Market fresh

Cook a vegetarian meal to break the fast

By NERIA BARR
October 2, 2014 10:16
Vegeterian food

Vegeterian food. (photo credit: ANATOLI MICHAELO)

 
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Tali Friedman of L’Atelier Tali Fried - man has been leading culinary tours through Jerusalem’s Mahaneh Yehuda market for five years now. As a trained chef and veteran of some of Israel’s top restaurants, the Jerusalemite who grew up near the market knows the shuk and its vendors like the back of her hand.

The tours begin with an exploration of the market’s best shopping spots and secret places, stopping for tastings and purchasing of ingredients. During the tour, a menu is formed based on what is available that day, as well as ideas from participants. The tour ends with a cooking workshop and a meal.

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We asked Friedman to give us a few recipes for dishes to serve before and after the Yom Kippur fast, using fresh produce that is available in the market now.

When it comes to fasting, she says that two of the biggest mistakes many people make are eating a huge, hard-to-digest meal before they fast, and eating a huge, hard-to- digest meal when they break the fast.

After traditionally breaking the fast with a piece of dry cake and sweet tea, eating a light vegetarian meal rather than a large and heavy meal is sound advice.

Here are a few recipes that will also be ideal when entertaining during Succot.

GREEN SALAD WITH PEAR AND PARMESAN CHEESE Serves 6
✔ 1 small package (175 gr.) baby greens
✔ 1 small lettuce, leaves torn by hand
✔ 2 shallots
✔ Handful chopped walnuts For the saffron pear
✔ 1 large pear, cored and sliced
✔ 1 cup white dry or semi-dry wine
✔ 3 or 4 threads saffron For the vinaigrette dressing
✔ Juice of 1 lemon
✔ 1 Tbsp. honey
✔ 1 Tbsp. mustard
✔ 5 walnuts
✔ ¼ cup olive oil
✔ Garnish: 50 gr. Parmesan cheese To prepare the dressing: Using a hand blender, mash all the ingredients until smooth. Set aside.



To cook the pear: In a small pot, bring the wine to a boil. Add the pear slices and the saffron and cook together until the liquid reduces. Let cool.

Put the salad ingredients in a salad bowl; add the contents of the pot. Drizzle with the dressing – add a little at a time, taste and add according to taste. Do not drown the salad with dressing. Season with salt and pepper to taste and garnish with shavings of Parmesan cheese.

GREEN RICE Serves 4 to 6
 ✔ 2 cups long-grain rice
✔ 1 onion, finely chopped
✔ 1 leek, washed and finely chopped
✔ 2 garlic cloves, minced ✔ 1 bunch parsley leaves, chopped
✔ 1 bunch cilantro leaves, chopped 9 October 2, 2014 weekend
✔ 5 large chard leaves, thinly sliced
✔ Juice of 3 lemons
✔ ¼ cup pomegranate molasses
✔ 5 tomatoes, grated
✔ Olive oil Fry the onion in a little oil until transparent. Add the leeks and continue sautéing until golden. Add the tomatoes and cook for 2 minutes. Add the chard and the herbs and continue cooking for 2 minutes.

Add the garlic and the rice. Mix and add boiling water to cover the rice. Place the lid on the pot and cook for 20 minutes or until rice is done and liquids are absorbed.

Add lemon juice and pomegranate molasses, season with salt and pepper and cook for 2 minutes. Taste – if rice is not sour enough, add more pomegranate molasses.

Serving suggestion: Top each serving with 2 Tbsp. goat yogurt.

CARROT, MELON AND CHILI SALAD Serves 4
✔ 3 large carrots
✔ 1 orange melon, peeled
✔ 1 chili pepper, seeds removed, sliced very thinly
✔ Handful cilantro leaves
✔ 1 tsp. sesame seeds
✔ 1 tsp. black sesame seeds
✔ 1 tsp. wasabi-coated green sesame seeds (if you can find them in the market)
✔ ¼ cup olive oil
✔ Juice of 1 lemon
✔ A few drops sesame oil Wash and peel carrots. Using the peeler, slice long and wide strips of all the carrots.

Use the peeler to slice long and thin strips of the melon as well.

Carefully transfer the melon and carrot strips to a bowl. Add the sesame seeds and chili pepper. Use as much of the chili as you like. If you don’t like it hot, use less.

Toss the salad carefully so as not to break the strips.

Season with a little salt and a few drops of sesame oil.

STUFFED VINE LEAVES Serves 6
✔ ½ kilo vine leaves, stems cut off
✔ 1½ cups long-grain rice, washed and drained
✔ 1 clove garlic, minced
✔ 3 onions, chopped
✔ Handful of each: chopped parsley and mint leaves
✔ Juice of 4 lemons
✔ 1 tomato, grated
✔ ½ cup olive oil
✔ Salt and pepper
✔ 4 potatoes, peeled and sliced Place the vine leaves one on top of the other with the rough side down.

Fry onion in a little oil until golden.

Add the rice, tomato and garlic and sauté for a few minutes.

Season with salt and pepper; add the herbs and mix. Transfer the contents of the pot to a strainer.

Boil a lot of water in another pot. Place the pile of leaves, rough side down, in the boiling water for 1 to 2 minutes, drain and turn the pile upside down.

To fill the leaves, pick one at a time.

Place a small amount (a “finger”) of the rice on one side, fold the sides to the cen - ter and roll. Continue with all the leaves.

Pour 1 to 2 Tbsp. of oil in a wide pot.

Line the pot with the potato slices. Ar - range the stuffed leaves around the pot.

Add 3 cups water and juice of 4 lemons and season with salt.

Place an overturned plate on the stuffed leaves as weight. Cook over low heat for 2 or more hours.

To serve, garnish with pomegranate seeds.

■ Photos and recipes courtesy of L’Atelier Tali Friedman, 14 Haharuv Street, Jerusalem. Tel: (02) 537-0666; www.talifriedman.co.il

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