The Kosher Table

The Kosher Table invites you to explore culinary trends and ingredients, and the way they are intertwined with Jewish history, geography, and traditions. We can meet innovative people who are influencing what we eat and how we consume it. Together, we can travel around the world and experience its diverse Jewish communities, and the native flavors found in their regional culinary specialties. We can discover our local farms, artisanal purveyors, and restaurants. We can investigate cookbooks, and Internet resources by and for people who are passionate about food.

Community members who are fervent about food and love to write are invited to submit articles, comments, questions, and feedback to Food Editor Ronit Treatman at food@pjvoice.org

Israeli Avocado Salad

Photo by T.Tseng https://www.flickr.com/photos/68147320@N02/

While the guacamole craze has not spread to Israel, avocados are one of its important crops with trees that produce beautiful, plump fruits. Israelis have cultivated their own methods of preparing and using avocados, including avocado salad.

Avocados are native to Mexico. The first avocado trees were brought to Israel by the monks of the Latrun monastery, who grafted them in the monastery garden, in 1908. It took until 1927 for these trees to produce fruits. Upon seeing the success of the monks, people started planting avocados in their gardens. In the 1950s avocados were planted in commercial orchards for the first time. Today, most of the avocados planted in Israel are for export. Israelis have also grown to love them. The most popular way to consume avocado is as a salad, in a vegetarian sandwich.

Avocado season is in full swing now, and ripe avocados are widely available. This simple avocado salad uses local ingredients, and appeals to the Israeli palate. You may serve it with a fresh baguette, or sliced bread.

Israeli Avocado Salad

Ingredients:

  • 1 ripe avocado, mashed
  • 1 small onion, finely minced
  • 1 lemon or lime, squeezed
  • Salt
  • Black pepper

Preparation:

  • In a large bowl, combine the mashed avocado with the minced onion.
    Season to taste with lemon juice, salt, and black pepper.

Café Ole: Philadelphia’s Shakshuka Queen

Egg and tomato mixture in pan. Photo by cyclonebill https://www.flickr.com/photos/cyclonebill/

Photo by cyclonebill

Shakshuka, the fiery North African egg and tomato sauce staple, has been discovered by North Americans. The most authentic version that I have tried in Philadelphia is prepared at Café Ole.

Shakshuka, which means “mixture” in Arabic, came to Israel in the 1950s with the immigration of Libyan and Tunisian Jews. These new Israelis prepared a delicious breakfast of eggs poached in sauce made with tomatoes and onions. They seasoned it with salt, cumin, and chili peppers. It was served with fresh, hot-from-the-oven, crusty bread. [Read more…]

Rhubarb: The Savory Vegetable of the Jews of the East

Photo by RhubarbFarmer

Most Philadelphians associate rhubarb with pie. Rhubarb is a vegetable, yet it is treated as a fruit in our cuisine. Sephardic and Mizrahi Jews cook rhubarb as a vegetable, adding a sour note to fish and lamb dishes. The first local crops of rhubarb are ripening now, so it is a good time to experiment with someone else’s grandmother’s recipe. [Read more…]

Food Chat: The Evolution of Jewish Cooking

As part of the national celebration of Jewish American Heritage Month, the National Museum of American Jewish History (NMAJH) hosted Evolution of Jewish Cooking in America, a conversation with Steven Cook, Joan Nathan, Michael Solomonov and Molly Yeh. The event was moderated by food writer and editor Devra Ferst. It was held before a capacity crowd of 230 people, with others tuning in via Facebook. [Read more…]

Lag B’Omer Hot Dog Bar

Lag B’Omer marks the end of the 49-day period of counting the days between Passover and Shavuot. Historically, the counting begins on the day an omer (unit of measure) of barley was brought to the Temple in Jerusalem and ends on the day before an omer of wheat was brought to the Temple. In Israel, it is celebrated with picnics, bonfires, and barbecues. How can you combine the ancient Jewish holiday of Lag B’Omer with an all American twist? Throw a hot dog bar party!

Whether you are lighting a bonfire or cooking on your grill, here is your game plan. Set up a buffet, and let your guests express their creativity. Mix and match rolls, sausages, condiments, and crunchy chips.

Sausages:

  • Beef
  • Chicken
  • Turkey
  • Lamb
  • Venison
  • Fish
  • Vegetarian

Bread:

  • Rolls
  • An assortment of sliced breads
  • Pitas
  • Tortillas

Fixings:

  • Mayonnaise
  • Mustard
  • Ketchup
  • Potato chips
  • Corn chips
  • Chili
  • Guacamole
  • Pickles
  • Hot peppers
  • Sweet peppers
  • Diced onions
  • Coleslaw
  • Hummus

Israeli Independence Day Parrillada

Photo by verovera78 https://www.flickr.com/photos/verovera/

Photo by verovera78.

Israelis traditionally party on Independence Day, Yom Haatzmaut, with a mangel, or Israeli barbecue. They season their meats with traditional Middle Eastern spice mixtures. The huge aliyah of Jews from Argentina has also brought recipes from one of the best cuisines of South America to Israel, including Argentinian parrillada, or barbecue.

When the sun sets on May 1, the celebrations — and the grilling — will begin. [Read more…]

Elementary School Foodies Recommend Healthy Recipes

— by Yehudeet Gore

IMG_0724At Torah Academy of Greater Philadelphia, first- and second-grade “foodies” are learning about smart eating in a group called Food Power, and they have some healthy snacks to share with The Philadelphia Jewish Voice.

Guided by the Choose My Plate format, the six students hope to become experts on the food groups and the importance of balanced meals and snacks. Nate Bleier, Irmiyahu Rubin, Yaakov Noam Shrager, Shira Ben Samuel, Ahuva Ludzker and Sruli Fineman have created “superfood superheroes,” played meal-building games, and prepared extra-nutritious “power snacks.” They even took a trip to Nana’s Kitchen to learn an all-senses lesson in herbs, and they created smoothies in all colors and tastes.

[Read more…]

Passover Meal Kit: Smoked Salmon and Beet Salad

By Jo Ferro

Martha Stewart & Marley Spoon, Martha Stewart’s meal delivery service, has created a delicious Passover meal kit. It contains everything necessary to create a beautiful smoked salmon,  beet and haroset salad. This delightful main course salad hits many traditional Passover elements: haroset (apple, walnut, raisin, and wine–vinegar) symbolizing the mortar used by slaves to build the pyramids, and horseradish and arugula, symbolizing the bitterness of slavery. It includes two heavy hitters of classic Jewish cuisine: beets and smoked salmon. [Read more…]

Tunisian Passover Fourma

IMG_0002One of the staples of the Tunisian table is the fourma, or molded noodle dish. Cooked noodles are mixed with spiced meat or vegetables. Eggs are beaten and used to bind the noodle mixture. The casserole is baked and served at any meal, hot or cold. The Jews of Tunisia have a special fourma recipe that they prepare for Passover.

Tunisian Jews eat kitniyot (grains and legumes) during Passover. The starch in the Passover fourma is rice, which has been carefully picked over and cleaned to make sure that there is no chametz in it. Those of you who don’t eat kitniyot during Passover may substitute the rice in the recipe for boiled, diced potatoes or matza farfel.

IMG_0007Passover Fourma
Adapted from Laurent

  • 1 cup cooked brown rice
  • 1 Lb. ground beef
  • 1 large onion, minced
  • 1 cup marinara sauce
  • 4 eggs, whisked
  • 1 bunch parsley, minced
  • 1 tbsp. olive oil
  • 1 tsp. ground cinnamon
  • Salt
  • Black pepper
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Heat the olive oil in a heavy skillet.
  3. Brown the onion.
  4. Add the ground beef.
  5. Season with ground cinnamon, salt, and pepper.
  6. Mix in the parsley.
  7. Set aside and allow to cool.
  8. In a large bowl mix the rice, marinara sauce, meat, and eggs.
  9. Pour the mixture into an oiled casserole dish.
  10. Bake for about 45 minutes.
  11. Serve with harissa and a crispy green salad.