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Eggplant (Turkish Style)

Directions

This is a typical Israeli recipe for eggplant. A popular Arab proverb in the Middle East claims: "A woman who does not know how to prepare eggplant 101 different ways is not yet prepared for marriage."

Cut eggplant in half, scoop out pulp, cube and fry with onion. Add tomatoes and rice, salt, pepper, cinnamon and mint. Fill in shells and steam in a covered pot adding a little oil. Add wine and lemon juice. Cool and serve.

Ingredients

  • 1 medium eggplant
  • 1 onion, finely chopped
  • salt and pepper to taste
  • dash of hot pepper (red)
  • 1/4 tsp. cinnamon
  • chopped mint to taste
  • 2 tomatoes, chopped
  • 1/4 cup cooked rice
  • 3 tbs. oil
  • 3 tbs.white wine
  • juice of 1 lemon

Sweet Round Challah

The traditional holiday and Sabbath bread called challah is usually braided all year long.  On the High Holidays, we make the challah round instead in order to symbolize a whole and perfect year ahead of us.

Turkish Coffee

Turkish coffee seems to taste best when prepared in the traditional feenjan, but a deep saucepan will do, sized according to how many cups you wish to make. Feenjans can be bought in Eastern specialty shops the pot is wide at the bottom, narrow toward the top, and has a long handle. Turkish coffee should be served in small cylindrical cups; espresso cups are suitable.

Mint Tea

There is nothing like this drink to quench the thirst in Israel's hot climate. During the summer months (June through September) people look for ways to overcome the effects of the heat. The natural mint leaves which many Israelis grow at home are favored as a cooling addition to tea and vegetable salads.