שבת ט' בכסלו תשפ"ג 03/12/2022
Search
  • The Mission Continues

    As in the past so it remains today - we were and still are under the selfsame commitment to adhere to the directions of the Gedolei Yisrael, who stand guard against breaches of purity threatening our camp. When we were required to ask – we asked. When we were instructed to depart – we left. The moment we are summoned back to raise the flag, every other consideration is pushed to the side and we answer: We are ready!

    Read More...

בראי היום

  • Harav Yisrael Friedman zy”a, the Rebbe of Husyatin

    מוטי, ויקיפדיה העברית

    The ancestral chain of Harav Yisrael Friedman, the founder of the Husyatin chassidic court, originates with the holy Baal Shem Tov. The Husyatin chassidus has its roots in Galicia and eventually came to Tel Aviv, during the turbulent years between the two World Wars.

    Read More...

Recipe

Filled Squash with Rice and Smoked Meat

The classic filled squash gets a real boost with this delectable filling and beautiful presentation.

Efrat Leibenfreund 29/10/2009
For this recipe, you will need round squash, which can easily be found in most grocers this time a year; however they can be substituted with regular squash as long as they are firm.

The 'flesh' of the squashes is removed with a melon baller or a small teaspoon.

You will need:

8 round or regular squashes
Filling:
1 onion, diced
2 garlic cloves, pressed
4 tablespoons oil
10 ounces (300 g) grounded meat
3 slices smoked meat
3 slices smoked turkey
½ cup rice
salt, pepper to taste
1 cup boiling water
¼ cup pine nuts

Sauté onions and garlic until browned. Add ground meat and fry until its color turns white. Add rest of the ingredients and cook on low flame for twenty minutes.

Sauce:

4 tablespoons oil
3 garlic cloves, pressed
4 tablespoons tomato paste
salt, pepper to taste
3 tablespoons date syrup
3 tablespoons apple concentrate
2 tablespoons chili sauce

Mix all ingredients in a bowl.

To Assemble:

Remove flesh from squashes and fill with meat filling. Arrange on a baking dish. Pour sauce over filled squashes and bake for 35 minutes in a preheated oven on 350 F (180 C).



The Chef's Tip:

Place a bunch of green onions in a bowl of ice water until they start to 'curl' up. Serve each squash on a nice dish and garnish with green onion curls for a mouth-watering appetizer!