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8th Annual Friedman Family LJCC
Food Festival Corned Beef; deli meat cured from
beef brisket and seasoned with pickling
spices, garlic, and dry mustard.
Stuffed Cabbage; cabbage leaves
stuffed with ground meat and rice in a
tomato-based sweet-and-sour sauce.
Matzah Ball Soup: chicken soup
with carrots, celery and matzah balls
(Yiddish for dumpling) made from Falafel: fried vegetarian mixture
matzoh bread crumbs (unleavened made of chick peas and served in
pita bread with lettuce, tomatoes and
bread/cracker), egg, and spices.
Bialy is similar to a bagel. Instead of a
hole it has a depression filled with diced
onions and other ingredients such as gar-
lic, poppy seeds, or bread crumbs..
Brisket : roast best suited for cook-
ing at a low temperature for a long Bureka: light, flaky pastry dough
time. Seasonings vary, but are simi- stuffed with filling of mashed potato
lar to American roast recipes. and sautéed onions.
Israeli “pearl” Couscous: grain
made from semolina wheat and
toasted. Ours is prepared with
peppers, olives and spices.
Kugel: baked noodle casserole that
can be made sweet or savory. Ours Rugelach: pastry dough filled with
is sweet with raisins, brown sugar, golden raisins, nuts, cinnamon, and
butter, and chopped apple. sugar.
Israeli Salad: finely diced tomato
and cucumber with fresh lemon
juice and olive oil dressing. Parsley
Smoked Whitefish Salad: dry, white and spring onions are sometimes
fish, smoked whole and made into a added, but not lettuce. Black and White Cookie:
salad or spread with mayo and celery or plain shortbread cookie with
minced onions and a bit of herbs. chocolate and vanilla icing.