Food

The Jerusalem Post - The Jerusalem Post Magazine - - CONTENTS - • PAS­CALE PEREZ-RU­BIN Photos and styling: DROR KATZ, CHAGIT GORENA and ANA­TOLY MICHAELO

This week, I de­cided to in­clude a few of my fa­vorite Shab­bat recipes. The first one is a car­rot and can­died pecan salad, which I in­cluded in one of my cook­books over a decade ago, and for which I still re­ceive so many ac­co­lades all these years later. You can swap the pecans with wal­nuts, al­monds or cran­ber­ries – or re­ally any other nuts or dried fruits you de­sire. You can also cut the car­rots into dif­fer­ent shapes to vary the salad.

The sec­ond recipe is egg­plant salad with gar­banzo beans. Egg­plant is absolutely one of my fa­vorite veg­eta­bles since it is so ver­sa­tile and tasty. If you don’t want to fry the egg­plant pieces, you can also roast them in the oven, but it doesn’t taste nearly as good pre­pared this way, in my opin­ion.

For the main course, I rec­om­mend serv­ing stuffed zuc­chini and onions – a beloved Tu­nisian recipe that I know and love from my child­hood. This ver­sion is not too spicy, so it is re­ally ap­pro­pri­ate for ev­ery­one. (If you love your food ex­tra spicy, just add more pep­per to the sauce.)

And of course, there’s dessert, too! I’ve pro­vided a recipe for a scrump­tious cream layer cake. It does re­quire a bit of ef­fort, but is com­pletely worth it to make Shab­bat a spe­cial day.

CAR­ROT AND CAN­DIED PECAN SALAD

Makes 8 serv­ings.

5-6 car­rots, grated

Bunch of chives, finely chopped

100 g. can­died pecans, crushed coarsely

Dress­ing:

½ cup oil

¹⁄3 cup cit­rus vine­gar

¾ tsp. salt

2 level Tbsp. de­mer­ara sugar 1 clove gar­lic, crushed

Mix the car­rots and chives in a large serv­ing bowl. Mix the salad dress­ing in­gre­di­ents to­gether and then pour over the car­rots. Mix and then sprin­kle pecans on top.

Level of dif­fi­culty: Medium. Time: 20 min­utes. Sta­tus: Pareve.

EGG­PLANT AND GAR­BANZO BEAN SALAD

Makes 6 serv­ings.

1 kg. (3-4) egg­plants

1 level tsp. salt

Oil for fry­ing

3 pick­les

3 large toma­toes

100 g. pit­ted green olives 100 g. pit­ted black olives 3 scal­lions, chopped

1 bunch of pars­ley, chopped 4 cloves of gar­lic, chopped 1 cup cooked gar­banzo beans Salt and pep­per to taste Juice from ½ lemon

Peel the egg­plants and slice them into 1 cm. thick pieces or into small cubes. Sprin­kle salt on egg­plant pieces and let them sit for a few min­utes. Rinse and dry them.

Heat oil in a pan and fry the slices on both sides un­til they’ve turned golden brown. Re­move and place them on pa­per tow­els.

Cut up the pick­les, toma­toes and olives into small pieces and mix to­gether in a bowl. Add the onion, pars­ley, gar­lic, egg­plant and gar­banzo beans. Sea­son with salt, pep­per, and lemon juice. Ad­just sea­son­ing be­fore serv­ing.

Level of dif­fi­culty: Medium. Time: 1 hour. Sta­tus: Pareve.

STUFFED ONION AND SQUASH

This recipe comes from Tu­nisian cui­sine and is a fa­vorite among peo­ple who love spicy food.

Makes 6-8 serv­ings.

300 g. ground beef

1 large onion, peeled, rinsed and chopped finely 10 sprigs of pars­ley, rinsed and chopped finely

½ tsp. cin­na­mon

½ tsp. salt

½ tsp. sweet pa­prika

¼ tsp. black pep­per

1 egg

4 medium light green squash, cut into 2 or 3 pieces, with the seeds scooped out (set aside for later use)

2 large onions, peeled and sep­a­rated into lay­ers

Sauce:

4 Tbsp. oil

1 large onion, chopped coarsely 4 cloves of gar­lic, crushed

2 Tbsp. tomato paste

¼ tsp. black pep­per

¼ tsp. cin­na­mon

1 tsp. salt

3-4 cups wa­ter

3 pota­toes, peeled and quar­tered

Add the beef, onion, pars­ley, spices and egg to a bowl. Mix well. Stuff the squash and onions with the fill­ing and then place them in a large pot so that they fit snugly.

Chop the re­main­ing in­sides of the squash that you scooped out.

To pre­pare the sauce, heat the oil in a large pot. Add the onion, gar­lic and chopped squash. Sauté for a few min­utes. Add the tomato paste, spices and 2 cups of wa­ter. Bring to a boil. Add the pota­toes and cook for an­other 10 min­utes. Re­move lid after it be­gins to boil.

Pour the sauce over the stuffed veg­eta­bles. Add more wa­ter so that it cov­ers 1 cm. above the veg­eta­bles. Cover the pot and cook over a low flame for 40 min­utes. Serve hot with rice or cous­cous.

Level of dif­fi­culty: Medium. Time: 90 min­utes. Sta­tus: Meat.

LAY­ERED NUT CREAM CAKE

Use a round 24cm. di­am­e­ter pan, or a rec­tan­gu­lar pan.

5 large eggs

¾ cup sugar

1 Tbsp. warm wa­ter 1 Tbsp. cof­fee liqueur 1 Tbsp. in­stant cof­fee 2 Tbsp. oil

50 g. but­ter, melted 1¾ cup flour, sifted 2 pack­ets bak­ing pow­der

Syrup:

1 cup wa­ter

¾ cup de­mer­ara sugar

3 Tbsp. bit­ter­sweet choco­late liqueur

Fill­ing:

3 Tbsp. nougat spread or nougat pow­der 2 Tbsp. can­died nuts

Ic­ing:

2 car­tons (500 ml.) sweet whip­ping cream 1 cup pow­dered sugar

2 Tbsp. in­stant cof­fee

2 Tbsp. choco­late or other liqueur

Top­ping: ½ cup can­died nuts

Add the eggs to the bowl of an elec­tric mixer and whip on high speed. After stiff peaks have formed, slowly and grad­u­ally add the sugar. Keep whip­ping for 7-8 min­utes.

In a sep­a­rate bowl, add wa­ter, liqueur, cof­fee, oil and melted but­ter. Mix to­gether. Add to the egg mix­ture slowly and grad­u­ally. Fold in the flour and bak­ing pow­der and mix well.

Pour into a pan and even out. Bake in an oven that has been pre­heated to 180° for 30 min­utes or un­til the cake feels spongy and falls away from the side of the pan. Let cool com­pletely.

To pre­pare the syrup, add the wa­ter and sugar to a pot and heat over a medium flame un­til all the sugar has dis­solved. Add the liqueur, stir and re­move from the flame.

To pre­pare the ic­ing, whip the cream un­til light and fluffy. Add the cof­fee, liqueur and whip some more.

To put the cake to­gether, cut the cake hor­i­zon­tally into three lay­ers. Place the bot­tom layer on a plat­ter and cover with syrup. Spread nougat cream or sprin­kle with nougat pow­der and can­died nuts. Spread ic­ing on top so that it’s 1 cm. high.

Place the sec­ond cake layer on top and cover with syrup. Add more nougat and can­died nuts. Cover with third cake layer and spread ic­ing on top. Store in the fridge for 3 to 4 hours. Be­fore serv­ing, sprin­kle can­died nuts on top.

Level of dif­fi­culty: Medium. Time: 60 min­utes. Sta­tus: Dairy.

Trans­lated by Han­nah Hochner.

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