deli on nitza_311.
(photo credit: Courtesy)
There’s nothing quite like a kosher Jewish delicatessan for us Anglos, and we all have our favorites, from New York to London, and Johannesburg to Sydney. Six months ago, we opened The Deli on Nitza in Netanya, hoping to provide the high standards, clean conditions and heimish atmosphere of a top-class delicatessan in any cosmopolitan center.
My partners, Stephen Cohen and his son, Bradley are all former South Africans known for our biltong and boerewors. But we boast a wide range of deli delights, including gevilte fish and other Pessah specials, and we have become famous for our hot beef on rye and boerewors rolls which will be available again after the holiday. Our slogan is “For the taste of it, and we cook with unique flavors and spices.”
Here are two of our favorite recipes for you to try over Pessah.Parev Chocolate Cake
1 cup sugar
6 eggs separated
100g chocolate chips
Half-cup chopped walnuts
1 cup matza meal
Cream margarine with sugar and yellow of eggs.
Then add Chocolate chips, walnuts and matza meal.
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Separately beat egg whites until stiff, fold into creamed mixture.
Bake at 180c for 40 minutes.
4 Tbs water
2 Tbs coffee
6 Tbs sugar
Melt down and spread over cake.Barbecue sauce for rare roast
2 cups ketchup
3 garlic cloves crushed
1 cup sweet red kiddish wine
2 Tbs honey or dark brown sugar
1 Tbs ginger
1 Tbs crushed peppers
2 Tbs olive oil
Mix together, and use as an overnight marinade.The writer is co-owner of The Deli on Nitza.
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