Ruth Galai's family recipes
This salad is a tasty side dish to any meal. It can be served cold, or at room temperature. This recipe can be seen as a general guideline. The ingredients and the amounts can be varied according to your taste. Ingredients: 1 cup dark lentils2-3 sweet red and/or yellow peppersa few cherry tomatoes halved a... Continue Reading →
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 →
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 →
This salad is best when the cabbage is shredded very thinly - either with a knife, or with a Japanese turning slicer (I have the Benriner Turning Slicer, which I bought in Singapore and love!), you can also buy it online (Amazon) or at stores like Zabars - or in Chinatown in NY. The thinner the... Continue Reading →
These oven dried cherry tomatoes can be used as a condiment, or as a sauce for pasta, or served on rice. They are easy to make, and when baked in a slow oven, the natural sweetness of the tomatoes becomes more intense and the result is delicious. Ingredients: cherry tomatoes cut in half1-2 cloves of garlic slicedolive oilbalsamic vinegarcoarse (kosher) saltdried thyme... Continue Reading →
This recipe, which is one of our family's favorites - was given to me many years ago by Helen Kadish - Larry and Marian's late mother. I remember meeting Helen for the first time when the Kadish family came for the first time to visit our family on 86th Street for dinner. The year was 1964 or... Continue Reading →
This recipe, which is a favorite among our family and friends, I learned from my neighbor Saku, who lives upstairs. Years ago, when shops in Jerusalem were open only till 7 PM - and there were no supermarkets open all night as there are today, we neighbors used to come to each other for a... Continue Reading →
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 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 →
Ruth Galai's Cookbook 