A Comprehensive and Beautiful Treasury of Jewish Cooking
There is a whole world of Jewish cooking beyond chopped liver and gefilte fish. Scattered across the globe, there are many distinctive, delicious, and authentic Jewish cuisines to be savored. Gil Marks, a rabbi, gourmet chef, and authority on Jewish food history and lore, guides us through this largely undiscovered world. He delights and enlightens with traditional recipes from Italian, Yemenite, Ethiopian, Indian, Eastern European, German, Hungarian, Georgian, Alsatian, and Middle Eastern Jewry; culinary conversations with contemporary members of these ancient and medieval communities; and fascinating commentary on Jewish food and Jewish history.
The World of Jewish Cooking offers an astonishing array of delicacies, including: Pastilla (Moroccan "Pigeon" Pie) * Kik Wot (Ethiopian Split Peas Stew) * Muez con Almendrada (Moroccan Almond-Walnut Confection) * Khachapuri (Georgian Cheese Bread) * Yakhnat (Persian Lamb Stew) * Murgi Kari (Calcutta Chicken Curry) * Meggy Leves (Hungarian Cherry Soup) * Testine di Spinaci (Italian Spinach Stalks) * Hraimeh (Northwest African Red Fish) * Kubba (Iraqi Stuffed Dumplings) * Marunchinos (Sephardic Almond Macaroons)
|Publisher:||Simon & Schuster|
|Product dimensions:||9.10(w) x 7.20(h) x 1.22(d)|
About the Author
Gil Marks, a chef, rabbi, writer, and historian, is a leading expert in the field of Jewish cookery. The founding editor of Kosher Gourmet magazine, Marks lectures frequently on Jewish cooking, including at New York's 92nd Street Y Kosher Cooking School. He is also the author of The World of Jewish Entertaining, and he lives in New York City.
Read an Excerpt
Calcutta Almond Diamonds
About 24 candies
Loozena means "diamond," referring to the shape of these candies, which originated in the Middle East. Loozena is a traditional Purim treat in Calcutta.
1 cup sugar
6 tablespoons water
2 tablespoons rose water
1 1/2 cups coarsely ground blanched almonds
1 teaspoon ground cinnamon (optional)
1/4 teaspoon ground cardamom (optional)
1. Combine the sugar and water in a medium saucepan over medium-high heat. Bring to a boil and cook until the syrup reaches the thread stage or 230 degrees on a candy thermometer, about 8 minutes.
2. Stir in the rose water and cook for 1 minute. Add the almonds and, if desired, the spices. Cook until the mixture cleans the sides of the pan.
3. Spread the nut mixture onto an oiled baking sheet. Place a piece of greased waxed paper on top and roll out the mixture to an even 1/2-inch thickness. Immediately remove the paper. Cool slightly and, using a knife dipped into hot water, cut into diamonds. Store in an airtight container at room temperature.
Pista Loozena (Calcutta Pistachio Diamonds): Substitute 1 1/2 cups coarsely ground unsalted pistachios for the almonds and omit the spices.
Nariyal Loozena (Calcutta Coconut Diamonds): Reduce the amount of water to 1 1/2 cup, omit the cinnamon and cardamom, and substitute 2 2/3 cups fresh grated coconut (or dried coconut moistened in 2 tablespoons water) for the almonds.
Tangerine Loozena (Calcutta Tangerine-Almond Diamonds): Substitute the juice and grated zest of 2 tangerines for the water and rose water.
Copyright © 1996 by Gil Marks