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A satisfying break: 3 satisfying recipes for a pre-fast meal in a Jerusalem-style Sephardi - voila! Food

2022-10-03T05:13:21.131Z


A recipe for a makuda pie, chicken and potatoes with stuffed cabbage in one pot and a fall salad of fennel and oranges - Chen and Radiant Oak with 3 recipes for a break meal for Yom Kippur. Enter>>


A satisfying break: 3 satisfying recipes for a pre-fast meal in a Jerusalem-style Sephardi

Chubby and brown mackerel pie, chicken and potatoes in one pot with stuffed cabbage leaves that soak up all the sauce and a fall salad of fennel and oranges.

Chen and Alon Koren with recipes for a relaxing meal that will keep you going for seventy long hours

Voila system!

Food

03/10/2022

Monday, 03 October 2022, 07:50

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Pot with stuffed cabbage, chicken and potatoes.

It is recommended to adopt regularly (Photo: Dror Einav)

Chen Koren in the kitchen of her home in Jerusalem (Photo: Dror Einav)

What do you prepare for the breaking meal of Yom Kippur?

Each community and each family has its own tradition.

Zami Schreiber's Ashkenazi meal will feature chicken soup with noodles to open the meal, in Chef Guy Gamzo's Persian-style meal it will be his mother's famous gondi and a meat stew with beans, and what about Jerusalem's Spanish cuisine?



We went back five years to produce the recipes of the couple Chen and Alon Koren.

The couple, who live and breathe their city of residence Jerusalem through the market, the foods as well as the sweets, at the time took part in the Bake of Israel baking reality show and conducted culinary tours in the Mahane Yehuda market, and to this day their lives revolve around the market's treasures and cooking.



For the wonderful break-in meal they cooked for us back then, and to which we like to return every Kippur, they prepared a plump makod (or makoda) pie based on mashed potatoes and a combination of oven-roasted vegetables, a chicken and potato casserole with stuffed cabbage leaves that are cooked in the stew sauce and a refreshing salad of fennel and orange slices.

After such a meal you can fast at ease.



All recipes for Yom Kippur

Potato pie and roasted vegetables

Recipe by: Chen and Alon Koren, Walla system!

Food

  • 30 minutes work

  • 120 minutes in total

  • Easy to prepare

  • 8 diners

  • Spanish

  • vegetarian

  • Recipes for Yom Kippur

  • fur

  • Pies

  • Lunch

  • kosher

A pie made from carbohydrates that break down slowly

Ingredients

    • 8 large potatoes

    • Medium cauliflower

    • 6 small purple onions

    • coarse salt

    • 1 parsley

    • 1 bunch of cilantro

    • 12 eggs M

    • 1 bag of baking powder

    • salt (to taste)

    • A pinch of black pepper

    • A little turmeric

    • ⅓ cup olive oil

  • to serve

    • Lemon (squeezed juice only)

  • For the conversion table click here >

Preparation

How do you make a potato and roasted vegetable pie?

  • 1

    Roast the vegetables:

    heat the oven to 250 degrees (grill).

    Meanwhile, cut 2 potatoes into wedges, break the cauliflower into medium florets, peel the onions and cut them lengthwise.

  • 2 Arrange the vegetables in the pan, drizzle with a little olive oil and sprinkle with coarse salt.

    Put in the oven for 15-20 minutes until nicely browned.

  • 3

    Prepare mashed potatoes:

    cook the rest of the potatoes in their skins in a pot with water until soft.

    Filter, peel and mash into puree.

    cooling

  • 4 Chop the parsley and coriander and put in a large bowl together with the eggs, mashed potatoes (it is important that it is not hot), the spices and the baking powder and mix well.

  • 5 Add the roasted cauliflower and potatoes to the bowl, break up the onion skins and add them as well.

    Mix gently just until combined.

  • 6.

    Fry the pokod: heat

    a deep pan with a lid (like a saute) with a diameter of 22 cm. When the pan is hot, pour the olive oil and when the oil is hot, pour the batter. Close the pot, lower the heat and cook for about 45-50 minutes until the pokod is stable .

  • 7

    Serve the pokod:

    turn the pokod from the pan onto a serving plate, squeeze a lemon over it and devour.

    Turn the kokoud out of the pan onto a serving plate (Photo: Dror Einav)

Chicken and potato casserole with stuffed cabbage

Recipe by: Chen and Alon Koren, Walla system!

Food

  • 50 minutes of work

  • Three hours total

  • Moderate level of difficulty

  • 5 diners

  • Spanish

  • Recipes for Yom Kippur

  • fleshy

  • chicken

  • Stuffed and pickled

  • Shabbat recipes

  • meat

  • kosher

Stuffed cabbage in one pot with chicken and potatoes

Ingredients

  • fly with potatoes:

    • 1 large onion

    • 3 tablespoons of oil

    • 2 tomato squash

    • 1 tablespoon paprika

    • 3-4 thighs (divided into thigh and thigh)

    • 2 medium sized potatoes

    • salt to taste

  • For stuffed cabbage:

    • 1 white cabbage

    • 1 chicken breast

    • 1 handful of finely chopped parsley

    • 1 handful of finely chopped cilantro

    • 1 large white onion, grated and squeezed

    • ½ cup of rice

    • ½ teaspoon seasoning for meatballs

    • Salt

    • black pepper

  • For the conversion table click here >

Preparation

How do you make a chicken and potato casserole with stuffed cabbage?

  • 1

    Start by preparing the chicken stew:

    chop the onion and steam in a wide saute pot with oil, over medium heat.

    When the onion browns a bit, mix the paste and paprika in a small bowl and add to the pot.

    Mix well and lower the heat.

  • 2 Cook the onion with the tomato paste for about 15-20 minutes, be careful not to burn it and if necessary add a little water.

    Add the poultry to the pot, mix and close the pot.

  • 3

    Meanwhile, prepare the stuffed cabbage:

    blanch the whole cabbage in boiling water for about 10 minutes and cool slightly.

  • 4 Chop the chicken breast small and mix in a bowl with the parsley, coriander, squeezed onion, rice and spices.

    Break up the cabbage leaves gently and fill each leaf with the filling - put the edges inside and roll up.

    Arrange next to the chickens and maybe on top of them.

  • 5 Cut the potatoes into wedges and arrange them in the stew.

    Tilt the pot slightly and with the help of a spoon collect some of the sauce and pour it over the potatoes and the stuffing.

    If necessary, add up to a cup of boiling water.

  • 6 Cook covered for about two hours on low heat without touching the pot. At the end of cooking, you can remove the lid and brown in a very hot oven for about 10 more minutes.

Orange and fennel salad

Recipe by: Chen and Alon Koren, Walla system!

Food

  • 10 minutes total

  • Easy to prepare

  • Spanish

  • vegan

  • Recipes for Yom Kippur

  • fur

  • Salads

  • vegetables

  • kosher

A refreshing salad of fennel and oranges

Ingredients

    • 3 fennel bulbs

    • 1 orange

    • 2 small purple onions

    • 1 lemon

    • Olive oil

    • salt to taste

    • 1 handful of pistachios

  • For the conversion table click here >

Preparation

How do you make an orange and fennel salad?

  • 1 Peel the orange well including the pulp (the white layer), slice and cut into quarters.

  • 2 Slice the fennel bulbs and the purple onion into thin slices and place in a bowl together with the orange.

  • 3 Squeeze over lemon juice, season with salt and olive oil and mix.

    Before serving, sprinkle the pistachios.

More salad recipes

  • Entreya: Moroccan noodle soup for Yom Kippur

  • From chicken soup to turnips: recipes for Sander's break-even meal

  • A meal that breaks: Persian-style recipes, and sweets to break the fast

  • Italian bean salad with polenta cubes

  • Roasted eggplant hummus

  • Mexican bean salad

  • Tuna ball and greens

  • Wild rice with forest mushrooms

  • Eggplants in the oven in an Asian tahini sauce

  • Broccoli and mozzarella dip

  • A refreshing cucumber salad

  • Fresh noodle salad

  • Asian chicken and vegetable salad

  • Chinese sweet and sour salad

  • Food

  • Recipes for Yom Kippur

  • Recipes for a break meal

Tags

  • Pre-fast meal

  • Yom Kippur

  • stuffed

  • Coded

  • chicken

  • recipes

Source: walla

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