197 replies to this topic

[Gruzia]

i didnt realize goggle-moggle was such a universal torture :) I have PTSD from childhood when I hear that name as this was the trusted cure-all in Ukraine where I grew up!

[Lior]

Just popped in before shabbat dinner. We have fish-Denise (have to look this up in English) and a bass for me, roast potatoes, carrot soup ,mushroom soup and a red and white cabbage salad. I wanted to make roasted vegetables as well, but my oven is too full. I always make too much anyway.

Nikkib-thank you ever so much!!!!!!!!

Ladybug, I honestly thought of you when I read that on the menu!!!! YOu need to go to the fresh market for this stuff-ask around-you want me to find out for you?
Lovely weekend to all, I know many of you are celebrating christmas-so merry christmas! SHabbat shalom!

[Lior]

Gruzia-Georgia? You also had to drink it? I actually loved it-but I am very weird!!!haha!!

[Gruzia]

Yes - I was born in Ukraine but spent a fair bit of childhood in Georgia due to having my mother's family there and also the whole Chernobyl thing. It seems that goggle-moggle was no stranger there, too!
The other thing that my Mother tried on me was a horrible elixir of onion juice and honey. Ugh.

[Lior]

yes I know that one also!! I know from georgian people here that the cuisine is amazing...

[Darienne]

Did they heat the food for you? Was it hot? warm? cold? That bread looks interesting and very different. Enjoying the blog tremendously.

[Lior]

Yes, he did heat it.It was quite hot. SO now we are post dinner. It was challenging taking photos and cooking. I was a bit time limited as my il laws were arriving at 7:30pm and they get tired rather quickly so I don't like them having to wait too long for dinner. Funny thing is that my MIL brough that Lachuch (2 gutteral sounds here...), that Yemenite bread similar in looks to Enjera!! I made mushroom and carrot soup, my son doesn't like mushrooms... fish, red and white cabbage salad and roasted potatoes I think I said this all earlier )

I used my thermomix for the soups. I documented the thermo during the carrot soup-cant recall exactly when-mad rush...

Getting mushroom soup made:









It was a bit too thick but delicious.

[Lior]

Carrot soup, which is a favorite in my house

The thermomix chopped the onions, garlic and ginger slices and then sauteed for a few minutes. Then I added the carrots



chop up the carrots





Add broth using the vegetable paste



cook

[Lior]

wrong thermomix cooking picture-never mind, I cooked for 14 minutes at varoma...

here is the right one!


speed 10 to blenderize, add coconut cream and cook for a few more minutes.

[Lior]

Believe me it is delicious.

Now I cut vegetables for the fish



stuff with vegies


decorate with vegies


for those who hate seeing heads and eyes (!)


My bass


oil. lemon juice,paprika, garlic and parsley


In the preheated oven 200C for 30-35 mins.

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Edited by Lior, 23 December 2011 - 01:51 PM.

[Lior]

Half an hour before the fish goes in, one hour before dinner, the potatoes need to go in. I use olive oil, paprika, galic, parsley,thyme and marjoram, mix it all in well and that is it!


roasted

[Lior]

While fish is waiting in the micro so the cats dont get it, the potatoes are roasting, the soups are made, I give the fish trays to the animals tolick to the very last drop. Two cats missed out on the treat somehow and two got extra! WHile they lap it up I make the salad.

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[Lior]

the dressing is quite yum- soy sauce, silan,balsamic, olive oil and herbs/spices. Pour on salad half an hour before serving (when the fish goes in!)

Husband got the table set. He also does clean up...

[Lior]

ready just on time!



oops the chanuka menorah!!




B'tayavon! (Bon Appetit- it's time to eat!)

[Lior]

I realize christms in nearly in, so merry christmas to all celebrate it. I will be finishing the blog tomorrow as I would like to include the Romanian christmas lunch...

For today I will add some lunch pictures and making humus.

[Lior]

The beans sat all night (good for me I remembered!) then I boiled them and threw out the water. I then added new water and cooked for about 2 hours till soft. I keep the water for use later and for cooking soups...



Then I thermomixed the garlic




I add a bit of the humus water to the garlic



Then I add the beans and more water and grind well, adding more water until I get the right consistency. I add at least 1/2 cuplemon juice. cumin,salt pepper and some olive oil. Then about 300g tehina paste. Blend again, put in a jar,decorate and keep in fridge.

[Lior]

Although we went out forlunch to a sushi bar, and I forgot the camera, I still made food as the kids take it home for the week,if you recall, this is Saturday routine!

I made chicken breast in silan sauce with some chili







chicken on the range with tamari,soy and spices-nothing super fancy.

[Lior]

I usually make rice this way, but every time I use different spices and flavors. Today I used vegetable broth with the soup paste as it was nearly finished anyway.

Fist I fry the rice in some olive oil untill most grains turn white, stirring most of the time.



Then I added in the soup paste, mixed with a bit of that hot humus water from cooking the beans.



Then I add the rest of the water or here,humus water(!) and some onion pieces for flavor.

[Hassouni]

What is Silan?

[Lior]

Hi ! SIlan is date honey. The natural kind has no added sugar-so always check the ingredients. It is fantastic!

[Kerry Beal]

Lior - what do you use to juice your lemons?

[Lior]

I know you can throw them right in, even with their skin on, but I usually squeeze by hand or use a simple, plastic old fashioned juicer for many lemons.

[Lior]

Well tonight I made Malaawach (gutteral at the end!) This is a yemenite food. It is the same dough used for making Jachnun, which is also a yemenite doughr rolled like a croissant, and slowly baked on a low temp in a closed pot all night. It turns a rich brown and is very tasty. I will put a picture of Jachnun ,but I did not make it recently,it is an older photo. Malaawach is made into a round flat shape and is fried in butter on both sides. It puffs a bit and has thin layers of dough inside. It is usually eaten with grated tomatoes and some spicy sauce.

Malaawach:




see the layers a bit:

[Lior]

Jachnun -an older picture...

[Kent Wang]

I didn't know that Israel has such diverse food from all over the world. I assume they're all Jews that have returned?

[Lior]

Yes, Kent. We have people of all colors from over 70 countries, many from middle east countries (Turkey,Egypt,Iran, Iraq,Yemen etc), from north Africa(Morrocco, Libya, Algeria,Tunesia etc),South Africa, after the holocaust,from eastern European countries, from Europe,etc. In the late 70's over 300 Vietnamese boat refugees were rescued at sea and were given citizenship, so we also enjoy their food. In fact, there is a great restaurant right here in my home town, which is very popular.

Furama

The last few decades saw a large immigration from Ethiopia (Operation Moses and Solomon), and the former USSR. There are christians, muslims,Bahai and Jews. Everyone has their culture, their food and everyone holds on dearly to their ethnic foods. Many couples are mixed already, with marriages from all places and of all colors (from dark black to snow white,but the ethnic foods stays. And everyone enjoys everyone else's foods, however, the very popular foods are jachnun and malaawach from Yemen,couscous from north Africa, rice from Iran (Persian rice), arab restaurants with humus,pitas,salads and meats, of course falafel,shishlik etc. Not served much outside the home for some reason, but known to be excellent, is the Georgian kitchen.

Edited by Lior, 25 December 2011 - 12:51 AM.

[Lior]

I just returned from my friend's house. Her christmas lunch yesterday was a success. The main traditional dishes that get served at christmas in Romania,according to Lilianna, are "Sarmale", which is stuffed leaves,she used cabbage,but grape leaves can also be used. Lilianna mentioned that perhaps it is originally from the Turkish influence as Romania was once conquered by Turkey. The cabbage first gets frozen solid. The defrozen and so it is easier to take the leaves off. Then they get pickled for a week or two depending on the climate. She pickles them in boiled water with coarse salt. Some people add carrots,peppercorns etc.



separated leaves ready to be stuffed


The ingredients used to stuff them include beef, pork (which is available at one store here in the town I live in), tomatoes and oregano

[Lior]

So then she mixes the ingredients together and stuffs the cabbage and rolls them up perfectly. When she places them in the baking dish, which belonged to her mother and is very heavy, she layers them, puttin smoked lard in between them and the layers. This lard she brings back from Romania whenever she visits there, and keeps frozen until she needs it!



the pots




Cabbage gets layered and tomatoes get poured on. Then she adds onions and grated cabbage on the top






I dont know why this picture appears twice and I cannot remove it-sorry!

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Edited by Lior, 25 December 2011 - 05:25 AM.

[Lior]

The cabbage gets baked in the oven and here it is done and ready!




Another traditional dish, which reminded me of humus, is a white bean dish called "Fasole Batutu", with smiley mouths above the "a"s. The beans get cooked, mushed and have quite a lot of garlic in them. The top is decorated with onions fried in oil and paprika. I took a picture-a close up of the leftovers:



A liver pie is also traditional:


And so "Salata de boeuf"

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[Lior]

Dessert is "Cozonac", which is similar to a "Bulka" or a sweet bread stuffed with either nuts, or cocoa and sugar, or Rahat Lokum (Turkish delight)or figs. It is not easy to make as it "needs to be kneaded and then rise a few times"

The last piece, luckily it was left!


To get into the mood she had background music playing for her guests, and also for me today (!) The CD's are from Romania and enchanted me and are adorable so I will add them here:

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Edited by Lior, 25 December 2011 - 05:36 AM.