2 potatoes
5 medium onions
2 tablespoons salt
1/4 cup freshly squeezed lemon juice
4 eggs
Peel beets and grate coarsely. Place into 8 quart pot with water to cover. Add peeled and diced potatoes and onions. Bring to a boil, then lower flame to simmer until soft (approximately 1 hour). Add lemon juice.
Beat eggs well in a second big pot. Pour in borscht in a slow stream, beating constantly to prevent curdling of eggs.
Serve warm or cold. Serves 10.
Breakfast at Manta Ray in Tel Aviv. [Photograph: Erin Zimmer]
The world famous Israeli breakfast…no better way to start the day!
Macaroons originated in Naples, where there name, maccarone, meant “fine paste”. During the Renaissance, Catherine de Medici’s chef visited France, where he shared these confections, and started a French craze for Macaroons.
These are popular with French Jews, and Jews around the world.
Preheat oven to 325 F. In a bowl, toss the coconut, sugar and salt. Add the egg whites and work them in with a wooden spoon to form a dough.
Take heaping teaspoons of dough and shape them into balls. Place on a lightly greased cookie sheet. If desired, place a piece of garnish on top of each ball.
Bake for about 20 minutes or until lightly browned. Let cool for 5 minutes, then remove the macaroons to a cake rack to cool completely.
Makes about 20.
Recipe from Hip Kosher by Ronnie Fein (DaCapo 2008).
A different kind of Hamantaschen - Sushi Hamantaschen
![Breakfast at Manta Ray in Tel Aviv. [Photograph: Erin Zimmer]
The world famous Israeli breakfast…no better way to start the day!](http://24.media.tumblr.com/e7ef42d6e1c0a8e2e6e11bbffc270510/tumblr_mjmmgwiwQ91s4lolfo1_500.jpg)
