Leek with peanut sauce

2.2 lbs cleaned leek
½ head iceberg lettuce
4 tbsp peanut butter
2/3 tsp sambal badjak (mild)
2/3 tsp lime or lemon juice
2/3 tsp brown sugar
1½ tsp sweet thick soy sauce (ketjap manis)
1 banana
2 hard-boiled eggs
3 tbsp roasted shredded coconut with peanuts

Only use the white and light-green parts of the leek. Cut into 4 centimetre / 1½” pieces. Boil the leek in plenty of water to which salt is added. Cook for ten minutes on low heat and drain in a colander. Keep the stock.

Cut the lettuce into small strips, wash and dry well.

Pour eight tbsp of the stock through a sieve into a small saucepan and boil. Mix in the peanut butter and bring to a boil. Stir until the sauce is thick. Keep on low heat and add sambal, lime juice, sugar and soy sauce.

Slice the banana and eggs. Put the lettuce strips on individual plates, place the leek pieces on top and pour the hot sauce over them. Sprinkle with nuts/coconut and frame with slices of banana and egg. Serve with rice.

1 lb Brussels sprout, trimmed (try to get all about the same size)
1/4 cup extra virgin olive oil
1/4 cup agave nectar (or honey)
2 tablespoons prepared stone ground mustard
2 tablespoons minced garlic
1 lemon, juice of (optional)

Directions:

Preheat oven to 350°F.

Line a rimmed baking sheet with parchment or aluminum foil.

In a mixing bowl, whisk together olive oil, agave, mustard and garlic.

Put brussel sprouts in bowl and toss to coat.

Spread evenly on baking sheet in a single layer.

Bake, uncovered, for 30 minutes, until tender.

Squeeze lemon juice over to taste, if desired.

Sabich – Iraqi Jewish Eggplant Sandwich
Vegetarian; vegan if you omit the egg; gluten free if you omit the pita and serve as a salad
Makes 4 sandwiches

• 4 pieces good pita bread
• 4 hard boiled eggs (see note above), peeled and sliced
• 1-2 large eggplants, peeled and sliced 1/4" or so thick
• vegetable oil for frying
• 2 roma tomatoes, finely diced
• 1/2 English cucumber, finely diced
• juice of 1 lemon
• hummus (bought or make your own)
• prepared tahina (bought or make your own)
• 1/2 flat leaf parsley
• 1/2 small white onion minced
• 1/2 c. pickle, cut into small slices or cubes
• amba – mango pickle, or failing that, hot sauce of your choice – harissa maybe?

1. Make a simple salad of the tomatoes, cucumber, and lemon juice, with salt to taste.
2. Fry the eggplant in batches until thoroughly tender and browned; drain on paper towels and sprinkle with salt.
3. While the eggplant is frying, put each of the other ingredients in bowls so everyone can build a sandwich to their own specifications.
4. Toast or grill the pita bread.

White Bean Hummus with Frizzled Shallots

(“The Hadassah Everyday Cookbook: Daily Meals for the Contemporary Jewish Kitchen")

This riff on chickpea hummus has a slightly mellower flavor than the original and tastes delicious spread on crackers, sandwiches or crostini. The frizzled shallots add an unexpected twist of sweet, caramelized flavor. Serves 4–6

For shallots:
Vegetable oil for frying
2 small shallots, thinly sliced
1/4 teaspoon salt

For hummus:
1 large (19-ounce) can white beans (e.g. cannellini), rinsed and drained
2 tablespoons lemon juice
2 tablespoons tahini
1 clove garlic
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon freshly ground
black pepper
1/3 cup olive oil, plus more
for garnish

1) Fill a small, cold skillet with about 1/4-inch of vegetable oil. Add shallots and turn heat to medium-high. Cook until browned and crispy, 6–8 minutes.

2) Meanwhile, combine all hummus ingredients except oil in food processor; turn machine on and pour the oil into the mixture in a smooth stream. Process until smooth. Transfer hummus to a bowl and top with shallots and an additional drizzle of oil.

Hearty Vegetarian Borscht

Lia's Walnut Burgers 

Wow, these are so easy to make, they even look like the real deal! 

2 large eggs 

2/3 cups soft whole-wheat bread crumbs 

1/2 cup chopped walnuts 

1/2 cup sliced green onions 

1/2 cup toasted wheat germ 

1/2 cup small-curd cottage cheese 

2 tablespoons chopped parsley 

1 teaspoon dried basil 

1/2 teaspoon dried oregano 

1/2 teaspoon smoked paprika

Garlic salt 

4 slices (1/8 in. thick, 3 oz. total) jack cheese 

Toasted buns or bread 


In a bowl, beat eggs to blend. Stir in crumbs, walnuts, green onions, wheat germ, cottage cheese, parsley, basil, oregano, and paprika. Add garlic salt to taste. 

On an oiled 12- by 15-inch baking sheet, shape mixture into 4 patties, each 1/2 inch thick. Broil 3 inches from heat until deep golden, turning once, about 6 minutes total. Top with jack cheese and broil until melted, about 30 seconds more.

Muhammara (Red Pepper Walnut Dip)

1-1 ½ cup roasted red peppers, drained
1/2 cup fresh bread crumbs
1/3 cup walnuts, finely chopped
2-3 cloves of garlic, minced
1 Tbsp fresh lemon juice
1 Tbsp pomegranate molasses
½-1 tsp ground cumin
½ tsp hot red pepper flakes (optional)
2-3 Tbsp extra virgin olive oil
½ tsp salt to taste

Blend all the ingredients but the olive oil in a food processor blend until mixture is smooth. You may also leave it a little chunky if you like it that way. Stir in oil gradually. Transfer muhammara to a serving bowl and if desired, garnish with fresh parsley/mint.

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.

Author: Yotam Ottolenghi from his book Jerusalem

ITAL CURRY EGGPLANT RUNDOWN RECIPE

Ingredients:
1 large dried coconut
3 medium sized eggplants.
1 small onion finely chopped
3 coves of garlic finely chopped
1 medium tomato pureed
2 teaspoons of grated ginger
3/4 teaspoon salt or to taste (optional)
1 heaping tablespoon of curry powder
1 teaspoon thyme

Process: Eggplants

a) Bake eggplants in oven at 400 degrees for roughly 45 minutes or until soft to the touch
b) Cool eggplants, and remove the skin
c) Cut into one inch pieces

Process: Coconut Rundown

Most recipes for rundown use canned coconut milk instead of fresh coconut for ease of use. This recipe uses real coconut. (However, you can substitute two cups of canned coconut milk.) Rundown is really boiling down coconut milk to form a custard and coconut oil.

Break open the coconut. Taste to ensure they coconut is fresh. Remove the coconut “meat” from the shell with a knife. This is dangerous as you run the risk of cutting yourself. Therefore you should proceed cautiously until you get the hang of it. Cut the coconut “meat” into small pieces and chop up in a blender using the chop setting. Use just enough water to chop coconut in blender. Chop coconut in batches so as not to overload the blender.

Blend the coconut in batches until the coconut is a fine consistency and the liquid resembles milk. Use a large strainer to separate the coconut from the milk. Hand squeeze any remaining milk from the residue. 

In a large uncovered cooking pot bring the coconut milk to a rapid boil then reduce the flame to medium and cook until the water evaporates and about a cup and a half combination of clear liquid (oil) and custard (see picture below) remains. This takes approximately 1 to 11/2 hours.

Process: Combine

Add onion, garlic, ginger, salt, tomato puree, and curry powder to coconut rundown. Simmer for about 8 to 10 minutes. Add chopped up eggplant. Cook for 15 minutes.

Pureed Beetroot with Yoghurt and Za’atar – Ottolenghi, Jerusalem

6 medium beets trimmed
2 small garlic cloves, crushed
1 small red chilli, seeded and minced
250g plain Greek yogurt
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons Date syrup (or pure maple syrup works too)
1 tablespoon Za’atar
Salt
Handful roasted, crushed hazelnuts
2 tablespoons goat cheese, crumbled
2 spring onions, thinly sliced

Preheat the oven to 350°. Wash and trim the beetroot and wrap each one individually in silver foil. Place in a baking tray and cook for about an hour – until you can pierce them with a sharp knife.

Once cool peel the beetroot, cut into wedges and transfer to a food processor. Add the garlic, chilli and yoghurt and pulse until blended. Add the olive oil, date or maple syrup and za’atar and puree. Season with salt. Scrape into a wide, shallow bowl. Scatter the hazelnuts, goat cheese and spring onion on top and serve.

Salad

Reprinted from Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamimi

Chickpea and Red Pepper Salsa

Ingredients

1 15-ounce can chickpeas, rinsed and roughly chopped
4 scallions, sliced
1 cup arugula, chopped
2 jarred roasted red peppers, chopped (1/4 cup)
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
kosher salt and black pepper
dippers (such as toasted pitas and grilled flat bread)

Directions

In a medium bowl, combine the chickpeas, scallions, arugula, red peppers, lemon juice, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Serve with the dippers.