What do you know about Amba?

A few days ago I tasted "Amba" - it's a kind of a condiment (or a sauce) popular at Iraqi jews' food. It's really tangy, it's made from mango, turmeric and fenugreek along with other spices.

Amba is great with falafel or shwarma in a pita.

I'll try to get a good recipe in the next few days to publish here.

A bit about latkes

Latkes - some call them Potato pancakes (spelled in Yiddish- לאַטקעס) are shallow-fried pancakes of grated potato and egg, often flavored with grated onion. Latkes can be topped with a variety of condiments, ranging from the savory (like sour cream) to the sweet (like applesauce or sugar), or they may be served ungarnished. Latkes are sometimes made from mashed potatoes to produce pancake-shaped croquettes.


Latkes are traditionally eaten during Hanukkah. The oil for cooking the latkes is a reminder of the miraculous oil that lasted for eight days when the Temple of Jerusalem was rededicated.
If I may note- I think latkes are great througout the year and not only for Hanukkah!

Let's get to the recipe:

4 cups peeled, grated potatoes

1 large onion, chopped

1 1/2 teaspoons salt

2 tablespoons flour

2 eggs pepper to taste

2 teaspoons chopped chives (optional)


Wash, peel, and grate the potatoes. Squeeze out liquid. Combine with onion, salt, flour, and pepper (and chives). Lightly beat the egg, and stir into the mixture.
Heat the oil in a skillet, and spoon in tablespoons of the mixture to make medium sized patties. Brown on one side, turn and brown lightly on the other. Repeat with the rest of the mixture.
Serve with applesauce, cottage cheese, yogurt, or sour cream.

Another Kosher blog

I noticed a new blog that's also dealing with Kosher cooking.
I thought you might want to have a look-
http://kosherrecipes.livejournal.com/

But don't forget to come back here!
My blog is better for sure!

Passover is here!

A Passover small flash game - shoot the chametz

A funny hagada by Angelmeir - in Hebrew

Chocolate Matzo Mousse Recipe

Ingredients

1. 10 matzo sheets
2. 1 cup red wine \ chocolate liquer
3. 1 cup heavy cream8 oz bittersweet chocolate
4. 1/4 cup chopped nuts

Directions

1. Heat the cream to boiling point. Add the chocolate and stir. Remove from heat, stirring until all chocolate has melted. Cool and refrigerate. Whip after cooling.

2. Wet each matzo sheet with wine or liquer, to your taste. Make sure to get them soaked, but not soggy!

3. Prepare the cake by layering one matzo sheet, spreading mousse on top and continuing this. When done spread mousse on sides and top.

4. Sprinkle nuts, refrigerate overnight

Recipe credit: link

Recipes for Passover

חג פסח שמח!

Chag Pesach Sameach!

I attach here a list of recipes for Passover:

(these are external links)

Traditional Passover Recipes

• Traditional Haroset


• Ashkenazi Charoset


• Israeli Chasroset


• Potato Matzah BallsMeaty Matzah Balls


• Simple Matzah Balls


• Traditional Matzah balls


• Matzah Brei


• Tzimmes


• Matzo Balls


• Chicken Soup with Matzo Balls


• Asian Chicken Soup


• Traditional Horseradish Recipe


• Mild Horseradish for Passover


• Salted Lemon Savoury


• Matza Balls in Vinegar


• Salmon Gefilte Fish


• Homemade Gefilte Fish

Chraime

Chraime is a popular Sephardic fish and vegetable casserole . It can also be eaten as an entrée. Normally served with challah.

I LOVE eating Chraime. In Israel there are some restaurants that serve it.

I found these recipes for Chraime:

CHRAIME (MOROCCAN FISH)--------------------------------------------------------------------------------
INGREDIENTS

2 POUNDS TILAPIA

2 LEMONS FOR LEMON JUICE

HARISSA SAUCE

4 CLOVES SLICED GARLIC

2 JALAPENOS

1 CUP CHOPPED CILANTRO

SALT

PEPPER

EXTRA VIRGIN OLIVE OIL

DIRECTIONS

Pour fresh lemon juice over 2 pounds of fresh Tilapia and let sit for 10 minutes. On stove, simmer garlic, jalapenos and Harissa sauce in Extra Virgin Olive Oil for 10 minutes. After 10 minutes, raise heat on the stove. Add in tomatoes, salt and pepper. Cook for another 10 minutes on high heat. After 10 minutes, add half the cilantro. Add fish, then add the rest of the cilantro. Let simmer for 20-30 minutes on low heat. After 20-30 minutes, the Chraime is ready to serve.

links:

another link can be found here

A restaurant at Tel Aviv that serves Chraime