Category: Jewish

Bourekas – Mozzarella Cheese Filling

Ingredients 1 1-pound block mozzarella cheese, freshly grated 2 eggs Instructions In a large bowl using a fork, mix grated cheese with egg until well combined. Microformatting by hRecipe.

Permanent link to this article: http://cookbook.atlow.org/2014/01/01/bourekas-mozzarella-cheese-filling/

Bourekas – Spinach Filling

Ingredients 1 lb fresh spinach 1 egg, lightly beaten 1 cup finely grated Gruyere cheese Salt and pepper Instructions Wash the spinach several times Put the wet leaves into a saucepan without any extra water, cover tightly, and sweat over medium heat for 4 to 5 minutes until tender. Drain in a sieve, pressing out …

Continue reading

Permanent link to this article: http://cookbook.atlow.org/2014/01/01/bourekas-spinach-filling/

Bourekas – Feta-Ricotta Cheese Filling

Ingredients 1/2 cup crumbled feta cheese 1/3 cup grated kashkaval cheese (or substitute cheddar, swiss, or feta) 1/3 cup ricotta cheese 1 egg Salt & Pepper Instructions In a mixing bowl, combine feta, kashkaval, ricotta, egg, a pinch of salt and a pinch of black pepper NB: if using all feta cheese, you may not …

Continue reading

Permanent link to this article: http://cookbook.atlow.org/2014/01/01/bourekas-feta-ricotta-cheese-filling/

Bourekas – Potato-Spinach-Cheese Filling

Ingredients 2 medium baking potatoes 2 eggs 1 10oz package chopped frozen spinach ¾ teaspoons baking soda Dash of salt 1 cups mozzarella cheese, shredded 1 cups cheddar cheese, shredded 2/3 cup feta cheese Instructions Boil potatoes until soft but not soggy. Mash potatoes well. Let cool. Beat in 3 eggs into the potatoes until …

Continue reading

Permanent link to this article: http://cookbook.atlow.org/2014/01/01/bourekas-potato-spinach-cheese-filling/

Bourekas – Dough

Ingredients 3-1/2 cups all purpose flour 2 sticks of unsalted butter, at room temperature 2 tbsp. vinegar 2 tbsp. oil, please not olive oil! 3/4 cup of plain yogurt or cream or buttermilk Pinch of salt 1 egg yolk (for wash) 1 tsp water (for wash) Sesame seeds (if desired) Instructions Form dough by quickly …

Continue reading

Permanent link to this article: http://cookbook.atlow.org/2014/01/01/bourekas-dough/

Date Nut Bread

Ingredients 1 pond walnuts, chopped 1 pound dates, pitted and chopped 3 1/2 cups water 3/4 teaspoon salt 3 teaspoons baking (bicarbonate of) soda 4 eggs 2 cups sugar 6 cups flour Instructions Preheat over to 300 Boil the water In a bowl mix the walnuts, dates, salt and baking soda Pour the water over …

Continue reading

Permanent link to this article: http://cookbook.atlow.org/2013/01/27/date-nut-bread/

Mun (or Moon or Poppy Seed) Cookies

This report on NPR reminded me of the Mun Cookies my mom used to have us help make during snow days etc. when I was a kid. We would have to write our names in cookie dough and get to eat our names. My brother & I (and I suspect my cousins too) learned to …

Continue reading

Permanent link to this article: http://cookbook.atlow.org/2012/11/10/mun-or-moon-or-poppy-seed-cookies/

Tah Dig (Persian Rice)

Recipe: Tah Dig (Persian Rice) Ingredients 4 Cups Water 1 Cup Long Grain Rice (Basmati or other) 1/2 Cup Plain 2% Greek Yogurt 1 Teaspoon Kosher Salt 1/8 Teaspoon Crushed Saffron 1 1/2 Tablespoons Unsalted Butter 2 Teaspoons Vegtable Oil Instructions Bring water to boil. Reduce heat to medium high. Add rice. Cook rice for …

Continue reading

Permanent link to this article: http://cookbook.atlow.org/2012/08/22/tah-dig-persian-rice/

Rabbi Krauss’ Wife’s Challah

Ingredients 3/4 Cup Oil 3/4 Cup Sugar 3 Cups Warm Water 1 Tablespoon Salt 5 Eggs 3 Yeast Packets 8 Cups Flour Raisins (optional) Poppy Seeds (optional) Instructions In a large mixing bowl, combine the oil, sugar, 2 cups of warm water, salt and 4 eggs. In a small bowl or glass dissolve the yeast …

Continue reading

Permanent link to this article: http://cookbook.atlow.org/2011/12/24/rabbi-kraus-wifes-challah/

Braised Beef Brisket with Vegetables

Ingredients 1 4-to 4 1/2-pound beef brisket, trimmed of most fat 2 tablespoons olive oil 1 14 1/2-ounce can diced tomatoes in juice (preferably fire-roasted) 1 cup dry red wine 2 pounds onions, sliced 4 medium carrots, peeled, roughly chopped 1 lb fingerling potatoes 16 garlic cloves, peeled 1 1/2 cups pitted large prunes 1 …

Continue reading

Permanent link to this article: http://cookbook.atlow.org/2011/04/18/braised-beef-brisket-with-vegetables/