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November 19, 1993 - Image 110

Resource type:
Text
Publication:
The Detroit Jewish News, 1993-11-19

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

ISRAELI STYLE page 108

palms to give smooth round
shape. Heat 1-inch deep oil in
large deep skillet or pan (350
degrees) or until a piece of mix-
ture sizzles when dropped in.
Slide enough falafel into hot oil
so that they are not touching.
Fry 2 minutes, turning often, or
until deep golden brown and
crisp. Drain on paper towels.
Makes 20-25 balls.
Serve hot with Tahini sauce
or in pita pockets, topped with
Israeli salad and Tahini Sauce.

ISRAELI SALAD

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Name

Combine vegetables and
parsley in bowl. Gently stir in
oil and lemon. Season to taste
with salt and pepper. Serves 4-
6.

niF

TAIIINI SAUCE
(sesame dip)

MAIL TO: 24111 CIVIC CENTER DRIVE, SOUTHFIELD, MI 48034

'A cup tahini*
b cup water
1 /4 teaspoon salt or to taste
2 tablespoons fresh lemon
juice
1 tablespoon garlic,
minced
pinch cayenne
garnishpaprika and
chopped fresh parsley
*available in supermarkets
or health food stores
In bowl, stir tahini to blend
in its own oil (usually separates
in container.) Stir in water. Add
salt, lemon juice, garlic and-
cayenne. If sauce is too thick,
add a little more water to make
pouring consistency. If desired,
season to taste with more salt
and lemon juice. Pour into dish
and sprinkle paprika and pars-
ley over. Makes about 1 cup.

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Cut lemons into thin slices
and cover with cold water.
Bring slowly to boil, cover and
simmer for 20 minutes or until
peel is transparent. Drain and
cut each slice into quarters. In
bowl, gently mix lemons, pota-
toes, tomatoes, cucumbers,
onion, caper, tuna and olives.
Spoon into split rolls and sprin-
kle to taste with lemon-pepper
or pepper. Serves 4.

4 medium tomatoes, cut in
1 /2-inch dice
1 k cucumber, unpeeled, cut
in'k-inch dice
1 medium size green bell
pepper, cut in'/2-inch
dice
2 green onions, sliced
finely
1 /4 cup parsley sprigs
2 tablespoons olive or
canola oil
juice of 1/21emon
salt and pepper

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lemon-pepper seasoning
or freshly ground black
pepper



1

2 lemons
4 small potatoes, baked,
peeled and cut in '/2-inch
dice
1 large tomato, cut in
1 /2-inch dice
3 kirby cucumbers,
unpeeled and cut in '/-
inch dice
1 small red onion, finely
chopped
3 tablespoons capers
2 cans (61/4 oz each) tuna,
drained and flaked
18-20 small black olives
4 baguettes (about
6 inches long), split

-

SPINACH-MUSHROOM
BOUREKAS

Filling:
1 teaspoon olive oil
1 cup Portobello (or small
white) mushrooms,
coarsely chopped
%medium onion, coarsely
chopped
1 (10 oz) package frozen
chopped spinach,
thawed, squeezed dry.
1 egg OR 2 egg whites
'A cup grated Swiss cheese
1 /4 teaspoon salt
'/4 teaspoon pepper
'/4 teaspoon ground
nutmeg
1 package (17'/4 oz)
prepared frozen puff
pastry sheets, thawed
2 teaspoons sesame seeds,
to sprinkle

Preheat oven to 400 degrees
In small, non-stick skillet, heat
oil. Add mushrooms and onion
and saute over High heat for 1-
2 minutes, stirring, until onion
has lost its raw look. Transfer
to mixing bowl. Add spinach,
egg, cheese, salt, pepper and
nutmeg and mix well. Set aside.
Roll out one pastry sheet or
press with fingers to smooth out
separation lines. Cut sheet into
quarters so you have 4 squares.
Place 1/4 cup filling in center of
each square, moisten edges and
fold over to form a triangle.
Press edges to seal and crimp
with fork. Brush with water
and sprinkle lightly with
sesame seeds. With sharp knife,
make 1/2-inch slash on top for
steam to escape. Repeat with
remaining pastry sheet and fill-
ing. Place on ungreased baking
sheets, 1-inch apart,and bake

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