Denver Community Kollel
1516 Xavier St., Suite 301
Denver, CO 80204
Office: 303-820-2855



The Kollel would like to thank
Torah Umesorah,
Harry H. Beren Trust,
Art Harris Trust
Rose Community Foundation,
and Allied Jewish Federation of Colorado
for their generous support.
Tasters Choice #1 - Appetizers
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APPETIZER

Lahamagene (Arabic Meat with Bread) 

By Heather Dayan 

Dough:
4 cups flour
½ pkg.  dry yeast dissolved in ¼ cup warm water
1 cup warm water
1 tsp. salt
2 tbsp. oil 

Meat:
1 lb. chopped meat
1 small can tomato paste
1 onion, chopped
cinnamon, salt, allspice 
touch of lemon
2 cups oot (see recipe below) 

Oot:
2 c. real lemon juice
4 c. sugar
15 oz. jar apricot jam
10 oz. jar prune butter
32 oz. jar apple sauce
Tamarind (if available) 

To make the dough, combine flour and salt.  Add dissolved yeast and mix well.  Add oil and mix again, gradually adding remaining water until dough is soft.  Put clean towel over dough and let rise for 1 hour.  Meanwhile, cook oot ingredients over stove top for a few hours, stirring occasionally.  Mix 2 cups of oot into meat mixture.

Form dough into round circles like mini-pizzas.  Place meat on dough.  Bake in oven until dough is light brown.

This recipe can be frozen and reheated.
  

Yebra (Grape Leaves)

By Rachel Rabinovitch 

Wrappers:
1 bottle grape leaves 

Filling:
1 pound ground beef
1 tbsp. sugar
1 tbsp. lemon juice
¼ cup temerhendi sauce
Dried mint flakes
1 cup pine nuts  

Sauce:
1 cup Oot – (See recipe for Lahamagene)
2 tbsp. lemon juice
dried apricots
 

Mix all filling ingredients.  Place 2 tbsp. of filling in center of each grape leaf.  Roll up tightly and tuck in ends.  In a pot, mix lemon juice into oot, pour over rolls and sprinkle dried apricots on top.  Cook over low flame for 2-3 hours.
 Yield: 25-30 grape leaves.

 

Caviar Torte

By Lisa Kaufman 

DISSOLVED GELATIN:
1 tbsp. unflavored kosher gelatin
¼ cup cold water 

Egg Layer:
4 hard cooked eggs, chopped
½ cup mayonnaise
¼ cup minced fresh parsley
1 green onion, minced
1 tbsp. dissolved gelatin prep.
dash Tabasco sauce
freshly ground black pepper, to taste

Avocado Layer:
1 medium avocado, peeled, pitted and pureed
1 large shallot, minced
2 tbsp. fresh lemon juice
2 tbsp. mayonnaise
1 tbsp. gelatin preparation
½ tsp. salt
dash Tabasco sauce
Freshly ground black pepper, to taste 

“Sour Cream” Layer:
1 cup pareve “sour cream”
¼ cup minced onion
2 tbsp. dissolved gelatin preparation 

Caviar layer
3½ - 4 oz. black or red caviar
fresh lemon 

In a glass measuring cup, soften gelatin in cold water.  Dissolve gelatin in microwave for 20 seconds at low setting.  Use dissolved gelatin in making the three molded layers.

Combine all egg layer ingredients.  Neatly spread egg mixture into 9” springform pan, smoothing top.  Wipe any egg mixture from pan sides with paper towel.  Chill while preparing avocado layer. Combine all avocado layer ingredients and spread evenly over egg layer.  Chill while preparing sour cream layer. Combine sour cream layer ingredients and spread carefully over avocado layer.  Cover mold tightly and refrigerate overnight.
 Place caviar in fine sieve and rinse gently with cold water.  Sprinkle with lemon juice and then drain well. Remove sides from springform pan.  Transfer molded layers to serving platter with sour cream layer on top.  Spread caviar on top.  Serve with pumpernickel bread. Serves  12-16.