Corned Beef; deli meat cured from
beef brisket and seasoned with pickling
spices, garlic, and dry mustard.
Bureka: light, ...
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Friedman Family LJCC Jewish Food Festival menu

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Friedman Family LJCC Jewish Food Festival menu

  1. 1. 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 tahini. 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.. Jewish Food Festival 8th Annual Friedman Family LJCC Rugelach: pastry dough filled with golden raisins, nuts, cinnamon, and sugar.

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