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Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World by Gil Marks

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Notes about this book

  • Eat Your Books

    2005 James Beard Award Winner

Notes about Recipes in this book

  • Moroccan beet salad (Shlata barba)

    • lorloff on May 20, 2018

      Really delicious dish. I roasted the beets which intensified their flavor. Needed additional olive oil used really flavorful olive oil. Mixed some tangerine juice in with the lemon juice

  • Eastern European sorrel soup (Schav)

    • eve_kloepper on June 22, 2013

      used half sorrel and half spinach. add 1 T. or so of white miso, adds depth of flavor

  • Persian yogurt and cucumber soup (Mast va khiar)

    • PinchOfSalt on August 10, 2018

      Made this using whole milk yogurt (a very mild variety), omitting the milk or buttermilk, going for it with the garlic and substituting 2 tablespoons dried peppermint (added along with all the other ingredients) for the herbs. Delicious! It comes together quickly, too.

  • Armenian red lentil soup (Vospapur)

    • Fiona on February 21, 2011

      Thanks for correction - ingredients list now includes 'dried apricots'.

    • sgump on July 10, 2010

      Perfection in itself--and the embodiment of simplicity. Note that the EYB ingredients list is incorrect; the recipe calls for dried apricots (not fresh). I originally learned of this recipe from a different source; and, the way I prepare it involves adding the chopped dried apricots to the onions and garlic in the first step. Also, I do not add the diced tomatoes until after the lentils (in broth and water) have cooked for 30 minutes. However it's made, nevertheless, this soup really is delicious. Even though it's just lentil soup--but I do have to go to a specialty (Indian) market to procure red lentils--I do believe it's elegant enough for a dinner party. (Make it a day early--leaving out the lemon juice until ready to serve--and reheat.) Guests will be surprised to learn of the secret ingredient (the dried apricots)! And although it really is a soup, not a dal, I've served it atop basmati rice before--and it was quite tasty that way, too.

  • Indian split pea and pumpkin soup (Chana dal 3)

    • Corrinie on October 19, 2013

      Fabulous! It's also delicious with red lentils and cooks in under an hour. The complex flavors and the spiced ghee were in perfect harmony. This is my new favorite lentil soup.

  • Ethiopian collard greens in tomato sauce (Yeabesha gomen 2)

    • Nancith on September 10, 2018

      A nice way to brighten up collard greens! The tartness of the lemony tomato sauce offsets any bitterness that might be in the collards. I cooked the greens so they still had some bite, and my Anaheim chile was way over the hill, so that didn't make it into the dish.

  • Turkish black-eyed peas with tomatoes (Lubiya)

    • schwicke on January 02, 2012

      I converted the recipe to the pressure cooker. I put 2 T canola oil in the bottom of the pressure cooker, sauteed with onion and garlic until softened with 1 teaspoon aleppo pepper, added the peas (unsoaked) and 2.5 cups water. Cooked it at pressure for 15 minutes (a little long as ours were older peas), then did a quick release and added the tomato paste, tomatoes, salt, sugar and black pepper and let simmer for about 10-15 minutes. I served it over 1/2 cup of a 50/50 blend of millet and quinoa.

  • Egyptian rice with vermicelli (Roz bil shaghria)

    • Nancith on April 25, 2016

      While the combination of rice & pasta itself was nice, the taste of the cinnamon & coriander were negligible which was disappointing. If I prepare this again, more spices would be an absolute must.

  • Syrian eggs with rhubarb (Beid bi rhubarber)

    • sgump on June 15, 2010

      Just delicious!! Essentially a gleppered omelet or scrambled eggs marbelized with a sauce of fresh (or frozen) rhubarb, garlic, and sugar--finished with dried mint. (Allspice is optional, but salt and pepper are helpful.) Enjoy warm for breakfast or lunch (though I've eaten it for dinner, too). Often served with fresh cheese and sweet preserves (such as apricot). A similar recipe, called "Bed d'Rowand," can be found in Jennifer Felicia Abadi's *A Fistful of Lentils: Syrian-Jewish Recipes from Grandma Fritzie's Kitchen* (Harvard Common Press, 2002), pp. 210-11.

  • Syrian lentils and rice (Mujadara)

    • trmarvin on December 30, 2017

      Could add a bit of cinnamon or even baharat.

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  • ISBN 10 0764544136
  • ISBN 13 9780764544132
  • Linked ISBNs
  • Published Nov 16 2004
  • Format Hardcover
  • Page Count 464
  • Language English
  • Countries United States
  • Publisher John Wiley & Sons
  • Imprint Willow Creek Press

Publishers Text

2005 James Beard Award Winner! - Vegetarian

A classic collection of traditional Jewish vegetarian recipes from around the world.

Throughout life, there are countless Jewish celebrations and meals for which meatless dishes are included, enjoyed, even preferred. Here is the only vegetarian resource Jewish cooks will ever need to prepare vegetarian dishes for any holiday or occasion as well as for everyday meals. The 300 recipes, which emphasize the signature flavors of time-honored dishes, span a tremendous range - soups, salads, grains and pastas, beans and legumes, egg dishes, savory pastries - and represent every part of the menu. The book also features practical cooking tips as well as in-depth essays on the cultural, historical, and religious relevance of traditional foods such as falafel, Sabbath stew, dumplings, kugel, and rice pilaf.

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