Recipezaar: Jewish (Sephardi) recipes

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

Bulgur Pudding With Honey and Dates

Sat, 29 Sep 2007 23:56:00 -0400

From: "Whole Grains Every Day, Every Way" by Lorna Sass. Adapted from a Jewish dessert. "It is a Sephardic pudding (alternately called prehito, moustrahana, and belila) that is common among the Jews of Turkey, who serve it to celebrate the fall holiday of Sukkot." "This dessert cooks in a flash and can be served warm or chilled. Leftovers make a delicious breakfast." -- posted by Engrossed

Potato Matzo Kugel

Tue, 16 Oct 2007 23:41:22 -0400

Hearty, flavorful, and tasty - what more could you ask for in a kugel? A kugel is a pudding made of starch smoothed out with fat and seasoned with spices. I first started making this for Passover, but now I make it on a regular basis. Lately, I've been blackmailed by friends to make it - "we're only coming over if you have your kugel". Ay. With a prep time of 20minutes, I shouldn't complain. Enjoy! -- posted by AniSarit

Pashtida With a Crust

Thu, 25 Oct 2007 00:57:20 -0400

Searching for pashtida recipes online I found this, originally from Classic Kosher Cooking by Sara Finkel. Cooking time includes the boiling of the potatoes. -- posted by Sarah Chana

Baghdadi Pumpkin Jam

Tue, 30 Oct 2007 17:34:41 -0400

In the fall I start looking for as many ways as possible to use pumpkin. This is adapted from "The Book of Jewish Food" by Claudia Roden. All measurements are relative to the amount of pumpkin you choose to use -- you will need a kitchen scale. -- 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

Tabbouleh

Wed, 07 Nov 2007 02:07:44 -0500

My husbands Aunts are all great cooks. When we got married I was given this recipe. I make it every summer and sometimes as a treat when the weather is cold. I use more lemon juice. Sometimes I mix it up and add lime and cilantro instead of lemon and persley. -- posted by Vegwife

Soofganiyot - Hanukkah Doughnuts

Tue, 27 Nov 2007 20:12:37 -0500

from Faye Levy's International Jewish Cookbook. - "Fluffy doughnuts without holes similar to these are known by many names; I've seen them as Bismarck Jelly Doughnuts, krapfen, and in France as boules de Berlin (Berlin balls). Probably Austrian bakers brought them to Israel and now they rival potato pancakes in popularity as Hanukkah food. Other common flavorings for these doughnuts, besides the brandy used in this recipe, are vanilla, grated lemon rind, cinnamon, and nutmeg." -- posted by Ketutar

Shabbat Chamin / Cholent (Meat and Potato Stew)

Sat, 01 Dec 2007 15:07:42 -0500

This is one of the most forgiving recipes you will find. It's hard to go wrong here. Observant Jews cannot cook on the Sabbath, and yet it has always been tradition to serve a hot meal on Saturday after returning from Synagogue. This is the heart of Jewish cooking - no finesse, no mess, no fanciness. Just a hearty meal that is economical, delicious, and will keep you full for an entire day! Enjoy! -- posted by AniSarit

Moroccan Passover Torte

Thu, 03 Jan 2008 14:53:54 -0500

Intoxicating orange and coconut flavors, a light and perfect dessert for after a seder. It is pareve. If you want to, add whipped cream to the top. From Joan Nathan. -- posted by Susiecat too

Amba (A Spicy and Savory Mango Condiment)

Tue, 22 Jan 2008 00:58:56 -0500

Although this is posted in response to a recipe request, I'm also posting this for myself, since it really is time I started making this yummy, spicy sauce. I normally do not like mangoes, but I do like amba, espcially drizzled on my felafel. This recipe comes from one of my Hebrew cookbooks, Matanot Mehamitbach (Gifts from the Kitchen) by Gil Hovav, one of Israel's foremost foodies, translation courtesy of me ;-) Just beware, if you injest even average quantities of this stuff, the fenugreek will add a certain je n'ai c'est quoi to your body odor. Fenugreek is good for you, but not in every way... Cooking time is also sunning time. -- posted by Mirj

Roasted Artichokes With Soy-Balsamic Vinaigrette

Sun, 27 Jan 2008 19:44:39 -0500

If you love artichoke, you'll love them roasted, and this is super simple, and oh so tasty! The best part is that this is SO healthy, and packed with vitamins! -- posted by AniSarit

Yofi Yofi (Dessert Fritters)

Mon, 28 Jan 2008 00:30:33 -0500

This is a classic delicious and sinful Yemenite dessert fritter, commonly sold in the streets of Israel in small towns. Recipe from Daniel Rogov -- posted by AniSarit

Roasted Sephardic (Yemenite) Chicken With Potatoes

Mon, 28 Jan 2008 02:13:09 -0500

This is so easy, you'll want to make it all the time. It's so tasty, you'll be craving it all the time! The best part is when someone bites into the potatoes and has that look of ecstasy. -- posted by AniSarit

Sachlab

Tue, 29 Jan 2008 20:09:14 -0500

This is a Middle Eastern drink that I discovered on my trip to Israel. After a quick search on the internet, I discovered that everyone said that Sachlab could only be made with a store-bought mix. I refused to believe that....so I made my own recipe. And y'know what?? It's GREAT! I'd say it's about 93% authentic...I'll have to keep tweaking it to get it 100% right. DO NOT omit the orange flower water...this is really an essential flavor. You can purchase orange flower water (Mazaar) from any middle eastern grocery store. Enjoy! -- posted by E-Eva

Cheese Sambousek

Tue, 05 Feb 2008 22:38:13 -0500

Small, cheese-filled pastries, eaten as snacks. This recipe comes from the book "A Baker's Odyssey" by Greg Patent. It was recently featured on NPR. -- posted by Susiecat too

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

Yemenite Soup

Mon, 24 Mar 2008 18:33:13 -0400

Saw my very good Yemenite friend do this, and took it to the next level. This is serious comfort food and perfect for a cold winter day or night. With a piece of crusty French or sourdough bread, it's a meal. -- posted by AniSarit

Hummus

Thu, 03 Apr 2008 15:09:25 -0400

I was terrified the first couple of times I tried to make hummus -- my significant other had spent considerable time in Israel/Palestine and swore that no hummus he had had outside of the region had ever tasted as good. This recipe, while it certainly does not come close, I'm sure, to that hummus abroad, satisfies him more than any store-bought variety. A note: fresh chickpeas would probably make it even better, but using organic canned chickpeas (there is a difference in taste, trust me -- also, since I add some of the liquid, its better not to be adding preservatives to your hummus) works just fine and makes the process painless and quick. Also, be warned -- this hummus has a tang/kick to it because of the garlic. -- posted by Big Tastebuds, Tiny Kitchen

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

Israeli Kabobs

Fri, 30 May 2008 19:17:56 -0400

These have a very middle-eastern flavor. They taste just like something you could order at most Israeli/Mizrachi restaurants. When I was living in a mircaz klita (an absorption center for new immigrants) in Jerusalem, a Jewish-Iraqi family taught me how to make these for Shabbat. The lady shaped them into little footballs, but I just make small patties. These would be great on a grill as well! Enjoy. -- posted by Queen Butter-Bean

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

Israeli Couscous With Pistachios and Apricots

Fri, 13 Jun 2008 20:53:43 -0400

This recipe is from Veganomics: The Ultimate Vegan Cookbook. They write that it is Turkish inspired and suggest serving it with grilled vegetables or sweet potatoes, brussel sprouts, and/or red pepper. It sounds good to me, but I love cardamom and cinnamon. -- posted by WiGal

Zucchini Potato Mash

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

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

Lower Fat Homemade Hummus

Wed, 02 Jul 2008 01:13:25 -0400

This is great with pita chips or fresh cut veggies for dipping. Also good as a spread for wraps. You can mix it up and add cilantro/ lime (omitting the lemon), roasted red peppers, or even artichoke hearts. YUM!!! I hope you enjoy this as much as I do. By the way you can find tahini in most health sections of the market. I've seen mine at Fred Meyer and Trader Joe's. -- posted by M.F.P.

Baklava

Sun, 03 Aug 2008 19:35:21 -0400

This is my favorite recipe for baklava- a decadent Mediterannean/Middle Eastern dessert, made of paper-thin filo dough, nuts, and a honey syrup. -- posted by Sephardi Kitchen

Baba-Ganouj ( Baba Ghanoush / Baba Gannoujh )

Mon, 04 Aug 2008 21:48:26 -0400

This is a Middle Eastern dip made of eggplants and tahini. Roasting the eggplants under a broiler or in the oven gives it a nice smokey flavor. -- posted by Sephardi Kitchen

Scacchi-- Italian Passover Lasagna

Tue, 05 Aug 2008 03:02:46 -0400

This traditional Sephardic Passover main course uses leaven-free matzo in place of regular lasagna noodles, and has a delicious meat and spinach/mushroom filling. -- posted by Sephardi Kitchen

Bandoora- Fresh Tomato/Basil Salad

Tue, 05 Aug 2008 18:17:46 -0400

This simple salad is very refreshing and wonderful addition to a summer meal. -- posted by Sephardi Kitchen

Chikhirtma (Fresh Coriander-Onion Soup)

Tue, 05 Aug 2008 18:18:45 -0400

This vegetarian Georgian soup is flavored with onions, dill, parsley and lemon juice, and infused with cilantro (fresh coriander). It is light and nice to serve in the summer months. -- posted by Sephardi Kitchen

Fish Balls in Tomato-Basil Sauce

Tue, 05 Aug 2008 18:19:41 -0400

This Italian and Libyan- influenced dish is great to serve in the summer months. -- posted by Sephardi Kitchen

Egg Salad in Walnut Sauce (Kwerstkhi Nigozee Satsabelly)

Tue, 05 Aug 2008 18:58:34 -0400

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!). Recipe adapted from "Sephardic Cooking" by Copeland Marks. NOTE: I haven't tested this recipe yet, but you may want to try blending in the egg yolks along with the walnut sauce, and serve it like devilled eggs. -- posted by Sephardi Kitchen

Crispy Okra Raita

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

kurdish/Persian -- posted by Stacia_

Persian Rose Petal Salad

Thu, 07 Aug 2008 23:55:55 -0400

(Mast-O Khiar) Iranian Yogurt & Cucumber Dip with Raisins & Walnuts -- posted by Stacia_

Kurdish Kubbeh Khamoustah

Fri, 08 Aug 2008 00:34:14 -0400

Stuffed Dumplings in Soup -- 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

Fried Potatoes & Tofu

Sat, 27 Sep 2008 14:50:45 -0400

This came from being bored and having friends over. I had virtually nothing in the kitchen and improvised something out of the essentials. This needs to be watched closely when it's frying, as the onions will burn very easily. -- posted by DursonDanielUrson

Pomegranate Simple Syrup & Sparkle Wine Cooler

Sun, 05 Oct 2008 02:14:28 -0400

Found the clipping in the Paleozic layer littered on my desk--time to get it recorded for posterity! Comes from a magazine, don't ask me which one, though! Anyway make the syrup first, then get right to the wine cooler. Lovely color, brightens up ANY occasion; festive for the holidays, lovely for a bridal or new mom shower. SYRUP makes enough for 20 drinks PREP & COOK time is for making the syrup. -- posted by Debber

Cheese Bourekas

Mon, 06 Oct 2008 00:12:53 -0400

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 pockets filled with cheese. Great served as an appetizer or the traditional Israeli way for breakfast with salad, olives, cheese, and plain yogurt. Could also be filled with leftover mashed potatoes, or a spinach and feta mixture." -- posted by Shellybelli4

Gan Eden Salad

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

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

Dr. Shakshoukahs Shakshoukah

Mon, 20 Oct 2008 22:42:37 -0400

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, I never thought to ask for the recipe. But one of my favorite blogs, Israeli Kitchen, had the chutzpah, and she managed to get the recipe and post it. She posted it with the permission of Bino Gabso, owner of the restaurant. I've added my own touch here and there based on how we like our shakshoukah. -- posted by Mirj

Israeli Salad

Wed, 29 Oct 2008 17:56:09 -0400

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 Sheva style. -- posted by KosherCook

Vegetarian Kufteh / Köfte (Middle-Eastern Meatballs)

Wed, 07 Jan 2009 00:01:46 -0500

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 version as an appetizer or a side dish. This recipe is from Martha Rose Shulman and was printed in the New York Times (January 2, 2009). -- posted by blucoat

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

Salat Katzutz - "chopped Salad" (Israeli Salad)

Sun, 22 Feb 2009 15:19:20 -0500

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 salad, so get the firmest and ripest tomatoes, cucumber, etc. That's why this is best IN ISRAEL :) -- posted by Kahane Tsadek

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

Apricot Hamentaschen (Hamentashen / Hamantaschen / Hamantashen)

Sun, 08 Mar 2009 03:15:53 -0400

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. -- posted by blucoat

Hamantaschen Dough (Aka Hamantashen / Oznei Haman)

Sun, 08 Mar 2009 03:28:27 -0400

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. -- posted by blucoat

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

Algerian Haroset

Mon, 16 Mar 2009 19:49:53 -0400

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 mortar that had to be made for the bricks. Nonetheless, this is easy to make, and yummy. I have not made this particular haroset yet, but I will soon. -- posted by Studentchef

Mock Chestnut Torte (Passover Cake)

Thu, 19 Mar 2009 01:15:31 -0400

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 mind a dairy cake, it's also excellent with a regular ganache (with cream, etc...). Kids will LOVE this and won't even know they're eating a vegetable (you cannot taste the sweet potatoes). Enjoy! You can also serve this in squares, as French-style "petit fours." The glaze slicks this up but is not necessary a dusting of cocoa is just fine. -- 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

Matzo Apple Kugel (Passover)

Sun, 22 Mar 2009 03:40:49 -0400

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. -- posted by blucoat

Passover Lemon Cheesecake With Almond Crust

Mon, 23 Mar 2009 01:21:32 -0400

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 lemon zest. The cake needs to cool 2-3 hours before serving. If you don't have matzo cake meal, grind regular matzo meal (or even matzos) to a finer consistency in a food processor or blender. -- 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

Claudia Roden's Basic Couscous

Mon, 23 Mar 2009 15:34:03 -0400

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. -- 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

Sweet-And-Sour Celery (Sephardic Passover Apio)

Mon, 30 Mar 2009 14:32:31 -0400

This Turkish Passover dish is from this month's "Gourmet Magazine" (April 2009). As the celery cooks, it soaks up the braising liquid and becomes silky. Cooks' note: Celery can be braised 1 day ahead and chilled. Reheat over low heat, adding more water if necessary, or reheat in a microwave. Add celery leaves and parsley before serving. -- 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

Passover Almond Thumbprint Cookies

Thu, 02 Apr 2009 12:01:01 -0400

These delicate little almond cookies, from "Gourmet" (April 2006), are really delicious. They don't taste like Passover cookies and are good enough to eat year-round. The contrast between the crisp cookie and gooey-sweet jam is pretty addictive; you may want to double the recipe. You can substitute a whole almond for the jam, if you prefer. If you like marzipan, you'll love these! And they are quick to whip up. Dough requires 1/2 hour to chill. -- 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

Potato and Cheese Mina (Passover Matzo Pie)

Wed, 08 Apr 2009 11:46:41 -0400

This simple & delicious recipe is from New York's much-loved "Capsouto Frères Restaurant". Mina is a traditional Sephardic Passover pie. It can be prepared a day in advance and kept refrigerated. Reheat in 325ºF oven for 10-15 minutes. -- posted by blucoat

Spinach and Matzoh Pie (Passover)

Mon, 13 Apr 2009 16:02:39 -0400

This easy and delirious dairy recipe is from "Gourmet Magazine" (April 2008). It's similar to a spanakopita. It's great served warm as a main dish, or cold, in small slices, as an appetizer. Cooks' note: Pie can be assembled (but not baked) 1 day ahead and chilled, covered. -- 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

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

Mideast Minestrone Soup (Shurbat Al-Khudar)

Thu, 23 Apr 2009 01:56:25 -0400

A delicious and hearty soup from Faye Levy's cookbook, "Feast From the Mideast: 250 Sun-Drenched Recipes from the Lands of the Bible". Makes 6 first-course or 3 or 4 main-course servings. -- posted by blucoat

Jim Cohen's Sephardic Brisket

Sun, 26 Apr 2009 21:08:53 -0400

Entered for safe-keeping for ZWT. From "Jewish Cooking In America with Joan Nathan" by Maryland Public Television. Per one source, a pasilla chile is fresh, and called a chile negro if dried. In California, poblano chiles are also called pasilla chiles, if in error, but may be used in a pinch, and ancho chile peppers are dried poblano peppers. Use gloves when handling chiles, or you will be sorry. Serve with saffron rice, mashed potatoes, or couscous. -- posted by KateL

Sunchoke Gratin

Sun, 10 May 2009 20:09:50 -0400

What's a sunchoke, you might ask? It's a Jerusalem artichoke, part of the sunflower family. They are gnarly and have a nutty flavor. This gratin will work well with any starchy root vegetable, such as potato, parsnip, turnip, or with fennel. Adapted from a local chef, James McDevitt. -- posted by Ice Cool Kitty

Bimuelos or Zalabia

Mon, 11 May 2009 10:58:35 -0400

These easy fritters are dipped in a simple syrup for sweetness. They are known by different names in various cultures: Bimuelos - Judeo-Spanish; Zalabia - Mid Eastern; Zenguola - Indian. Prep time does not include time for dough to rise (about 2 hours). -- posted by Ice Cool Kitty

Apple and Spinach Salad

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

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

Dead Sea Babaganoush

Tue, 26 May 2009 00:52:00 -0400

People tell me they would buy my cookbook just to have this one recipe. So, I thought I would post it here since Cooking for The King is not (yet) published. If you really like it (its so easy and DE-licious!) please visit my new site http://www.thekosherchannel.com and leave me a comment. While there you can also look under "Salads" to find out how this dish got its name. Todah! -- posted by Renee in Yerushalayim

Cottage Cheese Pancakes (Levivot)

Thu, 28 May 2009 01:30:44 -0400

This delicious, traditional Jewish recipe is from Joan Nathans wonderful cookbook, The Foods of Israel Today. Use the cinnamon and sugar for a sweeter pancake. You can also add a little vanilla . -- posted by blucoat

Vanilla Custard Cups (Low-Fat Low-Carb)

Thu, 28 May 2009 23:23:42 -0400

These make a great breakfast or part of a packed lunch. Recipe is from "EnLITEned Kosher Cooking" by Nechama Cohen. Nutrition Facts Serving size: (custard cup) 1 (approx. oz) 3.5 (g) 100 Calories 90 Protein (g) 7.4 Carbs (g) 4 Fat (g) 3.2 Sat. Fat (g) 2.4 Cholesterol (mg) 180 Sodium (mg) 160 Calcium (mg) 105 Fiber (g) 0 Exchanges: Milk protein 1 -- posted by blucoat

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

Shabbat Mandarin Marble Loaf (Jewish)

Sat, 06 Jun 2009 01:44:00 -0400

This recipe was found in the 1998 publication, A Treasury of Jewish Holiday Baking & is made for Shabbat -- The Day of Rest. Preparation time does not include the time needed for the baked cake to cool. -- posted by Sydney Mike

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

Honey Apple Linzer Tart

Sun, 14 Jun 2009 21:31:55 -0400

A non-traditional take on a traditional Linzer Tart. -- posted by Ice Cool Kitty

Apricot Applesauce (Jewish)

Thu, 18 Jun 2009 01:07:18 -0400

This recipe -- for Hanukkah -- was found in the2008 cookbook, Jewish Holiday Cooking. -- posted by Sydney Mike

Nigella's Za'atar Chicken

Tue, 23 Jun 2009 16:24:32 -0400

This recipe delivers amazing results with virtually no effort. It's from Nigella Lawson's cookbook "Forever Summer". Za'atar is an addictive Middle Eastern spice blend that you can buy or prepare yourself. Chicken requires at least 2 hours of marinating time. Serve with pita crisps and salad. -- posted by blucoat

Lis'an El Qa'thi - Judges' Tongue (Iraqi Stuffed Eggplant)

Sun, 28 Jun 2009 17:25:39 -0400

Amazing recipe if you love Middle Eastern cooking like me. This dish is Iraqi (in my case, Iraqi-Israeli). It wouldn't surprise me if there was a Persian variant on this dish, because it combines stuffing vegetables with spiced ground meat, and simmering it deliciously in a tasty sauce. It can be served over any type of rice, and has a lot of juice/gravy that is just delicious. It is quite easy (though there are a few steps, none are difficult). This dish is kosher, but cannot be mixed with dairy products of course. It is a powerful and tasty dish, and I suggest that everyone try it. Warning - due to the appearance, I'm not sure how much little children (who are not Middle Eastern) would like it; though if they managed to try it, they would fall in LOVE. For the perfect compliment to this already amazingly rich dish, having hummus, tahina, and hot sauce (schug), and/or amba (an Iraqi pickled mango) - any middle eastern spread/dip. My mouth is watering just thinking about it all. -- posted by Kahane Tsadek

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

Yogurt Cheese With Olives, Capers and Pistachios

Sun, 12 Jul 2009 09:40:51 -0400

This recipe includes instructions for making homemade yogurt cheese. You could also substitute sour cream in place of the yogurt or make is simpler still and use store-bought cream cheese or goat cheese. If using store-bought cheese skip step 1. This recipe is adapted from "The Essential Book of Jewish Festival Cooking" by Phyllis Glazer with Miriyam Glazer. Serve with bread, crostini, or vegetable sticks. Preparation time does not include making the yogurt cheese (overnight). -- posted by Ice Cool Kitty

Shakshuka

Sun, 26 Jul 2009 13:05:39 -0400

I've seen other recipes for Shakshuka on here but none just like this one so I thought I'd post. This is from Joan Nathan. -- posted by Ilysse

Taaralikus Sephardic Cookies

Thu, 06 Aug 2009 11:21:30 -0400

Found this recipe on about.com. It's a great little cookie recipe and they taste amazing with tea. I add a little Raw Sugar or rock sugar to the tops of the cookies with water before baking, but it isn't mentioned in the recipe. -- posted by KosherCook

Khoresht-E Hulu (Persian Peach Stew)

Fri, 07 Aug 2009 02:55:15 -0400

This deliciously spiced sweet-and sour stew was adapted from "Persian Cooking for a Healthy Kitchen" By Najmieh Batmanglij. The original recipe calls for firm, unripe peaches and saffron. I had none and substituted nectarines/omitted the saffron and it still came out great. -- posted by Sephardi Kitchen

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

Middle Eastern Quinoa & Apricots

Mon, 17 Aug 2009 02:36:34 -0400

This is a sweetish healthy side dish, or vegan main dish. Perfect for Thanksgiving. I use a packaged mix of the 3 grains but I suppose you can use what ever grains you like. I am going to try this with brown rice. -- posted by Jozieo

Aash- E Anar (Pomegranate Soup)

Mon, 17 Aug 2009 03:00:23 -0400

This thick Persian stew (or aash) is flavored with fresh herbs, tangy pomegranate syrup and tiny meatballs. You may want to prepare the aash a day in advance, it tastes even better the second day, after the flavors have melded. The meatballs may be omitted or substituted with vegetables such as mushrooms. If you cannot find pomegranate syrup, you may substitute unsweetened pomegranate juice and reduce the water. -- posted by Sephardi Kitchen

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

Israeli Pecan Date Cake

Thu, 03 Sep 2009 14:14:19 -0400

From the 1997 cookbook, BAKE YOUR CAKE & EAST IT, TOO!, the ingredient measurements have been slightly tweaked. Preparation time does not include the time needed for the cake to cool. -- posted by Sydney Mike

People Love This Hummus

Thu, 10 Sep 2009 01:43:10 -0400

i serve this hummus with veggies or pita bread triangles when I have people over. it is made completely from scratch so it takes some time to make but is easy and people go crazy for it. -- posted by krolek

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

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

Marcy Goldman's World Famous Potato Pancakes Latkes

Thu, 17 Dec 2009 14:14:25 -0500

This latke recipe is from Marcy Goldman's new cookbook, "The 10th Anniversary Edition of A Treasury of Jewish Holiday Baking". It uses an unusual method - parboiling the potatoes first. These will be the lightest, crispiest and fastest potato pancakes you ever made! For kids or onion haters, use 1 teaspoon onion powder instead of the grated onion. Make these bite-size for a tender centre and crisp outside and use tongs for both putting the batter in the oil and taking the latkes out. -- 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

Red Kubbeh Soup

Mon, 08 Feb 2010 10:05:25 -0500

Kubbeh is a small pocket of dough that is stuffed with ground beef. Kubbeh for soup is usually boiled, whereas Kubbeh served on a platter is fried. Grocery stores in Israel and increasingly in the United States offer frozen packages of Kubbeh that are ready to drop into a vegetable soup. Enjoy this traditional recipe for kosher Kubbeh Soup, or Marak Kubbeh in Hebrew. I found MirJ has a great Kubbeh recipe, Recipe #26755 or you can use frozen store bought kubbeh. If you are counting calories add 260 calories per Kubbeh ball -- posted by Abba Gimel