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Jewish Soul Food by Janna Gur
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Jewish Soul Food

From Minsk to Marrakesh, More Than 100 Unforgettable Dishes Updated for Today's Kitchen: A Cookbook

From Minsk to Marrakesh, More Than 100 Unforgettable Dishes Updated for Today's Kitchen: A Cookbook

By Janna Gur

By Janna Gur

By Janna Gur

By Janna Gur

Best Seller
Hardcover $35.00

Oct 28, 2014 | ISBN 9780805243086

Ebook $17.99

Oct 28, 2014 | ISBN 9780805243093

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    Jewish Soul Food by Janna Gur
    Hardcover $35.00
    Oct 28, 2014 | ISBN 9780805243086

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    • $35.00

      Oct 28, 2014 | ISBN 9780805243086

      Buy from Other Retailers:

    • Oct 28, 2014 | ISBN 9780805243093

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    Buy the Ebook:

    About Jewish Soul Food

    The author of the acclaimed The Book of New Israeli Food returns with a cookbook devoted to the culinary masterpieces of Jewish grandmothers from Minsk to Marrakesh: recipes that have traveled across continents and cultural borders and are now brought to life for a new generation.
     
    For more than two thousand years, Jews all over the world developed cuisines that were suited to their needs (kashruth, holidays, Shabbat) but that also reflected the influences of their neighbors and that carried memories from their past wanderings. These cuisines may now be on the verge of extinction, however, because almost none of the Jewish communities in which they developed and thrived still exist. But they continue to be viable in Israel, where there are still cooks from the immigrant generations who know and love these dishes. Israel has become a living laboratory for this beloved and endangered Jewish food.
     
    The more than one hundred original, wide-ranging recipes in Jewish Soul Food—from Kubaneh, a surprising Yemenite version of a brioche, to Ushpa-lau, a hearty Bukharan pilaf—were chosen not by an editor or a chef but, rather, by what Janna Gur calls “natural selection.” These are the dishes that, though rooted in their original Diaspora provenance, have been embraced by Israelis and have become part of the country’s culinary landscape. The premise of Jewish Soul Food is that the only way to preserve traditional cuisine for future generations is to cook it, and Janna Gur gives us recipes that continue to charm with their practicality, relevance, and deliciousness. Here are the best of the best: recipes from a fascinatingly diverse food culture that will give you a chance to enrich your own cooking repertoire and to preserve a valuable element of the Jewish heritage and of its collective soul.

    (With full-color photographs throughout.)

    About Jewish Soul Food

    The author of the acclaimed The Book of New Israeli Food returns with a cookbook devoted to the culinary masterpieces of Jewish grandmothers from Minsk to Marrakesh: recipes that have traveled across continents and cultural borders and are now brought to life for a new generation.
     
    For more than two thousand years, Jews all over the world developed cuisines that were suited to their needs (kashruth, holidays, Shabbat) but that also reflected the influences of their neighbors and that carried memories from their past wanderings. These cuisines may now be on the verge of extinction, however, because almost none of the Jewish communities in which they developed and thrived still exist. But they continue to be viable in Israel, where there are still cooks from the immigrant generations who know and love these dishes. Israel has become a living laboratory for this beloved and endangered Jewish food.
     
    The more than one hundred original, wide-ranging recipes in Jewish Soul Food—from Kubaneh, a surprising Yemenite version of a brioche, to Ushpa-lau, a hearty Bukharan pilaf—were chosen not by an editor or a chef but, rather, by what Janna Gur calls “natural selection.” These are the dishes that, though rooted in their original Diaspora provenance, have been embraced by Israelis and have become part of the country’s culinary landscape. The premise of Jewish Soul Food is that the only way to preserve traditional cuisine for future generations is to cook it, and Janna Gur gives us recipes that continue to charm with their practicality, relevance, and deliciousness. Here are the best of the best: recipes from a fascinatingly diverse food culture that will give you a chance to enrich your own cooking repertoire and to preserve a valuable element of the Jewish heritage and of its collective soul.

    (With full-color photographs throughout.)

    Read An Excerpt

    Read An Excerpt

    Also by Janna Gur

    The Book of New Israeli Food
    See all books by Janna Gur

    Also by Janna Gur

    The Book of New Israeli Food
    See all books by Janna Gur

    About Janna Gur

    JANNA GUR was born and raised in the former Soviet Union and immigrated to Israel in 1974. She is the founder and chief editor of the leading Israeli food and wine magazine. She lives in Tel Aviv.

    About Janna Gur

    JANNA GUR was born and raised in the former Soviet Union and immigrated to Israel in 1974. She is the founder and chief editor of the leading Israeli food and wine magazine. She lives in Tel Aviv.

    Product Details

    Category: International Cuisine | Cooking Methods

    Hardcover | $35.00
    Published by Schocken
    Oct 28, 2014 | 240 Pages | 8-1/2 x 11 | ISBN 9780805243086

    Category: International Cuisine | Cooking Methods

    Ebook | $17.99
    Published by Schocken
    Oct 28, 2014 | 240 Pages | ISBN 9780805243093

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    Praise

    Praise for Jewish Soul Food
     
    “No one is more qualified to write about both Ashkenazi and Sephardic Jewish cooking than Gur, for she has lived with both cuisines and loves them equally. Here she has collected the most mouthwatering examples of each. I want to cook and taste every recipe—this book makes me very hungry.” —David Tanis, author of A Platter of Figs and Other Recipes and One Good Dish
     
    “This is my kind of food—bold, flavorful, and comforting, and with memories of home. I can’t wait to cook from this book.”—Einat Admony, author of Balaboosta
     
    “Janna Gur’s gorgeous new book is both prequel and sequel to Yotam Ottolenghi and Sami Tamimi’s Jerusalem. The title alone makes me swoon. There is much to learn here. I have never seen, eaten, or made many of these dishes: her Sabich is gorgeous, as is the Hamin Macaroni, Mafroum, Feta-Stuffed Pepper ‘Cutlets,’ and tantalizing Fluden for dessert. In a world cluttered with cookbooks, this is a standout, a poignant narrative of authenticity cast in a contemporary light.”—Rozanne Gold, author of the 1-2-3 cookbook series and of Radically Simple: Brilliant Flavors with Breathtaking Ease
     
    “Gur, who opened our palates to the vibrant melting pot of modern Israel, now dazzles us with its multicultural culinary mosaic: the glittering food treasures of its immigrants from one hundred different countries, returned home from the Diaspora. Many writers talk about preserving ethnic food traditions, but Gur gives us the very best reason: every recipe in this focused, elegantly curated collection is irresistible.” —Jayne Cohen, author of Jewish Holiday Cooking: A Food Lover’s Treasury of Classics and Improvisations

    Table Of Contents

    CONTENTS
     
    Introduction  xi
     
    STARTERS, SALADS, AND NOSHES
    Spicy Carrot Salad 2
    Pickled Lemons 2
    Beet Salad with Cumin and Cinnamon 4
    Orange and Black Olives Salad 7
    Harissa 7
    Blue Ones with Red Ones | Eggplant Salad with Tomatoes and Onions 8
    Matboukha | Pepper and Tomato Slow-Cooked Salsa 9
    Mashawia | Fresh Tomatoes and Roasted Peppers Salsa 11
    Gehakte Leber | Chopped Liver with Lots and Lots of Fried Onions 12
    Schmaltz and Gribenes 14
    Erez’s Chopped Liver 15
    Zibale mit Eyer | Egg and Onion Salad 17
    Badrijani Nigvzit | Eggplant Rolls with Walnut and Herb Filling 20
    Kuku Sabzi | Herb Frittata 21
    Ijeh b’Lahmeh | Herb and Meat Latkes 22
    Gefilte Fish 24
    Crispy Fish Cakes with Pine Nuts and Fresh Herbs 27
    Homemade Pickled Herring 28
    Seliodka pod Shuboy | Layered Beet and Herring Salad 30
    Forschmak | Herring-Apple Pâté 31
    Messayir | Pickled Salad 32
    Chershi | Lemony Pumpkin Spread 33
    Apio | Celeriac and Carrots in Lemon Sauce 34
     
    COZY SOUPS FOR CHILLY NIGHTS
    Krupnik | Mushroom and Barley Soup 39
    Israeli Chicken Soup 40
    Kneidlach | Matzo Balls 41
    Passover Green Chicken Soup 43
    Gondi Nohodi | Chickpea and Chicken Dumplings in Turmeric-Lime Broth 44
    Gondalach 46
    Lentil Stew with Cumin, Garlic, and Coriander 47
    Borscht | Beet, Cabbage, and Beef Soup 48
    Batata Hamood | Tart Potato and Celery Broth with Meatballs 50
    H’rira | Spiced Vegetables and Legume Soup 51
    Ras el Hanout Spice Mix 51
    Meat Kubbe with a Cheat 52
    Beet Soup with Kubbe 55
    Pumpkin Soup with Kubbe 57
     
    MEATBALLS, FISH BALLS, AND STUFFED VEGETABLES
    Albondigas | Beef and Grilled Eggplant Meatballs 60
    Kebab Gerez | Meatballs with Sour Cherries 63 Fesenjan | Meatballs in Walnut and Pomegranate Sauce 65
    Herbed Fish Balls with Jerusalem Artichokes, Tomatoes, and Saffron 67
    Peppers Stuffed with Rice and Meat 69
    Meatballs with Tomatoes, Chickpeas, Swiss Chard, and Eggplants 70
    Stuffed Cabbage Rolls with Sauerkraut 71
    Mixed Stuffed Vegetables in Pomegranate Sauce 72
    Mafroum | Meat and Potato “Sandwiches” 75
    Bistil | Potato Patties Stuffed with Spiced Minced Meat 76
     
    BRAISES, POT ROASTS, AND RAGÙS
    Beef and Potato Sofrito 81
    Barbecued Brisket 82
    Goulash | Beef Stewed in Paprika Sauce 83
    Plau B’jeej | Chicken with Almonds and Raisins over Red Rice 85
    Ushpalau | Beef and Rice Pilaf with Chickpeas, Carrots, and Spices 87
    Chicken Tagine with Artichoke Hearts 89
    Tanziye | Beef Tagine with Dried Fruits and Nuts 90
    Salona | Sweet-and-Sour Fish Casserole with Eggplant and Tomatoes 92
    Ingriyi | Sweet-and-Sour Beef and Eggplant Casserole 94
    Beef Tongue in a Sweet-and-Sour Sauce 95
    North African Fish Stew, Two Ways Moroccan Spicy Fish Ragù 97
    Chreime | Tunisian Spicy Fish Ragù 98
    Ghormeh Sabzi | Beef and Herb Stew 99
     
    MEATLESS MAINS
    Shakshuka | Eggs Poached in Spicy Tomato Sauce 103
    Filfel Chuma 104
    Türlü | Mixed Vegetables Casserole 105
    Spinach Flan 106
    Feta-Stuffed Pepper “Cutlets” 108
    Sabzi Polo | Rice Pilaf with Lots and Lots of Fresh Herbs 110
    Couscous with Vegetables (or Tuesday Couscous) 114
    Tahdig | Rice Pilaf with Dried Apricots and Crispy Potato Crust 117
    Mujaddara | Rice with Lentils 119
    “Before Shabbat” Pasta Casserole 120
    Green Masala Beans 121
    Green Masala 121
     
    SAVORY PASTRIES
    Ka’ak | Savory Sesame Cookies 124
    Adjaruli Khachapuri | Cheese and Egg-Filled Pies 126
    Sambousek | Chickpea-Filled Pastry Pockets 129
    Káposztás Pogácsa | Caramelized Cabbage Buns 131
    Lakhoukh | Panfried Flat Bread 133
    Frojalda | Cheese Bread 134
    Bouikos con Kashkaval | Mini Cheese Buns 135
    Sfikha | Open-Face Meat Bourekas 137
    Chukor | Phyllo Spinach and Cheese Pastries 139
    Banitza | Phyllo and Cheese Pie 140
    Puff Pastry Cheese Bourekas 143
     
    SHABBAT STATE OF MIND
    Exiles Cholent 146
    T’bit | Stuffed Chicken and Rice Hamin with Honey and Spices 149
    T’bit 2 150
    Homemade Baharat 150
    Vegan Pearl Barley and Silan Hamin 151
    Hamin Macaroni | Chicken Noodle Hamin 153
    Jerusalem Sweet and Spicy Noodle Kugel 154
    Sabich | Egg and Eggplant Shabbat Breakfast Sandwich 158
    Kubaneh | Yemenite Slow-Baked Shabbat Bread 161
    Zhug 162
     
    CAKES, COOKIES, AND DESSERTS
    Fluden with Walnuts, Poppy Seeds, and Apples 167
    Vera’s Apfel Kuchen | Apple Cake 169
    Honig Lekach | Honey-Flavored Sponge Cake 170
    Sweet Cheese Pie 173
    Bonnie’s Jam and Pecan Rugelach 174
    Chocolate-Cinnamon Babka 179
    Chocolate Rugelach 180
    Baba bi Tamr | Date-Filled Biscuits 181
    Ma’amoul | Walnut-Stuffed Cookies 182
    Marochinos | Flourless Double Almond Cookies 185
    Szilvás Gombóc | Plum Dumplings 186
    Apple and Raisin Strudel 188
    Ghraybeh | Orange Blossom Butter Cookies 191
    Sutlach (Arroz con Leche) | Sweet Rice Pudding 192
    Basbousa | Juicy Semolina, Coconut, and Pistachio Cake 195
    Dried Fruit, Pears, and Wine Compote 196
    Ashureh | Wheat Berries with Honey, Nuts, and Dried Fruits 197
    Mofleta | Sweet Pancake Stacks 199
    Nut and Date Coins 201
    Bimuelos | Honeyed Hanukkah Puffs 202
     
    Mail Order Sources for Specialty Ingredients 203
    Acknowledgments 205
    Index 207

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