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Articles by Jennifer Abadi
Syrian Lentil Soup Recipe
In Syria, lentils play a large role in basic cooking. They are inexpensive, easy to prepare and a good source of nutrition. It is a legend that the Jews in Sinai were given lentils by Moses to help them endure their long exodus from Egypt. Addes is a thick, golden soup spiced with garlic and cumin and served with fresh lemon wedges. It’s hearty, like pea soup and will provide just the right source of energy to get you through a cold winter’s day.
Fesenjan (Persian Chicken Stew) Recipe
Fesenjan is one of the most well-known Persian dishes, and it’s no surprise why. This celebratory chicken stew is flavored with with walnuts, lime and pomegranate juice, and is an ultimate comfort food.
Moroccan-Style Mint Tea Recipe
Not only does this taste delicious, but the ritual of preparing the tea and drinking it with loved ones makes it all the more sweet. Join Jennifer Abadi on Wednesday, June 23 at 7:30 pm ET for a cooking class to learn how to make this dish as part of our three-week-long Sephardi cooking series.
Masa Tiganitas is Sephardi Matzah Brei, But Much Better
Leave it to Sephardic Jews to make even a pedestrian dish — the ubiquitous matzah brei, a mash-up of fried matzah and egg — into something sublime. In his landmark book, The Sephardic Kitchen, published in 1996, Rabbi Robert Sternberg introduced many of us to the flavors and pleasures of Sephardic Jewish cuisine.
Beet Latkes with Preserved Lemon and Yogurt Dressing
Latkes: Grate the potato coarsely on the large holes of a box grater or in a food processor using the grating blade. Wrap the grated potatoes in a clean kitchen towel (no fabric softener, please!) and squeeze vigorously to get rid of any excess liquid. Transfer to a large bowl. Do the same with the onion. If you don’t care about staining your dish towel, do the same with the beets. Otherwise, grate the beets and squeeze out the moisture by hand; add to the bowl with the potatoes and onion.
Plantain Latkes with Avocado Crema Recipe
First prep your ingredients. Use a paring knife to peel the tough skin on the plantain and chop into smaller pieces, but large enough to fit through the feed of a food processor (or you can use a hand grater if you prefer). Using a food processor with the small shredding blade, shred the plantains and the onion. Then add the mixture to a bowl and grate 2 garlic cloves, add the egg, matzah meal and spices, and mix everything together well.
Lamb-Filled Donuts
The Dough: Dissolve the yeast and sugar in a little water. Mix the flour, salt, egg, and oil. Add the water with the yeast. Mix, and gradually add the rest of the water. Knead the dough and transfer it to a dish with a little oil. Set aside for an hour to rise. After an hour, knead the dough to remove any air bubbles. Knead again and divide into 15-20 portions. Form balls and place on a floured surface to rise for approximately 15 additional minutes.
Chanukah Wine Cake with Olive Oil, Cinnamon and Lemon Zest
1. Preheat the oven to 350 degrees F. Grease a standard loaf pan with olive oil, line the bottom with parchment paper, and set aside. 2. In a large mixing bowl combine all of the dry ingredients. 3. In a separate smaller bowl combine all the wet ingredients then pour the mixture into the larger bowl with the dry ingredients and mix well into a smooth batter. 4. Pour the batter into the greased loaf pan.
Lemon Ricotta Fritters
1 1/2 cups all purpose flour 1/2 tsp kosher salt 4 tsp baking powder 2 tsp freshly grated lemon zest 4 eggs 1/3 cup granulated sugar 2 cups whole milk ricotta cheese 2 1/2 tsp pure vanilla extract 4-6 cups canola oil, for frying 1/2 cup powdered sugar 1 cup jam or jelly (I love pomegranate, peach, and blackberry but feel free to use whatever jam you like)
Chocolate Babka Donuts
For the donut dough: 3⁄4 cup whole milk 4 large eggs, lightly beaten 1 tsp vanilla extract 1 stick unsalted butter at room temperature, cubed 3 1⁄2 cups all-purpose flour 1⁄2 cup sugar 1 Tbsp active dry yeast 1 tsp kosher salt For the chocolate pastry cream: 4 large egg yolks 1/4 cup sugar 2 Tbsp cornstarch 4 Tbsp unsweetened cocoa powder 1/2 tsp fine sea salt 1 1/2 cups milk 4 oz.
Paleo and Passover: Perfect Together
Consider that to celebrate our exodus from Egypt and mark our transition from slavery to freedom, we Jews turn to all manner of processed foods. Artificial colors, preservatives, and foods loaded with sugar and fat dominate the Passover food aisle, not to mention the fake foods, from imitation noodle products to boxed desserts that sit on grocery shelves for weeks without losing their “freshness.” For a holiday whose spirituality centers on food, is this really what God and Torah want from us?
Saving The Sephardic Seder Menu
For Beejhy Barhany’s family in Ethiopia, Passover preparations included smashing its clay pots, pans and dishes and fashioning new ones that it would use during the holiday and then for the rest of the year. Sigal Shaye’s Yemenite family continues to create a border of green lettuce leaves, parsley and red radishes, symbolic foods for karpas and marror, around its seder table in Brooklyn.
La Kotcha
1. Place whole red and green peppers onto a large baking pan or cookie sheet and broil on top rack in oven until very soft and charred on all sides, about 30 to 35 minutes (you will have to flip and rotate the peppers every 10 minutes or so to make sure that you get all sides to blister). Remove from heat and place into a bowl covered tightly with plastic wrap for 10 to 15 minutes (this will help the skins to separate more easily). 2. Peel off the thin skins of each pepper and discard.
How Matzah Became A Household Item For Non-Jews In The Netherlands
ENSCHEDE, Netherlands (JTA) — For most matzah bakeries, Passover is their lifeline and only claim to financial viability. After the weeklong holiday, during which Jews are commanded to consume matzah to commemorate their ancestors’ hurried flight out of Egypt, demand for the famously tasteless cracker drops sharply. Except, that is, in the Netherlands.
Roasted Sweet Potatoes With Miso Tahini Glaze
Preheat the oven to 400 degrees. Place diced sweet potatoes in a single layer on a sheet pan, and drizzle with olive oil and salt. Roast for 25-30 minutes. Carefully turn halfway through the cooking time to ensure even browning. While the sweet potatoes roast, combine remaining ingredients to a saucepan and turn heat to medium-low. Whisk over low heat until smooth. Add a bit more water as needed. Drizzle potatoes with sauce before serving.
Layered Phyllo Dough with Pistachios and Rose Wa... Recipe
2. Combine the nuts, sugar, rose water, cinnamon, and 3 tablespoons of the melted butter in a medium-size bowl. Set aside. 3. Unroll the phyllo dough onto a countertop and gently smooth out with dry hands. With a kitchen scissors or very sharp knife, cut the phyllo in half widthwise—along the short end-and separate the dough, leaving it in two equal parts. 4. Take two sheets of phyllo dough and spread over the bottom of a well-greased 13 × 9 × 2-inch baking pan.
Easy Tamarind Sauce Recipe
Nutrients per serving (% daily value) Nutritional information is based on 20 servings. Calories 216kcal (11%) Calcium 38mg (4%) Vitamin C 14mg (23%) Vitamin A 22mcg RAE (1%) Potassium 451mg Magnesium 24mg Protein 1g Sugar 40g Fiber 4g Total Carbohydrate 57g Cholesterol 0mg (0%) Sodium 27mg (1%) Saturated Fat 0g (0%) Fat 0g (0%) Iron 1mg (4%)
Chicken with Prunes and Honey Recipe
1. Prepare the sauce. Place the prunes and soaking water in a small saucepan. Bring to a boil, then reduce the heat to medium-low and simmer, uncovered, for 10 minutes. Add the honey and cinnamon. Mix well and simmer until the prunes absorb some water and soften (they should be soft yet retain most of their shape), about 5 more minutes. Remove from the heat and set aside. 2. Prepare the chicken. Rinse the chicken under cold running water and pat dry with paper towels. Place on a plate. 3.
Rice with Lentils Recipe
1. Submerge the lentils in a medium-size bowl filled with cold water. Pick out small rocks and skim off any dirt and old shells that float to the surface. Drain. 2. Place the rice in a medium-size bowl, add cold water to cover, and let soak for 10 minutes. Drain through a fine-mesh strainer and set aside. 3. In a medium-size, heavy saucepan, combine the 2 cups water and lentils and bring to a boil.
Cheese Omelets Recipe
1. Place all the ijeh ingredients in a medium-size bowl and mix well. 2. Heat 4 tablespoons of the vegetable oil in a large skillet over high heat for 30 to 45 seconds, reduce the heat to medium, and drop 1 tablespoon of the cheese mixture at a time into the hot oil. Fry 3 to 4 portions at a time. Watch the skillet carefully, as the ijeh fry rapidly. When the edges of the patties start to brown and curl, turn and fry until both sides are puffy and golden, about 1 minute.
Green Peas with Allspice and Mushrooms Recipe
1. Heat the oil in a large saucepan over medium heat and cook the onions, stirring, until golden and soft, 3 to 4 minutes. Add the garlic and cook, stirring, until the garlic turns golden, about 1 minute. Add the mushrooms and cook until they begin to turn brown and soften, 3 to 4 minutes. 2. Add the water and peas. Cover and cook over medium heat for 8 minutes, stirring occasionally. Add the salt, pepper, and allspice and mix well. Cook for an additional 2 minutes.
Meatballs in Tomato-Cumin Sauce Recipe
1. Prepare the meatballs. Combine all the meatball ingredients, except the ice water, in a medium-size bowl and squeeze together with your hands until well blended and the meat is very soft. Shape into individual meatballs by rolling them between the palms of your hands, 1 tablespoon at a time. (Dip your fingers in the dish of ice water and keep your palms wet to keep the meat from sticking.
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