Recipes2u

Lentil Spaghetti Sauce
2 tablespoons olive oil or vegetable oil
1 cup onion, chopped
1 tablespoon garlic, minced
1 cup sliced fresh mushrooms
1 (8 ounce) can tomato sauce
1 (4 ounce) can tomato paste
2 1/3 cups water
1/2 cup lentils, washed
1 1/2 teaspoons dried basil
1 teaspoon dry oregano
1 teaspoon granulated sugar
1 bay leaf
1/2 teaspoon salt
1/8 teaspoon pepper
In a saucepan sauté the […]

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Burekas (Jewish Sephardic)
Source: Lior’s Kitchen Talk
Jewish Sephardic BUREKAS is quite similar to the Turkish
“burak.” Burekas can be prepared with various types of dough:
strudel dough (thin leaves), rising dough, or with types of
prepared dough found in the market. It is widely sold on Israeli
street corners and bakery shops. To be tasty, it must be served hot
and […]

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Kebabs (Jewish)
1 pound (450 gr) each ground beef and veal, mixed together
6 spring onions, chopped finely
5 cloves garlic, chopped finely
2 hot red peppers, chopped finely
1 teaspoon each salt and pepper
1/2 teaspoon each turmeric, dill seed and flour
Combine all of the ingredients in a mixing bowl and knead well
by hand. Form into 3-inch (8 cm.) sausages […]

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Chopped Liver
Source: Old and New Israeli Jewish Cuisine
Use only chicken liver to make this dish. Use schmaltz (chicken
fat) . Do not substitute oil or any other fat. If you are concerned
about cholesterol, eat chopped liver less often. Chop all the
ingredients by hand rather than by machine. Eat it in small
portions — it is very rich
— […]

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Matzo
Preheat the oven to 500 degrees F. If you have a pizza stone,
place it in the oven while it’s preheating.
In a large bowl, mix 2 cups of all-purpose flour with 1 cup of
water. Add one-half teaspoon of salt, if desired.
Stir vigorously with a wooden spoon for about a minute, until
the flour is incorporated and the […]

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