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Friedman Family LJCC Jewish Food Festival menu

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  • 1. 8th Annual Friedman Family LJCC Jewish 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. tahini. 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.