Sephardic Cuisine
C.A.A Sephardic recipes
Sephardic cuisine refers to the foods eaten by a large and diverse group of Jews that bear the unique stamp of their regions of origin, which include Spain, North Africa, the Middle East, Egypt, and Turkey. Italian, Indian, and other non-European Jewish foods are also sometimes included in this mix.
Please Share your Sephardic Recipes with your Congregation/Community
Sephardic cuisine refers to the foods eaten by a large and diverse group of Jews that bear the unique stamp of their regions of origin, which include Spain, North Africa, the Middle East, Egypt, and Turkey. Italian, Indian, and other non-European Jewish foods are also sometimes included in this mix.
Please Share your Sephardic Recipes with your Congregation/Community
Israeli Salad with Feta
Description
Israeli Salad dressed up with feta cheese, fresh mint, sweet bell peppers, olive oil, lemon, and cinnamon.
Kosher, Dairy, Vegetarian, Side Dish
Ingredients
1 lb Persian cucumbers, diced
1 lb ripe red tomatoes, seeded and diced
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
1/2 cup chopped fresh mint
3 tbsp extra virgin olive oil
3 tbsp fresh lemon juice
1/4 tsp cinnamon
1/2 tsp salt, or more to taste
1 cup crumbled feta cheese
Instructions
In a large mixing bowl, combine diced vegetables and chopped mint.
In a small bowl, whisk together olive oil, lemon juice, cinnamon, and salt.
Pour dressing over the salad and toss till well combined.
Pour half of the crumbled feta into the salad bowl and toss gently to combine. Sprinkle the remaining feta over the top of the salad. Serve.
Description
Israeli Salad dressed up with feta cheese, fresh mint, sweet bell peppers, olive oil, lemon, and cinnamon.
Kosher, Dairy, Vegetarian, Side Dish
Ingredients
1 lb Persian cucumbers, diced
1 lb ripe red tomatoes, seeded and diced
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
1/2 cup chopped fresh mint
3 tbsp extra virgin olive oil
3 tbsp fresh lemon juice
1/4 tsp cinnamon
1/2 tsp salt, or more to taste
1 cup crumbled feta cheese
Instructions
In a large mixing bowl, combine diced vegetables and chopped mint.
In a small bowl, whisk together olive oil, lemon juice, cinnamon, and salt.
Pour dressing over the salad and toss till well combined.
Pour half of the crumbled feta into the salad bowl and toss gently to combine. Sprinkle the remaining feta over the top of the salad. Serve.
Shakshuka שקשוקה
Shakshuka is a North African dish that is now made throughout the Middle East; it is especially popular in Israel, where it is often eaten for breakfast.
Description
A delicious Middle Eastern egg dish made on the stovetop. Vegetarian, gluten free, healthy and tasty.
Ingredients
- 1 tbsp olive oil
- 1/2 onion, peeled and diced
- 1 clove garlic, minced
- 1 bell pepper, seeded and chopped
- 4 cups ripe diced tomatoes, or 2 cans (14 oz. each) diced tomatoes
- 2 tbsp tomato paste
- 1 tsp mild chili powder
- 1 tsp cumin
- 1 tsp paprika
- Pinch of cayenne pepper, or more to taste (careful, it's spicy!)
- Salt and pepper, to taste
- 6 eggs
- 1/2 tbsp fresh chopped parsley (optional, for garnish)
Heat a deep, large skillet or sauté pan on medium. Slowly warm olive oil in the pan. Add chopped onion, sauté for a few minutes until the onion begins to soften. Add garlic and continue to sauté till mixture is fragrant.
Add the diced bell pepper, sauté for 5-7 minutes over medium until softened.
Add tomatoes and tomato paste to pan, stir until blended. Add spices and sugar, stir, and allow mixture to simmer over medium heat for 5-7 minutes until it starts to reduce.
At this point, you can taste the mixture and spice it according to your preferences. Add salt and pepper to taste, more sugar for a sweeter sauce, or more cayenne pepper for a spicier shakshuka (be careful with the cayenne... it is extremely spicy!).
Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce. I usually place 5 eggs around the outer edge and 1 in the center. The eggs will cook "over easy" style on top of the tomato sauce.
Cover the pan. Allow mixture to simmer for 10-15 minutes, or until the eggs are cooked and the sauce has slightly reduced. Keep an eye on the skillet to make sure that the sauce doesn't reduce too much, which can lead to burning.
Some people prefer their shakshuka eggs more runny. If this is your preference, let the sauce reduce for a few minutes before cracking the eggs on top-- then, cover the pan and cook the eggs to taste. Garnish with the chopped parsley, if desired.
Shakshuka can be eaten for breakfast, lunch, or dinner. For breakfast, serve with warm crusty bread or pita that can be dipped into the sauce (if you are gluten-intolerant or celebrating Passover, skip the bread). For dinner, serve with a green side salad for a light, easy meal.
Mediterranean Stuffed Grape Leaves
This easy, exotic Greek treat makes a fine appetizer or side dish with lunch or dinner.
This easy, exotic Greek treat makes a fine appetizer, but it can also be enjoyed as a side dish with lunch or dinner. The raisins and mint give the rice a sweet and aromatic taste, and the simplicity of chive “ribbons” wrapped around the grape leaves dresses them up a bit. For hors d’oeuvres, use 36 leaves and 1 ½ tablespoons of filling for each leaf.
Ingredients
FILLING:
2 cups vegetable stock or purified water
1 cup brown rice
1 teaspoon salt
1/3 cup grated radish
1/3 cup chopped scallions or green onions
1/2 cup minced celery
3/4 cup chopped fresh mint leaves
2 tablespoons olive oil
2 teaspoons white wine vinegar
2 teaspoons freshly squeezed lemon juice
1/3 cup currants or yellow raisins
1/4 cup pine nuts
1/4 teaspoon freshly ground black pepper
1 pinch salt (optional)
1 tablespoon capers
36 grape leaves
1 bunch chives
1 teaspoon extra-virgin olive oil
1 tablespoon lemon juice
Instructions
1. Bring the stock or water to a boil in a large pot. Add the rice and salt. Reduce heat and simmer, covered with a tight-fitting lid, for 45 minutes. All the water should be absorbed. Fluff the rice with fork.
2. Mix together the rice and all the other filling ingredients in a large bowl, tossing thoroughly with a spoon.
3. Rinse the grape leaves. Spread the grape leaves out and spoon 1 ½ tablespoons of the filling on the end of each leaf, and then roll up, folding the outer edges in.
4. Take three 5-inch-long chives and dip briefly in boiling water to make them more pliable. Tie them around each stuffed grape leaf.
5. Place the leaves in a small casserole dish and drizzle 1 teaspoon olive oil and 1 tablespoon lemon juice over them. Cover with foil and bake for 10 minutes at 350° F. Serve warm or cold.
Makes 36 grape leaves – 3 per person.
Tips from the kitchen:
Grape leaves are not readily available fresh, so you will have to buy them bottled or canned. They are packed in brine, a salty solution that you’ll want to rinse off before using. Gently lift the leaves out of the jar, lay them in a bowl, and run them under a soft stream of water, letting the water completely drench the leaves. To dry, lay the leaves in a colander and let them drain, or lay them on a flat surface and pat dry with a clean cloth.