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Recipes from Around the World, Part 2

April 26, 2015 | by Elizabeth Kurtz

Exciting recipes from China, Morocco, Tunisia, and Israel.

I continue my virtual travels through the Middle East, Asia, and Morocco, this month and enjoy the dynamic flavors, incredible scents and cuisines of these cultures. Like Jewish homes, the recipes, ingredients, and flavor combinations are consistent through the generations and recipes are based down from mothers to daughters. Take a trip to China, Morocco, Tunisia, and Israel with these exciting recipes and new flavors to enjoy.

Chinese Orange Beef And Broccolini

Chinese Orange Beef And BroccoliniServes 4

  • 1 large orange (about ½ lb.)
  • 1 tablespoons cornstarch
  • 1 ½ tablespoons sugar
  • 2 tablespoons red wine
  • ¼ cup soy sauce
  • 2 lbs. pepper steak, or sliced minute steak, sliced very thinly crosswise
  • 5 – 10 dried hot chiles
  • 12 ounces broccolini, cut into 3-inch pieces, stalks split to make them ½ inch thick
  • 5 tablespoons canola oil
  • 2 tablespoons matchstick slices of ginger
  • 1 tablespoon minced garlic
  • 4 green onions, sliced into 1-inch pieces
  • 2 tablespoons distilled white vinegar
  • Steamed rice for serving

Juice oranges into a large bowl, yielding about 1/3 cup. Reserve peels. Whisk in cornstarch, sugar, wine and soy sauce. Add beef and chiles and marinate for 30 minutes.

Place 2 inches of water into a small saucepan. Bring to a boil. Scrape out pulp and pith from orange peels. Add cleaned peels to water and cook, covered for 2 minutes. Drain and cut into long ½ -inch wide strips, discard stems.

In a 12-inch sauté pan, heat ½-inch of water to a boil. Add broccolini, cover and cook, until tender, 4 minutes. Drain and rinse with cold water.

In a large sauté pan, heat oil, over medium heat. Add ginger and orange strips. Cook for 1 minute or until golden. Increase heat. Remove meat from marinade (reserving marinade). Add meat and chiles to pan and stir-fry until almost cooked through, about 4 minutes. Add garlic and onions and cook an additional 2 minutes. Add broccolini, vinegar, and reserved marinade and cook for 2 minutes or until heated through. Sauce should bubble and thicken slightly. Serve with steamed rice.

Moroccan Spiced Turkey

Moroccan Spiced TurkeyServes 8 – 10

  • One 12-pound turkey, patted dry
  • Kosher salt
  • Pepper
  • 1 lemon, quartered
  • 4 sage sprigs, plus 1 1/2 teaspoons finely chopped sage leaves
  • 1 head of garlic, halved crosswise
  • 1/3 cup fresh grapefruit juice
  • 1/4 cup fresh orange juice
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons fresh lime juice
  • 2 tablespoons Ras el hanout, available by McCormick or Pereg (see note)
  • Store Bought Chutney or onion jam, for serving

Put the turkey on the rack of a roasting pan. Season the turkey cavity with salt and pepper and stuff the lemon quarters and sage sprigs inside. Tie the legs together, season the turkey all over with salt and pepper and let stand at room temperature for about 1 hour.

Preheat the oven to 400°. Wrap the garlic in foil and roast for 1 hour, until very tender. Let cool completely, then squeeze the cloves into a medium bowl. Whisk in the citrus juices along with the Ras el hanout and chopped sage.

Brush the turkey all over with the citrus-garlic mixture. Roast in the lower third of the oven for 30 minutes, then baste with the citrus-garlic mixture. Reduce the oven temperature to 325° and continue to roast, basting every 30 minutes, for 2 hours and 15 minutes longer, until an instant-read thermometer inserted in an inner thigh registers 165°. Transfer the turkey to a board; let rest for at least 30 minutes or up to 1 hour. Carve the turkey, drizzle with any pan juices and serve with chutney.

Note: Ras-el-hanout: Blend of cardamom, cinnamon, cloves, turmeric and coriander. It’s a North African spice blend and is amazing sprinkled on lamb before grilling or roasting, adds warm flavor to rice pilaf or couscous and delicious added to cholent.

Tunisian Spiced Chicken and Chickpeas

Tunisian Spiced Chicken and ChickpeasServes 6

  • 1/2 cup Tofutti sour cream or mayonnaise
  • 1/3 cup coarse harissa* or 3 tablespoons Sriracha sauce
  • 1 tablespoon lemon juice
  • 1 teaspoon kosher salt
  • Pepper
  • 2 lbs. chicken pieces, bone-in, skin-on, about 1 whole chicken
  • 1 can (15 oz.) chickpeas, drained and rinsed
  • 1 large red onion, halved lengthwise and thinly sliced into half-moons
  • 1 pound carrots, peeled and sliced on the diagonal about 1/4 in. thick
  • 1/3 cup coarsely chopped cilantro or parsley

In a bowl, whisk sour cream, harissa, lemon juice, salt, and several grinds of pepper. Add chicken; turn to coat. Chill, covered, 4 to 8 hours. Remove from refrigerator 30 minutes before cooking.

Preheat oven to 425° with a rack set in upper third. In a bowl, combine chickpeas, onion, and carrots. Season lightly with salt and toss to blend. Place vegetables in a 9- by 13-in. baking dish. With a rubber spatula, redistribute marinade so it evenly covers both sides of chicken. Set chicken and any marinade on vegetables, skin side up. Bake until chicken is deeply browned, about 45 minutes.

Sprinkle with cilantro.

*Find harissa, a Tunisian chile-and-spice paste, at well-stocked grocery stores, made by Sabra and other international brands.

Israeli Chocolate Tahini Truffles

Israeli Chocolate Tahini TrufflesMakes 20

  • 3 ounces bittersweet chocolate, melted
  • ½ cup tahini
  • 2 tablespoons sugar
  • ½ teaspoon cinnamon
  • 1 teaspoon kosher salt, plus more
  • 1 teaspoon vegetable oil
  • ¼ cup toasted sesame seeds, or crystallized coarse sugar or confectioners’ sugar

Place a parchment-lined baking sheet in the refrigerator to chill. Mix chocolate, tahini, sugar, cinnamon, and 1 tsp. salt in a medium bowl with a rubber spatula; chill until firm, about 15 minutes.

Scoop chocolate mixture by the heaping teaspoonful and roll into balls. Place on chilled baking sheet. Chill 5 minutes, then roll in toasted sesame, or crystallized coarse sugar to fully coat. Or sprinkle with confectioners’ sugar. Chill 10 minutes. Can be prepared a day or two ahead of time and stored in refrigerator until ready to serve.

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