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