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April 21, 2014

Andrew Silow-Carroll: Passoverkill? Suggestions to make next year's seders even more culturally sensitive

Sara Israelsen Hartley: Seeking the Divine: An ancient connection in a new context

Christine M. Flowers: Priest's execution in Syria should be call to action

Courtnie Erickson: How to help kids accept the poor decisions of others

Lizette Borreli: A Glass Of Milk A Day Keeps Knee Arthritis At Bay

Lizette Borreli: 5 Health Conditions Your Breath Knows Before You Do

The Kosher Gourmet by Betty Rosbottom Coconut Walnut Bars' golden brown morsels are a beautifully balanced delectable delight

April 18, 2014

Rabbi Yonason Goldson: Clarifying one of the greatest philosophical conundrums in theology

Caroline B. Glick: The disappearance of US will

Megan Wallgren: 10 things I've learned from my teenagers

Lizette Borreli: Green Tea Boosts Brain Power, May Help Treat Dementia

John Ericson: Trying hard to be 'positive' but never succeeding? Blame Your Brain

The Kosher Gourmet by Julie Rothman Almondy, flourless torta del re (Italian king's cake), has royal roots, is simple to make, . . . but devour it because it's simply delicious

April 14, 2014

Rabbi Dr Naftali Brawer: Passover frees us from the tyranny of time

Greg Crosby: Passing Over Religion

Eric Schulzke: First degree: How America really recovered from a murder epidemic

Georgia Lee: When love is not enough: Teaching your kids about the realities of adult relationships

Cameron Huddleston: Freebies for Your Lawn and Garden

Gordon Pape: How you can tell if your financial adviser is setting you up for potential ruin

Dana Dovey: Up to 500,000 people die each year from hepatitis C-related liver disease. New Treatment Has Over 90% Success Rate

Justin Caba: Eating Watermelon Can Help Control High Blood Pressure

The Kosher Gourmet by Joshua E. London and Lou Marmon Don't dare pass over these Pesach picks for Manischewitz!

April 11, 2014

Rabbi Hillel Goldberg: Silence is much more than golden

Caroline B. Glick: Forgetting freedom at Passover

Susan Swann: How to value a child for who he is, not just what he does

Cameron Huddleston: 7 Financial Tasks You Should Tackle Right Now

Sandra Block and Lisa Gerstner: How to Profit From Your Passion

Susan Scutti: A Simple Blood Test Might Soon Diagnose Cancer

Chris Weller: Have A Slow Metabolism? Let Science Speed It Up For You

The Kosher Gourmet by Diane Rossen Worthington Whitefish Terrine: A French take on gefilte fish

April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review

Grilled lamb koftas, a spicy Middle Eastern treat

Joseph Erdos



JewishWorldReview.com | The flavors and spices of Middle Eastern foods, especially the grilled kebabs and koftas, are some of the most interesting and unique, with influence stretching from the Himalayas to the Mediterranean. Koftas, grilled ground meat patties, can be found in many countries in the Middle East, North Africa, South Asia and Central Europe. A few years back, I enjoyed some wonderful lamb koftas at a Turkish restaurant in New York City. Ever since then I've kept the idea in the back of my mind of creating my own recipe. Inspired also by the Hungarian fasirt my mother makes, I wanted to create a recipe that combined spices from the various regions: paprika from Hungary and coriander, cumin and turmeric from India.

My mother's fasirt uses the simplest spices, whereas koftas are generally made out of beef or lamb and use the most pungent spices. These koftas can be shaped into patties or meatballs, but I thread them onto skewers, one of the more interesting methods of cooking them. They can be fried in oil, but grilling them is healthier and lends more flavor. In South Asia, koftas are seared first and then stewed in curry. This recipe can be adapted to suit many tastes and preparations. The idea of meat on a stick is so novel that it's worth making, especially for kids.

To cut the spiciness of the meat, I pair it with a creamy Asian-inspired slaw of Napa cabbage with a few sliced chilies thrown in for heat. Sour cream, pareve, of course, in the dressing helps cool the palate and counteract the heat and spiciness. It makes for a meal that's great for a quick weeknight dinner around the world.



GRILLED LAMB KOFTAS

SERVES: 8-12

  • 1 pound ground lamb .
  • 1 tablespoon olive oil
  • 1 large egg
  • 1 small yellow onion, finely chopped
  • 1/4 cup finely chopped cilantro
  • 1 teaspoon coriander seeds, toasted and ground
  • 1 teaspoon cumin seeds, toasted and ground
  • 1 teaspoon turmeric powder
  • 2 teaspoons sweet paprika
  • Canola oil, for grilling
  • Metal skewers or bamboo skewers, soaked in water

In a large bowl, combine lamb, oil, egg, onion, cilantro and spices. Mix until thoroughly combined. Mixture should be sticky.

Preheat a grill pan over medium-high to high heat.

Form ground meat mixture into 8 evenly sized meatballs. Thread 2 meatballs per metal skewer or 2 bamboo skewers. Squeeze meatballs to adhere to skewer and form each into a sausage shape.

Preheat oven to 350 F.

Brush grill pan with oil. Place skewered koftas onto pan and cook until almost cooked through, about 5 to 7 minutes per side.

Place koftas on a rimmed baking sheet and bake until completely cooked through and juices run clear when pierced, about 10 to 15 minutes. Yield: 4 servings.

NAPA CABBAGE SLAW

Yield: 4 servings

  • 1 small head Napa cabbage (about 1 pound), thinly sliced
  • 1/2 head radicchio, shredded
  • 1 medium carrot, grated
  • 2 red Thai bird chilies, thinly sliced
  • 2 tablespoons rice vinegar
  • 1 tablespoon lime juice
  • 2 tablespoons olive oil
  • 1/4 teaspoon toasted sesame oil
  • 2 tablespoons pareve sour cream
  • 1 teaspoon Dijon mustard
  • 1 teaspoon freshly grated ginger
  • Fine sea salt
  • Freshly ground black pepper



WE FEED YOUR SOUL, INTELLECT --- AND STOMACH

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Combine cabbage, carrot, radicchio and chilies in a large bowl.

In a small bowl or measuring cup, whisk together vinegar, lime juice, oils, pareve sour cream, mustard, and ginger. Season with salt and pepper.

Pour dressing over vegetables and toss gently to combine. Chill for 20 minutes before serving.

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(Joseph Erdos is a New York-based writer and editor, who shares his passion for food on his blog, Gastronomerís Guide. One for the Table is Amy Ephron's online magazine that specializes in food, politics, and love. http://www.oneforthetable.com)





© One for the Table. Distributed by Tribune Media Services Inc.

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