Free Kosher and Traditional Jewish Cooking: Authentic Recipes From a Classic Culinary Heritage: 130 Delicious Dishes Shown in 220 Stunning Photographs by Marlena Spieler Page A

lemon
pinch of cayenne pepper
2.5ml/ 1 / 2 tsp curry powder
2.5ml/ 1 / 2 tsp ground cumin
2–3 pinches of ground cloves
large pinch of ground coriander
3 boneless chicken breast portions or thighs, skinned and cut into bitesize pieces
30ml/2 tbsp vegetable oil
2 cinnamon sticks
250ml/8fl oz/1 cup chicken stock
250ml/8fl oz/1 cup coconut milk
15–30ml/1–2 tbsp sugar, to taste
1–2 bananas
1 / 4 pineapple, peeled and chopped
handful of sultanas (golden raisins)
handful of raisins or currants
2–3 sprigs of fresh mint, thinly sliced
juice of 1 / 4 – 1 / 2 lemon, to taste
salt
    1 Purée the garlic, ginger, chillies, fresh coriander, onion, lemon juice, cayenne pepper, curry powder, cumin, cloves, ground coriander and salt in a food processor or blender. Toss together the chicken pieces with 30ml/2 tbsp of the spice mixture and set aside.
     
    2 Heat the oil in a wok or large frying pan, then add the remaining spice mixture and cook over a medium heat, stirring, for about 10 minutes, or until the paste is lightly browned. Stir the cinnamon sticks, stock, coconut milk and sugar into the pan, bring to the boil, then reduce the heat and simmer for 10 minutes. Then add the chicken to the sauce and cook for 2 minutes, or until the chicken becomes opaque.
     
    3 Meanwhile, thickly slice the bananas. Stir all the fruit into the curry and cook for 1–2 minutes. Stir in the mint and lemon juice. Check the seasoning and add more salt, spice and lemon juice if necessary.
     
    Nutritional information per portion: Energy 383kcal/1622kJ; Protein 29.5g; Carbohydrate 52.8g, of which sugars 51.5g; Fat 7.5g, of which saturates 1.2g; Cholesterol 79mg; Calcium 92mg; Fibre 2.6g; Sodium 150mg.
     

 
     

Israeli barbecued chicken
     
    Barbecued chicken is ubiquitous in Israel and it seems that every street corner kiosk and stall sells a version of this aromatic treat. In this recipe, the Egyptian-inspired marinade is strongly scented with cumin and cinnamon.
     
    SERVES 4
     
5 garlic cloves, chopped
30ml/2 tbsp ground cumin
7.5ml/1 1 / 2 tsp ground cinnamon
5ml/1 tsp paprika
juice of 1 lemon
30ml/2 tbsp olive oil
1.3kg/3lb chicken, cut into 8 portions
salt and ground black pepper
fresh coriander (cilantro) leaves, to garnish
warmed pitta bread, salad and lemon wedges, to serve
    1 In a bowl, combine the garlic, cumin, cinnamon, paprika, lemon juice, oil, salt and pepper. Add the chicken and turn to coat thoroughly. Leave to marinate for at least 1 hour or cover and place in the refrigerator overnight.
     
    2 Light the barbecue. After about 40 minutes it will be ready for cooking.
     
    3 Arrange the dark meat on the grill (broiler) and cook for 10 minutes, turning once.
     
    4 Grill (broil) the remaining chicken for 7–10 minutes, turning occasionally, until golden brown and the juices run clear when pricked with a skewer. Serve immediately, with pitta breads, lemon wedges and salad.
     
    Nutritional information per portion: Energy 481kcal/1997kJ; Protein 40.8g; Carbohydrate 1g, of which sugars 0.1g; Fat 34.8g, of which saturates 8.9g; Cholesterol 215mg; Calcium 14mg; Fibre 0.3g; Sodium 147mg.
     

 
     

Vegetable dishes and salads
    The repertoire of Jewish vegetable dishes is wide and varied, no doubt partly because when kosher meat or cooking equipment is not available, a vegetarian meal is often the only option. Vegetable cutlets and schnitzel are popular Israeli dishes, as are the many zesty vegetable stews, while the Sephardi kitchen boasts a long tradition of vegetable salads.
     

 
Split pea or lentil fritters
     
    These simple fritters are very quick and easy to make. You can use a chopped fresh green chilli instead of the cayenne pepper, if you like. Serve them hot or at room temperature.
     
    SERVES 4–6
     
250g/9oz/generous 1 cup yellow split peas or red lentils, soaked overnight
3–5 garlic cloves, chopped
30ml/2 tbsp chopped fresh root ginger
120ml/4fl oz/ 1 / 2 cup chopped fresh coriander (cilantro) leaves
2.5–5ml/ 1 /