"Must-have, double-bag item"!!

Jon S said:

One of the most complete books on Sabbath:)

Couscous with tomato and onion

Burnt Eggplant and Mograbieh Soup

Pistachio Soup

3/4 cup unsalted shelled pistachio (4 oz, not dyed red)
2 cups veggie broth (16 fl. Oz)
1 medium leek (white and pale green parts only)
1/4 cup finely chopped onion
1 garlic clove, finely chopped
1/4 teaspoon finely grated peeled fresh ginger
1/8 teaspoon cayenne
1 1/2 tablespoons vegetable oil
1 tablespoon cumin seed
1/2 teaspoon coriander seed
2 cups water
3/4 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon turmeric
2 tablespoons rice flour
2 tablespoons dried barberries (aka "zereshk"... you can substitute cranberries soaked first in hot water)
1/2 teaspoon grape juice concentrate (grape molasses) or 1/2 teaspoon grape jelly
6 tablespoons fresh orange juice
2 tablespoons fresh lime juice

Directions:


Cook shelled pistachios in a small saucepan of boiling water 1 minute, then drain and rub off skins.

Transfer ½ cup skinned pistachios to a blander (reserve remainder), then add broth and blend until smooth, 1 to 2 minutes.

Chop leek and wash in a bowl of cold water, agitating it, then lift out with a slotted spoon and transfer to a bowl along with onion, garlic, ginger and cayenne.

Heat 2 T oil in a 3-4 quart heavy saucepan over moderately high heat until just beginning to smoke, then cook cumin and coriander seeds, stirring, until fragrant and a shade or two darker, 10 to 30 seconds. Stir in leek mixture, then reduce heat to moderately low and cook, covered, stirring occasionally, until vegetables are softened, about 5 minutes.

Add pistachio puree, water, salt, pepper, and turmeric, then whisk in rice flour and bring to a boil, whisking constantly. Reduce heat to low and gently simmer, covered, whisking occasionally, 30 minutes.

Meanwhile, heat remaining ½ T oil in a 7-8” heavy skillet over moderate heat until hot but not smoking, then cook barberries, grape molasses, and remaining ¼ c skinned pistachios, stirring, until combined and heated through, 30 seconds to 1 minute. (be careful not to burn barberries) Transfer to a small bowl.

Puree soup in 2 or 3 small batches in blender (use caution when blending hot liquids) until smooth, transferring to a large bowl.

Return soup to pot, then stir in juice and bring to a simmer. Season with salt and pepper. Serve soup topped with pistachio mixture.

Yotam Ottolenghi's watercress and chickpea soup with rosewater and ras el hanout

Yotam Ottolenghi's mejadra recipe

Bittersweet fried onions and lentils cooked with sweet spices and topped with yoghurt make a meal to remember.

Pasta in hot yogurt sauce

Barley Risotto with marinated feta

Latkes (Potato Cakes)

These were great, and the parsnip added an earthy dimension. They also passed my big latke test, which is can they be eaten cold from the fridge the next day with a sprinkle of coarse salt? Yes, oh yes. I shredded the vegetables on the shredding disk of my food processor. Parsnips first because they aren't wet like potatoes. If you keep kosher, serve these at a dairy meal or omit the butter and use all oil. These require attention so don't use too large a skillet. Once fried and drained, they'll keep crisp in a 200-degree oven. The authors credit their friend Helen Goh for perfecting this recipe and write: "Don't save latkes just for holidays though; they are truly marvelous and a good way to start any meal, or to accompany roasted beef."

• 5 1/2 cups peeled and shredded Yukon Gold potatoes (4 or 5 medium potatoes)
• 2 3/4 cups peeled and shredded parsnips, about 2 large parsnips
• 2/3 cup thinly sliced chives or finely chopped scallions
• 4 large egg whites
• 2 to 3 tablespoons cornstarch (I added a third tablespoon so this held together better)
• Kosher salt and freshly ground black pepper
• 5 tablespoons unsalted butter, divided
• 6 tablespoons or more canola oil or sunflower oil, divided
• Sour cream, to serve

Rinse potatoes in large bowl of cold water. Drain in colander, squeeze out excess water. Spread potatoes out on clean kitchen towel to dry completely.

In large bowl, mix potatoes, parsnips, chives, egg whites, cornstarch, 1 teaspoon salt and plenty of black pepper.

In large nonstick skillet, melt half the butter in half the oil over medium heat. With hands, one at a time, pick out a heaping 2 tablespoons latke mix; squeeze firmly to remove some liquid and shape into patties. Carefully place as many as can comfortably fit in the hot pan, push down gently and level with back of spoon. Fry 3 minutes on each side. Latkes need to be completely brown on outside. Remove fried latkes from oil, place on paper towels and keep warm while cooking the rest. Add remaining butter and oil as needed. Serve at once with sour cream on side.

Couscous with tomato and onion

Burnt Eggplant and Mograbieh Soup

Pistachio Soup

3/4 cup unsalted shelled pistachio (4 oz, not dyed red)
2 cups reduced-sodium chicken broth (16 fl. Oz)
1 medium leek (white and pale green parts only)
1/4 cup finely chopped onion
1 garlic clove, finely chopped
1/4 teaspoon finely grated peeled fresh ginger
1/8 teaspoon cayenne
1 1/2 tablespoons vegetable oil
1 tablespoon cumin seed
1/2 teaspoon coriander seed
2 cups water
3/4 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon turmeric
2 tablespoons rice flour
2 tablespoons dried barberries (aka "zereshk"... you can substitute cranberries soaked first in hot water)
1/2 teaspoon grape juice concentrate (grape molasses) or 1/2 teaspoon grape jelly
6 tablespoons fresh orange juice
2 tablespoons fresh lime juice

Directions:


Cook shelled pistachios in a small saucepan of boiling water 1 minute, then drain and rub off skins.

Transfer ½ cup skinned pistachios to a blander (reserve remainder), then add broth and blend until smooth, 1 to 2 minutes.

Chop leek and wash in a bowl of cold water, agitating it, then lift out with a slotted spoon and transfer to a bowl along with onion, garlic, ginger and cayenne.

Heat 2 T oil in a 3-4 quart heavy saucepan over moderately high heat until just beginning to smoke, then cook cumin and coriander seeds, stirring, until fragrant and a shade or two darker, 10 to 30 seconds. Stir in leek mixture, then reduce heat to moderately low and cook, covered, stirring occasionally, until vegetables are softened, about 5 minutes.

Add pistachio puree, water, salt, pepper, and turmeric, then whisk in rice flour and bring to a boil, whisking constantly. Reduce heat to low and gently simmer, covered, whisking occasionally, 30 minutes.

Meanwhile, heat remaining ½ T oil in a 7-8” heavy skillet over moderate heat until hot but not smoking, then cook barberries, grape molasses, and remaining ¼ c skinned pistachios, stirring, until combined and heated through, 30 seconds to 1 minute. (be careful not to burn barberries) Transfer to a small bowl.

Puree soup in 2 or 3 small batches in blender (use caution when blending hot liquids) until smooth, transferring to a large bowl.

Return soup to pot, then stir in juice and bring to a simmer. Season with salt and pepper. Serve soup topped with pistachio mixture.

Yotam Ottolenghi's watercress and chickpea soup with rosewater and ...

Yotam Ottolenghi's mejadra recipe

Bittersweet fried onions and lentils cooked with sweet spices and topped with yoghurt make a meal to remember.

Conchiglie with yoghurt, peas and chile

Barley Risotto with marinated feta

Latkes (Potato Cakes)

These were great, and the parsnip added an earthy dimension. They also passed my big latke test, which is can they be eaten cold from the fridge the next day with a sprinkle of coarse salt? Yes, oh yes. I shredded the vegetables on the shredding disk of my food processor. Parsnips first because they aren't wet like potatoes. If you keep kosher, serve these at a dairy meal or omit the butter and use all oil. These require attention so don't use too large a skillet. Once fried and drained, they'll keep crisp in a 200-degree oven. The authors credit their friend Helen Goh for perfecting this recipe and write: "Don't save latkes just for holidays though; they are truly marvelous and a good way to start any meal, or to accompany roasted beef."

• 5 1/2 cups peeled and shredded Yukon Gold potatoes (4 or 5 medium potatoes)
• 2 3/4 cups peeled and shredded parsnips, about 2 large parsnips
• 2/3 cup thinly sliced chives or finely chopped scallions
• 4 large egg whites
• 2 to 3 tablespoons cornstarch (I added a third tablespoon so this held together better)
• Kosher salt and freshly ground black pepper
• 5 tablespoons unsalted butter, divided
• 6 tablespoons or more canola oil or sunflower oil, divided
• Sour cream, to serve

Rinse potatoes in large bowl of cold water. Drain in colander, squeeze out excess water. Spread potatoes out on clean kitchen towel to dry completely.

In large bowl, mix potatoes, parsnips, chives, egg whites, cornstarch, 1 teaspoon salt and plenty of black pepper.

In large nonstick skillet, melt half the butter in half the oil over medium heat. With hands, one at a time, pick out a heaping 2 tablespoons latke mix; squeeze firmly to remove some liquid and shape into patties. Carefully place as many as can comfortably fit in the hot pan, push down gently and level with back of spoon. Fry 3 minutes on each side. Latkes need to be completely brown on outside. Remove fried latkes from oil, place on paper towels and keep warm while cooking the rest. Add remaining butter and oil as needed. Serve at once with sour cream on side.

Burnt Eggplant and Mograbieh Soup

Pistachio Soup

3/4 cup unsalted shelled pistachio (4 oz, not dyed red)
2 cups reduced-sodium chicken broth (16 fl. Oz)
1 medium leek (white and pale green parts only)
1/4 cup finely chopped onion
1 garlic clove, finely chopped
1/4 teaspoon finely grated peeled fresh ginger
1/8 teaspoon cayenne
1 1/2 tablespoons vegetable oil
1 tablespoon cumin seed
1/2 teaspoon coriander seed
2 cups water
3/4 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon turmeric
2 tablespoons rice flour
2 tablespoons dried barberries (aka "zereshk"... you can substitute cranberries soaked first in hot water)
1/2 teaspoon grape juice concentrate (grape molasses) or 1/2 teaspoon grape jelly
6 tablespoons fresh orange juice
2 tablespoons fresh lime juice

Directions:


Cook shelled pistachios in a small saucepan of boiling water 1 minute, then drain and rub off skins.

Transfer ½ cup skinned pistachios to a blander (reserve remainder), then add broth and blend until smooth, 1 to 2 minutes.

Chop leek and wash in a bowl of cold water, agitating it, then lift out with a slotted spoon and transfer to a bowl along with onion, garlic, ginger and cayenne.

Heat 2 T oil in a 3-4 quart heavy saucepan over moderately high heat until just beginning to smoke, then cook cumin and coriander seeds, stirring, until fragrant and a shade or two darker, 10 to 30 seconds. Stir in leek mixture, then reduce heat to moderately low and cook, covered, stirring occasionally, until vegetables are softened, about 5 minutes.

Add pistachio puree, water, salt, pepper, and turmeric, then whisk in rice flour and bring to a boil, whisking constantly. Reduce heat to low and gently simmer, covered, whisking occasionally, 30 minutes.

Meanwhile, heat remaining ½ T oil in a 7-8” heavy skillet over moderate heat until hot but not smoking, then cook barberries, grape molasses, and remaining ¼ c skinned pistachios, stirring, until combined and heated through, 30 seconds to 1 minute. (be careful not to burn barberries) Transfer to a small bowl.

Puree soup in 2 or 3 small batches in blender (use caution when blending hot liquids) until smooth, transferring to a large bowl.

Return soup to pot, then stir in juice and bring to a simmer. Season with salt and pepper. Serve soup topped with pistachio mixture.

Yotam Ottolenghi's watercress and chickpea soup with rosewater and ...

Latkes (Potato Cakes)

These were great, and the parsnip added an earthy dimension. They also passed my big latke test, which is can they be eaten cold from the fridge the next day with a sprinkle of coarse salt? Yes, oh yes. I shredded the vegetables on the shredding disk of my food processor. Parsnips first because they aren't wet like potatoes. If you keep kosher, serve these at a dairy meal or omit the butter and use all oil. These require attention so don't use too large a skillet. Once fried and drained, they'll keep crisp in a 200-degree oven. The authors credit their friend Helen Goh for perfecting this recipe and write: "Don't save latkes just for holidays though; they are truly marvelous and a good way to start any meal, or to accompany roasted beef."

• 5 1/2 cups peeled and shredded Yukon Gold potatoes (4 or 5 medium potatoes)
• 2 3/4 cups peeled and shredded parsnips, about 2 large parsnips
• 2/3 cup thinly sliced chives or finely chopped scallions
• 4 large egg whites
• 2 to 3 tablespoons cornstarch (I added a third tablespoon so this held together better)
• Kosher salt and freshly ground black pepper
• 5 tablespoons unsalted butter, divided
• 6 tablespoons or more canola oil or sunflower oil, divided
• Sour cream, to serve

Rinse potatoes in large bowl of cold water. Drain in colander, squeeze out excess water. Spread potatoes out on clean kitchen towel to dry completely.

In large bowl, mix potatoes, parsnips, chives, egg whites, cornstarch, 1 teaspoon salt and plenty of black pepper.

In large nonstick skillet, melt half the butter in half the oil over medium heat. With hands, one at a time, pick out a heaping 2 tablespoons latke mix; squeeze firmly to remove some liquid and shape into patties. Carefully place as many as can comfortably fit in the hot pan, push down gently and level with back of spoon. Fry 3 minutes on each side. Latkes need to be completely brown on outside. Remove fried latkes from oil, place on paper towels and keep warm while cooking the rest. Add remaining butter and oil as needed. Serve at once with sour cream on side.