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
Share on Facebook
Share on WhatsApp
Share on Twitter
Share by email
Share in general
Comments
Comments
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