TAGLIT BIRTHRIGHT ISRAEL MEAT LATKES
This Meat Latke recipe was submitted by Olesya Gorshenina and is included in "Israel to Go" a pocket culinary tour published by Taglit-Birthright Israel. The cookbook features 20 specially selected recipes derived from the spice pallet and foods native to the Mediterranean to chronicle the exotic cultural experience offered to Taglit-Birthright Israel trip participants. All recipes are designed to be easy for the home-cook to follow. Taglit-Birthright Israel sends Jewish adults between the ages of 18 to 26 on a free 10-day trip to Israel to strengthen each participant's Jewish identity and build a lasting bond with the land and people of Israel. Since its inception, more than 350,000 Jewish young adults have taken part in Taglit-Birthright Israel from more than 65 countries, all 50 U.S. states and from nearly 1,000 North American college campuses. For more information, visit www.birthrightisrael.com/
Provided by sgoldman328
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix the minced meat with the egg, onions and garlic.
- Add the spices and form mixture into patties.
- Peel potatoes, grate, and add salt.
- Roll the potatoes into balls. Each Latke requires two potato balls and a meat cutlet.
- Flatten the potato balls with a fork or spoon and put a patty of meat between each pair.
- Fry each potato and meat latke until golden brown on both sides.
- Serve on lettuce leaves and garnish with cucumber and herbs.
CHEESY LATKE KUGEL
This recipe blends two Jewish culinary giants--latkes and kugel--into a magnificent, cheesy blend of deliciousness.
Provided by ostfeldg
Categories Potato
Time 1h30m
Yield 1 3-quart baking dish, 6-8 serving(s)
Number Of Ingredients 15
Steps:
- NOTE: food.com did not recognize "frozen latkes" as an ingredient, so I used "frozen hash brown potatoes" instead. These are an acceptable substitute, but frozen latkes are preferred.
- Heat frozen latkes in oven per package directions to the point where they are reheated, but not yet fully crispy, usually about 1/2 to 2/3 of the package direction cooking time, or about 10 minutes in a 425 degree Fahrenheit oven. Set aside to cool. When cooled to room temperature, shred the latkes by hand.
- Preheat oven to 350 degrees Fahrenheit. Oil or spray a 13x9-inch (3-quart) baking dish with cooking spray.
- Heat 1 tablespoon butter in a skillet, add chopped onion, and sauté over medium-low heat for about 7 minutes until soft but not brown. Add garlic and cook another minute.
- In a separate bowl, combine cooked onion, garlic, chives, sour cream, cottage cheese, Cheddar cheese, Swiss cheese, eggs, pepper, mustard powder, and 1 teaspoon of the salt.
- Reserve approximately 3/4 cup of the shredded latkes for crust. Fold the rest of the shredded latkes into the onion-cheese mixture and combine by hand.
- Pour mixture into baking dish and spread evenly.
- Melt the remaining 3 tablespoons of butter and add the remaining 1 teaspoon salt, paprika, and Parmesan cheese. Add the remaining shredded latkes and combine by hand.
- Spread the latke-Parmesan mixture evenly over the top of the mixture in the baking dish.
- Bake about 1 hour or until set with a golden brown crust.
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