European Stars And Stripes (Newspaper) - January 16, 1986, Darmstadt, Hesse                                Workers prepare falafel the National last food of Israel. Eth Fol is i exp Fri cry chickpeas stuffed into pita and garnished with tomatoes wind Antl pickles. Preheat your oven 10 500 degrees. Brush the eggplant with Oil put it on a cookie Shcell and put in in the oven. After half to three quarters of an hour the eggplant should be soft Brown and a Little shrivelled. Take it out and let it Cool. When it s Cool enough to handle Cut in in half and take Oul he meat. Mash the eggplant Well and Lei it Cool. Mix the Lemon juice the Tehina paste and the water together. Put inc garlic through a press. Mix the mashed eggplant with the garlic and with the Lemon juice sesame seed mixture. Add Salt and Pepper and mix thoroughly. Serve garnished with chopped Parsley. Hamu Zim mixed Pickle tray israelis love All sorts of pickles. This probably has something to do with the desert climate. It s very hot and people perspire a lot. It s not enough to just replace the water you lose you have to replace the sails too. Pickles Are a Good Way to do this. They have cucumbers in brine As Well As Sweet pickles in vinegar. There Are probably a dozen different kinds of olives distinguished by How they were cured and by color. Israelis also eat pickled red peppers which they Call emf cd and pickled baby eggplants no More than an Inch or two loft. Make your Pickle tray by putting together a variety of pickles and olives. Shash Lik shish kebabs Ivi pounds beef or lamp cat into cubes /2 cup Oil juice of 5 Lemons Salt Pepper 3 cloves garlic 1 Small onion 1 Large onion 2 Green peppers skewers the meat should be marinated for several hours before in is grilled. Make the marinade by Miami the Lemon juice Oil with the garlic. Chop the Small onion and add it 1 Lea pc on of Salt and a few Good dashes of Black Pepper to the marinade. While the meat is marinating you can leave in in the refrigerator. Shash Lik tastes Best when grilled Over a charcoal fire but you can use a broiler if you have to. Cut the Large onion and peppers Inlo pieces you can put on skewers. Put the meat Onlo the skewers alternating with peppers and onions. Brush the Shash Lik with a Little ail and then Rill. Keba Bim spicy meat patties 2 pounds ground beef 3 Tablespoons freshly chopped Parsley 4 Teaspoons paprika 1 Teaspoon garlic powder i Teaspoon Pepper 1 Large onion i Teaspoon Salt israeli Kebab in Are spicy patties of chopped beef which have been rolled out shaped like hoi Doss and grilled. Mix the meat Wilh ail the spices and put it in the refrigerator for a couple of hours. Give the seasonings Lime to bind. Chop Llie onion and Fry it with a few Tablespoons of Oil until it is Glassy. I it with the meat before you Are ready to Jerill. Form he meat into hot dogs and Grill Iceni. Par Peret dessert for dessert serve a variety of Frt so and Irinod fruits. You could include oranges apples pears strawberries Dales and figs. A Nice Assort Mem of nuts would have peanuts cashews pet1,ins, and Pistachios. Serve Wilh turkish coffer. Caffee Turki turkish Coffee take very finely ground Coffee about 2 Tablespoons per person and put it in a pot. Add five ounces of water per person add for 12 cups half a cup of sugar and Vij Teaspoon cardamom. Bring it to a boil. Take it off the stove. Bring in to a boil again then lot in simmer Lor 10 minutes. Taste it to see if in is too Strong. If so add some Mure hoi water. Serve in espresso cups. Sha Shlyk is cooked Over charcoal. Sin Pei Ponio Linda january 16,19k if ripes Magazine 5