Jewish cuisine, like the cuisine of other countries, has its own specifics. First of all, the unusualness manifests itself in the blending of the culinary traditions of the primordially Jewish traditions with those of the countries where representatives of this ancient people live. And traditional Jewish cuisine goes back centuries and is often associated with the observance of certain religious customs.
In Jewish baking, the main preference is given to the lean and sandless test . At what, often happens, half of the basis of the test is occupied by eggs. Also characteristic for the preparation of confectionery products is the sharing of honey and sugar, approximately in equal proportions.
Almond trees grow in Israel everywhere as well as in other countries of the Mediterranean region: Italy, Spain, Greece, Morocco. Therefore, almonds are very often used in the kitchens of these countries.
Almond shortbreads
Ingredients:
- almonds - one and a half cups;
- egg whites - 6 pcs .;
- powdered sugar - one and a half cups;
- wheat flour - 2 cups;
- salt;
- vegetable oil - 2 tablespoons.
Preparation
Almonds are cleaned and crushed in a mortar. Beat whisk in a thick and strong foam. We pour sugar powder into the proteins gradually, gently stir. Add the almonds and gently, in pieces, pour in the flour, add salt and mix well.
We bake a pan with any vegetable oil. We type and spread out the dough, forming in the form of balls or semicircles. We put in a hot oven (180 degrees), we bake for 15-20 minutes. Korzhiki cool and serve for a treat.
Another type of biscuits - zuker-leks. They are baked on Pace. This festival has several names and interpretations: Hag ha-Matsot - a reminder of the time when Jews during the slavery lived on matzah, Hag Aviv - the triumph of spring, at this time is celebrated by Paysah, Hag ha-Herut - there is a celebration of freedom in memory about the historical Exodus of the Jews from Egypt.
Korzhiki zuker-lekah
Ingredients:
- wheat flour - 1 glass;
- sugar - 1 cup;
- eggs - 4 pieces;
- vegetable oil - 2 tablespoons.
Preparation
We break eggs and carefully separate the proteins from the yolks. Separately, yolks are ground in a deep bowl with two tablespoons of sugar to a lush foam, pour in the flour and mix.
Proteins and the remaining sugar whipped into a foam, put them in a bowl with yolks and mix everything until smooth. On a greased baking sheet spread the dough using a teaspoon. The dough should not touch each other.
Bake for 15 minutes at 180 degrees. Baked biscuits zuker-leks put on the table in a cooled form.
Spicy crusts and dips - lekeh - are traditionally baked on Rosh Hashanah (New Year). They are a symbol of all the good that awaits man next year.
Spicy crusts
Ingredients:
- wheat flour - 1 glass;
- granulated sugar - 3/4 cup;
- light honey - 1 glass;
- eggs - 2 pieces;
- ginger root - 4 cm;
- orange - 1 piece;
- soda - 1 teaspoon;
- ground ginger - 1 teaspoon;
- ground cinnamon - 1 teaspoon;
- vegetable oil - 4 tablespoons.
Preparation
With orange scrape the zest and squeeze the juice. We rub the ginger root on a fine grater. In a deep bowl, sift flour, add sugar, soda, ground ginger and ground cinnamon. Stirring.
In the mixture, pour in honey and oil, drive in eggs, add orange zest. Mix again, and then pour in orange juice and
Oven heat up to 180 degrees. The dough is smoothed on a table, sprinkled with flour. Cut out round or curly crusts. We spread them on a greased baking sheet. Bake to a ruddy golden color. On the table we serve chilled crusts.
To make the biscuits become more fragrant, they need to be refrigerated in a foil and left at room temperature for two hours.