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Kitchen Stories

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About the Author

Kitchen StoriesEach month, we bring you fascinating stories of survival, reflections on life in Israel and delicious recipes from around the world by Jewish women living in one of Israel’s central regions. These stories and recipes have been collected into one unique and treasured cookbook, Kitchen Stories: The Lives and Recipes of Beit Shemesh-Mateh Yehuda Women. Beyond the rhythm of daily life, we find the ethnic tapestry of modern Israel—from Ethiopia to Russia, Yemen to Poland and beyond. Written by Miriam Feinberg, of Silver Spring, MD, in collaboration with colleagues in Beit Shemesh-Mateh Yehuda and Jerusalem, the book was published by the Jewish Agency for Israel.

Mashwieh

Recipe by Kitchen Stories

<em>Mashwieh</em>

Recipe contributed by the late Tamar Katzura. This roasted pepper and tomato salad is just one of the vegetable dishes that accompanies a traditional Tunisian mealtime spread of couscous and meat or chicken. It is great for breakfast, lunch or an afternoon snack, too.

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Kubana

Recipe by Kitchen Stories

<em>Kubana</em>

Recipe contributed by Margalit Ozeri. Kubana is the Yemenite equivalent of monkey bread or pull-apart bread. It is prepared in a special aluminum pot with a lid, but can be made in a Dutch oven or any other medium-sized ovenproof pot with a tight lid. Kubana is typically left in a low-heat oven overnight, so

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Kik Alicha (Split Pea Sauce for Injera)

Recipe by Kitchen Stories

<em>Kik Alicha</em> (Split Pea Sauce for Injera)

Recipe contributed by Liora Samuel. This is one of the most common accompaniments to Ethiopian injera. The key is to cook the peas until they are tender, but still hold their shape. Another variation of this dish uses fresh green beans, sliced in half, cooked separately in less water until soft and then combined with

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Injera

Recipe by Kitchen Stories

Injera

Recipe contributed by Liora Samuel. Teff, an ancient North African grain, is said to be the smallest grain in the world. It is naturally gluten-free and incredibly rich in calcium, iron and other nutrients. You can find it at health food stores and some markets in both grain and flour form. Store it in the

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Marak Kubbeh Adom (Red Kubbeh Soup)

Recipe by Kitchen Stories

<i>Marak Kubbeh Adom</i> (Red <i>Kubbeh</i> Soup)

Recipe contributed by Lilly Aziz. Kubbeh are semolina dumplings with a flavorful meat filling. They are related to kibbeh, a croquette made of bulgur, also filled with meat, but then fried. For this recipe, the semolina parcels are cooked and served in a beet-based broth that gives them a unique pink hue. In Israel, marak kubbeh

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Kubbeh Hamu (Yellow Kubbeh Soup)

Recipe by Kitchen Stories

<i>Kubbeh Hamu</i> (Yellow <i>Kubbeh</i> Soup)

Recipe contributed by Lilly Aziz. Like the red kubbeh soup, kubbeh hamu consists of meat-filled dumplings—these made of semolina and bulgur and closer in texture to fried kibbeh—that are cooked in a rich broth. Yellow kubbeh soup is not as striking as its red version, but equally tasty and a great option for beet haters.

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Yellow Indian Rice

Recipe by Kitchen Stories

Yellow Indian Rice

Recipe contributed by Tova Simon. Chicken soup powder is an Israeli addition to rice, while turmeric preserves the Indian color and flavor of the dish. In India, my family used to eat rice three times a day—never bread or naan. This rice goes well with Spicy Sweet and Sour Chicken.

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Spicy Sweet and Sour Chicken

Recipe by Kitchen Stories

Spicy Sweet and Sour Chicken

Recipe contributed by Tova Simon. In India, we ate meat only on Shabbat. During the week, our main dishes consisted of fish, stew, bean, lentils and cooked vegetables. This is one of my family’s favorite Shabbat meat dishes, full of the flavors of Cochin.

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