Ruth Galai's family recipes
This recipe I learned from our friend Liliane, in Paris in 1991. Dani was doing his sabbatical in France, at Insead, and we spent 5 months there. I often went to the fruit and vegetable market with our friend Liliane, and she taught me many things in the realm of food and cooking. The cabbages... Continue Reading →
A few months ago, Dani and I were at the Port of Tel Aviv, wandering through the food market there; many products were being offered to taste, and among them were wonderful pickled radishes; we both really loved the flavor, texture, etc, and we bought a jar. When we came home, I decided to try... Continue Reading →
This is a great way to make chicken - easy, no-fuss. The roasting bags (called "Cookie Bags" in Israel) are a terrific invention. You just put everything in the bag, close it, lay it flat on a baking pan, make three little slits with the point of a knife, on the top, and put it... Continue Reading →
I got this recipe from my friend Malka; through the years it became a very popular cake in our family, and was often sent with the boys to the army, or on trips or picnics. Ingredients: 200 grams bittersweet chocolate (approx. 7 oz)200 grams butter (approx. 7 oz)3/4 cup sugar5 eggs5 Tablespoons self rising flour... Continue Reading →
Here's a yummy dessert which for some reason I hadn't made for many years. I see now how easy it is to prepare; it's amazing when I look back through the years (the many years!), and remember how, in my mind, a specific dish was too time-consuming to prepare. For some reason, which I don't... Continue Reading →
This is the apple pie that we often used to eat when visiting Saba and Savta on Pinsker St. in Tel Aviv. I remember how we all enjoyed eating this pie - and I remember constantly "straightening the edges" until the entire pie was gone! Luckily, we have the recipe directly from Savta, and I... Continue Reading →
Kubbeh are dumplings filled with meat; this dish was brought to Israel by the Jewish immigrants from Iraq and Kurdistan. There are many forms of Kubbeh - some kubbeh dumplings are made of bulgar (burghul) and others are made with semolina (farina) filled with a savory meat filling. Some kinds of kubbeh are fried, some... Continue Reading →
This is another version of a salad using kohlrabi. This salad is made with kohlrabi, cucumbers and carrots, cut in jullienne sticks. They can be cut either on a Mandoline slicer using the jullienne knife; or, you can slice them by hand; after peeling the veggies, just slice them into slices, and then cut each... Continue Reading →
These cookies are a favorite in our family. I have been making them since 1975; I was at home one evening waiting for a friend to come over. In those days there were no cellphones, and here in Jerusalem not everyone had a telephone at home. My friend wasn't able to let me know that... Continue Reading →
The dough for these cookies is easy to make, and delicious. I use this dough in all sorts of variations; this time it is filled with raspberry jam. You can use any type of jam you like, although I always prefer the red ones. Tip: When baking cookies (all cookies), I always have two rules:... Continue Reading →
Ruth Galai's Cookbook 