Holiday Cooking Around the World by Cookbooks

Author:Cookbooks
Language: eng
Format: mobi, epub, pdf
Publisher: IB Dave's Library
Published: 2010-05-10T15:00:13+00:00

North African Chicken Soup/ Marak Off Mizarahi This tangy soup is prepared for Passover in North Africa. If the chicken meat is eaten separately, it is eaten with rice, as North African Sephardic Jews are allowed to eat rice on Passover. (The Jews of Eastern European origin, called Ashkenazim, are forbidden to eat rice on Passover.) 1 large chicken (at least 3 lbs.)

1. Wash chicken. Squeeze juice from

one of the lemons into a small bowl

3 lemons

and set aside. Rub chicken all over

2 small turnips, peeled and chopped

with the inside of a squeezed lemon

half. Place chicken in a large, deep

3 onions, peeled and chopped

kettle and add enough water to

2 carrots, peeled and sliced

barely cover it.

lengthwise

2. Bring water in kettle to a boil over

1 bunch parsley, with root if possible,

high heat. With a spoon, skim off

or 1 small parsnip, peeled and

the foam that forms on the surface

chopped, or both

of the water.

2 tsp. salt

3. When you have removed as much

¥ tsp. pepper

foam as possible and the water is

boiling, reduce heat and add

1 tsp. cinnamon

vegetables, parsley and/or parsnip,

1 tsp. chili powder

salt, and pepper. Cover kettle and let

chicken simmer for 1 hour.

ø tsp. powdered saffron or

turmeric

4. Add lemon juice and remaining

spices to soup. Cover kettle and let

2 eggs, beaten

chicken simmer for another hour.

5. With tongs, carefully remove

chicken from pot. Place on a plate

and let cool. When cool, remove

meat from bones and set aside.

36

6. Carefully pour broth through a

sieve into another large pan placed

underneath to catch the liquid.

Save the vegetables.

7. Cool broth to room temperature,

then refrigerate for 30 minutes to

bring fat to the surface. Skim the

surface with a paper towel to absorb

fat.

8. Before serving, beat eggs into 1 c.

of the soup and return to kettle.

Add the cooked vegetables and, if

desired, bite-sized pieces of the

cooked chicken. (The chicken can

also be served separately.) Reheat

the soup, stirring occasionally. Do

not let it boil.

9. Serve soup hot with remaining

lemons cut into wedges for

squeezing into soup.

Preparation time: 3 hours

(plus 30 minutes refrigeration)

Serves 6 to 8

37

Rice Cake Soup with Shrimp/ Ozoni (Japan) Ozoni is the traditional Japanese New Year’s Day soup.The recipe for ozoni varies, but it always contains mochi (glutinous rice cakes) and usually has vegetables or greens and some kind of meat or fish. Though some Japanese cooks still make their own mochi, many now purchase them already prepared. In the United States, mochi are available at most specialty grocery stores. 4 dried shiitake mushrooms

1. Soak dried shiitake mushrooms for

about 20 minutes in 1¥ c. warm

1¥ c. warm water

water with a pinch of sugar.

pinch of sugar

Remove from water and set the

water aside. (Do not discard.) Cut

3 c. vegetable or low-fat chicken

off mushroom stems and rinse

broth

mushrooms under cold water.

4 jumbo shrimp (fresh or frozen),

Squeeze mushrooms as dry as you

peeled and deveined

can, cut each one in half, and place

12 to 16 leaves of fresh spinach,

them in a saucepan.

rinsed

2. Add 1 c. of the set-aside water to

4 mochi

the saucepan. Add broth and bring

mixture to a simmer. Cover and

4 thin strips of lemon peel for

cook for 12 to 15 minutes.

garnish (optional)

3. While soup is simmering, cook

shrimp in boiling water for 2 to 3

minutes.

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