More About PERACH

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exactly as it sounds, on whole wheat bread.

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An everyday kibbutz salad.

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tapioca pudding with chia.

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Can be used for sandwiches. I use it to stuff fish fillets or cannoli noodles.

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A quick breakfast.

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This soup is traditionaly eaten on Friday afternoons when all the family is gathered around the table. A tablespoon or two of Fenugreek sause (hilbe) is added to the soup.

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A well balanced salad. Seeds are optional, but I like to fill half my plate with this, both to start the meal as well as to finish.

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basic recipie for fried chicken breast but baked with oil.

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Mostly vegetables but I still can't eat a full cup. My children and husband love this and always go back for seconds. Great with a salad of mixed greens.

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The morrocan version of chulent

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This is eaten on bread or pita and is typicali very hot but the heat can be reduced for personal taste.

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a portion is 1 cookie, rather high in calories but if you can stop at 1 it makes a satisfying snack.

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tasty with rice or rice/bean noodles/couscous

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Very tasty all in one recipe. Can be made also with chicken (arroz con pollo)

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For people who like to make every thing from stratch. I am currently in Brazil so coconuts are plentifull and very very cheap. It was well worth the effort.

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In Israel the supermarket sell a lowfat (from .5% - 9%) soft white cheese, about the consistancy of yogurt. I use 500 grams of the 5%. I make it sometimes crustless and sometimes with a mixture of ground almonds and coconut depending on my mood, but for a lowfat cheesecake, it has full flavor but without the heart-ache (double meaning intended).

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excelent with a fresh salad to accompany