Interfaith Cooking Workshop (including recipes!) - Jerusalem Women's Interfaith Encounter on 8th May 2009:

Jerusalem WIE May Meeting: Interfaith Cooking Workshop 8 May 2009

Our WIE monthly meeting took place at the home of Evelyne Savir, May 8th, 2009 as an Interfaith Cooking Workshop. We had the pleasure to prepare together a light Israeli burghul salad adapted from the gastronomic magazine "Derekh Haohel", fresh "Hallot" for Shabbat and two classic Arabic dishes: Majedra and Zalabie.

We had as in addition an excellent carrot cake, eggplant salad, fresh green salad and avocado spread prepared by Adina Podolsky.

It was a very enjoyable experience for all the participants! Of course the best part was tasting all the delicacies together, a delicious lunch, and sitting together around the table. Below are the recipes:

1. Burghul salad with green beans and roasted sweet potatoes
Serves 4

one cup burghul
2 medium sized sweet potatoes, cut into cubes (2cmx2cm)
olive oil
salt, black pepper
one cup frozen green beans
lemon juice
1 tablespoon honey
two tablespoons finely choped mint leaves (nana)
yoghurt as side dish

Cook the burghul until soft (2 cups water for one cup burghul)
Cover the sweet potatoes cubes with salt, pepper and olive oil in a Pyrex dish, roast for 15 min. or until done. Let them cool at room temperature.
Cook the frozen beans in the microwave according to the package instructions.
Mix 4 tablespoons olive oil with lemon juice, honey and mint until you get a smooth dressing.
Mix burghul, sweet potatoes and green beans, add the dressing. Adjust spices to taste.
Serve with fresh yoghurt or labane.

Recipe by Evelyne Savir


2. Majedra
Serves 6

11/2 cup green lentils
2-3 sliced onions
vegetable oil
11/2 cup persian rice
3-6 crushed garlic cloves
salt, black pepper, cumin, cinnamon and "osfor" (orange yellow Middle Eastern spice mixture).

Boil lentils until soft. (about one hour)
Fry onions until light brown.
Cook rice as usually ( 21/2 cups of water for one cup rice.) Add garlic.
Add lentils, onions to rice. Add salt, pepper and spices to taste..

Recipe by Saheer Siam


3. Zalabie

batter:
1 egg
1 cup flour
4 tablespoons milk
8 tablespoons water
1 pinch of salt
1 tsp baking powder
1 tsp vanilla essence

syrup:
1 cup sugar
3/4 cup sugar
1/2 cup lemon juice Boil these three ingredients in a small pan until you get a light syrup.

Mix egg with vanilla and salt.
Add flour and all the other ingredients. The batter has to be fluid, like a pancake mixture.
Leave 15 min. With a ladle, drop spiral shapes in hot oil and deep fry them until light brown.
Dip them in the syrup and serve immediately.

Recipe by Saheer Siam


4. "Hallot" Bread for Shabat

1 kilo white flour
1/2 liter lukewarm water
100cc oil
1 spoonfuls yeast
6 spoonfuls sugar
a pinch of salt
optional: sesame seeds, sunflower seeds

Mix everything well by hand or food processor.
Let rise for one hour in warm place.
Shape 3 breads or ca. 20 rolls.
Brush with egg and bake for ca. 20 minutes in warm oven at 180 degrees..

Recipe by Bente Yonas

BON APPETIT !

It was agreed to repeat this workshop and try other traditional recipes!!

Reported by:  Saheer Siam and Evelyne Savir
 

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