Monday, June 18, 2007

Adjusting to Israeli Cooking

When I made aliya it took a while before I adjusted to Israeli cooking. The zucchinis looked different and there were so many dairy products I had never seen before. What exactly is gvina levana? Where is my cheddar? I've assimilated some Israeli cooking (I've even made Kubeh soup - just the soup not the Kubeh -that is for another post) and I like some of the changes. Here is my first recipe that I've created that really shows Israeli influence. Not an American recipe I've adapted but an Israeli one I've made using Israeli ingredients. It is for pashtida - somewhere in between a quiche and a kugel. It's crustless but often dairy and more egg based than a kugel. It's a hit for a weekday supper or a seuda shlishit.

Tuna Pashtida
250 grams cottage
250 grams gvina levana
2 cans tuna
1 can corn
¾ cup bread crumbs
2 eggs

optional spices:
2 teaspoons onion soup mix
a pinch of type
seasoned salt

grated yellow cheese (keter, edam)

Preheat oven to 350. Mix all ingredients except cheese. Pour into a baking dish. Bake for 30 minutes. Sprinkle with grated cheese. Bake an additional 10 minutes.

2 comments:

mother in israel said...

Make sure you send that to the KCC!

adbdoodles said...

I've been in Israel almost two years and I've lost 48 pounds because I still haven't adjusted to food.