Ruth Galai's family recipes
This is a tangy, and very pleasing salad. This recipe is a "variation on the theme" of the original Moroccan recipe. Although the original version of this salad calls for the addition of cumin, and a hot spice, I don't generally use them in this recipe. This salad can be made in advance and refrigerated in a closed container till serving time.... Continue Reading →
These cookies are actually "bar" cookies - they can be prepared either as rectangles, or squares, or if made in a round cake tin, they can be cut into triangular shapes, as in the photo above. Since these cookies don't have to be shaped individually before baking, they are easy to make, since you just cut them into the desired shapes... Continue Reading →
Ever since our kids were very young, this has been a family favorite during the week of Passover. It is super easy to make, doesn't require baking, and it's yummy. It is better to make this at least one day in advance of serving, so that the pieces of matza soften in the chocolate mixture. Ingredients: 8 regular matzas1... Continue Reading →
This is a recipe that I got from my sister, Anna, a few years ago. It is a lovely way to prepare chicken breasts, and we are all thankful to Anna for having shared this recipe with us. Anna and I have lived on different continents for so many years - but thanks to the advent... Continue Reading →
I'm dedicating this pie to Yaron - whenever Yaron would come home from a trip, or from the army for the weekend, his response to my usual question "So, what do you want me to prepare when you come home?" would be "Cherry Pie" (or alternatively, "Apple Pie"). For this pie, I use the dough which... Continue Reading →
This is a recipe which I got recently from Yael Birav. We were invited on Succot to celebrate the holiday together with their family, and Yael brought along this wonderful cheesecake, which was a delicious "finale" to a terrific dinner in Efrat and Rami's garden with the Birav family and friends. Yael kindly sent me the recipe the next day,... Continue Reading →
This is a typical Central European cheesecake. It has a "short" cookie-dough crust on the bottom, and a meringue of beaten eggwhites on top. The cheese filling has a touch of lemony aroma from grated lemon zest. The cake is firmer than the typical creamy American style "NY Cheesecake", and different also from the many... Continue Reading →
I dedicate this recipe to Efrat, Sharon and Tali - our daughters-in-law - whose enthusiasm about this dish has helped me realize that cooked vegetables can be not only "good for you", but also "good-tasting". This recipe has become popular at our family dinners, and it is very easy to prepare. I use frozen brussels sprouts, and... Continue Reading →
(Prepared without an ice-cream machine!) I think that the food in this part of the world (Israel) is the best - but one of the things which I really missed when coming here in the 1960's was REAL vanilla ice-cream! The ice-cream here in those days was made with vegetable fat and with fake vanilla... Continue Reading →
This wonderful Greek dish can be made as a cold "soup", as a salad, or as a dip. It is refreshing and delicious served chilled, as soup at the start of a summer meal. If you want to make it as a dip or as a salad, you can use a more solid yogurt, or add... Continue Reading →
Ruth Galai's Cookbook 