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For all recipes> For all recipes> Brisket Credit: Chen Mizrahi Ingredients (7 servings): 400 grams of egg noodles 1 tablespoon salt 1/3 cup oil 300 grams (½1 cups) sugar 4 scrambled eggs 3-1 teaspoons freshly ground black pepper 1 teaspoon cinnamon (optional) Episodes Preparation of the sauce: Transfer the liquids and garlic inside the wrapper to a small pot. In a small saucer, mix the cornflour with 2 teaspoons of water. Put the pot on medium heat and bring to a boil. Add the cornflour mixture, mix and bring to a boil again. Cook for about 1-2 minutes or until thickened. If the sauce is not thick enough, add another teaspoon of cornflour mixed with water. Cut the meat into slices against the direction of the fibers, arrange them in a serving dish and pour over a little of the sauce. enjoy your meal! Instructions: Place the coriander seeds in a small bowl and crush a little with a heavy tool or use a mortar and pestle. Put the crushed coriander seeds, olive oil, paprika, cumin, brown sugar, black pepper and salt in a bowl. mix to a uniform mixture. Put the meat in the pan, sprinkle the spice mixture over the meat and cover and massage it well on all sides. Cover the meat with plastic wrap and soak in the spice mixture for about two hours, preferably overnight in the refrigerator. Heat the oven to 200 degrees in grill mode. Put the meat in the oven, as soon as you feel it on one side, turn and continue browning on the other side as well. About 15 minutes in total (the time can vary from oven to oven). Take the meat out of the oven. Lower the oven heat to 140 degrees and transfer to a normal top heat and bottom heat mode. · Spread a large sheet of foil on a work surface, put baking paper on top of the foil. Place the meat on top and scatter the garlic cloves. Cover the meat well with the baking paper and the foil and if necessary then also put another layer of foil. (Note, it is important to close well with the foil so that liquids do not escape. The liquids and steam are what keep the meat juicy and not dry.) Place the wrapped meat in the pan (it is better that the closure of the foil is facing up) and also wrap the pan in paper Of money. As soon as the oven has cooled down to 140 degrees, put the pan with the meat in the oven to roast for 6-8 hours. About 15 minutes before serving, open the foil and let the meat cool a little. Transfer the meat to a cutting board.

For all recipes> For all recipes> Eggroll Ingredients Credit: Tomer Branson 1 package of cigar sheets 1 package of bean noodles, ready to eat, according to the manufacturer's instructions 3 cloves of garlic 1 small onion, chopped 1 tablespoon ginger, grated 2 carrots, cut into thin strips 1/2 small green cabbage, cut into thin strips 1 cup thick sprouts 1 cup of chopped mushrooms 4 spring onions, chopped 3 tablespoons of soy sauce 1 tablespoon sesame oil Salt and pepper, to taste For gluing the egg rolls, a mixture of 1 tablespoon of flour and 2 teaspoons of water Vegetable oil for frying Episodes Instructions In a pan with a little olive oil, fry the onions, garlic, and ginger for several minutes until the onion becomes transparent (be careful that the garlic does not burn). Add the carrot and cabbage and fry for another two minutes. Remove from the heat, add the sprouts, mushrooms, and spring onions and mix. Add the bean noodles, soy sauce, and sesame oil. Add salt and pepper to taste. Heat a deep pan with oil. To prepare the egg roll: open the sheet of dough and place a heaping spoonful of the vegetable mixture in the center. Fold the two outer sides inward and roll the leaf, so that the shape of a cylinder is obtained with its edges folded into it. Using the prepared flour and water mixture, glue the edge of the leaf so that it closes well and does not open during frying.​ Fry the egg rolls in the deep pan for about two minutes on each side, until the entire egg roll is brown. Remove the roll to a plate with absorbent paper and wait for it to cool down. It is recommended to serve with sweet-and-sour sauce dip. Enjoy your meal!

Jewish Foodie A new series created and initiated by the Ruderman Family Foundation. Join us as we embark on a fascinating journey with Israeli actor and comedian Ori Laizerouvich across four regions in the United States to explore what Jews eat in America. Production company: Nawipro. Episodes Recently uploaded | A ll episodes About Us About the Ruderman Family Foundation The Ruderman Family Foundation is a private philanthropic foundation established in 2002 in the United States and managed by members of the Ruderman family. The foundation works in the United States and Israel to strengthen the connection between the State of Israel and the Jewish community in the United States, and to promote strategic philanthropy. Until 2020, it also worked to integrate people with disabilities into society. Read more + Our Recipes Corn Fritters Recipe Mac & Cheese Recipe Sloppy Joe Recipe Eggroll Recipe Shakshuka Rancheros Recipe Our Partners

Location Location Location Location Location The different areas in the journey Knish Recipe Eggroll Recipe Kugel Recipe Brisket Recipe Tacos Recipe Mac & Cheese Recipe Corn fritters Recipe Smoked Salmon Recipe Sloppy Joe Recipe Shakshuka Rancheros Recipe

For all recipes> For all recipes> Kugel Ingredients (7 servings): 400 grams of egg noodles 1 tablespoon salt 1/3 cup oil 300 grams (½1 cups) sugar 4 scrambled eggs 3-1 teaspoons freshly ground black pepper 1 teaspoon cinnamon (optional) Episodes ​ Drain the potatoes from the water and squeeze them to remove excess liquid. Mix the potatoes with the egg mixture. Pour into the greased pan and drizzle the remaining tablespoon of oil over it. Bake uncovered at 200 degrees for about an hour, until the kugel is browned on top - be careful not to burn. Wait about ten minutes before devouring, for the kugel to stabilize and cool. It is advisable to eat after preparation. ​ enjoy your meal! Instructions: Heat the oven to 180 degrees in the turbo program and grease a 23x33 cm mold with 2 tablespoons of olive oil. Peel the potatoes, then grate them in a food processor or grater. Place the grated potatoes in a large bowl and cover with cold water for a few minutes. Grate the onions in a food processor or grater and set aside. In a large bowl, beat the eggs together with salt and pepper until the mixture is airy and well mixed.

For all recipes> For all recipes> Sloppy Joe Ingredients Credit: Tomer Berenzon 6 hamburger buns 500 g of ground beef A small white onion, chopped Small green/red sweet pepper 3 garlic cloves, minced 1/4 cup of water 2 teaspoons of yellow mustard 2 teaspoons of hot sauce 5 tablespoons of ketchup 1 tablespoon of vinegar 2 tablespoons of dark brown sugar 1 teaspoon of paprika, spicy/smoked paprika is also possible Salt and pepper to taste 2-3 tablespoons of oil for the pan Tomato and pickle slices, lettuce strips Episodes Instructions Heat a pan with 2-3 tablespoons of oil. Chop the onion into small cubes and fry until t transparent. Cut the sweet pepper into small pieces and add to the pan, add crushed garlic and fry for another 2-3 minutes. Add the minced meat to the pan and fry the mixture while stirring for another 5 minutes, until the meat absorbs liquids. Continue frying until the meat is completely crumbled and there is almost no liquid in the pan. Add the rest of the ingredients to the pan and continue to mix. Add a quarter cup of water and bring to a boil. The mixture should not be dry. Season with salt and pepper to taste. If the mixture is too sweet, you can add a little vinegar, and if it is salty, you can add sugar. Before assembling the Sloppy Joe, it is recommended to heat a pan without oil and burn the halves of the buns on it or place them in a hot oven for a few minutes. Assembling the burger: place a generous amount of meat on half of a toasted bun, on top of the meat you can place sliced vegetables according to taste (fresh lettuce, tomato slices or pickled cucumber) and on top of the other half of the bun. Enjoy your meal!

For all recipes> For all recipes> Tacos Credit: Tomer Berenzon Ingredients (7 servings): 400 grams of egg noodles 1 tablespoon salt 1/3 cup oil 300 grams (½1 cups) sugar 4 scrambled eggs 3-1 teaspoons freshly ground black pepper 1 teaspoon cinnamon (optional) Episodes Instructions Prepare the main components of the tacos - scramble the eggs together with salt and pepper and make a scrambled omelette. Set aside. Place the potato cubes in a bowl, and a plate with the avocado slices Now all that remains is to assemble: First, sear the tortilla on a pan without oil. Place on a plate. Spread butter on it, put an omelette, potatoes and avocado and add one of the toppings, some of them, or all of them: cherry tomatoes, green onions, parsley or cilantro. Fold the tortilla or roll it - the main thing is that the toppings don't run out when you take a bite.

Episode 6 | The Jewish Baker Who Made it Big in a Small Town in the Southern US Ori continues his journey in southern United States, this time in the state of Arkansas, where he visits a local bakery - Ambrosia - and meets Milli, a Jewish lady who used to live in Israel, and now runs a bakery with a variety of Jewish pastries. After that, Ori continues to the hot springs of the city of Hot Springs, after which the city is named, and he ends his visit with a southern Friday dinner with the small Jewish community that remained in the city. Back to catalog> Episode 6 | The Jewish Baker Who Made it Big in a Small Town in the Southern US Ori continues his journey in southern United States, this time in the state of Arkansas, where he visits a local bakery - Ambrosia - and meets Milli, a Jewish lady who used to live in Israel, and now runs a bakery with a variety of Jewish pastries. After that, Ori continues to the hot springs of the city of Hot Springs, after which the city is named, and he ends his visit with a southern Friday dinner with the small Jewish community that remained in the city.

Episode 7 | A Jewish Cowboy? There's Such a Thing! The journey in southern United States continues, and this time Ori arrives in Austin, Texas, where he meets Jonathan Hochman, a Jewish cowboy, who invites him to cook one of his favorite dishes - a combination of two cuisines: Israeli and Texan - "Shakshuka-Hobos Rancheros" (Texan-Mexican style shake). Afterwards, the two continue to visit Rodeo Austin, where they taste the local delicacies and enjoy a true Texan experience. Back to catalog> Episode 6 | The Jewish Baker Who Made it Big in a Small Town in the Southern US Ori continues his journey in southern United States, this time in the state of Arkansas, where he visits a local bakery - Ambrosia - and meets Milli, a Jewish lady who used to live in Israel, and now runs a bakery with a variety of Jewish pastries. After that, Ori continues to the hot springs of the city of Hot Springs, after which the city is named, and he ends his visit with a southern Friday dinner with the small Jewish community that remained in the city.

Episode 2 | New York: Jews and Food? Not What You Had in Mind! Ori continues his journey in New York, visiting the original Nathans Famous restaurant that became a successful hot-dog chain with restaurants across the world. Next, Ori continues to a special kosher restaurant in Chinatown, after which he meets Eitan Bernath, a social media icon with millions of followers around the world, and together they taste the local vegan food. Back to catalog> Episode 2 | New York: Jews and Food? Not What You Had in Mind! Ori continues his journey in New York, visiting the original Nathans Famous restaurant that became a successful hot-dog chain with restaurants across the world. Next, Ori continues to a special kosher restaurant in Chinatown, after which he meets Eitan Bernath, a social media icon with millions of followers around the world, and together they taste the local vegan food.

For all recipes> For all recipes> Shakshuka Rancheros Credit: Jonathan Hochman Ingredients 2 tablespoons olive oil, or other vegetable oil 1 medium onion, chopped 3 garlic cloves, chopped 1 hot pepper, chopped (you can remove the seeds to reduce the level of spiciness). If you were able to get fresh halpinio pepper - 2 chopped peppers will do the job) 1 tablespoon cumin 1 and a half teaspoons of smoked paprika 1 tablespoon of chili powder 2 ancho chili peppers, or 1 teaspoon of the dry spice (for those who have trouble getting it, a tablespoon of Arisa will do the job) 2 cans of crushed tomatoes Salt and pepper, to taste 1 packet of crumbled feta cheese 4-6 large eggs To serve: chopped cilantro A little of the crumbled feta cheese Corn tortillas Bean puree (optional) Avocado (optional) Episodes Instructions Marinate the ancho chilis in ½ -3/4 cup hot water for at least 10 minutes. Blend with the remaining water and set aside Heat large pan with oil until hot Add onions and stir until soft (about 2-3 minutes) Add garlic and jalapenos and stir another 2-3 minutes (careful not to burn the garlic) Add ancho puree (or harrisa), cumin, smoked paprika, and chili powder. Still well until fragrant Add crushed tomatoes (with liquid), salt and pepper, and mix well. Be sure to scrape all the good flavor from the bottom of the pan Let simmer on medium-low heat for 15-20 minutes stirring occasionally Spread queso fresco (or feta) lightly and evenly across pan and gently fold Crack eggs into pan careful not to break the yolks Cover and let simmer on low or place in a preheated 190C oven for 5-10 minutes (5 for soft yolks 10 for firmer) Prior to serving, sprinkle with chopped cilantro and remaining queso fresco and serve with warm corn tortillas or tortilla chips (it’s great with pita or any bread!) Suggested sides: Frijoles Refritos (Refried pinto or black beans) Simple to make but a different recipe for a later date Fresh sliced avocado Enjoy your meal!

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