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Recipes from Rabbi Lustig

Cooking can be a great way to help pass the time during all this coronavirus craziness.

I hope you will enjoy a collection of some of my favorite recipes below:

 

 

 

Shakshouka

Ingredients:

  • 1 small sweet onion
  • 1 scallion
  • 1/2 of a green bell pepper (thinly sliced)
  • fresh garlic (chopped)
  • black pepper
  • 1 jar of marinara sauce
  • pinch of oregano
  • pinch of cumin
  • lemon zest

Instructions:

Take small fry pan sauté the sweet onion, green pepper, and scallion with some water.

In a separate non-stick fry pan or saucepan heat up One jar of marinara sauce and season to taste with black pepper, a touch of oregano, a touch of cumin and a little bit of lemon zest. 

Heat till  bubbles a bit add contents of sautéed mix 

Let simmer 3 minutes 

As sauce bubbles from heat, add as many eggs as you would like to eat spread the around the pan. Cover with a glass lid so you can monitor the eggs closely.

Poach eggs till white is really white but the yolk is still runny. Be careful not to overcook the eggs!

Eat immediately after serving!

Israeli Salad 

Ingredients:

  • 3-5 small cucumbers
  • 1/4 small red onion
  • 1/4 small green pepper
  • 2/3 red radishes
  • 10-20 small cherry tomatoes
  • lemon zest
  • lemon juice
  • black pepper
  • olive oil

Instructions:

Cut up all ingredients into small cubes

Add to bowl and add the juice of two fresh lemons 

Finish with fresh black pepper and a dash of olive oil to taste.

Enjoy!

 

Click here to see a video demonstration of Rabbi Lustig preparing these recipes.

 

Sweet & Sour Cabbage 

Ingredients:

  • 4-5 sweet onions
  • 2 heads of  green cabbage
  • 4 cans whole tomatoes
  • 5 fresh lemons
  • 1 (or more) cups sugar (or Splenda)
  • Optional: a little sweet butter
Directions: 
 
Cut up onions in large pot add water to just cover onions simmer till soft.
Slowly cut up cabbage and add all cans of whole peeled tomatoes to mix cook on high until cabbage softens 
(Stir often so onions or cabbage do not stick to pot and burn)
Add the juice of freshly squeezed lemons 
Add a cup of sugar (add more to taste) Let slow cook for at least an hour -- string often (Note: stir frequently once the sugar is added so it does not burn!)
Enjoy!
 
Click here to see a Facebook video demonstration of Rabbi Lustig making this recipe.