The Shuk...Mahane Yehuda Market Jerusalem

Yesterday I had to go to Jerusalem to medical appointments, I got a ride in and as I had time I decided to get off the light railway a stop early and grab a coffee in Mahane Yehuda Market (The Shuk, )It was a cold crisp December morning, and although it was way past 8 am it was still early for this are of Jerusalem. As I turned into the market the central street was packed with delivery trucks, vegetable & Fruit boxes, trolleys, as well as market workers who were scrambling over each other to set up their goods. Almost all my senses were assaulted all at once as the sounds sights& smells,of the shuk greeted me. The vivid colours, of the seasonal fruit, fresh ripe avocados, succulent strawberry's,and perfectly polished oranges, reminded me if I needed any reminding from the temperature of my hands that it was winter season. Sounds of horns honking while traders called out instructions and greeted each other battered my eardrums and woke me up. In the air I could smell vanilla, honey, cinnamon, freshly baked bread, zatar, roasted nuts and ground coffee each smell wafting over me as I progressed though the Market. I stopped and bought a coffee from Aroma, and sat outside, collecting my thoughts while watching the day come to life in this patchwork of activity as the market prepared its self to feed the residents and visitors of Jerusalem and its surrounding areas. I love being in the Shuk at any time but more so early morning before the hustle & bustle pushing and shoving when the residents of Jerusalem take to the streets shopping trolleys to the ready to capture the best produce their money can buy. To take home and create food to feed and satisfy their family's and guests for Shabbat. Shabbat Shalom from Israel to one and all.

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Not Schmaltz At All ( healthy chopped liver)

Chopped liver often mocked, reproduced and joked about, as traditionally Jewish as chicken soup. Chopped liver can be made with any type pf liver but personally I prefer the traditional favorite of chicken livers. Chopped liver was traditionally fried in schmaltz (chicken fat ) which over the years has given way to oil, my no fry no oil version tastes just as good but weight watchers can eat with guilt. Nutritional Value Liver is a nutrient-rich food and the ingredients in the chopped liver recipe add more nutrients to the mix. Liver is high in vitamin A, which is dangerous to unborn babies so pregnant mothers should avoid liver in any form.It also contains vitamin C choline, betaine, of vitamin B-12, retinal and vitamin E also of vitamins B-6, folate, niacin, pantothenic acid, riboflavin and thiamin in lesser amounts It also contains the following minerals Its high in i ron, magnesium, phosphorus, potassium, zinc, copper, manganese selenium . If eaten frequently,

Its So Easy Being Green, ( or Yellow ) Sorry Kermit!

Zucchini or Courgette if you are European , are a member of the squash family are so versatile , easy to digest, they are available all year round . Health Values Zucchini’s are low in Saturated Fat and Sodium, and very low in Cholesterol. It is also a good source of Protein, Vitamin A, Thiamin, Niacin, Phosphorus and Copper, and a very good source of Dietary Fiber, Vitamin C, Vitamin K, Riboflavin, Vitamin B6, Folate, Magnesium, Potassium and Manganese. the ideal food for the weight conscious . Versatile Zucchini can be steamed, well seasoned , drizzled with a touch of good quality olive oil and served, they can be eaten raw, baked, fried , griddled. They pair up well with mushrooms, tomatoes, leeks and onions, they are wonderful in quiches , pashdididas. cooked on the griddle, added to soup , as a base of ratatouille. they can be stuffed, sauteed, baked stir fried to name a few ways of cooking them. added to kugels, latkes, and chocolate cake for moisture In fac

Perfect Hot Salt Beef Sandwich When I was twenty I was lucky enough to work a stall in the world famous Petticoat Lane market on Sunday mornings, Back in the day the market was mainly Jewish market traders we were part of the very special history of the East End of London, The excitement, hustle and bustle, comradeship between the stall holders was second to none, we worked all weathers , and shared each other’s joys and sorrows. but the icing on the cake was visiting Blooms on Whitechapel Road after trading had finished for a succulent hot salt beef sandwich, nothing can erase these memories from my mind even though its over half a century ago. When Danny Brummer “Z"L” was running the Deli in Hove Street, I use to cook with him, back in the day we use to pickle our own beef but nowadays you can buy it ready pickled from Gilberts, this is the recipe we used to serve hot salt beef sandwiches to the Brighton and Hove Jewish community 1.5 kilos ready pickle

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