Eggplant and Chickpea Soup

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.

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 with artichoke.

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.

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.

Quince Squares Sweets

As promised, here is another quince recipe.This time it is in the form of sweet and fragrant small bites, made of cooked and slightly dried quince paste.