Felafels

Ingredients
1 Can       chick peas (drained)
½  lrg       Onion, finely chopped
2 tbsp      Parsley, finely chopped
1 tsp        Cilantro finely chopped
1 tsp        Garlic finely chopped
1              Egg
1 tsp        Dried crushed hot red peppers
1 tsp        Ground cumin
1/2           cup Flour or Bread crumbs
To taste    Salt & Pepper

As need   Canola or Vegetable oil

Directions

1. Mix chick peas and onion.
2. Add parsley, & cilantro, garlic, lightly beaten egg and spices
3. puree Ingredients in a blender.
4. Add breadcrumbs until the mixture will form a small ball without sticking to your hands
5. Form the chickpea mixture into small balls about the size of a quarter
6. Flatten the patties slightly before frying them in deep hot fat until golden brown on each side
7. Drain on paper towels

Herbed Israeli Couscous

Ingredients
3 tbsp              Olive oil
1                      Onion finely diced
1 lb                  Israeli couscous
To taste           Kosher salt       & Freshly-ground black pepper
4 Sups                         Vegetable or chicken stock
6 Cups             Water
1 Tbsp             Italian parsley
2 Tsp               fresh tarragon
1 Tbsp             fresh chervil

Directions

Heat a 4-quart saucepan over medium-high heat. Add the oil and cook until it bubbles and turns brown on the edges. Add the onion and cook until tender and golden, about 5 minutes.

Add the couscous and cook until hot and starting to toast, about 5 minutes, stirring often. Season with salt and pepper. Add 2 cups of the stock or water and cook until the liquid is absorbed, stirring as you would risotto.

Continue to add liquid slowly, waiting for the couscous to absorb the liquid before adding more, stirring regularly.

Cook until the couscous is tender, about 40 minutes.

Remove the pan from the heat and fold in the parsley, tarragon and chervil. Season to taste with salt and pepper.
This recipe yields 8 servings.

Ingredients
3          Oranges
2 cup   Sugar plus extra for rolling
2 tbsp Fresh lemon juice
5 oz     Bittersweet chocolate finely chopped not unsweetened
2 tsp    Vegetable oil

Directions

Line a baking sheet with wax paper. Set aside.
Scrub oranges well, and cut in half. Scoop out the flesh and reserve for another use.
Place the shells in a medium-sized bowl and cover with cold water, keeping them under water with a small plate or lid.
Let soak for about 4 hours or overnight, replacing the water once.
Cut each shell in half; place in a large heavy saucepan. Add water to cover and bring to a boil over medium high heat. Boil for 15 minutes.

Drain and repeat the process. When oranges are cool enough to handle, cut into strips about 1/4 by 2". Return the strips to the saucepan; add sugar and 1 cup water. Bring to a simmer over low heat. Cook gently, stirring occasionally, until liquid is almost gone, about 1 1/2 to 2 hours. (Watch closely toward the end of cooking.) Add the lemon juice; stir to coat the strips. Drain the strips in a sieve.
When they are cool enough to handle, spread on the prepared baking sheet.
Put all but 1/4 c. of the chocolate and the oil in the top of a double boiler set over barely simmering water. Stir just until melted, remove double boiler from heat, and add the remaining chocolate, stirring until melted.
Roll each orange strip in sugar, then dip half of each peel into the chocolate and return to the baking sheet. Place in the freezer for a minute or two to let the chocolate set.
Remove from the freezer and let them sit for several hours until they are firm.
(Store in an airtight container for up to 3 months.)
Yield: About 80 candies.

Israeli Sum Sum Sesame Cookies

Ingredients
2 x Eggs
1/2 cup Sugar
4 tbl Olive oil
1/2 tsp Baking soda
1/2 cup Sifted flour
2 cup Sesame seeds

Directions

Cream eggs, sugar and oil together. Sift soda and flour and add. Work in the sesame seeds. Roll mixture into small balls and spread them on a greased cookie sheet. Press cookie down with your thumb. Bake in a 350*
oven for about 20 minutes or until golden brown

Ingredients
1 lb sunchokes
2 tsp vegetable oil
1 lb red-skin potatoes, scrubbed and diced
1 cup chopped onion
2 x cloves garlic, minced
6 lb cider vinegar
    OR seasoned rice wine vinegar
    Salt and freshly ground black pepper, to taste

Directions

8 SERVINGS DAIRY-FREE 30 MINUTES
The sunchoke, better known as the Jerusalem artichoke, is neither from Israel, nor is it related to the artichoke. It is the root of the sunflower plant that has been harvested for centuries by the Native Americans. It is delightfully crunchy when eaten raw and may be fried, roasted, boiled or baked.
Scrub sunchokes well under cold running water. You may pare them if you wish or leave skins on for more nutrients. Cut sun-chokes into 1-inch dice. In large nonstick skillet, heat oil over medium heat. Add sunchokes and cook, stirring occasionally, for 5 minutes. Add potatoes, onion and garlic and cook, stirring often, until sunchokes and potatoes are tender and crispy brown, about 25 to 30 minutes. Add vinegar, salt and pepper to taste and serve hot.

Ingredients
SALAD
2 lbs. carrots, peeled and cut in julienne strips 2 tbls.
fresh parsley, chopped
2 tbls. green onions, minced

DRESSING
1 tbls. Dijon mustard
3 tbls. honey
1 tbls. red wine vinegar
1/4 cup olive oil
1 tsp. sea salt 1 tsp. white pepper
3 tbls. raw sunflower seeds, shelled.

Directions

In a large glass bowl, toss together the carrots, parsley & onions. Set aside. In a small bowl, whisk together mustard, honey & vinegar until smooth. Whisking constantly, gradually add olive oil. Season with salt & pepper; pour over carrots, toss gently. Just before serving, sprinkle with sunflower seeds. Serves 4.