couponing in the holy land

Frugal food shopping for the Anglo Israeli

Archive for the tag “cookbook”

Free Rosh Hashana cookbook from Maimon’s

Go to Maimon’s web site and download an e-cookbook for the holidays.  The recipes are in Hebrew but I like making the effort because the quantities are what you can get in the store (one packet of baking powder, etc…)

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Free cookbook for kids from Mega

Go to Mega’s Facebook page to print out recipes for easy-to-make foods for kids.  They aren’t all desserts!

Free mini cookbook from Strauss

Click here to get some yummy recipes for the holidays (Hebrew).

Free Starkist e-cookbook

סטארקיסט 99 קלוריות

Click here to get a free e-cookbook from Starkist (Israel).

Although it isn’t easy to get through a Hebrew cookbook, I really try because the recipes are more appropriate to Israeli ingredients and equipment.

If you have never been to their web site, it is worth a view.  There are some interesting facts, such as:

A few important facts about light tuna (Skipjack):

  • Tuna is very rich in protein (27%), is high in nutritional value like milk, chicken and beef, and also low in calories.
  • Tuna preserved in oil contains 10% fat, mostly vegetable, and also contains omega-3 oil, a healthy fat which reduces cholesterol and lessens the risk of heart attacks.
  • Tuna preserved in water has a specially low percentage of fat – 1%, and contains the same amount of omega- 3 healthy fat.
  • Light tuna is fished in the deep ocean (rather than near the shore) and contains exceptionally low levels of mercury, 10 times less than that allowed by the Israeli standard. The tuna is preserved without artificial preservatives using only natural materials.
  • The American FDA recommends eating at least 340 gr. light tuna a week, and also notes that eating tuna once a week or more is likely to reduce mortality from CHD (heart attacks).
  • The Company has worldwide exclusivity in producing products using Sea of Galilee sardines which contain more than twice as much calcium as regular sardines.

Did you know that the Starkist products sold here are produced in Israel??

Free pastry cookbook

Ma’adanot has joined up with chef דודו אוטמזגין (sorry but I don’t know how to pronounce his name in English) to present a free cookbook of sweet and savory baked goods.

Click here to get a copy.

Israeli Cooking on a Budget by Sybil Zimmerman

With a title like that, it must be written for me!   I live in Israel, I love to cook, and I have to stay within my budget.  When we first made aliyah and invited over Israelis for meals, they would be surprised at how “expensive” my meals were.  They then proceeded to teach me how to make food that costs less.

Americans, especially those who use a lot of coupons, buy a relatively large amount of processed foods and carbohydrates.  How often are there coupons for vegetables, fruits, kosher meat, or cheese?

In Israel, however, the opposite is true.  Locally produced foods are much cheaper than imported foods.  Vegetables and chicken are relatively cheap.  Cheese is outrageously expensive as well as fish and red meat.  Pasta is relatively inexpensive compared with cereals and other processed foods, especially since you can rarely find coupons for those items.

The author’s recipes reflect this concept.  She bases her meals on vegetables, with meat/chicken/cheese/fish as a minor ingredient.  She almost always uses locally-produced foods in her recipes.

The best part of this book is that it reads like a history lesson.  If you are like me and read cookbooks like you read novels, this cookbook will take you back over 30 years to a simpler Israel- at least culinary-wise.  1978 was before Tivol, which revolutionized the vegetarian market.  The author discusses how to use SVP-Soy Vegetable Protein- which is dried and shaped into flakes, crumbles, and powders.  As she describes it, it has the consistency of a sponge and virtually no taste.  They are still on the market, and I agree 100% with Sybil’s description.

The author transliterates the names of many foods from Hebrew to English and even Arabic to help the new oleh learn the navigate the supermarket.  There are many outdated words, such as fruit squashes (petel syrup),  sterilized bottled milk (chalav amid), Afikal (shortening), and Marie biscuits (see Wikipedia).  She also lists the different cheeses on the market and describes how they are made.  Reading these lists makes me realize how far we have advanced over the past thirty years.  The variety and selection of food in your average supermarket has expanded exponentially since this book was written, much to my pleasure.

If you like food, and you like Israeli history, it is worth it to pick up a copy of this book.   Particularly when you can get it for as little as $1.40 at Amazon.com.  You will also find a lot of the standard recipes that every Israeli chef should know how to make- tehina, eggplant salad, falafel, and the like.

Happy Cooking!

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