Ruth Galai's family recipes
Vegetables are plentiful and very tasty in Israel and all of the Middle East. This is a basic Middle Eastern vegetable salad; cucumbers and tomatoes are the basis for this salad, but you can add chopped onions, scallions or shallots, chopped parsley, chopped mint (na'na), chopped carrots, chopped red or yellow peppers, and what I... Continue Reading →
Best to buy delicate little lamb chops. I usually marinate them in whatever is handy - balsamic vinegar, olive oil, mustard, etc. I always use a non-stick "steak pan" - the type with "lines". The pan should be heated well before adding the marinated lamb chops. They should be fried on both sides - no... Continue Reading →
This kugel is, as the name suggests, a specialty of Jerusalem. It is characterized mainly by its delicious caramel flavor; it is baked for several hours in the oven, until it is a beautiful, deep, golden-brown color. Jerusalem kugel is often served at the synagogue on Shabbat, after prayer services, and especially if a bar... Continue Reading →
To make the chore of peeling garlic cloves easier, put the unpeeled garlic cloves in a bowl of water for a few minutes, and then peel; the thin, papery peel will absorb some of the water, and then it will be much easier to pull the peel off the garlic clove.
The chocolate base for this cake is the same as in the "Nutella" Brownies which I posted a few months ago... You can bake the "brownies" in a round cake tin if you want to use it as a cake. After cooled, you can top it with sweetened whipped cream, turning it into a delicious... Continue Reading →
This is a very easy salad to make. I first started making beet salad a few years ago, encouraged by my daughter-in-law Sharon (thanks Sharon, for adding a totally new ingredient to my home "stockpile" of recipes). By now I have added a few variations of beet salad to our family repertoire (cooked, baked, or... Continue Reading →
Whenever I make a batch of butter cookies, or tart dough for fruit tarts, I always pinch off a part of the dough, and put it in a bag, in the freezer. I often have a few little bags in the freezer filled with those reserved pieces of unbaked dough. This way, I always have... Continue Reading →
This is a new addition to our family's recipes; since I saw this recipe in a magazine a few months ago, I have made it several times. It is SO easy to make, so light and good, and I know that it is going to become a family favorite. Note that the ingredients can be... Continue Reading →
Hamin or Cholent is a traditional Jewish dish served on Shabbat. It is traditionally prepared on Friday, and then cooked either in a slow oven, or an electric slow-cooker or on a hot-plate, all night. There are so many variations of Hamin-Cholent - depending on where your family originated. I have taken a bit from... Continue Reading →
This is very simple to prepare, and always comes out tasty. The best kind of rice to use is either Persian or Basmati rice - it must be long-grain rice. The noodles should be very thin noodles (vermicelli), and they should be short in length; if they are too long, you can always put them... Continue Reading →
Ruth Galai's Cookbook 