It’s not too late to enter the 4th Annual Manischewitz Cook-Off, potentially win a $25,000 prize package and meet legendary chef Jacques Pépin! You have until January 31st to enter your recipe.

This year, the The Man-O-Manischewitz Cook-Off requires contestants to use Manischewitz’s new All-Natural Broth, made with real chicken and beef (and available in Chicken, Reduced Sodium Chicken and Beef).

The dish has to be kosher, but you don’t have to be kosher (or Jewish) to enter. People from many different backgrounds submit recipes. Preparing Jewish cuisine at home is no different from making Chinese, Indian, Italian, Mexican and other ethnic cuisines.

Entrants will compete for a chance to win the $25,000 grand prize package, which includes GE Profile kitchen appliances and cash. Five finalists will win an all-expenses paid trip to New York City to compete live on March 18th. Celebrity chef Jacques Pépin is the MC and head judge.

Last year’s grand prize winner: Falafel
Sliders by Amy Siegel. Photo courtesy
The Manishewitz Company.

RECIPE: MARVELOUS MEDITERRANEAN FALAFEL SLIDERS

Enjoy the 2009 winning recipe from Amy Siegel of Clifton, New Jersey:

Ingredients

- 1 envelope Manischewitz Falafel Mix from 6.4 oz box
- 2 pounds ground turkey*
- 1 cup mint leaves, chopped (addl. for garnish)
- 1 tablespoon olive oil
- 1 large Bermuda onion, thinly sliced
- 1 can tehina (tahini)
- 12 3-inch soft rolls
- 1 head Bibb lettuce, washed and patted dry
- Pepper
- Water
*Empire produces regular and light varieties of ground turkey. Use the regular variety for best results in this recipe.

Preparation

1. In a large mixing bowl, combine falafel mix, turkey, mint leaves, black pepper to taste and 3-4 tablespoons cold water, to moisten. Shape mixture into 12 small patties.
2. Heat a grill pan or large skillet over medium-high heat. Spray with non-stick cooking spray. Grill patties for 3-5 minutes per side, until no longer pink in center.
3. Meanwhile, heat a large skillet over medium high heat. Add olive oil and Bermuda onion. Sauté for 10-12 minutes, until softened and golden.
4. In a small bowl, stir together tehina with ¼ cup water. Add more water to make a thinner sauce, if desired, set aside. Heat rolls in a 250°F oven for 5 minutes, or until warm.
5. To assemble sliders: On a plate, place bottom half of roll, lettuce leaf, cooked patty, onions, 1 tablespoon tehina and top half of roll. Garnish with additional chopped mint leaves. Serve remaining tehina sauce on the side for dipping.