Passover Recipes from JIMENA
Baghdadi Beet & Lamb Stew
Submitted by Pearl Sofaer, from her book Baghdad to Bombay: In the Kitchen of My Cousins www.pearlsofaer.com
2 large, finely chopped red onions
2-3 large garlic cloves, peeled and mashed
2 Tbsp. olive oil
2-1/2 lbs. (1kg) boneless lamb cut into 1-1/2″(1-1/2cm) cubes
¾ tsp. turmeric
Salt and pepper to taste
1 large tomato, parboiled, peeled and mashed
4 medium beets peeled and cut into 1-1/2″(1-1/2cm) cubes
Juice of ½ lemon
Lightly brown the onions and garlic in oil. Add meat and brown while sprinkling with all the spices. Gradually add mashed tomato stirring constantly. Cover the pot and let simmer for 1 hour, occasionally sprinkling with water to avoid burning.
Cook for 1-1/2 to 2 hours on low until lamb is tender. Add the beets and enough water to cover the meat and beets. Add the lemon juice. Cook on low-medium for ½ hour. Serve with boiled rice.
Moroccan Potato-Leek Soup with Fava Beans
Submitted by JIMENA member, Therese Levy. Therese has experience catering dishes of her Moroccan Jewish heritage.
Bag of Red Potatoes
Frozen green fava beans
Chicken stock or bouillon cubes (optional)
Peel potatoes, place in pot, cover with water and bring to a boil.
Chop leeks into small pieces.
Add leaks, potatoes and boiled water in a food processor with cilantro, salt, black pepper and turmeric.
Return blended mixture to pot and cook. Add more cilantro and two handfuls of the frozen fava beans.
Cook for 10-15 minutes.
Add chicken stock or additional seasoning to taste (optional).
Sephardic Hard Boiled Eggs
Submitted by Ashley Medina
“Sephardi Kitchen” Chef at www.food.com.
Every family or community has their own way of making these, but this is my favorite method. I have used them at our Seders for the past few years. – Ashley
· 6 eggs
· 1/8 teaspoon pepper
· 1 teaspoon salt
· 1/2 teaspoon ground coffee (optional) or 1/2 teaspoon tea leaves (optional)
· 3-4 yellow onion skins, the outer layers (the more, the better!)
· 1 -2 garlic clove , chopped (optional)
· 1 teaspoon vegetable oil
· 1 teaspoon vinegar Read more:
Mina de Espinaca
Turkish Spinach Pie
Submitted by JIMENA Director, Sarah Levin
This is a traditional, crust-less Sephardic Turkish pie that my family incorporates as an appetizer in most Holiday meals. -Sarah
4 packages of frozen organic spinach
3 large eggs
1 small container of ricotta cheese
1 container of feta cheese
1/3 cup of matzo meal
salt and pepper to taste
Defrost spinach and squeeze out all moisture
Beat the eggs
In a medium sized bowl mix all the ingredients and pour into a an oiled 8″ inch baking dish
Let sit for a half an hour and warm oven to 350
Cook for a half hour or until the top layer browns
Eat hot or serve cold as a delicious leftover
Submitted by JIMENA Speaker, Remy Pessah at www.voilaremy.com
3 cups Matza Meal
¾ cup oil
1 ½ cup water
1 Tablespoon Whole Coriander
1 Teaspoon Salt
Note: Matza should be prepared and put in the oven within 10 minutes to make sure that dough does not rise.
Preheat oven to 400 degrees
Mix all the above ingredients and knead dough.
Spread on 2 cookie sheets (12 x 17).
Cut into 2 x 2 squares
Bake for 20 minutes at 400 degrees.
Haroset Recipes from the Middle East and North Africa
Submitted by Gina Waldman
1/2 cup pistachio nuts (unsalted)
1/2 cup walnuts
1/2 cup almonds
Different sort of nuts are optional.
½ cup blond raisins
1 cup pitted dates
1-½ tsp. cinnamon
1-½ tsp. allspice
1 tsp. nutmeg (optional)
Mix all ingredients in a food processor. When you get a pasty consistency, make balls the size of golf balls and put them in a container in the fridge. It is better to make them the day before you use them.
Submitted by Jilla Lavian Ehsanipour
1 unpeeled banana, finely chopped
1 unpeeled apple, cored and finely chopped
1 cup finely chopped walnuts
1 cup finely chopped almonds
1 cup finely chopped hazelnuts
1 cup finely chopped pistachio nuts
1 cup chopped pitted dates
1 cup chopped raisins
2 teaspoons ground cinnamon
2 teaspoons grated ginger root
1 tablespoon apple cider vinegar
1/4 cup pomegranate juice
Sweet Wine (Maneshevitz) as desired
Combine banana, apple, walnuts, almonds, hazelnuts, pistachio nuts, dates and raisins in a large bowl, and blend well (do not paste). Add cinnamon, ginger root, cider vinegar and enough wine to bind. Cover the mixture and refrigerate until served.
Shiela’s Lebanese Haroset
Submitted by Patricia Malka
15 oz box dark raisins
1/2 lb pitted dates
1/4 tsp each cinnamon, nutmet, cloves, cumin, and sugar
Soak the raisins overnight in enough water to cover them.
The next day, take raisins and water in a pot and add another inch of water.
Bring to a boil.
Lower heat and cook until the water is gone and it becomes a brown mush.
Mash with potato masher.
Add the dates and mash until they disappear into the mixture.
Add the spices.
Taste and adjust seasonings to taste, but do not add more sugar.
Ninette’s Sephardic Boumouelos & Harope
Fried Matz0 Balls with Raisin Syrup
Submitted by Renee Salamon co-authored with Pauline Heffes on Ninette’s Recipes
For the Boumouelos
6 sheets of matzah
Enough water to cover the matzah
Fine matzo meal
Pinch of salt
Oil for deep-frying
For the Harope
500 g large black raisins (if short on time, raisin syrup can be replaced with store-bought date syrup)
Directions for Boumouelos
Soak the matzah in enough water to cover and leave until they are completely mushy.
Using your hands, squeeze out as much of the water as you can.
Beat the eggs into the matzah, with a pinch of salt.
Add enough matzo meal to bind the mixture. Set the mixture aside while the oil is heating.
Heat the oil in a heavy saucepan. When it has almost reached smoking point, drop dessert spoons of the mixture using another spoon to push them off into the hot oil.
Cook a few at a time.
The boumouelos will rise to the surface and are cooked when they are golden brown.
Remove with slotted metal spoon and drain on kitchen paper.
Keep hot in the oven until all the boumouelos are cooked.
Serve hot with cold harope syrup poured on top.
Directions for Harope
Put the raisins in a saucepan, cover with water and leave overnight.
Simmer on a low heat for a couple of hours.
Using a large nylon sieve, press the raisins through with the back of a spoon to extract as much juice as possible.
This will take several batches and may be messy.
Pour back in to the saucepan, then simmer again until thick and syrupy (it may take several hours).
Store in an airtight jar; lasts from year to year, bring to boil and cool before use.