Israeli Cuisine @ Home

Join Israeli Emissary Shani Aslan for this fun and delicious cooking series, as she brings traditional and modern Israeli cuisine into your own home. This event is co-sponsored with the Riverdale Y and will take place the third Tuesday of each month, unless otherwise noted.

 

Session Tuesday, April 20, 7:00 PM
Click here to register with Zoom.

 

Previous Session Recipes

Sambusak Hilo and Sambusak B'Jaben 

Iraqi pastries filled with nuts (sweet) or cheese (savory). You can choose to make it with either or both of the fillings. If you want to do both, make half of the filling for each.

Ingredients

Dough
2.2 lbs. white flour
3 tablespoons dry yeast
Oil
Sugar
4 tablespoons (1/2 stick) butter
Salt
Water
Sesame seeds (optional)

Cheese filling
1 lb. Iraqi cheese or farmers cheese
1 cup grated mozzarella
1 egg

Nut filling
2 cups crushed walnuts  
Sugar
Ground cinnamon or grounded cardamom
Rose water (optional)

Gondi - Persian Chickpea Dumplin Stew with Chicken Ingredients
1 cup of chickpeas – soaked over night OR canned chickpeas OR frozen chickpeas
Turmeric
Salt
1 1/4 pounds of ground chicken
1 1/2 cup chickpea flour
1/2 cup bread crumbs
1 onion
Black pepper

 

Moroccan Fish Ingredients

4-7 fish fillets of your choice (any white fish without bones)
Olive oil
Paprika
Turmeric
Salt
Pepper
5-10 garlic cloves
5 lemons
Cilantro
3 sweet red peppers
1 red chili pepper (or more, if you like it spicy!)
3 tomatoes

 

Sabich Sandwich Ingredients

1/2 cup tahini
5 eggs
1 - 2 eggplant (1 large or 2 medium)
2 lemons
2 garlic cloves
3 potatoes
2 cucumbers
2 tomatoes
1 red onion
Parsley
2 tablespoons olive oil
 

Laffa Ingredients
4 cups flour
1 1/2 tablespoons dry yeast
1/2 cup sparkling water
Sugar
Honey
Water
Salt
Oil

 

For more information, contact Shani Aslan, Israeli Emissary, at saslan@ywashhts.org.