At the markets, you can feel the excitement of people making plans and starting to get organized for the large holiday meals.
By PASCALE PEREZ-RUBINSea bass with cooked vegetables(photo credit: DROR KATZ)
The period between the start of the school year and the beginning of the High Holy Day season is very dear to my heart. It’s a time when our children are excitedly venturing into new schools or classes and settling into their new settings, while we adults are happily getting back into our old routines and doing our best to help our children make a smooth transition.This year, however, this period is quite short and Rosh Hashana is just around the corner.At the markets, you can feel the excitement of people making plans and starting to get organized for the large holiday meals. And so, now that we have just a few days before the Jewish New Year, I’ve chosen to bring you recipes for main dishes that are simple, quick and easy to prepare so that we can spend our time getting ready for the holiday.The first dish is a beef and potato recipe with cumin; the second is chicken liver with potatoes; the third is a fillet of sea bass on a bed of steamed vegetables; and the fourth is meatballs in a tomato sauce that is a favorite among children. And, of course, I couldn’t resist adding a dessert recipe that can make every meal complete.Chicken liver with potatoesThis recipe is wonderful served with bread, which you can use to soak up extra sauce.Makes 4-5 servings¹⁄3 cup oil1 large onion, chopped finely
500 gr. chicken livers, cleaned and koshered (roasted over an open flame and salted)4 medium potatoes, cubedSalt and pepper, to taste½ to ¾ tsp. turmeric¼ tsp. (or 1 stick) cinnamon½ cup waterHeat the oil in a large, flat pot and fry the onion until it is translucent. Add the liver and fry for 5 to 6 minutes, while gently stirring. Add the potatoes and fry for another five minutes until lightly browned.Add the spices and gently stir. Pour the water over the mixture, cover and cook over low flame for 45 minutes. Serve over puree, white rice or ptitim.Apricot, coconut and almond pastriesMakes 40 to 50 pieces1 package (400 gr.) store-bought phyllo dough1 jar of apricot jam 1 cup roasted coconut flakes1 cup walnuts, chopped½ cup roasted almonds, chopped1 tsp. cinnamon½ cup powdered sugarCut the phyllo dough into four pieces and roll out each piece thinly on a floured workspace. Spread apricot jam generously on dough.Mix together the coconut, walnuts, almonds and cinnamon and sprinkle on top of jam. Roll up from side closest to you.Place the rolls evenly spaced on greased baking paper so that the open side is face-down. Bake for 15 to 20 minutes in an oven that has been preheated to 200º until golden brown.While the rolls are still hot, sprinkle with powdered sugar. Let cool a little and then cut into pieces that are 1.5- to 2-cm. thick. Let cool completely and store in an airtight container.Translated by Hannah Hochner.Beef and potato stew with cuminMakes 6 to 8 servings4 Tbsp. canola oil2 large onions, chopped finelyCloves from an entire head of garlic, crushed1.5 cups crushed tomatoes1 kg. beef shoulder, cut into medium cubes100 gr. tomato paste1½ tsp. spicy paprika or harissa1 tsp. sweet paprika2 tsp. lemon juice1 Tbsp. cumin3 to 3½ cups water ½ tsp. salt4 medium potatoes, quarteredHeat the oil in a large pot and fry the onion and garlic until translucent. Add the tomatoes and stir for 3 to 4 minutes. Add the meat, tomato paste, paprika and lemon juice. Stir-fry for 10 minutes.Add the cumin, half of the water and the salt. Stir and cook for 30 minutes over a medium-low flame.Add the rest of the water and bring to a boil. Add the potatoes, stir and make sure that the water reaches at least 1 cm. above the vegetables (if it doesn’t, you can add more).Cover and cook over low flame for another 90 minutes until the beef has softened.Sea bass with cooked vegetablesIt’s important to me that children be willing to eat fish, so sometimes I prepare it in a tomato sauce (that might remind them of ketchup) or with vegetables they love, as I describe in the recipe below. The most important thing is that they’re willing to eat fish.Makes 4 to 6 servings500 to 800 gr. sea bass/sea bream/ mackerel/Nile perch1 onion, sliced2 large carrots, sliced1 green pepper, sliced1 red pepper, sliced2 large tomatoes, sliced2 large potatoes, sliced5 cloves garlic, chopped¼ cup olive oil2 Tbsp. tomato paste1 to 1½ cups water¼ tsp. sugar½ tsp. sweet paprikaSalt and pepper, to taste½ tsp. cumin3 sprigs coriander, chopped3 sprigs parsley, choppedRinse fish and cut into 4 to 6 pieces. Heat oil in a large, flat pot. Fry the garlic for 1 to 2 minutes. Add the onion, carrot, peppers and tomatoes. Stir-fry for 2 to 3 minutes.Add the potatoes, tomato paste and water and mix. Add the spices, stir, cover and bring to a boil. Lower the flame and continue cooking for 10 more minutes.Add the fish and shake the pot so that the sauce covers all the pieces. Add the herbs and spices and stir gently. Cook over a low flame for 20 minutes. Shake the pot every once in a while to make sure the pieces of fish are covered with sauce.Meatballs in tomato sauceThis simple recipe is a favorite among adults and children alike.Makes 35 to 40 meatballs1 kg. ground beef3 large potatoes, coarsely grated3 medium onions, coarsely grated20 sprigs of parsley, chopped10 sprigs of coriander3 cloves of garlic, crushed3 large eggs1 Tbsp. chicken soup powder½ tsp. black pepper, ground½ tsp. baharat½ tsp. salt½ tsp. baking soda½ to ¾ cup matza meal (or 1½ slices of bread soaked in water and then squeezed well)Oil for fryingTomato sauce:3 Tbsp. olive oil1 large onion, chopped thinly6 cloves of garlic, crushed1 tomato, chopped thinly3 Tbsp. tomato paste½ tsp. salt¼ tsp. spicy paprika1 tsp. sweet paprika½ tsp. sugar¼ tsp. cinnamon2½ to 3 cups waterTo make the meatballs, mix the meat, potatoes, onion, parsley, coriander and garlic together in a large bowl. Add the eggs, soup powder, pepper, baharat, baking soda and matza meal. Mix well. If the mixture is too watery, add a little more matza meal. Let rest in the fridge for 30 minutes.Heat oil in a large pot. Form 5-cm. balls and fry them on two sides until nicely browned.To prepare the sauce, heat the oil in a pan and fry the onion and garlic for 1 to 2 minutes until translucent. Add the tomatoes, tomato paste and spices. Stir.Add the water and bring to a boil.Add the meatballs. Cover and cook over a low flame for 15 to 20 minutes. Serve over white rice.
