Ruth Galai's family recipes
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 very simple to prepare, and always comes out tasty. The best kind of rice to use is either Persian or Basmati rice - it must be long-grain rice. The noodles should be very thin noodles (vermicelli), and they should be short in length; if they are too long, you can always put them... Continue Reading →
This recipe is a newcomer to our family - and we love it. I got it from my friend Sara - one of many wonderful recipes that she has shared with me in the last few years. It is delicious, and very colorful. Sometimes I add some wild rice to the dish - the wild rice... Continue Reading →
I got this recipe many years ago from a neighbor here in Jerusalem. It is easy to prepare and has long been popular in our family. I often like to prepare it for Friday night dinner since I can put it in the oven, take a little siesta with the Friday newspaper, and the potatoes... Continue Reading →
This salad is best when the cabbage is shredded very thinly - either with a knife, or with a Japanese turning slicer (I have the Benriner Turning Slicer, which I bought in Singapore and love!), you can also buy it online (Amazon) or at stores like Zabars - or in Chinatown in NY. The thinner the... Continue Reading →
These oven dried cherry tomatoes can be used as a condiment, or as a sauce for pasta, or served on rice. They are easy to make, and when baked in a slow oven, the natural sweetness of the tomatoes becomes more intense and the result is delicious. Ingredients: cherry tomatoes cut in half1-2 cloves of garlic slicedolive oilbalsamic vinegarcoarse (kosher) saltdried thyme... Continue Reading →
This is the birthday cake that I prepare for all the birthdays in our family. It grew out of the distant memory of the birthday cakes that my mother used to prepare for my birthdays, so long ago. Since my birthday often takes place during the week of Passover, the original cake was made with a Passover sponge cake base. I use a basic torte recipe for... Continue Reading →
This is a recipe which we inherited from Savta Rivka - whenever we came to Tel-Aviv for Saturday lunch, I always hoped that I would see a bowl of this pudding-mousse ready and waiting, on the side-board shelf in the dining area. Sometimes Savta would make the pudding while we were there; I was always amazed... Continue Reading →
These brownies are moist, tasty, and so easy to make. A few days ago, I was looking for a recipe in my recipe "file" - (i.e., a large box of jumbled-up odd-size scraps of paper, oil-stained pages of recipes, newspaper clippings, recipes from old magazines....), and I came across this recipe which I had jotted on a... Continue Reading →
This recipe, which is one of our family's favorites - was given to me many years ago by Helen Kadish - Larry and Marian's late mother. I remember meeting Helen for the first time when the Kadish family came for the first time to visit our family on 86th Street for dinner. The year was 1964 or... Continue Reading →
Ruth Galai's Cookbook 