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Then place the tomato slices on top of the fish. 6. Sprinkle the chopped dill over the tomatoes and dot with remaining butter or margarine. 7. Pour lemon juice over fish and bake for 15 minutes, or until fish flakes easily with a fork. Serve with salad and baked potatoes. This is a good cake to have on hand to serve visitors. Batter: ¥ c. milk 1 envelope active dry yeast* 1 tbsp. sugar 2 c. all-purpose flour, plus extra for rolling dough ¥ c. butter or margarine, softened 1 12-oz. can poppy seed or prune filling 1.

Preparation time: 30 minutes Cooking time: 10 minutes Serves 4 37 Hummus The word hummus means “chickpea” in both Hebrew and Arabic. Hummus establishments, usually hole-in-the-wall joints, abound in Israel, and many Israelis frequent their own favorite spots. 1 c. dried chickpeas* 1 c. tahini ¥ c. lemon juice 2 cloves garlic, peeled 1 tsp. salt pepper to taste ¥ tsp. ground cumin 3 tbsp. olive oil 2 tbsp. pine nuts dash of paprika 2 tbsp. Two cups of canned chickpeas equals 1 cup of dried ones.

Water. ø tsp. pepper 3. Bring soup to a boil over high heat, stirring occasionally. Reduce heat, cover kettle, and simmer for 20 minutes. 2 tbsp. chopped fresh parsley 4. Serve hot with pita bread. 3 cloves garlic, peeled and chopped ¥ tsp. salt 3 c. water pita bread *To make this a vegetarian meal, substitute 2 cans of vegetable bouillon for the beef broth. 46 1. In a medium skillet, heat oil over medium-high heat. Add onion and sauté until transparent but not brown. Place onion in a large kettle.

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