RFCJ RECIPE ARCHIVE
Posted by : Ruth Lag b'Omer Menu
IMO, they are lovely picnic ideas. In Israel, however, the mainstay of Lag b'Omer food is wrapping some potatoes and onions in foil and throwing them into the coals of the bonfire. Ruth In "A Mediterranean Lag B'Omer," Joan Michel writes: "The 33rd day of counting the Omer, Lag b'Omer commemorates the end of the plague in which thousands of Rabbi Akiba's students perished. In Israel, many people travel to Meron, the burial place of Rabbi Shimon Bar Yochai, one of Rabbi Akiva's most illustrious disciples. He requested that the day of his passing be one of celebration, and so it is; it is a day for picnics and fun. Bonfires are lit and many 3-year-old boys celebrate their upsherin, their first haircut, on the site." She provides the following recipes from "Mediterranean Cooking" (HarperPerennial, 320 pages, $17.50), by Paula Wolfert. SANGRIA (Wine Punch) ~~~~~~~~~~~~~~~~~~~~ 1 bottle (about 3 3/4 cups) red wine 1 cup fresh orange juice 1 cup fresh grapefruit juice 1/4 cup sugar 2 cups mixed sliced fresh fruit 1 quart soda water Put wine, fruit juices, sugar and fruit in large jug or pitcher; stir until well combined. Chill 2 hours. Stir in soda water just before serving, over ice if desired. Serves 10 to 12. AJO BLANCO (Chilled Almond Soup with Grapes) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 2 garlic cloves, crushed Kosher salt 1/2 cup blanched almonds soaked in water overnight to promote creaminess 3 to 4 pieces crustless stale Italian-style bread, soaked in water and squeezed, to make 2 cups 3 tablespoons extra-virgin olive oil 2-1/2 teaspoons sherry wine vinegar, or to taste 1/2 cup seedless green grapes, peeled and halved In mortar with pestle crush garlic and w teaspoon salt to a puree. In processor puree almonds, pureed garlic, 3 cup water and squeezed bread until smooth, adding a little water if needed. With machine running slowly add oil in a stream. Pour into bowl, whisk in wine vinegar, gradually adding 2 to 22 cups cold water. Adjust seasoning. Serve chilled in soup bowls garnished with grapes. FAGIOLI CON TONNO (White Beans with Tuna) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 8-oz. can cannelli beans, drained and rinsed 1/4 cup chopped scallions 1/4 cup olive oil 1 to 2 tablespoons fresh lemon juice Salt and freshly ground black pepper 7-oz. can first-quality tuna packed in olive oil 1 tablespoon finely chopped parsley Pinch of crumbled oregano Mix beans, scallions, oil and lemon juice. Season with salt and pepper and pile into serving dish. Break tuna into small pieces and arrange on top of beans. Sprinkle with herbs and serve at room temp. FARAREEJ MASHWI (Broiled Chicken with Garlic Sauce) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 1 small chicken, quartered Salt and freshly ground pepper 4 large garlic cloves, peeled and crushed 1/4 cup fresh lemon juice 3 tablespoons fruity olive oil 1 tablespoon chopped parsley 1. Season chicken with salt and pepper. Combine garlic, lemon juice, oil and parsley. Roll chicken in the mixture to coat and marinate at least one hour. 2. Preheat broiler. Drain chicken, reserving marinade. Set rack about 7 inches from heat. Place chicken skin side down on rack and broil 10 minutes, basting often with pan juices and a little of the marinade. Turn and broil 10 minutes longer, basting. Turn and brush twice more until both sides are golden and crusty. ZEYTINIAGLI BIBER DOLMASI (Cold Stuffed Green Peppers) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 1/2 cup olive oil 2 medium onions, grated 1-1/2 teaspoons salt 1/4 cup pine nuts 1 cup rice 1/4 cup currants Scant tablespoon tomato paste 3/4 teaspoon freshly ground pepper 1 teaspoon sugar 1 teaspoon mixed spices: 3/4 teaspoon ground allspice mixed with pinches of hot red pepper, crumbled oregano, ground cumin and ground cinnamon) 2 tablespoons shredded fresh mint leaves 2 tablespoons fresh lemon juice 10 small green peppers (about 2-1/3 pounds) Lemon quarters 1. Heat half the oil in large skillet. Add onion, 1 teaspoon salt and 1 cup water. Cook, stirring, until most of the water has evaporated, about 15 minutes. Let onion turn golden, stirring occasionally. Add pine nuts and sauté until golden, about 1 minute. Add rice and cook, stirring, 3 minutes longer. Add 1 cup hot water, the currents, tomato paste, pepper, sugar and spices. Cook over low heat until rice is half cooked and water absorbed, about 5 minutes. Let cool, then toss well with mint and lemon juice. 2. Remove pepper tops and pull out seeds and hard white ribs. Rinse and drain, then stuff peppers and stand them upright in 5-quart casserole. Heat 12 cups water with remaining oil and add to casserole without disturbing peppers. Moisten a sheet of parchment and place crumpled over peppers. Bring liquid to a boil, cover, reduce heat, and cook 45 minutes. Turn off heat and let peppers cool in casserole without uncovering. Serve garnished with lemon quarters chilled or at room temp. ADAS BE SABANEKH (Lentils with Spinach) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 1/2 pound lentils 1 cup sliced onion 1/4 cup olive oil 3 cloves garlic, finely chopped 1/4 cup chopped fresh coriander (or Italian parsley) 10 ounces frozen spinach leaves, completely thawed and roughly chopped 2 medium waxy potatoes, peeled and sliced Salt and freshly ground pepper 1/4 cup fresh lemon juice, or more to taste 1. Place washed and picked-over lentils in pan and cover with water. Bring to a boil and cook, covered, about 20 minutes. 2. Meanwhile, brown onion in oil in large casserole. Stir in garlic and coriander. Add spinach and sauté 5 to 6 minutes, stirring often. Add potatoes, lentils, and enough lentil cooking water to cover. Season with salt and pepper. Bring to a boil, lower heat, and simmer until thick and soupy, about 20 minutes. Stir in lemon juice and serve cold or at room temp. SALATA LETCHINE (Date and Orange Salad) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 1 head Romaine lettuce 3 navel or temple oranges 2 tablespoons fresh lemon juice 2 tablespoons sugar Pinch of salt Ground cinnamon 2 tablespoons orange juice 1 tablespoon orange flower water 3/4 cup chopped dates 1/4 cup chopped blanched toasted almonds 1. Wash lettuce and discard coarse outer leaves; separate tender leaves one by one. Drain, pat dry, shred and place in salad bowl. Keep chilled. 2. Peel oranges and separate into sections. Mix lemon juice with sugar, salt, 2 teaspoon cinnamon, the orange juice and orange flower water. 3. Just before serving pour most of the dressing over the lettuce and toss. Arrange orange sections overlapping around the edges, and top with dates and almonds. Drizzle over remaining salad dressing and dust with a little cinnamon. MELON CON ANIS DEL MONO (Melon with Anisette) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 2 ripe cantaloupes 1/2 tablespoon anisette 1-1/2 tablespoons confectioners' sugar 3 tablespoons water Halve melons and seed. Scoop out flesh in balls and place in glass serving bowl. Combine anisette, sugar and water and pour over melon balls. Let stand in cool place one hour.
