Category Archives: Israeli Specialties

Jun 08

Cous Cous

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This was my former mother in law Rosa’s specialty. She never gave out the recipe so I guessed at it and my boys seem to think it is as good as hers. Or at least they let me think it is. This is one recipe that took awhile for me to master. Getting the Cous Cous just right took me awhile but by watching Rosa I finally figured it out.

Cous Cous

1 bunch of carrots washed,peeled and sliced

2 green squash washed, left round but cut into thirds

2 yellow squash washed ,cut into thirds

1 acorn squash cut in half and seeded

1 can chick peas

1 small cabbage washed and quartered

6 medium potatoes peeled and quartered or halved

3 pounds beef ribs washed

3 pounds stew beef

1 quart chicken stock or 1 large can stock

1 1/2 teaspoon cumin

1 teaspoon tumeric

1 1/2 teaspoon black pepper

1 bunch parsley washed and chopped fine

1 teaspoon salt

2 teaspoons garlic powder not garlic salt

1 box cous cous

1Â teaspoon tumeric

Place chicken stock in a large stock pot. Add the spices except for the last teaspoon of tumeric. Add the meat. Let simmer for about 2 hours. Skim the scum from the top. Add the potatoes,carrots and acorn squash continue to simmer for about 45 minutes more. Add the yellow and green squash. Also add the cabbage. Let simmer another 30 to 45 minutes or until the squash is done.

While waiting for the squash and cabbage to cook make the Cous Cous as per the package instructions. But instead of water use additional chicken stock. After the Cous Cous is prepared let cool till cool enough to handle then moisten your hands with olive oil and add the tumeric to the Cous Cous mix well with your hands. Till the Cous Cous is a golden color. Then place the Cous Cous in a cheese cloth lined metal strainer and steam for 5 minutes.

When the cabbage is cooked, place the Cous Cous mounded on a large serving platter. Arrange the meat and vegetables on the Cous Cous. Ladle some of the broth over the platter. Put some of the remaining broth in a bowl so it can be placed on the individual plates if desired. Serve with pita bread and a salad if you choose.

See ya’ll soon.

Jun 07

More Israeli Specialties

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Rosa’s Beet Salad

1 bunch beets

juice of 1 lemon

2 cloves garlic chopped fine

2 tablespoons olive oil

Cook the beets till tender. Cool till you can handle them. Peel the beets and slice. Layer the beets on a serving dish. Sprinkling the garlic over the beets. Pour the lemon juice and olive oil over the beets. Refrigerate till serving.

Rosa’s Green Pepper Salad

3 roasted green peppers

juice of 1 lemon

2 cloves garlic peeled and sliced thin or minced

2 tablespoons olive oil

Peel the peppers and slice into strips. Place in bowl add the minced garlic, lemon juice and olive oil. Mix well. Refrigerate till serving.

Shuck Shoo Ka

1 green pepper seeded and chopped

2 tomatoes chopped

1 shallot chopped

2 eggs

Saute the peppers,tomatoes and shallots for about 5 minutes. place the eggs over the mixture and cover and let cook till overeasy or till your desired doneness. Serve with toast.

Jun 06

Israeli Specialties

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Since my ex husband was from Israel I learned to cook several Israeli dishes for him from his mother so I decided today to include a few for your enjoyment and dining pleasure. I hope that you enjoy them. Some are simple and some take a little time to master.

SKI -NA

1 bag navy beans

1 large sweet potato quartered

3 medium white potatoes peeled and cut up

2 cloves garlic

1 teaspoon cumin

1 teaspoon salt

1 teaspoon pepper

2 pound roast beef cut into bite size pieces

1 bag Success rice or 1 cup rice tied up in cheese cloth leave enough room for the rice to expand

6 eggs left whole in shell

water to cover

Place all the ingredients into your crock pot. Carefully placing the eggs in as not to crack them. Place the rice on top. Add enough water to cover. Place the lid on the crock pot and turn it on low. Let the dish cook over night.

The eggs will have a light brown color when peeled and a delicate flavoring. My ex mother in law always prepared this on the Sabbath during the winter. Serve with a crusty bread.

Another dish my former mother in law prepared for dinner every Friday was a chicken dish. It was very flavorful dish.

Rosa’s Friday Night Chicken

1 cut up chicken

4 large potatoes peeled and cut in half

4 celery stalks washed and cut in half

6 carrots washed and cut in half

1 small can peas

1 tomato chopped

1/2 teaspoon cumin

1/2 teaspoon salt

1/2 teaspoon turmeric

2 cloves garlic peeled and sliced

1/2 teaspoon onion powder

1/2 teaspoon black pepper

1/4 cup of water

Preheat the oven to 350 degrees. Lightly oil a roasting pan with olive oil. Place the chicken, potatoes,celery, carrots, andthe garlic into the pan. Add the water. Sprinkle the spices over the chicken and the vegetables. Cover with foil. Bake for 45 minutes, remove the foil and bake for 15 minutes more. Remove from the oven. Serve with white rice , a salad and of course bread.

I hope ya’ll will give these ricipes a try. Let me know what you think.

See ya’ll soon