Traveling on the culinary Israel

Traveling on the culinary Israel

A unique place on the world map, where to go once in your life — the cherished dream of many. Old City of Jerusalem, the Holy Sepulchre, the Dead Sea, the Western Wall — a place of pilgrimage for hundreds of thousands of people from around the world. The country of eternal traditions and practices in all aspects. A young country with the wisdom of millennia — Israel.

Country: Israel

Official Name: The State of Israel (Hebrew מדינת ישראל, Arabic دولة اسرائيل..)

Israel on the world map — the state in southwest Asia, on the eastern coast of the Mediterranean Sea. It has borders with Lebanon, the north-east — with Syria, to the east — with Jordan and the territory of the West Bank, in the south-west — with Egypt and the Gaza Strip.

Few photos

Traveling on the culinary Israel 6 (1)

2 (6) Traveling on the culinary Israel

13 (2) 12 (2)

Traveling on the culinary Israel 8 (2)

The feed here?

Where I would not have thrown the fate of a Jew will always be respected kosher — food system adopted even among the ancient Jews.

14 (3) Traveling on the culinary Israel Traveling on the culinary Israel

Basis of kashrut — three ban:

-not boil a kid in its mother’s milk — so no meat in milk sauce, utensils and place for cooking meat and dairy should be separate, milk and meat is not used in one meal.
-food can be consumed only cloven-hoofed ruminants killed instantly, otherwise the meat will be spoiled for fear hormones. In the Jewish cookbook you will find recipes for pork, hare, meat predatory animals and birds, fish without scales and blood of animals. Fruit can be eaten only with trees older than 3 years. Kosher rabbi checks, issuing the relevant certificate.
-you can not cook on Saturday — the Sabbath. On that day, you can not do any work, even everyday kitchen. It is a day of prayer, rest. All the food is prepared in advance, so there were recipes that should be insisted to find a real taste!
All the food is divided into kosher — permitted and forbidden — clubs.

Traveling on the culinary Israel

19 (2) Traveling on the culinary Israel Traveling on the culinary Israel

Tzimes — delicious!

You’ve probably heard this word, it is used after tasting something very tasty and say smacking his lips and kissing the tips of his fingers folded in a pinch — the tsimes!

Tzimes — it’s actually cooked fruits and vegetables with meat. This carrot and turnip greens, and fruit — pears, apples, figs and plums. And it’s true delicious! Tzimes!

The most popular dishes of Jewish cuisine:

Hummus — mashed beans with sesame paste, lemon juice and olive oil, served with pita bread (sometimes — with minced lamb or chicken breasts);
Sabih — pita bread filled with fried eggplant, boiled eggs, sesame paste and pickles.
Gefilte fish — stuffed fish
Sweet Challah — a traditional braided bread Ashkenazi (Eastern European Jewish), which is baked for the holidays. Every Shabbat challah is used in rituals with candles and wine.
Kugel — grated seasonal vegetables, baked to a crisp with cream midway.
Charosset — paste of fruit, combined with sweet wine. She served in every Jewish home during the Passover celebration.

There are dishes that are prepared only once a year — on certain holidays: Passover, Purim, Rosh Hashanah, Chanukah.

Drinks and dessert

In the Jewish kitchen abundance of baked pieces and baking: it challah teiglach, leks, homentashen. As an additive to baking ki go honey, nuts, poppy seeds, raisins. Compotes, jellies, fruit drinks made from fresh fruit — the main drinks.

Traveling on the culinary Israel 23

Without which it is impossible to imagine a kitchen of Israel?

Jewish cuisine is not without rules of cooking and ah, tsimes, amazing taste of dishes! And of course, without matzah!

Recipe national dish

Ahead of the summer and I suggest trying the most simple, quick to prepare and nevertheless it is very tasty — And for dessert — lekah, a traditional sweet dish of Ashkenazi Jews. Bake it for the holiday of Rosh Hashanah, as well as a few days before Yom Kippur. It can be an oven for the future — it just tastes better with each passing day.

latkes

Very simple dish from ordinary potatoes — ideally latkes thin, with delicate crispy edges. Latkes are preparing for Chanukah, so they are particularly fond of children.

latkes

Necessary:

potatoes 5 pc. (large)
1 raw egg
¼ tsp salt
Coarsely ground black pepper
to the basic recipe, you can also add 150g parmesan and one egg.

How to make:
Potatoes grate, add salt when the juice will give a good squeeze. Put in a bowl and mix with the other ingredients. Pour into pan a few millimeters and heated vegetable oil pan. When the oil starts to boil, lay out the dough with a spoon into the pan, pressing gently to latkes were thin and fry in hot oil until golden color on one side, then fry the other side. Drain on paper towel and serve immediately. Do not put them pile and do not cover the top! Eat with gusto and cold milk or cream.

Forshmak Jewish grandmother

Forshmak Jewish grandmother

Necessary:

6 pcs. fillet of herring (herring or 3 peeled yourself)
1 large onion
1 apple (Antonovka)
3 hard boiled eggs
stale white bread — a quarter loaf
3 tbsp vegetable oil (preferably olive), but if you do not adhere to kosher -That 50-60 g of butter
white wine vinegar, white pepper — to taste
4 pea allspice
about 1 tsp mustard

How to make:

Soak bread in a little water with vinegar. Apple and onion cut into pieces. Eggs separated into yolks and whites. Mince.

herring, apple and onion, add the bread previously wrung out! Together with proteins scroll again. Yolks with mustard, oil, vinegar and pepper. All mix, shift into a beautiful pot and sprinkle with green onions.

Lekah

Lekah

Necessary:

1 cup honey

January 1 \ 2 cup sugar
5 eggs
100 g cream
100 g vegetable oil
100 ml of boiling water (brew strong tea)
1ch.l. baking soda
1 tsp baking powder
4 cups flour (sifted)
coarsely chopped walnuts
dry ground spices (cinnamon, cloves, nutmeg, ginger)

How to make:

Pre-heat the oven and cook the bread pan (grease with butter, put baking paper or both). Sift flour with baking soda, baking powder and a mixture of spices. Separately, mix the strong tea and sour cream (sometimes instead of tea brewed coffee). Beat eggs with sugar and honey until the mixture becomes light and uniform. Whisking, gradually pour in the oil. Then, in two hammer in weight flour mixture and sour cream tea. Add nuts and mix gently! Dough pour into a mold and bake for about 50 — 60 minutes. Ready leks to turn on the grill, cool and cut into squares. You can treat the home immediately, but try to leave the next day — would be better!

You can leave a response, or trackback from your own site.

Leave a Reply