Recipe: Hameen

Serves 4 adults or makes 8 – 16 children’s portions, depending on the age and appetite of your child Ingredients: 4 chicken legs (skin on during cooking, otherwise they will dry out. Remove skin just before serving) 1tbsp olive oil 2 cups basmati...
Ingredients: Serves 4 to 6 1 tablespoon vegetable oil 1 onion, sliced thinly 2 cups Basmati rice, rinsed 1 tablespoon turmeric 4 cloves 4 green cardamom pods 1 stick Ceylon cinnamon 1 tablespoon fresh ginger, grated 3 garlic cloves, chopped 1 cup tomato, chopped ½ cup dried apricots, sliced 1 pound carrots,...
Ingredients: Recipe by Shulie Madnick 1 liter whole milk (4 cups) 1/2 liter water (2 cups) 1 1/2 cups sugar 1 cup cornstarch (130gr) 1/2 teaspoon freshly ground cardamon 1 stick (4oz/113gr) unsalted butter, unsalted margarine or ghee (clarified butter) 1/4-1/2 cup sliced or chopped roasted, unsalted...
Ingredients: 4–6 servings From Gil Marks’s Encyclopedia of Jewish Food 4–6 servings 2 pounds (about 22) small boiling potatoes of uniform size, peeled 1 teaspoon table salt or 2 teaspoons kosher salt ½ teaspoon ground turmeric About 3 cups vegetable, safflower or peanut oil for...

Recipe: Mamoul

Dough: 4 ½ cups flour 2 ¼ sticks margarine ¼ cup rose water ¼ cup water (approx.) 1 tsp. essence of rose water Filling: 1 lb. raw shelled pistachios 1 ½ cups sugar ¼ cup rose water ¼ cup water Few drops of essence of rose water Work margarine into flour...

Recipe: Dal

Ingredients: 1 ½ cups red dal (masoor dal) ½ small onion, sliced 1 tsp. turmeric Salt 2 cloves chopped garlic pinch asafedida 1 tsp. ground cumin Wash and rinse dal. Add water to cover about an inch above the dal. Boil. As soon as it comes to...
Ingredients: 2 c. coconut ¼ c. milk or pareve substitute 6 T butter or margarine ½ c. sugar 1 c. semolina poppy seeds or kaloonjee Moisten the coconut in the milk or milk substitute for 5 minutes. Cream butter and sugar together. Add the semolina and...
Fill a small bowl with pomegranate seeds and place in the center of a large platter. Use whatever fruit you like that is in season and arrange it around the pomegranate. It’s nice to vary it by color. Here...
4 lbs. small russet potatoes, or larger ones, cut in half About 2 quarts peanut or vegetable oil for deep frying Bring a large pot of salted water to a boil. Add the potatoes and boil for 5 minutes. Drain and...
1 lb. onions 1 c. olive oil Batter: 1 ¼ c. chickpea flour ½ c. water ¼ tsp. turmeric 1 bunch fresh cilantro 1 tsp. cumin ½ tsp. salt pinch chili powder Slice onions in food processor. Set aside. Chop cilantro in processor. Add rest of ingredients for batter...