Sabta’sAustrian-Israeli Recipe Book

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About

Sweets

Savouries

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About

Sabta or savta is the Hebrew translation for grandma. This book is dedicated to my late grandmother and the food she used to cook. My grandma and grandad lived in Israel therefore I was only able to enjoy her food around once a year when my mum, my sister and I would go visit. She would spoil us with big meals and a choice of cakes for dessert almost every day. I have many fond memories of her cooking and wanted to pay tribute to the dishes she made for her family and friends.

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My grandma, Hanna Klinger was born in September 1930 to an Austrian secular Jewish family and spent her childhood and early teens between Vienna and Timisoara which were both under strong Hungarian and Austrian influences.

During the Second World War, Hanna, her older sister and mother remained in Romania where although they were not sent to concentration camps life was challenging. Her father was deported but fled to Bolivia, and the next time she met him was in 1948 in Israel.

In her teens Hanna became active in the Zionist movement. Whilst her sister left for Palestine she too left home at the age of 16 to Prague and Bratislava (in Czechoslovakia). It was here where she helped Jews leave Europe for Palestine.

As Hanna did not have legitimate papers she had a passport arranged for her by the Zionist movement, under the name of Channa Klingerova, with this passport she arrived in Israel in July 1948, three months after the creation of the state of Israel and two months before her 18th birthday.

She met her first husband Yona Fodor, a naval officer who was first in the army and then in the merchant navy, with whom she had two children. These were still harsh times with food rations and difficult living conditions.In the early 1960s, Hanna divorced her husband and remarried Joseph Beeri, with whom she lived for the rest of her life until she died in March 2007.

Whether due to her Jewish roots, or the times when food was scarce, food, cooking and baking was an important element in Hanna's housekeeping. The fridge was always full with extras ‘just in case’, and especially for when guests arrived, whether for an evening or to stay.

Whilst she was working full time, Thursday afternoons were ‘cooking days' when she closed the kitchen door, put the radio on and whistled along whilst cooking for the weekend and baking at least two cakes. These would then be eaten during the week in a five o'clock coffee and cake break when Joseph came back from work.

Her cooking and baking was heavily influenced by her Austrian/Hungarian roots as well as Israeli and Mediterranean food. Many of Hanna's recipes were perfected through trial and error, based on her childhood memories. Those were then given to her daughter, Gaby, when she left home.

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Savo r ies

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Savo r ies

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Ingredients6 eggs 1/2 onion4 tbsp. mayonnaiseChopped parsley (optional)1/4 tsp french mustard (optional)Salt and pepper

Method1. Hard boil the eggs2. Grate or mash with a fork3. Finelly chop the onion4. Mix the boiled eggs, onions and mayonnaise, until all becomes stuck together5. Add salt and black pepper to taste6. Finely chopped parsley and a bit of mustard can be added for taste

Egg Mayonnaise

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IngrediantsCucumber Tomatoes Onion Green and Black olives Parsley Lemon juice

Method1. Dice the cucumber, tomatoes and onion and place in a dish with the green and black olives.2. Add some chopped parsley, lemon juice and salt and pepper to taste

Variation Add a couple of tablespoons of mayonnaise to the salad.Isr

aeli S

alad

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Ingredients250g full fat cream cheeseSmall onion 1 tsp. paprika1/4 tsp. mustard1/2 tsp. caraway seedsSalt

Method1. Pour the cream cheese into a bowl2. Finely chop the onion and add to the cream cheese3. Add the paprika, mustard and caraway seeds to the cream cheese4. Season to taste with salt5. Mix all together into a rough paste

Körözött

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Chopped Livers

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Chopped LiversIngredients400g chicken livers1 large onion1 eggSalt and pepper for seasoningChopped parsley (optional)1/4 tsp. french mustard (optional)

Method1. Slice the onion into thin slices2. In a pan fry the onion until golden3. Wash the chicken livers and add to the onions, brown the livers on both sides and then reduce the heat and cover, turning the livers occasionally4. Leave the livers to simmer for approximately 15-20 minutes until the livers are cooked 5. When the livers are cooked, take them off the hob and allow to cool6. Boil the egg until hard7. When cold, finely chop or grate the egg8. In a bowl mix the chopped livers and onions with the oil in which they were fried. Add salt and pepper to taste9. If the livers are still too dry add a bit more oil10. In a food processor mix the livers until it becomes a paste11. Adding some finely chopped parsley is optional as is a tiny bit of mustard12. Stir in the chopped egg 13. Cover the chopped livers and place in the fridge until cool.

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IngredientsChicken breastsFlour3 EggsBreadcrumbsOil for shallow fryingSalt

Method1. Butterfly the chicken breast and flatten with a meat hammer.2. In three separate plates, put the flour, beaten egg with a bit of salt and breadcrumbs 3. Take each flattened breast and cover with flour, then egg and lastly breadcrumbs. Make sure they are well covered with each before dipping into the next plate4. Heat oil in a frying pan until very hot5. Place the coated breasts in to fry quickly on each side to brown, then reduce heat and continue to fry until thoroughly cooked6. When done take out of pan and put on paper towels to absorb some of the oil7. Serve hot with a wedge of lemon.

Variation - Schnitzel in EggThis is exactly the same recipe but excluding the breadcrumb coating.

Chicken Schnitzel

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Ingredients1.5 kg cheap cut beef2 onions1 clove garlic1/2 tsp. caraway seeds2 tbsp. oil2 tbsp. paprika8 cups water1 tomato2 peppers 2 potatoesGnocchi (optional)

Method1. Chop the onions2. Crush the garlic and mix with caraway seeds and some salt3. Heat the oil in a large heavy saucepan and add the onions on a low heat until golden4. Cube the meat and add to the saucepan stirring until sealed5. Remove the saucepan from the hob and mix in the paprika, garlic and caraway mixture stirring quickly with wooden spoon6. As soon as the paprika has been absorbed into the meat, add the warm water7. Cover and return to the hob cooking for approximately 1-1.5 hours on a low heat8. Chop the vegetables and add to the saucepan after 1.5 hours for another 30 minutes or until the potatoes are cooked 9. If necessary add water to the saucepan10. If adding gnocchi’s to the dish, add them for the final 10 minutes11. Serve piping hot

Goulash

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IngredientsChicken breastsFlourPaprikaSalt and pepperOil

Method1. Cut chicken breasts into goujon strips2. Put a bit of salt on meat3. Coat them with a thin layer of flour mixed with paprika4. In a pan heat the oil and add paprika to it5. When the oil is very hot put the chicken breasts into the pan and turn until all sides are sealed6. Lower the heat to allow the chicken to simmer7. If necessary add a small amount of water8. If there is any flour paprika mixture, add this to the chicken to thicken the sauce9. Cover pan and turn the chicken occasionally until cooked10. Add small amounts of water at a time if necessary to avoid any drying out of the chicken or sauce

Paprika Chicken Schnitzel

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Paprika Chicken Schnitzel

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Ingredients1.5 kg chicken legs cut into theighs and drumsticks with bone and skin.2 onions50g butter2 tbsp. paprika1 tomato 1 or 2 peppers1/2 cup water or chicken stockSalt and pepper

Method1. Dice the onion in butter in a large covered saucepan on a very low heat until the onion is golden2. Add the chicken pieces, chopped tomatoes and peppers and cover again, and leave on the hob for 10 minutes3. Add the paprika and stir it in, then add the water/stock and the salt and pepper and cook slowly for approximately 45 minutes until chicken is tender4. Add water if required

Chicken Paprikash

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Swe e ts

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Swe e ts

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Ingredients for the Cake150g unsalted butter6 tbsp. caster sugar6 eggs5 tbsp. cocoa powder2 tbsp. bread crumbs2-3 tbsp. self-raising flour

Method1. Separate the eggs2. In a mixer, put in the butter, sugar, self- raising flour, cocoa powder and breadcrumbs3. Once mixed begin to add the egg yolks one at a time4. In a separate bowl, beat the eggs until stiff fold. Once they are stiff, fold the egg whites into the rest of the mixture5. Pour the cake mixture into a tin and bake at 180°C for 25-30 minutes

Ingredients for the Mousse Filling300ml whipping cream200g dark chocolate3 tbsp. cocoa powder3 tbsp. caster sugar

Method

1. Begin to melt the chocolate.2. Mix, the whipping cream, cocoa powder, sugar and the melted chocolate in a large bowl3. Once the mixture is smooth, pour into a container and put into the fridge for approximately 12 hours4. After 12 hours pour the cooled mixture into a large bowl and whip with a mixture for a couple of minutes5. The mousse mixture is now ready to be used as a filling

Assembly of the Cake1. Cut cooled cake lengthways into two equal sized blocks blocks2. Place onto a cake tray, preferably one that is slightly deep to allow space for the chocolate coating to be poured3. Spread all of the mousse onto the top of one of the cake blocks, then place the other on top to create a sandwich cake

Ingredients for the Chocolate Coating100g unsalted butter5 tbsp. caster sugar4 tbsp. cocoa powder4 tbsp. milk

Method1. In a saucepan, melt the butter and gradually add the sugar, cocoa powder and milk until the mixture is boiled and a smooth, runny consistency2. Remove, the saucepan from the hob and immediately pour the chocolate coating over the cake3. Place the cake into the fridge and allow to cool.

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birds milk

Birds Milk

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Ingredients1 litre of milk180g caster sugar6 eggs2 tbsp. custard powder1 or 2 vanilla pods

Method1. Separate the eggs 2. Mix one third of the sugar with the egg whites and beat whites until stiff 3. In a large saucepan, boil the milk with another third of the sugar and a vanilla pod4. Stir the milk and once it is warm, quenelle the egg white mixture, and place into the warm milk5. After a minute in the warm milk, turn the egg quenelle over, to allow it to cook on both sides6. Do this with all the egg white mixture, a few quenelles at a time7. Once all the egg whites are cooked, place them into a strainer, and put aside

8. Strain milk to remove any leftover egg whites and put to the side9. Beat the yolks with the custard powder and remaining third of the sugar and finally add the strained milk10. Place the custard milk mixture on a bain marie, constantly stirring until the mixture thickens. Once the mixture has thickened take it off the hob to cool11. Once the custard milk mixture has cooled, place the egg white quinelles back into the mixture

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Baked Cheesecake

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Ingredients800g mascarpone280ml of milk2 tbsp. unsalted butter, melted3 tbsp. custard powderGrated lemon rind2 cups of sugar6 eggs

Method1. Mix together in a large mixing bowl, the cheese, milk, butter, custard powder, lemon rind and sugar2. Separate the eggs and add the egg yolks to the cheese mixture3. In a separate bowl beat egg whites till firm 4. Fold the beaten egg whites to the rest of the mixture5. Grease a loose base tin with butter and pour a thick layer of bread crumbs for the base6. Press down the breadcrumbs with your fists, so that the base stays firm7. Pour the cheese mixture in the tin on top of the breadcrumb base8. Place the tin into the oven at 180°C and bake for 40 minutes

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Soft DoughIngredients250g unsalted butter350g of flour3 tbsp. sugar3 yolks75ml soured cream30g yeast disolved in lukewarm water

Method1. Knead all the ingredients together adding them to each other in the above order until they form a dough.

2. Allow dough to rest before using

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Apple Pie

IngredientsSoft doughBreadcrumbs1.5 kg granny smith apples 3 tbsp sugar 1 egg yolk 1 tsp. Cinnamon3 clovesLemon juice

Method

1. Divide dough into 2 equal parts2. Roll out one half of the dough and cover the base of a greased tin3. Once the dough has been placed into the base of the tin cover it with a thin layer of breadcrumbs4. Start grating the peeled and cored apples with grater5. Once all the apples are grated, try to squeeze out as much water6. Add the sugar, cinnamon, cloves and lemon juice to the grated apples7. Spread the grated apple mixture over the base dough 8. Role out the second half of dough and lay on top of the apple mixture to create a lid to the cake9. Beat the yolk and wash overthe dough with a brush and make a few holes with a fork10. Bake at 150°C for approximately 40 mins.

Story About the Apple Cake as Told By My Mum “When I was around five or 6 years old, we moved house in Be’er Sheva that was very long and was made up of ten entrances. Sabta was making the apple cake and needed cloves so sent me to the shop opposite our house to buy some. Once I had bought the cloves I made my way back home but as I approached the building I realised I didnt know which entrance was ours. I went to one that had a similar door and let myself in. Inside was another family with a girl who was a bit older than me. They asked me what happened and I told them and they showed me back to my house. By that time Sabta was worried about where I had been. She showed me our bike outside the entrance and told me that it was how I should recognise our house and made a point that I took so long the apples had turned brown. Ever since that day I stayed friends with the girl, Yehudit and whole family for many years.”

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IngredientsHalf quantity of the soft doughTinned fruit of your choice (peaches, apricots or pineapple are best)Jelly

Method1. Roll out the dough and cover the base of a greased tin2. Cover with thin layer of breadcrumbs3. Lay out the fruit ontop of the base dough and bake in the oven for approximately 30 minutes at 180°C4. Once the case has cooled down, prepare the jelly according to the instructions and pour over the cake5. Allow the pie to cool and for jelly to harden before serving

Variation Instead of using jelly in the pie, try whisking egg whites with sugar to create a meringue topping before putting the pie into the oven.

Fruit and Jelly Pie

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Chocolate cake

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Ingredients for the Chocolate Sponge6 eggs separated6 tbsp. of caster sugar60g of self-raising flour80g cooking chocolate2 tbsp. of cocoa powder1 tbsp. of milk

Method1. Separate the eggs and beat the egg yolks with the sugar. You should beat them quite hard for a while2. Melt the chocolate slowly with a tbsp. of milk3. Add the melted chocolate to the beaten egg yolks then slowly add the self-raising and cocoa powder4. Beat the remaining egg whites until slightly firm and fold into the cake mixture5. Line a loaf tin and pour in the cake mixture6. Place the tin into the oven and bake at 180°C for 25 minutes

Ingredients for the Hazelnut Buttercream200g ground hazelnuts180ml of milk200g of caster sugar200g of unsalted butter (room temperature)

Method1. Add the sugar to the milk and bring to a slow boil2. Place the ground hazelnuts into a bowl and pour the warm milk over the nuts and allow to cool3. Once the mixture has cooled down, gradually add the mixture to the butter4. Cut the cake lengthways so that you have two thin cakes5. Spread some of the buttercream on one of the slices and place the other on top to make a sandwich cake6. Cover the entire outside of the cake with the rest of the buttercream7. Place the cake in the fridge and allow to cool

with hazelnut buttercream

Yeast Dough

Yeast Dough

Ingredients400g of flour4 tbsp. sugar1 egg2 egg yolks125g butter210ml milk30g yeastA pinch of salt

Method1. Put the flour into a bowl and create a small dent in the middle2. Put the yeast into the dent, add a tablespoon of the sugar and add a little bit of the milk, preferably warm, to activate the yeast3. Leave it for approximately15minutes until the yeast mixture has almost doubled in size4. Add the egg and yolks, milk and sugar to the flour and knead together for a long time5. Melt the butter and pour over the dough6. Then continue to knead until the butter is absorbed into the dough7. Dust a large bowl with flour, so that dough doesn’t stick to it, and place the dough in it and cover with a dry kitchen towel8. Place in a dry warm place for 1 or 2 hours

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IngredientsYeast dough125g butter room temperature150g ground walnuts or hazelnuts50g chopped walnuts or hazelnuts4 tbsp. sugarStrawberry jamCinnamonSultanas1 cup milk

Method1. Use the yeast dough recipe and roll out the dough into a relatively thick layer2. Spread the butter evenly all over the layed out dough3. Once the butter has been spread add a thin layer of jam, ground nuts, sultanas and a sprinkling of cinnamon4. Roll the dough up into a long ‘sausage’ shape5. Using a sharp knife, begin to slice the sausage shaped dough into thick slices6. Grease a round baking tin with butter so that the cake doesn’t stick7. Arrange the slices side by side with the cut side up, try and fit tightly so slices sit side by side in the tin8. Once all the slices have been placed into the tin sprinkle some of the sugar and chopped nuts ontop of the cake

9. Leave to rest for approximately 20 minutes10. Place the tin in the middle of the oven and bake at 120°C for 15 minutes11. After 15 minutes increase the heat to 180°C and bake for a further 40-50 minutes12. Just before you are ready to take out the cake from the oven, boil the milk with the sugar13. As soon as the cake is taken out of the oven, pour the boiling milk over the cake and allow to cool14. The cake can be sliced or the ‘roses’ can be just separated by hand

Roses Cake

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Credits

Recipes passed down from Hanna Be’eri Translated by Gaby Wills

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A collection of Austrian and Israeli recipes passed down

from my grandma, who I have dedicated this book to.