Ruth Galai's family recipes
This is one of the many recipes that I have gotten from my friend Sara Eini. Sara's recipes are very popular in our family, and I look forward to sharing many more of her recipes in the future. This is a relative "newcomer" - it is prepared much the same way as one prepares potato-leek soup -... Continue Reading →
These kababs are made out of chopped beef to which I add lamb fat (my butcher here in Jerusalem sells chopped beef with some lamb fat, just for this purpose). It is not obligatory, but highly recommended!). Please don't try to make these kababs with low-fat or non-fat meat..... These are succulent and very tasty,... Continue Reading →
This is a well-known dish in Jerusalem; it is simple to make, and when placed in a low-heat oven for a long time, it becomes caramel colored brown, and delicious. It is a combination of sweet and peppery. This kugel is often served after synagogue services, on Shabbat, or holidays. It is traditionally served together... Continue Reading →
This is actually the first cheesecake I made in Israel, in the 1970's, and it quickly became a favorite in our family. I learned it on Kibbutz HaMa'apil where we used to go every Shavuot holiday, together with Saba and Savta Itzhak (Biziu) and Rivka (Regina). We loved going there with the kids for the festivities of the... Continue Reading →
Living in the Middle East, most of us love hummus. We are blessed with countless restaurants where we can enjoy wonderful hummus in all its variations. Sometimes, though, I make hummus at home; I take a short cut, and use canned garbanzo beans - surely the hummus experts would shake their heads in dismay if they read what I just wrote - but the results are really... Continue Reading →
I used to love these cream puffs when I was a little girl; my mother used to make them on holidays or when company came; Sometimes, on my way home from school, I couldn't resist making a detour, and going into the bakery on Broadway (I think the name was "Florence"s", and it was somewhere on 82nd... Continue Reading →
These triangular pastries are traditionally enjoyed at Purim. Every family has their own version of Hamentaschen - and on the holiday, these treats are often baked and then packed up and brought to family, friends, and neighbours as part of the tradition of "Mishloach Manot". You can make them with different kinds of filling. I... Continue Reading →
This is a very light dessert, and so easy to prepare. It is very refreshing and great at the end of a meal. I used to make this icecream way back in the 1970's, and was recently so kindly reminded of it by Sarah Sharon, who used to be our neighbor many years ago. Thanks,... Continue Reading →
Fried Matzas - (Matza Metugenet) I dedicate this recipe to the memory of Saba Itzhak (Biziu). I had not been acquainted with this Passover dish until I saw Saba making it for us on the morning after the Passover Seder, many, many years ago. Each matza or matza half has to be prepared individually; I... Continue Reading →
Our whole family has fond memories of the cucumber salad (MIZERIA) we used to eat at Saba and Savta's house in Tel Aviv. This is a very refreshing salad of thinly sliced cucumbers with snipped dill. This salad is prepared just as it was in pre-war Krakow, Poland. Savta often made it to accompany the... Continue Reading →
Ruth Galai's Cookbook 