Ruth Galai's family recipes
I always use red and yellow peppers for this dish. I think they are much tastier than green peppers, and their natural sweetness lends a wonderful flavor to the dish. It is recommended to use smaller peppers rather than huge ones, so that they don't break apart after cooking. After making the rice filling, and... 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 an easy stand-by which the family enjoys, and so do I, since it requires hardly any effort to prepare. This recipe uses frozen string beams - do not defrost before cooking. Ingredients: 400 grams (approx. 1 lb.) frozen stringbeans - can be green or yellow 2 ripe tomatoes, sliced or chopped 1 clove... Continue Reading →
This dish I learned many years ago from Savta Rivka. It is a tasty and filling dish, perfect for a dairy meal. It's a great solution if you have left-over cooked white rice. The amounts don't matter - use as much rice as you want, and as many apples and raisins as you like. This... Continue Reading →
This is the cauliflower of my childhood. This was (other than potatoes), the only cooked vegetable that I ate as a child - and only when prepared in this way, covered with buttered breadcrumbs. I have not changed too much since those days, although I do think that there has been an ever-so-slight improvement in... Continue Reading →
I first tasted Broccoli when we spent a year in Los Angeles; we would buy the broccoli at the Farmers Market in Santa Monica, and I learned to enjoy this vegetable very much. I like to prepare it the same way as I do cauliflower - with buttered breadcrumbs. Ingredients: broccoli, cut into serving-size floweretteswatersaltsome... Continue Reading →
Pearl barley can be prepared in several ways - in soups, as a salad, or as a side dish for any meal. This is a recipe for barley served as a warm side dish. Ingredients: 1 cup pearl barley, soaked in water for half an hour, rinsed and drained1 1/2 cups boiling watersaltpepper1 small chopped onion, chopped into small pieces1 carrot,... 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 →
Whole grain rice requires a slightly different cooking method than regular white rice. We only recently have started to use whole-grain rice, and at first I went according to the instructions on the package, which resulted in a somewhat mushy result. My friend Sara told me that the best ratio of whole-grain rice to water... Continue Reading →
I always loved baked potatoes. Every time we would go abroad, I would try to find a restaurant which serves "the real thing" - baked potatoes, baked in aluminum foil, served with a big dollop of butter, and salt. Here in Israel, we don't have the real "baking potatoes" as we are familiar with abroad,... Continue Reading →
Ruth Galai's Cookbook 