Recipezaar: Jewish (Sephardi),Main Dish 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

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

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

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

Chicken Harikebab

Wed, 24 Jul 2002 23:29:52 -0400

Indian-style spiced chicken and potatoes makes a delicious Indian dish, and this is a wonderful recipe. Though there are a number of spices in this curry it is not "hot" like many other Indian stews, just very flavorful. The turmeric tints the chicken and potatoes a brilliant yellow color (and will do the same to light-colored plastic cooking utensils). It can be made on top of the stove in a skillet also; you might want to halve or quarter the potatoes. -- posted by Miss Annie

Cheese Phyllo Pie

Mon, 29 Jul 2002 19:36:43 -0400

I have a good friend whose family comes from Syria, and they make this almost every week for Saturday night supper. It's very comfort-foody. -- posted by Mirj

Lamb with Apricots

Fri, 09 Aug 2002 00:22:25 -0400

I got this out of a "Taste of Home" Christmas issue a few years back. The lady who submitted this was Jewish, and this was her entree for her Hanukkah meal. I'm not Jewish, but I love lamb, and this recipe is a winner! The sweetness of the citrus fruits and the the heat from the spices really stand out! -- posted by yooper

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

Spicy Chicken

Wed, 20 Nov 2002 20:12:19 -0500

I used to cook this in the oven before I had a crock-pot. For the oven: cook it in a covered dish for 1 1/2 to 2 hours at 300F or until the chicken is cooked and tender. Serve with rice and cooked or steamed vegetables. If you don't like to use the whole spices, substitute them with ground. The lemon and chilies are not authentic to this Jewish-Indian recipe. -- posted by Pets'R'us

Spinach Ricotta Pie with a Hint of Feta

Thu, 16 Jan 2003 20:03:44 -0500

We've got a new local dairy (in such a small country, local also means national), that makes some of the best cheeses (and soy milk and soy puddings). This recipe really showcases their ricotta and feta cheeses. This is a great vegetarian dish to serve, we usually have some kind of variation after the Yom Kippur fast day. I also like to add some za'atar in with the oregano. -- posted by Mirj

braised lamb with vegetables

Fri, 04 Apr 2003 20:10:39 -0500

from gourmet magazine this recipe is perfect for a festive holiday meal. it tastes even better if you make it the day before. for advance prep omit the spinach and add before you are ready to serve -- posted by chia

Israeli Simmered Vegetables over Spiced Couscous

Thu, 05 Jun 2003 20:02:57 -0400

This is a Recipezaar 2005 adoptee. It sounded like an easy vegetarian dinner that my whole family would like. The original stated that this recipe came from "The Vegetarian Gourmet's Easy Low-Fat Favorites". -- posted by Vina

Euvedge (Goulash-Type Stew)

Thu, 05 Jun 2003 20:15:33 -0400

People have been getting confused with this title and I am SO sorry. This is not really a "stew," but more like a Goulash. I am REALLY sorry Windhorse 23 was confused about that. This recipe is my number one FAVORITE dish. Mom usually made it with meatballs made from ground lamb and raw rice, but I never ate them so I've left them out; I'll submit the meatballs separately for those of you who would like the recipe - I'll name the recipe Euvedge Meatballs. Now, this is what I consider comfort food. I would eat this over plain white rice and know that life could not get any better. This is also one of those dishes that is even better cold the next day. -- posted by Daniele1969

Dilly Fish

Fri, 13 Jun 2003 20:02:31 -0400

A very tasty recipe for fish and a way for me to use all the dill in my garden. This is from a non-cooking friend, who found this recipe for a potluck dinner she attended. She got raves for this and I begged for the recipe. -- posted by Sudie

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

Sabra Chicken

Fri, 12 Dec 2003 20:01:09 -0500

A Sabra is the name given to a native Israeli. This dish emphasizes two native Israeli ingredients- olives and oranges. The recipe uses fresh olives which can be found very easily in Israel, but not too many other places. Substitute with large good quality green olives. This is really nice served over rice or couscous. -- posted by Miraklegirl

Braised Brisket with 36 Cloves of Garlic

Mon, 05 Apr 2004 20:00:19 -0400

a garlic lovers delight -- posted by PaulaG

Peking Duck over Yangzhou Fried Rice

Sun, 20 Jun 2004 19:59:15 -0400

This is a very interesting fusion of International cuisines from the Mediterranean to China. Just imagine eating Peking Duck drizzled with a Sabra Orange & Honey Sauce (Israeli). Served over a bed of Chinese Yangzhou Vegetable Fried Rice. Is your "Mouth Watering" from the thought of tasting the sweet orange flavors! Try making this delicious recipe. You and your family will love it! -- posted by Skipper/Sy

Tzipi's Egyptian Ground Fish Rolls

Sat, 04 Dec 2004 19:59:48 -0500

I got this recipe from Tzipi Amiri, who helps run the Israel-food discussion list on Yahoo. -- posted by Mirj

Esthers Moroccan Chicken Tagine

Fri, 08 Jul 2005 14:57:03 -0400

This recipe requires a special Morrocan earthenwear pot, called a tangine. It is a "Great Cooks" recipe. Prep time does not include standing time. -- posted by blucoat

Stuffed Tarragon Roast Capon With Rich Pan Gravy

Tue, 19 Jul 2005 15:57:54 -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

Italian Style Roast

Wed, 24 Aug 2005 19:32:46 -0400

Yet another version of the Italian roast. This is also cooked in the crockpot and is wonderful after a hard day at the office or for a lazy weekend meal. Serve over pasta of your choice with a side salad or steamed veggies for a complete meal. This recipe was printed on the box for my new crocpot. -- posted by PaulaG

Grilled Falafel

Tue, 20 Sep 2005 10:03:32 -0400

I love falafel but rarely eat it given that most kinds are fried. Just found this on the Internet and it looks like a wonderful option. -- posted by justcallmetoni

Iraqi Shabbat Chicken

Tue, 20 Sep 2005 11:50:16 -0400

My husband's family come from Iraq and when I was first married, my mother-in-law taught me how to make this delicious dish. It takes a long time to cook but it is not labour intensive - believe me the taste is worth the long wait for dinner! -- posted by Janette1

Mujadrah - Lentils and Rice

Tue, 18 Oct 2005 15:13:03 -0400

This is my family's take on a wonderful comfort food. -- posted by Athena484

Fesenjan Duck With Pomegranate & Walnut Sauce

Wed, 22 Feb 2006 15:38:03 -0500

This duck recipe is adapted from Claudia Rodens "The Book of Jewish Food." I found it on another site and wanted to share, but haven't tried it yet. As to the comment that it is Iranian, not Jewish: in stating it was Jewish I merely quoted the recipe source; but both groups originated in the same area, so it makes sense that both would have their own version of many similar dishes. There's an Iranian Fesenjan recipe here and it uses different seasonings. -- posted by firefly68

Shezifim Memulaim

Wed, 06 Sep 2006 19:24:56 -0400

Prunes stuffed with veal, raisins and walnuts, an Israeli dish. This is one I haven't tried yet, but want to. Posted for my N*A*M*E--TAG Cookbook. I'm posting the original amount of salt, but my taste is for considerably less (I'd also use no-salt-added tomato sauce). -- posted by echo echo

Eggplants Stuffed With Couscous Feta Goodness

Mon, 22 Jan 2007 13:42:54 -0500

I love eggplants. I love couscous. I love feta. I also love stuffing things with other things, so while I haven't made this yet, I can't imagine it won't be good... -- posted by Serah B.

Chicken Shawarma Recipe

Thu, 10 May 2007 22:10:23 -0400

These are delicious and addicting. You can also use beef or lamb in place of the chicken. I usually will make my own tahini (See Recipe#191672. -- posted by Alskann

Beef Brisket With Mop Sauce

Tue, 22 May 2007 23:15:22 -0400

The recipe comes from Taste of Home. The mop sauce calls for corn syrup; however, you can use sorghum or a light molases for a healthier version. -- posted by PaulaG

Falafel

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

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

Oven-Baked Chicken Thighs

Tue, 21 Aug 2007 21:46:26 -0400

Chicken thighs have been the real bread and butter of my diet since my second year of college, when I started having to cover my own grocery bills :) This has become my all-time favorite way to spice them. -- posted by I'm cookin', good lookin!

Borekitas De Berengena

Tue, 25 Sep 2007 22:05:11 -0400

Eggplant and Cheese pies. Turkish, traditionally made in the Jewish community in and around Istanbul. Slightly adapted from "The Book of Jewish Food" by Claudia Roden. The dough is initially cut into 2 pieces to make it more manageable than rolling out the whole thing. From each half, roll thin and cut out the smaller rounds, gather your scraps and roll again. The small filling is perfect for a 10-cm (4-inch) round folded in half. If you want to use the two halves to make a large (9-inch) double crusted pie, then add the extra egg as noted in the last step. -- posted by Susiecat too

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Recipezaar: Jewish (Sephardi),Main Dish recipes

Yam Latkes with Mustard Seeds and Curry

Chicken with Orange, Lemon & Ginger

Meat or Mushroom Kubbeh

Shplo

Chicken Harikebab

Cheese Phyllo Pie

Lamb with Apricots

Brisket Extraordinaire

Spicy Chicken

Spinach Ricotta Pie with a Hint of Feta

braised lamb with vegetables

Israeli Simmered Vegetables over Spiced Couscous

Euvedge (Goulash-Type Stew)

Dilly Fish

Lemon Veggie Rice

Sabra Chicken

Braised Brisket with 36 Cloves of Garlic

Peking Duck over Yangzhou Fried Rice

Tzipi's Egyptian Ground Fish Rolls

Esthers Moroccan Chicken Tagine

Stuffed Tarragon Roast Capon With Rich Pan Gravy

Italian Style Roast

Grilled Falafel

Iraqi Shabbat Chicken

Mujadrah - Lentils and Rice

Fesenjan  Duck With Pomegranate & Walnut Sauce

Shezifim Memulaim

Eggplants Stuffed With Couscous Feta Goodness

Chicken Shawarma Recipe

Beef Brisket With Mop Sauce

Falafel

Oven-Baked Chicken Thighs

Borekitas De Berengena

Pashtida With a Crust

Bademjan - Delicious Persian Stew

Shabbat Chamin / Cholent (Meat and Potato Stew)

Roasted Sephardic (Yemenite) Chicken With Potatoes

Yemenite Soup

Shishlik (Israeli Skewers)

Israeli Kabobs

Scacchi-- Italian Passover Lasagna

Joan Nathan's Favorite Falafel

Easy Lightly Fried Fish - Thyme and Spices - Mediterranean

Joan Nathan's Classic Israeli Schnitzel

Brisket With Dried Apricots, Prunes & Aromatic Spices

Potato and Cheese Mina (Passover Matzo Pie)

Spinach and Matzoh Pie (Passover)

Grilled Falafel

Mideast Minestrone Soup (Shurbat Al-Khudar)

Jim Cohen's Sephardic Brisket

Nigella's Za'atar Chicken

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

Shakshuka

Middle Eastern Quinoa & Apricots

Tangy Pomegranate Chicken Legs Stuffed With Herbed Rice

Esthers Moroccan Chicken Tagine

Fesenjan Duck With Pomegranate & Walnut Sauce