Tasty and Easy Recipes

Ingredients:
1 cup pitted, chopped dates
1/2 cup chopped dried figs
1/3 cup sweet Passover wine
3 tbsp. sesame seeds
1 tsp. ground ginger
pinch of coriander
1 small red chili pepper, seeded and minced, or a pinch of cayenne
2 tbsp matzo meal

Method:
In a large bowl, combine the dates, figs, and wine. Add the sesame seeds, ginger, coriander, chili pepper, and matzo meal and blend thoroughly. Roll into 1″ balls or serve in a bowl.

Ingredients:
7 litre pot (I used a 12 litre pot)
2 potatoes, cubed
2 medium sweet potatoes, peeled and cubed
3 large carrots, diced
1 large onion, cubed
2 medium zucchini, cubed
1 medium piece of pumpkin or big orange squash, peeled and cubed
2 stalks celery, diced
2 cloves garlic, peeled (I used 6)
Fresh dill
1 teaspoon Yemenite hawayij (chuaij chawaj)
Dash soy sauce
Water
Fresh parsley, for garnish
2 tsp. salt
3/4 tsp. pepper

Method:
Put all vegetables, herbs and spices in the pot. Fill to cover with water. Bring to a boil.
Turn to a low fire and simmer for about 1 hour or until veggies are soft. (I think longer.)
Serve with a parsley garnish.

Ingredients:
1/2 pound beef shoulder or ribs, with fat removed
3 pieces of marrow bone
6 to 10 garlic buds, according to taste, unpeeled
1 large onion, peeled, whole
1 carrot, whole
1 large tomato, almost quartered, but not cut apart at bottom
4 sprigs parsley
4 sprigs dill
2 chicken legs, including thighs
1 zucchini
2 potatoes, peeled
4 celery stalks
1/2 teaspoon salt
1 teaspoon curry powder
1/4 teaspoon black pepper
1/4 teaspoon ground cumin
1 cup cooked noodles or rice (optional)

Method:
Place the beef and marrow bones with 1-1/2 quarts water in a kettle. Bring them to a boil and skim the froth from the surface, removing every bit.
Lower the heat and add the garlic buds, (by being left unpeeled they do not get soft in the cooking.) Add the onion, carrot, tomato, parsley and dill. Cover the pot and cook, simmering for about 20 minutes. Remove the marrow bones.
Add the chicken legs, cover and simmer another 20 minutes. Add the zucchini, potatoes and celery, cover and simmer another 20 minutes.
Add the salt and additional spices and cook for the final 10 minutes, remove the garlic buds.
When serving, place a portion of rice or noodles in a large soup plate. Pour in some soup liquid and add meat and vegetable portions.