I love trying out new recipes and flavors and buying ingredients I've never used before. There are a number of dishes that my kids love eating over and over again, but every once in a while I try to sneak in new foods to see how they react. I tried this just last week. I was shopping in a large grocery store when all of a sudden I came upon a long line in the pastrami section. When I got closer to see what all the excitement was about, I saw that there were five or six different kinds of pastrami laid out next to a sign advertising great sale prices. There were a variety of styles: spicy Mexican, herbs, peppered and low calorie, to name a few. By the time I arrived home with my groceries, I couldn't contain my excitement, and knew that I would dedicate my next weekly food column to making homemade pastrami. It's actually not a very complicated dish to prepare, and the directions can hardly be called a recipe. Not only will preparing pastrami at home save you money, it will provide you with the most delicious meat you've eaten in a while. You're welcome to follow my directions or try out your own spices and sauces. But make sure that you marinate the turkey long enough so it has time to soften and also absorb the wonderful flavors. In addition, I've included recipes for a quick bulgur wheat salad and a spicy bean chili that's wonderful served over white rice. And, of course, no meal is complete without a nice dessert, and this cookie recipe is perfect for preparing with any little ones who happen to be around. Translated by Hannah Hochner. Spicy homemade pastrami ■ 1 Tbsp. paprika ■ 1 Tbsp. salt ■ 1 Tbsp. sugar (or honey) ■ ½ Tbsp. white or black pepper ■ 1 Tbsp. teriyaki or sweet/spicy chili sauce ■ 1 cup water ■ 1 fresh turkey breast Glaze: ■ 2-3 Tbsp. silan or honey ■ 1 Tbsp. ground black pepper ■ 1 tsp. ground chili pepper ■ 2 tsp. Dijon mustard ■ 4 Tbsp. olive oil ■ ½ tsp. coarse salt Put paprika, salt, sugar, black or white pepper, teriyaki sauce and water in a bowl. Mix well. Place the turkey breast in a large bowl. Rub it with spice mixture. Cover with plastic wrap and let it marinate in the fridge for an entire day. For best results, turn breast over a couple times so that all sides are covered well. If you want, you can marinate it inside a resealable zipper bag. When the turkey has marinated long enough, mix the glaze ingredients in a separate bowl. Place the turkey on a work surface and cover it with the glaze. Place a metal baking rack on top of an oven tray and then place the turkey breast on top. Bake at 200° for 15-20 minutes. Then turn temperature down to 170° and bake for another 20- 25 minutes. Serve hot or cold. Bulgur wheat salad Makes 4-6 servings ■ 3 Tbsp. olive oil ■ 1 large purple onion, chopped finely ■ ¾ cup cranberries ■ 1 cup bulgur wheat, soaked in water for an hour and then rinsed ■ ¾ cup nuts, crushed ■ 1 green pepper, chopped finely (optional) ■ ¾ cup scallions, chopped finely ■ ¼ cup mint, chopped ■ ½ cup parsley, chopped ■ ¼ cup basil, chopped ■ ¼ cup coriander, chopped ■ Salt and pepper, to taste Heat the oil in a large frying pan and fry the onion until it becomes translucent. Add cranberries and stir for 3-4 more minutes. Add the bulgur, pepper and spices and stir for 3-4 more minutes. Remove from flame and transfer to a bowl. Add the scallions, crushed nuts, chopped herbs, salt and pepper and mix. Taste and adjust seasoning. Kidney-bean chili If you'd like to make the chili meaty, you can fry 300 grams of ground beef with the onions. Makes 6-8 servings ■ 2 Tbsp. canola oil ■ 2 medium onions, chopped ■ 4 cloves garlic, crushed ■ 1 green pepper, chopped finely ■ 1 chili pepper, chopped finely ■ 2 ripe tomatoes, cut into small cubes ■ 1 cup canned corn, drained ■ 1 cup soup broth or water ■ 2 cups kidney beans, cooked ■ 3 sprigs of fresh oregano or ½ tsp. dry oregano ■ 1 tsp. cumin ■ Salt and pepper, to taste Serving suggestion: ■ Cooked white rice Heat oil in a large pot. Add the chopped onions, garlic and pepper. Stir for a few minutes. Add the tomatoes and corn. Stir and add the liquid. Add one cup of the kidney beans and mush up the second cup before adding it to the pot. Add oregano, cumin, salt and pepper. Stir and cover. Cook over low flame for 30 minutes. Serve hot over a bed of white rice. Almond cookies with vanilla sugar Makes 25-30 cookies ■ 230 gr. (1²⁄3 cups) flour, sifted ■ 100 gr. (½ cup) sugar ■ 200 gr. butter, at room temperature ■ 70 gr. (¾ cup) almonds, ground finely ■ 1 large egg ■ 2 Tbsp. brandy ■ 2 egg yolks, beaten ■ 4 packets vanilla sugar In the bowl of an electric mixer, add flour, sugar, butter and ground almonds. Using a dough hook, mix ingredients until crumbly. While mixing, slowly add egg and brandy and mix until smooth. Place dough on work surface and form into a long roll that's 2-3 cm. thick. In a bowl, beat egg yolks and then brush it onto roll. Sprinkle the vanilla sugar on top and gently press into dough. Using a serrated knife, cut ½-cm thick slices and place them evenly spaced on a baking tray covered with baking paper. Lightly brush cookies with remaining egg yolk and sprinkle with remaining vanilla sugar. Bake at 180° for 12 minutes. Cool and then store in an airtight container.