Vegan Mediterranean Grilled Tofu
This dish combines both cooked and raw vegan items, including some of the most flavorful ingredients in the Mediterranean cuisine.
TOFU MARINADE
7 teaspoons tamari
4 teaspoons fresh-squeezed lemon juice
4 teaspoons extra-virgin olive oil
4 teaspoons water
1 ⅓ (14-ounce) packages extra-firm tofu, well drained
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MEDITERRANEAN TOPPING
4 (canned) artichoke hearts, drained and chopped
1 cup tomatoes, seeded, drained and chopped
1 cup raw spinach or arugula, chopped
12 Kalamata olives, pitted and chopped
2 tablespoon red onion, diced
1 tablespoon capers
2 tablespoon basil, in chiffonade*
1 tablespoon fresh minced oregano or 1 teaspoon dried
1 teaspoon fresh thyme or ½ teaspoon dried
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DRESSING
2 tablespoons extra-virgin olive oil
1 tablespoon fresh-squeezed lemon juice
1 tablespoon balsamic vinegar
1 medium clove garlic, pressed or minced
¼ teaspoon sea salt, or to taste
¼ teaspoon ground black pepper
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GARNISH
¼ cup shelled pistachio nuts
Israeli Fish Kebabs with Yellow Tahini Yogurt Sauce
Packed with fresh herbs, these fish kebabs are bursting with flavor.
KEBABS
2.2 pounds (1 kg) fish filet, finely chopped (tilapia, sea bass, mullet, red drum)
2 shallots or 1 small red onion, finely chopped
1/2 bunch parsley leaves, finely chopped
1/2 bunch mint leaves, finely chopped
1/2 bunch cilantro leaves, finely chopped
Lemon zest
2 cloves garlic, minced
6 tablespoons olive oil
Salt and pepper
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SAUCE
2 tablespoons oil
1/2 tablespoon ground tumeric
1/2 cup tahini paste
1 cup thick goat's milk yogurt or buttermilk (preferably drinking yogurt)
Juice of 1/2 lemon, or more to taste
1 clove garlic, minced
Salt
Breaded Chicken Schnitzel
Schnitzel is a very popular preparation served on Shabbat around the world. Its origins are Austrian, and it refers to any meat, pounded thin, coated with some breading, and then pan-fried.
1 pound boneless breast of chicken
¼ cup all-purpose flour (or matzah cake meal for Passover)
1 large egg
1 tablespoon water
1 cup panko breadcrumbs or matzah meal
1 teaspoon salt
½ teaspoon ground black pepper (20 grindings in a pepper mill)
½ teaspoon garlic powder
2–4 tablespoons extra virgin olive oil
Camp Recipe: Sunday Morning Shakshuka
URJ Crane Lake Camp's favorite Sunday breakfast is our delicious shakshuka recipe, an Israeli breakfast dish consisting of poached eggs in a cumin-spiced tomato, pepper, and onion sauce.
3 Tablespoons canola oil
2 medium yellow onions, chopped
1 large green bell pepper, cored, seeded, and chopped
1 large jalapeno chile, cored, seeded, and chopped
7 cloves of garlic, finely chopped
1/4 Cup tomato paste
1 (28-ounce) can whole peeled tomatoes, crushed by hand
1 bay leaf
2 1/2 Tablespoons sugar
1 1/2 Tablespoons kosher salt
1 Tablespoon sweet Hungarian paprika
1 Tablespoon ground cumin
1 1/2 Teaspoons freshly ground black pepper
1 Teaspoon ground caraway seeds
1/2 bunch Swiss chard or spinach, stemmed and chopped
8 -12 large eggs
Techina Cookies
My husband introduced me to techina (tahini), a staple found in most Israeli kitchens, as soon as we made aliyah in 1992.
3 cups flour (half all purpose flour and half whole wheat flour)
1 cup raw tahini* (techina gol'mit)
½ cup white sugar
½ cup brown sugar
1 cup melted unsalted butter or margarine