KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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SHAVUOT KOSHER RECIPES |
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INGREDIENTS: |
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1/2 cup extra-virgin olive oil
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2 large onions, coarsely chopped
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1 large garlic clove, minced
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1 (28 ounce) can whole tomatoes, chopped, juices
reserved
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2 tablespoons tomato paste
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2 cups water
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2 tablespoons finely chopped basil
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Salt and freshly ground pepper
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2 pounds cremini mushrooms, thinly sliced
(Italian mushroom)
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1/2 cup dry white wine
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2 tablespoons tamari soy sauce
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2 tablespoons finely chopped dill
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2 pounds zucchini, sliced crosswise 1/2 inch
thick
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2/3 pound dried lasagna noodles
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6 large eggs, beaten
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1 pound feta cheese, crumbled
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1/4 pound provolone cheese, shredded
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INSTRUCTIONS: |
Preheat
the oven to 450 degrees F.
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In
a large saucepan, heat 2 tablespoons of the olive
oil until shimmering.
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Add
one-fourth of the onions and the garlic and cook
over moderately high heat, stirring occasionally,
until softened.
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Add
the tomatoes and their juices, the tomato paste
and water and bring to a boil.
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Simmer
the sauce over moderate heat until reduced to 4
cups, about 20 minutes.
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Stir
in the basil; season with salt and pepper.
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In
a large, deep skillet, heat 1/4 cup of the olive
oil.
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Add
the mushrooms, season with salt and pepper and
cook over high heat until the mushrooms begin to
brown, about 8 minutes.
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Add
the remaining chopped onions and cook, stirring
occasionally, until softened, about 5 minutes
longer.
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Add
the wine and tamari and boil until the liquid has
reduced, about 5 minutes.
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Add
the dill.
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Toss
the zucchini with the remaining 2 tablespoons of
olive oil and season with salt and pepper.
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Spread
the zucchini on a baking sheet and roast for about
10 minutes, until golden on the bottom and
softened.
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Lower
the oven to 350 degrees F.
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Spread
1/2 cup of the tomato sauce in a 10 1/2-by-14-inch
baking dish.
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Arrange
one-third of the uncooked noodles on the sauce,
overlapping them slightly.
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Top
with another 1/2 cup of sauce, one-third of the
mushrooms and half of the zucchini; season with
salt and pepper.
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Repeat
with another 1/2 cup of sauce, another layer of
noodles, 1/2 cup of sauce, one-third of the
mushrooms and the remaining zucchini; season
again.
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Top
with 1/2 cup of sauce and the remaining noodles,
then cover with the remaining sauce and mushrooms.
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Press
the moussaka down slightly.
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In
a bowl, whisk the eggs with the feta; pour over
the mushrooms.
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Season
with pepper and sprinkle with the provolone.
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Bake
the moussaka for about 45 minutes, until the top
is golden.
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Cover
with foil and bake for 25 minutes longer, or until
piping hot in the center.
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Uncover
and let rest for 20 minutes before serving.
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Source:
Rabbi
Alan Ira Silver
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KOSHER DELIGHT MAGAZINE
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