Best Taglit Birthright Israel Meat Latkes Recipes

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CHEESY LATKE KUGEL



Cheesy Latke Kugel image

This recipe blends two Jewish culinary giants--latkes and kugel--into a magnificent, cheesy blend of deliciousness.

Provided by ostfeldg

Categories     Potato

Time 1h30m

Yield 1 3-quart baking dish, 6-8 serving(s)

Number Of Ingredients 15

4 lbs frozen hash brown potatoes
4 tablespoons butter
1 large onion, chopped
3 tablespoons chopped garlic
1/4 cup chopped fresh chives
1 cup sour cream
1 cup small curd cottage cheese
1 cup shredded mild cheddar cheese
1 cup shredded swiss cheese
4 eggs, beaten
1 teaspoon pepper
1/2 teaspoon mustard powder
2 teaspoons salt
1 tablespoon paprika
1/4 cup shredded parmesan cheese

Steps:

  • NOTE: food.com did not recognize "frozen latkes" as an ingredient, so I used "frozen hash brown potatoes" instead. These are an acceptable substitute, but frozen latkes are preferred.
  • Heat frozen latkes in oven per package directions to the point where they are reheated, but not yet fully crispy, usually about 1/2 to 2/3 of the package direction cooking time, or about 10 minutes in a 425 degree Fahrenheit oven. Set aside to cool. When cooled to room temperature, shred the latkes by hand.
  • Preheat oven to 350 degrees Fahrenheit. Oil or spray a 13x9-inch (3-quart) baking dish with cooking spray.
  • Heat 1 tablespoon butter in a skillet, add chopped onion, and sauté over medium-low heat for about 7 minutes until soft but not brown. Add garlic and cook another minute.
  • In a separate bowl, combine cooked onion, garlic, chives, sour cream, cottage cheese, Cheddar cheese, Swiss cheese, eggs, pepper, mustard powder, and 1 teaspoon of the salt.
  • Reserve approximately 3/4 cup of the shredded latkes for crust. Fold the rest of the shredded latkes into the onion-cheese mixture and combine by hand.
  • Pour mixture into baking dish and spread evenly.
  • Melt the remaining 3 tablespoons of butter and add the remaining 1 teaspoon salt, paprika, and Parmesan cheese. Add the remaining shredded latkes and combine by hand.
  • Spread the latke-Parmesan mixture evenly over the top of the mixture in the baking dish.
  • Bake about 1 hour or until set with a golden brown crust.

TAGLIT BIRTHRIGHT ISRAEL MEAT LATKES



Taglit Birthright Israel Meat Latkes image

This Meat Latke recipe was submitted by Olesya Gorshenina and is included in "Israel to Go" a pocket culinary tour published by Taglit-Birthright Israel. The cookbook features 20 specially selected recipes derived from the spice pallet and foods native to the Mediterranean to chronicle the exotic cultural experience offered to Taglit-Birthright Israel trip participants. All recipes are designed to be easy for the home-cook to follow. Taglit-Birthright Israel sends Jewish adults between the ages of 18 to 26 on a free 10-day trip to Israel to strengthen each participant's Jewish identity and build a lasting bond with the land and people of Israel. Since its inception, more than 350,000 Jewish young adults have taken part in Taglit-Birthright Israel from more than 65 countries, all 50 U.S. states and from nearly 1,000 North American college campuses. For more information, visit www.birthrightisrael.com/

Provided by sgoldman328

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

1 onion, minced
1 egg
2 garlic cloves, diced
salt and black pepper (to taste)
1 teaspoon dried basil
1 1/2 lbs minced beef or 1 1/2 lbs minced chicken
3 -4 potatoes
oil (for frying)
lettuce
dill
parsley (to garnish)

Steps:

  • Mix the minced meat with the egg, onions and garlic.
  • Add the spices and form mixture into patties.
  • Peel potatoes, grate, and add salt.
  • Roll the potatoes into balls. Each Latke requires two potato balls and a meat cutlet.
  • Flatten the potato balls with a fork or spoon and put a patty of meat between each pair.
  • Fry each potato and meat latke until golden brown on both sides.
  • Serve on lettuce leaves and garnish with cucumber and herbs.

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