Bears fruit

Israeli palate, in stark contrast to the nature of it, is sweet. Or maybe we are aggregates, their exteriors rough but sweet and soft hearts, dictating tasted. And we like sweet. Honey, date syrup, maple, sweet chili, sugar, dried fruit, fresh fruit, jam and pharmacies passing from the first thread recently.

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When her head coming year Hod, splendor and majesty that there is no good time to pull out deep pots, pans and a variety of long-handled colored bowls. And chop, stir, mix and cook a meal perfectly sweet.

Loose cigars stuffed all the best chicken, spices and dates and a heavy pot full and lush with rice casserole, sweet potatoes and chicken dotted with tiny dried fruit and roasted almond chips crunchy roll on the tongue.

To involve the holiday should choose whichever one plate to sweeten but when. Still, Sweet Holiday is one of the symbols. Maybe not restrain myself and I submit both a blessing taste good and sweet year especially.

Cigars stuffed with chicken liver and dates

Materials (approximately 12 Cigars):

• 12 pages of Cigar (marketing networks department to get frozen)

• 4 tablespoons flour

• 2 tablespoons water

• Oil for deep frying

For the filling:

• 2 pieces of chicken, diced

• 4 chicken liver, diced

• 2 tablespoons olive oil or duck fat

• 1 onion, peeled and finely chopped

• 2 tablespoons date spread

• pinch of nutmeg

• 1/2 teaspoon cinnamon

• pinch of cloves

• Salt and pepper to taste

Preparation:

1. a large skillet heat olive oil and the onions are golden, remove and set aside.

2. The same skillet add olive oil and from the heavy-Day Chick.

3. Transfer to a bowl. Add date spread, season with salt, pepper and spices and refrigerate for half an hour.

4. Mix the flour with water. Slice the clean work surface leaf cigar.

5. at the bottom of each leaf Arrange a generous tablespoon of filling. Fold the bottom of the leaf over the filling, fold the two vertical sides of the leaf inwards. Using a brush spread the folds of dough glue "of the flour and roll the scroll. Fasteners.

6. Heat oil for deep frying and fry until golden brown cigars. Drain, get rid of excess oil and serve.

Chicken with raisins and almonds

Ingredients (for 4 servings):

• 8 chicken legs sawn (ask the butcher to cut the tip of the bone)

• 3 tablespoons olive oil

• 1 onion, chopped

• 4 cloves garlic, crushed

• 1 potato diced

• 1 cup rice

• 1 1/2 cups water

• 2 thyme

• 1 sprig of rosemary

• 1/2 cup dried cranberries or raisins or dried cranberries dark

• 1/2 cup toasted almonds

• Salt and pepper to taste

Preparation:

1. In a large pot, with a wide brim and heat resistant Heat 2 tablespoons olive oil and golden brown the chicken on all sides, remove from the pot and set aside.

2. Add a tablespoon of olive oil and golden onions, garlic and sweet potatoes.

3. Add the rice and fry lightly on the back burner.

4. Add the water, thyme and rosemary. Arrange the chicken pieces over.

5. Preheat the oven to 180 degrees.

6. Season with salt and pepper. Bring to a boil, cover with a lid and place in the oven for an hour and a quarter.

7. Add cranberries and leave in the oven for about 15 minutes.

8. Decorate with bits of toasted almonds and serve.