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Sabta’s Austrian-Israeli Recipe Book









About Sabta or savta is the Hebrew translation for grandma. This book is dedicated to my late grandmother and the food she used to cook. My grandma and grandad lived in Israel therefore I was only able to enjoy her food around once a year when my mum, my sister and I would go visit. She would spoil us with big meals and a choice of cakes for dessert almost every day. I have many fond memories of her cooking and wanted to pay tribute to the dishes she made for her family and friends. 4

My grandma, Hanna Klinger was born in September 1930 to an Austrian secular Jewish family and spent her childhood and early teens between Vienna and Timisoara which were both under strong Hungarian and Austrian influences.

In her teens Hanna became active in the Zionist movement. Whilst her sister left for Palestine she too left home at the age of 16 to Prague and Bratislava (in Czechoslovakia). It was here where she helped Jews leave Europe for Palestine.

During the Second World War, Hanna, her older sister and mother remained in Romania where although they were not sent to concentration camps life was challenging. Her father was deported but fled to Bolivia, and the next time she met him was in 1948 in Israel.

As Hanna did not have legitimate papers she had a passport arranged for her by the Zionist movement, under the name of Channa Klingerova, with this passport she arrived in Israel in July 1948, three months after the creation of the state of Israel and two months before her 18th birthday. 5

She met her first husband Yona Fodor, a naval officer who was first in the army and then in the merchant navy, with whom she had two children. These were still harsh times with food rations and difficult living conditions. In the early 1960s, Hanna divorced her husband and remarried Joseph Beeri, with whom she lived for the rest of her life until she died in March 2007. Whether due to her Jewish roots, or the times when food was scarce, food, cooking and baking was an important element in Hanna's housekeeping. The fridge was always full with extras ‘just in case’, and especially for when guests arrived, whether for an evening or to stay.

Whilst she was working full time, Thursday afternoons were ‘cooking days' when she closed the kitchen door, put the radio on and whistled along whilst cooking for the weekend and baking at least two cakes. These would then be eaten during the week in a five o'clock coffee and cake break when Joseph came back from work. Her cooking and baking was heavily influenced by her Austrian/Hungarian roots as well as Israeli and Mediterranean food. Many of Hanna's recipes were perfected through trial and error, based on her childhood memories. Those were then given to her daughter, Gaby, when she left home.

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Egg Mayonnaise Ingredients

6 eggs 1/2 onion 4 tbsp. mayonnaise Chopped parsley (optional) 1/4 tsp french mustard (optional) Salt and pepper 1. 2. 3. 4. 5. 6.


Hard boil the eggs Grate or mash with a fork Finelly chop the onion Mix the boiled eggs, onions and mayonnaise, until all becomes stuck together Add salt and black pepper to taste Finely chopped parsley and a bit of mustard can be added for taste


Israeli Salad


Cucumber Tomatoes Onion Green and Black olives Parsley Lemon juice

1. 2.



Dice the cucumber, tomatoes and onion and place in a dish with the green and black olives. Add some chopped parsley, lemon juice and salt and pepper to taste

Add a couple of tablespoons of mayonnaise to the salad.




250g full fat cream cheese Small onion 1 tsp. paprika 1/4 tsp. mustard 1/2 tsp. caraway seeds Salt

1. 2. 3. 4. 5. 12


Pour the cream cheese into a bowl Finely chop the onion and add to the cream cheese Add the paprika, mustard and caraway seeds to the cream cheese Season to taste with salt Mix all together into a rough paste

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s r ive

s Ingredients

400g chicken livers 1 large onion 1 egg Salt and pepper for seasoning Chopped parsley (optional) 1/4 tsp. french mustard (optional)


1. Slice the onion into thin slices 2. In a pan fry the onion until golden 3. Wash the chicken livers and add to the onions, brown the livers on both sides and then reduce the heat and cover, turning the livers occasionally 4. Leave the livers to simmer for approximately 15-20 minutes until the livers are cooked 5. When the livers are cooked, take them off the hob and allow to cool 6. Boil the egg until hard 7. When cold, finely chop or grate the egg 8. In a bowl mix the chopped livers and onions with the oil in which they were fried.Add salt and pepper to taste 9. If the livers are still too dry add a bit more oil 10. In a food processor mix the livers until it becomes a paste 11. Adding some finely chopped parsley is optional as is a tiny bit of mustard 12. Stir in the chopped egg 13. Cover the chopped livers and place in the fridge until cool.





Chicken Schnitzel Ingredients

Chicken breasts Flour 3 Eggs Breadcrumbs Oil for shallow frying Salt 1. 2. 3. 4. 5. 6. 7.


Butterfly the chicken breast and flatten with a meat hammer. In three separate plates, put the flour, beaten egg with a bit of salt and breadcrumbs Take each flattened breast and cover with flour, then egg and lastly breadcrumbs. Make sure they are well covered with each before dipping into the next plate Heat oil in a frying pan until very hot Place the coated breasts in to fry quickly on each side to brown, then reduce heat and continue to fry until thoroughly cooked When done take out of pan and put on paper towels to absorb some of the oil Serve hot with a wedge of lemon.

Variation - Schnitzel in Egg

This is exactly the same recipe but excluding the breadcrumb coating.



Goulash Ingredients

1.5 kg cheap cut beef 2 onions 1 clove garlic 1/2 tsp. caraway seeds 2 tbsp. oil 2 tbsp. paprika 8 cups water 1 tomato 2 peppers 2 potatoes Gnocchi (optional)


1. Chop the onions 2. Crush the garlic and mix with caraway seeds and some salt 3. Heat the oil in a large heavy saucepan and add the onions on a low heat until golden 4. Cube the meat and add to the saucepan stirring until sealed 5. Remove the saucepan from the hob and mix in the paprika, garlic and caraway mixture stirring quickly with wooden spoon 6. As soon as the paprika has been absorbed into the meat, add the warm water 7. Cover and return to the hob cooking for approximately 1-1.5 hours on a low heat 8. Chop the vegetables and add to the saucepan after 1.5 hours for another 30 minutes or until the potatoes are cooked 9. If necessary add water to the saucepan 10. If adding gnocchi’s to the dish, add them for the final 10 minutes 11. Serve piping hot


Paprika Chicken Ingredients

Chicken breasts Flour Paprika Salt and pepper Oil


1. Cut chicken breasts into goujon strips 2. Put a bit of salt on meat 3. Coat them with a thin layer of flour mixed with paprika 4. In a pan heat the oil and add paprika to it 5. When the oil is very hot put the chicken breasts into the pan and turn until all sides are sealed 6. Lower the heat to allow the chicken to simmer 7. If necessary add a small amount of water 8. If there is any flour paprika mixture, add this to the chicken to thicken the sauce 9. Cover pan and turn the chicken occasionally until cooked 10. Add small amounts of water at a time if necessary to avoid any drying out of the chicken or sauce





Chicken Paprikash


1.5 kg chicken legs cut into theighs and drumsticks with bone and skin. 2 onions 50g butter 2 tbsp. paprika 1 tomato 1 or 2 peppers 1/2 cup water or chicken stock Salt and pepper


1. Dice the onion in butter in a large covered saucepan on a very low heat until the onion is golden 2. Add the chicken pieces, chopped tomatoes and peppers and cover again, and leave on the hob for 10 minutes 3. Add the paprika and stir it in, then add the water/stock and the salt and pepper and cook slowly for approximately 45 minutes until chicken is tender 4. Add water if required


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Ingredients for the Cake

Ingredients for the Mousse Filling

150g unsalted butter 6 tbsp. caster sugar 6 eggs 5 tbsp. cocoa powder 2 tbsp. bread crumbs 2-3 tbsp. self-raising flour

300ml whipping cream 200g dark chocolate 3 tbsp. cocoa powder 3 tbsp. caster sugar


1. 2. 3. 4. 5.

1. Separate the eggs 2. In a mixer, put in the butter, sugar, self raising flour, cocoa powder and breadcrumbs 3. Once mixed begin to add the egg yolks one at a time 4. In a separate bowl, beat the eggs until stiff fold. Once they are stiff, fold the egg whites into the rest of the mixture 5. Pour the cake mixture into a tin and bake at 180째C for 25-30 minutes



Begin to melt the chocolate. Mix, the whipping cream, cocoa powder, sugar and the melted chocolate in a large bowl Once the mixture is smooth, pour into a container and put into the fridge for approximately 12 hours After 12 hours pour the cooled mixture into a large bowl and whip with a mixture for a couple of minutes The mousse mixture is now ready to be used as a filling

1. 2. 3.

Assembly of the Cake

Cut cooled cake lengthways into two equal sized blocks blocks Place onto a cake tray, preferably one that is slightly deep to allow space for the chocolate coating to be poured Spread all of the mousse onto the top of one of the cake blocks, then place the other on top to create a sandwich cake

Ingredients for the Chocolate Coating 100g unsalted butter 5 tbsp. caster sugar 4 tbsp. cocoa powder 4 tbsp. milk

1. 2. 3.


In a saucepan, melt the butter and gradually add the sugar, cocoa powder and milk until the mixture is boiled and a smooth, runny consistency Remove, the saucepan from the hob and immediately pour the chocolate coating over the cake Place the cake into the fridge and allow to cool.



Birds Milk birds milk



1 litre of milk 180g caster sugar 6 eggs 2 tbsp. custard powder 1 or 2 vanilla pods


1. Separate the eggs 2. Mix one third of the sugar with the egg whites and beat whites until stiff 3. In a large saucepan, boil the milk with another third of the sugar and a vanilla pod 4. Stir the milk and once it is warm, quenelle the egg white mixture, and place into the warm milk 5. After a minute in the warm milk, turn the egg quenelle over, to allow it to cook on both sides 6. Do this with all the egg white mixture, a few quenelles at a time 7. Once all the egg whites are cooked, place them into a strainer, and put aside

8. Strain milk to remove any leftover egg whites and put to the side 9. Beat the yolks with the custard powder and remaining third of the sugar and finally add the strained milk 10. Place the custard milk mixture on a bain marie, constantly stirring until the mixture thickens. Once the mixture has thickened take it off the hob to cool 11. Once the custard milk mixture has cooled, place the egg white quinelles back into the mixture


Baked Cheesecake



800g mascarpone 280ml of milk 2 tbsp. unsalted butter, melted 3 tbsp. custard powder Grated lemon rind 2 cups of sugar 6 eggs


1. Mix together in a large mixing bowl, the cheese, milk, butter, custard powder, lemon rind and sugar 2. Separate the eggs and add the egg yolks to the cheese mixture 3. In a separate bowl beat egg whites till firm 4. Fold the beaten egg whites to the rest of the mixture 5. Grease a loose base tin with butter and pour a thick layer of bread crumbs for the base 6. Press down the breadcrumbs with your fists, so that the base stays firm 7. Pour the cheese mixture in the tin on top of the breadcrumb base 8. Place the tin into the oven at 180째C and bake for 40 minutes


Soft Dough Ingredients

250g unsalted butter 350g of flour 3 tbsp. sugar 3 yolks 75ml soured cream 30g yeast disolved in lukewarm water


1. Knead all the ingredients together adding them to each other in the above order until they form a dough. 2. Allow dough to rest before using


Apple Pie 39

Story About the Apple Cake as Told By My Mum

“When I was around five or 6 years old, we moved house in Be’er Sheva that was very long and was made up of ten entrances. Sabta was making the apple cake and needed cloves so sent me to the shop opposite our house to buy some. Once I had bought the cloves I made my way back home but as I approached the building I realised I didnt know which entrance was ours. I went to one that had a similar door and let myself in. Inside was another family with a girl who was a bit older than me. They asked me what happened and I told them and they showed me back to my house. By that time Sabta was worried about where I had been. She showed me our bike outside the entrance and told me that it was how I should recognise our house and made a point that I took so long the apples had turned brown. Ever since that day I stayed friends with the girl,Yehudit and whole family for many years.”


Soft dough Breadcrumbs 1.5 kg granny smith apples 3 tbsp sugar 1 egg yolk 1 tsp. Cinnamon 3 cloves Lemon juice


1. Divide dough into 2 equal parts 2. Roll out one half of the dough and cover the base of a greased tin 3. Once the dough has been placed into the base of the tin cover it with a thin layer of breadcrumbs 4. Start grating the peeled and cored apples with grater 5. Once all the apples are grated, try to squeeze out as much water 6. Add the sugar, cinnamon, cloves and lemon juice to the grated apples 7. Spread the grated apple mixture over the base dough 8. Role out the second half of dough and lay on top of the apple mixture to create a lid to the cake 9. Beat the yolk and wash overthe dough with a brush and make a few holes with a fork 10. Bake at 150°C for approximately 40 mins.


Fruit and Jelly Pie Ingredients

Half quantity of the soft dough Tinned fruit of your choice (peaches, apricots or pineapple are best) Jelly

1. 2. 3. 4. 5.


Roll out the dough and cover the base of a greased tin Cover with thin layer of breadcrumbs Lay out the fruit ontop of the base dough and bake in the oven for approximately 30 minutes at 180째C Once the case has cooled down, prepare the jelly according to the instructions and pour over the cake Allow the pie to cool and for jelly to harden before serving


Instead of using jelly in the pie, try whisking egg whites with sugar to create a meringue topping before putting the pie into the oven.


Chocolate cake


with hazelnut buttercream Ingredients for the Chocolate Sponge

Ingredients for the Hazelnut Buttercream

6 eggs separated 6 tbsp. of caster sugar 60g of self-raising flour 80g cooking chocolate 2 tbsp. of cocoa powder 1 tbsp. of milk

200g ground hazelnuts 180ml of milk 200g of caster sugar 200g of unsalted butter (room temperature)


1. Separate the eggs and beat the egg yolks with the sugar.You should beat them quite hard for a while 2. Melt the chocolate slowly with a tbsp. of milk 3. Add the melted chocolate to the beaten egg yolks then slowly add the self-raising and cocoa powder 4. Beat the remaining egg whites until slightly firm and fold into the cake mixture 5. Line a loaf tin and pour in the cake mixture 6. Place the tin into the oven and bake at 180째C for 25 minutes

1. 2. 3. 4. 5. 6. 7.



Add the sugar to the milk and bring to a slow boil Place the ground hazelnuts into a bowl and pour the warm milk over the nuts and allow to cool Once the mixture has cooled down, gradually add the mixture to the butter Cut the cake lengthways so that you have two thin cakes Spread some of the buttercream on one of the slices and place the other on top to make a sandwich cake Cover the entire outside of the cake with the rest of the buttercream Place the cake in the fridge and allow to cool


Ingredients 400g of flour 4 tbsp. sugar 1 egg 2 egg yolks 125g butter 210ml milk 30g yeast A pinch of salt 1. 2. 3. 4. 5. 6. 7. 8.


Put the flour into a bowl and create a small dent in the middle Put the yeast into the dent, add a tablespoon of the sugar and add a little bit of the milk, preferably warm, to activate the yeast Leave it for approximately15minutes until the yeast mixture has almost doubled in size Add the egg and yolks, milk and sugar to the flour and knead together for a long time Melt the butter and pour over the dough Then continue to knead until the butter is absorbed into the dough Dust a large bowl with flour, so that dough doesn’t stick to it, and place the dough in it and cover with a dry kitchen towel Place in a dry warm place for 1 or 2 hours



Roses Cake

Yeast dough 125g butter room temperature 150g ground walnuts or hazelnuts 50g chopped walnuts or hazelnuts 4 tbsp. sugar Strawberry jam Cinnamon Sultanas 1 cup milk


1. Use the yeast dough recipe and roll out the dough into a relatively thick layer 2. Spread the butter evenly all over the layed out dough 3. Once the butter has been spread add a thin layer of jam, ground nuts, sultanas and a sprinkling of cinnamon 4. Roll the dough up into a long ‘sausage’ shape 5. Using a sharp knife, begin to slice the sausage shaped dough into thick slices 6. Grease a round baking tin with butter so that the cake doesn’t stick 7. Arrange the slices side by side with the cut side up, try and fit tightly so slices sit side by side in the tin 8. Once all the slices have been placed into the tin sprinkle some of the sugar and chopped nuts ontop of the cake

9. Leave to rest for approximately 20 minutes 10. Place the tin in the middle of the oven and bake at 120°C for 15 minutes 11. After 15 minutes increase the heat to 180°C and bake for a further 40-50 minutes 12. Just before you are ready to take out the cake from the oven, boil the milk with the sugar 13. As soon as the cake is taken out of the oven, pour the boiling milk over the cake and allow to cool 14. The cake can be sliced or the ‘roses’ can be just separated by hand



Credits Recipes passed down from Hanna Be’eri Translated by Gaby Wills



A collection of Austrian and Israeli recipes passed down from my grandma, who I have dedicated this book to.


Sabta's Austrian-Israeli Recipe Book  

A collection of recipes passed down from my grandma, who i have dedicated this book to.

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