couponing in the holy land

Frugal food shopping for the Anglo Israeli

Archive for the tag “recipe”

Shrimp, lobster,and scallops- now kosher!

I happened to be in Petach Tikvah last week for work when I stumbled upon the Landau Fish factory store.

landau dagim


While looking in the “vitrina” (display case), I saw all kinds of fish and meat products such as these:

landau sausages-2 landau sausages-3


where if I didn’t see the kosher signs and the obviously religious people working in the store, I would have thought that I was in pork sausage heaven.

One thing I did find that made me quite happy was a product I have not seen in Israel that I have been sorely missing from the US:

This product has been an essential part of our sushi and many other dishes; as you can see, it is fully cooked, gluten free, fat free, has low cholesterol and no preservatives (it is sold frozen).  It comes in shrimp, lobster and scallop flavor.  I did not get the price at the time but you can always call the store before shlepping there.

The Dyna Sea web site does not have a lot of information but they do have a Facebook page in Hebrew and English, where I found a whole bunch of stores that are carrying Dyna Sea products!  Here is the  list:

  1. Landau Dagim, HaSadna 1 Pinat Gispin, Petach Tikvah, 039247724
  2. Landau Dagim, 20 Yosef Hachmei Street (Mahane Yehuda), Jerusalem
  3. Landau Dagim, Sderot Menachem Begin, Mercaz Kalaniot Rova Chet, Ashdod
  4. Ronen and Yossi Dagim, 125 Weizman Street, Kfar Saba, 097660936
  5. Mamlechet HaDagim, 100 Weizman Street, Kfar Saba, 097667564
  6. Dubi Dagim, 8/7 Nachal Nitzanim, Ramat Beit Shemesh, 029990703
  7. Okianus Dagim, 35 Balfour Street, Bat Yam
  8. Mekor HaDagim, 8 Borokhov Street, Raanana, 097439430
  9. Super Dag, 34 Motzkin Street, Raanana, 097714389
  10. Pal Dagim, 63 HaYarkon Street, Bnei Brak
  11.  Avigdor HaDayag Anshei Breishit, Bnai Tzion

I wasn’t able to buy any when I was in Petach Tikvah, but when I do get some, this is what I will be making:

Rigatoni with Shrimp in Tomato and Feta Sauce

Gourmet Magazine

1/2 cup finely chopped onion

1 garlic clove, minced

6 tablespoons olive oil

1/2 cup dry white wine

three 14- to 16-ounce cans plum tomatoes including the juice, chopped coarse

2 tablespoons finely chopped fresh parsley leaves (preferably flat-leafed)

1/2 teaspoon dried basil, crumbled

1/2 teaspoon dried oregano, crumbled

3/4 teaspoon salt

dried hot red pepper flakes to taste if desired

1 1/2 pounds medium shrimp (about 34)

1 pound dried rigatoni or other tubular pasta

1/2 pound Feta, crumbled (I use bulgarit)

In a kettle cook the onion and garlic in the oil over moderately low heat, stirring occasionally, until they are softened, add the wine, and boil the mixtures for 1 minute.  Stir in the tomatoes with the juice, 1 tablespoon of the parsley, the basil, the oregano, the salt, and the red pepper flakes and boil the mixture, stirring occasionally, for 5 minutes, or until it is thickened.  Add the shrimp and cook the mixture over moderate heat, stirring, for 4 to 5 minutes, or until the shrimp are defrosted and warm.

In a large kettle of boiling water cook the rigatoni until it is just al dente, drain it well, and stir it into the shrimp mixture.  Stir in 6 ounces of the Feta and salt and pepper to taste, transfer the mixture to a lightly oiled 4-quart glass shallow baking dish, and sprinkle the top with the remaining 1 tablespoon of parsley and the remaining 2 ounces of Feta.  Bake the pasta in the middle of a preheated 220C oven for 20 minutes, or until the Feta is bubbling and the top is slightly crusty.



What’s in the freezer? Lasagna with homemade ricotta cheese

I just finished baking a whole bunch of chocolate cakes for the freezer and as I sit here now sweating glistening, I realize that I should be reccomending foods that don’t need to go into the oven in this heat.  So I went back in the kitchen and made some ricotta cheese for lasagna.

Believe it or not, you too can easily make ricotta cheese at home!  I will take you through the process so there is nothing to fear.

Ingredients (can be multiplied/divided to the quantity needed)

5 liters of 3% milk (1% has a lot less flavor)

1/2-1 tablespoon salt

1- 1 1/2 cups white vinegar


  • Put all of the milk in a large pot.  Warm it up until it is hot but not boiling. (If it does boil by mistake, no worries, you will just have an unpleasant job cleaning the pot)  Stir occasionally to allow all parts to heat evenly.


  • When the milk is hot, slowly add 1 cup of vinegar and the salt.  With a spoon, SLOWLY mix the milk until you start to see the curds and whey separate.


  • If your kitchen is hot, shut off the burner, cover the pot and let it sit for approximately 10 minutes untl all the curds and whey separate.  If your kitchen is cold, keep the burner on.
  • Check after 10 minutes and slowly mix- if it is not all separated, turn on the flame and add another half cup of vinegar, mix, and repeat step 3.  You can tell it is separated when the liquid is clear and not white.


  • When completely separate, SLOWLY pour the cheese into a colander.  If you pour it too fast you will break the curds. Sometimes it is easier to pour out the water and then place the ricotta in the colander.


  • If you like your cheese soft (as I do), you can use it as soon as the water is completely drained.  If you like it dry, cover it loosely and put it in the refrigerator overnight.  Can be frozen.
  • Technically the colander’s holes are too big for ricotta so you do lose some cheese.  You can line the colander with cheesecloth to decrease the diameter of the holes.
  • If the curds do not come together in a large clump, you can still drain it- it will just take longer to come together- possibly overnight.

To make the lasagna you need:

  1. 12 noodles per lasagna
  2. 1/2- 1 batch of ricotta, depending on how cheesy you like it
  3. shredded cheese for the top- I use a mix of Parmesan cheese and the Tara Gevina Tzehuba
  4. pasta sauce

I admit I use jarred sauce.  I have tried many many times to replicate my sauce from the old country but it never tastes right.  If one of my readers has a TNT recipe, please post it!  I usually use Barilla (you need two jars) but I just found something as good if not better and cheaper- DiNicola


You can see the ingredients are almost completely clean- the only food additive is citric acid, which is quite harmless.



  1. Boil the noodles until al dente.  Drain and separate each noodle. [Don’t make the mistake of boiling no-boil noodles as I did today- Shufersal brand noodles are no-boil]
  2. Place some sauce at the bottom of a 9×13 pan.  Add three noodles.
  3. Mix the ricotta cheese with two eggs, salt, pepper, and garlic powder to taste.   Can add drained defrosted spinach to cheese as well.  Spread 1/2 of the mixture over the noodles.
  4. Add three more noodles and then a layer of sauce (can also add vegetables or Tivall ground soy if you like)
  5. Add three more noodles and then the rest of the cheese mixture.
  6. Add the last three noodles, more sauce and optional veggies/soy.
  7. Spread cheese over top.
  8. Place sheet of baking paper over cheese and then cover with foil (so the cheese won’t stick to the foil).
  9. Freeze.
  10. Defrost 24 hours before cooking.  Bake at 180C for 30-40 minutes until bubbling or 200C if you like crispy cheese on top.

Sufganiot- how high will you go? (The ultimate sufganiot guide)

In my last post listing the sales of the week, you might notice that NOBODY has sufganiot on sale.  Why not?  Because we are all so desperate to get our hands on that scrumptious ball of fried dough that we will pay any price to get it.

Some of the prices, however, are as outrageous as the flavors. (Bamba?!?!Pistachio?!?!?)

Before you go and spend your hard-earned money in the bakery, read today’s ultimate frugal food shopper’s guide to sufganiot.

Cafe Hillel:

The best thing about these sufganiot is their price- 5 sufganiot for 20 shekels.  They are the same size as the other gourmet sufganiot.  Although the kids liked them, the adults found them to be overly fried and the cream (katzefet) had a chemical taste.  Kosher rabbanut.

Conclusion- unless you are a health freak (and if you are, you shouldn’t be eating doughnuts), these are only a good option for the kids.

English Cake:

English Cake sells three types of sufganiot- large sufgania (6 shekels), small sufgania (4.50 shekels), and “doughnut” (8 shekels), which is the hole-in-the-middle shaped doughnut.  We got there just as the store opened and enjoyed a very soft, warm, traditional sufgania.  The “doughnut” looked good, but was relatively pareve tasting.  Kosher l’mehadrin.

Conclusion- if you are a true Zionist, get your sufganiot here.


This very famous bakery in Tel Aviv prices their sufganiot according to how they are cooked- baked doughnuts cost 7 shekels and fried sufganiot cost 6 shekels.  If you buy 5 you get 1 free.  The “coffee and ma’afah” also applies to sufganiot and costs 16 shekels.  Their sufganiot are soft and filled with all sorts of dairy goodness. Kosher rabbanut.

Recommedation- if you need a sugar and caffeine boost, this is a mighty fine place to get it.  If you need to save your money, hold out for their oznei haman…

Ma’afeh Ne’emaan:

This Jerusalem-based chain is one of the few big ones that is Kosher l’mehadrin.

Maybe it is me, but their chocolate looks very anemic to me.  Their gourmet sufganiot are 7 shekels and their regular sufganiot are 4 shekels.  This store has hands-down the best names for their sufganiot- names such as “Tutit” (Strawberry Shortcake) and “Yeladudes” (Kids), as well as the wackiest flavors- Bamba, marshmallow, and almond.

The chocolate I thought anemic was not bad, but there was one major flaw in their gourmet sufganiot- NO FILLING!

Conclusion- If you aren’t mehadrin, there are much better deals out there.

Mr. Donut:

These are Israel’s version of Dunkin Donuts.  They come in pareve and dairy.  Kosher rabbanut.

We rated them very good (if you like Dunkin Donuts).  Price- 3 for 20 shekels.

They don’t have a store of their own, but you can find them in these stores.



High class doughnuts, dairy and very rich.  They come in flavors such as halva, belgian chocolate, pistachio, whipped cream, white chocolate with a berry chaser (a syringe filled with fruit syrup), and “Vodka Double Espresso”- chocolate with an espresso chaser.  What we like the most about these sufganiot is that they are filled with lots of filling, which is not standard for Israeli sufganiot.

Something I have never seen elsewhere in Israel is a list of how many calories each sufgania has, ranging from 170 (jelly) to 317 (chocolate ganache with a chaser).  I am not sure if I like knowing how many calories are in my sufgania or not.  After comparing, however, the amount of calories in Dunkin Donuts doughnuts (260-550 calories) or Krispy Kreme doughnuts (200-450 calories), I think Roladin has given me yet another reason to stay in Israel.

Price: 8 shekels for the “standard” gourmet sufganiot, 9 for the chasers, 4.50 for traditional jelly and 5.50 for traditional ribat chalav (caramel).  Kosher rabbanut.

Conclusion- if you want to splurge, this is THE place to go.  They are by far the best sufganiot on the market.

Yes, you can compare doughnuts on Zap!  On their web site, Shufersal Yashir’s’ sufganiot cost 4.99 each and Mega B’Internet sells them for 3.99.   As you can see, they are the standard sufgania.

The cheapest alternative of them all:

You know what I am about to say, right?  Make it yourself!

This blog is by definition not a recipe site, but I welcome everyone to post their favorite sufganiot recipe.  I personally have very little success with yeast recipes, so I use one with leben.  And if anyone has a TNT method for getting that filling in without (a) destroying the doughnut (b) squirting it out the other side, or (c) having it shoot back in your face, I would be ecstatic to hear.

Finally, these prices are based on the Modiin-Tel Aviv area.  If the prices in your area are better or worse, let me know!  If you found a great sufganiot bargain, please pass it on to the other readers!

I will now go run around the universe to start burning off all those sufganiot calories…;

Post Navigation