Before World War II, the number of Scottish Jews peaked at about 8,000. Due to immigration from Jewish communities trying to escape the impact of Nazi Germany, the number of Jews in Scotland quickly reached more than 80,000. According to the 2001 census about 6,400 Jews currently live in Scotland, most of which reside in Edinburgh and Glasgow. The numbers continue to shrink due to intermarriage with other faiths among other reasons.

Jewish Penicillin recipes have been around in Scotland for generations. The ingredients are all natural and offer a great boost of vitamins and nutrients, perfect for fighting colds in pregnancy.

INGREDIENTS

2 TB olive oil
1 medium onion, sliced
1 clove garlic, finely diced
Zest of 1 lemon
2 ounces green beans
1 medium tomato, diced and seeded
1 TSP sesame seeds
¾ PINT chicken stock
1 whole chicken breast, skinned and sliced

DIRECTIONS

1. In a large saucepan, heat olive oil over medium-high heat.
2. Add garlic and onion and cook for two to three minutes.
3. Add the green beans, zest of lemon, sesame seeds and tomato to the pot.
4. Cook for two more minutes.
5. Add the chicken stock to the pot.
6. Bring the chicken stock to a boil.
7. Add the chicken to the pot and cook for 15 minutes.
8. Take off heat and divide between two bowls.

For additional servings, feel free to double or triple this recipe for Jewish Penicillin.