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Chicken with potatoes, raisins, lemon and turmeric.

and tomatoes just feels healthy. Olive
oil drizzled over vegetables or an
entree featuring cumin, turmeric and
bulgur is delicious.
It's always a good time to enjoy the
flavors of Israel. And during spring,
when we mark so many modern holi-
days that concern Israel, why not try
some of these Israeli inspired recipes.
They offer a taste of what it's like to
eat in the modern Jewish homeland.

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WHITEFISH WITH TOMATO
AND GARLIC
1/2 cup fresh chopped parsley
1 T. fresh chopped garlic
2 cups chopped tomatoes
1 cup sliced red or Bermuda onion
2 cups sliced zucchini
6 six-oz. boned whitefish or sea bass
fillets, skin 'removed
1/4 cup olive oil or extra virgin
olive oil
1 T. paprika
1/2-3/4 t. ground cumin
1/2-3/4 t. ground turmeric
kosher salt and fresh ground black
pepper to taste
1 cup white wine
2 cups vegetable or chicken broth

Sprinkle parsley in a large shallow
pan or skillet with a lid. Sprinkle gar-
lic, tomatoes, onions and zucchini
over the parsley. Arrange the fish
pieces over the vegetables. Drizzle the
oil over the fish and sprinkle the
cumin, turmeric, salt and pepper over
the fish. Add the wine and broth.
Place the pan over high heat and bring
the liquid to a boil. .
Cover the pan, reduce the heat and

cook the fish for 10 minutes. Remove
from heat and serve with rice or cous-
cous. Makes 6 servings.

CHICKEN WITH POTATOES,
RAISINS, LEMON AND
TURMERIC

This dish has an attractive golden
color. The lemon and raisins make it
sweet and tart. If you like the skin
browned, brown the chicken first.

3-4 pound chicken, cut into pieces
4 cups Idaho or russet potato
chunks
1/2 cup chopped onions
1 T. extra virgin olive oil
kosher salt and fresh ground black
pepper to taste
1 t. ground turmeric
1 T. minced garlic
2 lemons, peeled well and cut into
thin slices "
1/4 cup raisins
2 T. dried parsley
4 cups chicken broth
juice of 1 lemon

Arrange chicken in a large pan or
skillet with a lid. Arrange potato
chunks and onion around and
between the chicken pieces. Drizzle
the oil over the chicken and potatoes
and season with salt, pepper and
turmeric.
Sprinkle the garlic over all. Arrange
the lemon slices over the chicken.
Sprinkle with raisins. Pour broth
over chicken and bring to a boil over
high heat. Cover the pan, reduce the
heat slightly and cook the chicken for
10 minutes. Uncover and continue to
cook for another 20-30 minutes until