| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Israeli |
|
1 |
Servings |
INGREDIENTS
| 2 |
ts |
Sugar |
| 3/4 |
c |
Water |
| 2 |
lb |
Beet |
| 1 |
|
Lemon |
| 1 |
tb |
Chopped ginger |
| 1 |
c |
Peeled almonds; (if you cannot find peeled almonds, pour boiling water over almonds and peel after a few minutes by rubbing) |
INSTRUCTIONS
These recipes come from an Israeli cook book called (surprise surprise)
Kosher for Passover, By Nira Rousso, a famous Israeli food writer.
1. Put sugar and water in large pan and boil uncovered. Keep boiling while
preparing the beet.
2. Peel beets and slice to thin strips. Do the same for unpeeled lemon.
Both can be done by cutting disc of food proccesor.
3. Add beet and lemon to sugared water, cover and cook on low heat for
about
11/2 hr, occasionaly stirring.
4. Add ginger and cook 20 mins more. Cool overnight.
5. Toast almonds and stir into cold confiture.
Posted to JEWISH-FOOD digest by "°òéä è°àáODh" <tarab@netvision.net.il> on
Apr 8, 1998
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