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Recipe for Falafel. — from Sacred
Celebrations: A Jewish Holiday Handbook By Ronald
H. Isaacs and Kerry M. Olitzky. Ktav Publishing House:
Hoboken, New Jersey, 1994.
Falafel is a tastry treat sold on corners in Israel
and served at parties. It is fried chickpeas with various
toppings served in pita bread.
1 1/2 pounds chickpeas (canned or fresh; if fresh, soak
overnight)
6 cloves garlic
2 teaspoons salt
2 hot peppers
1 cup cold water
flour
cooking oil
Grind soaked (uncooked) chickpeas with garlic and salt,
using fine blade of a food processor.
Soak hot peppers in cold water for five minutes.
Mix water and seeds of peppers (not skins!) with chickpeas.
Rolling in hands covered with flour, form the mixture
into small balls about the size of walnuts.
Drop into boiling oil until balls turn golden brown
in color.
Serve wrapped in pita with green salad, pickles, and
olives.
Falafel is often served with hot sauce and tehina.
Recipe for Tahini. — from Israel Ministry
of Foreign Affairs (www.israel-mfa.gov.il)
Tahini is a topping used on many Israeli foods, like
falafel.
1 cup pure tahini (sesame paste)
2 garlic cloves, crushed
1/2 cup water dash of hot pepper (red)
1 tsp. salt
1/2 bunch chopped parsley
juice from 2 lemons pickles
3 tbs. olive oil
Mix tahini, garlic, water, pepper, salt and lemon juice
until you get smooth paste.
Add water if tehina is too thick.
Serve as a thin layer on a small plate, with a drop
or two of olive oil, garnish with pickles.
Sprinkle with parsley or mix the parsley with the dip.
Recipe for Hummus. — from Israel Ministry
of Foreign Affairs (www.israel-mfa.gov.il)
Hummus is a chick-pea dip eaten on warm pita bread in
Israel.
2 cups canned chick-peas, drained juice of 2 lemons
1 tsp. salt
1/4 tsp. cumin
3 tbs. pure tahini paste or 1 cup tehina (see above
recipe)
2 garlic cloves, mashed
2-3 tbs. oil parsley (for garnish)
Place all the ingredients in a food processor or blender,
mix until chick-peas are smooth.
Refrigerate hummus in a covered container.
Serve well-chilled, with chopped parsley on top.
If desired, reserve 1/4 cup unmashed chick-peas 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.
Recipe for Bourekas. — from Israel Ministry
of Foreign Affairs (www.israel-mfa.gov.il)
Bourekasim (plural of Bourekas) are a Jewish Sephardic
dish and are similar to American turnovers. A Bourekas
is an appetizer with leafy dough surrounding a filling
(cheese, potato, spinach, mushroom, etc.) on the inside.
It is a common treat in Israeli homes for Shabbat.
Dough
1/2 lb. margarine
1 tsp. salt
3 cups self-rising flour
warm water
Stuffing
1/2 cup cheese (feta)
1 cup cooked spinach
3 egg yolks
Garnish
1 egg yolk
4 cups sesame seeds
Dough:
Melt the margarine and mix with flour and salt.
Add warm water until able to roll dough.
Roll it, cut a leaf, and cut circles with a cup.
Stuffing:
Mix all the ingredients.
Put one teaspoon of stuffing on each dough circle.
Fold in half.
On top, spread yolk and sprinkle sesame seeds.
Place on a well-greased cookie tray and bake at 350 deg
F (180 deg C) until golden (approx. 15-20 min.).
Serve hot.
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