Ruth Galai's family recipes
We used to bring these colorful chicken shishlik skewers to the picnics we had with the family in the Jerusalem Forest, or in the mountains around Jerusalem. I would prepare the skewers with the marinated chicken breast cubes, interspersed by colorful veggies like red peppers, yellow peppers, onions, cherry tomatoes, pieces of pineapple, etc. We would grill them on the open grill, while basting them with... 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 →
These kababs are made out of chopped beef to which I add lamb fat (my butcher here in Jerusalem sells chopped beef with some lamb fat, just for this purpose). It is not obligatory, but highly recommended!). Please don't try to make these kababs with low-fat or non-fat meat..... These are succulent and very tasty,... Continue Reading →
This is a recipe that I got from my sister, Anna, a few years ago. It is a lovely way to prepare chicken breasts, and we are all thankful to Anna for having shared this recipe with us. Anna and I have lived on different continents for so many years - but thanks to the advent... Continue Reading →
The traditional Shepherds Pie doesn't have the tomato topping, and has fewer spices than this recipe. A friend suggested the tomato paste topping, and I added the sliced tomatoes - and the result was excellent and much more colorful than the original, well-known Shepherds Pie. The meat mixture I make based on what I think are... Continue Reading →
Best to buy delicate little lamb chops. I usually marinate them in whatever is handy - balsamic vinegar, olive oil, mustard, etc. I always use a non-stick "steak pan" - the type with "lines". The pan should be heated well before adding the marinated lamb chops. They should be fried on both sides - no... Continue Reading →
Hamin or Cholent is a traditional Jewish dish served on Shabbat. It is traditionally prepared on Friday, and then cooked either in a slow oven, or an electric slow-cooker or on a hot-plate, all night. There are so many variations of Hamin-Cholent - depending on where your family originated. I have taken a bit from... Continue Reading →
This is a great way to make chicken - easy, no-fuss. The roasting bags (called "Cookie Bags" in Israel) are a terrific invention. You just put everything in the bag, close it, lay it flat on a baking pan, make three little slits with the point of a knife, on the top, and put it... 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... Continue Reading →
Hamburgers - great on picnics, fun at home too. I well remember the days here in Israel when we didn't have hamburger buns - and then the days when they appeared only occasionally in the shops. Nowadays they are sold in all supermarkets, although sometimes on Fridays, probably due to the huge abundance of halla... Continue Reading →
Ruth Galai's Cookbook 