26 July 2015 - 10 Av 5775 - י' אב ה' אלפים תשע"ה
Cheesecake Print E-mail

6 tablespoons unsalted butter
1 cup graham cracker crumbs
6 eggs, separated
1 pound cream cheese
1 pound sour cream
1 cup sugar
Juice of 1/2 lemon
1 teaspoon vanilla
2 tablespoons flour

Preheat oven to 300. Grease the sides of a 9-inch springform pan.
Melt the butter and combine with the graham cracker crumbs. Press the rumbs into the bottom of the pan. Save some crumbs.
Combine the egg yolks, cream cheese, sour cream, sugar, lemon juice, vanilla, and flour. Beat very well until light and fluffy.
Beat the egg whites until stiff peaks form. Fold into cream cheese mixture.
Pour the batter into the pan and sprinkle with the remaining graham cracker crumbs.

Bake 1 hour. Turn off oven and leave cake in the oven 1 additional hour.
Then leave the oven door ajar 30 minutes more.

Serves 8


From The Jewish Holiday Kitchen by Joan Nathan, published by Schocken Books, 1988


(Issue June 2008) 

Falafel (Chick-pea Patties) Print E-mail

Falafel is sold on street corners in every city and town in Israel. Some call it the “Israeli hamburger.” Its popularity can be attributed in no small part to the Yemenite Jews who have brought a particularly tasty version onto the culinary scene. Students living on a meager budget consume fullportion falafels in whole pitas on the sidewalks as their noon “dinner.”

1 lb. canned chick-peas (drained)
1 large onion, chopped
2 tbs. fi nely chopped parsley
1 egg
1 tsp. salt
1/2 to 1 cup breadcrumbs or fi ne bulgur (crushed wheat)
1 tsp. ground coriander or cumin
1 tsp. dried hot peppers
1 tsp. garlic powder
vegetable oil (for frying)



Combine chick-peas with onion. Add parsley, lightly beaten egg and spices.
Mix in blender.

Add breadcrumbs until mixture forms a small ball without sticking to your hands.

Form chick-pea mixture into small balls about the size of a quarter (one inch in diameter).

Flatten patties slightly and fry until golden brown on both sides.

Drain falafel balls on paper towels.

Serve individually with toothpicks as an hors d’oeuvre or as a sandwich filling with chopped tomato, cucumber, radish, lettuce, onion, hummus and/or tehina inside pita bread.

Makes about 24 falafel balls


Beyond Milk And Honey – Traditional Recipies from an Israel Kitchen, Embassy of Israel,
Offi ce of Public Aff airs, Washington, D.C.


Persian Haroset Print E-mail

25          dates, pitted and diced
1/2        cup unsalted pistachios
1/2        cup almonds
1/2        cup golden raisins
1 1/2     peeled apples, cored and diced
1            pomegranates
1           orange, peeled and diced
1           banana, sliced
1/2       cup sweet red wine, to 1 cup
1/4       cup cider vinegar
1/2       tablespoon cayenne
1          tablespoon ground cloves
1          tablespoon ground cardamom
1          teaspoon cinnamon
1          tablespoon black pepper

Combine all the fruits and nuts. Add the wine and vinegar until a pasty
consistency is achieved. Add the spices and blend well. Adjust seasonings.

Makes 5 cups.


From The Jewish Holday Kitchen, by Joan Nathan. [Schocken Books, New York: 1988]

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