Soak bulgur wheat for 1 hour. Mix well with other ingredients and refrigerate.

Baba Ganoush

Grill eggplants with skin directly on gas grill over high heat for 1 hour, turning ¼ turn every 15 minutes with tongs until skin is charred and black on all sides. Eggplants should become very charred and shriveled but will develop a wonderfully smoky flavor. Scrape out meat of eggplant and discard skin. Transfer meat to salad spinner, distributing it evenly around the perimeter, and spin to remove excess liquid. Reduce the liquid in a pan until it becomes a paste.

Add eggplant meat, reduced liquid, garlic, cumin, salt, and lemon juice to a bowl and whip with a fork (like scrambling eggs) until the mixture breaks down into a rough paste (about 2 minutes). Add tahini and whip again until incorporated. Add yogurt and whip again until incorporated. Very slowly add the olive oil while stirring constantly.

Transfer to serving bowl, drizzle with olive oil and sprinkle with parsley. Serve with warm pita bread. Baba Ganoush can be stored in an air-tight container in the refrigerator for up to 4 days. Let Baba Ganoush warm to room temperature before serving. Yields 4 cups.


Drain beans reserving the liquid from the can. Rinse beans and blend with garlic in food processor. Add remaining ingredients and blend until creamy and well mixed. Add reserved liquid one tablespoon at a time until desired consistency is achieved.

Home-Made Gefilte Fish


Grind fish, 2 carrots and 1 onion in a food processor. Add eggs, matzo meal, and 1 heaping tsp of salt and pepper to taste. Mix well.

Boiling liquid:

Add sugar, spices, carrots, celery, and onions cut in half to ½ gallon of water. Boil for 15 minutes. With wet hands form fish mixture into 3” diameter balls and drop into the water. Bring to boil again and then turn heat down to simmer for 30 minutes. Remove fish, cool, and serve with horseradish. Fish balls will be quite soft when first removed from the water, but once they cool they become more dense.


Mix all ingredients and chill for several hours.

Martin’s Red Horseradish

Peel horseradish and beets using a carrot scraper and cut into 2” long pieces. Chop horseradish in food processor. Remove and place in large bowl. Chop beets in food processor. Add to bowl and mix. Fill food processor with mixture plus ½ cup of vinegar and 1 Tbs sugar. Slowly add additional vinegar as mixture is processed until consistency is correct. BEWARE OF FUMES!