Recipes
Oregano Cakes (Akrass Zaatar)
I have spent several years in Israel with my Palestinian friends. There I experienced flavors that as an American would seem over the top, but to the Arab they are life sustaining. In the middle east they consume fresh herbs in large quantities. In early spring when the wild oregano has first appeared in the fields these fragrant buns are made. They are served fresh out of the oven with a salad accompanied by olives and feta cheese. Dough: 1 teaspoon yeast 1/8 teaspoon sugar 3/4 cups warm water (110°) 2 cups flour 1 cup semolina flour 1/2 teaspoon baking
Traditional Irish Soda Bread Recipe
The Bread of Ireland A traditional Irish soda bread recipe that is moist and flavorful is achievable. This recipe is quick to make and delicious, add fresh herbs at dinner and raisins for breakfast. I’ve been told by friends it’s the best they’ve had. Very moist and flavorful unlike others that were dry and bland. I’ll tell you my secret, it’s the buttermilk from Grace Harbor Farms in Custer, WA. If this is not available at your grocer then choose a good quality from a local farmer. Add seasonal herbs for a even tastier bread. What is bread without a stone? Dull!
Hungarian Green bean soup
Hungarians love their vegetables, this Zöldbab leves is another favorite summer soup that's quick and easy to make. I enjoy this on a hot summer day, I realize soup is not considered a summer dish, however, this one has to be because when July hits the green beans are abundant. Simple meals are what feed hungry stomachs. No fast or frozen food was on their menu. Fresh vegetables and in the summer all kinds of melon that hydrated you with their sweet nectar. The soup was convenient and served at lunch. Grandma Gigi made the soup ahead and placed it in
Hungarian Zucchini Soup
Nothing warms the summer soul like this prolific little veggie called zucchini. With it's myriad of uses, this is one of my favorite. Every summer when visiting Gigi’s house we were greeted with this delicious zucchini soup. Grandpa István every summer would plant a large garden filled with plenty of this prolific vegetable. It was something even my children enjoyed on a hot summer day along with one of his sweet and juicy melons. Don't forget to use your Le Crueset dutch oven for a rich fawn broth. 6 medium sized zucchini grated 1 onion finely chopped 1 bunch of fresh
Hungarian Perogies (Derelye)
Grandma's recipe that your family will love. These little Hungarian perogies called derelye, translate roly-poly in Hungarian. They bring a level of comfort and satisfaction when you desire a sweet or savory treat. Hungarian derelye are traditionally topped with melted butter and toasted breadcrumbs. They can be shaped like a ravioli or like traditional perogies. Make them savory or sweet, they are special either way. Dough: 4-5 medium potatoes (900 grams) boiled potatoes, smashed 3 cup AP-flour (400 grams) 1 egg, medium 1 teaspoon salt 1 tablespoon sugar (optional for sweet version) Sweet: 1 pint of small curd cottage cheese
Hungarian Biscuits
Vajas Pogácsa Butter Biscuits Hungarian biscuits have graced the table of Hungarian families for centuries. It is not your traditional biscuit by far, it contains sour cream which makes it tender and moist. The rolling process produces the layers in the biscuit. No need to top with butter they are delicious all on their own. Serve these biscuits for breakfast or dinner. They do well at soaking up all the juices from my stuffed cabbage. 2 pkg. yeast 2.5 cups flour (sifted) 3/4 cups butter unsalted 3 egg yolks 3/4 cups sour cream 1 Tsp. salt Dissolve yeast with 3