You can pick up jars of preserved lemon at Middle Eastern markets, or prepare our Quick Preserved Lemons (find the recipe at CookingLight.com). Be sure to use tahini made with toasted sesame seeds for the best flavor. Serve as a dip with pita bread.
Photo by: Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
1. Sort and wash chickpeas; place in a bowl. Cover chickpeas with water to 2 inches above chickpeas; cover and let stand 8 hours. Drain.
2. Combine chickpeas and 6 cups water in a large saucepan; bring to a boil. Reduce heat, and simmer 2 hours or until very tender. Drain in a colander over a bowl; reserve 2/3 cup cooking liquid.
3. Place tomatoes in a bowl; cover with boiling water. Cover and let stand 20 minutes or until tender; drain. Set aside 1 tablespoon tomatoes.
4. Combine chickpeas, reserved 2/3 cup cooking liquid, tahini, juice, salt, cumin, pepper, and garlic in a food processor; process until smooth.
5. Stir in tomatoes and 1 tablespoon preserved lemon. Spoon mixture onto a serving plate; spread to a 3/4-inch thickness. Sprinkle with reserved 1 tablespoon tomatoes, remaining 1 tablespoon preserved lemon, and parsley. Drizzle with oil.
Cooking Light DECEMBER 2008
Tunisian brik is a savory pastry traditionally filled with tuna and egg. We fill this version with potato in a North African play on latkes. Prepare and refrigerate the Harissa up to two weeks in advance. The extra Harissa is nice with broiled fish or chicken.
1. Preheat oven to 375°.
2. Cook potato in boiling water 8 minutes or until tender; drain. Mash with a fork. Combine potato and next 6 ingredients (through pepper). Spoon about 2 teaspoons potato mixture into center of each wonton wrapper. Moisten edges of wrapper with water; bring 2 opposite corners together. Press edges together to seal, forming a triangle. Place brik on a large baking sheet coated with cooking spray. Lightly coat tops of brik with cooking spray.
3. Bake at 375° for 12 minutes or until golden. Serve with Harissa.
Cooking Light DECEMBER 2008
Israeli cuisine encompasses a number of Mediterranean influences. This salad is based on a Moroccan dish with lemon juice and fennel. The addition of grapefruit, pomegranate, and avocado represents the bounty of Israel.
1. Combine first 4 ingredients. Gradually add oil, stirring with a whisk.
2. Combine 1 tablespoon dressing, fennel, and celery in a bowl; cover and refrigerate 2 hours. Set aside remaining dressing.
3. Arrange lettuce on a platter; top with celery mixture, 2 cups grapefruit sections, 1 cup pomegranate seeds, avocado, and pine nuts. Drizzle with remaining dressing.
Cooking Light DECEMBER 2008
Schnitzel is a beloved main dish brought to Israel by Austrian immigrants, and the addition of za'atar (a popular Middle Eastern spice blend of sesame seeds mixed with powdered sumac and dried thyme) lends it Mediterranean flair. Buy za'atar at ethnic markets or specialty spice stores, or make your own using our recipe for Za'atar (at CookingLight.com). Sautéing the chicken in olive oil is a nod to the custom of eating foods cooked in oil to commemorate the Hanukkah miracle in 165 B.C., when a day's worth of olive oil lit the menorah for eight days after the Maccabees reclaimed the Temple of Jerusalem.
Photo by: Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
1. Preheat oven to 400°.
2. Combine panko, za'atar, sesame seeds, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a shallow dish. Place eggs and egg white in another shallow dish; lightly beat with a fork. Sprinkle chicken with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Dredge 4 breast halves in panko mixture, then egg mixture. Dredge again in panko mixture.
3. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 4 coated chicken breast halves to pan. Cook 3 minutes on each side or until lightly browned, turning carefully with a spatula. Place on a baking sheet coated with cooking spray. Repeat procedure with remaining chicken, panko mixture, egg mixture, and oil.
4. Bake at 400° for 10 minutes or until done. Serve with lemon wedges, if desired.
Cooking Light DECEMBER 2008
This dense, moist treat is inspired by the traditional Eretz Yisrael cake, which spotlights popular ingredients in Israeli cuisine, including oranges, dates, and walnuts. Garnish the cake with orange segments and a light dusting of powdered sugar.
Photo by: Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
1. To prepare glaze, combine 1/4 cup sugar and 1/4 cup water in a saucepan; bring to a boil. Cook until reduced to 1/3 cup (about 1 1/2 minutes). Remove from heat; stir in liqueur. Cool.
2. Preheat oven to 350°.
3. To prepare cake, combine 1 cup sugar and eggs in a large bowl; beat with a mixer at high speed until thick and pale. Beat in 1 cup water, rind, juice, and oil. Stir in breadcrumbs, walnuts, dates, and salt; let stand 3 minutes.
4. Beat egg whites with a mixer at high speed until soft peaks form using clean, dry beaters. Gradually add remaining 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Stir one-fourth of egg white mixture into batter. Gently fold remaining egg white mixture into batter. Gently spoon mixture into a 13 x 9–inch baking pan coated with cooking spray.
5. Bake at 350° for 45 minutes or until golden brown. Remove from oven. Pierce top of cake with a wooden pick. Brush glaze over warm cake. Cool on a wire rack 2 hours.
Cooking Light DECEMBER 2008
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Israeli Hanukkah Menu
