Vitaly (Eoshik) talks Russian AND Israeli Favorites!
See how compares to your own personal taste and discuss it below!
Vitaly’s Favorite Russian Food: Olivier Salad (which he says tastes better than it looks… we’d hope so if it made the top fav. food list!), Cold Borscht…
Potatoes with Beef
Favorite Beverage(Czech Republic ): Beer- Specifically Staropramen
Favorite Russian Dessert: The Russian version of the Napoleon
Since living in Israel, Vitaly has come to add several Israeli dishes to his must-have foods!
Vitaly’s Favorite Israeli Food: Flatbread with Hummus…
Cholent… By AllRecipes.com
[toggle title_open="Close the Ingredients" title_closed="See the Ingredients" hide="yes" border="yes" style="default" excerpt_length="0" read_more_text="Read More" read_less_text="Read Less" include_excerpt_html="no"]
- 3 onions, quartered
- 4 tablespoons vegetable oil
- 4 pounds chuck roast, cut into large chunks
- 1 cup dry kidney beans
- 1 cup dried pinto beans
- 1 cup pearl barley
- 5 large potatoes, peeled and cut into thirds
- boiling water to cover
- 2 (1 ounce) packages dry onion and mushroom soup mix
- 2 tablespoons garlic powder
- salt and pepper to taste
[toggle title_open="Close how to make it" title_closed="See how to make it" hide="yes" border="yes" style="default" excerpt_length="0" read_more_text="Read More" read_less_text="Read Less" include_excerpt_html="no"]
- In a large oven safe pot or roasting pan, saute onions in oil over medium heat.
- Add meat, and brown well on all sides.
- Mix in beans; stir continuously until the beans start to shrivel. Stir in the barley. Add potatoes, and add just enough boiling water to cover the meat and potatoes. Mix in dry soup mix and garlic. Season with salt and pepper. Bring to a boil, lower heat, and simmer partially covered for 20 minutes on stove top.
- Preheat oven to 200 degrees F (95 degrees C).
- Cover pot tightly, and place in preheated oven. Allow to cook overnight for at least 10 to 15 hours. Check periodically to make sure you have enough liquid to cover; add small amounts of water if needed. Do not stir; stirring will break up the chunks of potatoes.
And Couscous and Jachnun
Favorite Dessert: Cheesecake
ISRAEL’S BEST CHEESECAKE
[toggle title_open="Close" title_closed="See ingredients & how to make it" hide="yes" border="yes" style="default" excerpt_length="0" read_more_text="Read More" read_less_text="Read Less" include_excerpt_html="no"]
Graham cracker crust
18 tea biscuits
1/2 teaspoon cinnamon
1/4 teaspoon ginger
2 tablespoons brown sugar
1/2 cup (113 grams) melted butter
2-1/2 cups Gvina Levana (any percentage you want but I use 5%) (White cheese in Israel) This is cream cheese for those of us who live in the U.S.
1 cup Shamenet (sour cream)
1/2 cup dairy whipping cream (NOT whipped)(aka Katzefet)
2 teaspoons vanilla
Juice of 1 lemon (you can also use about 2-3 tablespoon bottled lemon juice depending on taste)
2 tablespoons flour
1-1/8 cup sugar
2 whole eggs plus 1 egg white
1 cup Shamenet
1 teaspoon vanilla extract
1 teaspoon sugar
Cookie crumbs for crumbling on top. Mix in a medium bowl until well combined.
Mix all ingredients for the crust together and press into a spring form pan or in 3 long skinny rectangular aluminum pans.
1. Preheat oven to 180 Celsius (or 350 F). Mix all together in a big bowl until everything is mixed well.
2. Pour into greased pan/pans. At this point you can swirl in some blueberry pie filling, add chocolate chips or whatever your cravings desire.
3. Place into a bigger roasting pan (or 9×13 pan) to cook in a water bath.
Place on oven rack and slowly pour boiling water into the outer pan until it comes halfway up the sides of the cheesecake pan.
4. Bake for about 45 minutes or until the center is only slightly loose but most of the cake is set.
5. Take it out and pour on the optional topping and bake another 10 minutes. Cool completely then place in the refrigerator for at least 4 hours or overnight.