Ruth Galai's family recipes
These "burekas" are perfect for a brunch during Passover, or a light supper. Also a great solution for something to take along on a day trip with the family; it's filling, and easier to eat in the car or on a picnic, than matzas. In addition to being tasty, they won't fill the car or... Continue Reading →
Chopped liver is often served as a first course at holiday meals in Jewish homes. I prepare it with a lot of eggs, and a lot of fried onions; that is the only way I like it; you can vary the amount of eggs and onions you use, but in my opinion, the more the... Continue Reading →
This is the sponge cake that I make every Passover - I first saw it in a cookbook put out by "The Jerusalem Post" about 25 years ago. After having tried many recipes for sponge cake, this recipe quickly became our favorite. I added one ingredient to the original recipe - (2 Tablespoons canola oil), because this makes... 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 →
This is a well-known dish in Jerusalem; it is simple to make, and when placed in a low-heat oven for a long time, it becomes caramel colored brown, and delicious. It is a combination of sweet and peppery. This kugel is often served after synagogue services, on Shabbat, or holidays. It is traditionally served together... Continue Reading →
September, 2013. Celebrating Rosh Hashana in Australia. I don't have my regular honey cake recipe with me, and we don't have a mixer in the apartment, so I thought to buy the "obligatory" honey cake for the holiday. But then I came across a recipe by Karin Goren on the internet, and decided to try... Continue Reading →
These triangular pastries are traditionally enjoyed at Purim. Every family has their own version of Hamentaschen - and on the holiday, these treats are often baked and then packed up and brought to family, friends, and neighbours as part of the tradition of "Mishloach Manot". You can make them with different kinds of filling. I... Continue Reading →
Fried Matzas - (Matza Metugenet) I dedicate this recipe to the memory of Saba Itzhak (Biziu). I had not been acquainted with this Passover dish until I saw Saba making it for us on the morning after the Passover Seder, many, many years ago. Each matza or matza half has to be prepared individually; I... Continue Reading →
Ever since our kids were very young, this has been a family favorite during the week of Passover. It is super easy to make, doesn't require baking, and it's yummy. It is better to make this at least one day in advance of serving, so that the pieces of matza soften in the chocolate mixture. Ingredients: 8 regular matzas1... Continue Reading →
This kugel is, as the name suggests, a specialty of Jerusalem. It is characterized mainly by its delicious caramel flavor; it is baked for several hours in the oven, until it is a beautiful, deep, golden-brown color. Jerusalem kugel is often served at the synagogue on Shabbat, after prayer services, and especially if a bar... Continue Reading →
Ruth Galai's Cookbook 