Yield: 30 to 35 macaroonsJews who settled in the American South embraced and creatively adapted the new foods they found there, pairing collard greens with their griebenes and grits with...
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Askhenazi Recipes
Serves about 8Deliciously spicy matzoh balls plus earthy collard greens and the pot liquor they give off make Southern magic in this homey chicken soup. You can use a readymade...
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Pecans and a shot of Jack Daniels stirred into haroset. Smothered greens with schmaltz and griebenes. Creole matzoh balls simmered in the gumbo.Sounds like the inventive Seder menu of a...
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Ingredients:saltpeppersweet paprikapearl barley (gershli)large white beanssmoked goose breast(Adam orders from a poultry specialist who smokes his own and delivers them once each week when chulent is on the menu)garliceggsgoose fat/grease/drippingsIn...
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Yield: 6-8 servings2 1/2 to 3 pounds sole, flounder, or similar white-fleshed fish fillets, no more than 1/2-inch thick (any stray bones removed with a tweezer)Salt3 large eggsAbout 2 cups...
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photo taken by powerplantop, on July 13, 2013, CC licensing.Like other people, Jews play Charades and Scrabble, Clue and cards. My own family is particularly fond of Trivial Pursuit. But...
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photo taken by Rebecca Siegel, on March 2, 2009, CC licensing(from Jewish Holiday Cooking: A Food Lover’s Treasury of Classics and Improvisations, by Jayne Cohen, available in print and e-book...
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photo taken by Joshua Bousel, on April 12, 2006, CC licensingFor those who can’t make up their minds about using chicken fat and prefer a delicate matzoh ball, these are...
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photo taken by Art Siegel, on October 13, 2007, CC licensingA larger amount of fat or oil will give you richer-tasting, creamier matzoh balls that are slightly denser and heavier...
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photo taken by Matthew Hine, on July 3, 2009, CC licensingIt is always nice when a dish can be a conversation piece. This classic favorite from the Austro-Hungarian Empire has...
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photo taken by Virtual Eric, on January 3, 2009, CC licensingIngredients:- 3 kilos/6 lbs chicken parts- 3 carrots, scraped and cut into bite-size pieces- 4 onions, unpeeled- 2 or 3...
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photo taken by mharvey75, on April 3, 2008, CC licensing Yield: 4 to 5 servingIngredients:1 cup coarsely chopped half-sour or garlic-dill pickles2 tablespoons liquid from pickle jar (include peppercorns and...
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photo taken by artizone, on October 21, 2011, CC licensingadapted from Jewish Holiday Cooking: A Food Lover's Treasury of Classics and Improvisations by Jayne Cohen (Wiley, 2008)Yield: About 24 fish...
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photo taken by Andrea Goh, on December 24, 2011, CC licensing Cauliflower gets plenty of pizzazz in this kugel from sautéed aromatics and smoked paprika. A garlicky matzoh topping lends...
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photo taken by Elana Amsterdam, on March 19, 2010, CC licensingRecipe taken from 1000 Jewish Recipes by Faye Levy (IDG Books) Faye Levy's delightful carrot kugel is different from most...
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photo taken by Suzie Y, on June 7, 2007, CC licensing Yield: 40-50 pastriesWhile yeast dough would be the most traditional pastry for belyashi, many people prefer a sour cream...
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photo taken by Garrett Ziegler, on June 17, 2011, CC licensingRecipe from Jayne's book: "Jewish Holiday Cooking: A Food Lover's Treasury of Classics and Improvisations" - buy this book here.Yield...
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photo taken by Adam Fagen, on October 25, 2008, CC licensing From Jewish Holiday Cooking: A Food Lover's Treasury of Classics and Improvisationsby Jayne Cohen (Wiley 2008) Apples combine with...
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photo taken by Linn Gardner, April 1, 2009, CC licensingAdapted from The Complete Passover Cookbook by Frances R. AvRutickMakes 8 servings3 to 4 potatoes4 hard-cooked eggs3 tablespoons chicken fat (Ms...
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photo taken by di.wineanddine, on November 13, 2010, CC licensing This dairy soup would be great for Shavuot.I found several variations of Polish Pickle Soup, requested by Benita Lee. The...
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photo taken by Joey Rozier, on December 4, 2010, CC licensing At the Sunday organic market in Paris, they don't call them latkes-they say galettes à l'oignon-but trust me, they...
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photo taken by Rebecca Siegel, on December 9, 2011, CC licensingThis soufflé-light, savory kugel makes an excellent accompaniment to meat or fish, or a fine vegetarian entrée.Serves 6-8 as a...
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photo taken by fofie57, on July 13, 2008, CC licensingAdapted from A Russian Jew Cooks in Peru by Violeta Autumn (101 Productions)A simple, classic recipe from Russia by way of...
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photo taken by Karen P, on October 25, 2008, CC licensing From Jewish Holiday Cooking:A Food Lover's Classics and Improvisationsby Jayne Cohen Yield: 6 to 8 servingsTo my grandmother, tiny...
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photo taken by farmanac, on June 23, 2012, CC licensingAdapted from Yiddish Cuisine:A Gourmet's Approach to Jewish Cooking by Robert SternbergYield: 6 to 8 servingsAlthough Sternberg removes the pits before...
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photo taken by Elana Amsterdam, on Semptember 24, 2008, CC licensing From 1,000 Jewish Recipes by Faye Levy (IDG Books Worldwide)Faye Levy's delicious cake coaxes lots of flavor from a...
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photo taken by Liz West, on Semptember 28, 2010, CC licensing Yield: about 10 servingsRobust and deeply flavorful, this soup makes a satisfying meal when served with good bread and...
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photo taken by jpellgen, on September 24, 2013, CC licensingThese matzoh balls are delicious not only in soup, but also as a side dish withbraised meats and stews or an...
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photo taken by Anne Feldman, on October 3, 2011, CC licensingRecipe taken from Jayne's book: "Jewish Holiday Cooking: A Food Lovers Treasury of Classics and Improvisations" - buy this book...
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photo taken by jmackinnell, on October 18, 2009, CC licensingJewish Apple Cake recipes show up not only in synagogue and other Jewish community cookbooks, but in church recipe collections as...
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photo taken by Lauren Fan, on July 24, 2007, CC licensingI swapped out the oil for brown butter in this recipe given to me by my friend, Agnes Peresztegi, a...
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photo taken by Elana Amsterdam, on march 23, 2011, CC licensingadapted from Jewish Holiday Cooking: A Food Lover's Treasury of Classics and Improvisations by Jayne Cohen (Wiley, 2008)Yield: About 12...
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photo taken by Janet Hudson, on October 2, 2010, CC licensingFrom Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World by Gil Marks (Wiley...
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photo by J. Paxon Reyes, on July 14, 2012, CC licensingYield: 8 generous servingsWhenever I am asked what is the best way to make a brisket, I am stumped. Sure...
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photo by david mcchesney, on December 22, 2010, CC licensingYield: about 6 servingsThink of this recipe as a starting point. You can omit the mushrooms or the onions, if you...
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photo taken by sierravalleygirl, on March 31, 2010, CC licensingYield: about 6 servingsPrepare the Farfel Pilaf recipe (see here). Or cook farfel in boiling salted water until tender (15-20 minutes)...
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photo taken by vidalia_11, on July 21, 2007, CC licensingFrom The Jewish Festival Cookbook by Fannie Engle and Gertrude Blair (David McKay, 1954) 1 egg¼ teaspoon salt1 cup flour Mix...
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photo taken by Jodi Green, on October 30, 2012, CC licensing From "A Treasury of Jewish Holiday" Baking by Marcy Goldman Makes 10 to 12 servings8 cups peeled and sliced...
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photo taken by Sandor Weisz, January 9, 2010, CC licensingRecipe taken from Jayne's book: "Jewish Holiday Cooking: A Food Lovers Treasury of Classics and Improvisations"Yield: About 8 servingsA featured player...
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photo taken by Gigi Tagliapietra, on September 21, 2006, CC licensingCzech and other Central European cooks rely on a quark-type curd cheese for many cheese recipes, including these dumplings. While...
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photo taken by Sandor Weisz, on December 20, 2006, CC licensingYield: About 4 servingsIngredients:About 1 ½ pounds russet (baking) or Yukon gold potatoes, peeled½ pound onions, peeled1 large egg, beaten1...
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photo taken by Carlos Lorenzo, September 6, 2008, CC licensing Adapted from Yiddish Cuisine: A Gourmet's Approach to Jewish Cookingby Robert Sternberg (Jason Aronson 1995) Yield: 8 to 10 servings...
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photo taken by twohelmetscooking, on June 10, 2009, CC licensing This recipe was inspired by my friend Faye Levy's lovely Polish Strawberry Soup in her book,Faye Levy's International Jewish Cookbook...
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photo taken by Theresa Carle-Sanders, February 5, 2012, CC licensingYield: about 6 appetizer servingsThis homey dish was probably created to find another use for the bony chicken parts left from...
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photo taken by whitneyinchicago, on July 11, 2009, CC licensingThe fruits used in this sweet bread vary with the seasons and availability. Sour cherries and blueberries are the most popular...
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photo taken by Kelsi Barr, on October 7, 2013, CC licensingHere I have substituted brown butter for the plain melted butter in this recipe from Robert Sternberg's wonderful classic, Yiddish...
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photo taken by Tracy Benjamin, on September 11, 20110, CC licensingFor best results, use high-quality fresh unsalted butter. Since you'll be reducing the butter by evaporating the water in it...
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photo taken by jspatchwork, on October 9, 2011, CC licensingYield: 8 generous servingsDried mushrooms flavor the brisket as it cooks, then fresh mushrooms are sautéed and added to the gravy...
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photo taken by Olga Massov, on October 27, 2008, CC licensingYield: about 4 servingsIngredients:1 large egg1 cup kasha, preferably medium- or coarse-grind2 cups chicken or vegetable broth or waterSalt and...
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photo taken by sierravalleygirl, January 18, 2006, CC licensing From Jewish Holiday Cooking: A Food Lover's Treasury of Classics and Improvisations by Jayne Cohen (Wiley) Yield: About 10 servingsEasy to...
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photo taken by di.wineanddine, on February 19, 2011, CC licensingFrom "A Festival of Latkes," by Jayne Cohen,Bon Appetit Magazine, December 2008Yield: about 2 cups Ingredients:2 cups unsweetened clear apple juice2...
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photo taken by VancityAllie, on August 1, 2010, CC licensing Tidbits savory with garlic and vinegar or satiny with schmaltz may pique the appetite, but for many Jews, no real...
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photo taken by Cara Faus, on September 1, 2010, CC licensingIf lox and cream cheese is Yiddish cuisine's answer to ham and eggs, isn't honey cake, lekach, its fruitcake avatar...
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photo taken by Jack Newton, on September 2, 2013, CC licensingGefilte fish, challah, even matzoh balls-some bubbe foods can be intimidating to cooks when started from scratch.But my mom's cousin...
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photo taken by Olga Massov, on November 28, 2008, CC licensingCasale Monferrato, a town deep in the wine country of Piedmont, Italy, made our Hanukkah latkes sing.It wasn't the recipes...
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photo taken by kthread, on December 17, 2008, CC licensingAdd just a smidgen of sugar to tea or coffee-even the darkest Turkish brew-and it then becomes undrinkable to me. I...
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photo taken by vidalia_11, on October 26, 2006, CC licencingA Parisian-Jewish caterer once described to me his favorite T-shirt, seen on a beach in Eilat, Israel. There was a smiling...
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photo taken by Joshua Bousel, on April 1, 2007, CC licensingNo doubt one reason my mother was crowned Miss Greenwich Village was that the neighborhood was predominantly Irish in those...
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photo taken by Olga Massov, on November 29, 2008, CC licensing Ingredients:- 600 g beefbones- 1 kg beef- 200 g onions- 600 g tomatoes- 1.50 kg white cabbage- 100 g...
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photo taken by Great British Chefs, on August 30, 2011, CC licensingWondering what to serve for Shavuous, besides Blintzes? Would you like to have an elegant Vegetarian main course? Do...
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photo taken by Theresa Carle-Sanders, on March 31, 2011, CC licensingIngredients:- I large white cabbage (about 2 kg)- 800 g beef- 200 g rice- 200 g onions- 1 lemon- 400...
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photo taken by jfiess, on April 10, 2011, CC licensingIngredients:- 6 cups unsifted flour- 2-1/4-2-1/2 cup luke-warm milk- ½ cup sugar- 1 oz. fresh yeast- 1 pound butter- pinch of...
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photo taken by Kyrre Gjerstad, on August 5, 2012, CC licensingIngredients:- 0.6 oz. fresh yeast- 1 t. sugar- 1 T. evaporated milk- we let this stand at room temperature until...
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photo taken by TheCulinaryGeek, on April 1, 2010, CC licensing Ingredients:- about 3 tablespoons of homemade rendered chicken fat- 1 pound fresh chicken livers- 1 large onion, sliced into small...
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photo taken by In Praise of Sardines, on December 7, 2005, CC licensingPreparation:To prepare two of our three inter-related classic recipes, you must start with perfect Chicken Fat.Check the fat...
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photo taken by amygwen, on January 8, 2009, CC licensingThere are certain foods which are traditional and almost universally liked. Every cook enjoys seeing the comfort on a guest's face...
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photo taken by Baha'i Views/Flitzy Phoebie, on November 23, 2008, CC licensingThis intensely apple-flavored and wonderfully moist torte is quite unusual. Although there are many flourless cakes in Austro Hungarian...
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photo taken by sweetbeetandgreanbean, on December 29, 2011, CC licensingThere is no category in Austro-Hungarian cuisine that is as different from the cooking of other countries as the hot noodle...
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photo taken by sweetbeetandgreanbean, on April 23, 2011, CC licensingIn summer, Istanbul's Jews used to abandon the city for the Princess Isles (many still do). Most of these islands allow...
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photo taken by wintersoul1, on June 10, 2010, CC licensingIngredients: - 2 large eggs- 2 or 3 tablespoons white wine- 1 tablespoon sugar- 1 small pinch kosher salt- 1/4 cup...
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photo taken by Diana Schnuth, on October 12, 2012, CC licensing There are two versions of Chicken paprika. Obviously the version with sour cream is not kosher, so I will...
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photo taken by Craig Dugas, on January 25, 2009, CC licensingThis is quite an unusual soup garnish. It is in the Austro-Hungarian cooking tradition, but different from other Austrian or...
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photo taken by majorbonnet, on June 12, 2009, CC licensingIngredients:- 6 slices of white bread, cut into 1/2" dice- 4 tablespoons unsalted butter, margarine, or ren-dered poutry fat, softened- 3...
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photo taken by megabeth, on April 11, 2009, CC licensingIngredients:- 5 tablespoons of chicken fat- 5 eggs- Salt, freshly ground pepper- 1 cup matzoh meal, plus a bit more in...
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photo taken by abbyladybug, on March 23, 2007, CC licensing Ingredients:- 2 medium sized hothouse cucumbers- 1/2 cup vinegar- 1/2 cup water- 1 tablespoon sugar- 1/2 teaspoon salt- Dash of...
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photo taken by Susy Morris, on October 28, 2009, CC licensingThis is Riza neni's version of a now largely forgotten nineteenth-century Austrian recipe. Supposedly, Emperor Franz Joseph liked to eat...
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photo taken by Deniele Muscetta, on December 23, 2007, CC licensingHow did we come to be who we are? Occasionally, we ask ourselves that question, or try to give the...
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photo taken by robot-girl, on November 29, 2008, CC licensingIngredients:- 1 pound of butter, soft- 2 egg whites (for dipping)- 7 cups flour- 4 egg yolks- 1-1/2 cups sugar- Pinch...
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photo taken by Abraham Wallin, on April 9, 2009, CC licensingThough all the kugels in Riza neni's reper¬toire included sugar, she served most of them as accompaniments to savory dishes.On...
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LIZ: Tsimmes is a sweet Ashkenazi stew in which the ingredients vary depending on family origin and tradition. The dish is often eaten during the Jewish High Holidays to symbolically...
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Ingredients:saltpeppersweet paprikapearl barley (gershli)large white beanssmoked goose breast(Adam orders from a poultry specialist who smokes his own and delivers them once each week when chulent is on the menu)garliceggsgoose fat/grease/drippingsIn...
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photo taken by FoodMayhem.com, on April 12, 2009, CC licensingThis article first appeared, in a slightly different form, in Jewish Woman Magazine, Spring 2012 We’ve heard all their adjectives: ethereal...
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photo taken by almog shair joseph, on April 21, 2008, CC licensingadapted from Jewish Holiday Cooking: A Food Lover's Treasury of Classics and Improvisations by Jayne Cohen (Wiley, 2008)Yield: About...
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photo taken by Angélica Portales, on November 16, 2008, CC licensingWould it surprise anyone to learn that Marcel Proust's mother was Jewish? Isn't food nostalgia as Jewish as answering a...
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photo taken by Jen SFO-BCN, on September 29, 2009, CC licensingSchnitzel (German pronunciation: [ˈʃnɪtsəl]) is a traditional Austrian dish made with boneless meat thinned with a hammer (escalope-style preparation), coated...
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photo taken by Olga Massov, on October 27, 2008, CC licensingAs current economic shock waves trip an ancient collective memory of the lean wolf, huffing and puffing with winter's breath...
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photo taken by Angélica Portales, on November 16, 2008, CC licensingOur second Lost and Found Recipes column features an open pastry with an oniony meat filling, requested by Joyce Stiler...
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photo taken by cobalt123, September 29, 2012, CC licensingClean and cut up the fruit. Pour over boiling water and cook until soft. Add Cinnamon and sugar as required. Serve as...
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photo taken by Another Pint Please..., on October 9, 2012, CC licensingThis is so tasty, and a fairly unique way to make leeks. This is a good companion dish for...
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photo taken by Allie Coremin, January 10, 2011, CC licensingLeeks, like eggplants, are a staple of Turkish cooking. In soups and souffles, they have a character that marries well to...
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photo taken by William Jones, on March 28, 2009, CC licensingIngredients:- 3 kilos/6 lbs chicken parts- 3 carrots, scraped and cut into bite-size pieces- 4 onions, unpeeled- 2 or 3...
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photo taken by Isabela.C, on April 21, 2011, CC licensingIngredients:- 250 gr. of vine leaves- 250 gr of minced meat- 1/4 glass of rice- 7 tablespoons of sunflower oil- A...
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Askhenazi Article Recipes
My grandpa Jake was a gifted storyteller in the spinner-of-tall-tales manner. So when he described the one time he ate ice cream as a boy—far superior to any frozen dessert...
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"Manischewitz, look at that go!" When Apollo 17 astronaut, Gene Cernan, uttered those words during his 1973 walk on the moon, the kosher Concord wine brand he mentioned was his...
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photo taken by Joshua Bousel, on September 8, 2010, CC licensingFor many people, Rosh Hashanah is the festival of apples. There are, of course, the newly ripened, crisp quarters dipped...
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photo taken by Manfreg Morgner, on August 12, 2010, CC licensingAt the crossroads of Germany, Austria, Hungary, and Eastern Europe, Czech-Jewish cooks shared many of their neighbors' recipes and ingredients.Poultry-duck...
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photo taken by famfriendsfood, on March 27, 2013, CC licensingFarfel seems to have found a place in American lore as an iconic name for man's best friend, an idiosyncratic-if slightly...
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photo taken by Eliza Adam, on December 1, 2010, CC licensingAdding chocolate to a Passover nut torte in Germany...including red snapper in a Mexico City gefilte fish at Rosh Hashanah...serving...
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photo taken by Franco Folini, on December 7, 2013, CC licensingBy the time February rolls around, there's definitely something in the air. In Israel, red cyclamen and poppies burst into...
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Sephardic Recipes
photo taken by Su-Lin, taken on September 22, 2006, CC licensingAdapted by Jennifer Abadi from her book, A Fistful of Lentils: Syrian-Jewish Recipes From Grandma Fritzie’s Kitchen (©2002, used by...
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photo taken by Victor Bayon, on November 22, 2009, CC licensingAdapted by Jennifer Abadi from her book, A Fistful of Lentils: Syrian-Jewish Recipes From Grandma Fritzie’s Kitchen (©2002, used by...
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photo taken by Allie Coremin, on January 10, 2011, CC licensingAdapted from The Sephardi Culinary Tradition by Elsie Menasce (The Sephardic Cookbook Corporation, South Africa, 1984) When Elsie Menasce’s ancestors...
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photo taken by Frédérique Voisin-Demery, on November 5, 2012, CC licensingadapted from The Classic Cuisine of the Italian Jews II by Edda Servi Machlin(Giro Press 1992)Yield: 12 servingsThe New World...
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photo taken by Jules Morgan, on November 7, 2009, CC licensingAdapted from Jewish Holiday Cooking: A Food Lovers Treasury of Classics and Improvisations by Jayne Cohen (Wiley) Yield: About 2...
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photo taken by Andy Jien, on November 24, 2013, CC licensing To make this beautiful jam, you’ll need unsprayed roses with a strong fragrance: petals without much scent will give...
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photo taken by In Praise of Sardines, on December 15, 2006, CC licensingadapted from Silvia Nacamulli of La Cucina da SilviaSilvia writes: "this recipe originally came from my family in...
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photo taken by bourgeoisbee, April 21, 2008, CC licensing2 -3 large red bell peppers2 large garlic cloves, put through a press or very finely mincedkosher saltfreshly ground black pepperextra virgin...
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photo taken by The Integer Club, on March 12, 2011, CC licensingRecipe taken from The Book of Jewish Food by Claudia Roden (Knopf 1996)Serves 10Sephardi Passover orange cakes, Claudia explains...
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photo taken by avlxyz, on February 4, 2013, CC licensingRecipe taken from Jewish Holiday Cooking: A Food Lover's Treasury of Classics and Improvisations by Jayne Cohen (Wiley 2008)Yield: About 6...
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photo taken by Aelle, on July 24, 2005, CC licensingAdapted from Cucina Ebraica by Roberta Anau and Elena LoewenthalItalian-Jewish cooks often combine vegetables with fish or meat in inventive ways...
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photo taken by Mr. Usaji, on February 3, 2008, CC licensingRecipe adapted from Jewish Food: The World at Table by Matthew Goodman (HarperCollins 2005)Serves 6 to 8Matthew adapted this recipe...
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photo taken by TheDeliciousLife, on January 11, 2010, CC licensing"This part of Fifth Avenue always seemed fat to him, fat and prosperous: like chicken schmaltz."--Henry Roth, Mercy of a Rude...
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photo taken by Indiana Public Media, on December 23, 2009, CC licensingIngredients:- 4 eggplants [(about 2 lb./1kg.) will makeabout 1 lb. 6 oz./650 gr. Of Aubergine Caviar]- 1 oz./30 gr...
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photo taken by hanspetermeyer, on October 7, 2012, CC licensingHere is a perfect summer dessert. Throughout the Balkans and eastern Hungary, by late summer plums have grown fat, dark and...
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photo taken by Julia Frost, on October 13, 2011, CC licensingIngredients:- ½ kg of okra- 3 large tomatoes, cored, seeded,peeled, then grated- 1 onion, grated- 1 cup olive oil- 1...
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photo taken by Esti Alvarez, on August 29, 2007, CC licensingWhen I am in Sofia, Robert Djerassi, the JDC representative in Bulgaria, takes me to a small hut-like restaurant, the...
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photo taken by Andrew Malone, on November 27, 2008, CC licensingIngredients:- 4 red or green peppers- 2 fluid oz./60 ml. White wine vinegar- 1/2 fluid oz./15ml. Olive oil- 1/4 teaspoon...
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photo taken by Joan Nova, on April 30, 2010, CC licensingIngredients:- 1 kg of small zucchini- 350gr feta cheese- ¼ cup grated parmesan- 2-3 eggs- ½ cup olive oil- 1...
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photo taken by ShellyS, on October 7, 2009, CC licensingIngredients:- 600 g lochshen- 4 eggs- 100 g sugar- 50 g cinnamon- 150 g raisins- 100 g walnuts- 100 g margarine-...
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photo taken by Heather Katsoulis, on September 10, 2009, CC licensingIngredients:- 6 tomatoes (medium sized)- 6 green peppers (medium sized)- 750grams of ground meat- 1.5 cups of olive oil- 3...
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photo taken by VancityAllie, on December 12, 2011, CC licensingIngredients:- 1 kg. of squash- 6 tablespoons of sunflower oil- 2 teaspoons of sugar- 2 tablespoons of rice- 1 glass of...
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photo taken by MGF/Lady Disdain, on August 24, 2008, CC licensingIngredients: - 2 kg. of quince- 1 kg. of sugar- The juice of one lemonInstructions:Peel the quinces, wash them and...
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photo taken by wundoroo, on April 25, 2010, CC licensingIngredients:- 6 artichokes- 2 lemons worth of juice- 1,5 tablespoons of sugar- 5 tablespoons of sunflower oil- a pinch of saltInstructions:First...
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photo taken by Lisa Brewster, on November 8, 2008, CC licensingIngredients:- 2 kg. of spinach- 4 slices of wet bread- 3 eggs- 6-7 tablespoons of sunflower oil- 100 g. of...
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photo taken by Jill Siegrist, on February 7, 2010, CC licensing Ingredients:- 2 thin layers of dough- 2 eggs- 1/2 kg. of spinach- 100 gr. of white cheese- 1 glass...
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photo taken by Helga Tawil Souri, on July 4, 2012, CC licensingIngredients:- 2 beaten eggs- 200 gr. of white cheese- 1 glass of grated gruyere- 1 egg yolk mixed with...
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photo taken by Julie Corsi, on May 17, 2012, CC licensingIngredients:- 1/2 kg. of chopped meat- 4 potatoes (normal size)- 2 carrots- 1 slice of wet bread- 1 pinch of...
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photo taken by nsdis, on June 25, 2009, CC licensingIngredients:- 1 kg. of sugar- 6 glasses of water- 2 rolls of clotted cream - 1/2 tea spoonful of lemonInstructions:Boil the...
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photo taken by linniekin, on September 12, 2010, CC licensingIngredients:- 1 kg. fish- 1 carrot- 1 celery stem- 1 potato- 1 green pepper- 1 tomato- 1 onion- 2 bunches of...
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photo taken by Aya Padrón, on December 8, 2007, CC licensingIngredients:- 6 tablespoons of sunflower oil- 6 tablespoons of melted margarine- 6 tablespoons of water- 1 teacup of sugar- 1...
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photo taken by Justine Sanderson, on April 4, 2009, CC licensingIngredients:- 1/2 kg. of lokum (Turkish delight)- 250 gr. of cream- 150 gr. of margarine- Flour (as much as can...
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photo taken by NURETTIN MERT, on May 9, 2009, CC licensingIngredients:- 2 boiled, peeled and mashed potatoes- 2 beaten eggs- 100 g. of white cheese- 1 glass of grated sheep...
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photo taken by Juli Ryan, on May 18, 2009, CC licensingIngredients:- 1 kg. of celery- 2 carrots- 1 lemon worth of juice- 1 tablespoon of sugar- 5 tablespoons of sunflower...
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photo taken by chichacha, on June 11, 2008, CC licensingIngredients:- 2 kg. fat eggplants- 4 slices of wet bread- 2 eggs- 6-7 tablespoons of sunflower oil- 100 g. of white...
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photo taken by Renée S. Suen, on October 18, 2009, CC licencingIngredients:- 4 large lettuce heads- ½ kg of minced meat- 1 small onion- 2 eggs- 2 tablespoons of oatmeal-...
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photo taken by DeathByBokeh, December 8, 2006, CC licensingIngridients:- 1,5 Kg. of leek- 250 gr. of minced meat- 2 pieces of wet bread or 1 big boiled potato- 1 egg-...
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photo taken by tschörda, on March 9, 2006, CC licensingIngredients: - 1/2 kg. of sliced meat- 2,5 liters of water- 4 potatoes- 2 big carrots- 1 bunch of parsley- 1...
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photo taken by Angela Schmeidel Randall, on January 3, 2010, CC licensingIngredients:- 1 ½ cups of white beans (small or medium sized)- ½ a cup of finely chopped parsley- 1...
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photo taken by Zeets Jones, on August 11, 2007, CC licencingIngredients:- 1/2 a kg. of nice and juicy eggplants- 3 tablespoons of sun flower oil- 1 and 1/2 lemons worth...
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photo taken by Joi Ito, on Dcember 29, 2008, CC licensingIngredients:- 1 kg. of long eggplants- 1/2 kg. of minced meat- 1 piece of wetted bread- 1 green pepper- 2...
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photo taken by Rebecca Siegel, on November 24, 2013, CC licensingIngredients:- 2 big quinces- 2 teacups of quince juice- 2 teacups of sugar- 2 tablespoons of lemon juiceInstructions:Peel the quinces...
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photo taken by Michelle Nicolet, on August 9, 2010, CC licensingIngredients:- 2 kg. of squash- 1 glass of milk- 100 gr. of white cheese- 150 gr. of sheep cheese- 1...
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