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 →
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 →
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 →
As a young girl, I always loved Shavuot and waited eagerly for the opportunity to eat my mother's delicious cheese blintzes. When I grew up and the time came for me to start making cheese blintzes for my family, I realized that I didn't have my mother's exact recipe for the blintz "leaves". So, I had to experiment and try... Continue Reading →
Ruth Galai's Cookbook 