Jewish Fusion

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

Having enjoyed Israeli falafel for many years, it occurred to me that the basic ingredients of falafel, namely the fried chickpea concoction could be flavored with many different seasonings, not just the usual Middle Eastern ones. So, here is my Mexican variety. This falafel can be served in a pita bread or it works just as well folded into a warm flour tortilla, like a burrito or taco. I highly recommend purchasing a falafel maker, usually available at Middle Eastern grocery stores. A falafel maker is a spring loaded kitchen device that helps you shape the falafel into uniformly shaped disks, which you can then eject directly into the oil.

Ingredients:

• 1 cup dried chickpeas, (garbanzo beans) soaked overnight, cooked for ½ hour, then drained
  OR
  1 15 oz. can of garbanzo beans, drained
  1 teaspoon salt, plus more to taste
  2 Tablespoons flour
  2 Tablespoon plain bread crumbs
  1 teaspoon baking powder
  3 cloves garlic, finely minced
  2 medium eggs
  2 Tablespoons, finely chopped parsley
  ½ teaspoon of fresh ground pepper
  1/8 teaspoon cayenne pepper
  2 teaspoons Mexican seasoning or ½ of a package of Lawry’s taco seasoning mix
  vegetable oil for deep-frying
  Pita breads, or flour tortillas, heated on a dry skillet

Optional Garnishes:

• tomatoes, diced
  shredded lettuce
  chopped scallions
  shredded cheese (Mexican mix)
  pickled nacho (jalapeño) rings
  thinly sliced radishes
  fresh salsa (pico del gallo)
  fresh cilantro, coarsely chopped

Directions:

• Put the chickpeas in a 2-quart soup pot, add the water, and bring to a boil.
  Reduce heat, cover, and simmer for 25 to 30 minutes.
  Drain the chickpeas and reserve the liquid.

OR if using canned garbanzos, go directly to the next step.

• Grind the chickpeas through the coarse blade of a meat grinder or pulse in a food processor.
  Add the bread crumbs the 2 Tablespoons flour, the baking powder, pepper garlic, egg, parsley and seasonings and mix well.
  Add salt to taste.
  The mixture should be the consistency of cooked oatmeal.
  If it is too loose, add a little more flour.
  Form into 1-inch balls, then flatten each slightly in your hand to make a patty.
  In a deep saucepan or a wok, heat 3 inches of oil to 375º F.
  Make one falafel ball as a test to determine if it will hold together in the oil. If it tends to fall apart, add a little more flour.
  Deep-fry in batches until golden.
  Using a skimmer, transfer to paper towels to drain.
  Tuck into warm pita bread or wrap in a tortilla, along with about 2 Tablespoons each of whichever additions you choose.

Makes 24 – 30 individual falafel balls.

This is a spring vegetable stew served at Passover in Algeria. The artichoke and fennel combination is served as a salad in Tunisia, minus the celery root and with less garlic, but with the addition of harissa.

Ingredients:

• 3 large artichokes
  1 head garlic, cloves separated, peeled and minced, or fewer cloves to taste
  ¼-cup chopped fresh flat-leaf parsley
  5 Tablespoons peanut oil
  2 bulbs fennel, trimmed and cut into ½ inch thick slices
  1 celery root, peeled and cut into 1 inch cubes
  ¼ cup water
  Salt and freshly ground pepper to taste

Directions:

• Fill a large bowl with water and add the juice of lemon.
  Trim the artichokes by cutting off the stems lush with the bottoms.
  Remove all the leaves from the artichokes, scoop out the chokes, and place the artichoke hearts in the lemon water until ready to cook.
  Cut one of the lemons into 6 to 8 pieces, and juice the remaining lemon.
  In a small bowl, combine the garlic and parsley.
  In a large saucepan, heat the oil over medium beat.
  Drain the artichoke hearts and add to the pan, hollow-side up.
  Fill the hollows with the garlic mixture.
  Arrange the fennel slices and celery root cubes around the artichoke hearts.
  Top with the lemon pieces, lemon juice, and water.
  Sprinkle with salt and pepper.
  Cover and simmer until the -vegetables are tender and caramelized but not scorched, about 45 minutes.
  Check the liquid level from time to time, adding a bit of water if necessary.

Serve warm.

This quick, simple and delicious recipe for south of the border-style Matzah Brei (sometimes spelled Matzah Brie or Matzoh Brei) can be prepared in just a matter of minutes.

Ingredients:

• 7 squares of plain matzah, about 8 ounces
  3 Tablespoons vegetable oil
  2 Tablespoons unsalted butter
  1 medium yellow onion, diced
  6 large eggs
  1/3 cup of jalapeño nacho slices, drained
  ¼ teaspoon kosher salt
  freshly ground pepper to taste
• Fresh salsa (pico del gallo) to be served on the side

Directions:

• Break the matzah into approximately 1-inch pieces.
  Put the matzah pieces in a colander and run quickly under cold running water, tossing to dampen them but do not soak. Drain in a colander.
  Heat the oil in a large nonstick skillet over medium heat.
  When hot, sauté the matzah in the cooking oil until brown, but not burnt.
  It should regain its crispness.
  Set aside.
  Add the butter to the same skillet.
  Sauté the onions until lightly brown, abut 4 minutes.
  Coarsely chop the nacho slices.
  Wisk the eggs until smooth and add in the nacho slices
  Add the egg mixture and matzah to the pan.
  Season with salt and freshly ground pepper.
  Gently stir the ingredients continuously until all the eggs are cooked, about 5 minutes.
  The mixture should no longer seem wet.
  Taste and adjust the seasoning.
  Serve hot with salsa on the side.

This should serve 3 or 4 people as a brunch main dish.

Try these other popular Jewish recipes:

• Israeli Falafel
• Knishes
• Chopped Liver
• Potato Latkes