Mediterranean Aroma

home *** CD-ROM | disk | FTP | other *** search

/ Mediterranean Aroma / Mediterranean Aroma.iso / RECIPES / EUINFO2.TXT < prev next >

Wrap

Text File | 1997-11-19 | 24KB | 964 lines

!! 12 Chicken Pilaf in Phyllo Pastry ING: Servings: 8 people Chicken: Small [chicken], quartered 1-1 1/2 kg Peeled [onion] 1 Peeled [carrots] 2 Peeled [celery] root 1/2 [Parsley] tied small bunch [Salt] and freshly ground pepper to taste Pilaf: [Butter] 200 g Chopped [onion] 1 Cored and diced red [bell pepper] 1 Roasted [almonds] 100 g Ground [cinnamon] 1/2 tsp Ground [cardamom] 1/3 tsp [Salt] and freshly ground pepper to taste Long-grain [rice] 300 g Phyllo sheets 8 @ TOOLS: [Chef's knife] [Cutting board] Small [saucepan] [Pepper mill] [Sieve] [Slotted spoon] [Bowls] Large [saucepan] with a lid [Wooden spoon] [Kitchen towels] Round [baking dish] about 20 cm diameter [Pastry brush] INFO: When Brillat-Savarin, the French philosopher of food, took a first bite of this dish, he cried out, jumped up from his seat, threw his napkin to the floor and exclaimed: "No, no, no! This dish cannot possibly be Turkish. It is far too good for that. Only a Frenchman could have created such a masterpiece." ESSENTIALS: degree of difficulty : 3 relative cost : 3 possible day ahead preparation : y storing : refrigerate freezing : n reheating : To reheat place in a preheated 130í C oven for 15 minutes. tips : serving suggestion : Serve with a fresh green salad or vegetables cooked al dente. TIME: prep time : 01:35 cook time : 01:15 !! 13 Kebab with Tomato and Yogurt Sauce ING: Servings: 2 people Kebab: Crustless stale white [bread] 1 slice Lean ground [lamb] or [beef] 300 g Finely chopped small [onion] 1 Ground [cumin] a pinch [Salt] and freshly ground pepper to taste [Egg] 1 Chopped [parsley] 15 g Tomato Sauce: [Olive oil] 2 tbs Canned, peeled and chopped [tomatoes] 150 g Sliced hot chili 1/2 - 1 [Salt] and freshly ground pepper to taste [Sugar] 1/2 tsp Crushed [garlic] clove 1 [Lemon] juice 1 tsp Yogurt Sauce: [Yogurt] 85 ml [Salt] pinch Pita [bread] @ Servings: 4 people Kebab: Crustless stale white [bread] 2 slices Lean ground [lamb] or [beef] 600 g Finely chopped small [onion] 1 Ground [cumin] 1/4 tsp [Salt] and freshly ground pepper to taste [Egg] 1 Chopped [parsley] 30 g Tomato Sauce: [Olive oil] 3 tbs Canned, peeled and chopped [tomatoes] 300 g Sliced hot chilies 1-2 [Salt] and freshly ground pepper to taste [Sugar] 1 tsp Crushed [garlic] cloves 2 [Lemon] juice 1 tbs Yogurt Sauce: [Yogurt] 170 ml [Salt] 1/4 tsp Pita [bread] @ Servings: 6 people Kebab: Crustless stale white [bread] 3 slices Lean ground [lamb] or [beef] 900 g Finely chopped small [onions] 1-2 Ground [cumin] 1 tsp [Salt] and freshly ground pepper to taste [Egg] 1 Chopped [parsley] 45 g Tomato Sauce: [Olive oil] 60 ml Canned, peeled and chopped [tomatoes] 450 g Sliced hot chilies 2-3 [Salt] and freshly ground pepper to taste [Sugar] 2 tsp Crushed [garlic] cloves 3 [Lemon] juice 1 1/2 tbs Yogurt Sauce: [Yogurt] 250 ml [Salt] 1/2 tsp Pita [bread] @ Servings: 8 people Kebab: Crustless stale white [bread] 4 slices Lean ground [lamb] or [beef] 1 1/4 kg Finely chopped small [onions] 2 Ground [cumin] 1/2 tsp [Salt] and freshly ground pepper to taste [Eggs] 2 Chopped [parsley] 60 g Tomato Sauce: [Olive oil] 75 ml Canned, peeled and chopped [tomatoes] 600 g Sliced hot chilies 2-4 [Salt] and freshly ground pepper to taste [Sugar] 1 tbs Crushed [garlic] cloves 4 [Lemon] juice 2 tbs Yogurt Sauce: [Yogurt] 340 ml [Salt] 1 tsp Pita [bread] @ Servings: 10 people Kebab: Crustless stale white [bread] 5 slices Lean ground [lamb] or [beef] 1 1/2 kg Finely chopped small [onions] 2-3 Ground [cumin] 1/2 tsp [Salt] and freshly ground pepper to taste [Eggs] 2 Chopped [parsley] 75 g Tomato Sauce: [Olive oil] 84 ml Canned, peeled and chopped [tomatoes] 750 g Sliced hot chilies 3-5 [Salt] and freshly ground pepper to taste [Sugar] 1 1/2 tbs Crushed [garlic] cloves 5 [Lemon] juice 2 1/2 tbs Yogurt Sauce: [Yogurt] 425 ml [Salt] 1 1/2 tsp Pita [bread] @ Servings: 12 people Kebab: Crustless stale white [bread] 6 slices Lean ground [lamb] or [beef] 1 3/4 kg Finely chopped small [onions] 3 Ground [cumin] 3/4 tsp [Salt] and freshly ground pepper to taste [Eggs] 3 Chopped [parsley] 90 g Tomato Sauce: [Olive oil] 90 ml Canned, peeled and chopped [tomatoes] 900 g Sliced hot chilies 4-6 [Salt] and freshly ground pepper to taste [Sugar] 2 tbs Crushed [garlic] cloves 6 [Lemon] juice 3 tbs Yogurt Sauce: [Yogurt] 500 ml [Salt] 2 tsp Pita [bread] @ TOOLS: [Bowls] [Fork] [Pepper mill] [Aluminum foil] or [plastic wrap] [Saucepan] [Wooden spoon] [Garlic press] [Sieve] Cheesecloth [Skewers] Barbecue grill INFO: Kebabs can be found all over the Mediterranean in many different forms. Reputedly developed by Turks on the battlefield, kebabs have become the most popular street food in the Middle East. Even though this uniquely Turkish dish, probably originated in the twelfth or thirteenth century, its popularity has never faded. ESSENTIALS: degree of difficulty : 1 relative cost : 2 possible day ahead preparation : n storing : n freezing : Freeze before grilling reheating : n tips : serving suggestion : Serve with warm pita bread or on a bed of rice. TIME: prep time : 00:50 cook time : 00:15 !! 14 Eggplant Pilaf - Patlicanci Pilaf ING: Servings: 2 people Small [eggplant] 1 [Salt] a few pinches Long-grain [rice] 140 g [Olive oil] 2 tbs Medium sliced [onion] 1 Peeled and sliced [garlic] clove 1 Peeled and chopped [tomatoes] 180 g Freshly ground pepper to taste [Chicken stock] or water 240 ml Chopped [parsley] large bunch @ Servings: 4 people Small [eggplants] 2 [Salt] a few pinches Long-grain [rice] 280 g [Olive oil] 60 ml Large sliced [onion] 1 Peeled and sliced [garlic] cloves 2 Peeled and chopped [tomatoes] 360 g Freshly ground pepper to taste [Chicken stock] or water 480 ml Chopped [parsley] large bunch @ Servings: 6 people Small [eggplants] 3 [Salt] a few pinches Long-grain [rice] 420 g [Olive oil] 75 ml Large sliced [onions] 1-2 Peeled and sliced [garlic] cloves 3 Peeled and chopped [tomatoes] 540 g Freshly ground pepper to taste [Chicken stock] or water 720 ml Chopped [parsley] large bunch @ Servings: 8 people Small [eggplants] 4 [Salt] a few pinches Long-grain [rice] 550 g [Olive oil] 100 ml Large sliced [onions] 2 Peeled and sliced [garlic] cloves 4 Peeled and chopped [tomatoes] 720 g Freshly ground pepper to taste [Chicken stock] or water 960 ml Chopped [parsley] large bunch @ Servings: 10 people Small [eggplants] 5 [Salt] a few pinches Long-grain [rice] 700 g [Olive oil] 110 ml Large sliced [onions] 2-3 Peeled and sliced [garlic] cloves 5 Peeled and chopped [tomatoes] 900 g Freshly ground pepper to taste [Chicken stock] or water 1 1/4 liters Chopped [parsley] large bunch @ Servings: 12 people Small [eggplants] 6 [Salt] a few pinches Long-grain [rice] 830 g [Olive oil] 125 ml Large sliced [onions] 3 Peeled and sliced [garlic] cloves 6 Peeled and chopped [tomatoes][ 1 kg Freshly ground pepper to taste [Chicken stock] or water 1 1/2 liters Chopped [parsley] large bunch @ TOOLS: [Chef's knife] [Cutting board] [Colander] [Spatula] Heavy [saucepan] with a lid [Wooden spoon] [Pepper mill] INFO: This is possibly one of the most beloved preparations of Turkey. Recipes for various versions of this dish have been found in cookbooks dating back to the eighth century. ESSENTIALS: degree of difficulty : 1 relative cost : 1 possible day ahead preparation : storing : refrigerate freezing : y reheating : Reheat on a stove top over medium-low heat, while stirring occasionally, until hot. tips : serving suggestion : This dish goes very well with grilled or roasted meats and poultry. TIME: prep time : 00:45 cook time : 00:30 !! 15 Stuffed Leek Leaves ING: Servings: 2 people Stuffing: Large [leeks] 1-2 Finely chopped [onion] 1 [Olive oil] 1 tbs Ground [lamb] 125 g [Semolina] 20 g Short-grain [rice] 25 g Chopped dry [apricots] 40 g Chopped dry [apples] 25 g Chopped [raisins] 25 g Chopped [parsley] medium bunch Ground [cinnamon] 1/4 tsp [Salt] and freshly ground pepper to taste Sauce: [Olive oil] 2 tbs [Lemon] juice 1 tbs [Tamarind syrup] 1 tbs [Salt] and freshly ground pepper to taste Water 60 ml @ Servings: 4 people Stuffing: Large [leeks] 2-3 Finely chopped [onion] 1 [Olive oil] 2 tbs Ground [lamb] 250 g [Semolina] 40 g Short-grain [rice] 50 g Chopped dry [apricots] 80 g Chopped dry [apples] 50 g Chopped [raisins] 50 g Chopped [parsley] medium bunch Ground [cinnamon] 1/2 tsp [Salt] and freshly ground pepper to taste Sauce: [Olive oil] 3 tbs [Lemon] juice 2 tbs [Tamarind syrup] 2 tbs [Salt] and freshly ground pepper to taste Water 120 ml @ Servings: 6 people Stuffing: Large [leeks] 3-5 Finely chopped [onions] 1-2 [Olive oil] 2 tbs Ground [lamb] 375 g [Semolina] 60 g Short-grain [rice] 75 g Chopped dry [apricots] 120 g Chopped dry [apples] 75 g Chopped [raisins] 75 g Chopped [parsley] medium bunch Ground [cinnamon] 3/4 tsp [Salt] and freshly ground pepper to taste Sauce: [Olive oil] 60 ml [Lemon] juice 3 tbs [Tamarind syrup] 3 tbs [Salt] and freshly ground pepper to taste Water 180 ml @ Servings: 8 people Stuffing: Large [leeks] 4-6 Finely chopped [onions] 2 [Olive oil] 3 tbs Ground [lamb] 500 g [Semolina] 75 g Short-grain [rice] 100 g Chopped dry [apricots] 160 g Chopped dry [apples] 100 g Chopped [raisins] 100 g Chopped [parsley] medium bunch Ground [cinnamon] 1 tsp [Salt] and freshly ground pepper to taste Sauce: [Olive oil] 75 ml [Lemon] juice 60 ml [Tamarind syrup] 60 ml [Salt] and freshly ground pepper to taste Water 240 ml @ Servings: 10 people Stuffing: Large [leeks] 5-7 Finely chopped [onions] 2-3 [Olive oil] 60 ml Ground [lamb] 625 g [Semolina] 100 g Short-grain [rice] 125 g Chopped dry [apricots] 200 g Chopped dry [apples] 125 g Chopped [raisins] 125 g Chopped [parsley] medium bunch Ground [cinnamon] 1 1/4 tsp [Salt] and freshly ground pepper to taste Sauce: [Olive oil] 85 ml [Lemon] juice 75 ml [Tamarind syrup] 75 ml [Salt] and freshly ground pepper to taste Water 300 ml @ Servings: 12 people Stuffing: Large [leeks] 6-8 Finely chopped [onions] 3 [Olive oil] 60 ml Ground [lamb] 750 g [Semolina] 120 g Short-grain [rice] 150 g Chopped dry [apricots] 240 g Chopped dry [apples] 150 g Chopped [raisins] 150 g Chopped [parsley] medium bunch Ground [cinnamon] 1 1/2 tsp [Salt] and freshly ground pepper to taste Sauce: [Olive oil] 100 ml [Lemon] juice 90 ml [Tamarind syrup] 90 ml [Salt] and freshly ground pepper to taste Water 360 ml @ TOOLS: [Chef's knife] [Cutting board] Small knife [Frying pan] [Bowl] [Wooden spoon] [Pepper mill] [Toothpicks] Wide [saucepan] with a lid [Spatula] INFO: This dish comes from our New Turkish Kitchen and can not be found anywhere in the region. Although this dish can not be found in Turkey, it is a perfect example of how Turks are willing to stuff about any vegetable. This is a variation, combining the common lamb, rice and dried fruit stuffing with a very uncommon package, the leek. The sweet-and-sour sauce is very common in Turkish cuisine, although it is rarely used with stuffed vegetables. ESSENTIALS: degree of difficulty : 3 relative cost : 2 possible day ahead preparation : y storing : refrigerate freezing : y reheating : Reheat on a stove top over medium-low heat until hot. If necessary, add more liquid. tips : serving suggestion : Serve with boiled new potatoes or white rice. TIME: prep time : 01:00 cook time : 00:45 !! 16 Apricots Stuffed with Almond Paste ING: Servings: 2 people Firm, fresh [apricots] 8 [Lemon] juice 1 tbs [Cinnamon] stick 1/2 [Sugar] 100 g [Almonds] 50 g Caster [sugar] 25 g [Rose water] or [orange water] 1 tbs @ Servings: 4 people Firm, fresh [apricots] 16 [Lemon] juice 2 tbs [Cinnamon] stick 1 [Sugar] 200 g [Almonds] 100 g Caster [sugar] 50 g [Rose water] or [orange water] 2 tbs @ Servings: 6 people Firm, fresh [apricots] 24 [Lemon] juice 3 tbs [Cinnamon] sticks 1-2 [Sugar] 300 g [Almonds] 150 g Caster [sugar] 75 g [Rose water] or [orange water] 2 tbs @ Servings: 8 people Firm, fresh [apricots] 32 [Lemon] juice 60 ml [Cinnamon] sticks 1-2 [Sugar] 400 g [Almonds] 200 g Caster [sugar] 100 g [Rose water] or [orange water] 3 tbs @ Servings: 10 people Firm, fresh [apricots] 40 [Lemon] juice 75 ml [Cinnamon] sticks 2 [Sugar] 500 g [Almonds] 250 g Caster [sugar] 125 g [Rose water] or [orange water] 3 tbs @ Servings: 12 people Firm, fresh [apricots] 48 [Lemon] juice 90 ml [Cinnamon] sticks 2 [Sugar] 600 g [Almonds] 300 g Caster [sugar] 150 g [Rose water] or [orange water] 3 tbs @ TOOLS: Small knife [Cutting board] [Saucepan] [Food processor] INFO: A favorite dessert in the harems of old Turkey, not so much for the women who lived there, but for the eunuchs guarding them. ESSENTIALS: degree of difficulty : 2 relative cost : 2 possible day ahead preparation : y storing : refrigerate freezing : n reheating : n tips : You can use dried apricots, if fresh ones are not available. Simply use half the amount of sugar used for fresh apricots. serving suggestion : Serve with toasted almonds and either strong black tea or Turkish coffee. TIME: prep time : 00:40 cook time : 00:05 !! 17 Cheese Stuffed Peppers ING: Servings: 2 people Green or red [bell peppers] 2 or gamba 4 [Salt] a few pinches Minced [onion] 1 [Olive oil] 2 tbs Pitted and chopped black [olives] 20 g [Feta] 70 g [Ricotta] 70 g [Egg] 1 [Lemon] juice 1 tsp Dry [oregano] a pinch or fresh oregano 1 tsp [Flour] 1 tsp Freshly ground pepper to taste @ Servings: 4 people Green or red [bell peppers] 4 or gamba 8 [Salt] a few pinches Minced [onions] 1-2 [Olive oil] 3 tbs Pitted and chopped black [olives] 40 g [Feta] 130 g [Ricotta] 130 g [Egg] 1 [Lemon] juice 2 tsp Dry [oregano] a pinch or fresh oregano 1 tsp [Flour] 2 tsp Freshly ground pepper to taste @ Servings: 6 people Green or red [bell peppers] 6 or gamba 12 [Salt] a few pinches Minced [onions] 2 [Olive oil] 60 ml Pitted and chopped black [olives] 60 g [Feta] 200 g [Ricotta] 200 g [Eggs] 2 [Lemon] juice 1 tbs Dry [oregano] a pinch or fresh oregano 1 tsp [Flour] 1 tbs Freshly ground pepper to taste @ Servings: 8 people Green or red [bell peppers] 8 or gamba 16 [Salt] a few pinches Minced [onions] 3 [Olive oil] 80 ml Pitted and chopped black [olives] 80 g [Feta] 270 g [Ricotta] 270 g [Eggs] 3 [Lemon] juice 1 tbs Dry [oregano] a pinch or fresh oregano 1 tsp [Flour] 1 tbs Freshly ground pepper to taste @ Servings: 10 people Green or red [bell peppers] 10 or gamba 20 [Salt] a few pinches Minced [onions] 3-4 [Olive oil] 90 ml Pitted and chopped black [olives] 100 g [Feta] 330 g [Ricotta] 330 g [Eggs] 3 [Lemon] juice 2 tbs Dry [oregano] a pinch or fresh oregano 2 tsp [Flour] 2 tbs Freshly ground pepper to taste @ Servings: 12 people Green or red [bell peppers] 12 or gamba 24 [Salt] a few pinches Minced [onions] 4 [Olive oil] 100 ml Pitted and chopped black [olives] 120 g [Feta] 400 g [Ricotta] 400 g [Eggs] 4 [Lemon] juice 2 tbs Dry [oregano] a pinch or fresh oregano 2 tsp [Flour] 2 tbs Freshly ground pepper to taste @ TOOLS: [Chef's knife] [Cutting board] Small knife [Saucepan] [Slotted spoon] [Frying pan] [Wooden spoon] [Bowl] [Pepper mill] [Baking dish] [Plastic wrap] Basting brush INFO: In most of the Middle East, cheese is a very unusual stuffing ingredient. But in Turkey, it is one of the most common ingredients. This dish gets its sweetness from the peppers and its richness from the cheese. Feel free to experiment with different combinations of cheeses. ESSENTIALS: degree of difficulty : 2 relative cost : 2 possible day ahead preparation : y storing : refrigerate freezing : y reheating : y tips : serving suggestion : This dish may be served with other vegetables stuffed with the same filling. TIME: prep time : 01:00 cook time : 00:10 !! 18 Hamin - Cholent ING: Servings: 10 people Kishke - Stuffed Intestines ║optional): Fine [semolina] 150 g [Chicken fat] or [goose] fat 150 g [Salt] and pepper to taste Clean [beef intestine] 1/2 meter Oil for frying Stuffed Peppers ║optional): Small red [bell peppers] or gamba 6-8 Oil for frying Chopped [onion] 1 Short-grain [rice] 300 g Chopped [parsley] small bunch [Salt] and pepper to taste Rice and Lentil Bag ║optional): Short-grain [rice] 100 g Red [lentils] 200 g Chopped [onions] 2 [Salt] and pepper to taste Hamin: [Onions] 3 White kidney beans 300 g [Brisket of beef] 1 1/2 kg Bone of [veal leg] ║shin) 4 slices Small round [potatoes] 8-10 [Barley] 200 g [Vegetable oil] 1 tbs [Sugar] 1 tbs [Salt] and pepper to taste @ TOOLS: [Chef's knife] [Cutting board] [Bowls] [Wooden spoon] Piping bag [Kitchen string] [Saucepan] [Frying pan] Small knife 40 x 40 cm cotton fabric Big heavy pot with a lid INFO: Cholent is one of the best known dishes from the Jewish kitchen. Observant Jews are forbidden to take an active part in the cooking process on the Sabbath, so Saturday's lunch must be prepared on Friday. Because they value a hot midday meal on this most special day of the week, they learned years ago to make this slow-cooking stew that could cook for as long as twenty-four hours. Traditionally, every Friday, when the neighborhood baker finished baking the challah, all the families of the town put their sealed pots in the baker's oven. Their cholent was left in the oven and slowly cooked until after the Saturday morning prayers. Although few would claim that there is anything delicate about cholent, it is one of the world's mostbest beloved stews, heavy and filling, virtually a meal in itself. Almost every Jewish community has its own version of this unique dish. This Israeli version is a combination of several "grandma's secret recipes," gathered from many different Jewish communities around the world. ESSENTIALS: degree of difficulty : 3 relative cost : 3 possible day ahead preparation : y storing : refrigerate freezing : y reheating : To reheat add a little water and reheat on a stove top over very low heat or in the oven at a very low temperature. tips : You can find ready-to-cook kishke in most kosher butcher shops. serving suggestion : In this version we give recipes for three different dishes that are traditionally cooked with the hamin. You can prepare all three, part of them, or none at all. Chicken soup is the traditional accompaniment to cholent. Try to prepare enough, but not too much, because reheated cholent is not as good as freshly cooked. TIME: prep time : 01:40 cook time : 12:00 - 18:00 !! 19 Muschan - Chicken on Pita Bread ING: Servings: 2 people [Chicken] cut into fours about 800 g or a small whole chicken 1 [Olive oil] 2 tbs [Salt] and Pepper to taste [Onion] 1 [Bell pepper] 1 [Carrot] 1 [Garlic] cloves 1-2 [Celery] stalks 1-2 [Chicken stock] 120 ml [Pine nuts] 1 tbs [Sumac] 1 tsp Ground [allspice] 1 tsp Pita [bread] pockets 2 Chopped [parsley] for garnish [Lemon] wedges for garnish @ Servings: 4 people [Chicken] cut into fours about 1 1/2 kg or small whole chickens 2 [Olive oil] 60 ml [Salt] and Pepper to taste [Onions] 2 [Bell pepper] 1 [Carrots] 2 [Garlic] cloves 3 [Celery] stalks 3 [Chicken stock] 240 ml [Pine nuts] 3 tbs [Sumac] 1 tbs Ground [allspice] 2 tsp Pita [bread] pockets 4 Chopped [parsley] for garnish [Lemon] wedges for garnish @ Servings: 6 people [Chicken] cut into fours about 2 1/2 kg or small whole chickens 3 [Olive oil] 75 ml [Salt] and Pepper to taste [Onions] 3 [Bell peppers] 1-2 [Carrots] 3 [Garlic] cloves 4-5 [Celery] stalks 4-5 [Chicken stock] 360 ml [Pine nuts] 75 ml [Sumac] 1 tbs Ground [allspice] 1 tbs Pita [bread] pockets 6 Chopped [parsley] for garnish [Lemon] wedges for garnish @ Servings: 8 people [Chicken] cut into fours about 3 1/4 kg or small whole chickens 4 [Olive oil] 100 ml [Salt] and Pepper to taste [Onions] 4 [Bell peppers] 2 [Carrots] 4 [Garlic] cloves 6 [Celery] stalks 6 [Chicken stock] 480 ml [Pine nuts] 90 ml [Sumac] 2 tbs Ground [allspice] 1 1/2 tbs Pita [bread] pockets 8 Chopped [parsley] for garnish [Lemon] wedges for garnish @ Servings: 10 people [Chicken] cut into fours about 4 kg or small whole chickens 5 [Olive oil] 120 ml [Salt] and Pepper to taste [Onions] 5 [Bell peppers] 2-3 [Carrots] 5 [Garlic] cloves 7-8 [Celery] stalks 7-8 [Chicken stock] 600 ml [Pine nuts] 120 ml [Sumac] 2 tbs Ground [allspice] 2 tbs Pita [bread] pockets 10 Chopped [parsley] for garnish [Lemon] wedges for garnish @ Servings: 12 people [Chicken] cut into fours about 4 3/4 kg or small whole chickens 6 [Olive oil] 125 ml [Salt] and Pepper to taste [Onions] 6 [Bell peppers] 3 [Carrots] 6 [Garlic] cloves 9 [Celery] stalks 9 [Chicken stock] 720 ml [Pine nuts] 140 ml [Sumac] 3 tbs Ground [allspice] 2 1/2 tbs Pita [bread] pockets 12 Chopped [parsley] for garnish [Lemon] wedges for garnish @ TOOLS: [Chef's knife] [Cutting board] [Cutlet bat] [Baking dish] Small knife [Frying pan] [Wooden spoon] INFO: A fascinating combination of the modern and antique kitchen, with tastes that are appropriately suited to any late twentieth century table. ESSENTIALS: degree of difficulty : 1 relative cost : 2 possible day ahead preparation : n storing : refrigerate freezing : This dish may be frozen, without the bread reheating : Reheat the chicken and vegetables only tips : serving suggestion : This dish is a complete meal inby itself: chicken, vegetables and warm bread. For leftovers, discard the pita bread and serve the chicken and vegetables cold, with pickles and fresh bread. TIME: prep time : 00:45 cook time : 00:40 - 00:50 !! 20 Jerusalem Kugel - Lukshin ║noodle) Kugel ING: Servings: 6 people Short, thin to medium size, egg noodles 500 g [Eggs] 4 [Sugar] 200 g [Cinnamon] 1 tbs [Nutmeg] a pinch [Allspice] a pinch [Salt] a pinch Caramel: [Vegetable oil] 80 ml Sugar 70 g @ TOOLS: Large pot [Colander] [Bowls] Small [frying pan] [Wooden spoon] Oven-proof dish with a lid or [aluminum foil] INFO: This is the kind of dish that most of the people in the world have come to think of as "Jewish food." Originally from the tiny villages of Eastern Europe, it has not lost any of its popularity in modern-day Israel. Jewish food is heavy, full of cholesterol, and hits the stomach with a bang. Notwithstanding, many have called such dishes the "heartland of nostalgia." This dish can be found on the Friday afternoon lunch table in almost every Orthodox home in Jerusalem, served as the perfect light meal before the heavy Friday night dinner. It is quite sweet and usually eaten with pickles. ESSENTIALS: degree of difficulty : 1 relative cost : 1 possible day ahead preparation : n storing : refrigerate freezing : y reheating : To reheat cover with aluminum foil and place in a 130í C oven until warm. tips : serving suggestion : Serve with dill pickles and a green salad for a wonderful light meal. TIME: prep time : 00:40 cook time : 02:00 !! 21