THE WONDERS OF ISRAELITE SAMARITAN CUISINE
The Wonders of Israelite Samaritan Cuisine
Written by the sisters Batia Tsedaka and Zippora Sassoni-Tsedaka.
Published in 2011 by AB Institute of Samaritan Studies, Holon Israel, with the assistance of the Ministry of Culture and Sport, Israel.
Illustrated with full-colour plates of dishes and black-and-white photographs of individuals
Language: Modern Hebrew, with a Preface in English
Edited by Benyamim Tsedaka
Please Email us to enquire about pricing and postage, or to place an order.
Your copy will be despatched from AB Institute of Samaritan Studies, Holon, Israel.
Generally speaking, a People may express their culture in many different ways. For example, through History, Poetry, Literature, Art, Tradition and Heritage. Of course, Israelite Samaritan culture demonstrates all the above. And our Cuisine is an important part of our identity, too, because 4000 years of history have inspired it. Some recipes come from times past, when the range of ingredients was limited. In contrast today, scores of different kinds of spices have enriched our cuisine.
In the first place, Batia and Zippora selected 284 recipes from those available. For the most part, the dishes originate from the strip of land which connects the cultures of Africa and Asia. As a result, the aromas of the Land of Israel and the Kingdom of Samaria rise from the pages of this book. As can be seen, some dishes resemble those from Arab or Palestinian kitchens. This is hardly surprising, since they share common origins. The recipes include not only Israelite Samaritan dishes, but also Israelite dishes. In addition there are recipes adapted from other cultures, and which have become Israelite Samaritan favourites.
Potatoes Stuffed With Lamb
From Sahira Altif’s Kitchen, Mount Gerizim.
10 medium-sized potatoes.
cup x 1 diced lamb.
tablespoon x 1 pine nuts.
onion x 1.
Seasoning to taste: salt, pepper, allspice, cinnamon.
2 tablespoons tomato puree.
How to Prepare
Peel the potatoes, wash them thoroughly, then hollow out the centre with a suitable implement.
1 cup of lightly fried diced meat, pine nuts and onion.
Mix all the ingredients in a bowl. Add spices to taste, then fill the potatoes. Then close with a cocktail stick.
Fry the filled potatoes, then arrange in an ovenproof dish.
Mix 2 tablespoons tomato puree with 1 ½ cups of water. Pour over the potatoes in the dish.
Cover with a lid, or foil.
Bake in the oven at 200°C for 20 minutes, then serve.
Back to Contents
Vegetarian Potato Kebabs
In contrast, this recipe is vegetarian, from Naima Bat Avraham HaCohen’s Kitchen, Mount Gerizim.
2 kg potatoes.
1 cup sliced parsley.
Seasoning to taste: safflower, salt, baharat, cinnamon.
How to Prepare
Peel and boil the potatoes.
Mash them in a bowl, then add 1 teaspoon safflower, 1 teaspoon salt, half a teaspoon baharat, half a teaspoon cinnamon, and chopped parsley.
Then mix well, and form circular or rolled patties, about 4-5 cm.
Beat the eggs.
Dip the kebab in beaten egg, then fry in deep oil until golden.
Arrange on a flat dish.
Garnish with chopped parsley, then serve.
Photography: Ori Orhof
See Ben Piven’s article about the book in The Huffington Post
Publisher sought for an expanded version of the book
Choir and MUSIC