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Ottoman Watermelon and Olive Salad

For almost three thousand years there has been a Jewish presence in the region of the world now associated with Turkey. 

SALAD:
3 Cups watermelon, cut into 1/2-inch cubes
1 very small red onion, cut into thin rings (or 1/2-cup sliced half rings)
1/2 Cup Kalamata olives, pitted
1/2 Cup feta cheese, crumbled
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DRESSING:
1/4 Cup extra virgin olive oil
2 Tablespoons lemon juice
Salt and freshly ground pepper to taste
Pinch of sugar
2 Tablespoons chiffonade of fresh mint
1 Teaspoon sumac (optional)

Mamaliga (Romanian Polenta)

Their love for mamaliga was so great that Romanian Jews were referred to as “Mamaligas” long after they crossed the Atlantic.

2 cups milk, preferably whole or 2%
2 cups water, divided use
1 cup polenta or coarse corn meal
1/2 teaspoon salt, or to taste (depends on saltiness of feta)
10 grindings of fresh white pepper
2 tablespoons butter (salted butter is okay if desired)
2 ounces feta cheese, drained and crumbled
1/2 cup small-curd 4% fat cottage cheese
2 tablespoons finely grated Parmesan cheese
Sour cream (optional)

Zabaglione

Italy is home to the oldest continuously-inhabited Jewish community in Europe. This light custard is a perfect way to end a meal. The egg yolks are flavored and cooked gently over simmering water to allow the yolks to expand and thicken. If the egg yolk gets too hot, it will cook and you will have very delicious scrambled eggs!

4 egg yolks
1/4 cup sugar
3 tablespoons Marsala wine
1 tablespoon water
1 tablespoon apricot brandy
2 pints fresh berries or fruit

Pasta with Salsa Cruda

This pasta dish is a variation of the famous insalata Caprese made up of the season’s freshest tomatoes and basil and fresh mozzarella found on the island of Capri.

3/4 pound (2–3 large) tomatoes
1/2 pound fresh mozzarella
1/2 cup basil leaves, lightly packed
2 cloves garlic, finely minced
1/2 cup extra virgin olive oil
1/4 teaspoon kosher salt
Freshly ground black pepper to taste
8 ounces dried rotelle (spiral) or penne rigati pasta
Parmesan cheese, freshly grated

Moroccan Chicken Kebabs

Whether served as part of an assortment of mezes, or small plates, or laid on a bed of couscous as part of a Moroccan meal, kebabs can be found throughout the Middle East and North Africa. 

1/2 medium onion, diced
2 tablespoons lightly-packed chopped fresh mint
1/3 cup extra virgin olive oil
1/4 teaspoon crushed red pepper
1 large clove garlic, minced
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1 tablespoon lemon juice
1 pound boneless chicken breasts