Kosher and Traditional Jewish Cooking: Authentic Recipes From a Classic Culinary Heritage: 130 Delicious Dishes Shown in 220 Stunning Photographs (22 page)

Lightly cooked spinach with a little onion, olive oil, raisins and pine nuts is a typical Jewish Italian dish, which echoes the sweet-nut combination that is so popular on the Arab-influenced Sicilian table. It is universal in other Sephardi communities, for example in Greece and Turkey.

SERVES 4

50g/2oz/scant
1
/
2
cup raisins

1kg/2
1
/
4
lb fresh spinach leaves, washed

45ml/3 tbsp olive oil

6–8 spring onions (scallions), thinly sliced or 1–2 small yellow or white onions, finely chopped

50g/2oz/scant
1
/
2
cup pine nuts

salt and ground black pepper

1
Put the raisins in a small bowl and pour over boiling water to cover. Leave to stand for about 10 minutes until plumped up, then drain.

2
Cook the spinach in a pan over a medium-high heat, with only the water that clings to the leaves after washing, for 1–2 minutes until the leaves are bright green and wilted. Remove from the heat and drain well. Leave to cool.

3
When the spinach has cooled, chop roughly with a sharp knife.

4
Heat the oil in a frying pan over a medium-low heat, then lower the heat further and add the spring onions or onions. Fry for 5 minutes, or until soft, then add the spinach, raisins and pine nuts. Raise the heat and cook for 2–3 minutes to warm through. Season to taste and serve hot or warm.

Nutritional information per portion: Energy 198kcal/824kJ; Protein 5.2g; Carbohydrate 14.3g, of which sugars 11g; Fat 13.7g, of which saturates 1.6g; Cholesterol 0mg; Calcium 226mg; Fibre 3.1g; Sodium 218mg.

This dish of humble cabbage is far more exciting than you could imagine and not one to pass by. The leaves become silky, from being thinly sliced and par-boiled, and spicy and complex when cooked with Yemenite-inspired spicing.

SERVES 4–6

1 green or white cabbage, thinly sliced

30–60ml/2–4 tbsp olive oil

2 onions, chopped

5–8 garlic cloves, chopped

1
/
2
green (bell) pepper, chopped

2.5ml/
1
/
2
tsp curry powder

2.5ml/
1
/
2
tsp ground cumin

2.5ml/
1
/
2
tsp ground turmeric

seeds from 3–5 cardamom pods

1 mild fresh chilli, chopped

400g/14oz can tomatoes

pinch of sugar

juice of
1
/
2
–1 lemon

45–60ml/3–4 tbsp chopped fresh coriander (cilantro) leaves

1
Cook the cabbage in a large pan of boiling water for 5–8 minutes, or until tender. Drain the cabbage well and set aside.

2
Meanwhile, heat the oil in a frying pan, add the chopped onion and fry until softened, then add half the garlic and the green pepper and cook for 3–4 minutes, or until the pepper softens but the garlic does not turn brown.

3
Sprinkle all the spices into the pan, stir and cook for 1–2 minutes to bring out their flavour. Add the cabbage, the tomatoes and sugar, cover and cook over a low heat for 15–30 minutes until the sauce is thick.

4
Add the lemon juice and remaining garlic and cook for about 10 minutes. Stir in the chopped coriander and serve immediately.

Nutritional information per portion: Energy 81kcal/338kJ; Protein 1.9g; Carbohydrate 9.6g, of which sugars 8.3g; Fat 4.1g, of which saturates 0.6g; Cholesterol 0mg; Calcium 43mg; Fibre 2.7g; Sodium 12mg.

This classic salad lends itself to endless variety: add olives, diced beetroot or use lime in place of the vinegar. It is always wonderful.

SERVES 4–6

1 each red, green and yellow (bell) pepper, seeded

1 carrot

1 cucumber

6 tomatoes

3 garlic cloves, finely chopped

3 spring onions (scallions), sliced

30ml/2 tbsp chopped fresh coriander (cilantro) leaves

30ml/2 tbsp each chopped fresh dill, parsley and mint leaves

1
/
2
–1 hot fresh chilli, chopped (optional)

45ml/3 tbsp extra virgin olive oil

juice of 1–1
1
/
2
lemons

salt and ground black pepper

1
Using a sharp knife, finely dice the red, green and yellow peppers, carrot, cucumber and tomatoes and place them in a large mixing bowl.

2
Add the garlic, spring onions, coriander, dill, parsley, mint and chilli, if using, to the chopped vegetables and toss together to combine.

3
Pour the olive oil and lemon juice over the vegetables, season with salt and pepper to taste and toss together. Chill before serving.

Nutritional information per portion: Energy 116kcal/485kJ; Protein 3g; Carbohydrate 12.2g, of which sugars 11.7g; Fat 6.5g, of which saturates 1.1g; Cholesterol 0mg; Calcium 43mg; Fibre 3.8g; Sodium 21mg.

In Israel there are many Jews of Moroccan origin who have adapted their traditional native dishes to suit the fare of Israel.

SERVES 4

1 large cucumber, thinly sliced

2 cold, boiled potatoes, sliced

1 each red, yellow and green (bell) pepper, seeded and thinly sliced

300g/11oz/2
2
/
3
cups pitted olives

1
/
2
–1 hot fresh chilli, chopped, or 2–3 shakes of cayenne pepper

3–5 garlic cloves, chopped

3 spring onions (scallions), sliced, or 1 red onion, finely chopped

60ml/4 tbsp extra virgin olive oil

15ml/1 tbsp white wine vinegar

juice of
1
/
2
lemon, or to taste

15–30ml/1–2 tbsp chopped fresh mint leaves

15–30ml/1–2 tbsp chopped fresh coriander (cilantro) leaves

salt (optional)

1
Arrange the cucumber, potato and pepper slices and the pitted olives on a serving plate or in a dish.

2
Sprinkle the chopped fresh chilli or cayenne pepper over the salad and season with salt, if you like. (Olives tend to be very salty so you may not wish to add any extra salt.)

3
Sprinkle the garlic, onions, olive oil, vinegar and lemon juice over the salad. Chill before serving, sprinkled with the chopped mint leaves and coriander leaves.

Nutritional information per portion: Energy 304kcal/1257kJ; Protein 2.9g; Carbohydrate 17.1g, of which sugars 5.5g; Fat 25.2g, of which saturates 3.8g; Cholesterol 0mg; Calcium 66mg; Fibre 4.2g; Sodium 1700mg.