Tag Archives: Mediterranean

The Seder gift that is (really) “Too Good To Passover!”

Now that Purim is over, the countdown for Passover has begun! If you are hosting a Seder or invited to one as a guest, don’t forget to make Too Good To Passover a part of your holiday.

Please spread the word to your friends, colleagues, and family.
(And thank you for leaving a book review! 🙂 )

CLICK HERE TO ORDER in the U.S.A.

For those of you outside of the U.S. you can order my book and have it shipped directly from the local Amazon in the following countries:

CANADA
FRANCE
SPAIN
ITALY
GERMANY
U.K. & IRELAND
NETHERLANDS

Thank you,

JenniferAbadi_small

Jennifer

About Too Good To Passover
Too Good To Passover is the first Passover cookbook specializing in traditional Sephardic, Judeo-Arabic, and Central Asian recipes and customs (covering both pre- and post-Passover rituals) appealing to Sephardic, Mizrahic, and Ashkenazic individuals who are interested in incorporating something traditional yet new into their Seders.

A compilation of more than 200 Passover recipes from 23 Jewish communities, this cookbook-memoir provides an anthropological as well as historical context to the ways in which the Jewish communities of North Africa, Asia, the Mediterranean, and Middle East observe and enjoy this beloved ancient festival.

In addition to full Seder menus, Passover-week recipes, and at least one “break-fast” dish, each chapter opens up with the reflections of a few individuals from that region or territory. Readers can learn about the person’s memories of Passover as well as the varying customs regarding pre-Passover rituals, including cleaning the home of all hametz or “leavening,” Seder customs (such as reenacting the Israelites’ exodus from Egypt), or post-Passover celebrations, such as the Moroccan Mimouneh for marking the end of the week-long “bread fast.” These customs provide a more complete sense of the cultural variations of the holiday.

Too Good To Passover is a versatile and inspiring reference cookbook, appealing to those who may want to do a different “theme” each Passover year, with possibly a Turkish Seder one year, or Moroccan one the next.

See inside my book! Sample Spreads:

TooGoodToPassover_InteriorSpread_Iraq_1

TooGoodToPassover_InteriorSpread_Iraq_2TooGoodToPassover_InteriorSpread_Iraq_3TooGoodToPassover_JAbadi_KINDLE_cover_AFRICA_blog_outlined

The following 3 e-booklets are
also available on Amazon
:
E-BOOKLET 1: Seder Menus and Memories from AFRICA
(Pages 1-223/Chapters 1-6:
Algeria, Egypt, Ethiopia, Libya, Morocco, Tunisia)

E-BOOKLET 2: Seder Menus and Memories from ASIA
(Pages 225-473/Chapters 7-13:
Afghanistan & Bukharia, India, Iran, Iraq, Syria & Lebanon, Turkey, Yemen)

E-BOOKLET 3: Seder Menus and Memories from EUROPE
(Pages 475-665/Chapters 14-18:
Bulgaria & Moldova, Georgia, Greece, Italy, Spain, Portugal & Gibraltar)

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About Jennifer Abadi
Jennifer Abadi lives in New York City and is a researcher, developer, and preserver of Sephardic and Judeo-Arabic recipes and food customs. A culinary expert in the Jewish communities of the Middle East, Mediterranean, Central Asia, and North Africa, Jennifer teaches cooking at the Institute of Culinary Education (ICE) and at the Jewish Community Center Manhattan (JCC). She also offers private lessons and works for a variety of clients in the New York City area as a personal chef. In addition, Jennifer provides Jewish food and culture tours on Manhattan’s Lower East Side.

Her first cookbook-memoir, A Fistful of Lentils: Syrian-Jewish Recipes From Grandma Fritzie’s Kitchen is a collection of recipe and stores from her family. Too Good To Passover is her second cookbook.

My Passover blog is finally up and running!

I have to be honest and say that for a full two years I have been wanting to write a blog that had something to do with my love for food. But what specifically? Every day on my to-do list was written “Write Blog!”, but having to take care of two small children full time has made starting anything new quite difficult. A few months ago I started to think about the blog again more seriously, and then the topic came to me — why not write a blog to match the other project on my list: “Finish Passover Cookbook!”? And so here I am, posting my first entry in a blog ever about Sephardic Passover food, traditions, and memories. For now I only have a couple of hours a day (usually during my kids’ naptime!) to do everything else that needs to get done (emails, laundry, dinner, cleaning, work stuff…), but I will do my best to keep to my blog as regularly as possible.

Why a cookbook, and now blog dedicated solely to a Sephardic/Middle Eastern Passover?
Just as Thanksgiving is the most popular holiday enjoyed in the United States by Americans of all backgrounds (a billion-dollar industry with thousands of cookbooks around one food holiday alone!), Passover is the most popular and loved of all holidays in the Jewish calendar celebrated by Jews from all streams of Judaism. While most Jewish holidays have special foods associated with their celebration,
the commandment to eat special foods (such as the unleavened “cracker-bread” called matzah) or reject others (such as basic leavened bread), or consume symbolic foods as part of the seder meal (such as sweet charoset representing the freedom of our enslaved ancestors), gives food a central role in the holiday’s observance. Passover is also unique in that the holiday service takes place with family and friends of all generations sitting around a big table (or two) at home, as opposed to observing the holiday in a synagogue. As a result, seder customs and menus have become more elaborate and adventurous over the last ten years, with many families looking for new and alternative ways to weave in their old family traditions with more exotic and creative ones. For all of these reasons and more I felt it was necessary to not only write a cookbook that gathered all of the many delicious and exotic Sephardic Passover recipes from all over the world, but one that served as a reference-guidebook for the various traditions that went along with them as well. Most importantly, I wanted a book that preserved these traditions and special memories that are being lost with every generation.

My decision to now write a blog that is dedicated to Middle Eastern/Sephardic Passover dishes, customs, traditions, and memories is to motivate me to continue and complete my Passover cookbook.
I also need a platform to connect with others who may want to comment on what I have written, or even contribute recipes and their own memories and rituals associated with the holiday. It is my hope that through this blog I will bring together and preserve various Passover dishes with their stories that are in danger of being lost over the generations. It is also my hope that I will be inspired to create new traditions and recipes based on what I learn about in my virtual travels through time, country,
and community.

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