This delicious Bak’lawa Cake is a perfect marriage of Middle East meets American pound cake. My quintessential memory of my grandmother Nana Aziza is of sharing a cup of tea with her. Tea was a ritual for her and she always brewed a perfect cup. Of course, she called it “chai,” the Arabic word for…
Avocado oil 1 chicken, washed and patted dry 3 cups basmati, jasmine or brown rice 2 onions, finely diced 6 cloves garlic, finely chopped 3 large tomatoes, chopped 2 tablespoons tomato paste 10 pods cardamom, crushed 2 teaspoons chicken consommé powder 2 teaspoons sweet paprika 1 teaspoon turmeric 1 teaspoon cinnamon 1 teaspoon ginger powder…
T’bit is the Iraqi/Babylonian version of cholent, a wonderful slow cooked chicken and rice dish. There is nothing quite like watching a romance blossom. Last February, our friend Esther flew to Argentina with her daughter Miriam for the wedding of Miriam’s best friend, Raquel. Over the weeklong festivities, the groom’s close friend Oren spotted sweet Miriam…
1 package frozen puff pastry squares, defrostedFilling1/4 cup extra virgin olive oil1 medium onion, finely dicedSalt and pepper, to taste10 oz cherry tomatoes, halved1 egg, beaten Preheat oven to 350°F.In a medium skillet, warm oil over medium heat. Add onions, salt and pepper, then sauté until slightly golden, about 5 minutes.Place puff pastry squares on…
The acidic pop of the cherry tomatoes contrasts deliciously with the herby umami of the almond basil pesto. Last Thursday morning, at Trader Joe’s on La Cienega, I was being my usual ridiculous self. I had two carts — one for Shabbat food for my home and one for a grazing table for the Sephardic…
4 tablespoons olive oil, divided1 medium onion, finely chopped1 pound fresh baby spinach1 cup shredded mozzarella cheese1 cup grated Parmesan cheese2 eggs, beaten2 tablespoons heavy cream1/4 cup matzah meal (optional) Preheat oven to 350°F.In a large pan, warm 2 tablespoons oil over medium heat. Add onions and saute until they are golden brown. Set asideAdd…
1/3 cup extra virgin olive oil, divided1 large onion, finely diced1/2 teaspoon salt1 pound crimini mushrooms, sliced/diced1 teaspoon dried thyme1 teaspoon kosher salt1/2 teaspoon ground black pepper2 tablespoons Dijon mustard1/2 cup Panko breadcrumbs1 cup chopped Italian parsley1 large sheet of puff pastry, defrosted1 egg, beaten for egg washSesame seeds for garnish Preheat oven to 425°F.In…
My childhood memories are filled with cookies. Even more than they love cakes, Moroccans love their cookies. Ask an American child “What is your favorite cookie?” It’s most likely that they will answer, a chocolate chip cookie. But for me, the question of my favorite cookie is more complex. My childhood memories are filled with…
1/3 cup extra virgin olive oil2 medium onions, sliced8 garlic cloves, finely chopped2 tsp sweet paprika2 tsp turmeric2 medium tomatoes, chopped1 celery heart, 1 inch dice4 Yukon gold potatoes, 2 inch dice1 tsp kosher salt1 whole chicken cut into 10 pieces, plus 6 wings1 tsp Aleppo pepper2 tsp Old Bay Seasoning2 cups chicken stock or…
This week, Sharon and I share a a skillet chicken recipe that tastes like home. I am in possession of three passports. I was born in Petach Tikva, Israel. I grew up in Sydney, Australia. My family moved to Los Angeles when I was in high school. That’s a lot of moving around. And we…
1/2 cup finely chopped Italian parsley1 medium onion, grated2 tsp baharat spice1 tsp kosher salt1/2 tsp pepperFor the dough1 cup farina1 cup semolina1/4 lb ground beef1 cup warm water1 tsp kosher salt1/2 tsp pepper• In a large bowl, combine one pound ground beef, Italian parsley, grated onion, baharat, salt and pepper. Set aside.• In a…
The crown jewel of the Babylonian Jewish kitchen, kubbah are shells made from semolina stuffed with a mixture of ground beef, Italian parsley and onion. When Rachel and I started publicizing our latest Kubbah class, I was pleasantly surprised to hear from so many of my Ashkenazi friends that kubbah is one of their favorite…
4 Tbsp extra virgin olive oil, divided5 medium tomatoes, diced3 14oz cans diced tomatoes, strained1 tsp sugar9 large eggs1 tsp salt½ tsp black pepper4 thick slices of challah (cut into bite size pieces)1 8oz container feta cheese1 cup grated Parmesan cheese½ cup grated Romano cheese (optional)I cup chopped Italian parsleyI egg, whisked for egg wash…
A couple of Sundays ago, my family and I were blessed to celebrate the centennial birthday of my mother-in-law, Becky. A couple of Sundays ago, my family and I were blessed to celebrate the centennial birthday of my mother-in-law, Becky. Of course, turning 100 deserves a huge celebration. But over the last six months, she…
2 ½ cups unsalted mixed nuts2 Tbsp fresh rosemary, finely chopped½ tsp cayenne pepper½ tsp sumac2 tsp dark brown sugar1 tsp kosher salt1 Tbsp unsalted butter or vegan butter, melted Preheat oven to 350°F.Place the nuts on a baking sheet lined with parchment paper.Place the sheet in the oven and toast until the nuts are…
2 cups green olives2 cups Greek or Kalamata olives3 cloves garlic, finely chopped1 lemon, juiced1/2 orange, juicedZest of 1 lemonZest of 1 orange2 tsp chopped fresh thyme, or a few sprigs2 tsp fennel seed, optional1 Tbsp sumac1 tsp red chili flakes1 cup olive oil Rinse olives thoroughly and drain thoroughly.Place olives in a pan and…
All of the seven species play a popular part in the cuisine of Sephardic Jews. But this week, Sharon and I wanted to highlight two particular ingredients — olives and nuts. When I met Alan 24 years ago, I told him that when my father takes him to his garden and shows him his plants…
1 4lb can stuffed grape leaves2 lemons, juiced1 lemon, thinly sliced¼ cup extra virgin olive oil1 tsp salt 1. Preheat oven to 300°F.2. Place 4 slices of lemon on the bottom of a round or oval ovenproof dish.3. Carefully place the grape leaves in a circular design on top of the lemon slices. Continue layering…
1/4 cup olive oil3 medium onions, thinly sliced in food processor1 Tbsp thyme leaves1 tsp salt1/2 tsp pepper1 garlic clove1 Tbsp balsamic vinegarPuff pastry squares1 can good quality anchovies1/2 cup oil-cured black olives, pitted and halvedCapers, for garnish 1. Warm olive oil in a large sauté pan over medium heat. Add onions, thyme, salt, pepper…
1/2 cup avocado oil, divided2 red onions, thinly sliced1 tsp sugar1 lb sliced pastrami4 Tbsp brown sugar1 package lavash flatbread Sauce2 Tbsp Dijon mustard3 Tbsp mayonnaise1. Preheat oven to 350°F.2. In a frying pan, warm half the oil over medium heat. Add diced onions and fry for 5 minutes, then add sugar. Lower the heat…
When Neil and I found out that Rabbi Bouskila would be returning to Los Angeles for the bar mitzvah of close family friends, we knew this was our opportunity to throw a Farewell (until we see you soon) Party. If you’ve read our column over the years, you’ll know that the Sephardic Educational Center is…
