SECTION III
SEPHARDIC RECIPES
These recipes may also serve as genealogy markers

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The rules for cooking kosher are found at:  http://www.jewfaq.org/kashrut.htm The rules for Passover are different.  Here is your kosher food guide for Passover.

Kosher for Passover the Sephardic way.  More information regarding keeping kosher for Passover.

              For Jewish recipes in Spanish (Recetas De Cocina Judia) this is the place.

                                         Sambusak (Sephardic Stuffed Pastries)

                                              Sephardic-style Date Haroset

                                        A variety of Sephardic recipes at Recipe Archives from BSZ.

                                Click here to enter the Jewish-Food recipe Archive.

Sephardic sweet potatoes from Morocco.

Sephardic pumpkin pancakes  

Spinach Souffle (Fritada De Espinaca) and Stuffed Onions (Bunekas De Cebolla)

Ajin (Sephardic Bread Dough)

Apio (Sephardic Sweet-Sour Celery)

Apio II (Sephardic/Turkish Braised Celery Root and Carrots)

Albondigas De Bonita 

Almodrote De Gerengena

Almodroti

Albondigas De Prassa (Leek Balls)

King's Cake

Apio Hilado

Apiu Ilado

Batata Bel Lamoun (Golden Potato Soup)

Biscochos De Huevo (Sephardic Cookie Rings)

Borekitas De Berenjena

Chakchouka (Moroccan Jewish Salad)

Three Sephardic Recipes
Meat Loaf With Sweet and Sour Sauce (Rollo me Haminidos)
Stuffed Bread Dough Pastries (Mantikos)
Meat-Stuffed Vegetables (Legumbres Yenos de Karne)

Sephardic Bread Pudding from India

Sephardic HOT Salsa

Sephardic Meatballs with variations

Sephardic Spinach with Chick Peas

Moroccan Tagine of Lamb with prunes and honey
(Good for Passover or anyother time)

A seven course Sephardic Dinner Meal for Passover

An Italian Passover Meal

Sephardic Style Macaroons

Scacchi, A Sephardic Passover Lasagna

Passover Pickled Fish

Eight Vegetarian Sephardic Passover Recipes

Stuffed Bread Dough Pasteries -- Mantikos

Meat Loaf with Sweet and Sour Tomato Sauce -- Rollo me Haminados

Meat-Stuffed Vegetables  --  Legumbres Yenos de Karne

Seven Vegetarian Recipes Kosher for Passover

Sabbath Rice (Arroz de Sabato) with Saffron

Braised Chicken with Tomatoes and Honey

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The recipes provided below have been contributed by visitors to this site.
                If you would like to provide Sephardic recipes for publication on this site,
                                send them email to names@Sephardim.com. 

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INCREDIBLE TASTY KOSHER BREADS SHIPPED TO YOUR TABLE IN TWO DAYS.  THESE BREADS ARE BAKED BY A MEMBER OF OUR FORUM

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FIJONES:  (Beans)


1 1/2 lbs. chuck roast (or packaged stewing meat)
bones
1 1/2 cups dried great northern beans
2 small onions
12 ounces of canned tomato sauce
paprika
3 tsp. cooking oil
1/2 tsp. salt
32 ounces water


Cut meat in to bite sized chunks.  Boil meat for 1/2 hour.  Cut onions in chunks and brown with meat and bones in a small amount of oil.  Add tomato sauce and water and bring to a boil.  Separately boil beans for 5 minutes, then rinse under cold water.  Add beans and cook over a low a low flame.  After about 2 hours add salt to taste to taste.  Let simmer 10 minutes more.

                                                                     
          (Sarah Abravanel Eskenazi, Dec.)

ALITREYA CON MWEZ:  (Spaghetti with walnuts).  Salonika. This one is so
easy it deserves a preface.  It is a side dish.  You can used left over spaghetti or thin noodles that has no sauce on it.  Or of course,
you can make spaghetti for this dish.

Spaghetti  (in what ever amount you have on hand.
Oil
1/2 cup finely chopped walnuts (more if you like)
Sugar (to taste)

Put cold left over spaghetti in a bowl, moisten with oil.  Add about 1 table spoon of sugar.  Add nuts and mix.  Serve cold or heated.

FASOUILA:  (String beans) (From Turkey)

1 LB. fresh string beans
3 peeled tomatoes (or #2 canned tomatoes)
1 tsp. salt
2tbsp. vegetable oil
1/2 cup water

Remove tips of string beans and peel strings along the sides.  Cut and slice french style.  Wash and place in sauce pan.  Add tomatoes,
salt, oil and water.  Cook in covered sauce pan over medium heat for approximately 20 minutes or until tender.  Serves 4 - 6


BERENJENAS AHOBADAS: (Egg plant stew)  (From Turkey)

1 medium peeled eggplant
1/4 cups oil
2 chopped onions
1 LB. stewing beef or lamb
1 LB. fresh, peeled tomatoes (or #303 can stewed tomatoes)
1tsp. salt
1/2 tsp. pepper

Pre cook beef or lamb as in preparing a stew.  Fry onions in oil until golden brown.  Add diced tomatoes.  Cut egg plant into 1 inch
cubes and add to mixture.  Cover and simmer for 15 minutes or until tender.   Add the vegetable mixture to the meat and simmer together.
(Serves 4-6)



ARROS CON PINONES: (Rice with Pine Nuts) (From Turkey)

1 cup rice
1 cup chopped onion
Oil
1 cup water
1 tsp. salt (to taste)
1/4 cup pine nuts

Soak rice for 20 minutes in salted water.  Sauté onion and pine nuts in oil.  Drain rice and add to onion mixture.  Salt to taste.  Cook
until water is absorbed. Cover and lower flame for about 10 minutes.
(Serves 4)

ARROS CON POLLO: (Rice with Chicken)

1 fryer, quartered or cut up even smaller
1 large chopped onion
1/2 green bell pepper cut into strips
salt and pepper
2 cloves of garlic or garlic powder
powdered oregano
powdered cumin
1/2 cup of oil
1 cup tomato sauce
1/2 cup stuffed green olives
1 cup wine
3 cups water
1/2 tsp. saffron
2 chicken bouillon cubes
1 1/2 cups long grain rice (rinsed)
1 cup canned each of green peas, asparagus spears, and pimento
strips

Sauté chicken, onions, green pepper, salt, garlic and all powdered seasoning (except saffron) in oil.  Add tomato sauce, olives and wine,
simmer slowly.  Add water and saffron.  Let the mixture again come to a boil.  Add bouillon cubes, and boil for 5 minutes.  Stir in rice
and bring the mixture to a boil again.  Place in a pan and in a 400 degree oven for 40 minutes or until all water is absorbed.  When
ready to serve, add green peas and toss lightly.  Place in serving dish and garnish with green asparagus spears and red pimento strips.
Serves 6.

TRAVADOS  (Pastry filled with almonds and honey and dipped in syrup).  Ladino cookies submitted by Ms. Miriam Kurzwell from Israel.  A Rosh Hashana recipe from her grandmother.  For metric measures contact Ms. Kurzwell at miriamk@brorhail.org.il  Also from my deceased mother in law, Sarah Abravanel Eskenazi)  Measures here are American.

Dough:

200gr margarine (or1 cup oil)
1/2 cup sugar
1/2 cup water
1 egg
1/2 tsp baking soda
5 cups sifted flour (approximate)

Mix the ingredients to form a smooth medium dough.   Roll the dough on a floured surface to 1/2 cm. thickness.

Filling:

1 1/2 cup ground almonds
! 1/2 cup ground walnuts
1/2 cup sugar
4 tbsp honey
1/2 cup water
1/2 tsp cinnamon
1/2 tsp cloves

Mix the filling ingredients together.  For a sweeter filling, use 1 tsp cinnamon instead of cloves).  Cut the dough into rounds ( 2 to 2 1/2 inches across) and place a small amount of filling on each round.  Pinch edges together over the filling.  Place on a cookie sheet lined with wax paper and bake about 30 minutes at 350F or until browned.  Using this recipe you should have about 30 cookies.

Syrup:

1 cup sugar
3 tbsp. honey
1 1/2 cups water

Boil ingredients until sticky.  Place Travados into syrup for about 1/2 minutes.   Remove from syrup.  You may wish to sprinkle Travados with toasted sesame seeds while sticky.   Allow to cool.  Store in closed box when cool.  May be frozen.

GOOGLE...THE BEST SEARCH ENGINE I HAVE EVER USED

PESKADO CON SALSA DE TOMAT:   (Baked Fish in Tomato Sauce)  Rhodes

1 3lb. sea bass or other firm white fish, filleted
1 cup canned tomatoes, drained and chopped
2 medium onions, chopped
1/4 cup chopped fresh parsley
1 large garlic clove, minced
1/2 cup dry white wine
1/2 cup tomato juice
1/4 cup lemon juice
2 tbs. olive oil

Preheat oven to 350 degrees.  Grease a 9x13 baking dish

Place the fish in the baking dish. Sprinkle the onion, parsley, garlic, salt and pepper over the fish.   Cover with the tomatoes.
Sprinkle over the top of the fish the wine, tomato juice, lemon juice and olive oil.

Bake for 30 minutes, or until the fish flakes easily when tested with a fork.  Serve immediately.
Serves 6.


ARROZ (Red Spanish Rice)

1 cup long grain rice.
1 tsp. salt
2 tbsp. oil
1 1/2 cup water ( meat or chicken broth may be substituted for some of the water.)
2 tbsp. tomato sauce

Rinse rice and drain.  Simmer oil in 2 quart sauce pan.  Add tomato sauce, water, and salt to the hot oil.  Bring the mixture to a boil
and add rice.  Let the mixture come to a boil again. Stir once, cover and cook over low flame for 20 minutes.


ARROZ DE BODA (White rice)

1 cup rice
1 tsp. salt
1 3/4 cups water
2 tbsp. chicken fat or oil
1/4 cup slivered toasted almonds

Rinse rise and drain.  Place water, salt and chicken fat (or oil) in a 2 quart saucepan.  Bring the mixture to a boil: add rice and let
the mixture come to a boil again.  Stir once, cover, and cook over a low flame for 20 minutes.  Add almonds.

BINUELOS (MATZO BALLS)  (These matzo balls are made from sheet matzos, not matzo meal.)

6 eggs
1 box of sheet matzo
cooking oil                                                                                                                                                                                                                 

Soak matzo in pan of water for 1/2 hour.  Drain water from pan.  Squeeze water from matzo mixture.  Add the 6 eggs to the soaked matzo, mixing well.   Heat 1 inch of oil in a fry pan.  Form matzo balls by hand and place in hot oil.  Keep rolling the balls of matzo to get uniformly brown.  You will also have to keep adding oil.  When the matzo ball in browned, remove from fry pan and drain on paper towel.  When ready to eat, cover with honey to taste.  Great for passover breakfast, and desert.

                                                                               From Salonika

SPINACH FRITATA:  (Fritata de Epinaca)
3 eggs
5 sheet matzos
1 box cottage cheese
1 cup sharp cheese
1 box of frozen spinach (chopped) or 2 cups fresh spinach
Preheat oven to 350 degrees.  Wet matzos and crumble.  Mix all of the ingredients together.  Place in glass baking dish.  Top with grated parmesan cheese.  Bake at 350 for 45 minutes.  Traditionally for breakfast but tastes great anytime.

                                                                         Marla (Halfon) Figueroa     

CHICKEN PILAU: By Martha Matthews  snoopy@cew.wwia.net
Chicken cut up in small cubes
1/2 cup rice
Chicken broth, 1 can
Raisins 1 oz
Grated carrots, 1 ounce
1 small chopped onion
1 tbsp flour
1 tsp salt
1tsp pepper  Oil (corn or olive, preferably)

Roll chicken in small amount of flour.  Heat oil in skillet and brown the chicken.   In a pan, bring the chicken broth to a boil, then reduce heat and add rice, onions, carrots, raisins, salt and pepper.  Turn off the skillet containing the chicken and add those chicken cubes to the chicken broth.  Cover and heat the pilau over a   medium flame until rice is done. 

CHERRY CHICKEN PILAU:  From Martha Matthews  <snoppy@cew.wwia.net   Martha says if you don't like this one, there is something wrong with you.   What do I know?  I am neither Sephardic nor the cook.  I will let my wife cook it up.

The Chicken Part:
2  pds Cubed chicken
1/4 tsp turmeric
1/2 tsp salt
1/2 tsp pepper
2 tsp corn oil
1 cup water

The Cherry Pilau Part:
1 cup rice
2 1/4 cups water
1/4 tsp turmeric
3 tbsp corn oil
1 tsp corn oil
1 potato pealed and sliced 

Preparing the rice: Boil two cups of water in a sauce pan, add rice.  Reduce heat to medium until rice is tender.  In a pan add the turmeric, 1/4 cup water, 3 tbsp oil.  Pour the rice over the potato and cook over low heat.  Cover the pan.   If possible, let a crust form on the bottom of the rice.  You may want to add a little oil to the top of the rice and potato as they cook on the low heat.  Cook for about 20 minutes over low heat or until done.

Preparing the chicken:  Place onion, oil, chicken, water, salt, pepper, turmeric in a medium to large saucepan.  Cover and cook over low heat for about 20 minutes.   Stir to prevent burning.  Cook until chicken is done.  Set aside temporarily.

Preparing theCherry pilau:  Mix the cherry pilau ingredients together in a saucepan.  Bring to a boil, then quickly reduce heat to simmer only.  Simmer for 3 minutes.

You may serve the 3 parts separately.  Martha mixes the parts together and serves.

PATATAS KAVAKADAS: (Beef Stuffed Potatoes): Los Turkos trace this recipe to 15th century Spain.

2 lb. medium potatoes (about 8), peeled.
1 lb. ground beef.
1 thick slice of white bread, softened in water, squeezed dry (3/4 cup)
1 tsp. salt
1/4 tsp. pepper.
Flour for dredging.
2 eggs, beaten.
1/4 cup corn or sunflower oil for pan-frying.
2 cups homemade chicken broth.

Cut the potatoes lengthwise into halves and scoop out the pulp, leaving a firm wall about 1/4 inch thick.

Perpare the stuffing by mixing the beef, bread, salt,and pepper together.  Fill the potatoes shell with about 2 tablespoons of the mixture.  Dredge them all over with flour and them dip them into the beaten eggs.

Heat the oil in a skillet and brown the potatoes over moderate heat for 3 minutes.   Put the potatoes in a pan and pour the chicken broth over them.  Bring to a boil, cover the pan, and simmer over low heat for 1/2 hour.

Serve warm with the sauce.  Serves 8 with other dishes.

HAMENTASCHEN

4 cups sifted flour
1 lb prunes, chopped fine
1/2 cup granulated sugar
2 tsp baking powder
2 tbs apricot jam
1 tbs grated orange rind
1/2 cup granulated sugar
1/2 tsp salt
1 tsp cinnamon
4 eggs
1/2 cup salad oil
1/2 cup finely chopped nuts
1/4 cup orange juice

Sift flour with sugar, baking powder, orange rind and salt.  Make a well in the center of the dry ingredients; break eggs into the well.  Add oil and mix well.  Gradually add orange juice, stirring until all the juice is absorbed.  Knead dought until smooth and satiny.  Shape into balls about 1 1/2 inches in diameter.  Roll out on well floured surface to 1/8 inch thickness.   Cut into small rounds. Mix ingredients for filling.  Place small amount of filling on each round.   Pinch edges together over filling.  Place on greased baking sheet.  Bake at 350 degrees for about 30 minutes or until nicely browned.  Makes 5 to 6 dozen.
Thanks again to Delores Schankerman

MATZO MEAT PIE

2 lbs hamburger meat
Oil
2 cans chicken soup
4 eggs
seasonings
1 box matzos
10 medium onions
1/2 cup chopped nuts

Cook hamburger meat with one can of chicken soup, about 1/2 hours or until liquid cooks down.
Season.  Dice and fry onions in oil until medium brown.  Drain.  Add to cooked meat.  Add eggs and mix thoroughly.  Heat the second can of soup and dip matzo  quickly on both sides.  trim moistened matzo to cover the bottom of a large rectangular oiled pan.  Spread the meat mixture evenly over the matzo. Cover with more moistened matzo.  Sprinkle remaining soup, oil and chopped nuts on top; bake at 425 degrees for 30 minutes.  Cover until cool. cut into squares.

CHEESE AND ONION PIE

3 matzos
3 egg yokes
1 egg white, beaten
1 whole egg
4 cups chopped onions
Dash of black pepper
1 1/2 tsp salt
2 egg whites slighlty beaten
1 8 oz. package of cream cheese, softened with 1/2 cup milk

Wet matzo under water and place into greased pan.  Cover matzo with egg white..   Preheat oven to 375 degrees.  Bake matzo for 10 minutes.  Cool.   Saute onions in hot oil for 20 minutes or until tender.  Add salt and pepper.   Mix cream cheese with milk, egg yokes, whole egg until smooth.  Combine egg whites and onion mixture and mix well.  Pour onion mixture onto matzo shell.   Pour the cheese mixture over the onionss.  Return to oven and make 30 minutes or until golden brown.  Serve warm.

ALBONDIGAS  (Sephardic Matzo Balls)

2 lb matzo meal
1 cup water
Salt and pepper to taste
6 eggs, beaten
1/4 quarter chopped (fine) walnuts.
8 cups strong chicken broth
6 cups water
3/4 cups chopped walnuts

Mix the first five ingredients and knead into soft dough.  Let stand at room temperature for one hour.  Shape albondigas into 1 inch balls.  Bring chicken broth and water and chopped walnuts to a boil.  Add salt to taste.  Carefully drop albondigas into the boiling liquid a few at a time in uncovered pot. 

TEZPISHTI (A Passover nut cake in Syrup)  (From Turkey)

Syrup:
2 cups sugar
2 cups water
2 tsp lemon juice

Cake:
5 eggs
1 cup sugar
1/4 cup corn or sunflower oil
Juice and grated rind of 1 orange
2 tsp ground cinnamon
1 1/4 cup Passover fine matzoh cake meal
1 1/4 cup finely chopped blanched almonds

The syrup:  Mix the sugar and water together in a pan and bring to a boil.  Add the lemon juice and simmer over low heat for ten minutes.  Cool the syrup.

The cake:  Beat the eggs until frothy.  Add the sugar and continue to beat until golden in color and well mixed. Add all the other cake ingredients, one at a time and stur them into the batter.  Pour into an oiled and floured cake pan 13 x 9 x 2 and bake at 350 degrees for 30 minutes.  Remove the cake.

Remove the cake from the oven and pour the cooled syrup over it.  Let stand for 2 hours allowing the syrup to be absorbed.

PASSOVER KUGEL.

3 cups farfel
1 tsp. Cinnamon
5 eggs, separated
4 tbs sugar
1 stick margarine (melted) (1/4 pound)
2 cups applesauce
1 tsp. salt
1 cup crushed pineapple

Pour hot water over farfel, soak and drain.  Use fruit juice instead of water if desired.  Beat egg yolks and seasoning.  Add margarine to farfel.  Fold in all ingredients, egg whites last.  Sprinkle with cinnamon and sugar.  Place into greased 9" x 13" pan.  Bake at 350 degrees (F) for 45 minutes.

KINGS CAKE (Torta de los Reyes)

5 eggs
1 1/2 cups sugar
2 1/2 cups finely ground unblanched almonds
1/3 matso meal
1 tsp. ground cinnamon
1/4 ground cloves
2 tbs. grated orange rind.

Preheat oven to 350 degrees (F).  Spray a 9 inch spring-form cake pan with nonstick vegetable spray.  In a large bowl, whist the eggs and sugar. Fold in the ground almonds, matzo meal, cinnamon, cloves, and orange rind.  Pour into prepared cake pan and bake in preheated oven for 50 minutes or until a toothpick inserted in the center comes out clean.  Cool in pan.  Loosen around the edges with a spatula and remove from pan.  Cut into wedges and serve.  Makes 12 to 15 servings.

BOREKAS DE POTLEJON

Use your favorite dough recipe.  The filling is provided below:
2 tbs. oil
1 medium egg plant, peeled and cut into small cubes
2 medium onions with diced hot peppers to taste
1/2 cup parmesan cheese
1 large can of diced tomatoes or 8 - 9 Roma tomatoes.

Heat oil in large pan.  Saute onions, eggplant, and hot peppers until soft.   Add tomatoes.  Simmer for 2 to 3 hours until all liquid has evaporated.   Bake at 350 degrees (F) for 30 - 40 minutes.

PITA DE SPINACHE

Into a large bowl mix the following:
2 packages of thawed forzen chopped spinach (squeeze out the liquid)
24 oz. low fat cottage cheese
4 oz. grated sharp cheddar cheese
4 eggs

Spray a vegetable spray on the bottom of a 13'' x 9" pan.  Line the bottom of the pan with wet matzo.  Add filling.  Cover the top with wet matzo and push down into the filling.  Add 1 tbs of oil evenly over the top matzos.  (Should you like, you may also add chopped walnuts over the top.  Cover with foil and bake at 350 degrees (f) for 40 minutes.  Remove foil and continue baking for another 35 minutes.   (You may also add chopped scallions and dill to the filling.)

AVICAS  (Sephardic White Bean and Beef Soup)

1 lb. (about  2 1/2 cups) dried navy or other white beans, or 2 cups dried Garbanzos (chick peas)
1/4 cup olive or vegetable oil
2 large yellow onions or leeks, chopped (about 1 1/2 cups)
7 cups cold water
4 cups (2 lb.) peeled, seeded and chopped tomatoes
1 cup tomato sauce or 1/4 cup tomato paste
1 1/2 lb. beef chuck or short ribs, cut into 2 inch pieces
3 tbs. chopped fresh parsley
1 1/2 tsp. salt
ground black pepper to taste.

Cover the beans with water.  Bring to a boil.  Reduce the heat to low and simmer for 1 hour.  Meanwhile, heat the oil in a large pot over medium heat.   Add the onionss or leeks and saute until golden in color.  Add the meat and the 7 cups of water.  Bring to a boil, reduce heat to low and simmer, skimming occasionally for 45 minutes.  Add the beans and tomatoes, tomato sauce or paste.   Cover the pot and simmer until the meat and beans are very tender -- at least 3 hours.  Stir in parsley, salt and pepper.  Serve with pita or other flat bread and lemon wedges.

TURSHI  (Middle East Pickeled Vegetables)

Vegetables
2 lb small cucumbers
2 lb halved or quartered green tomatoes
2 lb green peppers, seeded and sliced
2 lb carrots, sliced or cut into cubes
2 lb celery sliced
2 lb turnips quartered
2 lb blanched whole okra
1 cauliflower, cut into florets
1 head green cabbage, cut into chunks

Pickling liquid
4 to 5 garlic cloves, halved
1 tbs pickling spices (or sprinkle of red hot pepper flakes, optional)
4 cups water
1/2 cup distilled white or cider vinegar.
3 tbs kosher salt

Fill sterilized wide mouth jars with the vegetables and divide the pickling liquid between all the jars. Bring the water to a boil in a large nonreactive sauce pan over medium heat.  (Do not use iron, copper or brass.)  Add the vinegar and salt and stir with a wooden spoon until the salt desolves.  Add the hot liquid to the jars.   Let cool and discard the garlic.  Close the jars tightly.  For crisp vegetables , refrigerate immediately and let sit 24 hours.  For softer vegetables, leave in a cool , dark place for 2 days, then refrigerate. 

SAQU  (Sephardic Eggplant and Meat Casserole)

2 medium eggplants (about 1 1/2 lb. each) peeled and cut crosswise into 1/2 inch thick.
About 2 tbs. Kosher salt.
Olive or vegetable oil for frying

Meat filling:
1 medium yellow onion, chopped (about 1/2 cup)
3 tbs. olive or vegetable oil
1 clove garlic, minced
1 lb. ground beef or lamb
2 large eggs, lightly beaten
1/2 cup chopped fresh parsley
About 1 tsp. salt
ground black pepper to taste

Place the eggplant in a colander.  Sprinkle with the Kosher salt and let stand for 1 hour.  Rinse the the eggplant slices with water and press between several layers of paper towels until it feels firm.
Preheat oven to 350 degrees F.  Grease a 13" x 9" baking dish.
Heat a thin layer of oil in a large skillet over medium heat.  In batches, lightly brown the eggplant sliceson both sides, 2 to 3 minutes per side. Set aside.
To make the meat filling, heat the3 tbs.of oil .Place the oil in a large skillet over medium heat.  Add the onion and and garlic and saute until soft and translucent, 5 to 10 minutes. Add the meat and cook, stirring frequently until the meat loses its red color, about 5 minutes. Drain off the excess fat.  Remove from the heat and stir in the eggs, parsely, salt and pepper.
Arrange alternate layers of the eggplant and meat in the prepared dish., beginning and ending with the eggplant.
Bake until golden brown and heated through about 45 minutes.  Let the casserole stand for10 minutes before slicing.

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