From the chicken soup to the turnip: recipes for Sander's break-even meal
Zami Schreiber's break-even meal from the Sander Belinsky restaurant is made up of light dishes that will leave you feeling full for a long time.
Serve the meal alongside a fresh vegetable salad and don't forget to drink plenty of water
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Food
02/10/2022
Sunday, October 02, 2022, 09:20
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Chicken soup (Photo: Dror Einav)
The Sander restaurant that Chef Sander opened with the rise of the state on Yerushalayim Boulevard in Jaffa has long since become an institution of Eastern European food.
Years later, the restaurant moved to the outskirts of Levinsky Market, Sander the father passed away and chef Zami Schreiber, third generation of the restaurant's founders, continues since then and prepares all the classics of Eastern European Jewish cuisine by hand and without shortcuts.
In honor of Yom Kippur, Schreiber shared his recipes with us .
His breaking meal includes tips for proper fasting. "The goal is to create a meal made up of light portions that will leave a feeling of satiety for a long time," he explains.
Cut and save: all the tips for easy and correct fasting
all the recipes for Yom Kippur
a breaking meal in Persian style
Chicken soup for the first course
- the chicken soup It is an important starter dish for a meal that provides fluids to the body and is not burdensome. Furthermore, the stock obtained after its preparation will be used as a basis for two additional recipes for the meal.
Chicken breast stuffed with chicken liver and chicken breast in mushroom sauce
for the main course - on days when they are not good, you can fry the chicken roulades, this time they are baked in chicken stock in the oven so that you get a lighter dish.
The chicken stock will preserve the juiciness of the breast during baking.
Potatoes and sweet rice with carrots, raisins and almonds for
side dishes - in every break meal it is recommended to incorporate carbohydrates that break down slowly such as potatoes and rice.
You can choose one side dish or prepare both.
A light fruit compote for dessert
- it is not recommended to eat too sweet foods before the fast.
The dried fruits have a low glycemic value and break down slowly in the body.
In addition, it is a way to nourish the body with some more fluids.
Fresh chicken soup with noodles
Recipe by: Mee Schreiber, Sander Restaurant, Walla System!
★
★
★
★
★
10 minutes work
60 minutes in total
Easy to prepare
Eastern European
Recipes for Yom Kippur
fleshy
soups
chicken
Shabbat recipes
meat
kosher
Sander's chicken soup
Ingredients
1 kg whole Geof, divided (ask the butcher)
500 grams bone marrow
2 sliced carrots
2 onions, roughly chopped
1 celery root
1 potato cut into cubes
1 Zorreshmir
1 parsley
1 bunch of celery
Salt
black pepper
To submit:
1 package of egg noodles for soup
For the conversion table click here >
Preparation
How do you make fresh chicken soup with noodles?
1 In a large pot with water, cook the chicken and bones and bring to a boil.
2 Filter the water and add new water.
Bring to a boil again.
Add the vegetables, season with salt and pepper and continue cooking for another 45 minutes.
3 Take out the chicken and the bones and filter the vegetables.
Taste and add seasoning.
Add the noodles and cook for another 5 minutes.
*If you like, you can return the vegetables and parts of the chicken to the pot according to your preference or keep aside and serve everyone the vegetable/chicken they like.
Chicken breast stuffed with mushroom sauce
Recipe by: Mee Schreiber, Sander Restaurant, Walla System!
Food
★
★
★
★
★
★
30 minutes work
60 minutes in total
Easy to prepare
Eastern European
Recipes for Yom Kippur
fleshy
chicken
Shabbat recipes
meat
kosher
Chicken breast stuffed with chicken and Sander's liver
Ingredients
1 kg of chicken cut into wide and thin slices (you can ask the butcher)
250 grams chopped chicken livers
100 grams of chopped parsley
2 onions
1 carrot
1 zucchini
4 tablespoons of olive oil
Salt
½ tablespoon mustard
White pepper
For the sauce:
3 tablespoons of olive oil
1 chopped onion
2 chopped garlic cloves
1 basket of champagne mushrooms
2 cups of chicken stock (you can use the soup you put in)
Salt
black pepper
1 teaspoon cornflour for qualification (optional)
For the conversion table click here >
Preparation
How do you make a chicken breast stuffed with mushroom sauce?
1
For the stuffing:
Grate the onion, carrot and zucchini on a grater and lightly fry in a pan with a little olive oil until golden.
Add the livers and chickpeas that we chopped beforehand and fry until medium.
Add mustard, white pepper and a little salt and mix.
Remove from the heat.
2
Filling:
spread the chicken breast on the work surface and place about 2 tablespoons of the filling in the center of each chicken breast.
Roll the chicken breast and close the edges with a toothpick.
3 For the
sauce:
in a pan with a little olive oil, brown the onion and garlic while stirring.
Add the mushrooms and fry for about 2-3 minutes.
Add the chicken stock.
Season with salt and pepper.
You can add a teaspoon of coneflower to thicken the sauce.
Bring to a boil and cook for 2-3 minutes on low heat.
4 Arrange the chicken breast in a baking dish with the open side facing down.
Pour the sauce evenly.
Cover the pan with foil and bake at 180 degrees for about 35 minutes.
Remove the foil and bake for another 7 minutes.
Baked potatoes in the oven
Recipe by: Zami Schreiber, Sander Restaurant, Walla System!
Food
★
★
★
★
★
60 minutes in total
Easy to prepare
Eastern European
Recipes for Yom Kippur
fur
Extras
vegetables
Fries
Shabbat recipes
kosher
Sander restaurant potato boats
Ingredients
6 medium potatoes, quartered with the skin on
2 onions sliced into rings
1 head of fresh garlic
1 sprig of rosemary
1 chicken pitagrill
¼ teaspoon sweet paprika
Olive oil
½ cup hot chicken stock (from the fresh soup we made)
For the conversion table click here >
Preparation
How do you make baked potatoes in the oven?
1 Arrange the potato slices in a baking dish.
Mix the spices in the hot chicken stock and pour over the potatoes.
Add the garlic cloves and onion rings.
2 Pour a little olive oil on top, cover with foil and put in an oven preheated to 180 degrees for about half an hour.
3Remove the foil, add the rosemary sprig and heat to 200 degrees for another quarter of an hour until the potato slices are golden and fully softened.
Rice with carrots, almonds and raisins
Recipe by: Zami Schreiber, Sander Restaurant, Walla System!
Food
★
★
★
★
★
30 minutes total
Easy to prepare
Eastern European
vegan
Recipes for Rosh Hashanah
kosher
Rice with dried fruits
Ingredients
2 cups of rice
2 carrots grated on a fine grater
1 large onion, finely chopped
¾ cup raisins (100 grams)
½ cup of almonds or sliced almonds (100 grams)
1 teaspoon of salt
Olive oil
5 cups are sealed
For the conversion table click here >
Preparation
How do you make rice with carrots, almonds and raisins?
1 In a pot on a medium flame, brown the chopped onion with a little olive oil.
Add the grated carrot and fry until golden.
2 Add the rice, lower the flame and stir for a few minutes until the rice changes color to opaque.
Add the water and salt and bring to a boil.
3 Reduce to a very low heat, cover the pot with a towel and a lid and cook for another 15 to 20 minutes (until the liquids evaporate).
4 Meanwhile, lightly toast the almonds in a pan with a little olive oil.
Add the raisins, and mix.
Sprinkle on the prepared rice before serving.
Grandma's classic lapel
Recipe by: Zami Schreiber, Sander Restaurant, Walla System!
Food
★
★
★
★
★
10 minutes work
40 minutes in total
Easy to prepare
Eastern European
vegan
Recipes for Yom Kippur
fur
soups
fruits
desserts
kosher
Linden fruit of Sander restaurant
Ingredients
100 grams dried apple
100 grams of light raisins
150 grams of pitted prunes
5 tablespoons of sugar
1 lemon squeezed into fresh juice
3 liters
For the conversion table click here >
Preparation
How do you make grandma's classic lapatan?
1 Wash the dried fruits and soak in lukewarm water for about fifteen minutes.
2 In a deep pot, bring the water to a boil.
Add the fruits and bring to a boil again.
Add the sugar and lemon juice and cook for about 10 minutes on low heat.
3 Cool and transfer to the refrigerator.
Serve cold in serving glasses.
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Food
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Tags
Meal
Chicken Soup
compote
Rice
Recipes
Pre-fast meal