The author of our successful The Book of New Israeli Food returns with a cookbook devoted to the greatest hits of Jewish grandmothers from Minsk to Marrakesh- recipes that have traveled across continents and cultural borders, now brought to life for a new generation.
Over thousands of years, Jews all over the world developed cuisines not only suited to their needs (kashrut, holidays, Shabbat) but also reflecting the influences of their neighbors and carrying memories from their past wanderings. These cuisines may now be on the verge of extinction, however, because practically none the Jewish communities in which these cuisines developed and thrived exist anymore. The only place all of these cuisines are still functional is Israel, where there are still a few first-generation cooks that know and love these dishes. Israel is, in a sense, a living laboratory of this beloved and endangered Jewish food; the 100 diversely flavored recipes here-from Jerusalem's surprising, sweet kugel flavored with pepper to Bukharan's hearty Ushapualau, a wondrous stew of beef, chickpeas, and carrots-were not chosen by an editor or a chef so much as by what Janna Gur calls ""natural selection.""
These are the dishes that, though rooted in their original provenance, have been embraced by Israelis from throughout the Diaspora and have become part of Israel's culinary landscape. Aimed to educate and delight the grandchildren and even great-grandchildren of those who carried their cuisines on journeys far from their orginal homes, Jewish Soul Food proceeds from the premise that the only way to preserve traditional cuisine is to cook it. The book offers all cooks the ""greatest hits"" from a fascinating food culture-a chance to enrich their cooking repertoire and at the same time help to preserve a valuable part of Jewish heritage and its collective ""soul.""
(With full-color photographs throughout.)
By:
Janna Gur
Imprint: Schocken Books
Country of Publication: United States
Dimensions:
Height: 287mm,
Width: 223mm,
Spine: 23mm
Weight: 1.243kg
ISBN: 9780805243086
ISBN 10: 0805243089
Pages: 240
Publication Date: 15 November 2014
Audience:
General/trade
,
ELT Advanced
Format: Hardback
Publisher's Status: Active
CONTENTS Introduction xi STARTERS, SALADS, AND NOSHES Spicy Carrot Salad 2 Pickled Lemons 2 Beet Salad with Cumin and Cinnamon 4 Orange and Black Olives Salad 7 Harissa 7 Blue Ones with Red Ones | Eggplant Salad with Tomatoes and Onions 8 Matboukha | Pepper and Tomato Slow-Cooked Salsa 9 Mashawia | Fresh Tomatoes and Roasted Peppers Salsa 11 Gehakte Leber | Chopped Liver with Lots and Lots of Fried Onions 12 Schmaltz and Gribenes 14 Erez’s Chopped Liver 15 Zibale mit Eyer | Egg and Onion Salad 17 Badrijani Nigvzit | Eggplant Rolls with Walnut and Herb Filling 20 Kuku Sabzi | Herb Frittata 21 Ijeh b’Lahmeh | Herb and Meat Latkes 22 Gefilte Fish 24 Crispy Fish Cakes with Pine Nuts and Fresh Herbs 27 Homemade Pickled Herring 28 Seliodka pod Shuboy | Layered Beet and Herring Salad 30 Forschmak | Herring-Apple Pâté 31 Messayir | Pickled Salad 32 Chershi | Lemony Pumpkin Spread 33 Apio | Celeriac and Carrots in Lemon Sauce 34 COZY SOUPS FOR CHILLY NIGHTS Krupnik | Mushroom and Barley Soup 39 Israeli Chicken Soup 40 Kneidlach | Matzo Balls 41 Passover Green Chicken Soup 43 Gondi Nohodi | Chickpea and Chicken Dumplings in Turmeric-Lime Broth 44 Gondalach 46 Lentil Stew with Cumin, Garlic, and Coriander 47 Borscht | Beet, Cabbage, and Beef Soup 48 Batata Hamood | Tart Potato and Celery Broth with Meatballs 50 H’rira | Spiced Vegetables and Legume Soup 51 Ras el Hanout Spice Mix 51 Meat Kubbe with a Cheat 52 Beet Soup with Kubbe 55 Pumpkin Soup with Kubbe 57 MEATBALLS, FISH BALLS, AND STUFFED VEGETABLES Albondigas | Beef and Grilled Eggplant Meatballs 60 Kebab Gerez | Meatballs with Sour Cherries 63 Fesenjan | Meatballs in Walnut and Pomegranate Sauce 65 Herbed Fish Balls with Jerusalem Artichokes, Tomatoes, and Saffron 67 Peppers Stuffed with Rice and Meat 69 Meatballs with Tomatoes, Chickpeas, Swiss Chard, and Eggplants 70 Stuffed Cabbage Rolls with Sauerkraut 71 Mixed Stuffed Vegetables in Pomegranate Sauce 72 Mafroum | Meat and Potato “Sandwiches” 75 Bistil | Potato Patties Stuffed with Spiced Minced Meat 76 BRAISES, POT ROASTS, AND RAGÙS Beef and Potato Sofrito 81 Barbecued Brisket 82 Goulash | Beef Stewed in Paprika Sauce 83 Plau B’jeej | Chicken with Almonds and Raisins over Red Rice 85 Ushpalau | Beef and Rice Pilaf with Chickpeas, Carrots, and Spices 87 Chicken Tagine with Artichoke Hearts 89 Tanziye | Beef Tagine with Dried Fruits and Nuts 90 Salona | Sweet-and-Sour Fish Casserole with Eggplant and Tomatoes 92 Ingriyi | Sweet-and-Sour Beef and Eggplant Casserole 94 Beef Tongue in a Sweet-and-Sour Sauce 95 North African Fish Stew, Two Ways Moroccan Spicy Fish Ragù 97 Chreime | Tunisian Spicy Fish Ragù 98 Ghormeh Sabzi | Beef and Herb Stew 99 MEATLESS MAINS Shakshuka | Eggs Poached in Spicy Tomato Sauce 103 Filfel Chuma 104 Türlü | Mixed Vegetables Casserole 105 Spinach Flan 106 Feta-Stuffed Pepper “Cutlets” 108 Sabzi Polo | Rice Pilaf with Lots and Lots of Fresh Herbs 110 Couscous with Vegetables (or Tuesday Couscous) 114 Tahdig | Rice Pilaf with Dried Apricots and Crispy Potato Crust 117 Mujaddara | Rice with Lentils 119 “Before Shabbat” Pasta Casserole 120 Green Masala Beans 121 Green Masala 121 SAVORY PASTRIES Ka’ak | Savory Sesame Cookies 124 Adjaruli Khachapuri | Cheese and Egg-Filled Pies 126 Sambousek | Chickpea-Filled Pastry Pockets 129 Káposztás Pogácsa | Caramelized Cabbage Buns 131 Lakhoukh | Panfried Flat Bread 133 Frojalda | Cheese Bread 134 Bouikos con Kashkaval | Mini Cheese Buns 135 Sfikha | Open-Face Meat Bourekas 137 Chukor | Phyllo Spinach and Cheese Pastries 139 Banitza | Phyllo and Cheese Pie 140 Puff Pastry Cheese Bourekas 143 SHABBAT STATE OF MIND Exiles Cholent 146 T’bit | Stuffed Chicken and Rice Hamin with Honey and Spices 149 T’bit 2 150 Homemade Baharat 150 Vegan Pearl Barley and Silan Hamin 151 Hamin Macaroni | Chicken Noodle Hamin 153 Jerusalem Sweet and Spicy Noodle Kugel 154 Sabich | Egg and Eggplant Shabbat Breakfast Sandwich 158 Kubaneh | Yemenite Slow-Baked Shabbat Bread 161 Zhug 162 CAKES, COOKIES, AND DESSERTS Fluden with Walnuts, Poppy Seeds, and Apples 167 Vera’s Apfel Kuchen | Apple Cake 169 Honig Lekach | Honey-Flavored Sponge Cake 170 Sweet Cheese Pie 173 Bonnie’s Jam and Pecan Rugelach 174 Chocolate-Cinnamon Babka 179 Chocolate Rugelach 180 Baba bi Tamr | Date-Filled Biscuits 181 Ma’amoul | Walnut-Stuffed Cookies 182 Marochinos | Flourless Double Almond Cookies 185 Szilvás Gombóc | Plum Dumplings 186 Apple and Raisin Strudel 188 Ghraybeh | Orange Blossom Butter Cookies 191 Sutlach (Arroz con Leche) | Sweet Rice Pudding 192 Basbousa | Juicy Semolina, Coconut, and Pistachio Cake 195 Dried Fruit, Pears, and Wine Compote 196 Ashureh | Wheat Berries with Honey, Nuts, and Dried Fruits 197 Mofleta | Sweet Pancake Stacks 199 Nut and Date Coins 201 Bimuelos | Honeyed Hanukkah Puffs 202 Mail Order Sources for Specialty Ingredients 203 Acknowledgments 205 Index 207
The author of The Book of New Israeli Food, JANNA GUR was born and raised in the former Soviet Union and immigrated to Israel in 1974. She is the founder and chief editor of the leading Israeli food and wine magazine. She lives in Tel Aviv, on Israel's Mediterranean coast.
Reviews for Jewish Soul Food: From Minsk to Marrakesh, More Than 100 Unforgettable Dishes Updated for Today's Kitchen: A Cookbook
Praise for Jewish Soul Food No one is more qualified to write about both Ashkenazi and Sephardic Jewish cooking than Gur, for she has lived with both cuisines and loves them equally. Here she has collected the most mouthwatering examples of each. I want to cook and taste every recipe-this book makes me very hungry. -David Tanis, author of A Platter of Figs and Other Recipes and One Good Dish This is my kind of food-bold, flavorful, and comforting, and with memories of home. I can't wait to cook from this book. -Einat Admony, author of Balaboosta Janna Gur's gorgeous new book is both prequel and sequel to Yotam Ottolenghi and Sami Tamimi's Jerusalem. The title alone makes me swoon. There is much to learn here. I have never seen, eaten, or made many of these dishes: her Sabich is gorgeous, as is the Hamin Macaroni, Mafroum, Feta-Stuffed Pepper 'Cutlets,' and tantalizing Fluden for dessert. In a world cluttered with cookbooks, this is a standout, a poignant narrative of authenticity cast in a contemporary light. -Rozanne Gold, author of the 1-2-3 cookbook series and of Radically Simple: Brilliant Flavors with Breathtaking Ease Gur, who opened our palates to the vibrant melting pot of modern Israel, now dazzles us with its multicultural culinary mosaic: the glittering food treasures of its immigrants from one hundred different countries, returned home from the Diaspora. Many writers talk about preserving ethnic food traditions, but Gur gives us the very best reason: every recipe in this focused, elegantly curated collection is irresistible. -Jayne Cohen, author of Jewish Holiday Cooking: A Food Lover's Treasury of Classics and Improvisations
