Ruth Galai's family recipes
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 →
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 →
This is a very refreshing dessert, and very easy to prepare. It can be prepared and frozen in little individual glasses, which is what I usually like to do. Alternatively, you can pour the mixture into a plastic box, freeze it, and scoop it out with an icecream scoop into serving bowls or icecream cones. Another option: pour the... 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 →
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 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 