Tag Archives: Passover

“Too Good To Passover” Book-Signings and Talks

“Too Good To Passover” Cookbook
Talk, Signing and Haroset Tasting

WHEN:
Sunday, March 4
11:15 am-1 pm

WHERE:
Glen Rock Jewish Center
682 Harristown Road
Glen Rock, NJ

EVENT: 
$5 entrance fee for non-Sisterhood Members;
Food donations for the local shelter welcome.

Signed copies of my new cookbook
“Too Good To Passover:
Seder Menus & Memories from
Africa, Asia, and Europe”
will be on sale following the talk
(cash preferred;  payment by check
or Chase QuickPay also accepted)

The following 3 tastes will be served:
(KOSHER: Parve)

Moroccan Haroset
(Cinnamon Dusted Date-Raisin “Truffles”
with Walnuts, Rolled in Cinnamon

Syrian Haroset
(Apricot Spread with Pistachios,
and Orange Blossom Water)

Portuguese Haroset
(Raisin and Banana Spread with Pistachios,
Ginger, Allspice, and Sangria)

RSVP:
sisterhood@grjc.org

 

“Too Good To Passover” Cookbook
Talk & Signing

WHEN:
Sunday, March 11
2—4 pm

WHERE:
Kehila Kedosha Janina
280 Broome Street

EVENT: 
Entrance FREE!
Signed copies of my new cookbook
“Too Good To Passover:
Seder Menus & Memories from
Africa, Asia, and Europe”
will be on sale following the talk
(cash preferred; check and PayPal
also accepted)

Kosher refreshments will be served.

RSVP:
museum@kkjsm.org
516-456-9336

 

“Too Good To Passover” Sephardic Seder
Cooking Class
(Meat/NOT KOSHER)

Each student will receive a signed copy
of my new cookbook:
“Too Good To Passover:
Seder Menus & Memories
from Africa, Asia, and Europe!”

WHEN:
Monday, March 12
10 am-2:30 pm

WHERE:
ICE (the Institute of Culinary Education)
225 Liberty Street

MENU:
Syrian Haroset with Dried Apricots, Pistachios,
and Orange Blossom Water

Moroccan Haroset “Truffles” with Dates,
Raisins, and Walnuts

Iranian Chicken Soup with
Chickpea Dumplings

Moroccan Potato Pie
Stuffed with Spiced Beef

Algerian Fish Dumplings
with Tomatoes & Fresh Coriander

Moroccan Stewed Prunes with Onions,
Cinnamon, and Roasted Almonds

Persian Pistachio Cake
wtih Cardamom Syrup

Italian Macaroons with
Almonds and Pignoli Nuts

TO REGISTER:
recreational.ice.edu
800.522.4610

 

“Too Good To Passover” Cookbook
Talk, Signing and Haroset Tasting

WHEN:
Sunday, March 18
4—5:30 pm

WHERE:
SAJ (The Society for the Advancement of Judaism)
15 West 86th Street
(Between Central Park West & Columbus Avenues)

EVENT:
Entrance FREE!
(Donations welcome to support learning at
SAJ’s Makom and Pela family education programs.)
Signed copies of my new cookbook
“Too Good To Passover:
Seder Menus & Memories from
Africa, Asia, and Europe”
will be on sale following the talk
(cash preferred;  payment by check
or Chase QuickPay also accepted)

MENU: The following 3 tastes will be served:
(KOSHER STYLE: Parve/Non-dairy)

Moroccan Haroset
(Cinnamon Dusted Date-Raisin “Truffles”
with Walnuts, Rolled in Cinnamon

Syrian Haroset
(Apricot Spread with Pistachios,
and Orange Blossom Water)

Portuguese Haroset
(Raisin and Banana Spread with Pistachios,
Ginger, Allspice, and Sangria)

QUESTIONS:
thesaj.org

REGISTER:
SAJ Registration Page

 

Sephardic Vegetarian Seder
Cooking Class

(Kosher: Dairy/Vegetarian)

Signed copies of my new cookbook
“Too Good To Passover:
Seder Menus & Memories from
Africa, Asia, and Europe”
will be on sale following the talk
(cash preferred;  payment by check
or Chase QuickPay also accepted)

WHEN:
Monday, March 19th
7-9:30 pm

WHERE:
JCC Manhattan
(Jewish Community Center)
334 Amsterdam Ave @76th Street

MENU:
Greek Haroset with Black Raisins, Oranges,
Walnuts, and Apple Cider Vinegar

Turkish Matzah Spread with Feta Cheese,
Paprika, Garlic, and Mint

Italian Matzah “Lasagna” with Crushed Tomatoes,
Basil, and Pot Cheese

Sephardic Carrot Salad with Cumin,
Raisins and Saffron

Egyptian Macaroons with
Toasted Walnuts, Pecans, and Dates

TO REGISTER:
jccmanhattan.org
646. 505.5713

 

Egyptian Passover Tasting & Demo Fundraiser
for the JDC (Jewish Joint Distribution Committee)


EVENT:
Suggested donation: $180/person
(fully tax deductible!)
—Your donation for this event will secure
your registration, while allowing the JDC to provide
lifesaving support and food for one of the poorest
Jews in the world for 8 months!

A signed copy of my new cookbook
“Too Good To Passover:
Seder Menus & Memories from
Africa, Asia, and Europe”
is included with your donation/registration!

WHEN:
Monday, March 26th
6-7:30 pm

WHERE:
450 West 17th Street
Social Room on 14th Floor

MENU: The following tastes will be
served 
(KOSHER: Dairy/Vegetarian):

THE FOLLOWING WILL BE DEMONSTRATED
AND SERVED:
Beignets de Fromage:
Matzah-Cheese Fritters with Honey & Silan

THE FOLLOWING TASTES WILL BE SERVED:
Moroccan Haroset Date-Raisin “Truffles” Rolled in Cinnamon
Syrian Apricot Haroset with Pistachios and Orange Blossom Water
Italian Date-Banana Haroset with Oranges, Cinnamon and Cloves

TO REGISTER:
Donate.JDC.org

TO REGISTER:
Please contact Tarang Jagota
tarang.jagota@jdc.org

“Too Good To Passover” Cookbook Now Available!

Dear Friends,

Happy new year!

After 9 years of doing research, conducting interviews, and developing recipes, I am happy to announce that my new cookbook: Too Good To Passover: Sephardic & Judeo-Arabic Seder Menus and Memories from Africa, Asia and Europe is finally available!

I appreciate your support by following my blog these last few years.
Please help me to make this cookbook a success by ordering a copy on Amazon,
and spreading the word to your friends, colleagues, and family.
The more books I sell, the better ranking it will have!

CLICK HERE TO ORDER!

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

I am now scheduling talks and book-signing events for the winter and early spring leading up to Passover. If any of you know any journalists I could send a review copy to, or have connections with any radio shows or TV networks for me to discuss my book, please let me know.

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)

Jennifer_WritingRecipe_3BW

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. Her second cookbook, Too Good To Passover is her second cookbook.

Is the American Passover Macaroon a Descendant of the Alsatian Macaron?

Last summer I visited Colmar, a town in the northeastern region of Alsace bordering Germany, that looked like it was right out of a Disney fairly tale. Since the 17th century, Alsace moved back and forth under German and French control, and walking through Colmar I could easily see the influence of both in its architecture as well as its food. The Jewish community of Alsace is one of the oldest in Europe, dating back to the 11th century, and at its peak in 1870 came to about 35,000.1 In doing a little research online, I came across a paper by the sociologist Anny Bloch-Raymond noting that the first major influx of Jews from the Alsace-Lorraine region and Germany to America was from 1820 to 1860 (with the majority settling in New York from 1830-1850  2) for economic reasons, while the later wave of immigration from 1872-1918 was because of cultural and political reasons.3

Macaroons_Alsace_4

While meandering along Colmar’s winding streets, I noticed a local bakery that sold unique Alsatian pastries. When I got close enough to take a better look, I discovered small parcel-shaped cakes called macarons that looked exactly like the Passover macaroons I had grown up with in New York!

Macaroons_Alsace_3

I eagerly purchased a variety of flavors ranging from orange, passion fruit, and rum raisin, to almond, pistachio, and chocolate. When I tasted them, the texture was similar to the American-Jewish coconut-based macaroon, but the flavor was richer (and well, better). I went back to ask the woman working in the store if these macarons had any flour in them, and she explained that while it was mostly made of dried ground coconut, or contained ground nuts (such as pistachios or almonds), there was indeed some kind of regular flour mixed in (which explained the difference in texture).

Macaroons_Alsace_1

It appears to me that the Alsatian-German macaron that I tasted in Colmar is directly related to the Jewish-American Passover macaroon, brought over by German and Alsatian Jewish immigrants who settled in New York and other northeastern cities in the United States in the late 19th and early 20th centuries. The macaron (made with dried coconut and/or nuts, flour, egg whites, and sugar) likely evolved into the macaroon (made with the same ingredients, minus the flour), which made it perfect for serving during Passover when flour is avoided.

FOOTNOTES:

1 Dreyfus, Jean-Marc. “Histoire et mémoire des Juifs d’Alsace : recherches actuelles.” Seminar November -June, 2006-2007.

2 Bloch-Raymond, Anny. “Enemies abroad, Friends in the United States: Jewish Diaspora from Alsace-Lorraine vs. Jewish Diaspora From Germany, 19th century-20th century.” CNRS November 16, 17, 2002, Dickinson College, published by the Clarke Center, Contemporary Issue series, nov. 2004, p. 8.

3 Bloch-Raymond, Anny. 1995. “A la merci de courants violents, les émigrés juifs de l’Est de la France aux Etats-Unis. In Revue des sciences sociales de la France de l’Est,” (22) 110-121.

In Honor of Women’s History Month: The Ma’yan Passover Haggadah

Ma'ayanHaggadah_Outline_72dpi

©Cover Illustration by Jennifer Abadi

While doing my spring/Passover cleaning, I came across this women’s haggadah that I had once illustrated for Ma’yan, the Jewish Women’s Program at the JCC. In the mid ’90s, Ma’yan held their first annual feminist Passover Seder in New York City, which became a tradition that continued for many years. Since then feminist Seders have been held throughout the United States to call attention to the roles that Jewish women have played in our history, as well as to encourage female leadership in the future. In honor of Women’s History Month, commemorate Miriam — the sister of Moses — who helped the Israelite women while fleeing Egypt. Take a moment to reflect upon strong and positive female role models who strive to make a positive impact on women in modern society. As we approach the Passover holiday, think about what you can add to your Seder ceremony to make the Passover experience more meaningful and inclusive.

From Haman to Pharoah: Common symbolism in Purim and Passover.

Hamantaschen_Micah_Sacha_6web

The holiday of Purim has some parallels to Passover, and marks the beginning of the 30-day countdown to the Seder. In both cases we retell a time when the Jewish people faced near extermination and were saved. On Purim we read in the Book of Esther, how Haman (the evil vizier of King Ahasuerus) tried to annihilate the Jews and Queen Esther stepped in to save them. During Passover we retell the story of the Book of Exodus when Moses saved our ancestors from the evil Pharoah by bringing us out of Egypt.

HamantaschenMaking_7web

Interestingly enough, the original date when Haman first cast his lot (to choose when to destroy the Jews) was the 13th of Nisan, while the 14th of Nisan (the first eve of Passover) was when Queen Esther called for the Jews of Susa to join her in a 3-day fast before appealing to the King to protect her people. (It was later that the fast dates were set to begin on the eve of Purim — the 13th of Adar.)

HamantaschenMaking_2web

Food in many Eastern cultures, and especially in Judaism, plays an important role in commemorating particular moments in our history. By consuming matzah —
“the Bread of Affliction” — we relive the story of Passover by recalling when our ancestors fled through the desert without having enough time for the bread to rise. During Purim,
we destroy Haman’s evil plan to kill all the Jews by eating stuffed pastries that symbolize his pocketful of lots (for selecting the date for annihilation), or money (to bribe the king). The most well known Purim pastries in the United States (brought over by German Jews) are called Hamantaschen, meaning, “Haman’s pockets” in Yiddish/German, and while we often see them filled with either prune or apricot filling, the original pastries had poppy seeds, and were based upon popular German cookies called, Mohntaschen (meaning, “poppy seed pockets”).

HamantaschenMaking_4web

I decided to prepare Hamantaschen this year as a way to kick off my preparations for Passover, as well as teach my kids how to make them. To give a slight Middle Eastern flavor I added a few teaspoons of orange blossom water to the apricot jam, and I cooked down prunes with dates, cinnamon, and a little sugar for my own homemade prune butter (blending it until very smooth in the food processor). I don’t have a cookie recipe of my own to share, but you can follow one of the hundreds of good ones out there, and try my idea for the fillings.

HamantaschenMaking_1web

Chag Sameach!

Hamantaschen_StarDavid_4web

Check out my sister’s Purim story!

 

 

Free Syrian Pistachio Passover Macaroon Demo at the Broadway Panhandler this Saturday, March 19th!

Macaroons_Syrian_Pistachio11_web

Come on down this Saturday afternoon for a free demo and tasting of my Syrian Pistachio & Orange Blossom Water Passover Macaroons at the Broadway Panhandler before this legendary store closes its doors for good. (My girls Micah and Sacha will be assisting!)

The Broadway Panhandler
65 East 8th Street
Saturday, March 19th
2:30-4PM

 

Revisiting the Egyptian Sofrito: Test 3 is the charm.

had neither tasted nor even heard of a sofrito until one year while visiting family in France, my husband and I were invited to the home of Dinah Franco — a Sephardic Jew of Egyptian descent. Sofreír in Spanish means to sauté or “lightly fry,” and in Spanish, Portuguese, Caribbean and Latin American countries, a sofrito is a type of sauce made by cooking a lot of garlic, onions, and spices with various vegetables for a long period of time over low heat, so that it can be used as a base for cooking meat, other vegetables, beans or rice dishes.

The following recipe is one that I recreated after having tasted Dinah’s, which combines nutmeg, ginger, cloves, and turmeric, with a lot of garlic and onions. When I was first developing this dish I focused on getting the right balance of seasonings and ingredients down on paper, and when I later tested my recipe I found that the result was more like a soup than a stew. In this most recent third attempt I used a lot less liquid to braise the meat and cooked it over a lower heat for a longer period of time. The overall result was a thick, rich sauce that took on the flavor of the meat, and more of what a true sofrito should be.

Beef_Sofrito_Step1_blog

STEP 1: Gather and prep your ingredients (3 pounds beef stew pieces, 4 cups onions, parsley, 1 to 2 cups coriander leaves and/or parsley leaves, 4 to 5 tablespoons garlic, spices, 1 to 1 1/2 teaspoons kosher salt, black pepper).

Beef_Sofrito_Step2_blog

THE SPICES: 1/4 teaspoon cloves, 1 teaspoon ginger, 2 teaspoons turmeric, and 1/2 teaspoon nutmeg.

Beef_Sofrito_Step3_blog

Beef_Sofrito_Step4_blog

STEP 2: Brown the meat in a large heavy-bottomed pot with a little oil over high heat, then pour into a separate bowl along with all of its liquid.

Beef_Sofrito_Step5_blog

STEP 3: Add a few tablespoons of oil to the same pot (no need to wash) and cook onions over medium-high heat until soft and transparent, but not browned. Add the garlic and while stirring, cook for 30 seconds.

Beef_Sofrito_Step6_blog

STEP 4: Add the spices, salt, and pepper, mix, and cook over medium heat for about 1 minute.

Beef_Sofrito_Step8_blog

STEP 5: Return browned meat and all of its liquid plus about 1 cup cold water to the pot. Add the chopped herbs and mix well. Bring to a boil over high heat, then reduce to a medium-low heat, cover, and simmer for 1 1/2 hours. Uncover and cook an additional 1/2 hour until sauce has reduced and meat is so soft it can be easily cut with a spoon. (Note: If you like, you can scatter a few cups of potato pieces over the top and cook it with the meat for the last 1/2 hour as well.)

Beef_Sofrito_Step9_blog

STEP 6: Dinner is served.

 

 

 

 

 

Thanksgiving and Passover: Celebrations of freedom and new beginnings

Matzah_Cranberries_Thanksgiving

Yesterday a friend asked me if I would be posting something in my blog about Thanksgiving, and my immediate response was no. (After all, it’s only about Passover.) But then I got to thinking and realized that not only could I write something that linked the two celebrations together, but that I absolutely should. (See an earlier post about creating a Thanksgiving Seder plate.)

Like Passover, the Thanksgiving festival itself takes place not in a temple of worship, but directly at the dinner table amongst family and friends. One of the nicest things about Thanksgiving is that it is a national holiday (specifically American/Canadian), celebrated by all faiths and backgrounds. While Passover may be a Jewish holiday, it is probably the only one celebrated by all levels of Jewish observance, from the most secular to the most traditional.

Each celebration coincides with the harvest — Passover in the spring, and Thanksgiving in the fall — where special foods available during each particular season are central to the meal. During Thanksgiving we go out of our way to prepare dishes that utilize foods native to the Americas, such as corn, cranberries, turkey, sweet potatoes, pumpkins, and pecans, which over time have become symbols of the holiday itself. During Passover, varying Jewish communities make a special effort to prepare foods using fresh spring produce, such as a variety of greens, herbs, vegetables, and fruits, while matzah (the unleavened bread symbolic of Passover), is often incorporated into dishes as well.

Finally (and most significantly) each of these two holidays is an opportunity for us to teach our children (and remind ourselves) about important moments in our history when people were persecuted for their differences and forced to flee for a better, more open life. For the Pilgrims it meant traveling for two treacherous months by sea from Europe, to an unknown life in the New World, for the chance to to worship freely and live life in a new way. And for the Israelites the Bible tells of how enslavement in Egypt forced them to wander through the “wilderness” or desert for forty years just to escape the wrath of the Pharaoh, the king of Egypt, in hopes of rebuilding their lives in the Promised Land.

In summary, Thanksgiving as well as Passover represents the will to free oneself from an oppressed life, as well as the strength to start anew, despite the many obstacles and difficulties that might be encountered along the way. During this holiday season when we think about what we are thankful for, let us remember not only those in the past who have succeeded in finding and building a freer life,
but for those today who who have only started their journey.

A Seder Plate for Rosh HaShannah? (It’s not just for Passover!)

RoshHashanna_SederPlate_4_blog

Did you know that in some Sephardic homes there is the custom of presenting a special Seder plate before the Rosh HaShanna meal, just like one does for the Passover Seder? Eight symbolic foods (Simanim) are selected and arranged on a platter to ensure a happy, healthy, and prosperous new year, and while certain ones may physically represent an idea (such as using pomegranates to symbolize fertility and abundance because of the many seeds within), another less obvious food choice may be made simply because its name in Hebrew sounds like another Hebrew word with a different meaning (for example: using a leek because its Hebrew word karati sounds like karat meaning “to cut off,” implying the hope of breaking away from one’s enemies). Below is a quick guideline or listing of the types of things often used on a Rosh Hashanna Seder plate:

For the New Year, we eat foods that symbolize the following:
Luck

Abundance (foods that are plentiful)
Mitzvot (good deeds)
Fertility, Life (foods that are round, continuous, plentiful)
Leadership
The act of breaking away from evil, enemies and bad things

 

VARIOUS FOODS USED TO REPRESENT THE FOLLOWING IDEAS:

happiness, prosperity, good luck and success:
Aniseed, round challah with raisins added, sweet wine, stuffed foods like gefilte fish,
tzimmes (sweet stew: carrot, sweet potatoes, prunes, raisins, sometimes meat)

fertility:
Apples, pears (first fruits of season from the tree,
dipped in honey, sugar, or sesame seeds for abundance and extra sweetness)

good deeds (mitzvot) and abundance:
Pomegranate seeds (belief that there are as many seeds — 613, as there are mitzvot)

peace:
Dates (Hebrew word for date is tamar and is related to word tam meaning, “to end” in hopes
that our enemies will end)

happiness: Gourd, pumpkin, butternut or acorn squash (Hebrew word for gourd is kara, which also means “to announce,” and rhymes with a similar sounding word meaning “to rip apart”)

freedom: Spinach, collard greens, Swiss chard, kale, beet leaves
(Hebrew word for beets is seleka and related to root selek meaning, “to depart” or “remove” implying that enemies and bad luck be taken out; Aramaic word for leafy green, like spinach, is silka)

friendship, freedom from enemies: Leeks, chives, scallions, spring onions
(Hebrew word for leek is karati and sounds like karat meaning “to cut off,”
implying from one’s enemies)

leadership: Whole Fish (with head left intact), ram’s head, head of cabbage, garlic
(“Head” of year, leaders to all nations, poor and powerless, move forward/ahead/progress)

commemorating tribulations, difficulties, struggles, and hardships of past year:
Savory and bitter foods

prosperity: String beans, peas, beans (plentiful, abundant, round/circle of life)
(Hebrew word for beans is lubia, sounds related to Hebrew word lev meaning “heart,”
and rav meaning “many”)

NOTE: Some refrain from eating lemon or salt fearing that it will bring bad luck in coming year.

SHANA TOVA METUKA!

Four Generations Come Together for Algerian Boulettes with Green Peas

David Rak's grandmother Ginette (seated left), clockwise: David' mom X, David's Dad X, David's wife Jennifer, David (center), and his youngest daughter Léa

David Rak’s grandmother Ginette (seated left), David’s parents Nicole and Robert Rak (standing in back),                 David and Jennifer Rak (center and right), and their youngest daughter Léa (on David’s lap 🙂 )

Each spring, Ginette Cohen would pack her suitcase with quatre épices and a box of Spigol spice packets, and fly from France to New York City to visit her grandson David Rak for his birthday. In his tiny Harlem kitchen, she would prepare the dish that he most longed for: Les Boulettes, and a few weeks ago I was lucky enough to catch her on a visit and learn her secrets. Ginette explained to me that for other occasions, these meat patties would be coated in semolina and served over couscous, but during Passover they were instead dusted with matzah meal and served over steamed crushed matzah. Proudly served on all occasions, Boulettes gives delicious new meaning to Algerian-Jewish comfort food.

The following is a visual recipe for Boulettes:

Boulettes_Step1_blog

Step 1: Combine ground lamb and beef, eggs, broken up matzah, almond flour, onions, garlic salt, pepper, nutmeg, allspice, cloves, cinnamon, cumin, turmeric, saffron, mint, coriander, and parsley in a large bowl.

Boulettes_Step2_blog

Step 2: Roll meat into large balls and roll lightly in the semolina or matzah meal.

Step 3: Place all coated meatballs onto a cutting board or tray and flatten slightly into patties.

Step 3: Place all coated meatballs onto a cutting board or tray and flatten slightly into patties.

Step 4: Dip patties into beaten eggs.

Step 4: Coat patties into beaten eggs.

Step 5: Gently place patties into a pan with very hot oil to fry until dark golden-brown on both sides.

Step 5: Gently place into a pan with very hot oil and fry until dark golden-brown on both sides.

Boulettes_Step6_blog

Step 6: Simmer boulettes with peas in a broth made of water, onions, salt, turmeric, and saffron for 1 hour.

Boulettes_StepFinal_blog

Step 7: Serve!

 

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