Caravan-Serai Tours - Israel - Handbook

Handbook

Recipes of Israel

Challah

(Sabbath shortbread)
Challah (pronounced 'hallah) is always baked in two loaves for the Sabbath evening meal.

Makes 2 loaves
Oven temperature 375F
Cooking time 30 -35 minutes

2pkg of active yeast
11/2 cups warm water
6cups plain flour
1 tsp salt
1 tblsp sugar
2 eggs, beaten
¼ c magarine

to finish
1 small egg
1 tbsp water
sesame or poppy seeds

Soak yeast in ½ cup warm water,then stir to dissolve. Sift flour into mixing bowl - used about ¾ of the portion leave the remaining portion for later.. Add remaining water to yeast and sugar stir to dissolve.
Pour the yeast mixture with the beaten egg into the center of the flour stir - keep adding flour to thicken the liquid once mixed coverand leave in a warm place for 10 minuetes
Dust the board with the remianing flour and tur the dough onto it. Knead and while kneading mix in the magarine. When wel kneaded make into a ball. Grease bowl lightly and then add the dough all you made and over with a lastic film for 45-60 minutes,until double in bulk.
Punch the dough down and turn onto the lightly floured board. Divide into two portions and then divide this into three equal portions.
Roll three pieces of the dough into long ropes about 11/4 inches thick. Place side by side on a greased cookie sheet and braid from the center, tucking the ends under.. Do the same with the other pieces.
Cover the Challah with a dry cloth for 60 minuetes until doubled - Preheat oven. Beat egg with water and sesame or poppy mixture and bake in maderately hot oven for 30-3 minutes. When golden brown and holow sounding when you tap on it - remove and cool.

Marak Jaffa

Orange Soup
2 oranges
4 cups yogurt
1 cup cold water
salt
ground white pepper
1 tbsp sugar
2 sprigs of fresh mint

Grate the rind of 1 orange finely and stir into the yogurt with cold water
Peel the other oranges and separate into segments Remove membrane and seeds and cut into two or three pieces
Blend organe segments into yogurt with mint and add salt and pepper to taste and sugar. Cover and chill thoroughtly
Serve in bowls with garnished mint

Dag Afuye

Baked fish
Oven temperature - 350 F
Cooking time 50 minuetes

2 saltwater baking fish
salt
½ tsp tumeric
½ cup olive oil
½ pine nuts
4 medium onions
1 hot chili
2 cloves garlic-chopped
juice of 1lemon
¼ cupchopped parsley
2 cups tomatoes
water
ground peper
parsley sprigs

Clean fish - leaving heads on. Inse and wipe dry Rub with tumeric then sprinkly with salt - let set for 20 minutes
Heat 1 tbsp oil in frying pan add pine nuts until golden brown and remove
Add remiaing oil t pan wiith onions and chili and gralic cook 1 minute longer
Spread the garlic mixture in the bottom of baking dish add the fish sprinkly with lemon juice and season with salt and pepper.
Spread the tomatoes on top of the fish bake in moderate over baste during cooking if eede be.
Lift the fish after cookng and put into serving platter take the tomatoes and onion mixure from the bottom of baking dish and spoon ove r the fish then add pine nuts as final touch