The Nosh Pit: Kosher Peruvian Recipes

It could get messy, but it will always be memorable. Every week in the Nosh Pit, we’ll lead the gathering of an impassioned group of foodies, offering delectable dishes, seasonal treats, and other goodies to nosh upon.

We’ll introduce the timely scenario – what to bring to an obligatory sports party or contribute to a spring picnic–and share some auspicious recipes. Spice up a soiree, diversify your dinner, or help convince those reluctant souls that ‘soy substitute’ is not synonymous with ‘stale.’
Recipes are best shared, passed from one sated soul to the next, with everyone adding just their own flair, and creating endless yummy possibilities. At a concert, people shed inhibition and share passion in a moment of synergy and excitement; they will do the same in the Nosh Pit, directing their unparalleled enthusiasm towards food.

Kosher Peruvian Recipes
There are total of twelve sovereign states and two non-sovereign regions (the British Falkland Islands and French Guiana, respectively) that comprise South America. It’s a continent full of a myriad of different culinary traditions. One such country that doesn’t receive nearly enough time in the limelight for its cuisine is Peru. Ergo, take a look at these delectable kosher Peruvian recipes.

Peruvian-Style Beef Kebabs with Grilled Onion and Zucchini from Epicurious

1 3/4 pounds beef tenderloin roast, trimmed
2 tablespoons soy sauce
2 tablespoons fresh lime juice
2 teaspoons kosher salt
1 teaspoon ground cumin
6 (1/4-inch-thick) rounds of red onion (cut from 1 large)
2 teaspoons olive oil
3 medium zucchini (1 pound), sliced 1/4 inch thick lengthwise
Special equipment: 6 (8-inch) bamboo skewers
Soak skewers in water while marinating beef. Cut beef into 24 (1-inch) cubes. Stir together soy sauce, lime juice, salt, and cumin in a bowl and add beef, tossing to coat well. Marinate beef, covered, at room temperature 1 hour. Prepare grill for cooking. After beef has been marinating 45 minutes, lightly brush onion rounds with oil and season with salt and pepper. Grill onion on a well-oiled rack set 5 to 6 inches over glowing coals, carefully turning once with a metal spatula, until lightly charred and tender, 3 to 4 minutes on each side. Transfer to a platter and keep warm. Arrange zucchini on grill and grill until lightly charred and just tender, about 1 minute on each side. Transfer to platter and season with salt. Pat beef dry with paper towels and toss with remaining oil. (Discard marinade.) Thread 4 pieces beef onto each skewer and grill, turning occasionally, until charred, about 5 minutes total for medium-rare. Serve kebabs with onion and zucchini. Enjoy!

Peruvian Garbanzo Swiss Chard Stew from Feastie
1 pound garbanzo beans
2 teaspoons oil
1 small onion, finely diced
1 tablespoon minced garlic
1/2 pound turkey sausage, casings removed and crumbled
1/2 teaspoon ground oregano
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
320 grams tomato sauce
1 tablespoon ketchup
1/2 pound fresh Swiss chard, thinly sliced
Prepare the garbanzo beans by soaking them overnight. Bring them to a boil in fresh water and simmer until tender. (As a note, the system I now use for beans is that I place the dry beans in the slow cooker, pour boiling water over them, and cook on low 8 hours overnight. This way, I have beans ready to go the next morning for whatever I am making.) Allow them to cool and peel them. (The peeling is optional, but I assure you, they taste delicious without the skins.). In a deep skillet, heat oil over medium high heat. Sauté onions until they start to get translucent and tender, about 5 minutes. Add in the garlic and turkey sausage and continue to cook until sausage has cooked through, breaking up the pieces into bite-size crumbles. Season the mixture with oregano, salt and pepper, stirring to combine. Stir in the tomato sauce and ketchup. Bring to a low boil and add the garbanzo beans along with 1 cup of water. Simmer, covered, until sauce has thickened slightly, about 15-20 minutes. Place sliced Swiss chard on top of the garbanzo stew and replace the lid for a minute to give the chard a chance to wilt slightly. Stir chard into the stew to combine well. Serve with rice. Enjoy!

Peruvian Quinoa Salad from New Jersey Monthly
For the quinoa:
2/3 cup dry white quinoa

2/3 cup dry red quinoa

1 1/2 gal. cold water

3 tb kosher or sea salt

For the Lime Citronette:

1 cup fresh Lime Juice

1/3 cup good quality tarragon vinegar, champagne vinegar or white wine vinegar

1/2 tsp French Dijon mustard

1/4 red onion

1 tsp freshly cracked black pepper

1/2 clove, garlic

1 tb kosher or sea salt

1 cup extra virgin olive oil


For the Salad:

The cooked and cooled quinoa (about 4 cups)

1/3 cup lime citronette
 1/4 cup chopped almonds, toasted
1/4 cup dried sour cherries or dried cranberries
2 tb fresh flat leaf parsley or cilantro,chopped
1/2 roma tomato, seeded and diced 

kosher or sea salt and cracked black pepper, to taste
For the Quinoa:

Bring the water and salt to a boil in a large, covered stockpot. While the water heats, place both types of quinoa in a fine-mesh sieve or strainer and rinse thoroughly under cold running water. When water begins to boil, remove the lid and add quinoa while stirring continuously. Replace the cover and boil the quinoa until it is cooked through but al dente (about 12-15 mins). Strain cooked quinoa through a fine-mesh sieve or colander. Then rinse it under cold running water to cool it and stop the cooking process. Set aside.

For the Lime Citronette

Place all ingredients for the citronette—except the olive oil—in a blender and purée on high speed until emulsified. Set blender to med-low and slowly drizzle in the olive oil to create a smooth, even mixture. Set aside and reserve.

For Salad Assembly:

Wash, dry and chop roma tomato and flat leaf parsley, Place both in a large mixing bowl.
Add the quinoa, dried fruit and nuts and mix thoroughly. Add the Lime Citronette and toss. Taste and adjust seasoning with salt and pepper if necessary.
Serve immediately. Enjoy!

Cachangas from Peruvian Food


2lbs of all-purpose flour
4 eggs
½ teaspoon of yeast
A little sugar
Olive oil
Crack open the eggs and separate the egg whites with the yolk. Then beat the egg whites and then add the yolks and beat them both until they are blended well. In a bowl mix some salt and sugar in a bowl. Then add the flour that you have and the yeast and mix everything in the bowl. Then add the eggs to the bowl and continue to mix everything together. Keep mixing until dough is formed. Put flour on your hands and start dividing the dough you made into small rolls that are the size of an apple. Place the rolls that you made on a baking sheet and coat them with oil. Let them sit for two hours. After two hours flatten out the rolls with your hands. Heat up some oil in a pan and once it is hot proceed to fry both sides of them. This dish is commonly served with a side of honey or jelly. Enjoy!

Peruvian Beef Saltado from Cooking Channel TV
1 tablespoon vegetable oil
1 to 1 1/2 pounds flank steak, sliced into 1 1/2-inch wide strips
Kosher salt and freshly ground black pepper
1 large red onion, quartered and thinly sliced
1 large tomato, coarsely chopped
1 garlic clove, finely minced
1 teaspoon soy sauce
1 tablespoon red wine vinegar
Heat the oil in a large wok or skillet over medium-high heat. Add the steak, season with salt and pepper, and stir-fry until the meat is browned on all sides, about 8 to 10 minutes.
Using tongs, transfer the steak to a plate and set aside. To the drippings in the pan, add the onion, tomato, and garlic; season with salt, and pepper. Cook and stir it until the onions are soft and the tomatoes start to break down, about 2 to 4 minutes. Return the beef to the pan, add the soy sauce and red wine vinegar. Cook for 1 minute, season with salt and pepper, to taste, and serve. Enjoy!

Peruvian-Style Alfajores from Vegan Good Eats
1 cup of flour
1 cup of cornstarch
6 tablespoons powdered sugar
1 and 3/4 sticks of vegan butter (ie. Earthly Balance) chilled in the freezer
Pinch of salt
Vegan Manjar Blanco:
1 1/2 cup cashew butter
3/4 cup rice brown syrup
1/2 cup maple syrup
4 tablespoons soy protein powder, soy milk powder or coconut milk (optional)
1 1/2 teaspoons vanilla
1 teaspoon cinnamon
Place the dry ingredients in a food processor and pulse until they are all combined. Dot the chilled butter on top. Pulse until a coarse cornmeal type consistency is reached. Careful not to melt the butter. Place in a larger bowl and knead gently until the mixture comes together. Chill one half while you work with the other. On a floured surface, roll a thin sheet. Try not too roll too much, so use more pressure than usual. I sometimes use some plastic wrap on top to help the dough not stick to the rolling pin. Using a round 1 1/2 inch cookie cutter, form little circles. If you have rolled it correctly, the dough will stick to the cookie cutter and you can transfer it nicely to a silpat mat on a cookie sheet. Fill a whole cookie sheet. Do not be afraid of putting these close to each other as they will not grow or expand. Put the finished cookie sheet in the refrigerator to cool and preheat the oven to 375 degrees. When the oven is ready, you can bake them for about 15-18 minutes until just barely golden. They should primarily look white with just a little hint of gold on the edges. Not more. Cool completely prior to filling.
For Filling:
Mix all the ingredients in a pot. Combine them a cook at medium heat until it pulls apart form the sides. Take of from the heat immediately, and let cool slightly prior to filling the alfajores to avoid burning yourself. Remember this will thicken as it cools, so it is easier to fill while warm. Sandwich all the cookies, carefully pushing them together so they do not break. Sprinkle with powdered sugar. This recipe makes a crap load of cookies, considering how small they are. Enjoy!

Tallarines Verdes from Peruvian Food

2lbs of spaghetti or linguini.
½ cup of evaporated milk
7-8 ounces of fresh basil
14-16 ounces of spinach (prepare the spinach by rinsing it)
1 clove of garlic
1 small onion (prepare the onion by chopping it)
3 shelled walnuts
½ cup of vegetable oil
10-11 ounces of queso blanco or queso fresco or a farmers cheese.
Salt and pepper to taste
Cook the noodles in boiling water as directed on the back of the box. We suggest to cook the noodles al dente style. In a large frying pan sauté the onion along with the minced garlic. Use a small amount of oil. Once the onions are translucent you will want to add the basil and the spinach. Continue to cook until the all the greens are wilted. Remove the greens place them in a blender along with the evaporated milk, walnuts and cheese. Mix all the ingredients until they are blended well. You may want to add some salt to you taste liking. Once the pasta is finished cooking drain it in a strainer and then add the pesto/spinach sauce. Enjoy!


Related Articles

Archive Search

Search the world's largest online archive of material about Jewish diversity.

Archive Search

Search the world's largest online archive of material about Jewish diversity.