I presently live in Israel, and I just love the Kibbuts-/Army-style food (meat or fish with 2 other items). I mean, it's simple but hearty. I especially love the simple sauce they bake chicken cutlets in. I have many sephardic cooking books and asked around for recipes or the right spices - all I've come up with is basically chicken (or other meat), oil, onion, salt/pepper, tomato sauce, spices like cumin, turmeric, paprika as the most comonly used. I've tried and improvised, but it's NOT the same! Is it the method of cooking or combining the right amount of spices? Another thing, I LOVE rice. How do you make light and fluffy rice?
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Need cooking tips on Israeli Sephardic cooking..?
- Thread starter donalev
- Start date
Sephardic Eggplant Salad
Ingredients:
3 large eggplants at 2–1/2 lbs.
2 T. olive oil
1/3 c. extra virgin olive oil
2 c. flat parsley leaves
2 t. dried oregano
4 chopped scallions
2 T. lemon juice
2 large garlic cloves
2 T. salt packed capers, refreshed and drained
2 ripe, diced, skinless, seedless tomatoes
6 pita bread discs cut in 1/8s and toasted
Preparation:
Brush the eggplant with the tablespoons of olive oil, and broil on a baking sheet for 25–30 minutes, turning often until skin blackens and eggplant is cooked.
Let it cool. Peel and chop meats, and reserve to a colander to drip off the excess liquids.
Place the oregano, scallions, garlic, and half the parsley in a food processor, and pulse until well processed. Fold into the drained eggplant, season with the oil, lemon, and vinegar. Add the tomatoes.
Chop the remaining parsley and capers, and fold into the salad. Season with salt and pepper, and serve with toasted or grilled pita.
Syrian Pumpkin Patties
Gil Marks
Ingredients:
1 cup fine bulgur
2 cups warm water
2 cups mashed cooked pumpkin (about 2 1/2 pounds raw) or 16 ounces pure-pack canned pumpkin
1 cup whole-wheat or unbleached all-purpose flour
1/2 cup cold water
1 onion, chopped
3 to 4 cloves garlic, minced
About 1/2 teaspoon table salt or 1 teaspoon kosher salt
1/2 teaspoon ground coriander
1/2 teaspoon ground black pepper
1/4 teaspoon ground allspice
1/4 teaspoon ground cumin
Pinch of Aleppo or cayenne pepper
Vegetable oil for frying
Preparation:
Put the bulgur in a medium bowl, add the warm water, and let soak for 30 minutes. Drain.
Transfer the bulgur to a food processor. Add all of the remaining ingredients except the oil and process until smooth. If the mixture is too thin, add a little more flour. Using floured hands, shape into oval patties about 2 inches long, 1 inch wide, and 1/2 inch thick, tapering the ends.
Heat 1/4 inch oil in a large skillet over medium heat. In batches, fry the patties, turning once, until golden brown, about 2 minutes per side. Serve warm or at room temperature. Makes about 12 patties.
Variations:
Sephardic Pumpkin Patties:
This batter is looser than the bulgur version and is dropped from a spoon. Omit the bulgur, the 1/2 cup cold water, the onion, garlic, coriander, pepper, allspice, cumin, and Aleppo pepper. Add 3 large eggs, 2 to 8 tablespoons granulated or packed brown sugar, 2 teaspoons ground cinnamon, 1/2 teaspoon freshly ground nutmeg, and a pinch of ground ginger.
Syrian Baked Pumpkin Casserole:
Spread the pumpkin mixture in an oiled 9-inch square baking pan. Cut into diamonds or 1 1/2-inch squares, drizzle with 1/4 cup vegetable oil, and bake in a preheated 375°F oven until golden brown, about 45 minutes.
Honey-Glazed Doughnuts With Raisins & Pine Nuts
For the Mediterranean's Sephardic Jews, sweet fried pastries are as strong a tradition as potato latkes are for Eastern Europe's Ashkenazic Jews.
Ingredients:
1 1/2 cups warm water (105°F to 115°F), divided
1/2 teaspoon sugar
1 envelope active dry yeast
3 cups unbleached all purpose flour
1/2 teaspoon salt
1/4 cup raisins
1/4 cup pine nuts
1 large egg, beaten to blend
1 tablespoon vegetable oil plus more for frying
1 1/2 cups honey
3/4 cup water
1 tablespoon ground cinnamon
Preparation:
Combine 1/4 cup warm water and sugar in small bowl. Sprinkle yeast over; stir to blend. Let stand until yeast dissolves and mixture is foamy, about 6 minutes.
Whisk flour and salt in large bowl to blend. Make well in center. Add raisins, pine nuts, egg, and 1 tablespoon oil to well. Pour remaining 1 1/4 cups warm water over, then pour yeast mixture over. Stir until smooth dough forms. Scrape down sides of bowl; cover bowl with plastic, then towel. Let dough rise in warm draft-free area until doubled in volume, about 1 1/2 hours.
Line large rimmed baking sheet with double layer of paper towels. Pour enough oil into large deep saucepan to reach depth of 2 inches. Attach deep-fry thermometer to side of pan and heat oil to 360°F to 370°F. Working in batches of 5 or 6 doughnuts, dip metal tablespoon into hot oil to coat and, without deflating dough, gently scoop up rounded tablespoonful. Drop dough into oil. Fry until deep golden, turning occasionally, about 5 minutes. Using slotted spoon, transfer doughnuts to prepared sheet and drain. Do ahead Doughnuts can be made 6 hours ahead. Let stand at room temperature. Rewarm on same sheet in 350°F oven about 15 minutes.
Whisk honey, 3/4 cup water, and cinnamon in heavy medium saucepan over medium-high heat until syrup comes to boil. Remove pan from heat. Dip warm doughnuts into honey syrup and pile onto platter. Pour remaining syrup into bowl. Serve doughnuts with remaining syrup. Makes about 32 doughnuts.
Ingredients:
3 large eggplants at 2–1/2 lbs.
2 T. olive oil
1/3 c. extra virgin olive oil
2 c. flat parsley leaves
2 t. dried oregano
4 chopped scallions
2 T. lemon juice
2 large garlic cloves
2 T. salt packed capers, refreshed and drained
2 ripe, diced, skinless, seedless tomatoes
6 pita bread discs cut in 1/8s and toasted
Preparation:
Brush the eggplant with the tablespoons of olive oil, and broil on a baking sheet for 25–30 minutes, turning often until skin blackens and eggplant is cooked.
Let it cool. Peel and chop meats, and reserve to a colander to drip off the excess liquids.
Place the oregano, scallions, garlic, and half the parsley in a food processor, and pulse until well processed. Fold into the drained eggplant, season with the oil, lemon, and vinegar. Add the tomatoes.
Chop the remaining parsley and capers, and fold into the salad. Season with salt and pepper, and serve with toasted or grilled pita.
Syrian Pumpkin Patties
Gil Marks
Ingredients:
1 cup fine bulgur
2 cups warm water
2 cups mashed cooked pumpkin (about 2 1/2 pounds raw) or 16 ounces pure-pack canned pumpkin
1 cup whole-wheat or unbleached all-purpose flour
1/2 cup cold water
1 onion, chopped
3 to 4 cloves garlic, minced
About 1/2 teaspoon table salt or 1 teaspoon kosher salt
1/2 teaspoon ground coriander
1/2 teaspoon ground black pepper
1/4 teaspoon ground allspice
1/4 teaspoon ground cumin
Pinch of Aleppo or cayenne pepper
Vegetable oil for frying
Preparation:
Put the bulgur in a medium bowl, add the warm water, and let soak for 30 minutes. Drain.
Transfer the bulgur to a food processor. Add all of the remaining ingredients except the oil and process until smooth. If the mixture is too thin, add a little more flour. Using floured hands, shape into oval patties about 2 inches long, 1 inch wide, and 1/2 inch thick, tapering the ends.
Heat 1/4 inch oil in a large skillet over medium heat. In batches, fry the patties, turning once, until golden brown, about 2 minutes per side. Serve warm or at room temperature. Makes about 12 patties.
Variations:
Sephardic Pumpkin Patties:
This batter is looser than the bulgur version and is dropped from a spoon. Omit the bulgur, the 1/2 cup cold water, the onion, garlic, coriander, pepper, allspice, cumin, and Aleppo pepper. Add 3 large eggs, 2 to 8 tablespoons granulated or packed brown sugar, 2 teaspoons ground cinnamon, 1/2 teaspoon freshly ground nutmeg, and a pinch of ground ginger.
Syrian Baked Pumpkin Casserole:
Spread the pumpkin mixture in an oiled 9-inch square baking pan. Cut into diamonds or 1 1/2-inch squares, drizzle with 1/4 cup vegetable oil, and bake in a preheated 375°F oven until golden brown, about 45 minutes.
Honey-Glazed Doughnuts With Raisins & Pine Nuts
For the Mediterranean's Sephardic Jews, sweet fried pastries are as strong a tradition as potato latkes are for Eastern Europe's Ashkenazic Jews.
Ingredients:
1 1/2 cups warm water (105°F to 115°F), divided
1/2 teaspoon sugar
1 envelope active dry yeast
3 cups unbleached all purpose flour
1/2 teaspoon salt
1/4 cup raisins
1/4 cup pine nuts
1 large egg, beaten to blend
1 tablespoon vegetable oil plus more for frying
1 1/2 cups honey
3/4 cup water
1 tablespoon ground cinnamon
Preparation:
Combine 1/4 cup warm water and sugar in small bowl. Sprinkle yeast over; stir to blend. Let stand until yeast dissolves and mixture is foamy, about 6 minutes.
Whisk flour and salt in large bowl to blend. Make well in center. Add raisins, pine nuts, egg, and 1 tablespoon oil to well. Pour remaining 1 1/4 cups warm water over, then pour yeast mixture over. Stir until smooth dough forms. Scrape down sides of bowl; cover bowl with plastic, then towel. Let dough rise in warm draft-free area until doubled in volume, about 1 1/2 hours.
Line large rimmed baking sheet with double layer of paper towels. Pour enough oil into large deep saucepan to reach depth of 2 inches. Attach deep-fry thermometer to side of pan and heat oil to 360°F to 370°F. Working in batches of 5 or 6 doughnuts, dip metal tablespoon into hot oil to coat and, without deflating dough, gently scoop up rounded tablespoonful. Drop dough into oil. Fry until deep golden, turning occasionally, about 5 minutes. Using slotted spoon, transfer doughnuts to prepared sheet and drain. Do ahead Doughnuts can be made 6 hours ahead. Let stand at room temperature. Rewarm on same sheet in 350°F oven about 15 minutes.
Whisk honey, 3/4 cup water, and cinnamon in heavy medium saucepan over medium-high heat until syrup comes to boil. Remove pan from heat. Dip warm doughnuts into honey syrup and pile onto platter. Pour remaining syrup into bowl. Serve doughnuts with remaining syrup. Makes about 32 doughnuts.
Sephardic Eggplant Salad
Ingredients:
3 large eggplants at 2–1/2 lbs.
2 T. olive oil
1/3 c. extra virgin olive oil
2 c. flat parsley leaves
2 t. dried oregano
4 chopped scallions
2 T. lemon juice
2 large garlic cloves
2 T. salt packed capers, refreshed and drained
2 ripe, diced, skinless, seedless tomatoes
6 pita bread discs cut in 1/8s and toasted
Preparation:
Brush the eggplant with the tablespoons of olive oil, and broil on a baking sheet for 25–30 minutes, turning often until skin blackens and eggplant is cooked.
Let it cool. Peel and chop meats, and reserve to a colander to drip off the excess liquids.
Place the oregano, scallions, garlic, and half the parsley in a food processor, and pulse until well processed. Fold into the drained eggplant, season with the oil, lemon, and vinegar. Add the tomatoes.
Chop the remaining parsley and capers, and fold into the salad. Season with salt and pepper, and serve with toasted or grilled pita.
Syrian Pumpkin Patties
Gil Marks
Ingredients:
1 cup fine bulgur
2 cups warm water
2 cups mashed cooked pumpkin (about 2 1/2 pounds raw) or 16 ounces pure-pack canned pumpkin
1 cup whole-wheat or unbleached all-purpose flour
1/2 cup cold water
1 onion, chopped
3 to 4 cloves garlic, minced
About 1/2 teaspoon table salt or 1 teaspoon kosher salt
1/2 teaspoon ground coriander
1/2 teaspoon ground black pepper
1/4 teaspoon ground allspice
1/4 teaspoon ground cumin
Pinch of Aleppo or cayenne pepper
Vegetable oil for frying
Preparation:
Put the bulgur in a medium bowl, add the warm water, and let soak for 30 minutes. Drain.
Transfer the bulgur to a food processor. Add all of the remaining ingredients except the oil and process until smooth. If the mixture is too thin, add a little more flour. Using floured hands, shape into oval patties about 2 inches long, 1 inch wide, and 1/2 inch thick, tapering the ends.
Heat 1/4 inch oil in a large skillet over medium heat. In batches, fry the patties, turning once, until golden brown, about 2 minutes per side. Serve warm or at room temperature. Makes about 12 patties.
Variations:
Sephardic Pumpkin Patties:
This batter is looser than the bulgur version and is dropped from a spoon. Omit the bulgur, the 1/2 cup cold water, the onion, garlic, coriander, pepper, allspice, cumin, and Aleppo pepper. Add 3 large eggs, 2 to 8 tablespoons granulated or packed brown sugar, 2 teaspoons ground cinnamon, 1/2 teaspoon freshly ground nutmeg, and a pinch of ground ginger.
Syrian Baked Pumpkin Casserole:
Spread the pumpkin mixture in an oiled 9-inch square baking pan. Cut into diamonds or 1 1/2-inch squares, drizzle with 1/4 cup vegetable oil, and bake in a preheated 375°F oven until golden brown, about 45 minutes.
Honey-Glazed Doughnuts With Raisins & Pine Nuts
For the Mediterranean's Sephardic Jews, sweet fried pastries are as strong a tradition as potato latkes are for Eastern Europe's Ashkenazic Jews.
Ingredients:
1 1/2 cups warm water (105°F to 115°F), divided
1/2 teaspoon sugar
1 envelope active dry yeast
3 cups unbleached all purpose flour
1/2 teaspoon salt
1/4 cup raisins
1/4 cup pine nuts
1 large egg, beaten to blend
1 tablespoon vegetable oil plus more for frying
1 1/2 cups honey
3/4 cup water
1 tablespoon ground cinnamon
Preparation:
Combine 1/4 cup warm water and sugar in small bowl. Sprinkle yeast over; stir to blend. Let stand until yeast dissolves and mixture is foamy, about 6 minutes.
Whisk flour and salt in large bowl to blend. Make well in center. Add raisins, pine nuts, egg, and 1 tablespoon oil to well. Pour remaining 1 1/4 cups warm water over, then pour yeast mixture over. Stir until smooth dough forms. Scrape down sides of bowl; cover bowl with plastic, then towel. Let dough rise in warm draft-free area until doubled in volume, about 1 1/2 hours.
Line large rimmed baking sheet with double layer of paper towels. Pour enough oil into large deep saucepan to reach depth of 2 inches. Attach deep-fry thermometer to side of pan and heat oil to 360°F to 370°F. Working in batches of 5 or 6 doughnuts, dip metal tablespoon into hot oil to coat and, without deflating dough, gently scoop up rounded tablespoonful. Drop dough into oil. Fry until deep golden, turning occasionally, about 5 minutes. Using slotted spoon, transfer doughnuts to prepared sheet and drain. Do ahead Doughnuts can be made 6 hours ahead. Let stand at room temperature. Rewarm on same sheet in 350°F oven about 15 minutes.
Whisk honey, 3/4 cup water, and cinnamon in heavy medium saucepan over medium-high heat until syrup comes to boil. Remove pan from heat. Dip warm doughnuts into honey syrup and pile onto platter. Pour remaining syrup into bowl. Serve doughnuts with remaining syrup. Makes about 32 doughnuts.
Ingredients:
3 large eggplants at 2–1/2 lbs.
2 T. olive oil
1/3 c. extra virgin olive oil
2 c. flat parsley leaves
2 t. dried oregano
4 chopped scallions
2 T. lemon juice
2 large garlic cloves
2 T. salt packed capers, refreshed and drained
2 ripe, diced, skinless, seedless tomatoes
6 pita bread discs cut in 1/8s and toasted
Preparation:
Brush the eggplant with the tablespoons of olive oil, and broil on a baking sheet for 25–30 minutes, turning often until skin blackens and eggplant is cooked.
Let it cool. Peel and chop meats, and reserve to a colander to drip off the excess liquids.
Place the oregano, scallions, garlic, and half the parsley in a food processor, and pulse until well processed. Fold into the drained eggplant, season with the oil, lemon, and vinegar. Add the tomatoes.
Chop the remaining parsley and capers, and fold into the salad. Season with salt and pepper, and serve with toasted or grilled pita.
Syrian Pumpkin Patties
Gil Marks
Ingredients:
1 cup fine bulgur
2 cups warm water
2 cups mashed cooked pumpkin (about 2 1/2 pounds raw) or 16 ounces pure-pack canned pumpkin
1 cup whole-wheat or unbleached all-purpose flour
1/2 cup cold water
1 onion, chopped
3 to 4 cloves garlic, minced
About 1/2 teaspoon table salt or 1 teaspoon kosher salt
1/2 teaspoon ground coriander
1/2 teaspoon ground black pepper
1/4 teaspoon ground allspice
1/4 teaspoon ground cumin
Pinch of Aleppo or cayenne pepper
Vegetable oil for frying
Preparation:
Put the bulgur in a medium bowl, add the warm water, and let soak for 30 minutes. Drain.
Transfer the bulgur to a food processor. Add all of the remaining ingredients except the oil and process until smooth. If the mixture is too thin, add a little more flour. Using floured hands, shape into oval patties about 2 inches long, 1 inch wide, and 1/2 inch thick, tapering the ends.
Heat 1/4 inch oil in a large skillet over medium heat. In batches, fry the patties, turning once, until golden brown, about 2 minutes per side. Serve warm or at room temperature. Makes about 12 patties.
Variations:
Sephardic Pumpkin Patties:
This batter is looser than the bulgur version and is dropped from a spoon. Omit the bulgur, the 1/2 cup cold water, the onion, garlic, coriander, pepper, allspice, cumin, and Aleppo pepper. Add 3 large eggs, 2 to 8 tablespoons granulated or packed brown sugar, 2 teaspoons ground cinnamon, 1/2 teaspoon freshly ground nutmeg, and a pinch of ground ginger.
Syrian Baked Pumpkin Casserole:
Spread the pumpkin mixture in an oiled 9-inch square baking pan. Cut into diamonds or 1 1/2-inch squares, drizzle with 1/4 cup vegetable oil, and bake in a preheated 375°F oven until golden brown, about 45 minutes.
Honey-Glazed Doughnuts With Raisins & Pine Nuts
For the Mediterranean's Sephardic Jews, sweet fried pastries are as strong a tradition as potato latkes are for Eastern Europe's Ashkenazic Jews.
Ingredients:
1 1/2 cups warm water (105°F to 115°F), divided
1/2 teaspoon sugar
1 envelope active dry yeast
3 cups unbleached all purpose flour
1/2 teaspoon salt
1/4 cup raisins
1/4 cup pine nuts
1 large egg, beaten to blend
1 tablespoon vegetable oil plus more for frying
1 1/2 cups honey
3/4 cup water
1 tablespoon ground cinnamon
Preparation:
Combine 1/4 cup warm water and sugar in small bowl. Sprinkle yeast over; stir to blend. Let stand until yeast dissolves and mixture is foamy, about 6 minutes.
Whisk flour and salt in large bowl to blend. Make well in center. Add raisins, pine nuts, egg, and 1 tablespoon oil to well. Pour remaining 1 1/4 cups warm water over, then pour yeast mixture over. Stir until smooth dough forms. Scrape down sides of bowl; cover bowl with plastic, then towel. Let dough rise in warm draft-free area until doubled in volume, about 1 1/2 hours.
Line large rimmed baking sheet with double layer of paper towels. Pour enough oil into large deep saucepan to reach depth of 2 inches. Attach deep-fry thermometer to side of pan and heat oil to 360°F to 370°F. Working in batches of 5 or 6 doughnuts, dip metal tablespoon into hot oil to coat and, without deflating dough, gently scoop up rounded tablespoonful. Drop dough into oil. Fry until deep golden, turning occasionally, about 5 minutes. Using slotted spoon, transfer doughnuts to prepared sheet and drain. Do ahead Doughnuts can be made 6 hours ahead. Let stand at room temperature. Rewarm on same sheet in 350°F oven about 15 minutes.
Whisk honey, 3/4 cup water, and cinnamon in heavy medium saucepan over medium-high heat until syrup comes to boil. Remove pan from heat. Dip warm doughnuts into honey syrup and pile onto platter. Pour remaining syrup into bowl. Serve doughnuts with remaining syrup. Makes about 32 doughnuts.
dietsnapple06
New member
did u try za'atar, hawaaij, schug, allspice?
dietsnapple06
New member
did u try za'atar, hawaaij, schug, allspice?