A Taste of Israel – From classic Litvak to modern Israeli by Nida Degutiene

Author:Nida Degutiene
Language: eng
Format: epub
Tags: In the author’s own words: “When you live in Israel, it’s plain to see that food holds a special place in Jewish life. From early morning until dawn the next day, Israelis are always noshing on something and enjoying one another’s company. On any given holiday, the festive table groans under the weight of a multitude of dishes and goodies. A Taste of Israel opens a door into the kitchens of the ordinary Israeli home. It is an invitation to explore the country’s diverse street food and get a glimpse behind the scenes at some of its gourmet restaurants. You’ll find recipes for dishes that do much more than just satisfy hunger. Here are memories and stories shared with me over the course of five years by Litvaks from Israel and South Africa, by my Israeli friends, their mothers and their grandmothers. The recipes reflect the traditions, history and customs passed from generation to generation and they are an attempt at returning a piece of Jewish heritage to the small but vibrant community in Lithuania.”
ISBN: 978-1-43230-562-8
Publisher: Penguin Random House South Africa
Published: 2015-08-03T16:00:00+00:00

FISH

Chraime (fish cooked in tomato sauce)

Ashkenazi Jews from central and Eastern Europe take great pride in their traditional gefilte fish recipes, but Sephardic Jews, hailing from the Iberian Peninsula or North Africa, don’t look twice at the boiled fish patties. Their culinary answer to this Ashkenazi favourite is chraime – saltwater fish stewed in a spicy, aromatic tomato sauce. From Shabbat, through Rosh Hashanah, to Pesach, not a single Sephardic holiday is without chraime.

Serves 6

1 red sweet pepper

1 yellow sweet pepper

1 green sweet pepper

1 bulb garlic

1 red chilli, or to taste

6 tablespoons extra virgin olive oil

2 × 400g cans tomatoes in tomato juice

salt

black pepper

1 cup boiling water

3 tablespoons tomato paste

1 teaspoon turmeric

1 teaspoon ground cumin

1 tablespoon paprika

1 teaspoon smoked paprika (optional)

1.2kg fish (e.g. yellowtail or snoek), filleted with skin on

1 cup chopped fresh coriander

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