Ruth Galai's family recipes
This is an excellent quiche; I have shared this recipe with many people through the years. Although the preparation requires a few steps, it is not at all difficult, and the results are wonderful. You will probably be surprised that there is sugar in the dough. Please do not omit the sugar. because it not... Continue Reading →
I can't believe that I am actually writing a recipe for Quinoa Salad. I have never had a reputation as a health-food-freak, and quinoa was never on my list of favorite foods. Actually, to be fair, two years ago, I did have a lovely quinoa salad in New York, which I tried to imitate (more... Continue Reading →
Burghul (Cracked Wheat) is used extensively in the Middle East - it is best known as used in Tabule Salad. But it can also be cooked, and served as a very tasty accompaniment to a main meal. I serve it sometimes instead of rice. It is nutritious and can be prepared in many different ways.Here... Continue Reading →
This is a great addition to any meal, and it is so easy to prepare. I got the recipe from my friend Malka Birav - this is one of many excellent recipes that Malka has shared with me through the years. You can use any combination and any amount of different colored vegetables for this... Continue Reading →
This is a variation of peppers stuffed with rice. It is made the same way, only using burghul (bulgar - cracked wheat). So, the instructions and explanations will be almost exactly the same as the instructions for peppers stuffed with rice; Only difference is that I soak the burghul (cracked wheat) in water for about... Continue Reading →
This is a very refreshing, fresh salad - cabbage salad, in all its variations, has been very popular in our house through the years; it is great as an accompaniment to any meal, and is wonderful to bring along on picnics. It can be made several hours in advance, so there is no last-minute rush.... Continue Reading →
Couscous with tomato and onion (based on recipe in book "Jerusalem" by Yiftach Ottolenghi and Sami Tamimi.) I agree with the authors that this is wonderfully comforting food. We have definitely adopted it into our family repertoire. Ingredients: 3 Tablespoons olive oil160 grams (5.6 oz) onion, very finely chopped1 Tablespoon tomato puree1/2 teaspoon sugar320 grams... Continue Reading →
This soup is super easy to prepare - the amount of veggies that you use in the soup is up to you. Our family likes all the variations of this soup. When cooking the soup, I usually put all the greens (dill, parsley, celery leaves) in a strainer basket which is placed in the pot... Continue Reading →
This is a great addition to any meal. Full of mint (na'na), parsley and lemon - yummy!! Ingredients: 3-4 leeks, white part only1 medium- large (or 2 small- medium) potatoes, peeledhandful of "flat-leaf" parsley choppedhandful of mint (na'na) chopped2 eggsbreadcrumbssalt to tastelemon juice Preparation: Peel potatoes, and cut into chunksCut off green part of leeks,... Continue Reading →
Hanukka without "Latkes" is not Hanukka for me. In our family "Latkes" are served hot, with applesauce on the side (or on top). Every family has it's own tradition for serving "Latkes" and every family is convinced that their own tradition is the ONLY possible tradition. So, of course, as far as I am concerned, Latkes with... Continue Reading →
Ruth Galai's Cookbook 