Cooking Class: A family feast

Prepare a large dinner without knocking yourself out.

September 13, 2012 11:21
4 minute read.
Slow Roast

Slow Roast. (photo credit: Lital Arazi)


Dear Reader,
As you can imagine, more people are reading The Jerusalem Post than ever before. Nevertheless, traditional business models are no longer sustainable and high-quality publications, like ours, are being forced to look for new ways to keep going. Unlike many other news organizations, we have not put up a paywall. We want to keep our journalism open and accessible and be able to keep providing you with news and analyses from the frontlines of Israel, the Middle East and the Jewish World.

As one of our loyal readers, we ask you to be our partner.

For $5 a month you will receive access to the following:

  • A user experience almost completely free of ads
  • Access to our Premium Section
  • Content from the award-winning Jerusalem Report and our monthly magazine to learn Hebrew - Ivrit
  • A brand new ePaper featuring the daily newspaper as it appears in print in Israel

Help us grow and continue telling Israel’s story to the world.

Thank you,

Ronit Hasin-Hochman, CEO, Jerusalem Post Group
Yaakov Katz, Editor-in-Chief


If your family and friends are all coming for dinner this holiday, try the following recipes. They will cover your table with festive dishes and still leave time for you to rest. The recipes are courtesy of the White Chef, Tnuva.

Makes 16 entrees

✔ 600 gr. Turkish puff pastry (Ma’adanot)
✔ 500 gr. ground rib lean meat (Shpondra)
✔ 500 gr. shoulder ground meat
✔ 2 onions, chopped and fried in vegetable oil until golden
✔ 1 clove garlic, minced
✔ 1 tsp, salt
✔ 1⁄2 tsp. cinnamon
✔ 2 tsp. cumin
✔ 4 Tbsp. crushed pistachios
✔ 1 egg
✔ Sesame seeds
✔ Oil Mix both ground meats together.

Be the first to know - Join our Facebook page.

Add salt, cinnamon and cumin. Pour 2-3 Tbsp. oil into a pan and sauté 1⁄3 of the meat. When the meat is cooked through, remove from heat into a sieve and let liquids drip. Continue cooking the rest of the meat in the same way.

Let cool.

Mix meat with the fried onions, garlic, crushed pistachios and egg.

Cut the pastry into two 24x24-cm. squares.

Line a 28x28-cm. baking dish. Place 1 pastry square in the bottom. Place the meat mixture on top and press with your hand. Place the second pastry square on top and press with your hand.


Using a very sharp knife, carefully cut the pastry into 16 squares. Brush the pastry with a beaten egg and sprinkle with sesame seeds.

Bake at a preheated 180º oven for 45 minutes.


✔ 1 whole shoulder roast (Adom Adom); ask the butcher to cut away fat
✔ Rosemary
✔ Kosher salt
✔ Crushed black pepper
✔ 1 whole head of garlic, cut in half
✔ Olive oil
✔ 2 red onions, quartered
✔ 5 fennel bulbs, quartered
✔ 2 lemons, sliced
✔ 1⁄4 cup silan To make the roast: Heat oven to 120º.

Rub the meat with olive oil on all sides.

Season with salt and pepper and place 2 rosemary sprigs and lemon slices on the meat. Place the meat on aluminum foil, place the halved garlic next to it. Roll the meat in the foil so it is closed tightly on all sides. Place in a baking pan and bake for 6 hours. After 6 hours, turn the oven off but do not open the oven door; let the meat cool inside. This can be done in advance.

To prepare the vegetables: Mix onions, fennel, lemon and silan. Place on a baking dish and bake in a 200º oven for 20 minutes until vegetables are golden.

To serve: Remove foil, place the meat in a baking dish with the vegetables and pour all the liquids on it. Heat the oven to 200º and place the meat and vegetables in the oven only until heated through. Serve immediately in the baking dish or transfer to a serving platter and arrange the vegetables around the meat.

Serve with rice or potatoes.

Click for more JPost High Holy Day features


✔ 3 cups rice
✔ 2 to 3 Tbsp. fresh coriander, chopped
✔ 3 to 4 Tbsp. fresh dill, chopped
✔ 2 to 3 Tbsp. fresh parsley, chopped
✔ 2 tsp. minced garlic
✔ Oil
✔ Salt
✔ 2 to 3 Tbsp. crushed pistachios
✔ 2 to 3 Tbsp. light raisins
✔ 2 to 3 Tbsp. dried cranberries
✔ Seeds from 1⁄2 pomegranate
✔ 2-3 Tbsp. sliced white almonds, slightly roasted

Wash the rice well until water is clear.

Soak the rice in clean cold water about 1 hour. Drain.

Boil 6 cups of salted water in a large pot. Add the rice and cook over medium heat for 10 minutes. Drain. In the same pot, fry the garlic in a little oil, add the drained rice and all the chopped herbs and mix well. Add 1 cup of salted boiling water, mix and cover the pot tightly. Cover with a clean kitchen towel to keep steam in the pot.

Cook over low heat for 15 minutes.

To serve: Place the rice on a serving dish and sprinkle with pistachios, raisins, cranberries, pomegranate seeds and roasted almonds.


✔ 1 package mini carrots (Sunfrost)

✔ 1⁄2 cup olive oil
✔ Juice of 2 lemons
✔ 2 tsp. salt
✔ 2 tsp. cumin
✔ 2 cloves garlic, minced
✔ 2 tsp. sweet paprika
✔ 2 Tbsp. hot Arisa sauce (optional)

Cook carrots. Mix all the dressing ingredients and pour over the carrots. Let stand for 1-2 hours before serving.


✔ 1 package (600 gr.) whole tender yellow beans (Sunfrost)
✔ 3 cloves garlic, minced
✔ 2 Tbsp. oil
✔ 4 Tbsp. balsamic vinegar mixed with 2 tsp. sugar
✔ Salt and pepper
✔2 cups arugula leaves
✔ 1 red onion, sliced

Cook beans in salted boiling water for 3-4 minutes. Remove from heat, drain, rinse in cold water and drain again. When completely cooled, put beans in a bowl, add the rest of the ingredients except the arugula and toss. Just before serving, add the arugula.

Join Jerusalem Post Premium Plus now for just $5 and upgrade your experience with an ads-free website and exclusive content. Click here>>

Related Content

Cooking class
June 11, 2014
Cooking Class: Lump it, love it