Jewish Fusion

This recipe is very typical of Moroccan Jewish cooking. The flavor of fresh lemons, combined with olive oil and black olives makes for a bright and memorable dish. You will want to prepare this again and again. If you would like to  make a more authentic version of this dish, substitute preserved lemons.

Ingredients:

• 2 3 ½ pound chickens
  6 lemons
  3 cups pitted Greek or Middle Eastern black olives
  6 garlic cloves, minely minced
  ½ cup olive oil
  ¼ cup fresh rosemary leaves
  1 Tablespoon freshly ground black pepper
  1 Tablespoon Kosher salt
  3 pounds red skin potatoes
  1 bunch fresh Italian (flat leaf) parsley

Directions:

• Preheat oven to 400º F.
  Using kitchen shears or a heavy knife, cut to and remove the backbones from the chickens. Flatten chickens with the heel of the hand, breaking the breastbones.
  Remove zest from lemons and cut into ½ inch strips.
  Squeeze the juice from 4 of the lemons.
  In a large shallow non-aluminum baking pan, combine the lemon juice, garlic, olives and olive oil.
  Put chickens in pan, skin-side down. Set aside 10 minutes.
  Turn, skin-side up, and sprinkle with rosemary, thyme, pepper and lemon zest.
  Cook for 20 minutes.
  Sprinkle with salt and cook 10 minutes more, or until a meat thermometer registers 170º F at the breast.
  While the chicken cooks, scrub the potatoes and cut into quarters.
  Put in a medium saucepan and cover with lightly salted water. Heat to boiling. Reduce heat to low; cover and cook 20 minutes, or until they are fork-tender.
  Drain. Serve the chicken with pan juices and potatoes.
  Garnish with parsley.

Serves 8.

This delicious latkes recipe can be prepared in about 20 minutes.

Ingredients:

• 1 1/2 pounds Yukon gold potatoes (Don’t bother to peel them)
  1 9-ounce package frozen artichoke hearts, thawed, diced, patted dry
  2/3 cup finely chopped leek (white and pale green parts only)
  3/4 cup freshly finely shredded Parmesan cheese
  2 large eggs, beaten to blend
  2 tablespoons chopped fresh basil
  2 teaspoons dried oregano
  1 teaspoon salt
  1/2 teaspoon pepper
  6 ounces low fat cottage cheese, blended into a smooth consistency
  1/3 cup all purpose flour
  chopped chives
  Greek yogurt or sour cream.
  light olive oil

Directions:

• Using a food processor, shred the potatoes with the shredding disk.
  Rinse, then briefly chop the shredded potatoes with the chopping blade.
  Rinse the potatoes under cold water and squeeze out as much liquid as possible.
  Add artichokes and chopped leek.
  Mix Parmesan, egg, basil, oregano, salt and pepper in small bowl.
  Add to potato mixture. Stir in the cottage cheese and enough flour to form mixture that holds together.
  Make patties approximately 1/2 inch think and fry over a medium heat until brown on both sides.
  Place on paper towel to drain excess oil

Yield: Makes about 12
Serve with Greek yogurt or sour cream, mixed with chopped chives

Also of interest…Israeli Falafel Recipe, Potato Latkes, Chopped Liver, Kugel, Pierogies

In Durban, South Africa, many fast food restaurants serve whole chickens which have been split and flattened, then cooked over an open flame. The method of flattening the chicken is call spatchcock. This method of preparation makes the chicken look like it was run over by a truck However, all joking aside, this method works well both for marinating and then for cooking the chicken in a shorter time than normal barbecuing.

Ingredients:

• 6 small spring (baby) chickens, split down the back
  ¾ cup vegetable oil
  3 tbsp olive oil
  3 cloves garlic
  salt and black pepper
  4 tsp paprika
  juice of a lemon
  3 bay leaves
  2 tsp cumin seeds
  Portuguese chilie (peri-peri) oil to taste

Lay chickens, skin side down, in a large shallow pan. Blend all the remaining ingredients in a blender or a food processor until well combined. Pour mixture over the chickens and allow to marinate for at least 6 hours, turning from time to time. Lift chicken out of marinade and allow excess to drip off.
Prepare an indirect fire and place a foil drip pan between the coals. Arrange chickens on the grid over the drip pan, cover the kettle and cook for 45 minutes, basting with marinade at least twice during the cooking time and turning them over once. Heat any remaining marinade and serve with the chickens, baked potatoes and a green salad.

Serves 6

Note: If doing a large number of chickens, use the rib rack to hold them.

You just cannot improve upon this kugel recipe (noodle casserole). What’s not to enjoy? This recipe has been making the rounds of Jewish cooks for many years. It is truly fool-proof and guaranteed to please. For those who observe the dietary laws of kashrut, this can be made with pareve margarine instead of butter for a meat meal and can be used either as a side noodle dish or a dessert.

Ingredients:

• ¾ cup (1 ½ sticks) salted butter or pareve margarine, melted
  ¾ cup packed dark brown sugar
  1 cup pecans, halved
  1 pound wide noodles
  4 large eggs, lightly beaten
  1 teaspoon ground cinnamon
  ½ cup granulated sugar
  2 teaspoons salt, or to taste
  Pour half the butter into 12-cup mold or tube pan and swirl around bottom and up sides. Press brown sugar into bottom, and then press the pecans into sugar.
  Cook noodles in boiling water according to package directions. Drain.
  Mix noodles with eggs, remaining melted butter, cinnamon, granulated sugar and salt. Spoon into prepared mold.

Bake at 350 degrees F for 1 ¼ hours or until top is brown. Let stand 15 minutes before unmolding. Kugel top will become slightly hard, like a praline. Serve cold or at room temperature.

Yields 10 to 12 servings.