Tag archive for "Jewish Food Recipes"

Crispy Vegetable Spring Rolls

kosher recipes, rosh hashanah pasta, salads, and lunch ideas

Crispy Vegetable Spring Rolls

2 Comments 05 January 2011

“Hi Marlene,

I just couldnt resist sharing this recipe with you- I made them twice this weekend already…. I always want to have something Pan- Asian style…”  Enjoy! Sophia Cohen

Needed for this Kosher Recipe

  • buy pre packaged spring roll paper, cut diagonally to make two large triangles
  • julienne carrots and celery, shredded cabbage, red onion (optional) and basil

Directions

  1. place towards one end of the triangle, and roll, keeping the veggies peeking out from the top.
  2. Pan fry in part sesame oil and part safflower oil till the outside is crispy. (No need to deep fry- the pan frying is more then enough)
  3. use your favorite soy sauce dip- I like Trader Joe‘s Soyaki!
  4. My kids love them. You can also add any shredded or sliced cooked chicken or meat or tofu!!
  5. Be creative- these are super yum and super fun!
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Janet’s Crunchy Spiced Tilapia

kosher fish recipes, kosher pareve recipes, kosher recipes, rosh hashanah pasta, salads, and lunch ideas

Janet’s Crunchy Spiced Tilapia

No Comments 03 January 2011

Thank you Janet Harary for a new dinner twist on Tilapia!

Kosher Recipe

  • 1 1/2 C flavored breadcrumbs
  • 1/2 tspn salt
  • 1/4 tspn paprika
  • 1/8 tspn black pepper
  • 1/2 tspn garlic powder
  • 1/3 C light mayonaise
  • 1/3 C spicey brown mustard
  • 6 Tilapia

Directions for this Kosher Recipe

1. In a bowl ,stir together the breadcrumbs and spice .In another flat bowl mix together the mustard & mayonaise

2. prepare a tray with foil and spray with Pam .Heat oven to 375

3. coat fish with mayo mixture and cover in breadcrumbs on both sides .

4.Garnish with lemon slices and bake on tray for 45 minutes

check out Tilapia with Mango Salsa at Gourmet Kosher Cooking!

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Baked or Pan Fried Plantains with Guacamole

kosher appetizer recipes, kosher pareve recipes, kosher recipes, kosher vegetable recipes

Baked or Pan Fried Plantains with Guacamole

No Comments 02 January 2011

Photo of four varieties of bananas.

Image via Wikipedia

by Ayelet R.

This is the simplest dish but gets the most amazing results. Whenever I make these, the platter cannot leave the kitchen before it needs refilling. This is also a great afternoon snack that keeps the family from munching on sugary sweets before a late dinner.

This is of course a great kosher and vegan recipe for the big Super Bowl event this Sunday February 6!

Plantains have  many health benefits that you may not know. Read on:

  • A well-acclaimed diuretic, plantain is found to be extremely effective against kidney ,bladder and intestine problems.
  • It is  effective against heavy menstrual cycles.
  • Plantain is also used as a vulnerary to treat cuts and wounds. Due to easy accessibility of this wonderful fruit, it can be easily bought and crushed and applied to cuts and wounds for quick relief. Also, since plantain has a high epidermal growth, it can be used to fix damaged tissues, treat bruises and broken bones.
  • Plantain is touted as a wonderful blood cleanser.
  • Plantain, much like its yellow ripe counterpart, is extremely good for skin. Plantain juice can be effectively used to treat sunburn, ulcers, scalds and burns. It is treated as an effective substitute for aloe vera.
  • It is very effective for treating liver sluggishness and inflammation of the digestive tract.
  • Chewing plantain root can offer immediate relief from toothache.
  • Plantain is known to soothe cough reflex andis used to treat asthma, lung infections, and hay fever and any other respiratory disorders that involves mucous congestion.

How to know when a plantain is ready to cook:

Buy plantains as green as possible and allow them to ripen at home near a window.During the winter that can extend to three weeks!  If you want a plantain chip that is not too sweet, (ie. for a guacamole dip) then only allow it to turn yellow. But, if you want a sweeter treat then allow plantains to turn black (the skin will go from green to golden yellow to black). Once they are that ripe, you will know they are super sweet inside.

For this recipe, we recommend the golden yellow color:

  1. Slice Peel 3 plantains, discarding the peel. Cut them diagonally into 1-inch slices.
  2. Spread plantain pieces onto cookie sheet, toss with olive oil, salt, and pepper. Bake at 400 degrees until brown on the outside.

To Fry:

  1. Heat oil in saute pan. Place plantain in oil and fry about one minute, flip, and fry until crisp on both sides.
  2. Dry plantains on a paper towel, and sprinkle with salt and pepper.

For Guacamole:

  • 2 ripe avocados
  • 2 cloves garlic, finely chopped
  • 1 teaspoon lemon juice
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon red hot pepper flakes
  • 1/2 tomato, diced
  • Salt and pepper to taste
  1. Open avocados and pull out all of the fruit with a spoon.
  2. Lightly mash the avocado with a fork as you add the garlic, lemon juice, and spices. You can adjust the spices to your taste. Fold in the tomato.
  3. To serve, put guacamole in a shallow bowl with plantain slices next to it for dipping.
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Super Bowl Chili

kosher appetizer recipes, kosher meat recipes, kosher recipes

Super Bowl Chili

No Comments 01 January 2011

Super Bowl Sunday is just around the corner! As a party planner I would generally be talking about table settings with a twist football.. or some fabulous take on Super Bowl. But let’s be honest ladies, our boyfriends, husbands, brothers, etc.., aren’t about to gather ’round the table and have a civilized meal on super bowl Sunday. You’re more likely to find them slightly possessed and consumed with their flat screens. With that being said, I think Super Bowl Sunday calls for good times, informality, and best of all- comfort food.

Which brings me to this…

I hope you all enjoy this chili recipe. It’s one of my husbands favorite dishes and pairs best with rice, pasta, tortilla chips, hamburger buns, or eat it as is!

What you will need for this Kosher Recipe

  • 2 lb. Ground Beef
  • 1 Onion, diced
  • 3 – 8 Ounce cans of Hunts Tomato Sauce
  • 1 – 8 Ounce Jar of Salsa
  • 2 Cans Dark Red Kidney Beans
  • 4 Tablespoons Chili Seasoning Mix
  • 1/4 Cup Beer
  • 1/2 Teaspoon Salt
  • 1 Teaspoon Ground Black Pepper
  • 1/2 Teaspoon Garlic powder

Directions for this Kosher Recipe

1. Saute the onion with 1 tablespoon vegetable oil over medium / high heat in a large pot until translucent, or for 5 minutes.

2. Add the meat until browned

3. Add All of the remaining ingredients, mix, and lower heat to a simmer.

4. Let the chili simmer for about 1 hour and 15 minutes uncovered. Stir occasionally.

5. Enjoy!

So stay in this Sunday, watch your favorite team playing in chilling weather while you’re in the comfort of your home, and enjoy a bowl of Super Bowl Chili!

Lillian Antar Shomer

Event Design & Planning

Phone: (917) 621-5985

Email: LillyShomer@gmail.com

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Black Bean Super Bowl Salsa with Tortilla Crisps

kosher appetizer recipes, kosher pareve recipes, kosher recipes, kosher vegetable recipes

Black Bean Super Bowl Salsa with Tortilla Crisps

1 Comment 01 January 2011

Salsa means “sauce” in Spanish and it is usually a condiment made from tomatoes, onion,garlic, cilantro, salt and hot peppers, with a touch of vinegar or lemon juice for acidity. The mixture is usually chopped and served fresh with tortilla chips.

Salsa has tons of vitamin C, plus, it is low in carbohydrates, fat and cholesterol. On average, a serving of salsa has about 15 calories — certainly better than your average mayonaisse based dip.

This recipe has been renamed by family members as SUPER BOWL SALSA-!

Add it to your menu for next Sunday February 6, 2011 for all the football fans that will gather by

the screen!!!

Serve with chicken or fish any night of the week,or as a healthy  snack if your kids and their friends come over to hang out.

Check out the video above from EHOW.com. The tomatoes are cooked, and corn and cumin are added. Obviously, salsa has a lot of variations so you can go with the flow, experiment, and let us know which version your family like best!

Superbowl Salsa

Kosher Recipe Ingredients

  • 6 flour tortillas cut into triangles
  • spray with olive oil cooking spray and sprinkle with sea salt
  • bake for 10 minutes at 350.

For the Salsa

  • 1 can black beans rinsed drained and chopped
  • 1 tomato diced
  • 2 scallions
  • 1/2 cup chopped cilantro
  • 2 tbs lime juice
  • 1/2 tsp sea salt

Combine all kosher recipe ingredients and serve with fresh tortilllas.

by Esther Serouya

Check out Giada De Laurentiis spicy salsa HERE. She even adds a dash of orange juice!

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Almond Date Truffles for Tu B’shvat

kosher dessert recipes, kosher pareve recipes, kosher recipes

Almond Date Truffles for Tu B’shvat

9 Comments 01 January 2011

Don’t miss out on Tu B’shvat this year! We traditionally celebrate this day by eating fruits of the seven species from  Israel that is praised in the Torah: wheat, barley, grapes, figs, pomegranate, olives, and dates. Ancient Sepharadic Jews originated  the idea of a  Tu B’shvat seder, where participants enjoy munching on a variety of fruits and nuts, drinking wine, and discussing the day’s spiritual and mystical meanings.

Dates are a great Tu B’shvat ingredient for two reasons: first, they are one of the seven species.  Second, they are really delicious – available fresh in season and dried year-round, dates are super sweet and almost candy-like.  They are great by themselves or added to a variety of sweet or savory dishes.

Almonds, another one of the “Tu B’shvat seven”, are loaded with calcium and protein.  Traditional truffles are made of chocolate and heavy cream – yes, they taste great, but they’re far from healthy.  This modern spin on truffles  are a rich, sweet, and a wonderfully healthy alternative to their chocolatey counterpart. Encourage your kids to try these healthy treats and remind them of the the Tu B’shvat holiday. I will be serving them for Shabbat dessert this week so that we can get a head start on Tu B’shvat, which begins on Thursday, January 20, 2011. Enjoy! Marlene

Kosher Recipe Ingredients

  • 1 cup pitted dried dates
  • 1 cup chopped  almonds
  • 1 tablespoon unsweetened cocoa powder
  • 2 tablespoons honey
  • Unsweetened cocoa powder and/or ground walnuts to coat (optional)

Directions for making this Kosher Recipe

  1. Grind almond in a food processor until finely chopped. Transfer to a baking sheet and toast in oven for 5 to 7 minutes, until fragrant  and slightly darker.
  2. Place the dates, almonds, cocoa powder, and honey in a food processor.  Pulse the processor until the mixture comes together to form a ball.
  3. Form cherry-sized balls out of the mixture and roll them in cocoa powder , ground almonds, or coconut to coat.  Enjoy them right away or store them in the fridge for later!
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Easy Hot Chocolate From Scratch. Four Recipes. You Choose!

kosher drink recipes, kosher recipes

Easy Hot Chocolate From Scratch. Four Recipes. You Choose!

1 Comment 28 December 2010

Thank you Shirley C. Mamiye, Esther Serouya, Esther Mosseri. and Jacqueline Kapetas for sharing your heartwarming hot cocoa recipes on this bone chilling day. Marlene M.

Hot Cocoa Recipe #1:

Delightful Hot Chocolate:

Hi, it’s Shirley from Homebaked with a recipe for all those in need of a heartwarming, satisfying treat. Here’s an easy recipe for rich, creamy homemade hot chocolate. You can use any kind of chocolate you desire – bittersweet, semisweet, milk, white… or try mixing a few! Add peppermint extract into white chocolate cocoa for warm, wintery flavors, swirl in a few flakes of sea salt and homemade caramel into milk chocolate for a toffee spin, or a cinnamon stick and some vanilla for a delicious spiced hot cocoa. Or, if you’re feeling adventurous, try a pinch of cayenne pepper for a little kick. Top your creation with freshly whipped cream, toasted marshmallows, candy cane, or some more shaved chocolate.

makes one large or two small portions:

  • 1 1/2 cups milk (any fat content you like)
  • 6 heaping tablespoons chocolate chips

Directions for this Kosher Recipe

  1. In a small saucepan, gently heat milk over low heat.  Whisk often so the milk doesn’t burn.
  2. While the milk is heating, bring a medium saucepan with two inches of water to a boil. Place a heat-proof bowl with chocolate pieces over the simmering water. Make sure the bottom of the bowl does not touch the simmering water. You’re creating a double boiler. Stir the chocolate pieces until melted.
  3. Add the melted chocolate to the hot milk. Whisk together until completely blended and add your favorite mix-ins. Pour into mugs and top with whatever you fancy.

Enjoy!

Hot Cocoa Recipe #2:

Hot Cocoa for One: by Esther Serouya (need de-cluttering? call Esther)

  • 1 tsp cocoa powder
  • 3 tbs sugar
  • 1 cup hot vanilla rice dream or soy milk
  • bring milk to a boil in a saucepan and add rest of ingredients

sooo good and parve!

Hot Cocoa Recipe #3:

by Jacqueline Kapetas

Hi Marlene, I saw your Facebook status asking us for a hot cocoa recipe from scratch. My friend Sophia Cohen found this on allrecipes.com. I’ve also made it parve with rice dream or soy milk.

Ingredients  •  1/3 cup unsweetened cocoa powder •  3/4 cup white sugar •  1 pinch salt •  1/3 cup boiling water •  3 1/2 cups milk •  3/4 teaspoon vanilla extract •  1/2 cup half-and-half cream

Its yum!

Directions  1.  Combine the cocoa, sugar and pinch of salt in a saucepan. Blend in the boiling water. Bring this mixture to an easy boil while you stir. Simmer and stir for about 2 minutes. Watch that it doesn’t scorch. Stir in 3 1/2 cups of milk and heat until very hot, but do not boil! Remove from heat and add vanilla. Divide between 4 mugs. Add the cream to the mugs of cocoa to cool it to drinking temperature.

Hot Cocoa Recipe #4:

Hey Marlene, I found this great fluffy hot chocolate recipe online today it came out delicious! Esther Mosseri

makes 2 servings:

  • 2 cups milk
  • 1 tsp and 1 tbsp sugar
  • 2 tsps cocoa powder
  • 3/4 cup mini marshmallows
  • 1 tsp vanilla extract

combine milk, sugar, cocoa and marshmallows in small pot over medium heat for about 8 min until marshmallows melt, stirring, after the marshmallows melt, take it off the fire and add the vanilla. Ladle into mugs, and enjoy!

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How to Frost Cupcakes – Great Video

birthday parties, bridal showers, kids, kosher dessert recipes, kosher recipes, parties, sheva berachot table settings

How to Frost Cupcakes – Great Video

No Comments 27 December 2010

Need a last minute activity for a Sub-Zero Snowstorm?

  • If you want to really have a cupcake thats worth the calories check out  Bakerella’s blog or delish.com’s 14 Great cupcake recipes for kids.
  • Whip up one of these frosting recipes and get out  your pastry bags and tips or you can make your own pastry bag out of parchment paper . LEARN HOW HERE.
  • Order great cupcake decorating accessories from  Amazon so that you will really be prepared for the next time you are snowed in. Have Fun!!

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Pretty in Pink – Birthday Dinner for Friends

at home, birthday parties, kosher recipes

Pretty in Pink – Birthday Dinner for Friends

4 Comments 25 December 2010

“For my best friends birthday, I went all out in MY favorite color with my pink placemats, drinking glasses and my rhinestone glitzy bow napkin rings wrapped in not one- but two napkins. I folded both a white and a pink napkin together to get that perfect shape to fit beautifully into my bows. For her special day , I served spaggheti squash baked ziti, a big hearty salad (every girls favorite) , artichoke bottoms, bruchetta, parmesan truffle french fries and last noodles with pesto. A deliciouse meal brings a smile to everyone :)

Recipe by Gladys Bawabeh

P.S. Send in your party pics, table settings, recipes, for all Jewish Hostesses to share!  send to marlene@thejewishhostess.com!

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Shabbat Table of the Week

at home, holiday table settings, kosher recipes, shabbat table settings

Shabbat Table of the Week

1 Comment 23 December 2010

Today I mixed lots of vibrant colors-hot pink salad plates and a scarf that I wore with a gown acts as my runner. I placed large rectangle  white plates from Ikea on top of green chargers from Kim Seybert.  The placemats are woodcut from Home Depot (I had Home Depot custom cut some woodcut panels for me) and I glued leopard fabric  on top to complete the look. The vase is vintage from the 20′s and the napkin rings are from Pier One Imports.   I try not to restrict myself to what really goes together. Its more about creating a table that works with my attitude for the day!” Shelly Anteby.

Check out Shelly n Renee’s sale of the day!

Shabbat Table of the Week

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Laura’s 10 Minute Healthy Fat-Free Cinnamon Oat Cookies

kosher dessert recipes, kosher recipes

Laura’s 10 Minute Healthy Fat-Free Cinnamon Oat Cookies

No Comments 19 December 2010

“These cookies are great with coffee. I eat them straight out of the freezer ” -Laura Cohen

Laura sent me this recipe a couple of weeks ago, and since then, I’ve made it at least 4 times, each time with a different twist. You can throw in sesame seeds, slivered almonds, walnuts, even  ground flax seeds or chocolate chips.

10 Minute Healthy Fat Free Cinnamon Oat Cookies

  • 3 bananas
  • 1cup chopped dates
  • 1cup oats
  • quarter cup apple sauce
  • sprinkle some cinnamon
  • 1 tsp vanilla flavoring
  • Mix and put on parchment paper make small teaspoonfuls and flatten or make whatever shape u want – it doesn’t change in the oven.
  • Bake 350 for 20 min on one side,
  • for crispier cookies, flip onto the other side for another 20 minutes.
  • Store in freezer

Send in your  favorite easy, healthy recipes to marlene@thejewishhostess.com.

Every submission will be entered to win any Susie Fishbein cookbook!

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Paulina’s  Bridal Shower- “Fashion 2010″

at home, kosher dessert recipes, kosher recipes, parties

Paulina’s Bridal Shower- “Fashion 2010″

4 Comments 16 December 2010

My friend Esther Saada sent me these fabulous pictures from her daughter Paulina’s bridal shower.  I’m sure that you will enjoy the creativity and detail that went into this sweet and stylish event.- Marlene M.

“Paulina’s bridal  shower theme was sparked by a Dress A Bride charity  bake-off. Esther Chrem, (Paulina’s sister in law) called  Paulina and asked  if Paulina would like to come over and help come up with the theme of a cake for Esther to design for the charity. They spoke about what could be a cool, sharp new theme and they came up with “Fashion 2010″.  The bake off consisted of 4 teams of bakers. Each designed a beautiful cake, but Esther  Chrem won first place!

During the bake-off the attendees had the opportunity to bid on a cake, so of course I bid on the one that Esther baked and I won the bid! The bottom of the cake was a leopard animal print.  The second layer was black studded , and the next layer was a red Hermes crocodile bag. The top tier was a black studded Louboutin shoe. In the close up picture you can see  that Esther even wrote out the name inside the shoe and also made the red heel just like the original shoe! Surrounding the cake are fashion trends from 2010 such as the fingerless glove and the jeweled bib necklace. The cake was done with edible fondant, edible silver beads and edible rock candy.

To coordinate with the theme of the shower , Esther created  mini red Hermes handbag cookies, mini jeweled bib necklaces, and an assortment of shoe cookies. To pick up the red in the cake, I ordered flowers in red, and draped a leopard silk tablecloth topper over the table. I also scattered some pages from Vogue magazine, and photos of designer shoes and placed them around the table.Hope you enjoy these pics as much as I enjoyed hosting the shower!” Esther Saada

Photos by :Vicki Ades Photography vickiadesphotography.net

Baked by: ecpattycake.com

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Steamed Sweet Potato Hummus

kosher appetizer recipes, kosher recipes, rosh hashanah pasta, salads, and lunch ideas

Steamed Sweet Potato Hummus

No Comments 09 December 2010

This recipe is an interesting variation of the typical hummus. Jewish women are always trying to dream up ways for the family to eat more vegetables. Serve with crudites or whole wheat  Pita chips when entertaining, or serve this healthy new side dish with a Shabbat lunch…

Makes 4 cups

  • 1 pound sweet potatoes, peeled and cut into 1-inch pieces
  • 1 can (19.5 ounces) chickpeas, drained and rinsed
  • 1/4 cup fresh lemon juice (from 1 lemon)
  • 1/4 cup tahini
  • 2 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 1 garlic clove, chopped
  • Coarse salt and ground pepper
  • Whole-wheat pita and crudites such as red pepper and broccoli
  1. Set a steamer basket in a large pot. Fill with enough water to come just below basket; bring to a boil. Add potatoes; reduce to a simmer, cover, and cook until tender, 10 to 12 minutes. Transfer to a food processor.
  2. Combine chickpeas, lemon juice, tahini, oil, cumin, and garlic in the food processor. Puree, about 1 minute; thin with water if necessary. Season with salt and pepper and let cool; refrigerate, in an airtight container, up to 1 week. Serve with pita and crudites.

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adapted from marthastewart.com

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Quick Fish Piccata-5 Ingredients- by Joanie Safdie

kosher recipes, rosh hashanah pasta, salads, and lunch ideas

Quick Fish Piccata-5 Ingredients- by Joanie Safdie

No Comments 08 December 2010

Spend less time in the kitchen and more time enjoying a great meal with the family. Try this easy and elegant Fish Picatta any weeknight that you need to whip up a light entree in a flash.

  • 1 pound fillet of sole
  • 1/2 cup flour, season with salt and pepper
  • 1/3 cup kedem white cooking wine
  • 1/3 cup lemon juice
  • 1 small jar of capers drained and rinse
  1. dredge fillets in flour on both sides
  2. in a Pam sprayed non-stick frying pan cook fillets for 5 minutes on each side till golden making sure to spray tops of fillets before turning over.
  3. remove fillets from pan and place in platter .
  4. mix wine, lemon, and capers and add to the pan stirring until reduced by a third, scrapping the bottom of pan .
  5. pour mixture onto the fillets and serve immediately.

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Seared Tofu with Red Onion Marmalade

kosher recipes

Seared Tofu with Red Onion Marmalade

1 Comment 06 December 2010

This recipe was sent in by Paulina Ashkenazi, our culinary school student, whose family raves about this gourmet savory dish.

By Paulina Ashkenazi

For the marmalade:

  • 2 pounds red onion thinly sliced (about 4 cups)
  • 3 cups red wine
  • 6 tablespoons red wine vinegar
  • 4 table spoons balsamic vinegar
  • 5 tablespoons honey
  • 4 teaspoons whole black peppercorns
  • 1 teaspoon kosher salt
  • 4 whole cloves (optional)
  • 1 sprig fresh rosemary finely chopped

In a deep sauté pan combine all the ingredients with 1 cup water, bring to a boil. Reduce heat to medium and simmer sturing a few times until liquid has reduced to a syrupy glaze (about 1 hour). Discard cloves.

For the tofu

1 pound extra firm tofu, sliced into 4 slabs

warm a large nonstick skillet over high heat. Add the tofu to the pan and sprinkle with salt. Cooked until browned on each side(about 3 minutes per side)

Spoon marmalade over the tofu and serve.

=

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Baba Ghanooj Trio Dip for the Super Bowl

kosher appetizer recipes, kosher recipes

Baba Ghanooj Trio Dip for the Super Bowl

1 Comment 01 December 2010

“Hi Marlene, With the Superbowl coming up I was thinking of a different dip that I could serve, that would be tasty and also healthier……I came up with a Baba Ghanooj Trio….traditional baba ghanooj, roasted red pepper baba ghanooj and kalamata olive baba ghanooj served with Za’atar pita toasts….the colors look so pretty when served together!”

Thank you Joy Betesh for this great recipe!

Serves 6-8

Baba Ghanooj Trio:

  • 3 medium eggplants
  • 3 tablespoons tahini paste
  • 3 cloves garlic crushed
  • 3 teaspoons cumin
  • 3 teaspoons salt
  • 1/2 cup fresh lemon juice
  • 1/4 cup parsley chopped
  • 1 red pepper roasted, peeled and pureed
  • 1/2 cup kalamata olives pureed with 2 tablespoons of olive juice

Directions for this Kosher Recipe

  1. Double wrap the eggplants in aluminum foil and roast on the stove top directly over low-med. flame till skin is blistered and eggplant is soft.
  2. Slice eggplants in half lengthwise and scoop out insides….. discarding the skin.
  3. Place the eggplants in a bowl and mash with a fork. Add the tahini, garlic, cumin, salt, lemon juice, parsley to eggplants and mix all the ingredients together.
  4. Transfer mixture to a food processor or blender and process for 1-2 minutes. Eggplant mixture should be creamy.
  5. Divide the eggplant mixture into 3 portions….leaving one portion as is and then mix the roasted pepper puree into another portion and the olive puree into the last portion. Taste and adjust seasonings.
  6. Spoon the Baba Ghanooj onto a plate in a circle, starting with the plain, then adding the red pepper Baba Ghanooj and ending with the olive Baba Ghanooj in the center. Garnish with parsley and Za’atar pita toasts.

Za’atar Pita Toasts:

  • 3 Pita Breads
  • 2 tablespoons Za’atar Spice
  • 2 tablespoons Olive Oil

Open the pita breads and cut each round into 8 triangles. Place on a baking tray and sprinkle with the za’atar spice and drizzle with the olive oil. Bake in a 300* oven for 10 minutes or till golden browned.

Joy Betesh

Cartridge World

665 Highway 35, Middletown, NJ, 07748

1815 Highway 35, Oakhurst, NJ, 07755

Call Toll Free for a Quote: 1-888-3-GOT-INK

www.cartridgeworldusa.com/store87

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