Get your cooking utensils ready and become acquainted with Jewish cuisine of every nationality, as Jeanette Jacobs takes you on an international journey to sample fantastic Jewish recipes from most countries of the Diaspora.
The International Gourmet Glatt Kosher Cookbook is a compilation of traditional and non-traditional recipies from Ashkenazi, Sephardic, Felasha, Oriental, and European Jewish traditions. Here are a few tasty selections.
Fajitas - Mexico
- 3 tbsps. fresh lime juicd
- 3 tbsps. fresh orange juice
- 3/4 tsp. salt
- 1/2 tsp. dried oregano, crumbled
- 1 beef steak (1 3/4 lbs.)
- 1 tbsp. olive oil
- 2 medium onions, thinly sliced
- 2 cloves garlic, thinly sliced
- 3 large red peppers, cut into ½-inch thick strips
- 1 large green pepper, cut into ½-inch thick strips
- 2 tsps. finely chopped pickled jalapeno chili
- 12 (6-inch) flour tortillas
In a cup, combine lime and orange juices, ½ tsp. salt, and oregano. Transfer to airtight plastic bag; add meat, turning to coat. Seal bag, pressing out as much air as possible. Refrigerate beef 1 hour to marinate, turning bag once.
Preheat broiler. Meanwhile, in 12-inch skillet, heat oil over medium heat. Add onions and garlic and cook, stirring frequently, until onions are tender, about 5 minutes. Add red and green peppers, jalapeno and remaining ¼ tsp. salt; cook, stirring frequently, until red and green peppers are tender, about 7 minutes.
Remove meat from marinade and place on rack in broiling pan. Broil steak 6 inches from heat source, 3-4 minutes per side for medium-rare or until desired doneness. Cut meat into thin slices across the grain and serve with tortillas and pepper mixture. Makes 6 main-dish servings.
Telyantina S Vishnyami (Roast Steak) - Russia
- 3 1/2 to 4 lb. boneless rib steak, cut into pieces
- 2 cups (32 oz.) jarred, pitted sour cherries, drained but 1 cup syrup preserved
- 1/2 lemon
- 1 1/2 cups beef stock, or broth, more as needed
- grated zest of 1 orange
- salt and freshly ground black pepper, to taste
- 4 tbsps. (1/2 stick) margarine, at room temperature
- 1/3 cup Madeira wine
- 1/8 tsp. cinnnamon
- pinch ground cloves
- pinch ground cardamom
Preheat oven to hot. Make twelve to fourteen slits, each half-inch deep in the steak and insert a cherry in each slice. Set remaining cherries aside. Rub the steaks with lemon and sprinkle with salt and pepper per; then spread with margarine.
Place the steaks in a roasting pan that is not too shallow and roast ten minutes. Reduce oven temperature to moderate. Add the stock, remaining cherries, and reserved cherry syrup to the roasting pan. Cover the meat loosely with aluminum foil and roast, basting every twenty minutes, until the juices run clear when the meat is pierced with a skewer, about one and three quarters hours. When roasted, cover with foil and let stand ten minutes before serving. Transfer the contents of the pan to a small saucepan and add enough stock to measure 2 cups (480 ml). Add orange zest, Madeira, cinnamon, cloves, cardamom, salt and pepper. Bring to a boil over high heat and cook until reduced to approximately 1 1/2 cups (360 ml), about five minutes. Serve the steak slices accompanied by the sauce.
Makes 6-8 servings.
- 1 3/4 fresh or bottled pomegranate juice
- 6 black peppercorns, crushed
- 1/3 cup finely chopped fresh mint
- salt and pepper to taste
- 8 rib lamb chops, (each 3/4 inch thick)
- 2 tbsps. olive
- 2 tbsps. seeds for garnish (optional)
- mint leaves for garnish
- 4 cloves garlic, crushed
Combine the juice, garlic, peppercorns, chopped mint and salt in a glass or ceramic bowl. Add the lamb chops and refrigerate for at least four hours and up to twelve. Preheat broiler and oil the broiling rack. Remove the chops from the marinade and set aside. Pour the marinade into a small saucepan and reduce over high heat to 1/3 cup (80 ml) about twenty minutes. Brush the chops with the marinade and oil and grill or broil brushing twice with the remaining marinade. Grill until cooked. Serve at once, garnished with pomegranate seeds, if desired, and mint leaves.
Makes 4 servings.
Citrus Beef Stir-Fry - China
- 2 large oranges (about 1 lb.)
- 3 tbsps. each dry sherry and soy sauce
- 2 tbsps. minced fresh ginger
- 1 lb. boneless, fat-trimmed lean beef
- 2 tsps. cornstarch
- 2 tbsps. salad oil
- 3 stalks celery, thinly sliced
- 1 cup bean sprouts
- 1 cup Chinese pea pods, ends and strings removed
Grate peel from one orange. Squeeze juice from oranges into a large bowl; mix in peel, sherry, soy and ginger. Slice meat 1/8 inch thick across grain. Stir into bowl. Let stand at least five minutes, or cover and chill until next day; stir several times. Drain marinade and mix with cornstarch.
Place a wok or frying pan on high heat. When pan is hot, add 2 tsps. (10 ml) oil and half the meat. Stir-fry until meat is tinged with brown; then pour meat into another bowl. Repeat to cook remaining meat. Heat remaining oil; add celery, sprouts, and peas. Stir until peas turn brighter green, about one minute. Add marinade; stir until boiling. Mix in meat. Serves 4.
Dried Fruit Chutney - South Africa
- 1 1/2 cups coarsely chopped dried apricots
- 1 1/2 cups coarsely chopped dried peaches
- 1 1/2 cups finely chopped pitted dates
- 1 1/2 cup seedless raisins
- 2 cups finely chopped onions
- 1 1/2 cups malt vinegar
- 1/2 cup water
- 1 cup sugar
- 1 tbsp. finely chopped garlic
- 1 tbsp. mustard seeds, crushed
- 1 tbsp. ground ginger
- 1 tbsp. ground coriander
- 1 tsp. ground cinnamon
- 1 tsp. ground hot pepper (optional)
- 1 tbsp. salt
In a large enameled or stainless-steel saucepan combine apricots, peaches, dates, raisins, onions, vinegar, water, sugar, garlic, mustard seeds, ginger, coriander, cinnamon, hot pepper and salt. Stirring frequently, bring to a boil over high heat. Reduce heat to low and simmer partly covered for about one hour, or until the fruits are reduced to a pulp and the chutney is thick. Refrigerate. Can stay for a month.
Stuffed Game Hens with Raspberry Sauce - United States
- 1/4 tsp. pepper
- 1/4 tsp. garlic powder
- 2 1/2 lbs. Cornish game hens
- 2 cups wild and brown rice, mixed
- 1/4 cup plus 2 tbsps. margarine
- 1/4 cup honey
- 1 10-oz. package frozen whole of frozen unsweetened raspberries
- 1/4 cup water
- 2 tbsps. sugar
- 1 tbsp. grated lemon peel
Preheat oven to high. Combine pepper and garlic powder in a bowl. Pat hens dry insight and out. Season cavities with half of pepper mixture. Fill cavities with rice. Close cavities using skewers. Tuck wing tips under. Place hens in roasting pan. Melt margarine with honey in small saucepan. Brush over hens.
Sprinkle with remaining pepper mixture. Bake hens until juices run clear when thighs are pierced in thickest part. Turn and baste frequently with honey-margarine mixture, until browned.
Meanwhile, combine remaining four ingredients in heavy medium saucepan over medium-high heat. Cook until sauce thickens, stirring frequently, about ten minutes. Strain sauce to remove seeds. Transfer hens to cutting board. Cut each in half. Transfer hens with stuffing to plates. Spoon sauce over them.
Makes 4 servings.
Fish Stuffed with Dates - Morocco
- 1/4 cup finely chopped blanched almonds
- 2-3 tbsps. cooked rice
- 1 tsp. sugar
- 1/2 tsp. ground cinnamon plus ¼ tsp. to garnish (optional)
- pepper to taste
- 1/4 tsp. ground ginger
- 1-2 tbsps. oil
- 8 ozs. fresh dates (dried ones will do, but choose soft, juice ones)
- 3 lbs. boned salmon or white fish
- salt to taste
- 1/2 onion, finely chopped
Mix together chopped almonds, rice, sugar, cinnamon, and a pinch each of pepper and ginger. Knead with a little oil to hold mixture together.
Pit the dates and stuff with the almond-rice mixture. Rub the fish all over with oil, salt, pepper, and a little ground ginger. Open up the 2 top fillets and arrange the stuffed dates down the center, then replace the top fillets. Place the fish on a large, well-oiled sheet of foil and sprinkle with finely chopped onion. Wrap the fish up neatly and seal the edges of the foil firmly. Lay the parcel on a large baking pan.
Bake in preheated 350°F oven for about 15 minutes per pound, or until flesh begins to flake when you cut into the thickest part with a pointed knife. Unwrap the foil and place under broiler to become crisply golden. Serve dusted with cinnamon if you desire.
Makes 6 servings.