Little Book of Jewish Appetizers by Koenig, Leah -- Read -- Imperial Library of Trantor

Index

Cover Title Dedication Copyright Contents Introduction Chapter 1 Fresh, Toasted, Pickled

Chopped Egg and Caramelized Onion Spread Vegetarian Chopped Liver with Shallots Smoky Sweet Potato Hummus Next-Level Dippers Eggplant Carpaccio Green Matbucha Muhammara Perfect Tzatziki Moroccan Orange and Black Olive Salad Everything-Spice Rye Crackers Za’atar-Garlic Pita Chips Borscht Crostini Smoked Trout Canapés Pickled Cherry Tomatoes Beet-Pickled Turnips A Jewish Cheese Plate

The Cheeses

Braided Cheese Farmer Cheese Feta Fresh Goat Cheese Halloumi Kashkaval Labneh

Everything Else

Chapter 2 Cooked, Fried, Baked

Barley-Stuffed Mushrooms Persian Zucchini and Herb Frittata Fried Artichoke Hearts Shiitake and Scallion Falafel Rounding Out Your Appetizer Spread Albóndigas Fried Gefilte Fish Potato and Red Onion Knishes Sweet Cheese and Fig Strudel Mushroom Piroshki Butternut Bichak Spinach Bulemas Lahmajun

Pairing Ideas

Updated Forspeis Spread Middle Eastern Mezze Spread Elegant Dinner Party Hors D’oeuvres Cocktail Party Hanukkah Party Appetizers Surprise Visitor Snacks

Ingredient Glossary and Sources

Artisanal Cheese Chickpea Flour Harissa Paste Oil-Cured Black Olives Pomegranate Molasses Smoked Trout Tahini Vermouth Za’atar

Acknowledgments Index About the Author Chronicle Ebooks

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