kosher and jewish (sephardi)

147

Recipes

Maida Heatter's Walnut Meringues (Passover)

Posted by blucoat  

This recipe is from "Maida Heatter's Brand-New Book of Great Cookies" and is suitable for Passover. MORE»

Recipe #362577

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Claudia Roden's Basic Couscous

Posted by blucoat  

This is an extremely simple way to prepare couscous so that it is moist, tender, slightly chewy, and in individual grains rather than clumps. It is from the cookbook, "Arabesque: A Taste of Morocco, Turkey, and Lebanon", by Claudia Roden. MORE»

Recipe #362516

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Jerusalem Salad (Salata Kudsiyeh)

(1 reviews) Posted by blucoat  

Recipe is from May S. Bsisu's cookbook, "The Arab Table". Serve with warm lentils with rice, grilled meats, or spoon onto falafel in place of the tomato and onion slices. MORE»

Recipe #362484

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Passover Lemon Cheesecake With Almond Crust

Posted by blucoat  

This cheesecake has a delicious nutty and crisp crust with a light but creamy citrusy filling. Recipe is from Gourmet (April 2008). Cheesecake can be made 2 days ahead and chilled, loosely covered. You can garnish with berries or julienned... MORE»

Recipe #362386

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Matzo Apple Kugel (Passover)

Posted by blucoat  

This is a moist, sweet, and easy to prepare Passover recipe from Cindy Faigin. I found it on another recipe website (allrecipes.com). You can make this dish ahead of time and then bake it when needed. Recipe can be doubled. MORE»

Recipe #362198

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Brisket With Dried Apricots, Prunes & Aromatic Spices

Posted by blucoat  

This is an extraordinary flavourful, moist, and tender brisket. Recipe is from Jayne Cohen, printed in "Bon Appétit Magazine" (April 2002). It is Kosher for Passover. Begin this at least one day ahead. Try chilling the meat... MORE»

Recipe #361652

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Mock Chestnut Torte (Passover Cake)

Posted by blucoat  

This recipe is from the wonderful cookbook, "A Treasury of Jewish Holiday Baking", by Marcy Goldman. This pareve Pesach cake tastes like a rich but light chocolate cheesecake. It's wonderful with or without the glaze. If you don't... MORE»

Recipe #361640

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Algerian Haroset

Posted by Studentchef  

This is from Saffron Shores: Jewish Cooking from the Southern Mediterranean by Joyce Goldstein. This is a typical side dish used for Passover, and there is so many different variations. It is also used on the seder plate to remind the Jews of the... MORE»

Recipe #361279

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Joan Nathan's Classic Israeli Schnitzel

Posted by blucoat  

This recipe is from Joan Nathan's book "The Foods of Israel Today". It's a basic recipe and you can add whatever spices you like. Paprika is standard. Cumin is nice, as are garlic, turmeric, cardamom, and za'atar. Enjoy! NOTE: You... MORE»

Recipe #360488

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Hamantaschen Dough (Aka Hamantashen / Oznei Haman)

Posted by blucoat  

I found this excellent, pareve, hamantash recipe on a forum for Jewish women. This dough is very easy to work with and makes a crisp cookie. The cookies freeze very well. MORE»

Recipe #359755

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Apricot Hamentaschen (Hamentashen / Hamantaschen / Hamantashen)

Posted by blucoat  

This recipe is from pastry chef Gale Gand. These are a traditional Jewish/Israeli cookies associated with the holiday of Purim. These will keep 1 week in an airtight container. They also freeze well. Dough requires 30 minutes chilling time. MORE»

Recipe #359744

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Easy Lightly Fried Fish - Thyme and Spices - Mediterranean

(2 reviews) Posted by Kahane Tsadek  

This is just a really simple and easy, and quick, and delicious version of friend fish fillets. Serve it with whatever side you would like - I personally like it with a nice fresh vegetable salad, like a Greek/Aegean/Hortaki. It is parve, so you... MORE»

Recipe #357743

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Salat Katzutz - "chopped Salad" (Israeli Salad)

(1 reviews) Posted by Kahane Tsadek  

my favorite salad, the easiest and simplest thing you've ever had. Israelis put it in any type of pita, and eat it at breakfast, lunch, and dinner. It is the best. Very healthy, simple, and easy. The quality of the vegetables really make the... MORE»

Recipe #357031

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Joan Nathan's Favorite Falafel

Posted by blucoat  

From Joan Nathan's cookbook, " The Foods of Israel Today". She created this recipe after sampling many different falafels and interviewing the people who made them. You can make an Egyptian version by omitting the cilantro and... MORE»

Recipe #349289

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Vegetarian Kufteh / Köfte (Middle-Eastern Meatballs)

Posted by blucoat  

Kufteh (Persian), köfte (Turkish) and kibbeh (Arabic) are round, walnut-sized patties usually made from pounded meat but sometimes from fish or vegetable pulp, which then is mixed with fine bulgur, herbs and spices. Serve this vegetarian... MORE»

Recipe #347599

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Israeli Salad

(1 reviews) Posted by KosherCook  

I posted this out of frustration for the Israeli salad recipes out there that overwhelmed the salad with silly herbs and were not needed. This version is simple, clean cut, fresh and quick. It comes from my Israeli husband and is the Be'er... MORE»

Recipe #333957

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Dr. Shakshoukah’s Shakshoukah

Posted by Mirj  

The Dr. Shakshoukah restaurant must be one of the most famous little places in all of Jaffa, quite possibly Israel, quite possibly the Middle East. I've eaten there countless times and have enjoyed every shakshoukah I've ever ordered. Silly me,... MORE»

Recipe #332019

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Cheese Bourekas

(1 reviews) Posted by Shellybelli4  

I found this one searching online....I saw that there were no Bourekasim on this site....I thought I should add one! I have not tried it yet, but if you try it before I do, let me know how it turns out. : "Middle-Eastern style puff pastry... MORE»

Recipe #329058

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Antipasto-Style White Bean Salad

(3 reviews) Posted by Sephardi Kitchen  

This Spanish-Mediterranean vegetable salad is healthy, light, and great for the summer months. MORE»

Recipe #322042

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Egg Salad in Walnut Sauce (Kwerstkhi Nigozee Satsabelly)

Posted by Sephardi Kitchen  

Georgian cuisine frequently uses walnuts, as in this unique egg salad. A small amount of hot pepper flakes are included in the recipe, but the amount can be increased according to tolerance (make sure not to overpower the flavor of the sauce!).... MORE»

Recipe #317803

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