After all the elaborated foods of the holiday’s season, it’s time for some simple, hearty dishes. The following rustic soup, which comes from my maternal grandmother’s Sephardic kitchen, is just what is needed on a cold winter’s day. Continue reading “Eggplant and Chickpea Soup”
Tag: jewish
Sephardic Tomatoes-Peppers Sauce with Fried Eggplants
Tomatoes-peppers sauce, or “Salata Kocha” (i.e. “cooked salad”), as it is known in Ladino, is a condiment that can be found in any Sephardic household at any given time. Continue reading “Sephardic Tomatoes-Peppers Sauce with Fried Eggplants”
Sephardic Swiss Chard, Potatoes and Cheese Bake
This tasty bake is well loved in the Sephardic cuisine (check HERE for information about it), and is traditionally served for Saturday brunch. The bake is usually served with Tzatziki (recipe can be found HERE), hard boiled eggs and fresh vegetables or vegetable salad. Another tasty option is to serve it with a bit of date or maple syrup. The combination of sweet and salty is addictive.
Continue reading “Sephardic Swiss Chard, Potatoes and Cheese Bake”
Fried Fish with Agristada – Sephardic Lemon and Egg Sauce
Agristada, a velvety lemon and egg sauce, is one of the most loved sauces in Sephardic* cuisine, and one of my personal favorites. The sauce can be served warm or cold, and it is traditionally paired with fried fish, though also served with cooked fish, meatballs or steamed vegetables, especially artichoke. Continue reading “Fried Fish with Agristada – Sephardic Lemon and Egg Sauce”
Pot Roasted Chicken with Celery and Carrots, Sephardic Style
This simple chicken dish, from the fabulous Sephardic cuisine (find explanations about it HERE, or in THIS wonderful blog), is as tasty as it is easy to prepare. Continue reading “Pot Roasted Chicken with Celery and Carrots, Sephardic Style”
Cauliflower Patties
These tasty patties, from the Sephardic cuisine, are a perfect vegetarian snack or an appetizer, served with a squeeze of fresh lemon.
When cooked in tomato sauce and served with couscous or rice, they also make an excellent vegetarian main dish.
Candied Quince with Honey and Rosemary
The Jewish New Year is celebrated today, and this brings back memories of traditional foods, even to an agnostic such as me. One of the culinary traditions for this event, is to dip a slice of apple in honey, and eat it as a symbol for a sweet New Year. Plenty other sweet dishes are added to the table as well, in order to emphasize this hope for a sweet New Year. Candied quince is one of these dishes in the Sephardic table, and it is so tasty, it is well worth preparing, regardless of any religious practices.
Sweet and Sour Celeriac Sephardic Style
Celeriac is mostly known as a root used to flavor stocks or soups. However, it is a wonderful ingredient on its own right, and an amazing alternative to potato. It can be eaten raw, pickled, shredded to a tasty salad, or cooked in various ways. Continue reading “Sweet and Sour Celeriac Sephardic Style”
Zucchini Cheese Bake with Hazelnut Topping
This light, fresh and tasty bake is quick and easy to assemble. It can be served warm or cold, as an appetizer or a vegetarian entrée, or cut into small cubes and served as finger food. Continue reading “Zucchini Cheese Bake with Hazelnut Topping”
Quince Squares Sweets
Leek and Potato Patties
Whenever I find fresh, plump leeks at the vegetable store, I grab a few. Their delicate onion flavor is great in many dishes like soups, quiches, risotto, and especially in these tasty leek and potato patties – again from the fabulous Sephardic kitchen. I’m sure you’ll love them once you’ll make them. Continue reading “Leek and Potato Patties”