The Gourmet Jewish Cookbook: More than 200 Recipes from Around the World

The Gourmet Jewish Cookbook: More than 200 Recipes from Around the World

by Denise Phillips

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The Gourmet Jewish Cookbook: More than 200 Recipes from Around the World by Denise Phillips

From modern spins on classics, like Schnitzel Noodle Stir Fry and Matza Granola, to make-ahead meals, like Passover Beef Lasagna, to sophisticated dishes, like Veal Chops with Mushroom Sauce, this cookbook covers it all. Suited both for home chefs looking to introduce new foods into their repertoire as well as casual cooks searching for that perfect dinner party recipe to wow their guests, The Gourmet Jewish Cookbook is the ideal source for modern, gourmet twists on classic recipes. In addition, each recipe includes a brief overview of the background and rich history of Jewish cuisine and illustrates how kosher cooking is the first example of "fusion,"as it melds local foods of the countries where Jews have lived with the dietary laws that Jews observe. Whether for entertaining with style, cooking for the family or providing the traditional dishes for the Jewish festivals, this book will prove indispensable for Jewish and non-Jewish chefs everywhere.

Product Details

ISBN-13: 9781466846074
Publisher: St. Martin's Press
Publication date: 08/26/2014
Sold by: Macmillan
Format: NOOK Book
Pages: 272
Sales rank: 1,099,989
File size: 6 MB

About the Author

DENISE PHILLIPS is a Prue Leith trained chef who, during the 1990's, ran a successful catering company but, since 2000, has focused on cookery writing and running a popular cookery school. She writes a food column every week in the Jewish News and regularly for the Jewish Chronicle, Jewish Recorder, the Jewish Press, the Jewish Advocate, and the Canadian Jewish News.

Denise Phillips is a Prue Leith trained chef who, during the 1990's, ran a successful catering company but, since 2000, has focused on cookery writing and running a popular cookery school. She writes a food column every week in the Jewish News and regularly for the Jewish Chronicle, Jewish Recorder, the Jewish Press, the Jewish Advocate, and the Canadian Jewish News.

Read an Excerpt

The Gourmet Jewish Cookbook

More Than 200 Recipes from Around the World

By Denise Phillips

St. Martin's Press

Copyright © 2012 Denise Phillips
All rights reserved.
ISBN: 978-1-4668-4607-4


In the Beginning

Starters, Breads and Soups

In the Beginning

The opening dish of the meal sets the scene and mood and very often provides a great opportunity for a theme. Balance is essential so that guests can do justice to the forthcoming main course and dessert. The simplest recipe can be the best as long as ingredients of prime quality are chosen for their colour, flavour and texture.

All Jewish people love mixed hors d'oeuvres; Sephardi and Mizrachi communities enjoy meze including hummus, baba ganoush, tabbouleh and pitta bread whilst Ashkenazim feast on 'vorspeisen' including chopped liver, herring, egg and onion and pickles.

This chapter includes very tasty little dishes which complement each other and are totally up to date. Put two or three of them together to create a thoroughly modern Jewish fusion meze!

Many of my starter recipes can be served hot, cold or warm which makes life easier for the cook to serve and enjoy.


• Dainty cherry tomato tarts

• Smoked aubergine pâté – Moutabel

• Smoked salmon and dill frittata

• Stuffed mushrooms with hazelnut gremolata

• Herb omelette

• Mini spinach and pine nut pies

• Lemongrass fish cakes with lime mayonnaise

• Mini corn fritters with guacamole

• Roasted beetroot with goat's cheese layers

• Onion bhaji


• Carrot and apple soup

• Italian tomato and bread soup

• Sweet potato and chestnut soup with garlic croutons

• Beetroot and carrot soup with coriander oil

• Tricolour minestrone

• Roasted red pepper and carrot soup

• Cinnamon and pumpkin soup

• Chinese chicken and sweetcorn soup

• Udon noodles with egg broth and ginger

• Wild mushroom and leek soup

• Turkish red lentil and carrot soup


• Onion bread

• Granary bread

• Sesame bread

• Tomato and basil bread

• Cheese and beer bread

• Herb pitta bread sticks

Dainty Cherry Tomato Tarts


These little tarts are a great starter or an accompaniment to a fish or meat meal any time. They are quick to make and can be made in advance. I have used cream cheese on the base but if you prefer, try sun-dried tomato paste or tapenade (chopped olive spread). I suggest that you make double the quantity, as extra friends and family always seem to turn up when these delicious items are on the table.


• Preparation Time: 30 minutes

• Cooking Time: 12 minutes

• Makes: 6 tarts

• Can be made in advance


• 375g/13 oz ready-rolled puff pastry

• 1 egg, for glazing

• 150g/5 oz/½ cup cream cheese mixed with 3 tbsp fresh herbs – basil, chives, coriander or mint (use Toffuti non dairy cream cheese for a parev option)

• 300g/11 oz/2 cups cherry tomatoes cut in half (you will need about 8 per tartlet)

• salt and freshly ground black pepper

• To serve: extra virgin olive oil


• Pre-heat the oven to 220ºC/425ºF/Gas mark 7.

• Cut the ready-rolled pastry in half. Cut each half into three rectangles.

• Line a baking tray with baking parchment.

• Put the pastry rectangles on the baking tray and score a border into the pastry about 2 cm/1 inch from the edge.

• Glaze the pastry with the beaten egg.

• Spread the cream cheese and herb mixture over the pastry rectangles, keeping within the border.

• Place the tomato halves on top of the cream cheese mixture in rows.

• Season with salt and black pepper.

• Bake for 10–12 minutes or until golden brown.

To serve the stylish way: Serve either hot or warm and drizzle over some good-quality extra virgin olive oil and some ground black pepper.

Smoked Aubergine Pâté – Moutabel


In this dish, the secret of the smoked flavour comes from open flame-grilling. Moutabel is found on nearly every Middle Eastern table as part of the starter or meze selection.

I was first shown how to make this recipe when I was in Istanbul but have adapted it slightly to fit my personal tastes.

Istanbul has an amazing spice market and a long Jewish heritage. The Jews fleeing the Spanish and Portuguese Inquisitions of the sixteenth and seventeenth centuries were welcomed into the Ottoman Empire which had its capital in Constantinople (the old name for Istanbul). During World War Two, Turkey served as a transit point for Jews fleeing Europe and, although there were some problems, a number of sympathetic Turkish diplomats went out of their way to save many thousands of Jews.

Today the Turkish Jewish community is very small but its history is portrayed in a wonderful Jewish museum in Istanbul, which is well worth a visit.

Delicious examples of Jewish Turkish cuisine include stuffed and baked vegetables, recipes made with chickpeas, lentils, bulgur wheat and more rice than potatoes. Many of the meat dishes incorporate dried fruit and are garnished with pine nuts. Spices like cumin, coriander, cinnamon, saffron, turmeric and fresh herbs including parsley, mint, coriander and dill are very popular.

Chef's Tip: Cover the hob with foil as burning the aubergine tends to be quite messy.


• Preparation Time: 10 minutes

• Cooking Time: 15 minutes plus 10 minutes cooling

• Serves: 4–6

• Will keep for a couple of days in the fridge


• 8 large aubergines

• 2–3 small cloves garlic, peeled and crushed

• ½ tsp salt

• 3–4 tbsp lemon juice

• 2 ½ tbsp tahini

• Garnish: Chopped parsley, pinch of cayenne, 1–2 tbsp extra virgin olive oil, pomegranate seeds, chopped walnuts, 1 red pepper, deseeded and cut into small diamond shapes


• Cover the hob with foil leaving holes for the flames.

• Place the aubergines over a medium open flame. Use tongs to turn regularly to ensure even cooking. This is the best way to obtain that smoky flavour. The skin will blacken and shrivel with the heat. Cook until the skin is soft all over.

• Leave to cool for about 10 minutes.

• Peel the skins away and discard. Cut the aubergine into small pieces and mash with a fork. It is good to have some texture left.

• Gradually add the garlic, salt, lemon juice to taste and then the tahini.

To serve the stylish way: Garnish with the chopped parsley, sprinkle with cayenne pepper and drizzle over the olive oil. Top with some pomegranate seeds, chopped walnuts and red pepper.

Smoked Salmon and Dill Frittata


Frittata is an Italian open-faced omelette dish that can be made in advance and reheated gently when required. It is a creative way of using spare cooked pasta. I have made individual portions which make an impressive starter but one large frittata inside a cake tin would work equally well – cut into thick wedges to serve. I have accompanied it with a pickled cucumber salsa.

• Preparation Time: 25 minutes

• Cooking Time: 20 minutes

• Serves: 6


• 150g/5 oz dried fusilli pasta

• 1–2 tbsp vegetable oil, to grease ramekins

• 6 eggs, lightly whisked

• 250ml/9 fl oz/1 cup milk or single/soya cream (Alpro)

• 150g/5 oz smoked salmon, roughly chopped

• zest of 1 lemon

• 3 tbsp roughly chopped dill

• salt and freshly ground black pepper

For the pickled cucumber salsa

• 3 pickled cucumbers, drained

• ½ fresh cucumber, cut in half

• 1 tbsp lemon juice

• 1 tsp sugar

• 1 tbsp finely chopped fresh dill

• 1 tbsp extra virgin olive oil

• Garnish: 1 lemon, cut into wedges, sprigs of fresh dill


• Cook the pasta according to the packet instructions and drain well.

• Line the base of six ramekins with non-stick baking parchment. Grease the sides with a little vegetable oil.

• Mix the eggs and milk or cream together. Stir in the smoked salmon, lemon zest and dill and season well with salt and pepper. Add to the pasta.

• Pre-heat the oven to 200ºC/400ºF/Gas mark 6.

• Using a large spoon, ladle the mixture into the prepared ramekins.

• Bake for 20 minutes or until golden.

• To make the salsa, finely chop the pickled cucumbers. Using a spoon, remove the seeds from the fresh cucumber and then finely chop and combine with the pickled cucumbers.

• Stir in the lemon juice, sugar, dill and extra virgin olive oil.

To serve the stylish way: Invert the ramekins on to a plate and serve with the pickled cucumber salsa. Garnish with a wedge of lemon, sprigs of fresh dill and a dusting of black pepper.

Stuffed Mushrooms with Hazelnut Gremolata


This recipe has become a firm favourite at many Yom Tov meals and dinner parties. As well as being delicious it also ideal for serving large numbers as it is straightforward to make and to serve. The large flat mushrooms are baked and topped with gremolata, which is a mixture of chopped parsley, lemon zest, hazelnuts and garlic. Any leftover gremolata is also delicious on top of salmon, grilled chicken or even lamb chops.

Numerous Jewish recipes include almonds but this focuses on hazelnuts. I have roasted them, which brings out their amazing aroma and flavour.


• Preparation Time: 10 minutes

• Cooking Time: Approximately 20 minutes

• Serves: 8


• 8 medium Portobello mushrooms (or any large flat mushroom variety), stems removed

• olive oil

For the gremolata

• 200g/7 oz/1 cup whole hazelnuts

• 2 cloves garlic, finely chopped

• 2 tbsp finely chopped fresh flat-leaf parsley

• 2 tbsp finely grated lemon zest

• salt and freshly ground pepper

• Garnish: Rocket salad


• Pre-heat the oven to 200ºC/400ºF/Gas mark 6.

• Place the whole hazelnuts on a baking tray and roast for 10 minutes or until golden. Remove and roughly chop.

• Place the mushrooms on a tray lined with baking parchment, stalk side up.

• Brush mushrooms with olive oil and season with salt and pepper to taste.

• Bake for about 10 minutes or until just cooked through.

• Combine the gremolata ingredients in a medium bowl and season with salt and pepper to taste.

• Spread the gremolata over the mushrooms.

• Return to the oven for 10 minutes to complete cooking.

To serve the stylish way: Sit a Portobello mushroom on top of a bed of rocket salad. Drizzle with some olive oil.

Herb Omelette


I am always looking for creative ways to introduce vegetables into family cooking, and I think you will find this herb omelette is a brilliant way of coping with fussy eaters. It is made with a variety of chopped herbs and some finely chopped tomatoes and spring onions. It can be eaten hot or cold. When cold, it makes a delicious option to go in a picnic box or packed lunch. Keep for Passover, for breakfast, a light lunch or as a tasty canapé.

A key ingredient is, of course, eggs, which have great symbolic meaning in Judaism. During Passover we use a hard-boiled egg to represent the festival sacrifices that were offered in the Temple. My husband's family take it one stage further by serving up sliced eggs in salt water as a sort of soup. It is to remind us of sorrow, the tears of the Israelites, and also the destruction of the Temple, because an egg is linked to death as it is traditionally served to mourners after a funeral.


• Preparation Time: 10 minutes

• Cooking Time: Approximately 15 minutes

• Serves: 6–8


• 2–3 tbsp vegetable oil

• 4 spring onions, finely chopped

• 2 cloves garlic, peeled and finely chopped

• 4 cherry tomatoes, cut into quarters

• 4 tbsp mixed fresh herbs (basil, mint, parsley or thyme), finely chopped

• 8 eggs

• sea salt and freshly ground black pepper

• Garnish: 6 tsp pesto sauce or sundried tomato paste, 5–6 cherry tomatoes, sliced, sprigs of basil


• Heat the oil in a large non-stick frying pan. Stir in the spring onions and garlic and cook for 3 minutes. Add the tomatoes and herbs.

• Break the eggs into a bowl, beat lightly with a fork and season with salt and pepper. Raise the heat under the vegetables. After a minute pour in the eggs, mix them with the other ingredients and stop stirring.

• Cook over a moderate heat for 5–6 minutes or until the omelette is puffed and golden brown. Use a palette knife to release the sides and base.

• Take a large plate, place it upside down over the pan and, holding it firmly with oven gloves, turn the pan and the omelette over onto it.

• Slide the omelette back into the pan and continue cooking until golden brown on the other side – 3–4 minutes.

• Remove from the heat and cut into wedges.

To serve the stylish way: Spoon a small amount of pesto on the centre of each wedge and garnish with slices of tomato and sprigs of basil.

Mini Spinach and Pine Nut Pies


These delicious individual pies are made with crumbly Lancashire cheese, similar in texture to feta but not as salty. The tartlets are ideal for a starter, picnics, packed lunches, as part of a buffet or on the menu for Shavuot. Serve them hot, cold or warm and enjoy with a tomato and olive salad. If you don't have eight mini loose-based pie tins make one large 22cm/9 inch pie and cut it into slices.

By and large the Jewish recipes from London and those from the North of England are very much the same but there is a distinctly Northern tradition of 'cheese buns' at Shavuot. Probably originating from Poland, they are made with sweet yeast dough with a filling of cream or curd cheese inside.

Manchester has an expanding Jewish community with a population of 35,000. In the early nineteenth century many immigrants arrived from Eastern and Central Europe, escaping persecution and poverty and attracted by the developing textile businesses, or simply stopping longer than expected on the long sea journey from Russia to the United States. Congregating in Red Bank and Strangeways, the new migrants worked hard making clothing, furniture and cloth caps and made a major contribution to the local economy.

The Manchester Jewish museum near Strangeways is well worth a visit; it is a former Spanish and Portuguese synagogue and dates back to 1874.


• Preparation Time: 45 minutes

• Cooking Time: 45 minutes–1 hour

• Serves: 8


For the pastry

• 250g/9 oz plain flour

• pinch of salt

• 1 egg

• 75g/3 oz margarine

• 100g/4 oz Lancashire OR feta cheese

For the filling

• 1 tbsp olive oil

• 750g/1¾ lb frozen spinach, defrosted

• salt and freshly ground black pepper

• 300ml/½ pint single cream

• 3 eggs, lightly whisked

• 100g/4 oz Lancashire cheese

• 100g/4 oz pine nuts


• Place the flour, salt, egg, margarine and Lancashire or feta cheese in a food processor and whiz together to form a dough. Wrap the dough in cling film, slightly flatten and refrigerate for 30 minutes.

• Heat the olive oil in a frying pan. Cook the spinach gently to remove any excess water. It must be as dry as possible.

• Season well with salt and black pepper. Stir in the cream and eggs. Set aside.

• Pre-heat the oven to 200ºC/400ºF/Gas mark 6.

• Cut the pastry in half. Place on a lightly floured work surface. Roll out and make eight circle templates about 15 cm/6 inches in diameter to fit 11.5 cm/41/2 inch individual loose-based tins. Press the pastry into the tins, line with foil and insert baking beans.

• Bake the pastry for 20 minutes. Remove the foil and baking beans.

• Crumble the Lancashire cheese into the base of the cooked pies. Spoon over the creamed spinach mixture and bake for 20 minutes or 40 minutes if you have made a large pie. Take out of the oven, scatter the pine nuts over the pies and cook for a final 5 minutes.

To serve the stylish way: Garnish with some chopped tomatoes and olives. Drizzle over a little extra virgin olive oil.

Lemongrass Fish Cakes with Lime Mayonnaise


This recipe for impressive little Thai-flavoured fish cakes is ideal as one of a selection of canapés served before a dinner party.


• Preparation Time: 35 minutes

• Cooking Time: 15 minutes

• Makes: 36 fish cakes


• 400g/14 oz fresh white bread

• 6 tbsp fresh coriander

• 200g/7 oz/1 cup desiccated coconut

• 2 stalks lemongrass

• 950g/2¼ lb boneless, skinless white fish fillets e.g. cod or haddock

• 1–2 small red chillies, deseeded and finely chopped

• 3 tbsp light soy sauce

• 4 spring onions, roughly chopped

• 5–6 eggs

• 3 tbsp cornflour

• zest of 2 limes

• salt and freshly ground black pepper, to taste

• 4 tbsp plain flour, for dipping

• 8 tbsp vegetable oil, for frying

For the lime mayonnaise (or alternatively use chilli dipping sauce)

• 6 tbsp mayonnaise

• 2 tsp lime juice

• dash of chilli oil (optional)

• 0.5 cm/¼ inch piece of fresh ginger, peeled and finely grated


• Put the bread, coriander and coconut in a food processor and whiz briefly. Set aside.

• Clean the lemongrass by first removing the tough outer casing and finely chop.


Excerpted from The Gourmet Jewish Cookbook by Denise Phillips. Copyright © 2012 Denise Phillips. Excerpted by permission of St. Martin's Press.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

Table of Contents


Title Page,
Copyright Notice,
Welcome to The Gourmet Jewish Cookbook!,
Chapter 1: In the Beginning,
Chapter 2: Fresh and Crunchy,
Chapter 3: Eat Out, Eat In,
Chapter 4: Modern Classics,
Chapter 5: Free From,
Chapter 6: And Finally, Something Sweet,
Chapter 7: Festivals,

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