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100 Best Jewish Recipes: Traditional and Contemporary Kosher Cuisine from Around the World is a compilation by Judi Rose of her mother’s (Evelyn Rose) favorite and most-loved classic dishesfrom the diverse and adaptive Jewish cuisine. The reader is taken on a culinary journey from Jewish communities around the worldwithrecipes from Hungary, Austria, Germany, Israel, Greece, Indonesia, the Netherlands, Iran, Denmark, Armenia, Spain, Russia, Syria, Egypt, and other regions in the Middle East, Mediterranean, and Europe. I will also be sharing her recipe for Albondigas al Buyor (Greek-Jewish Meatballs in a Sweet-and-Sour Sauce) following the review.
Disclosure: I received this book from Interlink Books in exchange for my honest review. All comments and opinions are my own. This post contains Amazon affiliate links. If you purchase something through the link, I may receive a small commission at no extra charge to you.
Evelyn and Judi Rose
British food writer Evelyn Rose was the authority on Jewish cuisineas the food editor of the UK’s oldest Jewish newsletter, theJewish Chronicle, for over thirty years and author of The New Complete International Jewish Cookbook. She was awarded an MBE in 1989 and was an Honorary Life Fellow of the Institute of Home Economics. She died in May 2003. Her daughter, Judi, cooked alongsideher for over 30 years and they created two cookbooks together, including Mother and Daughter Jewish Cooking in 2000. Judi lives in London and New York and is also a food writer, consultant, and culinary expert.
100 Best Jewish Recipes
Chapters are divided based on course: Introduction; Festivals and Food; Small Plates; Soups; Poultry; Meat; Fish; Vegetables and Side Dishes; Bread, Bakes, and Desserts; Basics; and Adapting Recipes for the Kosher Kitchen.
The book begins with an introduction toJewish cooking, its dietary laws, and influences from other cultures. There is even a guide for adapting other recipes for the kosher kitchen such as substituting butter and dairy products, chicken stock, and shellfish. Alist of Jewish festivals (Rosh Hashanah, Yom Kippur, Sukkot, Simchat Torah, Chanukkah, Purim, Pesach, and Shavuot) and what foods are prepared for each is also included.
Measurements are provided in US Customary and Metric. Most of therecipes include a headnote with background information and serving guides. The name is listed in the original language and English when applicable. Storing and making ahead information are also givenwith portion size. I personally appreciated knowing whether the meal could be made in advance or frozen and for how long.
Photography is provided by Clare Winfield. Many of the recipes include a beautifully-styled full page color photo of the finished dish.
This book is great for home cooks, beginner to more experienced,interested in Jewish cuisine and culture. The recipes are well-written andincredibly accurate. This is the first cookbook I have come across that actually states how many grinds of pepper to add. Recipes range from weekday dinners to those made to impressfor special occasions. Most of the ingredients can easily be found in the average American grocery store. Some of the more difficult to find productsinclude dark soy sauce, pitted Morello cherries in syrup (Trader Joe’s), and smetana (can substitute with sour cream).
Albondigas al Buyor (Greek-Jewish Meatballs in a Sweet-and-Sour Sauce)
Albondigas al Buyor are Greek-Jewish meatballs simmered in a sweet and sour tomato sauce. When Sephardi Jews were expelled from the Iberian Peninsula, they brought Spanish influences with themto Greece, including spices and the name for these meatballs- Albondigas in Judeo-Spanish/Ladino.
The beef-based meatballs are seasoned with bread, onion, dark soy sauce, and parsley. They are simmered in a sweetened tomato sauce with lemon, soy sauce, and mustard until tender.I added a little chopped parsley on top for color and served the Albondigas with steamed white rice.
Keep a bowl of cold water near your work station when forming the Albondigas al Buyor. Wet hands will keep the meat from sticking.
Dark Soy Sauceis also known as sweet soy sauce, black soy sauce, or thick soy sauce. It is available in many Asian food markets or for a higher price on Amazon: Pearl River Bridge Superior Dark Soy Sauce, 16.9-Ounce Glass Bottles (Pack of 2) and Koon Chun Black Soy Sauce. In a pinch, you can also make your own substitute. In a small microwavable bowl, mix together 1 tablespoon water, 1 tablespoon soy sauce, and 3 tablespoons brown sugar. Microwave for about 20 seconds and stir to combine. This makes 1/4 cup of a thinner dark soy sauce.
Looking for more meatball recipes?
Try my Hutspot met Gehaktballen (Dutch Mashed Potatoes and Carrots with Meatballs), Kanda (Central African Pumpkin Seed Meatballs), and Swedish Meatballs.
Other Dishes
I also made Syrian Cheese Puffs, Oven-Fried Chicken, Fritada de Espinaca (Sephardi Spinach and Mushroom Bake), and Judebrod (Danish Cardamom Cookies).
Syrian Cheese Puffs, also known as savory Sephardi cheesecakes, are an easy, but delicious appetizer with only 5 ingredients. Squares or circles of puff pastry are filled with shredded cheddar cheese, folded to seal, topped with sesame seeds, and baked until golden. I appreciated the tip of freezing the cheese before grating in the food processor to keep it from gumming up the blade. That will definitely come in handy next time I make a large batch of macaroni and cheese. Of course, this was my son’s pick.
Chad was a fan of the Oven-Fried Chicken. The recipe is made for 6 chicken breasts, so I sliced and froze the extras to toss with salads for easy lunches. The chicken in seasoned breadcrumbs (matzo meal) and baked until cooked through. I added sesame seeds for the sesame chicken variation.
The Fritada de Espinaca is a baked omelet filled with spinach, scallions, cheese, and mushrooms. It was easy to prepare and I particularly liked the creaminess and flavor from the herbed cream cheese. This one was my daughter’s favorite.
Judebrod are Danish cardamom cookies topped with sanding sugar and sliced almonds. They are delicious with ice cream or a compote of summer fruits. I shared them for a get-together and they were a huge hit.
Albondigas al Buyor (Greek-Jewish Meatballs in a Sweet-and-Sour Sauce) Recipe
Excerpt from 100 Best Jewish Recipes
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Albondigas al Buyor (Greek-Jewish Meatballs in a Sweet-and-Sour Sauce)
A recipe for Albondigas al Buyor (Greek-Jewish Meatballs in a Sweet-and-Sour Sauce) from the cookbook, 100 Best Jewish Recipes.
Course Main
Cuisine Greek
Keyword albondigas, beef, Greece, Greek, Jewish, meat, meatball, sauce
Prep Time 15 minutes minutes
Cook Time 1 hour hour
Resting Time: 30 minutes minutes
Total Time 1 hour hour 45 minutes minutes
Servings 4 Servings
Ingredients
For the meatballs:
- 2 large eggs
- 1 slice white or brown bread 1 inch (2.5 cm) thick, torn into pieces
- 1/2 small onion quartered
- 1/2 teaspoon salt
- 7 grinds black pepper
- 1 1/2 teaspoon dark soy sauce
- 1 large sprig parsley
- 1 1/2 pounds (500 g) ground beef
- 1 tablespoon flour mixed with a pinch of salt and pepper
- 3 tablespoons sunflower or vegetable oil
For the sauce:
- 1 onion finely chopped
- 2 teaspoons salt
- 10 grinds black pepper
- 3 tablespoons brown sugar or 2 tablespoons clear honey
- 2 teaspoons Dijon or English mustard
- 2 teaspoons soy sauce
- 1 tablespoon lemon juice
- 1/2 cup (5 ounces, 150 g) tomato paste diluted with 1 cup (225 ml) water
Instructions
For the meatballs:
Mix the eggs, torn bread, onion, salt, pepper, soy sauce, and parsley in a food processor for 30 seconds, or until smooth. Transfer the egg mixture to a bowl and mix in the raw meat with your hands or a large fork until smoothly blended. Set aside for 30 minutes. With wet hands, shape the mixture into patties or balls.
Put the seasoned flour on a piece of parchment paper and dip each ball into it. Shake off any excess flour.
Heat the oil in a heavy frying pan for 4 minutes, put in the meatballs, and fry steadily until they are a rich brown color on both sides (you may need to do this in batches). Transfer to a plate using a slotted spoon, leaving behind any oil in the pan.
Now make the sauce:
In the same pan, sauté the onion until golden. Add all the remaining ingredients and simmer for 5 minutes.
Place the meatballs in a casserole dish or Dutch oven, pour in the sauce, and cover. Either simmer on the stovetop for 30 minutes or bake in a slow oven at 300˚F (150˚C) for 45 minutes.
