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Burmuelos
2 cups matzah Farfel2 large eggs1/2 teaspoon salt1/2 cup grated cheese (Parmesan optional)1/2 cup crumbled fetaPepper to tasteSoak matzah farfel in water for two minutes. Squeeze out water. In a large bowl whisk eggs add all ingredients and farfel and combine. Drop big spoonfuls into hot oil and fry til golden and flip to the…
Tortilla de Patata
Rachel’s Tortilla de Patata 1 large onion, finely diced 8 large Russet potatoes, peeled and quartered 1 dozen eggs 1 bunch fresh Italian parsley, finely chopped 1 tablespoon turmeric Salt and freshly ground pepper, to taste 1/2 cup vegetable oil, for frying Squeeze of lemon, for serving Boil potatoes and coarsely mash, leaving a few…
Sharon’s Moroccan Soup
12 cups water1 chicken, cut into 8 pieces2 teaspoons kosher salt1/4 teaspoon white pepper2 teaspoons turmeric1 whole head of celery including leafy tops, washed and cut into1/4 inch pieces2 large onions, diced6 medium carrots, peeled and cut into 1/4 inch roundsEight cloves garlic, peeled and chopped in half1 large butternut squash, peeled and diced into…
Chicken Tagine
1 medium chicken, cut into 8 pieces or 8 chicken thighs 1 generous pinch of saffron soaked for 10 minutes in 1 cup of warm Ingredients for Chicken water Marinade Pulp of 1 large preserved lemon, reserve lemon skin for tagine 1/2 cup cilantro, finely chopped 1/2 cup Italian parsley, finely chopped 2 large garlic…
candied pastrami PIZZA
candied pastrami PIZZA 3 tablespoons avocado or almond oil 2 purple onions, diced 1 teaspoon sugar 1 pound sliced pastrami 4 tablespoons brown sugar 2 tablespoons maple syrup Canola spray for greasing 1 package seeded lavosh flatbread Dressing: 3 tablespoons Dijon mustard 3 tablespoons mayonnaise 1/2 teaspoon turmeric 1/2 teaspoon garlic powder Pinch of salt…
