Mira's Israeli Recipes, All New
For Autumn 2006





Detailed below, you will find Mira's (our Rebbetzin) authentic recipes for Israeli dishes, which she prepared and served to "Temple ladies" and guests on November 5, 2006.

These offerings include CABBAGE SALAD, a medley of COOKED VEGETABLES, MOROCCAN FISH, EGGPLANT SALAD, TABULI SALAD, and WINTERY PEA SOUP.

For the RECIPES, scroll down.
For PICTURES from the current recipe party, click HERE.

This is the second such group of dishes she has demo'd and served. For those who missed the earlier recipes, you can find them HERE.

PLEASE SCROLL DOWN HERE FOR THE NEW RECIPES.




  • CABBAGE SALAD


    • 1 cabbage finely shredded
    • 3 garlic cloves-pressed
    • 1/3 c. olive oil
    • 1/4 c. vinegar
    • Salt
    • Fresh black pepper

    Combine all ingredients except cabbage. Pour mixture over the cabbage and mix well.



  • COOKED VEGETABLES


    • 1 pound sliced zucchini
    • 1 eggplant peeled and cut to squares
    • 1 bell pepper cut to strips
    • 1 sliced onion
    • 3 chopped garlic cloves
    • 2 peeled chopped tomatoes
    • 1/4 cup chopped parsley
    • 1/4 cup chopped dill
    • 2 potatoes peeled and cut to squares
    • 1/4 cup olive oil
    • 1/2 teaspoon sugar
    • I 1/4 cup chicken soup
    • Salt and pepper

    **Heat the oven to 400**

    1. in a frying pan, fry the zucchini, onion, pepper and transfer to a baking dish
    2. add the tomatoes garlic parsley, dill, potatoes and olive oil
    3. add salt, pepper, and sugar and mix all
    4. cover with aluminum/oil and make few holes in it
    5. put in the oven and cook for 1 1/2 hour
    6. remove the foil and cook for another 1/2 an hour
    7. garnish with parsley



  • MOROCCAN FISH


    • 1/2 bunch chopped cilantro
    • 8 pressed garlic cloves
    • 2 teaspoons paprika
    • 1 teaspoon hot red paprika
    • 1 teaspoon turmeric
    • 1 spoon tomato paste
    • 1/2 cup olive oil


      • In a bowl mix all of the above

    • 4-6 fish fillet (any fish -will be good BUT codfish)
    • 3-4 potatoes sliced
    • 2 red pepper cut to strips
    • 2 carrots peeled and cut



    1. put the fish in the mixed ingredients, make sure it is covered well both sides
    2. Oil a big frying pan or pot and lay the potatoes flat
    3. Add the red pepper and carrots on the potatoes
    4. Take the fillet and lay on the vegetables
    5. Add 4 spoons of water to the bowl with the mixed ingredients and poor whatever left on the fish
    6. Bring to a boil and lower to low
    7. Cook for an hour
    8. (You can add 5-6 garlic cloves to the pot)



  • EGGPLANT SALAD


    • 2 eggplants
    • 2 green onions
    • 2 spoons lemon juice
    • 1 teaspoon salt
    • 1/2 spoon black pepper
    • 2 spoons olive oil
    • 1 cup of tahini sauce
    • 3 pressed garlic cloves


    1. Place the eggplant on the grill (low heat and turn until becomes soft, poke "with knife to check)
    2. Place the eggplant in a bowl and smash well
    3. Add the rest of the ingredients and mix well
    4. Sprinkle with paprika



  • TABULI SALAD


    • 1/4 cup boiling water
    • 3 med cucumbers diced to small squares
    • 2 Ig tomatoes diced to small squares
    • 1 cup chopped mint leaves
    • 1/2 cup finely chopped chives
    • 1 lettuce leaf finely chopped
    • 1/2 cup burgul (bulgar)
    • 1 cup fresh lemon juice
    • 1/2 cup olive oil
    • 1 teaspoon salt

    1. place burgul(bulgar) in a small bowl and pour boiling water over it
    2. soak the burgul in the boiling water for 10 minutes
    3. add the cut vegetables to the burgul
    4. add the olive oil, lemon juice and salt
    5. mix all together



  • WINTERY PEA SOUP


    • 1 bag of green dry peas-washed and drained
    • 1 onion chopped
    • 3 spoons of olive oil
    • 4 garlic cloves-pressed
    • 1 teaspoon of cumin
    • 2 spoons of chicken soup powder
    • 8 cups of water
    • Salt and fresh black pepper

    1. fry the onion in the olive oil until golden
    2. add the peas, the chicken powder, salt, black pepper and cumin
    3. mix it all well and add the water, bring to a boil. Keep cooking on medium
    to low (make sure the soup keeps bubbling) stirring occasionally
    4. cook about an hour, adjust spices if needed









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