Berries with Honey, Nuts, and Dried Fruits (Ashureh) see also Balkan cuisines; Jerusalemite cuisine; and Turkish cuisine sesame (seeds): Cookies, Savory, 6.1, 6.2 Tahini Spread Sfikha (Open-Face Meat Bourekas), 6.1, 6.2 Shabbat, dishes for, itr.1, 7.1 Bread, Yemenite Slow-Baked (Kubaneh), 7.1, 7.2 Chicken, Stuffed, and Rice Hamin with Honey and Spices (T’bit), 7.1, 7.2

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