PENGUIN BUFFET'S CLASSIC ISRAELI SCHNITZEL
_**Editor's note:** The recipe and introductory text below are excerpted from Joan Nathan's book [](http://www.ecookbooks.com/products.html?affiliateID=16283&item=01347)_[The Foods of Israel Today](http://www.ecookbooks.com/products.html?affiliateID=16283&item=01347). _Nathan also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. Almost every restaurant in Israel features turkey schnitzel on the menu. Most homemakers buy it breaded and frozen and serve it preceded by hummus, tahina, and other salads for a quick main meal. As I went from table to table throughout Israel, I found the dish to be more or less the same, prepared with spice combinations that vary depending on the ethnic background of the cook. Yemenite Jews, for example, add garlic, cumin, turmeric, cardamom, and _hawayij._ Polish cooks often use matzoh meal. A classic schnitzel includes both butter and oil, which has been changed to just oil in Israel. Even in remote corners of Latin America, restaurants try to woo Israeli travelers by putting up signs in Hebrew saying WE HAVE SCHNITZEL._
Provided by Joan Nathan
Yield Yield: 6 servings
Number Of Ingredients 7
Steps:
- 1. Place one cutlet at a time inside a large plastic bag. With a meat mallet, pound the turkey or chicken slice as thin as possible and season well with salt and pepper.
- 2. Spread the flour on a flat plate. Break the eggs into a pie plate and beat well. Put the bread crumbs on a third plate.
- 3. Pour the oil into a heavy skillet to a depth of 1 inch and heat over a medium flame until almost smoking.
- 4. Dip each turkey or chicken breast in flour, then in egg, and then in bread crumbs.
- 5. Fry the schnitzels for 2 to 3 minutes on each side, until golden brown.
- 6. Drain the schnitzels on a plate lined with paper towel. Serve immediately with lemon wedges.
- NOTE: You can also bake the breaded schnitzels in a 350-degree oven for a few minutes ahead of time. Then, just before serving, deep-fry quickly to crisp the outside.
- • This dish, a variation on veal schnitzel from Central Europe, is a classic example of the transformations common in Israeli cooking. Before Israel's swamps were drained in the 1950s to irrigate the desert, there was not enough grassland to pasture cows. Thus the first Central European Jewish settlers adapted one of their native dishes to use turkey meat, more easily raised in desert conditions. Subsequent immigrants have added twists from their own backgrounds, such as Yemeni Jews adding the Middle Eastern spice blend hawayij.
JERUSALEM PEPPERY KUGEL (KUGEL YERUSHALMI)
This is a really delicious sweet and peppery kugel. This is traditional, pareve kugel recipe from Joan Nathan's "Foods of Israel Today" cookbook. Supposedly this version originated in Jerusalem with followers of the Vilna Gaon. For a faster version, you can make this in a 9x13-inch baking dish and cook uncovered for 1 hour.
Provided by blucoat
Categories Lunch/Snacks
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 200°F degrees. Bring 6 cups of water to boil in a pot, add ½ teaspoon of the salt and cook pasta for about 5 minutes, or until al dente. Drain, rinse in cold water, and place in a bowl.
- Add pepper, remaining salt, eggs, and 2/3 cup of sugar. Mix well.
- Heat oil in a small saucepan and add remaining 1/3 cup of the sugar. Mix well and cook over medium heat, stirring constantly, until sugar melts and starts to turn brown. Keep an eye on this, for once it begins to color, it will get dark quickly. Pour caramelized sugar over pasta, mixing well. Don't worry if some of the caramel hardens, it will soften later.
- Grease a Bundt pan or a a 9 x 13 baking dish.and pour spaghetti inches Cover with tin foil and bake in the middle rack of the oven for 2 hours. If you like a crustier top, take the foil off for the last half hour of cooking.
Nutrition Facts : Calories 241.8, Fat 7.7, SaturatedFat 1.2, Cholesterol 52.9, Sodium 503.4, Carbohydrate 38, Fiber 0.9, Sugar 17.2, Protein 5.3
JOAN NATHAN'S FAVORITE FALAFEL
From Joan Nathan's cookbook, " The Foods of Israel Today". She created this recipe after sampling many different falafels and interviewing the people who made them. You can make an Egyptian version by omitting the cilantro and substituting fava beans for the chickpeas. To make this truly "Israeli-style", garnish with tahina sauce (made from ground sesame seeds), harissa hot sauce, pickled turnip, or sauerkraut. In fact, all types of pickled fruits and vegetables (including regular dill pickles, eggplant, mango) work really well! If you can't find tahina sauce, you can serve with hummus or a yogurt sauce. Chickpeas need to soak overnight, and chickpeas mixture must be refrigerated for a few hours.
Provided by blucoat
Categories Lunch/Snacks
Time 25m
Yield 20 balls
Number Of Ingredients 15
Steps:
- Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain.
- Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not pureed.
- Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough bulgur or flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours.
- Form the chickpea mixture into balls about the size of walnuts.
- Heat 3 inches of oil to 375 degrees in a deep pot or wok and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 6 balls at once for a few minutes on each side, or until golden brown. Drain on paper towels. Stuff half a pita with falafel balls, and garnishes and sauces of your choice.
Nutrition Facts : Calories 45.3, Fat 0.7, SaturatedFat 0.1, Sodium 137.5, Carbohydrate 8, Fiber 1.9, Sugar 1.3, Protein 2.2
JOAN NATHAN'S CLASSIC CHEESECAKE
This easy and delicious recipe is from the cookbook, "The Jewish Holiday Kitchen", by Joan Nathan. Cake needs 1 1/2 hours cooling time.
Provided by blucoat
Categories Cheesecake
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 300. Grease the sides of a 9-inch springform pan.
- Melt the butter and combine with the graham cracker crumbs. Press the crumbs into the bottom of the pan. Save some crumbs.
- Combine the egg yolks, cream cheese, sour cream, sugar, lemon juice, vanilla, and flour. Beat very well until light and fluffy.
- Beat the egg whites until stiff peaks form. Fold into cream cheese mixture. Pour the batter into the pan and sprinkle with the remaining graham cracker crumbs.
- Bake 1 hour. Turn off oven and leave cake in the oven 1 additional hour. Then leave the oven door ajar 30 minutes more. (This prevents cracking).
Nutrition Facts : Calories 481.1, Fat 36.1, SaturatedFat 21.3, Cholesterol 215.1, Sodium 252.2, Carbohydrate 31.3, Fiber 0.3, Sugar 23.1, Protein 9.5
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