Ruth Galai's family recipes
This is one of the easiest soups to make, and doesn't require many ingredients. I only recently started making it, and it became instantly popular in our family. Great for a cold winter evening. We have yet to witness a cold winter evening this year, here in Jerusalem, but even if it isn't so cold... Continue Reading →
These patties are made of cooked couscous, and flavored with lemon juice, lemon peel, parsley, mint (na'na), etc. I also include roasted and peeled red peppers, which add flavor and color. The amounts are not important in this recipe; you can just use this basic recipe as a kind of guideline, and use your own... Continue Reading →
This is actually the first cheesecake I made in Israel, in the 1970's, and it quickly became a favorite in our family. I learned it on Kibbutz HaMa'apil where we used to go every Shavuot holiday, together with Saba and Savta Itzhak (Biziu) and Rivka (Regina). We loved going there with the kids for the festivities of the... Continue Reading →
Living in the Middle East, most of us love hummus. We are blessed with countless restaurants where we can enjoy wonderful hummus in all its variations. Sometimes, though, I make hummus at home; I take a short cut, and use canned garbanzo beans - surely the hummus experts would shake their heads in dismay if they read what I just wrote - but the results are really... Continue Reading →
Two tips for baking cookies: When baking cookies (any kind), I always use parchment paper (baking paper). This prevents the cookies from sticking to the baking tin, it makes it easier to remove the baked cookies, and of course it makes clean-up so much easier.When baking cookies (any kind), I ALWAYS put an extra baking... Continue Reading →
This cheesecake has been very popular among our family and friends, for many years. I first tasted this cake in the 1970's, when our friend Tova brought it to an Independence Day Picnic, which was held every year in the Jerusalem hills, with the members of the Hebrew University Business School. This is a delightful... Continue Reading →
This tasty soup was added to the family's repertoire in the past year; I got the recipe from a friend at the gym; I had partially and impatiently scribbled down only some of the instructions and tried to remember the rest. It wasn't difficult to remember, since it is a very simple (and very good!)... Continue Reading →
Often, when on vacation, we buy a box of shortbread cookies to have in the hotel room, for those moments when we absolutely "need" something sweet to eat. Here is my home-made version of shortbread cookies. Easy to make, easy to eat. As with all cookies that I bake, I always use a double layer... Continue Reading →
This is a delicate and tasty quiche, which is perfect for brunch, for a dairy dinner, a party, or any light meal. The dough (the same dough that I use for all quiches) has sugar in it; this helps the dough get the lovely golden color when baked - and lends it a delicious flavor.... Continue Reading →
This is a yummy, light apple cake, which resulted as a matter of "no choice". We are in Australia now for half a year, living in a small apartment-hotel. We have a little kitchen with four spoons, four knives, four forks, a few cooking utensils, three pots, one frying pan and one rectangular pyrex. At... Continue Reading →
Ruth Galai's Cookbook 