Sephardic Recipes With A Modern Twist

Sephardic Spice Girls


Grape Leaves

Grape Leaves

YALANGI (RICE-STUFFED GRAPE LEAVES) 1 onion, chopped 7 tablespoons olive oil, separated 2 cups rice, rinsed 4 cups water, separated 2 teaspoons salt 1 teaspoon pepper 2 tablespoons parsley, finely chopped Juice of 4 lemons, separated 32-ounce jar grape leaves, rinsed and drained Sauté onion in 1 tablespoon oil until golden. Add rice, 2 cups water, salt …

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Crispy Vegan Wontons

Crispy Vegan Wontons

crispy vegan wontons 10 ounces medium-firm tofu, drained, patted dry and cut into small cubes 1 8-ounce can water chestnuts, drained and finely chopped 6 medium mushrooms, finely chopped 1 inch ginger root, peeled and finely grated 4 scallions, chopped 2 large cloves garlic, crushed 1/2 teaspoon turmeric 1/4 teaspoon cinnamon 2 tablespoons soy sauce …

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The Shepherd’s Pie Tradition

Shepherd’s Pie Beef filling 1/3 cup vegetable oil, divided 6 onions, finely chopped 1 1/2 pounds ground beef 1/2 cup Char-B-Que Barbecue Sauce 2 tablespoons tomato paste 2 tablespoons soy sauce 1/2 teaspoon allspice 1/2 teaspoon paprika 1/2 teaspoon turmeric 1/2 teaspoon garlic powder 1/2 teaspoon cinnamon 1/4 teaspoon cardamom 1/4 teaspoon nutmeg 1 large …

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Red Rice

Red Rice 1 cup long grain rice (white, mahatma) 1 tsp salt 3 Tbsp oil 2 cups water 1 small can tomato sauce Rinse the rice and drain. Simmer the oil and tomato sauce in a pot that has a lid. When sauce starts to bubble, add the water and salt, and rice. Bring to …

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Yellow Rice

Yellow Rice 3 cups Basmati Rice 4 cups water 4 tablespoons olive oil 1 teaspoon kosher salt 1 teaspoon turmeric 1 teaspoon curry powder 2 teaspoons chicken consommé powder Place rice in a large pot and rinse three times. Cover with water and soak for 30 minutes. Place pot over high flame and season with …

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White Beans

Rachel’s White Bean (Avas) Recipe 1 pound white beans, soaked overnight 1 large onion, diced 3 cloves garlic, chopped 1/4 cup extra virgin olive oil 1 1/2 tablespoons sweet red paprika 1 teaspoon cumin 2 tablespoons tomato paste 2 tablespoons Pareve chicken consommé White pepper and salt, to taste 2 bay leaves 8 cups water …

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Cranberry Sauce

Honey Sweetened Cranberry Sauce 1 tablespoon unflavored gelatin powder1/2 cup water2 packages fresh cranberries1 cup orange juice1 cup raw pale honey2 teaspoons finely grated orange zest1/2 teaspoon ground nutmeg1/2 teaspoon ground cinnamon½  teaspoon ground or fresh ginger In a small bowl, sprinkle unflavored gelatin powder into water. In a sauce pan, combine cranberries, orange juice, …

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Bread Souffle

Shira’s Bread Souffle 3 cups almond or oat milk1 ½ cups cornmeal3 tablespoons earth balance or coconut oil1 tsp salt (omit if your shortening is salted)¾ teaspoon baking powder6 large eggs, separated1 cup frozen roasted corn1 tablespoon finely chopped scallion (the green ends)1 small seeded and finely sliced jalapeno (can be omitted) Preheat oven 375. …

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Sourdough Stuffing

Rachel’s Sourdough Stuffing 6-8 cups sourdough bread, cubed1/4 cup olive oil1 medium onion, chopped1 cup carrot, chopped1cup celery, chopped2 tablespoons olive oil2 portobello mushrooms, chopped finely1 tablespoon balsamic vinegar1 tablespoon fresh thyme, finely chopped1 tablespoon sage, finely chopped½ teaspoon pepper1 teaspoon salt½ cup dried cherries2 tablespoons brandy3 oz bag roasted / peeled Chestnuts, chopped1 granny …

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Pumpkin Mash

Cousin Rachel’s Delicious Pumpkin Mash 32 oz (4 cups) sweet potato, cubed32 oz (4 cups) butternut squash, cubed30oz can pumpkin pie mix1 cup vegetable broth½ cup vegetable butter or coconut oil, melted1/2 cup pure maple syrup1/2 cup brown sugar2 cups mixed dried berries (Trader Joe’s cranberries, blueberries, and raisins)1 box granola (Trader Joe’s Ginger cereal)1 …

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Arugula and Persimmon Salad

Rachel’s Arugula and Persimmon Winter Salad 16 oz arugula 8 oz endive 3 persimmons, thinly sliced 2 watermelon radish, thinly sliced Arrange ingredients in a bowl Garnish with avocado, toasted walnuts or almonds, and chopped dates Lemon and Olive Oil Dressing 1/3 cup olive oil 1 lemon, juiced 1/2 teaspoon kosher salt 1/4 teaspoon freshly …

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Blood Orange and Fig Salad

Sharon’s Blood Orange and Fig Winter Salad 16 oz mixed baby greens 1 Persian cucumber, thinly sliced 1 blood orange, peeled and segmented 10 fresh or dried figs, halved 1 cup pomegranate arils Arrange ingredients in a bowl Lemon and Olive Oil Dressing 1/3 cup olive oil 1 lemon, juiced 1/2 teaspoon kosher salt 1/4 …

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Hanukkah Latkes

Parsnip and Carrot Latkes 6 medium heirloom carrots2 large parsnips1 large russet potato1 large yellow onion1/2 cup flour1 teaspoon turmeric1 teaspoon kosher salt1/2 teaspoon freshly ground black pepperOil and carrot for frying Peel and grate carrots and parsnips. Wash any traces of dirt from the potatoes. Grate the potatoes and place on a clean kitchen …

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Making Ma’amul: A Middle Eastern Dessert

Esther’s Ma’amul Recipe Dough2 cups all purpose flour1 cup semolina flour1/2 teaspoon rose water1 cup unsalted butter or margarine or coconut oil Nut Filling 1 pound walnuts, ground2 tablespoons confectioners sugar1 tablespoon unsalted butter or margarine or coconut oil, melted1/2 teaspoon cinnamon1/2 teaspoon orange blossom water Date Filling 1 pound pitted dates1/2 cup ground walnuts1/2 …

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