Now that summer is upon us, I've been on a bit of a bulgur salad kick. I've
been experimenting with different regional interpretations of salads
prepared with soaked bulgur. They have amazing flavor, since they usually
contain a lot of fresh herbs and vegetables and require no cooking, or at
the most, a soak in boiling water.
I also feel that these salads are a powerhouse of fiber and vitamins
(especially vitamin A and folic acid), yet my finicky digestive tract has no
trouble digesting them. I really love cold salads, even when it's not hot
outside, but when it IS hot, they are wonderfully cooling.
I am loosely basing my creations on the different variations in my Claudia
Roden book: The New Book of Middle Eastern Food. I know some people on this
list don't like her, but I find her recipes delightful. Here's one recipe I
made that was based on Roden's recipe for the Turkish bulgur salad known as
Batrik. I added the chopped leaves of one bunch of parsley, because I like
parsley. Otherwise, the recipe is faithful to Roden's original.
3/4 cup fine-ground bulgur
1 pound tomatoes, peeled, cored, and blended
1 teaspoon tomato paste
3 Tablespoons olive oil
salt to taste
a pinch or more of crushed red pepper flakes
Leaves of one bunch of parsley, chopped
1 small mild onion or 5 scallions, finely chopped
1/2 cup walnuts or pistachios, or a mixture of the two (I chopped the nuts
and topped the salad with them)
Mix bulgur with the blended tomatoes and tomato paste and leave for an hour
or until the grain has become tender. Add a little water if it hasn't.
Add the oil, salt, and red pepper flakes.
Before serving stir in the parsley, onion, and nuts.
Today, I made one that was completely different and contained scallions,
mint, parsley, chopped jalapenos and finely chopped tomatoes (I cored,
peeled, and seeded them because that's my preference). It also had lots of
fresh lemon juice, oilve oil, plus a bit of tomato paste, and the bulgur was
softened in boiling water, then squeezed dry in a collander. I plan to keep
experimenting with different proportions, herbs, and vegetables. Each salad
has a different character and I can't make up my mind that one is better
than another!
Varda Epstein
Efrat
I was in the new Eden Teva Market "health food" store (you have to use
the term loosely with these stores) in the Maarav Rishon Industrial
area. All I can say is WOW. Although not quite as big as Whole Food
stores in the U.S., it glistens and glitters just like the best of
them. THE PLACE IS NOT UNDER HASHGACHA and you have to be very careful
with buying there. They have a juice bar, sushi bar, chocolate bar,
bakery, chamutzim area... in short, a gourmet market (Dean and DeLuca?)
comes to mind when you walk in there. They have fabulous alternative
pastas, so many different soy milks, shmears etc. I actually only went
in for the one item we need and didn't walk out with much else (Okay,
honey was 9.90 for a 350 gr jar so I got that) but it sure was tempting.
Recommended if you ever get to that area, if only for a look-see.
I have a really good (American) recipe, calling for soaked overnight
whole dried apicots which are cooked in sugar and used as a cake
filling. is there anyway to do this bug free? would soaking halved
apricots defeat the purpose?
thanks
menucha
Use apricot jam.
(Mod. note: I am approving the following Halachic question even though these
issues tend to get out of hand, because I think it's of general FOOD interest
and benign enough. Please keep it civil; no bashing or ridiculing, please.
Just the facts, ladies and gents!)
Incidentally... and this is a serious question, I'm not trying to be
facetious or anything. What did people do about bugs in the old days?
Is it sufficient to check with the naked eye and/or soak in a vinegar
solution to kill any bugs that might be hiding out? Is the issue of
bugs bigger today because we have microscopes and can therefore find
more critters which would have otherwise gone unnoticed? Honestly, I'm
confused.
Shelly
> I have a really good (American) recipe, calling for soaked overnight
> whole dried apicots which are cooked in sugar and used as a cake
> filling. is there anyway to do this bug free? would soaking halved
> apricots defeat the purpose?
> thanks
> menucha
On Wed, Jul 02, 2008 at 08:56:57AM -0700, Shelly wrote:
>
> Incidentally... and this is a serious question, I'm not trying to be
> facetious or anything. What did people do about bugs in the old days?
> Is it sufficient to check with the naked eye and/or soak in a vinegar
> solution to kill any bugs that might be hiding out? Is the issue of
> bugs bigger today because we have microscopes and can therefore find
> more critters which would have otherwise gone unnoticed? Honestly, I'm
> confused.
There are two rulings which may or may not be practiced. If there is a
question ask your rabbi if they are followed or not, or if the hecksher
for a particular food follows them or not.
Allowing the following isone of the major differences between regular
kashrut and "l'mihedrin". (to the strongest).
One is the "1 in 60" rule. If something is contaminated with a nonkosher
substance, such as bugs, if its less than 1 part in 60 it is considered
acceptable.
This was replaced by some people with the "bring in the professional cook
to taste it" rule. If it could not be tasted by a professional cook's
refined palate, it was considered to small to be concerned with.
It was also used at times because of the ACCIDENTAL contamination of
meat with milk and vice versa.
The second is the "if you can't see it, it does not exist" rule. This was
certainly in effect until the invention an widespread publication of the
microscope and AFAIK is still in use by some authorities.
It has been applied to geneticaly modified bacteria, e.g. bacteria which
produce enzymes which normally are produced by animals. Since the
bacteria are not visible to the naked eye they are not considered
animals in terms of kashrut. Check with your rabbi if it is an issue for
you or not.
Flour is another issue entirely. There is no way to remove insect eggs
from flour. Normally flour is filtered through a screen to remove any
insects dead or alive in it. One thing you can do is to store the flour
in a freezer at 0F or below (a normal 10F freezer is too warm) for at least
48 hours. Some (food) authorities suggest a week. Then the flour can be
stored at room temperature with almost no chance of any insects hatching.
Note that flour deteriorates quickly at about 80F anyway, so storing it
in the freezer will produce better results. Allow it to return to room
temperature if you use it with yeast.
Note that I have for many years stored my flour in the freezer or at least
kept it there for 48 hours and have never (foo,foo,foo) found any insect
contamination in it.
I have found it in KOSHER pasta and rice, which was not treated in the freezer
and left for a long time (6 months or more), so I now freeze rice and
pasta unless I intend to use it quickly.
Geoff.
--
Geoffrey S. Mendelson, Jerusalem, Israel gsm@... N3OWJ/4X1GM
The one in sixty rule does not apply to whole bugs (Yoreh Deah 100)
Getting back to my dried apricots question
:-) to which I never got an answer. II was referring to
the worms which are sometimes found in dried apricots and whether you
keep halacha or not, are disgusting and undesirable.
The recipe called to soak dried apricots overnight, and use them as a
cake filling. would this work if I halve the apricots first?
thanks,
menucha
Geoffrey S. Mendelson wrote:
On Wed, Jul 02, 2008 at 08:56:57AM -0700, Shelly wrote:
Incidentally... and this is a serious question, I'm not trying to be
facetious or anything. What did people do about bugs in the old days?
Is it sufficient to check with the naked eye and/or soak in a vinegar
solution to kill any bugs that might be hiding out? Is the issue of
bugs bigger today because we have microscopes and can therefore find
more critters which would have otherwise gone unnoticed? Honestly, I'm
confused.
There are two rulings which may or may not be practiced. If there is a
question ask your rabbi if they are followed or not, or if the hecksher
for a particular food follows them or not.
Allowing the following isone of the major differences between regular
kashrut and "l'mihedrin". (to the strongest). One is the "1 in 60" rule. If something is contaminated with a nonkosher
substance, such as bugs, if its less than 1 part in 60 it is considered
acceptable.
I can't see why it wouldn't work if you halve the apricots before soaking, but just wondering... maybe it'd be easier and just as tasty to use a chunky apricot jam?
-- Channah Koppel
p.s. yeah, the 1 in 60 rule is for basar b'chalav, not bugs
I've eaten (but not yet made) ice cream which was made by mixing 1 container of parev whip with 1 container of Prigat frozen fruit juice concentrate. I think that was the whole thing, and it was very good.
Scald milk until bubbles form around edge. Remove from heat. Add sugar and salt. Stir until dissolved. Stir in half and half, vanills and whipping cream. Cover and refrigerate 30 minutes. Freeze as directed.
Immediately, moving dasher, stir in chocolate.
Variation:
Mint Chocolate Chip: Add peppermint extract (2 teaspoons for 4 quart or 1 tablespoon for 6 quart) and green food coloring (1/4 teaspoon for 4 quart or 1/2 teaspoon for 6 quart) to mixture before refrigerating. Proceed as directed.
1. In a small bowl, sprinkle gelatin over apple juice. Let sit, stirring occasionally, until gelatin is dissolved and softened, about 10 minutes.
2. In a medium saucepan, whisk together honey and 2 cups soy milk. Cook until just hot, stirring frequently; remove from heat. Add softened gelatin to hot milk
mixture, stirring until gelatin is completely dissolved. Stir in remaining soy milk and peppermint extract; let cool, cover, and refrigerate until very well-chilled
3. Spoon chilled mixture into the canister of an ice cream maker and freeze according to manufacturer's directions.
Makes about 1 quart.
per 1/2 cup serving: 127 cal (17% from fat), 4g prot, 2.4 fat, 22g carb, 80mg sod, 0mg chol, 0.6g fiber.
1. In a small bowl, sprinkle gelatin over apple juice. Let sit, stirring occasionally, until gelatin is dissolved and softened, about 10 minutes.
2. In a medium saucepan, whisk together honey and 2 cups soy milk. Cook until just hot, stirring frequently; remove from heat. Add softened gelatin to hot milk mixture, stirring until gelatin is completely dissolved. Stir in remaining soy milk and vanilla; let cool, cover, and refrigerate until very well-chilled.
3. Spoon chilled mixture into the canister of an ice cream maker and freeze according to manufacturer's directions.
per 1/2 cup serving: 123 cal (16% from fat), 3g prot, 2g fat, 22g carb, 58mg sod, 0mg chol, 0.6g fiber
Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Fruit Ice Cream Low-Cal Low-Fat Tofu
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound soft tofu -- drained 10 ounces frozen unsweetened strawberries -- or more
1 cup sugar 1/2 cup 1% soy milk 2 tablespoons fresh lemon juice 1 tablespoon vanilla extract pinch salt
In blender or processor, purée all ingredients in 2 equal batches (if needed) until very smooth.
Pour mixture into ice-cream maker and freeze according to manufacturer's directions. Serve right away or transfer to airtight container and freeze up to 3 days.
Note: For extra fruit flavour, fold in a cup or so of hulled and sliced fresh strawberries after ice cream is almost frozen (about 20 minutes with the machine on), so they distribute evenly and don't all sink to the bottom of the bowl. Other fruit (fresh and frozen may also be used). Caution with fresh pineapple and papaya, due to the enzymes - it may not freeze. Use canned.
I doubt this would be the
case. Even when soaked whole, they will plump up. You have
nothing to lose by trying. I say: go for it! And sei
matzliach.
Ruth
At 1:11 PM +0300 7/3/08, menucha wrote:
I was afraid they'd get too waterlogged,
and this would affect the consistency.
Ruth Baks wrote:
Re: [israel-food] Re: dried
apricots
I see no reason
why cutting them open would affect the outcome of the cake. You
can split them in half, but don't cut all the way through; eg.
butterfly them so they open like a book. Inspect, then close
again. Sounds fine to me.
Ruth
Baks
Jerusalem
At 10:10 AM +0300 7/3/08, menucha
wrote:
The one in sixty rule does not apply to
whole bugs (Yoreh Deah 100)
Getting back to my dried apricots question :-) to which I never
got an answer. II was referring to the worms which are sometimes found
in dried apricots and whether you keep halacha or not, are disgusting
and undesirable.
The recipe called to soak dried apricots overnight, and use them as a
cake filling. would this work if I halve the apricots first?
thanks,
menucha
I was afraid they'd get too waterlogged, and this would affect the
consistency.
Ruth Baks wrote:
Re: [israel-food] Re: dried
apricots
I see no reason why cutting
them open would affect the outcome of the cake. You can split
them in half, but don't cut all the way through; eg. butterfly them so
they open like a book. Inspect, then close again. Sounds
fine to me.
Ruth Baks
Jerusalem
At 10:10 AM +0300 7/3/08, menucha wrote:
The one in sixty rule does not apply
to
whole bugs (Yoreh Deah 100)
Getting back to my dried apricots question :-) to which I never
got an answer. II was referring to the worms which are sometimes found
in dried apricots and whether you keep halacha or not, are disgusting
and undesirable.
The recipe called to soak dried apricots overnight, and use them as a
cake filling. would this work if I halve the apricots first?
thanks,
menucha
I see no reason why cutting
them open would affect the outcome of the cake. You can split
them in half, but don't cut all the way through; eg. butterfly them so
they open like a book. Inspect, then close again. Sounds
fine to me.
Ruth Baks
Jerusalem
At 10:10 AM +0300 7/3/08, menucha wrote:
The one in sixty rule does not apply to
whole bugs (Yoreh Deah 100)
Getting back to my dried apricots question :-) to which I never
got an answer. II was referring to the worms which are sometimes found
in dried apricots and whether you keep halacha or not, are disgusting
and undesirable.
The recipe called to soak dried apricots overnight, and use them as a
cake filling. would this work if I halve the apricots first?
thanks,
menucha
Funny, I'll be experimenting with something similar this morning. I'm
making a coconut milk semifreddo, but with eggs.
Do a web search for "coconut milk ice cream recipe" or "coconut milk
semifreddo recipe." There are at least a few recipes floating around
the web for Thai style ice cream that uses coconut milk as its base
(no eggs, no dairy).
Shelly
> Hi!
> Does anyone out there have any recipes for ice cream that don't contain egg
> yolks or better yet no eggs at all?
> I'm looking for something cream based that I can make pareve.
> Thanks!
> Tamar Kamins
Actually, I answered your apricot question by suggesting you use
apricot jam instead. Incidentally, apricot jam is commonly used as a
confectionary glaze.
I'm not clear as to why halving the apricots first wouldn't work. I
haven't seen the recipe, so I don't know whether preserving the whole
apricot is important or not, but I imagine it would only be important
for aesthetic reasons. On the other hand, I don't imagine that anyone
would be examining the inside of the cake.
The purpose of soaking the apricots first is to plump them up a bit
and make them a little more moist, I imagine. If so, again, I can't
imagine why halving them first would make a difference. Actually, come
to think of it, I don't think I've ever seen a dried apricot that
wasn't halved. That's how they get the pits out.
Shelly
> The one in sixty rule does not apply to whole bugs (Yoreh Deah 100)
>
> Getting back to my dried apricots question :-) to which I never got an
> answer. II was referring to the worms which are sometimes found in dried
> apricots and whether you keep halacha or not, are disgusting and
> undesirable.
> The recipe called to soak dried apricots overnight, and use them as a
> cake filling. would this work if I halve the apricots first?
> thanks,
> menucha
Menucha wrote: <The recipe called to soak dried apricots overnight, and use
them as a cake filling. would this work if I halve the apricots first?>
I'm sorry you didn't get an answer, so I'll answer you, now. I halve the
apricots, check them, and then stick them back together. Works for me. I do
the same with prunes for compote.
As for Shelly's question, I'm no posek, but I learned that one gets forty
lashes for each bug or worm consumed, whether or not you saw the critter.
Microscopes helped us to know that critters hide in things we previously
thought were safe from bugs, such as, for instance, scallions, which contain
scads of microscopic insects.
One solution that I can't bring myself to use is to blend or grind the
offending veg or fruit, because it's only whole critters that are the
problem, AFAIK. I know one member of this list uses this approach
and makes vegetable kugels.
Varda Epstein
Efrat
I've made vegan parve ice cream just by whipping up some Rich Whip and
whipping in a can (okay, plastic can) or frozen juice (the Prigat
brand). I've done this with limonana, forest fruits and mango (not all
together) with very good results.
-- Mirj
--- In israel-food@yahoogroups.com, "Tamar Kamins" <jkamins@...> wrote:
>
> Hi!
> Does anyone out there have any recipes for ice cream that don't
contain egg
> yolks or better yet no eggs at all?
> I'm looking for something cream based that I can make pareve.
> Thanks!
> Tamar Kamins
>
I saw a jar of this spice and wonder what spices make up this mix. Is it a strong spice? Peppery? The yellow color make me think it must be some comination of turmeric and/or curry.
Debbie
************** Gas prices getting you down? Search AOL Autos for fuel-efficient used cars. (http://autos.aol.com/used?ncid=aolaut00050000000007)
Now I know this is months later, but I just baked some hamentaschen
...I made the dough just to use up the rest of the chocolate filling
that was in my fridge. It just shows that it is still good so many
months later. Any, I figure my husband will eat them an they will
stay good in the freezer.
But, I was wondering if you have any other dough suggestions for a
filling like this? It is a filling made of butter or margarine, good
chocolate, sugar and vanilla as well as I can recall. I posted it here
during Purim. Has anyone ever spread this on yeast dough or a good
babke recipe? I haven't made that in many years.
So, get a laugh, but we will have hamentaschen in the summer here!
thanks,
Sharon
Amba is a very saucy mango pickle popular in Israel. It has
it's roots with the Indian and Iraqi communities, but it's use has
become widespread throughout the country. It is commonly offered
as a condiment at felafel and shwarma shops, as well as wherever meat
is grilled on skewers ("shipudiot".)
Amba is made from green (unripe) mangos, vinegar and spices (ie.
fenugreek, pepper, cumin, turmeric) plus preserving agents (ie. citric
salt, salt and preservatives.) It has a yellow-gold color and
strong, tangy taste, somewhat reminiscent of curry.
Treat amba as you would a spicy mustard.
There is more than one commercial product sold as Amba.
Preferred is the Amba where you can actually see pieces of mango
pickle in the sauce, rather than the version which is completely
pureed and blended.
Aside from its popular use as a condiment for felafel, shwarma
and grilled meats, Amba may also be enjoyed on pita, with salad and
hard cooked eggs. (Iraqi Jews traditionally enjoy this for
Shabbat breakfast.)
Some people like Amba as a sauce baked with fish.
Keep in mind that Amba is an acquired taste.
People either love it or hate it.
To the uninitiated palette, the flavor can be startling.
Ruth Baks
Jerusalem
At 4:24 AM -0400 7/7/08, dpgerver@... wrote:
I saw a jar
of this spice and wonder what spices make up this mix. Is it a
strong spice? Peppery? The yellow color make me think it
must be some comination of turmeric and/or curry.
Right on both accounts. I'm not entirely sure what the spice is used for, since its most common incarnation is as a paste, to be used as a condiment with meat dishes. Sometimes my husband puts a dollop of the paste in with the olives, along with added lemon juice, to "perk" the olives up a bit.
Sarah in Jerusalem
--- On Mon, 7/7/08, dpgerver@... <dpgerver@...> wrote:
From: dpgerver@... <dpgerver@...> Subject: [israel-food] Amba (spice) To: israel-food@yahoogroups.com Date: Monday, July 7, 2008, 11:24 AM
I saw a jar of this spice and wonder what spices make up this mix. Is it a strong spice? Peppery? The yellow color make me think it must be some comination of turmeric and/or curry.
Debbie
************** Gas prices getting you down? Search AOL Autos for fuel-efficient used cars. (http://autos.aol.com/used?ncid=aolaut00050000000007)
Amba is made from green (not ripe) mango, vinegar, and spices like
mustard and tumeric. if you want a recipe, I have one from paskal
peretz rubin's book (and I must confess that I have found that not all
of her recipes are accurate). I don't know what it tastes like - I
have been living in israel since 1970 and must confess that i have
never tasted it - i never liked the smell or look.
shira kestenbaum
--- In israel-food@yahoogroups.com, dpgerver@... wrote:
>
> I saw a jar of this spice and wonder what spices make up this mix.
Is it a
> strong spice? Peppery? The yellow color make me think it must be some
> comination of turmeric and/or curry.
>
> Debbie
>
>
> **************
> Gas prices getting you down? Search AOL Autos for
> fuel-efficient used cars.
> (http://autos.aol.com/used?ncid=aolaut00050000000007)
>
Hi, list members: You all wouldn't be on this list if you didn't enjoy cooking, know food and feel comfortable in the kitchen. I'm sure you've passed on that love of cooking to your kids, but if they'd like to take a class w/other kids their age and have fun in someone else's kitchen (and not dirty up yours!), perhaps they'd like to join my kids' cooking classes in August:
If you want to provide your young children and teens with an introduction to cooking basics, showing them early on how much fun and creative it is, taking the fear and hestitation out of creating delicious dishes for their family and friends, then why not have them attend
Taste of Talbieh's Summer Cooking School for Kids!
With over 20 years' experience as a kosher caterer in Jerusalem, having given cooking classes to adults in the past, I will be offering, for the first time, two different English-speaking, kosher cooking classes - each offered at two different times - in my home in Talbieh.
Each class consists of four weekly sessions in August and will include hands-on, participatory demonstrations and tastings. Handouts w/information and recipes will be distributed at each session, and students will be able to take home samples of foods prepared during class.
The two courses offered this summer are:
(1) Young children - entering grades 2-4, each child to be accompanied by an adult (such as parent, older sibling or grandparent). Four weekly sessions, 2 hours each, either Mondays from 11 AM-1 PM or Wednesdays from 4-6 PM.
Cost: 450 NIS for adult + child for 4 sessions; 125 NIS individual sessions as space permits.
(2) Teens - boys and girls, entering grades 7-9. Four weekly sessions, 3 hours each, either Tuesdays 5-8 PM or Fridays 10 AM-1 PM.
Cost: 500 NIS per participants for 4 sessions; 150 NIS individual sessions as space permits.
Full payment by check/cash at first session.
More detailed curriculum will be available by mid-July and sent upon request.
Registration deadline July 24th.
Space is limited - register early!
For additional information or to sign up, email me off-list or call me at 563-1761.
Has anyone seen PINTO BEANS
(also called PINTO in Hebrew) in the Jerusalem area?
pinto
bean
The dried beans are
beige with brown streaks.
http://www.foodsubs.com/Photos/pintobeans5.jpg
Today i checked 2 health food
stores, 2 supermarkets and the arab shuk. Didn't find. One
sales lady in the health food store suggested checking shuk mahane
yehuda, but haven't gotten there yet.
I've bought these many times
before, it's hit or miss if you find them, so I used to stock up when
I did, but haven't bought in a while.
Hi, do you have some answers? I did the same thing and I haven´t got results
Thank you!
--- On Wed, 6/25/08, Yosef Yosef <studioebraico@...> wrote:
From: Yosef Yosef <studioebraico@...> Subject: [israel-food] Gvinah levana To: israel-food@yahoogroups.com Date: Wednesday, June 25, 2008, 10:23 AM
Hi,
I tried to make Gvina Levana at home, I took some white yogurt and I removed the water hangin it up for a night, but the taste and the consistency was quite different from the one I use to have in Israel; mine in fact is more acid and more solid. I wonder if I only have to dry it less and to choose a less acid yogurt or if there is a different way for preparing it.
thank you
Fabrizio, Rome
Scopri il Blog di Yahoo! Mail: trucchi, novità, consigli... e la tua opinione!
What you are making is not
Gevinah Levana (cream cheese), rather, 'labaneh' or 'labneh' - a sour
tasting 'cheese' made from yogurt, popular throughout the Middle
East. Labaneh tastes more tangy than cream cheese - more acidic
- and the texture is different.
To make cream cheese, use sour
cream instead of yogurt. Wrap sour cream in netting and hang
overnight to drip, the same technique you used
before.
Try it, and let us know how it
comes out.
Good luck!
Ruth Baks
Jerusalem
At 8:06 PM -0700 7/15/08, Alanis Martinez wrote:
Hi, do you have some answers? I did the
same thing and I haven´t got results
Thank you!
--- On Wed, 6/25/08, Yosef Yosef
<studioebraico@...> wrote:
I tried to make Gvina Levana at home, I took
some white yogurt and I removed the water hangin it up for a
night, but the taste and the consistency was quite different from
the one I use to have in Israel; mine in fact is more acid and
more solid. I wonder if I only have to dry
it less and to choose a less acid yogurt or if there is
a different way for preparing it.
Does anyone have any recipes for a healthier dessert. I am looking for
cakes, cookies, bars etc... that has no sugar or minimal amounts and
preferably made with whole wheat flour.
Thank you
Elana Friedman
Send Email
pinto
bean 
