Flora's fabulous food

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FLORA’S FABULOUS FOOD

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A blog devoted to the wonderful cooking of Flora Mansur. Contributions are from her family, but primarily from her daughter Dalia. ha sel lu s s e d s i t s o d a l e s

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his is Dalia Luck's effort to maintain and publish a record of her mother's cooking.

Flora Mansur was a wonderful woman with a culinary expertise that drew on far too many influences to state. Enjoy!

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Chicken Soup

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he Chicken soup is a traditional Jewish soup, very often served on Sabbath evenings, but any time a nourishing or restorative food is required. If you are feeling a bit tired, a little below par, have a cold or flu, then chicken soup is invariably the solution.

Ingredients are as follows, and as always you will find the quantities that suit you best:

Cleaned chicken wing, or giblet, or simply a carcass le! over "om a previous meal

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1 sliced medium sized onion 2/3 chopped carrots 1/2 chopped leaks

soup every now and then, to ensure the soup remains clear.

Celery leaves Salt and pepper to suit

Method, couldn't be simpler:

Place the chicken well covered in a saucepan with cold water, add salt and pepper and bring to a boil. Add the vegetables and allow to simmer for an hour or so, skimming the white residue o the surface of the

Remove the chicken from the pan, leaving in the soup pieces of the cooked meat if preferred, and allow to simmer. Add salt and pepper to taste if necessary and simmer until the vegetables are fully cooked.

Traditionally people will also have 'lockshen' with the soup, usually vermicelli. This is not eaten like

spaghetti in volume, so select less to cook, but cook in the same way.

When the 'lockshen' is ready, sieve to remove the water and serve small amounts in soup plates. Add the wonderful and richly flavoured chicken soup and enjoy. Seconds are always permitted and always available!

Felafel

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he one recipe that I myself have inherited from my mother, who in turn learned from her mother, Flora, is felafel, Middle Eastern fast food. Now it turns out that there are many kinds of felafel, so don't tell me if you know felafel in a dierent form. And, as always, the measures are a little bit arbitrary. As my grandmother always used to say when asked how much of an ingredient was needed, "as much as it requires!"

Chick peas (1 lb of dry chick peas for 100 felafel) Bread (5 slices per 1lb of chick peas) Salt Garlic Cumin (lots and lots)

Soak the chick peas overnight, and mince together with the bread. Add some water if needed to ensure the mixture has a doughy consistency, but not too dry. Add some salt, garlic and cumin (lots and lots, as above), and mix. You can keep this in the fridge for up to a day, but you'll always need to add more spices before cooking.

Heat the oil (vegetable or sunflower) until it's hot enough, form little balls out of the mixture, and then fry. Ideally, the balls should be about an inch in diameter, so that they cook well. The temperature of the oil also needs to be monitored by the time taken to cook - too long and they soak up oil, too short and they go crispy or burnt without cooking the inside.

When the felafel turns golden brown, take out of the oil, drain, and serve immediately with good pitta, salad (finely diced cucumbers and tomatoes), cucumbers pickled in brine (in the Middle Eastern style; I cut into spears so they can be easily inserted down the sides of the pitta) and, most importantly, tahina (or tahini as typically labelled here in the UK).

And Bob's your uncle.

KOOBA GEZER

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OOBA GEZER - Cutlets and Carrots

This is a complicated dish to describe, perhaps longer than it takes to cook, but it is really tasty and so worthwhile. There are three parts to the recipe namely the cutlet, the stuffing for the cutlet, and then the carrots

Part 1 The Cutlet Ingredients

2 cups of semolina 2 tablespoons of oil 1 tablespoon of chicken stock

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quarter teaspoon black pepper water as needed

half teaspoon of turmeric

1 tablespoon of chicken stock

quarter teaspoon of 'a) spice' Mix all the ingredients together and add water until the dough is not 'sticky'. Leave for half an hour and if the mixture is hard add a little water and oil. Make small balls from the dough mixture and leave for 5 minutes.

Part 2 The Stuffing

Chop or grate the onions, and add together all the remaining ingredients. Mix well until the stuffing is pliable. Take the balls of dough and insert the stuffing into the middle of the balls, sealing the balls so that the stuffing is covered by the dough. If the dough or pastry is sticky then just wet your fingers.

Ingredients

three quarter of a kilo of mince meat or chicken

Part 3 the Carrots

Fry the carrots in the oil for 5 minutes, then add water to cover and also the remaining ingredients.

Cook on low heat until the carrots are fully cooked. Take out half the carrots and place in a dish for a moment, add the cutlets to the pan over the remaining carrots, and then put back the remaining carrots to cover the cutlets. Add a little water, lemon juice and 1 teaspoon of sugar and cook on a low heat for half an hour until the cutlets are cooked.

Ingredients

2 medium onions 1 bunch of coriander

2 kilos of peeled and sliced carrots

half teaspoon of black pepper

Oil pinch black pepper and salt

This is a really tasty dish and I hope you enjoy it.

TSHORBA

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shorba - Thick Rice Soup

Tshorba is an easy light meal which can be eaten as described or with other vegetables or as part of a wider menu.

Ingredients

1 cup rice chicken wing or neck or similar 100 grams tomato puree pinch salt and pepper 1 teaspoon of 'a) spice' half teaspoon turmeric 1 or 2 courgettes

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1 large onion 3 tablespoons of chicken stock

Procedure

Cut/slice onions and fry in a medium saucepan. Grate the courgettes with a wide grater, and add to the onions together with all the remaining ingredients. Add say 3 cups of water and bring to boil.

Simmer on a low heat for say 2 hours. Add water if necessary to create the right texture for you.

Some like it thick and others might prefer a more fluid 'soup'.

Add other vegetables to your taste, but it is quickly made, and requires little of your time.

Try it!