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Jewish Recipes
1000s of Jewish and
Kosher Recipes - Without food we can not live... We
all have heard the famous line, "Man does not live
by bread alone...."
We also carry a line of Kitchenware and Judaica
www.jewishrecipes.org
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Cooking and Kosher Cooking and what is the difference?
Jewish cuisine has
been formed both by the dietary laws of kashrut
("keeping kosher") and the many cultures in which Jews
have traveled.
Jewish cuisine has influences from the cuisines of the
Balkans, Galicia, Russia, Spain, Portugal and the
Middle East. For example, there are a number of cold
starters which originate in the Middle East and which
were brought by the Turks to the Balkans.
The roots of Jewish cooking, however, are in the
Middle East, where the Jews came from, and it was
heavily influenced by the cuisine of Ancient Egypt and
the Byzantine Empire. It has been suggested, for
example, that the major role played by
garlic, leek and onions in Jewish cooking is due
to these influences. Arab and Moorish cooking had an
equal influence on the Jewish cuisine.
At the same time, aspects of Jewish cooking were often
adopted by the cultures in which they lived. The rose
jam which is typical of Russian and Galician cookery,
for example, may have originally been imported by Jews
during the golden age of Jewish culture in Spain.
See:
Jewish Foods |
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Skillet Matzah Brei
Cooking spray
2 tsp. oil
4 matzahs
4 egg whites
1/2 tsp. onion powder, or to taste
1/4 tsp. salt
1/8 tsp. black pepper
Coat a large nonstick skillet or griddle with cooking spray and add 1/2 tsp. of
the oil . Heat the skillet over medium-high heat until very hot. Meanwhile,
moisten the matzah with cold water and crumble into a bowl. Add the egg whites
and seasonings.
Spoon half the mixture into the hot skillet or griddle as one large pancake and
brown. With a wide spatula, lift the matzah an add another 1/2 tsp of oil. Turn
to brown the other side. Repeat with remaining mixture and oil. Serves 4.
Calories - 157; Saturated fat - 0 g.; Total fat - 2 g.; Carbohydrates - 27 g.;
Cholesterol - 0 mg.; Sodium - 202 mg.
Gail Ashkanazi-Hankin, Denver
Author of Passover Lite
Broccoli Knishes1 cup mashed potatoes
1/3 cup matzah meal
2 tbsp. potato starch
1/2 small onion, finely chopped
2 egg whites or 1/4 cup Passover egg substitute
1/2 tsp. black pepper
1/4 tsp. salt
1 cup fresh or frozen broccoli, steamed and finely chopped
Cooking spray
Preheat the oven to 375 degrees.
In a bowl combine the potatoes, matzah meal, potato starch, onion, egg whites,
pepper and salt and knead together. Divide the dough into 6 balls and flatten
each. Divide the broccoli evenly onto each circle, fold over, and press edges to
seal.
Generously coat a baking sheet with the cooking spray. Arrange the knishes in a
single layer and place the baking sheet on the bottom rack of the oven. Bake for
15 minutes on each side. Serve hot. Serves 6.
Calories - 82; Saturated fat - 0 g.; Total fat - 0 g.; Carbohydrates - 15 g.;
Cholesterol - 0 mg.; Sodium - 124 mg.
Gail Ashkanazi-Hankin, Denver
Author of Passover Lite |
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