Recipezaar: < 30 mins,Jewish (Sephardi) recipes

Yam Latkes with Mustard Seeds and Curry

Sun, 25 Nov 2001 13:36:09 -0500

These innovative latkes are great as a first course, side dish or entree. Serve them with chutney and yogurt. -- posted by Mirj

North African Sweet Potato Pancakes

Tue, 04 Dec 2001 13:07:16 -0500

These have a very special flavor, go great with my Recipe #13577. -- posted by Mirj

Sephardi Flaky Cheese Rolls

Mon, 13 May 2002 18:00:20 -0400

These are wonderful little rolls that are very "more-ish", very addictive. You can use any combination of cheeses that you like, we're partial to feta and kashkaval. -- posted by Mirj

matzoh scallion pancakes

Fri, 04 Apr 2003 20:10:53 -0500

a nice light lunch dish, or serve with braised lamb for a fabulous dinner. recipe courtesy of gourmet -- posted by chia

Beef Dumplings with an Apricot Surprise

Thu, 17 Apr 2003 20:21:30 -0400

Beef with dried fruit is one of my favorite flavor combinations. This is a good recipe for Passover, but is perfect all year round. -- posted by Mirj

fried gefilte fish

Fri, 18 Apr 2003 20:04:24 -0400

an alternative to the old standby this is quick and easy -- posted by chia

Lemon Veggie Rice

Thu, 24 Jul 2003 20:03:01 -0400

This is based on Mirjam's "Mideastern Lemon Chicken". This is a really yummy recipe, THANKS Mirjam! -- posted by najwa

Moroccan Carrot Salad

Wed, 29 Oct 2003 20:01:05 -0500

This is a delicious, spicy salad. It tastes best when it's a day old. -- posted by CardaMom

Cinnamon-Date Macaroons

Tue, 21 Jun 2005 14:59:39 -0400

I've been saving this since 1997 from McCall's magazine. Here are the last three recipes. Go to Chicken Soup With Matzo Balls to read more. -- posted by Charlotte J

Chocolate Macaroons

Tue, 21 Jun 2005 15:00:09 -0400

I've been saving this since 1997 from McCall's magazine. Here are the last three recipes. Go to Chicken Soup With Matzo Balls to read more. Here is the last Macaroon recipe. Here is a few other interesting things they had in the artical. A taste of history: The seder plate...Every food represents portions of the Passover story. Zeroah, a roasted shank bone, symbolizes the lamb sacrificed on Passover eve. A roasted egg, betzah, signifies eternal life. Haroset, a mix of apples and wine, is inspired by the mortar used to build Pharaoh's cities. Horseradish is a reminder of life in slavery. Karpas, a vegetable dipped in salt water, commemorates spring. Calling all kids...The afikomen, or ceremonial matzo, is hidden at the beginning of dinner by the seder leader. A prize (usually candy or money) goes to the child who finds it. The matzo is then shared by everyone at the table. -- posted by Charlotte J

Matzo, Walnut and Mushroom Stuffing

Tue, 21 Jun 2005 15:54:52 -0400

I've been saving this since 1997 from McCall's magazine. There are 9 Passover recipes in it. The menu they gave is Gefilte Fish (no recipe), Chicken Soup With Matzo Balls, Mixed Green Salad (no recipe), Stuffed Tarragon Roast Capon With Rich Pan Gravy, Matzo Walnut and Mushroom Stuffing, Roasted Tzimmes, Asparagus With Lemon and Mint, Chocolate-Almond Torte With Strawberry Sauce, and Assorted Macaroons. One of these days I may get this made but for safe keeping I'm saving it here. -- posted by Charlotte J

Coconut-Vanilla Macaroons

Wed, 22 Jun 2005 16:20:24 -0400

I've been saving this since 1997 from McCall's magazine. Here are the last three recipes. Go to Chicken Soup With Matzo Balls to read more. -- posted by Charlotte J

Couscous Tabbouleh

Tue, 02 Aug 2005 11:20:58 -0400

Tabbouleh is one of my favorite salads, we eat it all summer long. Some times I use couscous instead of the cracked wheat normally called for in tabbouleh, it makes for a lighter salad. Normally, tabbouleh has mint in it, but I'm not so crazy about the addition, so I've made it optional. This was created for RSC Summer 2005. -- posted by Mirj

Unleavened Bread for Passover

Fri, 19 Aug 2005 16:01:15 -0400

This is the recipe we use for observing Passover at Our Saviour's Lutheran Church. You can use syrup or sugar instead of the honey, but I like the honey. I'd also make this for the kids and I to eat as a snack. -- posted by Charlotte J

Tuna Croquettes

Mon, 29 Aug 2005 18:19:24 -0400

I was gearing up from the Zaar World Tour. When looking at some Jewish cooking websites I stumbled onto an old favorite and then realized it wasn't posted here. So, here goes, feel free to adjust seasonings for your personal taste. -- posted by PaulaG

Honey Spice Cake

Mon, 03 Apr 2006 15:05:34 -0400

This recipe was on the package for my mini-bundt cake pans that were given to me as a gift. -- posted by PaulaG

Sesame Brittle

Wed, 07 Jun 2006 11:39:11 -0400

Every little Jewish kid who grew up in the States always had a Candy Man in shul. He was the old guy who always had hard candies in his pocket for the kids. And those candies usually were the hard little sesame brittle bars that got wedged in between your teeth and under your fillings. Make some of these to bring back memories. -- posted by Mirj

Israeli Couscous Salad

Mon, 10 Jul 2006 14:05:17 -0400

This is from "Gatherings", a professional quality recipe book published by the parents of Netivot HaTorah Day School in Thornhill, Ont. -- posted by Maxxr

Mock Matzo / Gluten-Free Non-Gebrokts Matzah Crackers

Thu, 08 Mar 2007 20:53:10 -0500

This recipe is for a matzo substitute for gluten-free folks. Though they aren't "kosher matzo" (matzah shmura) for Passover due to not containing any of the 5 grains that matzo are supposed to be made of, they are made of Kosher for Pesach ingredients so they can be used for other purposes, such as enjoying charoset and maror sandwiches or snacking on during the week of Passover. Don't expect them to taste or have the texture of regular matzo - They don't. But they are still pleasant tasting (no bread of oppression here!) and crispy. -- posted by What's Cooking?

Falafel

Thu, 07 Jun 2007 11:27:08 -0400

I was looking for a falafel recipe that used canned chickpeas. -- posted by Wendys Kitchen

Real Israeli Shakshuka

Mon, 25 Feb 2008 19:11:07 -0500

This is a classic Israeli/Sephardic dish. In hebrew Le'Shakshek means "to shake," after you see the finished product you'll understand why it is named this. This is a very easy dish to make and is extremely good for a college student's budget. This is a classic food that always reminds me of Israel. I scoured the internet one night looking for a good recipe and after a lot of experimentation found my favorite recipe. Most of the recipes I found make a lot, but I only needed for one serving, so this just that. In the recipe I say to use a third of a 28 oz can of tomatoes. I personally like more tomatoes, but obviously you can change the recipe according to your tastes, try using only half of the can. I also don't like onions, so I only put very little in, chopped finely. Good Luck and Bete'avon! -- posted by Chef #774230

Chickpea Salad

Thu, 17 Apr 2008 02:12:13 -0400

In our little Israeli reastaurant around the corner they serve this wonderful hummus with in the middle a couple of tablespoons of slightly warm chickpea salad. At first I thought, chickpeas with chickpeas? But believe me, it's great. I gathered all my confidence and asked for the recipe for the salad. Have made it many times at home since then and serve it not only with hummus but as a side dish or just as a salad for lunch. Can be eated warm or cold. -- posted by Chef Dudo

Shishlik (Israeli Skewers)

Thu, 08 May 2008 15:16:58 -0400

Popular in Israel and you can use any meat, beef, or lamb. Usually prepared without any veggies on the skewers and best served with salads and pita. Preparation time assumes that the meat has been cubed. Yield depends on how small the meat is cubed -- posted by Pneuma

Kabab (Kebabs or Middle Eastern Skewers)

Thu, 08 May 2008 15:19:19 -0400

Kababs are popular in the Middle East. These are often prepared during barbecues and eaten with pita bread and salads. Yield is approximate. -- posted by Pneuma

Labaneya (Spinach and Yogurt Soup)

Wed, 04 Jun 2008 20:07:26 -0400

Another recipe from a dear friend's mother - one HECK of a Jewish cook! Very different and distinct. Wonderful!!! -- posted by MechanicalJen

Zucchini Potato Mash

Mon, 30 Jun 2008 19:33:58 -0400

A spicy side dish with Mediterranean style. Easy, too. -- posted by Wendy0

Crispy Okra Raita

Thu, 07 Aug 2008 23:10:34 -0400

kurdish/Persian -- posted by Stacia_

Israeli Couscous Pepper Salad

Fri, 08 Aug 2008 02:41:47 -0400

A yummy salad that makes a great summer supper! Adapted from Epicurean. Couscous or kuskus is a pasta from the Maghreb of Berber origin. It consists of spherical granules made by rolling and shaping moistened semolina wheat and then coating them with finely ground wheat flour. The finished grains are about 1 mm in diameter before cooking. The Israeli variant is about twice the diameter and made of hard wheat instead of semolina. The dish is a primary staple throughout much of Algeria, Morocco, Tunisia, and Libya . It is also popular in the West African Sahel, in France, Madeira island, in western Sicily's Trapani province, and parts of the Middle East. It is particularly popular among Jews of North African descent, such as the Berber Jews, and is eaten in many other parts of the world as well. -- posted by Sharon123

Antipasto-Style White Bean Salad

Fri, 29 Aug 2008 01:25:57 -0400

This Spanish-Mediterranean vegetable salad is healthy, light, and great for the summer months. -- posted by Sephardi Kitchen

Gan Eden Salad

Wed, 08 Oct 2008 00:21:21 -0400

Published in October 3, 2007 edition of Jerusalem Post -- posted by Yaffa

Joan Nathan's Favorite Falafel

Sun, 11 Jan 2009 22:50:47 -0500

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 substituting fava beans for the chickpeas. To make this truly "Israeli-style", garnish with tahina sauce (made from ground sesame seeds), harissa hot sauce, pickled turnip, or sauerkraut. In fact, all types of pickled fruits and vegetables (including regular dill pickles, eggplant, mango) work really well! If you can't find tahina sauce, you can serve with hummus or a yogurt sauce. Chickpeas need to soak overnight, and chickpeas mixture must be refrigerated for a few hours. -- posted by blucoat

Easy Lightly Fried Fish - Thyme and Spices - Mediterranean

Wed, 25 Feb 2009 10:25:37 -0500

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 can go ahead and eat it with dairy. -- posted by Kahane Tsadek

Joan Nathan's Classic Israeli Schnitzel

Thu, 12 Mar 2009 00:28:30 -0400

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 can also bake the breaded schnitzels in a 350-degree oven for a few minutes ahead of time. Then, just before serving, deep-fry quickly to crisp the outside. -- posted by blucoat

Jerusalem Salad (Salata Kudsiyeh)

Mon, 23 Mar 2009 15:02:44 -0400

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. -- posted by blucoat

Maida Heatter's Walnut Meringues (Passover)

Tue, 24 Mar 2009 01:45:37 -0400

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

Almond-Lemon Macaroons (Passover Almendrados)

Sun, 29 Mar 2009 20:21:56 -0400

These delicious and easy to prepare macaroons were printed in the "New York Times" (March 2007) and adapted from "Dulce lo Vivas: La Reposteria Sefardi," ("Live Sweet: the Sefardi Bakery") by Ana Bensadón. The dough require overnight refrigeration. -- posted by blucoat

Cinnamon-Spiced Chard Pancakes (Passover)

Thu, 02 Apr 2009 01:29:02 -0400

This "Bon Appétit" recipe works very well with virtually any green, including spinach, kale, or some spring mix. -- posted by blucoat

Crispy Passover Cookies (Gluten-Free)

Mon, 06 Apr 2009 21:05:51 -0400

I found this really tasty recipe on an online forum. It could not be easier to throw together (dough can be mixed by hand) and tastes much better than the usual Passover cookies. Dough can be frozen and recipe can be halved. Recipe makes 4 dozen small cookies on 2 cookie sheets. -- posted by blucoat

Grilled Falafel

Wed, 22 Apr 2009 15:30:45 -0400

This delicious and healthier version of falafel is from Faye Levy's wonderful cookbook "1000 Jewish Recipes". -- posted by blucoat

Apple and Spinach Salad

Mon, 11 May 2009 10:58:47 -0400

A little twist on spinach salad. -- posted by Ice Cool Kitty

Cream Cheese Balls (Jewish)

Fri, 29 May 2009 23:09:07 -0400

This recipe, from The Essential Book of Jewish Festival Cooking, eventually surfaced in the Food Section of the 27 May 2009 issue of the Los Angeles Times. -- posted by Sydney Mike

World's Best Tabbouli / Tabouli / Tabbouleh / Tabouleh Salad

Mon, 29 Jun 2009 11:18:19 -0400

This was one of the most popular dishes at Nancy Mehagian's vegetarian restaurant on the island of Ibiza and she shared it in her book "Sirens Feast: An Edible Odyssey". There are two secret (and essential) ingredients in this recipe - fine bulgur (which has the added benefit of cooking quickly) and tamari soy sauce. This really is the best tabbouleh you will ever make! Dish should be chilled before serving. -- posted by blucoat

Greek Garlic Soup

Mon, 24 Aug 2009 02:09:28 -0400

Also known as "Skordozoumi", this Sephardic soup is thickened with eggs, yogurt and feta cheese. Adapted from "Sephardic Flavors" by Joyce Goldstein. -- posted by Sephardi Kitchen

Evan Kleiman's Potato Latkes

Sun, 13 Dec 2009 20:36:41 -0500

This simple recipe is the one Evan's mother and now Evan have been making for years. Evan Kleiman is the chef owner of LA's Angeli Caffe, and best-selling author of numerous cookbooks, including "Cucina Fresca" and "Pasta Fresca". -- posted by blucoat

Red Pepper Bean Dip With Toasted Pita Chips

Thu, 21 Jan 2010 14:12:29 -0500

This is an easy recipe that is a crowd favorite and you can make it in a pot with an immersian blender quickly. This is great with the toasted pita chips -- posted by Daniacooks