Ruth Galai's family recipes
I owe many thanks to my friend Michal for having shared this recipe with me. Michal saw this soup at the Culinary Institute of America in Vermont, and then brilliantly formulated this recipe. The soup is very rich in flavor, texture, and color. Our family loves it. So, once again, thank you Michal!! Ingredients: 1... Continue Reading →
This recipe I got directly from Savta Rivka - since she cooked without referring to written recipes, I decided to watch her when she was making matza balls for Passover, and I wrote down exactly what she did. I always loved her matza balls; they were SO good - chewy, yummy. These matza balls are not the "fluffy" kind, which are popular in... Continue Reading →
Kubbeh are dumplings filled with meat; this dish was brought to Israel by the Jewish immigrants from Iraq and Kurdistan. There are many forms of Kubbeh - some kubbeh dumplings are made of bulgar (burghul) and others are made with semolina (farina) filled with a savory meat filling. Some kinds of kubbeh are fried, some are cooked... Continue Reading →
This is one of the salads that I make in order to justify and prove to the family - and to myself - why I absolutely had to buy and schlep a big "mandoline" slicer from Paris. The vegetables are cut into matchsticks ("jullienne" strips). It is crunchy and very tasty, and I make it... Continue Reading →
This is one of the many recipes that I have gotten from my friend Sara Eini. Sara's recipes are very popular in our family, and I look forward to sharing many more of her recipes in the future. This is a relative "newcomer" - it is prepared much the same way as one prepares potato-leek soup -... Continue Reading →
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 →
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 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 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 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 →
Ruth Galai's Cookbook 