Page 44 - HaMizrachi Chanukah 2021 - USA
P. 44
FOOD FROM ISRAEL
Ijeh b'Lahmeh
Janna Gur
T his delicacy hailing from this is one of my favorite lunch fixes.
Syrian Jewish cuisine is a
wonderful alternative to It is also great for sandwiches and
picnics.
the traditional Chanukah
latkes, with a big plus: As opposed to
the classic Ashkenazi potato latkes,
ijeh can be made in advance and
Janna Gurwas born in Riga, Latvia, and immi-
served at room temperature.
grated to Israel in 1974. She is the founder of
Called havitat yerek in Hebrew (lit- Al Hashulchan, the premier Israeli food and
erally "omelet with greens"), it is wine magazine, which she edited for almost
sold, stuffed in pitas, at many 30 years. She edited and developed nearly 40
roadside eateries and falafel Hebrew cookbooks, many of them national
joints. But the real thing, which bestsellers. For the last decade, Gur has been
also contains ground meat, is touring and speaking extensively about Israeli
found almost exclusively in and Jewish food in Israel and worldwide. She
Syrian Jewish homes. Deli- also hosted several culinary missions and led
cious and so easy to make, numerous food tours around Israel.
Ijeh b'Lahmeh To serve (optional): Remove to paper towels to drain.
Pita, bread rolls or a ciabatta To serve: Brush pita, bread rolls or ciabatta
(Herb & Meat Latkes) with olive oil and toast in a hot pan or
Olive oil
oven. Arrange the pancakes on the bread
Slices of red onion
(it will absorb the flavorful juices) and top
Ingredients (15-20 pancakes)
Chopped fresh herbs with onion, herbs, and tahini. If not serv-
4eggs Tomato slices ing immediately, store the pancakes in the
refrigerator - they are delicious cold or at
1 large onion, roughly chopped Tahini room temperature in a sandwich or as a
About 2 tablespoons matzo meal or light snack with freshly cut veggies and a
Preparation
breadcrumbs dollop of tahini.
Put all the ingredients, except for the beef,
1 bunch parsley pine nuts and oil, in a food processor. Pulse
only until herbs are chopped. Be careful not Variation (for a vegetarian option):
1 bunch cilantro
to overwork, lest the herbs turn mushy.
Skip the meat. Increase the amount of
½ bunch mint Transfer to a bowl. breadcrumbs or matzo meal to 5 table-
3 to 4 scallions Add ground beef and pine nuts (if using spoons. You might also want to add 1 to
them) and mix thoroughly. 2 chopped and slowly sauteed onions for
300 grams (about 10 ounces) ground beef
Heat a little bit of oil in a large non-stick extra flavor.
(or a mixture of lamb and beef)
frying pan. With a large spoon, ladle pan-
Salt and freshly ground black pepper cakes 7 cm (3 inches) wide and fry on
medium heat for 3 to 4 minutes on each • Originally published in Jewish Soul Food
2 to 3 tablespoons pine nuts (optional)
side, until deep golden. Be careful not to from Minsk to Marrakesh (Shocken Books).
Vegetable oil for frying crowd the pan (work in batches). Photography by Daniel Lailah.
44 I HAfv11ZRACHI
