1,000 Jewish Recipes (128 page)
Read 1,000 Jewish Recipes Online
Authors: Faye Levy
2.
Heat oil in large heavy enameled cast-iron or stainless-steel stew pan over medium-high heat. Brown beef in 2 batches, removing it with a slotted spoon to a plate.
3.
Add onion to pan and cook over low heat, stirring often, about 7 minutes or until softened. Return meat to pan, reserving any juices on plate, and sprinkle meat with flour. Toss lightly to coat. Cook over low heat, stirring often, 5 minutes.
4.
Stir in 1 cup liquid from the cooked chickpeas or 1 cup water. Add reserved meat juices from plate, tomatoes, hot pepper, rosemary, salt, and 1 tablespoon of the garlic. Bring to boil, stirring often. Cover and cook over low heat, stirring and turning beef cubes over occasionally, 3
1
â
2
hours.
5.
Stir tomato paste into stew. Drain chickpeas and add them. Cover and cook about 30 more minutes or until beef is very tender; when a piece is lifted with a sharp knife, it should fall from knife. If you would like a thicker sauce, uncover pan and simmer over low heat, stirring occasionally, very gently, about 5 minutes.
6.
Add zucchini, cover, and simmer until it is tender, about 5 minutes. Stir in remaining garlic and simmer, uncovered, 30 seconds Adjust seasoning. Serve hot.
Note:
You can substitute 1
1
â
2
cups canned chickpeas for the dried ones. Add them to stew at same time as the tomato paste.
SOOFGANIYOT AND OTHER TREATS
 or
Â
For many Israeli children
soofganiyot
, or doughnuts without holes, are the most anticipated Hanukkah treat. During Hanukkah they are everywhereâsold at bakeries, supermarkets, and even at the corner grocery store. (In the United States, look for them in Jewish bakeries.) Some are filled with red jam; others are plain. Many Israelis also make them at home and serve them sprinkled with powdered sugar. Most use a traditional yeast dough but some prepare quicker versions from batters lightened by baking powder or eggs.
Although this recipe can be made by hand, it is easier made with an electric mixer fitted with a dough hook.
3
â
4
cup lukewarm water
2 envelopes dry yeast (each
1
â
4
ounce)
1
â
4
cup sugar
4 cups all-purpose flour, or more if necessary
2 large eggs, at room temperature
2 large egg yolks, at room temperature
6 tablespoons (
3
â
4
stick) butter or margarine, at room temperature, cut into bits
1 teaspoon vanilla extract
Grated rind of 1 lemon
2 teaspoons salt
About 6 cups vegetable oil (for deep-frying)
Powdered sugar
1.
Pour
1
â
2
cup lukewarm water into a small bowl. Sprinkle yeast on top and add 1 teaspoon sugar. Let stand 10 minutes or until yeast is foamy.
2.
Spoon 4 cups flour into the large bowl of an electric mixer fitted with a dough hook. Make a well in center of flour. To the well add remaining sugar, eggs, yolks, butter, vanilla, grated lemon rind, remaining water, and salt. Mix the ingredients in the well until blended. Add yeast mixture. Mix until the ingredients come together to form a dough.
3.
Knead with dough hook at medium speed, scraping down the dough occasionally, 5 minutes. If the dough is very sticky, add 2 tablespoons flour. Knead 5 more minutes or until very smooth. Put dough in a clean, oiled bowl and turn to coat it with oil. Cover with a damp cloth and let rise in a warm place 1 to 1
1
â
2
hours or until doubled in volume.
4.
Lightly coat a large tray with flour. Roll out half the dough on a floured surface until it is
1
â
2
-inch thick, flouring dough occasionally. With a 2
1
â
2
- to 3-inch cutter or a glass of similar diameter, cut dough into rounds. Transfer rounds to tray, placing them
1
â
2
-inch apart. Continue with remaining dough. Cover rounds with a damp cloth and let rise in a warm place about 30 minutes. Knead the scraps of dough, put them in an oiled bowl, cover with a damp cloth, and let rise for about 30 minutes.
5.
Line a tray with paper towels. Pour oil into a deep fryer or deep, heavy saucepan. Do not fill pan more than halfway with oil. Heat oil to 350°F; if a deep-fat thermometer is not available, test by adding a small piece of dough to oil; oil is hot enough when it bubbles gently around dough. Add 4 or 5 doughnuts; do not crowd them. Fry doughnuts about 3 minutes on each side or until golden brown. If they brown too quickly, reduce heat so they have a chance to cook through. Drain on paper towels. Pat the tops gently with paper towels to absorb excess oil.
6.
If you like, make more doughnuts with the scraps; they won't be as light but will still be good.
7.
Put soofganiyot on a serving dish and sift powdered sugar over them. Serve hot, warm, or at room temperature.
 or
Â
Israeli filled
soofganiyot
usually feature red jam or preserves, but you can use any kind you like. I think apricot preserves taste very good. These doughnuts are rolled thinner than plain
soofganiyot
. They are cut into rounds, which are then sandwiched with the filling. Some people inject thick ones with the jam instead of sandwiching thin ones.
Ingredients for
Israeli Doughnuts
About
1
â
4
cup strawberry or apricot preserves
1.
Prepare dough for soofganiyot and let it rise.
2.
Lightly coat a large tray with flour. Roll out half the dough on a floured surface until it is
1
â
4
-inch thick, flouring dough occasionally. With a 2
1
â
2
- to 3-inch cutter or a glass of similar diameter, cut dough into rounds. Put 1 teaspoon apricot or strawberry preserves on the center of half the number of rounds. Brush the rim of one round lightly with water. Set a plain round on top. With floured fingers, press edges of round firmly all around to seal it. Transfer this "sandwich" immediately to tray. If it has stretched out to an oval, plump it gently back into a round shape. Continue with remaining rounds and remaining dough, placing each
1
â
2
inch apart on the tray. Cover them with a damp cloth and let rise in a warm place about 30 minutes.
3.
Knead the scraps of dough, put them in an oiled bowl, cover with a damp cloth, and let rise about 30 minutes.
4.
Line a tray with paper towels. Pour oil into a deep fryer or deep, heavy saucepan. Do not fill pan more than halfway with oil. Heat oil to 350°F; if a deep-fat thermometer is not available, test by adding a small piece of dough to oil; oil is hot enough when it bubbles gently around dough. Add 4 doughnuts; do not crowd them. Fry doughnuts about 3 minutes on each side or until golden brown. If they brown too quickly, reduce heat so they have a chance to cook through. Drain on paper towels. Pat the tops gently with paper towels to absorb excess oil.
5.
If you like, make more doughnuts with the scraps; they won't be as light but will still be good.
6.
Put soofganiyot on a serving dish and sift powdered sugar over them. Serve warm or at room temperature. Do not serve these immediately because the jam is boiling hot.
 or
Â
A dreidel is a spinning top with Hebrew letters used by children for playing games on Hanukkah. The Hebrew letters on Israeli dreidelsâ
Nun
,
Gimmel
,
Hay
, and
Pay
âstand for
"Nes Gadol Haya Poh,"
"a great miracle happened here." Outside of Israel, the last letter is "
Shin
" instead of "
Pay
" to replace "here" with "there." The reference is to the Hanukkah miracle. To cut these cookies, use dreidel-shaped cookie cutters. You can find them at Judaic gift shops.
