Food

Israeli Style

Simple foods can help mark modern Israeli holidays.

SHORTCUT FALAFEL
Falafel can be quite a job. This
recipe uses precooked garbanzo
wring the 1967 Six-Day War, beans for utmost ease. Although
the Old City of Jerusalem
these are best deep-fried, you can
was reclaimed by Israel,
also fry these in a deep skillet or pot
reuniting the ancient city. The day
with about one inch of very hot veg-
etable oil.
set aside to honor this event is Yom
Yerushalayim, which begins on the
2 cans (about 15 oz. each) garbanzo
evening of June fifth this year.
beans, drained
It is one of the several holidays
1/4 cup fresh chopped parsley
during this season that specifically
1/2 cup chopped onion
have to do with modern events. Yom
1 tsp. minced garlic
HaShoah, which was last week, is
2 tsp. ground cumin
the Holocaust Remembrance Day.
salt to taste, begin with 1 tsp.
1 large egg
Yom Hazikaron, earlier this week, is
Israel's Memorial Day. Yom
1 Tbsp. fresh lemon juice
HaAztmaut, today, May 12, is
1/4 cup flour
.-0
Israel's Independence Day. These are
1/2 tsp. balcingiteWder
flour for
all holidays that did not exist 60
ging
years ago.
4 8-i, pita loaves, tops
It's only fitting that during this
vegetable oil for deep-fryin
time, we eat foods that remind of us
4rnish: chopped tomatoesf shre
of Israel. For me, that means Israeli '''• ded lettuce, chopped cucumber,
street food and delicacies that are
chopped radishes, tahini sauce
common home and restaurant di
(recipe below), plOn yogurt, crisp
lettuce leavec,,.
es. For Israelis, that translates info
fresh, light fare with plenty offreg-
Line a bakiri'ith`::Several
sheet
,
etables, Middle East herbs an spices layers. of paper towel. Set aside.
,
and Mediterranean flavors.
Cornbine all falafel ingredients in
p .. bowl of a food processor and pulse' ,
The most famous casual ding
eats is falafel. Although this k's a
uail the mixture forms a grainy paste
recipe I've published before, 4t
(do not prOcess 4401' smooth). Scoop-:
deserves repeating. Other fo04s
about 2 Tbsp.-sue4alisiTcpi'41e
require little instruction — r‘aeli
mixture and shape*o balit':'s ,Pfatten
salads are as simple as chopped
the , balls slightly to make about 1-inch
cucumber, tomatoes, peppers, : bit
patties and dredge each patty in flour.
of red onions, parsley with red brine
Set aside.
vinegar, fresh lemon juice and car
Heatoil
, ,,,, in a deep fryer according,
oil, with salt and pepper to taste
to manufacturer instructions, or heat
(keep adding seasonings until the
about 1-inch of oil in a large, deep
salad tastes good to you).
killet or pot until very hot (make a
Cest, falafel to ensure the oil is hot
Even steaming, grilled corn on the
end .0 and that the amount of salt is
cob needs little instruction — brush
the corn with olive oil and grill
right). •„„„
slowly over medium-heat. For
Place the'falafel patties in the hot
dessert, fresh fruit and hunks of
oil and fry for ah0114k--Itr , rninutes on
sesame and chocolate halvah.
each side. Remove the a gfel ,,to,the,,,,,,,
Of course, Israelis eat plenty of
prepared paper lined baking sheet to
pizza, burgers and fries, but why go
drain. Serve the falafel hot or warm
there? We're talking ethnic foods
in the pita pockets garnished as you
that are decidedly different from
like with the suggestions above and
typical American chow. For more
with tahini sauce drizzled over.
Makes 8 servings.
ideas on what to serve Israeli-style,
read on.

ANNABEL COHEN

D

Special to the Jewish News

s

5/12

2005

68

TAHINI SAUCE
1/2 cup tahini (sesame seed paste)
1/2 cup water
juice of 1 lemon
2 garlic cloves
salt to taste
Combine all ingredients in the
bowl or a food processor or blender
and blend well. Makes 2 cups of
sauce.

CHICKEN WITH COUSCOUS
USCOUS
a m o roccan-
A simplifi ed vers•
10n
of'
•
inspired fav orite.
1/4 cup oli
16 chi cken vpeieoclel s, assorted
as
two
(or
t o e • igh
h ths)
2 1 cups
ch in79-illad
op ped eig onion
i
Tbsp.
garlic '
2 tsp.
p. kosher
1 tsp fresh ground
salt pepp er
t sp. 064nd
gmg
nd; cu mm-
•
1 / 4 tsp.
1 tsp.
turmeric
s13- gro u
I Tbsp,gr oun d
1 cup
2 cu
2 crys carrot -
t.cup goldete
cup chop pe dr4i 8
, cut .11rs
n 12 we
cups COUSCOUS
out 1 pOund)
3 cups chicken broth, stock or
water
3 Tbsp. olive oil

ab

Make the chickep.: Preheat oven to
375F. Heat the oil in a large pot over
medium-high heat. Add the chicken
pieces and brown them well on all
sides (you will need to do this in
batches). Do not worry about cook-
ing the chicken.
Remove the chicken to a large
baking dish or disposable alumirofth
pan. Allow the chicken to cobtto
the touch while you. ackfThe onions
4?144ig,and . saute for 5 minutes
until softened. Remove from heat
and set aside.
Place the salt, pepper, ginger,
cumin, turmeric and paprika in a
small bowl and stir to combine.
Rub this mixture over the chicken
pieces.

Place the onion and garlic mixture
in the pan and arrange the chicken
pieces over the mixture. Add the
wine, tomatoes, carrots, raisins and
half the chopped parsley and mix
lightly. Cover the pan with foil and
cook in the preheated oven for 90
minutes. Keep warm until ready to
serve.
Prepare the couscous: Place cous-
cous in large bowl. Bring the broth
to a boil in a small saucepan and stir
it into the couscous. Cover the bowl
with plastic wrap and allow to stand
for 10 minutes. Fluff with a fork and
serve with the chicken, vegetables
and lemon wedges over, and sprin-
kled with parsley. Makes 8-10 serv-
ings.

BEEF, LAMB OR
HICKEN KEBABS
ounds lean lamb, chicken or
cut into 2-inch cubes
olive
koshert and pepper to taste
4' N
Tbsp. m i nced garlic
1/2 tsp. 0:,und cumin
1/2 cup minced cilantro, optional
juice of 1 lion
1 large onio#, cut into 1 1/2-inch
pieces and s$arated
12-14 metaabr bamboo skewers (if
using bamboo, soak in warm water
for 30 minces)
Place th4eat in a large glass or
ceramic bc*1 or pan. Add the oil,
and seaso '4-with salt and pepper to
taste. A the garlic, cumin and
cilantr and lemon juice and toss
well, coat the meat. over with
plagic wrap and marinate 6 hours or
ore (up to 24 hours — chicken
needs only to be marinated a couple
of hours).
Heat grill to medium high. Thread
the meat on the skewers, alternating
with the onion pieces. Grill about 4-
5 minutes on each side (do not over-
cook). Serve warm. Makes 12 - 14
skewers, about 6-8 servings.

❑

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