Recipezaar: Jewish (Sephardi),Rosh Hashana recipes

Greek Pumpkin Coils (Rodanchas de Kalvassa)

Tue, 30 Oct 2001 18:24:24 -0500

This dessert takes some effort, but is worth it. I got it from The Cookbook of the Jews of Greece by Nicholas Stavroulakis -- posted by Mirj

Pumpkin Salad (Tirshi)

Tue, 30 Oct 2001 18:24:39 -0500

This is a wonderful salad, good for Thanksgiving but we make it all year round. This is a traditional Sepharidic recipe. -- posted by Mirj

Chicken with Orange, Lemon & Ginger

Mon, 17 Dec 2001 15:25:28 -0500

This is delicious and fragrant! Your house smells wonderful while the chicken is roasting and the neighbors knock on your door looking for invitations to dinner. I make this at least once a month. -- posted by Mirj

Tahinah (Sesame Dip)

Thu, 14 Mar 2002 10:09:40 -0500

This dip can be used as an appetizer, dip, a first course or a salad dressing. This recipe makes a thick version, but can be thinned with water to the desired consistency. -- posted by Tish

Falafel-Fried

Thu, 14 Mar 2002 15:41:19 -0500

You can serve falafel as a appetizer with tahinah for dipping or as a sandwich in pita bread with lettuce and tomatoes with tahinah and hot sauce -- posted by Tish

Chicken Vegetable Soup with Dill and Cumin

Thu, 18 Apr 2002 10:53:51 -0400

This soup has a flavor combination that is very popular in the Middle East. This is based on a Faye Levy recipe. -- posted by Mirj

Meat or Mushroom Kubbeh

Mon, 29 Apr 2002 20:44:10 -0400

As per recipe request. Time consuming, but really worth it! -- posted by Mirj

Kubbeh Bamya

Mon, 29 Apr 2002 20:50:16 -0400

As per recipe request. You can leave out the okra if you don't like it. -- posted by Mirj

Shplo

Mon, 13 May 2002 18:31:39 -0400

Yes, you read it correctly, this is shplo. No festive Bukharan meal is complete without Shplo. This marvelous rice dish, which generally contains onion, pieces of lamb and/or chicken, carrot slices, and raisins, is one of the most popular Bukharan dishes. -- posted by Mirj

Brisket Extraordinaire

Wed, 02 Oct 2002 21:51:58 -0400

This is a favorite recipe of mine that I used to serve only for the holidays but by popular demand I make it more often as a pot roast. -- posted by Kevin Simon

Levana's Orange Poppy Seed Cake

Thu, 16 Jan 2003 20:03:52 -0500

In my never-ending search for orange zest recipes, I came across this one in Levana Kirschenbaum's new book, Levana's Table. It's the most heavenly version of orange poppy seed cake I've seen so far. My only change to the recipe was to move it from the food processor to the stand mixer. -- posted by Mirj

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

Persian Tahdeeg (Rice and Potatoes)

Fri, 18 Apr 2003 20:16:06 -0400

This is my daughter Nomi's all-time favorite way to eat rice. My friend Debbie, who is married to a Persian, makes this for her every time we're over at their house for a meal. I figured I was going to have to learn to make this myself, since Nomi just adores this rice and asks for it every time. It's a little complicated, but gets easier each time you make it (says Debbie). Well worth the effort, I'm a big fan of this rice myself, and EVERYONE always fights over the crust! Prep time includes soaking. -- posted by Mirj

Spicy Roasted Red Bell Pepper Hummous

Fri, 04 Jul 2003 19:59:48 -0400

Israel has a zillion versions of hummous, but this is one version I could only find in the States. This was developed over trial and error (and lots of searching for recipes) until I got it just right. -- posted by Mirj

Jewish Honey Cake

Tue, 30 Sep 2003 20:55:51 -0400

Traditional honey cake, made for Rosh Hashanah to ensure a sweet New Year but also prepared by honey-cake lovers for special occasions. -- posted by 1Steve

Basboosa

Wed, 29 Oct 2003 20:02:23 -0500

Basboosa are thin semolina squares covered in a honey and lemon syrup. Very Middle Eastern, this goes great with some sweet Turkish coffee or some mint tea. -- posted by Mirj

Yemenite Beef and Chicken Soup

Sat, 25 Nov 2006 20:16:10 -0500

This is the best chicken soup I've ever made. It's very different and flavorful! The recipe comes from a Jewish cookbook. It's the typical Yemenite dish for Rosh Hashana (Jewish New Year). -- posted by Devora

Crunchy Noodle Kugel a La Great-Aunt Martha

Wed, 12 Sep 2007 22:19:55 -0400

Posted and developed by Melissa Clark, in the New York Times on 9/12/2007, for Rosh Hoshana. Not at all for the health conscious. -- posted by Kumquat the Cat's friend

Iraqi Apple Preserve

Tue, 25 Sep 2007 22:05:53 -0400

This is a lovely use for apples! From "The Book of Jewish Food" by Claudia Roden. She suggests serving this with yogurt to balance the sweetness. The rosewater flavor is strong here, so if you are shy about rosewater consider cutting the amount in half. This would be lovely as a filling in a white cake, layered with vanilla pastry cream in between the cake layers. -- posted by Susiecat too

Bademjan - Delicious Persian Stew

Mon, 05 Nov 2007 01:09:07 -0500

Bademjan means eggplant in Farsi (otherwise known as Persian, the language spoken Iran). This stew works fantastically with Persian rice (Polo) and is a dish which can be modified for vegetarians very easily. Such comfort foodeveryone will enjoy this dish. -- posted by Persian Cook

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

Brisket With Dried Apricots, Prunes & Aromatic Spices

Thu, 19 Mar 2009 01:20:04 -0400

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 separately from the gravy; it makes removing the fat from the gravy much easier. Read through entire directions before beginning. -- posted by blucoat

Mixed Vegetable Kugel (Passover)

Mon, 13 Apr 2009 17:49:33 -0400

This is a delicious, super-easy kugel for Pesach or all year. It doesn't contain potato starch or matzo meal and is suitable for those avoiding gluten. I found this great recipe on an online forum. -- posted by blucoat

Clementine Cranberry Biscotti (Jewish)

Sat, 06 Jun 2009 01:47:27 -0400

This recipe, under a slightly different name & for Rosh Hashanah -- The Jewish New Year, was found in the 1998 publication, A Treasury of Jewish Holiday Baking. Preparation time does not include the 2 hours or more needed for the cooled loaf to freeze. -- posted by Sydney Mike

Sholeh Zard- Saffron Rice Pudding

Fri, 07 Aug 2009 02:55:53 -0400

This Persian dessert is absolutely delicious! Although it takes awhile to cook, it is fairly low-maintenance. Adapted from Najmieh Batmanglij's "Persian Cooking for a Healthy Kitchen". -- posted by Sephardi Kitchen

Tangy Pomegranate Chicken Legs Stuffed With Herbed Rice

Mon, 14 Sep 2009 10:56:39 -0400

These marinated chicken legs come out beautifully glazed and juicy, and look like a lot more work than they really are! I marinated mine for only one hour and they still turned out nicely. Also, you can add sliced and scored potatoes to the baking pan if desired, to soak up some of the juices. Note: I originally tried this recipe for one serving, so had to estimate the measurements of the marinade and stuffing. The proportions are correct, but the amounts may need adjusting for your personal taste. I also only had dried herbs on hand, but fresh would probably turn out even better! -- posted by Sephardi Kitchen