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| FOODS OF ISRAEL CONTINUED |
| D.) MOROCCAN BROILED FISH WITH GARLIC AND CILANTRO: |
| 1 1/2 lbs. cod, sea bass or salmon steaks; 2 tbls. olive oil; 3 cloves garli, minced; 1 tsp. grnd. cumin; 1/2 tsp. paprika; Pinch of cayenne pepper; 3 tbls. minced cilantro; salt and pepper to taste; cilantro sprigs for garnish; lemon wedges for serving: |
| 1.) Put fish in a shallow bowl. Mix the olive oil, garlic, cu- min, paprika, cayenne pepper, and cilantro in a small bowl. Pour this mixture over the fish and turn to coat both sides. 2.) Set the broiler shelf about 4" from the heat source. Pre-heat the broiler. Lightly oil the broiler rack. |
| 3.) Sprinkle the fish with salt and pepper on both sides. Set the fish on the broiler rack and broil for 4 mins. Turn the fish over and broil for 4 - 5 mins. more. To check whether fish is done, make a small cut with a sharp knife in the thickest part of the fish; the color of the fish should have become opaque all the way through. When done, serve hot with cilantro sprigs and lemon wedges. |
| E.) SPICY CHICKEN OR TURKEY SCHNITZEL: |
| 1 1/4 lbs. fresh turkey or chicken breasts, sliced (4 - 8 slices), 1/4" thick; 1 tsp. grnd. cumin; 1 tsp. grnd. coriander; 1/2 tsp. paprika; 1/2 tsp. salt; 1/4 tsp. grnd. black pepper; 1/2 tsp. cayenne pepper; 1/3 cup flour; 3/4 cup matzo meal; 2 eggs; 1/3 cup vegetable oil; parsley sprigs & lemon wedges for garnish: |
| 1.) If any of the chicken or turkey slices is thicker than 1/4", pound them between 2 pieces of plastic wrap to a even thickness of 1/4", using a flat meat pounder or a rolling pin. 2.) Arrange the meat in one layer on a plate. Mix coriander, cumin, paprika, salt, black pep- per, and cayene pepper in a small bowl. Sprinkle 1 1/2 tsps. of the spice mixture as evenly as pos- sible over one side of the poultry slices. Rub the spices into each piece. Turn the pieces over; sprinkle and rub the second side with the remaining spice mixture. 3.) Spread flour in a plate. Spread matzo meal in a second plate. Beat egg in a shallow bowl. Lightly coat the poultry slices with flour on both sides. Tap and shake to remove excess flour. Next, dip the slices in the egg and then into the matzo meal to coat completely; pat and press lightly so crumbs adhere. If necessary, beat another egg. Handle the slices lightly so that the coating does not come off. 4.) Heat oil in a heavy large skillet. Add enough slices to make one layer without crowding. Saute over medium-high heat about 2 mins. per side, or until golden brown. Turn pieces careful- ly using a wide spatula. If oil begins to turn brown, reduce heat to medium. 5.) Put sauteed meat on paper towels to drain off excess oil. Then arrange thew slices side by side on a platter or a baking sheet and keep warm in a 275 degree oven. erve garnished with parsley sprigs and lemon wedges. May be served with either rice or boiled noodles. |
| F.) SWEET POTATO & BEEF TZIMMES WITH DRIED APRICOTS: |
| 2 lbs. beef chuck; 2 tbls. vegetable oil; 2 med. onions, chopped; 2 lrg. carrots, cut in 1" pieces; salt & grnd. black pepper to taste; 3 cups of water; 2 lrg. white pota- toes; 1 lb. sweet potatoes; 2 tbls. honey; 1/4 tsp. cinnamon; 1 1/4 cups dried apri- cots; 1 tbls. flour: |
| 1.) Trim excess fat from the beef. Cut the meat into 1 1/2" cubes. 2.) In a Dutch oven or a heavy stew pot, heat 1 tbls. oil. Add half the beef and brown it well on all sides over medium heat, about 5 - 7 mins. With a slotted spoon, transfer the beef to a bowl and brown the remaining beef and add it to the meat in the bowl. 3.) Add the remaining oil to the pan and heat it. Add the onions and saute them over medi- um heat, stirring often until brown, about 5 mins. 4.) Return the meat to the pan and add any juices in the bowl. Add the carrots, a pinch of salt, and enough water to just cover the ingredients. Bring to a boil, skimming occasionally. Cover and simmer over low heat for 1 hr. 5.) Peel both types of potatoes and cut them into a large dice. After the meat and carrots have cooked for 1 hr., add both types of potatoes to the pot. Push them into the liquid. Bring to a boil. Partially cover the pan and simmer for 30 mins. 6.) Meanwhile, in a small bowl, soak the apricots in enough hot water to cover them , for 15 mins. 7.) Gently stir the stew once. Remove the apricots, reserving their liquid in case you want to thicken the stew. Add the apricots to the pot, along with the honey and the cinnamon and stir gently. Simmer uncovered for 30 mins., or until the beef is tender. 8.) Add salt and pepper to taste. Serve hot, from a deep serving dish. |
| G.) MEDITERRANEAN LENTILS WITH RICE: |
| 1 cup lentils; 2 -3 tbls. olive oil; 2 lrg. onions, chopped; 1 tsp. grnd. cumin; salt and pepper to taste; 1 1/4 cups long grain rice; cayenne pepper to taste: |
| 1.) Sort lentils carefully, discarding any stones. Rinse and drain. 2.) Combine lentils and 2 cups of water in a medium saucepan. Bring to a boil. Cover and cook over medium heat about 20 mins., or until lentils are just tender. Drain, leaving them in the saucepan, saving their liquid in a measuring cup; add enough water to the liquid to make 2 1/2 cups, and save. 3.) In a heavy skillet, heat oil over medium heat. Add onions and saute, stirring occasion- ally, until they are well browned, about 15 mins. Add cumin and saute 30 secs. Add this to the pan of lentils. |