crushed
Coarse sea salt to taste
1/2 cup fresh cilantro leaves
1 cup pomegranate seeds
1/4 cup olive oil
Boil the beetroots in water until ten-
der. Cool, peel and cut into very small
dice. Mix with the pomegranate con-
centrate, lemon juice, peppers, and sea
salt. Set aside for 15 minutes.
Mix the salad with the cilantro and
pomegranate seeds. Pour the olive on
top and serve.
MOROCCAN-STYLE
HOT FISH (Pareve)
Yield: 8 servings
4 hot red peppers, cut into
strips
2 sweet red peppers, cut
into strips
1 cup fresh parsley,
chopped coarsely
1 cup fresh cilantro,
chopped coarsely
8 portion-sized (about 6-ounce
chunks) of grouper or other
saltwater fish
20 cloves garlic, peeled
Seasoning mix:
8 Tbsp. paprika
Salt to taste
1 cup olive oil
Line a wide saucepan with the pep-
pers, parsley, and cilantro. Mix togeth-
er the ingredients of the seasoning
mix. Dip the fish chunks into the sea-
soning mix and arrange in the sauce-
pan above the peppers. Stir together
the remaining seasoning mix with the
garlic and 3 to 4 cups of water. Pour
over the fish.
Cook for 10-15 minutes (depending
on the size of the fish chunks) over
high heat. Lower the heat, cover and
continue cooking for another 15 min-
utes, until the sauce thickens.
LAMB AND QUINCE
CASSEROLE (Meat)
Yield: 6-8 servings
4 Tbsp. oil
1 (2 pound, 4 ounce) lamb,
cut into cubes
Kettle of boiling water
3 large quinces, peeled, cored,
and cut into 6 wedges each
Salt and freshly ground pepper
to taste
1 level tsp. sweet paprika
4 to 5 tsp. sugar
Rice, prepared according to
package directions
Heat the oil in a large saucepan and
brown the meat on all sides. Pour in
boiling water, covering meat. Cover
pan and cook for an hour or more,
until the meat is tender and almost
ready to eat.
Add the quince. Season with salt,
pepper and paprika and cook for
another 10 minutes.
Meanwhile, dissolve the sugar in 2
to 3 Tbsp. water in a frying pan. Cook
to a light-colored caramel. Carefully,
add some of the lamb cooking liquid
to the caramel and stir well. Pour the
caramel into the saucepan and cook
for another 10 minutes, until the lamb
is completely tender and the quince
wedges are soft but retain their shape.
Serve with steamed rice.
Michigan Institute of Urology (MIU;
is celebrating prostate cancer
awareness month the week of
September 21st, 2009.
MIU is offering free prostate
examinations and PSA tests to new
patients in the community at
all of our office locations.
APPLE, CINNAMON AND
WALNUT CAKE (Pareve)
Yield: 8 servings
5 large baking apples, peeled
and cored
Juice of half a lemon
2 cups flour
1 tsp. cinnamon
1 tsp. baking soda
Pinch of salt
3 eggs
1 cup sugar
5 Tbsp. brandy
1 tsp. vanilla extract
3/4 cup vegetable oil, plus
more for oiling pan
3/4 cup walnuts,
coarsely chopped
For dusting:
2 Tbsp. sugar
1 tsp. cinnamon
1 (10-inch diameter)
springform pan
Preheat oven to 350E Generously oil
springform pan. Cut 3 apples into 1/2-
inch dice. On a separate plate, slice the
remaining 2 apples into 8 wedges each.
Sprinkle diced and sliced apples with
lemon juice and set aside.
Sift the flour with cinnamon, baking
soda and salt. Set aside.
Place eggs, sugar, brandy and vanilla
in a large bowl. Using an electric
mixer, beat them until pale and thick,
about 8 minutes. Lower the speed and
gradually add the oil and then the
flour mixture.
Fold in the diced apples and wal-
nuts. Pour the batter into prepared
springform pan. Arrange the apple
wedges in the center of the batter in
a flower pattern. Combine dusting
ingredients and sprinkle on top.
Bake for 60-70 minutes, or until the
cake is golden and a toothpick insert-
ed in the center comes out dry with a
few crumbs adhering.
Cool for 10 minutes, release sides of
pan from cake and cool completely on
a rack. 1 I
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September 17 2009
97