Recreating those tasty and exotic dishes from Israeli restaurants has never been easy for the home chef. But, now, with the publication of “What’s Cooking? at Hadassah College Jerusalem” that task is made much easier. The college, located in the heart of Jerusalem and sponsored by Hadassah, the Women’s Zionist Organization of America, has a culinary arts department that has trained a great many of Israel’s chefs.
The 163-page cookbook, a compendium of recipes by student chefs, is peppered with information about the origins of dishes and includes appetizers, breads, soups, eggs and dairy, entres and desserts.
The book costs $20; information: call (800) 928-0685, or email [email protected].
Following are some “What’s Cooking?” recipes that are perfect for Rosh Hashanah:
Carrot and Orange Soup with Spices | Serves 4-6
4 carrots, cut into chunks
3-4 minced shallots
4 minced garlic cloves
2 tsp. olive oil
3 1/4 cups chicken soup
juice of 1/2 orange
1 tsp. fresh ginger
pinch ground fresh nutmeg
salt and white pepper to taste
10-12 fresh basil leaves
Heat oil in a soup pot. Fry shallots and garlic until golden. Add carrots and cook.
Add chicken soup, cover and cook until carrots are tender.
Blend carrots in batches with half the liquid and return to pot. Slowly add liquid until desired consistency. Add orange and taste. Add ginger, nutmeg, salt and pepper.
To serve, pour into individual bowls and decorate with basil leaves.
Beef with Dried Prunes | Serves 6
oil
2 lbs. shoulder beef, cut in large cubes
6 onions cut in long strips
6 cut garlic cloves
5 peeled and mashed tomatoes
salt and pepper to taste
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. turmeric
1 3/4 cups dried prunes
1 cup peeled almonds for topping
Heat oil in a pot. Lightly brown meat.
In a second pot, heat oil and sauté onion. Add garlic and tomatoes, cook for 15 minutes.
Add meat to onion-garlic-tomato mixture. Add spices. Cook over low heat for 90 minutes. Add prunes and cook 30 minutes.
In a pan, heat a small amount of oil. Fry almonds until lightly browned. Serve on top.
Chicken Legs Stew and Rice | Serves 4-6
1/2 cup olive oil
1 eggplant, cut into cubes
1 cauliflower, cut into flowerettes
2 sliced carrots
3 cubed onions
4 sliced potatoes
6 chicken legs*
10 cut garlic cloves
3 cups water
1 1/2 cups rice
1 tsp. cardamom
pinch saffron
salt and pepper to taste
Place oil in a frying pan. Sauté eggplant for 5 minutes and put in a bowl. Sauté cauliflower and put in another bowl. Sauté carrots for 5 minutes and put in a third bowl. Sauté onions for 5 minutes and put in a fourth bowl.
Heat oil in a pan and sauté chicken legs with garlic until lightly browned. Pour water over chicken and simmer for 20 minutes. Strain and save liquid.
For rice, heat oil in a pot. Sauté rice with saffron, salt and pepper for 3 minutes. Heat 3 cups water and add to rice in order to partially cook for 10 minutes. Rice must be covered and simmered on a low flame. This is how to braise rice. Set aside.
Place potato slices in a pot. Add vegetables, one layer at a time. Then add chicken and rice in layers. Add chicken cooking liquid to cover the food and cover the pot. Bring to a boil. Reduce heat and cook 30 minutes.
To serve, turn pan’s contents over onto a serving plate.
*Lamb which is a common food item in Middle Eastern kitchens can be used instead of chicken.