Israeli Fish Kebabs with Yellow Tahini Yogurt Sauce
Packed with fresh herbs, these fish kebabs are bursting with flavor.
KEBABS
2.2 pounds (1 kg) fish filet, finely chopped (tilapia, sea bass, mullet, red drum)
2 shallots or 1 small red onion, finely chopped
1/2 bunch parsley leaves, finely chopped
1/2 bunch mint leaves, finely chopped
1/2 bunch cilantro leaves, finely chopped
Lemon zest
2 cloves garlic, minced
6 tablespoons olive oil
Salt and pepper
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SAUCE
2 tablespoons oil
1/2 tablespoon ground tumeric
1/2 cup tahini paste
1 cup thick goat's milk yogurt or buttermilk (preferably drinking yogurt)
Juice of 1/2 lemon, or more to taste
1 clove garlic, minced
Salt
Camp Recipe: Chef Lori's Shabbat Brownies
Like at so many Jewish summer camps, the Shabbat experience is a highlight for campers and staffers alike at URJ Camp George in Ontario, Canada. These chocolaty brownies, created by chef Lori Stevenson, help make Shabbat even sweeter.
BROWNIES
1.875 cups white sugar (1 7/8 cups)
1 cup shortening
1/4 cup pareve margarine
1 teaspoon salt
3 large eggs
1 1/2 cups pastry flour
1/2 cup cocoa powder
1/2 teaspoon baking powder
A splash of vanilla
1/4 cup water
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ICING
1 cup softened margarine
1/2 cup cocoa powder
5 cups powdered sugar
1 teaspoon vanilla
Techina Cookies
My husband introduced me to techina (tahini), a staple found in most Israeli kitchens, as soon as we made aliyah in 1992.
3 cups flour (half all purpose flour and half whole wheat flour)
1 cup raw tahini* (techina gol'mit)
½ cup white sugar
½ cup brown sugar
1 cup melted unsalted butter or margarine
Chocolate Chip Mystery Mandelbrot
Mandelbrot means “almond bread” in Yiddish, but its origins are the biscotti cookies that were created in Italy more than 700 years ago. This recipe is featured in Tina Wasserman's book, Entree to Judaism for Families filled with tools to help children learn to cook with confidence, with clear, step-by-step instructions for every recipe and tips for adults to make the experience safe and rewarding.
1-1/2 cups flour
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon cinnamon
2 eggs, lightly beaten
1/2 cup Hellmann’s mayonnaise
2 teaspoons vanilla extract
1 cup semisweet chocolate chips, regular or mini variety
1/2 cup slivered almonds
Grilled Steak with Chimichurri Sauce and Orange Slices
The use of sherry vinegar, cumin, and oranges speaks volumes about the Iberian influence on the cooking of South America.
CHIMICHURRI SAUCE:
1/2 cup parsley, tightly packed
1/4 cup onion, chopped
4 cloves of garlic, chopped
1 teaspoon ground cumin
1/4 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/2 teaspoon coarse salt
1 teaspoon black peppercorns
2 1/2 tablespoons sherry vinegar
1/3 cup extra virgin olive oil
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STEAK AND GARNISH:
1 1/2 pounds steak (rib eye, skirt, or club)
4 navel or Valencia oranges
Flour tortillas (optional)
