Hazana – Review, recipe and giveaway
November 13, 2017 by Jenny
Cookbooks are beginning to transcend beyond a collection of bound recipes. Great cookbooks take us back to another time or deliver up an unfamiliar culture sharing traditions, cuisine and at times even profiles of the beautiful people of different countries. With great cookbooks, I get to travel and experience a whole new world without leaving my home.
Hazana: Jewish Vegetarian Cooking by Paola
Gavin meets all my parameters for a great book. The pages of this
book deliver beautiful photographs and crave-worthy dishes
beginning with that stunning cover continuing throughout until the
very last recipe for Chocolate walnut balls.
In Hebrew, the word “Hazana” refers to nourishment, it is a word
that defines the role food and cooking play in Jewish life.
Nourishment, of course, comes in many forms – the pages here are
also nourishment for one’s soul. Hazana takes us on a journey of twenty
countries from Poland to Morocco, Italy, Lithuania, Turkey and
more. The first thirty-five pages highlight the Jewish holidays and
festivals as well as highlight each of the aforementioned countries
sharing details about the history of the Jewish people and their
cuisine.
Here, 140 traditional Jewish vegetarian dishes that have been
passed down for generations are covered with photographs peppered
throughout. Simple, but elegant, dishes are shared from Mushroom
strudel, Swiss chard and white cheese gratin, to Courgette and
potato moussaka.
Special thanks to Quadrille for sharing the recipe for Herb omelette with walnuts and barbaries which would be great for Chanukah as well as providing three copies of this book in our contest below.
Herb omelette with walnuts and
barberries
Kuku sabzi
Add this recipe to your Bookshelf (click the blue +Bookshelf button).
This is one of the most well known omelettes in the Iranian Jewish repertoire, and is often prepared for the Sabbath. It is made from a variety of herbs and greens, such as flat-leaf parsley, coriander (cilantro), dill, lettuce and spring onions (scallions), though the exact proportions vary, according to what is at hand. In this recipe, barberries add a deliciously tart flavour. Kuku sabzi is very good served with drinks, in which case it is usually cut into small squares and garnished with chopped walnuts.
Serves 4
- 3 spring onions (scallions), very finely chopped
- 50g (1 cup) finely chopped flat-leaf parsley, leaves picked and finely chopped
- 25g (1/2 cup) finely chopped dill
- 25g (1/2 cup) finely chopped coriander (cilantro)
- 2 tablespoons freshly shelled walnuts, finely ground in a blender or food processor
- 1-2 tablespoons dried barberries or cranberries, to taste
- 4 eggs
- 1-2 teaspoons flour
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground coriander
- salt and freshly ground black pepper
- 3 tablespoons butter, ghee or olive oil
Place the spring onions and herbs in a bowl and mix well, then stir in the walnuts and barberries.
Beat the eggs in a large bowl with the flour and spices. Add the herb and walnut mixture and mix well. Season with salt and pepper.
Heat the butter in a heavy frying pan and, when it is hot, pour in the egg mixture. Cover and cook over a gentle heat for 15-20 minutes or until the bottom is golden. Place under a hot grill (broiler) for 20 seconds to set the top, then slide the kuku onto a saucepan lid or plate. Place the frying pan over the uncooked side of the kuku and hold the pan firmly against the saucepan lid. Quickly flip both the frying pan and the lid over, so that the uncooked side of the kuku sits on the bottom of the frying pan. Continue cooking the omelette over a gentle heat on the hob until the bottom is golden. Slide onto a serving platter and serve hot, cut into wedges like a pie.
Recipe excerpted with permission from Hazana: Jewish Vegetarian Cooking by Paola Gavin, published by Quadrille October 2017, RRP $35.00 hardcover.
The publisher is offering three copies of this book to EYB Members in the US. One of the entry options is to answer the following question in the comments section of this blog post.
Which recipe in the index would you try first?
Please note that you must be logged into the Rafflecopter contest before posting or your entry won’t be counted. For more information on this process, please see our step-by-step help post. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on December 20th, 2017.
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