Note: These recipes accompany JTA’s interview with Janna Gur.
IJEH B’LAHMEH
Herb and Meat Latkes (Syrian)
Makes 15 to 20 pancakes
From “Jewish Soul Food” by Janna Gur. Copyright © 2014 by Janna Gur. Excerpted by permission of Schocken Books, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Ingredients:
For the pancakes:
4 eggs 1 large onion, roughly chopped
About 2 tablespoons matzah meal or bread crumbs
1 bunch fresh parsley
1 bunch fresh cilantro
1/2 bunch fresh mint 3 to 4 scallions (white and green parts)
10 ounces (300 g) ground beef, or a lamb and beef mixture
Salt and freshly ground black pepper
2 to 3 tablespoons pine nuts (optional)
Vegetable oil for frying
To serve (optional):
Pita, bread rolls, or ciabatta
Olive oil
Slices of red onion
Chopped fresh herbs, such as parsley or cilantro
Tomato slices
Tahini spread
Preparation:
1. Prepare the pancakes: Put the eggs, onion, matzah meal or bread crumbs, parsley, cilantro, mint and scallions in a food processor. Pulse until the herbs are chopped. Transfer to a bowl.
2. Add the ground beef, salt, pepper and pine nuts (if using) and mix thoroughly.
3. Heat a little bit of vegetable oil in a large nonstick frying pan. With a large spoon, ladle in pancakes 3 inches wide and fry over medium heat for 3 to 4 minutes on each side, until deep golden. Be careful not to crowd the pan (work in batches). Remove to paper towels to drain.
4. To serve: If desired, brush the pita with olive oil and toast in a hot pan or oven. Arrange the pancakes on the bread (it will absorb the flavorful juices) and top with red onion, herbs, tomato and tahini spread. If not serving at once, store the pancakes in the refrigerator — they are delicious cold or at room temperature in a sandwich or as a light snack.
Variation for a vegetarian version:
Skip the meat. Increase the amount of matzah meal or bread crumbs to 5 tablespoons. You might also want to add 1 to 2 chopped and slowly sauteed onions for extra flavor.
VERA’S APFEL KUCHEN
Apple Cake
Makes one 17-by-12-inch cake
From “Jewish Soul Food” by Janna Gur. Copyright © 2014 by Janna Gur. Excerpted by permission of Schocken Books, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Ingredients:
For the dough:
2 1/4 teaspoons instant yeast
2 teaspoons sugar
3/4 cup lukewarm milk
2 1/2 cups unbleached all-purpose flour
1 3/4 sticks unsalted butter, melted
For the apple filling:
5 pounds tart baking apples, such as Granny Smith, peeled and cored
1 cup sugar
1/2 teaspoon ground cinnamon
1 tablespoon fresh lemon juice
1 egg white (optional)
For the glaze:
1 egg yolk
Preparation:
1. Prepare the dough: Mix the yeast, sugar and milk in a bowl; let stand for a few minutes until the mixture starts to bubble.
2. Place the flour in the bowl of a stand mixer fitted with the dough hook, add the melted butter and yeast mixture, and knead for 5 to 6 minutes to a soft, shiny dough. Cover with plastic wrap and refrigerate for 2 hours.
3. Remove the dough from the refrigerator and knead briefly by hand. If it feels sticky, add a little bit of flour.
4. Preheat the oven to 350 degrees. Grease a 17-by-12-inch baking sheet.
5. Punch down the dough and knead briefly on a well-floured work surface. Divide the dough in half and roll one piece to a rectangle the size of the baking sheet. Line the pan with it.
6. Prepare the apple filling: Grate the apples on a coarse grater and squeeze out the juice. Add the sugar, cinnamon and lemon juice. Taste the apples and adjust the sweetness/acidity by adding sugar and/or lemon juice. To make the filling a little more stable, stir in the egg white (if using).
7. Evenly spread the filling on the dough.
8. Roll out the remaining dough to a rectangle the size of the baking sheet and place it on top of the filling.
9. Prepare the glaze: Dilute the yolk with a little bit of water and brush the surface of the dough. Using a fork, make a crisscross pattern on the glaze.
10. Bake for 40 to 45 minutes, until the cake is golden brown. Cool and cut into squares. The cake will keep up to four days in a tightly covered container at room temperature.
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