Friday, September 07, 2018

Sephardi recipes for a sweet New Year

 On Sunday Jews celebrate the start of the Rosh Hashana, the 5779th year since 'the creation of the world'. It is tradition to eat sweet foods to herald a happy, healthy and prosperous year.  Sephardi custom can draw on a rich selection of tasty dishes. Here are some suggestions from JIMENA. Wishing all readers who are celebrating Shana tova u'metuka! 

 Starters

filo-bourekas

Zucca Sfranta in Forno (Baked Mashed Squash)
Centropa
Moroccan Butternut Squash Chickpea Soup
Levana Cooks
Pumpkin Borekas
The Boreka Diary
Pastelicos With Meat and Rice Filling
The Boreka Diary
Black Eye Pea Stew imgres
Katherine Romanow for Jewish Women’s Archive
Keftes De Prasa and Keftes de Espinaca, Turkish Leek and Spinach Croquettes
Gilda Angel for The Forward

Main Course

False Mahshi: Layered Swiss Chard, Beets, Rice and Beef
Joan Nathan for New York Times
Moroccan-style lamb shanks
Danino family recipe adapted for Chicago Tribune 
Roast Chicken with Saffron, Hazelnuts, and Honey
Yotam Ottolenghi and Sami Tamimi for Epicurious

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Khoresht Fesenjan (Persian Pomegranate Walnut Stew)
My Jerusalem Kitchen
Dried Fruit Couscous. Meat and Poultry Variations
Levana Cooks
Braised Short Rib Mujadara
Alon Shaya for Tasting Table

Sides

Chorosht’e Be (Quince Stew)
Reyna Simnegar for Epicurious
Sephardic Jeweled Rosh Hoshanah Rice
May I Have That Recipe?
Prassa Quajado, Leek and Potato Bake
The Boreka Diary
Honeyed Carrots and Roasted Chickpeas with Tahini
Tami Ganeles-Weiser for My Jewish Learning

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Travados (Almond-filled, Honey drenched crescents)
Stella’s Cookbook
Apple Tarts with Goat Cheese and Honey
My Jerusalem Kitchen
Persian Saffron Pudding
Tori Avey
Pistachio Biscotti
Boreka Diary
Honey Cake Classic
Sarina’s Sephardic Cuisine

Recipes for breaking the Yom Kippur Fast

Avgolemono (Egg and Lemon Soup), Besce Al’Ebraica (Fish – Italian Jewish Style), Djadja Zetoon (Moroccan Style Lemon Chicken with Olives), Zucca Disfatta (Pumpkin Puree)
Linda Morel for JTA
Meme Suissa’s Moroccan Harira Soup
David Suissa for Jewish Journal
Sephardic Fish in Tomato Sauce (Pescado Helado)
Katherine Romanow for Jewish Women’s Archive

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2 comments:

Gringo said...

A neighbor of mine is a Sephardic Jew from Morocco. On occasion she informs me that Moroccan food is the best. My reply is that having eaten some of her Moroccan food, I am not about to argue with her.

ayesha batool said...
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