Ruth Galai's family recipes
This is one of the easiest soups to make, and doesn't require many ingredients. I only recently started making it, and it became instantly popular in our family. Great for a cold winter evening. We have yet to witness a cold winter evening this year, here in Jerusalem, but even if it isn't so cold... Continue Reading →
These patties are made of cooked couscous, and flavored with lemon juice, lemon peel, parsley, mint (na'na), etc. I also include roasted and peeled red peppers, which add flavor and color. The amounts are not important in this recipe; you can just use this basic recipe as a kind of guideline, and use your own... 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 →
This tasty soup was added to the family's repertoire in the past year; I got the recipe from a friend at the gym; I had partially and impatiently scribbled down only some of the instructions and tried to remember the rest. It wasn't difficult to remember, since it is a very simple (and very good!)... Continue Reading →
This is a delicate and tasty quiche, which is perfect for brunch, for a dairy dinner, a party, or any light meal. The dough (the same dough that I use for all quiches) has sugar in it; this helps the dough get the lovely golden color when baked - and lends it a delicious flavor.... Continue Reading →
This is a crunchy, piquant salad. I like to cut the carrots into julienne "matchsticks", but you can cut them as you like. The shallots and garlic should be chopped very finely. The parsley should be cut pretty finely too. We usually have a variety of salads on the table, and this one is a... Continue Reading →
A very pleasant way to serve zucchini; it is baked in a marinade in the oven, and since there is Silan (date syrup) and balsamic vinegar in the marinade, it becomes a bit caramelized and slightly sweet. You can adjust the amounts of ingredients to your taste. If you prefer a less sweet result, then... 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 →
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 →
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 