Category jewish

scalloped matzos

Scalloped Matzos (Milchig)

This makes an excellent luncheon dish.

4 eggs
6 matzos
1 pound cottage cheese
2 tablespoons butter, melted
1/2 teaspoon salt (optional)
1 tablespoon granulated sugar (optional)
1/2 teaspoon cinnamon (optional)
1/4 cup raisins (optional)

Beat 2 of the eggs until light, then break matzos into quarters which can be dipped into the eggs...

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hebrew cookies

Hebrew Cookies

1 pound butter
1 1/2 cups granulated sugar
3 eggs, beaten
1 cup whiskey
1 quart pecans (4 cups)
1 quart all-purpose flour (4 cups)
8 ounces confectioners? sugar
2 teaspoons cinnamon

Cream butter and sugar. Add beaten eggs. Add whiskey very slowly, stirring constantly. Add pecans and flour. This makes a very soft dough. Roll out on a floured board, keeping dough as soft as possible...

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fritters in syrup

Fritters in Syrup (Zalabia)

Source : Los Angeles Times 11-27-02

Sugar Syrup
5 cups granulated sugar
2 cups water
Juice of 1/2 lemon
1 tablespoon rose or orange blossom water

2 teaspoons active dry yeast
1 teaspoon sugar
1/2 cup hot water (120 to 130 degrees F)
3 1/2 cups flour
1/2 teaspoon salt
2 1/2 cups warm water
Oil (for frying)

For the Sugar Syrup: Place the sugar, water and lemon juice in...

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This is a favorite dish among Jews from Armenia, the Near East and Turkey.

8 grape leaves
Boiling water
4 large onions, diced
Vegetable shortening or vegetable oil
1 cup rice
1/3 cup chopped seedless raisins
Salt, to taste

Wash grape leaves and cover with boiling water until the leaves are wilted. Drain well. Fry onions in shortening or vegetable oil until light brown and transparent...

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grated potato kugel

Grated Potato Kugel

6 medium potatoes
1 onion
3 eggs
1/2 teaspoon salt
About 3/4 cup flour
Dash of white pepper (optional)
4 tablespoons vegetable shortening

Grate raw pared potatoes; squeeze out excess liquid, and grate onion into the pulp. Add eggs, salt and as much flour as necessary to make a batter that will drop from a spoon. Heat shortening in baking pan and fold into batter...

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