paprika

Estonian Turkey with Matzah Stuffing

March 12, 2013

Author: JDCEntwine

Recipe courtesy of Larisa Simonova from Tallinn, Estonia. Read more about the JDC and Estonia.

 

Ingredients:

1 large turkey

For the stuffing:

• 10 pieces of matzah, crumbled • 1 1⁄2 cups white wine

• Vegetable oil

• 2 medium-sized onions, cubed • 2 tablespoons soup mix

• 1 stalk celery, diced

• 10 rosemary twigs

• 3⁄4 to 1 cup walnuts, chopped

For the basting oil:

• 1⁄2 cup olive oil

• 1 1⁄2 teaspoons mustard

• 1⁄2 teaspoon black pepper • 1⁄2 teaspoon paprika

Preparation:

Heat oven to 350 degrees.

Clean turkey thoroughly.

To prepare the matzah stuffing: soak matzah in a dish with the white wine until soft. Fry the onion in vegetable oil until the onion turns golden. Mix the onion together with the matzah, then add the celery, rosemary, and walnuts.

Mix olive oil, mustard, black pepper, and paprika in separate dish and then smear on turkey using your

hands. Stuff turkey with the matzah stuffing, placing any additional stuffing under the turkey. Cover with foil and roast for at least 3 hours, turning it from time to time, until bird is tender and golden.

 

Moroccan Fish from Israel

March 12, 2013

Author: JDCEntwine

 

 

Recipe courtesy of Rachel Tachvilian from Beit Shemesh, Israel. Read more about the JDC and Israel.

Ingredients:

• 4 slices tuna or Nile perch (if available)

• 2-3 ripe tomatoes

• Salt (for marinating fish and for sauce)

• Lemon juice

• 1⁄4 teaspoon turmeric

• 1⁄2 teaspoon chicken-flavored

(meatless/”pareve”) soup mix

• 2-3 cups boiling water, plus more

boiling water if using tuna

• Handful of fresh chopped cilantro

• 1 red pepper, chopped

• 1 long chili pepper, preferably dry, cut

into wide strips

• 1 clove fresh garlic, peeled and

chopped

• About 1⁄4 cup vegetable oil

• 1 tablespoon sweet red paprika

Preparation:

Sprinkle salt and lemon juice over fish and let marinate for 30 minutes. In the meantime, prepare sauce by peeling the tomatoes and placing them into a wide pot. Add salt, turmeric, and soup mix and bring to a boil. Mash cooked tomato mixture (can use a potato masher), then add 2-3 cups boiling water to the pot. Bring sauce to a simmer.

Rinse fish: if using tuna, rinse it first with boiling water and then with tap water; if using Nile perch, rinse it

with tap water. Place slices of fish on top of sauce in the wide pot. Lay chopped cilantro, pepper strips, and chopped garlic on top of fish. Bring mixture to a boil. In the meantime, thoroughly combine the oil and sweet paprika in a separate dish and add to the fish mixture. After the fish has boiled for 10 minutes, reduce heat to a simmer. Simmer fish for about 30 minutes more. Serve fish with sauce, hot or at room temperature.

Serves 4 people