Bon Appetit:
A Recipe from Mom's Cooking Pot
Smells of spices and delicacies wafted through the air in the Chagall Hall in the Knesset. A festival of
traditional Jewish cooking from various countries allowed the MKs to take a break from the boring
food of the Knesset's cafeteria. Some of the MKs could recall their own mom's cooking pot.
This special event was part of a signing ceremony marking the 'Tourism Covenant' whose purpose is
to enhance the bonds between Israel and Jewish communities worldwide.
A sampling of goodies included Moroccan couscous, Turkish celery and carrot salad, Yemenite
malawach (a fried dough) and hilbeh (a spicy sauce), Persian stuffed apples, Russian piroshki and
cold borscht. At the "Heimisch" booth you could taste morsels of gefilte fish, noodle kugel, stuffed
cabbage, and roast duck with red cabbage.
Persian Style Stuffed Apples
Ingredients
7 tart apples
Filling:
1 onion, finely chopped
2 tablespoons oil
2 finely chopped frankfurters
8 ounces chopped meat
dash of salt
black pepper to taste
1/2 teaspoon cinnamon
Sauce:
3/4 cup water
5 tablespoons wine vinegar
1-2 tablespoons sugar
Core 6 apples down to 1/2 inch from bottom; remove most of the pulp and chop. Slice a seventh
apple.
Fry the onion until golden. Lower the flame, add the chopped frankfurters, and fry until brown.
Add the chopped meat and spices and continue to fry until the meat begins to turn brown. Add the
chopped apple pulp. Mix and season to taste.
Place the apple slices in a large baking pan. Fill the 6 apples and place them on the apple slices.
Pour 1 1/2 cups of warm water into the tray, cover with aluminum foil, and bake in a pre-heated oven
at 350 degrees (F) for 30 minutes.
Mix the sauce ingredients in a small pot and boil. Remove the foil from the baking pan, pour the
sauce on the apples, and continue to bake another 30 minutes until apples are baked but firm.
Bon Appetit!
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