Stuffed Peppers

I always use red and yellow peppers for this dish. I think they are much tastier than green peppers, and their natural sweetness lends a wonderful flavor to the dish. It is recommended to use smaller peppers rather than huge ones, so that they don't break apart after cooking. After making the rice filling, and... Continue Reading →

Savory Passover “Burekas”

These "burekas" are perfect for a brunch during Passover, or a light supper. Also a great solution for something to take along on a day trip with the family; it's filling, and easier to eat in the car or on a picnic, than matzas. In addition to being tasty, they won't fill the car or... Continue Reading →

Radish Salad

This is a very easy and refreshing salad; I sometimes make it with large radishes, as in the attached photo, but it can be made with small radishes, halved and sliced. The radishes - large or small, can also be grated in the food processor. Either way, the results are excellent. As you can see... Continue Reading →

Potato Salad

This is the potato salad that I used to make for all the family picnics throughout the years. We would often go, with the whole family, to the Jerusalem Forest, or to one of the other wonderful picnic spots in the Jerusalem hills. The guys would be busy barbecuing the meat - hamburgers and/or chicken... Continue Reading →

String Beans with Tomatoes

This is an easy stand-by which the family enjoys, and so do I, since it requires hardly any effort to prepare. This recipe uses frozen string beams - do not defrost before cooking. Ingredients: 400 grams (approx. 1 lb.) frozen stringbeans - can be green or yellow 2 ripe tomatoes, sliced or chopped 1 clove... Continue Reading →

T’china (Tahini) Cookies

These cookies are very popular here in Israel, and in the Middle East in general. They are super easy to make, and they can be stored in a closed box for several days. For all you Halva fans out there, these cookies resemble Halva somewhat in taste and texture, since both are made out of... Continue Reading →

The Original Galai Brownies

I first made these brownies in the late 1960's. I had a little cookbook from the U.S., where I found a recipe for brownies. Problem was, that the products here in Israel were different than those in the U.S., so I made a few adjustments and that became our standard brownie recipe for many years.... Continue Reading →

Burnt Marshmallows

Marshmallows are one of the basic nutrients in the Galai diet. Ingredients: 10 medium-sized marshmallowswooden skewers Preparation: Collect wood and start a fire. Place a marshmallow on a wooden skewer.Hold the marshmallow over the fire until it catches fire.Let the fire burn the marshmallow until only a black charcoal is left.Enjoy!

TIP: Frying onions with water

I often fry up several onions to use for different purposes, for example, mashed potatoes, or to put on hamburgers, etc. etc. In order to get nice, golden brown, caramelized fried onions, I start out with some canola (or other) oil in the frying pan, add the chopped onions, some salt, and sometimes even a pinch of sugar, and I start frying. After a... Continue Reading →

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