Category Archives: Israeli

Avocado Sinai

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Preparation time: 20 minutes
No cooking
Serves 6

What to prepare:
3 medium-ripe avocadoes
1 can tuna fish (7 ozs.)
2 cloves garlic, crushed
1 onion, sliced (teaspoon full finely minced)
2-3 spoons capers
Salt, pepper
Pickled cucumbers (optional)
Stuffed olives
1 can ready-made techina (9 ozs.)
1 lettuce (if in season)
Black olives

Peel the avocadoes, cut into halves, lengthwise, and remove pips. Set aside. Flake ¾-can tuna fish. Add garlic, teaspoon finely -minced onion, 2 spoons capers, salt and pepper to taste. Mix well, until even texture obtained. If desired, capers may be replaced by pickled cucumbers, sliced into small cubes (¼-inch).

Fill avocado halves with the mixture, decorate with sliced onions, stuffed olives and capers. Pour one teaspoon techina on each avocado half.

How to serve:
Arrange in individual portions, on flat plates. Garnish with lettuce leaves and black olives.

Serve as entré [sic], with white wine or vin rosé.

(Created by Chef Roger Debasque)

©️ All rights reserved by Sharon Publications Israel.

Fillet Massada (Fried fillet in puffed pastry)

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Preparation time 35-40 minutes
Cooking time 30-35 minutes
Serves 6

What to prepare:
2 lbs. beef fillet
7 ozs. Mushrooms
7 ozs. Chicken livers
2 lbs. puff pastry
1 egg
Oil
Salt, pepper

(For best results for this dish, follow directions carefully).
Sauté meat on all sides, in a pan, for 2 minutes. Rinse the mushrooms, and chop into thin pieces. Chop the liver finely. Sauté liver and mushrooms in pan, for 3 minutes, seasoning. Remove, and let cool.

Roll the puff pastry on a wooden board, until 1/3-inch thick. Place the fried fillet in middle of pastry, and spread mixture of liver and mushrooms on and around it. Pinch pastry closed around fillet. Beat egg, and rub on dough.

From remainder of pastry, prepare strips for decoration. Place strips on dough and leave for 10 minutes. After 10 minutes place in baking dish, bake in medium-oven for 20-25 minutes.

After baking, remove from oven and let cool for 3-4 minutes. Cut into required portions.

How to serve:
Arrange cut portions in separate dishes, together with baked tomatoes stuffed with garden peas, baked marrows, glazed carrot, asparagus or stewed artichokes. Serve meat gravy separately.

Fillet Massada is served as main course, with red wine, vin rose, or champagne.

(Created by Chef Mordechai Drucker)

© All rights reserved by Sharon Publications Israel.

Sabra Musaka (Baked Aubergines, Stuffed With Meat)

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Preparation time 15-20 minutes
Cooking time 50 minutes
Serves 6-7

What to prepare:
4 medium-size aubergines (7 ozs. each)
Salt, pepper
2 medium onions, chopped
Oil
9 ozs. beef, minced
Parsley, finely chopped
Coriander spice
1 can ready-made techina (9 ozs.)
(If you wish, aubergines may be replaced by potatoes)

Without peeling, cut aubergines lengthwise, into slices ½-inch thick. Lay slices on a flat board, sprinkle with salt, and leave to drain for ½-hour.

Fry chopped onions in a little oil, until golden. Add minced meat, continue to fry, stirring frequently to prevent meat sticking together. Fry meat until it turns darkish colour. Season with salt, pepper and coriander spice. Add some water to mixture, and let simmer on low heat for 20-30 minutes. Continue to stir during cooking. Fry aubergines on each side until they turn reddish, transfer to a dry dish to allow oil to drain. Arrange half the quantity of fried aubergines in a small baking dish. Cover aubergines with the meat, without gravy. Cover meat with remainder of aubergines, forming top layer. Pour gravy over top layer. Bake in moderate oven for 15-20 minutes.

How to serve:
Cut into squares and serve in flat dishes. Pour spoonful of technia over each helping.

Serve as entré with beer or wines.

(Created by Chef Arnold Banysh) © All rights reserved by Sharon Publications Israel circa 1970