Recipezaar: Kosher,Jewish (Sephardi) recipes

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

Chakchouka ( Cooked Vegetables With Eggs)

Wed, 09 Feb 2005 19:57:07 -0500

At a small kosher restaurant the menu read Chakchouka. When we asked what it was we were told by the Israeli owner that it was a common breakfast or lunch meal. Of course we had to try it. Very good, spicy, yet tasty. I wrote down the "bare essentials" of the recipe on a napkin and then tried it at home. -- posted by Chef Dudo

Chocolate-Almond Torte With Strawberry Sauce

Tue, 21 Jun 2005 11:59:19 -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

Chicken Soup With Matzo Balls

Tue, 21 Jun 2005 13:26:16 -0400

Roasted Tzimmes

Tue, 21 Jun 2005 14:51:25 -0400

Asparagus With Lemon and Mint

Tue, 21 Jun 2005 14:54:56 -0400

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

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

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

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

Yosi's Israeli Salad

Mon, 29 Aug 2005 20:28:08 -0400

This kosher salad was posted for the World Tour 2005 RecipeZaar event. The source is The Hadassah Jewish Holiday Cookbook - Traditional Recipes from Contemporary Kosher Kitchens. DH and I love the flavors of this simple salad. The fresh herbs really make this dish. As a bonus, it's also a South Beach diet friendly dish. -- posted by PanNan

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

Israeli Tea

Sun, 20 Nov 2005 22:53:02 -0500

This is a strong tea served in Israel and middle east. I am posting this at the request of my Eldest daughter who loves this Tea and was afraid of loosing the family recipe, such as it is. -- posted by Maeven6

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

Shakshuka

Fri, 28 Jul 2006 22:07:34 -0400

An Israeli dish served at Ori Apple, a hummus restaurant on St. Marks Place in Lower Manhattan. An "eat anytime" dish. From an article in the Wednesday food section of the New York Times. -- posted by Kumquat the Cat's friend

Iraqi Cardamom Cookies (Hadgi Badah)

Tue, 26 Sep 2006 17:02:12 -0400

Found this recipe while looking for an Iraqi chicken and potatoes dish requested in the NA/ME forum. (From chicken to cookies, yes my mind wanders.) Saw this and thought it would be a great addition to 'Zaar for all my cardamom loving friends. The original recipe is from "The World of Jewish Cooking." Posting for some future ZWT. -- posted by justcallmetoni

Yemenite Rice

Sun, 19 Nov 2006 20:44:20 -0500

This flavorful rice is a good accompaniment to any Middle Eastern meal. -- posted by Devora

Yemenite Eggplant (Aubergine) Casserole

Sun, 19 Nov 2006 22:14:06 -0500

They say in the Middle East that you can't get married until you know 101 ways to cook eggplant. I was recently married, and I'm counting this as one of my ways. I found this recipe online and loved the unique way of preparing the eggplant... hope you do too! -- posted by Devora

Spinach Bourekas

Sat, 25 Nov 2006 20:05:17 -0500

This is my husband's absolute favorite thing I make. It's a bit of work, but it's worth it! It's a typical Israeli snack which you can eat any time of the day. -- posted by Devora

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

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.

Tomato and Basil Hummus

Tue, 30 Jan 2007 21:00:48 -0500

I read about this on slashfood.com, one of my favorite food blogs. It was offered up as a good dip for the Superbowl, but I can vouch that it's good even for those of us who don't watch the game. I had to try this out and it was a success, served as an appetizer with Moroccan cigars (you don't smoke them, you eat them, silly) and lots of fresh pita. -- posted by Mirj

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?

Ma's Hummus

Thu, 21 Jun 2007 11:59:35 -0400

This is similar to what you find on the streets of Israel. It is easy and quick to make. You can vary the ingredients to taste easily. -- posted by Maeven6

Israeli Salad

Thu, 26 Jul 2007 18:28:02 -0400

The first time I had this simple salad was in the Negev camping out. It is simple, delicious and even my kids like it. -- posted by Vegwife

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

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

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

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

Zucchini Potato Mash

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

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

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

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

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

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

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

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

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

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

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

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

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

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