Ruth Galai's family recipes
This is a very easy and refreshing salad; I sometimes make it with large radishes, as in the attached photo, but it can be made with small radishes, halved and sliced. The radishes - large or small, can also be grated in the food processor. Either way, the results are excellent. As you can see... Continue Reading →
This is the potato salad that I used to make for all the family picnics throughout the years. We would often go, with the whole family, to the Jerusalem Forest, or to one of the other wonderful picnic spots in the Jerusalem hills. The guys would be busy barbecuing the meat - hamburgers and/or chicken... 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 →
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 →
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 →
Ruth Galai's Cookbook 