Scanned image of the page. Keyboard directions: use + to zoom in, - to zoom out, arrow keys to pan inside the viewer.

Page Options


Something wrong?

Something wrong with this page? Report problem.

Rights / Permissions

The University of Michigan Library provides access to these materials for educational and research purposes. These materials may be under copyright. If you decide to use any of these materials, you are responsible for making your own legal assessment and securing any necessary permission. If you have questions about the collection, please contact the Bentley Historical Library at bentley.ref@umich.edu

June 30, 1989 - Image 62

Resource type:
The Detroit Jewish News, 1989-06-30

Disclaimer: Computer generated plain text may have errors. Read more about this.

elĀ°11'0119J Yavne Residents Share Recipes


Do you have a favorite kosher
recipe? Each month in this space,
L'Chayim will print kosher recipes
that the whole family can prepare
together. To contribute to the
column, type your recipe on 8 1 /2x11"
paper and send it to L'Chayim, c/o
The Jewish News, 20300 Civic
Center Dr., Southfield 48076.

This month's recipes were sent
by residents of Yavne, Israel. Brief
biographies of the contributors
accompany the recipes. All the
recipes were tested by the Jewish
Welfare Federation kitchen.


Submitted by Yona ltzhaki

Yona works as a coordinator,
organizing building committees for
Amidar public housing corporation,
primarily in the Neot Shazar
neighborhood. She is also with the
Neighborhood Council.

5 large eggplants, cut into thick
1 lb. ground turkey meat
1 lb. ground chuck or ground veal
5 onions, chopped fine
1 tbsp. tomato paste
2 stalks celery
1 bell pepper
1 tsp. cinnamon
1 tbsp. paprika
1 tbsp. black pepper
1 tbsp. chicken soup powder
salt to taste

Bake eggplant in small amount
of oil until soft (about 20 minutes).
Set aside. Saute onions until soft.
Add meat and continue cooking
over low heat until meat is cooked
through. Drain oil. Add tomato
paste, cinnamon, paprika, black
pepper, soup powder and salt. Cook
a few minutes longer. Place
eggplant slices in the bottom of a
pan and pour the meat mixture over
the eggplant.

3 eggs
1 tbsp. flour
1 /2 tsp. cinnamon
pinch of salt

Beat all topping ingredients
together for 5 minutes and pour
over the meat mixture. Bake at
medium heat (about 350 degrees)
until mixture turns golden. Serves 8.


FRIDAY, JUNE 30, 1989

Stuffed With Meat

Submitted By Shulamit Dori

Shulamit works as a community
welfare worker in Yavne and serves
on the Neighborhood Council and
on the executive committee of the
Neot Shazar Community Center.

1 1/2 lbs. ground beef
1 potato, grated
2 tbsp. parsley, chopped
1 onion, chopped
1 egg
salt to taste
1 /2 tsp. cumin
2 cans artichoke hearts (about 6 per
can), drained

2 tbsp. tomato paste
1 /2 tsp. cumin
1 tbsp. oil

Mix together the beef, potato,
parsley, onions, egg, salt and
cumin. Form into 8 balls. Fill the
artichoke hearts with meat mixture.
Place into a pot. Pour water into the
pot until it covers the artichoke
hearts. Add tomato paste, cumin
and oil. Cook artichokes over
medium low heat until just a little
water is left. Serve with rice.
Serves 4 as a main course.

inverted frying pan until it puffs up.
Gently loosen and remove. Repeat
process with the rest of the dough,
wiping the bottom of the frying pan
from time-to-time to clean off.

3-4 bay leaves
2.2 lbs. ground beef
3 tsp. hot pepper
1 garlic clove, minced
1 cup chopped cilantro (or parsley)
salt to taste
1 1/2 tbsp. cumin
3 tbsp. vinegar
2-3 tbsp. flour
1 cup water
3 egg whites (large eggs) slightly
oil for deep frying

Boil 2 quarts of water with the
bay leaves in a large pot. Form the
meat into 3 balls without adding any
spices and boil 1 1/2 hours in the
water. Drain and cool the meatballs
then grind the meat and mix with
the cilantro, garlic, pepper, salt,
cumin, and vinegar. Cook over low
heat until evaporated (about 15
minutes). Cool.
Shape this mixture into
elongated meat balls, the size of a
finger. Take a piece of the cooked
dough, place the meat finger in the
center, fold the dough over the meat
finger lengthwise, folding the ends
in, and continue to roll up until a
"cigar" is formed. Use the egg
white to hold the dough together.
Deep fry the cigar until brown just
prior to serving. Makes 30 "cigars."

Malawah (Bread)


Submitted by Esther Ohana

Esther is active in the school
and Na'amat Women's Organization.

7 1/4 cups flour
1 /2 tsp. salt
3 cups of water divided (add more
water as needed)

Prepare a soft dough by mixing
the flour and salt with 2-3 cups of
water. Pat the dough into a circle
and sprinkle additional water slowly
as you knead the dough so that it
does not become too runny. Place
the dough in a bowl and add
remaining water. Cover with a clean
towel and leave overnight.
Hold an inverted frying pan
(preferably a heavy copper one)
over the burner to heat it. Place a
small amount of dough on the

Submitted By Simcha Tsabari

Simcha is a community worker
and is active on the Neot Shazar
Neighborhood Committee. Her son,
Sharone, was in Detroit last summer
with the youth delegation from Neot
Shazar that attended Camp Maas.

7 1/4 cups flour
3 1/2 tbsp. baking powder
1 /2 cup sugar
1 scant tbsp. salt
4 cups very hot water
1 cup margarine, melted

Sift the dry ingredients together.
Set aside about 1 cup of the flour
mixture. Add the hot water to the
flour mixture and stir, turning out
onto a floured surface to knead.
Use the cup of reserved flour
mixture to keep the surface floury
and to incorporate as the dough
becomes sticky. Knead dough until
smooth and elastic. Divide the
dough into 12-13 evenly-sized balls.

Take each ball of dough and
roll into a circle. Spread the round
of dough with the melted margarine
with a pastry brush or by hand. Fold
the dough in thirds and roll up into
a ball. Repeat this with each ball of
dough. Refrigerate until completely
chilled, several hours or overnight.
The dough can also be frozen.
Prior to frying the dough, roll
out each ball into a round circle the
size of a large frying pan. Fry on
both sides in margarine on a
medium to medium high heat until
the malawah is golden brown on the
outside and cooked through the
inside. Serve with sour cream.


Submitted By Lidia Ayash

1-2 lbs. ground beef
2 extra large eggs
3 /4 cup farina or cream of wheat
1 tbsp. chopped parsley
2 cloves garlic, chopped fine
1 /2 medium potato, grated
1 /4 tbsp. curry powder
1 /2 tbsp. red pepper (cayenne,
paprika) to taste
1 /4 tsp. cumin

Mix the meat, eggs, parsley,
garlic, potato and seasoning and
form into egg-shaped balls. Wet the
hands to keep the meat from
sticking. Place the farina or cream
of wheat in a shallow bowl and roll
each meatball in the farina to cover,
retaining the egg shape. Gentlly mix
2-3 eggs (as needed) in a bowl and
dip each meatball in the egg prior
to frying. In a frying pan, fry the
meatballs in oil on all sides.

1 chopped onion
3 1/2 oz. tomato paste
1 tbsp. oil
1 cup chicken soup (bouillion cubes
or fresh)
2-3 cup water

Saute the onions in the oil until
soft. Add the water, tomato paste
and chicken soup cube. When all
the ingredients are thoroughly
dissolved and mixed together, add
the meatballs. Bring to a boil and
cook over low heat (10-15 minutes).
Serve with rice or mashed potatoes.
Serves 8.

Back to Top

© 2021 Regents of the University of Michigan