A SEPHARDIC VEGETARIAN SEDER

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DATE HAROSET

Makes 8 to 10 servings

 

Sephardic harosets vary widely according to culture and use a far

greater

variety of ingredients than the Eastern European counterpart. One of

the

hallmarks is the use of

dried fruits. This recipe is an amalgam from several cultures.

 

1 cup pitted dates

1/2 cup dried apricots

1/3 cup walnuts

1/3 cup almonds

1 teaspoon cinnamon

1/4 teaspoon ground ginger

1/3 CUP orange juice

2 tablespoons sweet red Passover wine

 

Combine all the ingredients in the container of a food processor.

Process

until finely chopped. Pat into a serving container, then cover until

needed.

 

 

LEMONY LEEK AND MUSHROOM SOUP

Makes 8 to 10 servings

 

Leeks are a favorite vegetable among Sephardic Jews and, heightened

with the

lemony flavor, welcome spring in this Greek-influenced soup.

 

Stock:

 

7 cups water

1 cup chopped onion

green parts from 2 leeks, well washed

4 sprigs parsley

1 large celery stalk, coarsely chopped

2 vegetable boulllon cubes

 

2 tablespoons olive oil

4 large leeks, white and lightest green parts only, chopped and well

rinsed

2 medium turnips, peeled and cut into 1/2-inch dice

1 large celery stalk, diced

2 bay leaves

14 1/2-ounce can imported tomatoes with liquid, chopped

12 ounces white mushrooms, sliced

juice of 1 lemon, or more to taste

salt and freshly ground pepper to taste

2 to 3 tablespoons minced fresh parsley

2 to 3 tablespoons minced fresh dill

matzo farfel (coarse crumbs made of matzo flour, available in boxes

from the

supermarket) for garnish, optional

 

Combine all the ingredients for the stock in a soup pot or large

saucepan.

Bring to a boil, then cover and simmer for 30 minutes. Let stand

until

needed, then strain before

using. Heat the oil in a large soup pot. Add the chopped leeks and

sautee

over moderate heat, stirring frequently, until the leeks just begin

to go

limp. Add the stock, turnips,

celery, and bay leaves. Bring to a boil, then cover and simmer for 10

minutes.

 

Add the tomatoes and mushrooms and continue to simmer until the

vegetables

are tender, another 15 to 20 minutes. Season to taste with lemon

juice, salt,

and pepper.

Remove from the heat.

 

Allow the soup to stand for several hours, or cool and refrigerate

overnight.

Before serving, heat through as needed. Stir in the parsley and dill.

If the

vegetables seem

crowded, adjust the consistency with more water, then adjust the

seasonings

and lemon juice. Top each serving with a sprinkling of matzo farfel

if

desired.

 

 

 

EGGPLANT MATZO MINA

Makes 8 to 10 servings

 

Matzo minas, which are layered casseroles or pies, were once

described by a

woman from Bologna, Italy, as matzo lasagnas. A fitting description,

though

these are made in

many variations by Sephardic Jews of various cultures. Here is one of

definite Italian influence, which will certainly remind you of an

eggplant

lasagna.

 

2 medium eggplants, about 2 pounds total

2 tablespoons olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

15-ounce can tomato sauce

14-ounce can imported plum tomatoes, drained and chopped

2 to 3 tablespoons minced fresh parsley

1/2 teaspoon each: dried oregano, dried basil, and paprika

salt and freshly ground pepper to taste

6 matzos

1 pound mozzarella-style soy " cheese "

 

Preheat the broiler.

 

Cut the eggplants into 1/2-inch slices and peel. Brush lightly with

oil and

broil on each side until tender.

 

Heat the oil in a deep saucepan. Add the onion and garlic and saute

until

golden. Add the tomato sauce, tomatoes, parsley, and seasonings.

Bring to a

simmer and cook over

low heat, covered, for 15 minutes.

 

Break each matzo into three strips. Fill a shallow casserole dish

with

lightly salted water. Place the matzo strips in it for 2 to 3 minutes

until

pliable but not mushy. Remove

carefully to a plate,

 

Preheat the oven to 350 degrees.

 

Lightly oil a large, shallow baking casserole and layer as follows: a

thin

layer of sauce, a layer of eggplant, a layer of matzo, and a layer of

cheese.

Repeat. Bake for 35 to 40

minutes, or until the cheese is touched with brown spots.

 

TURKISH EGGPLANT STEW (to replace the matzo minahs maybe)

 

Serves: 8 to 10

Eggplant is always abundant in the Mediterranean, so it is not

unusual to

find eggplant on the Sephardic Seder table. It is unusual, however,

for

Ashkenazic Jews to eat rice during Passover, so it is optional for

this

stew.

 

2 medium eggplants (2 pounds)

1 tablespoon olive oil

1 medium onion, chopped

14- to 16-ounce can diced tomatoes, undrained

Juice of 1/2 to 1 lemon, or to taste

1 teaspoon sugar

1/4 to 1/2 cup chopped fresh parsley, to taste

Salt and freshly ground pepper to taste

Cooked rice (optional)

 

Preheat the oven to 450 degrees.

 

Prick the eggplants in several places with fork; place on a foil-

lined

baking

sheet. Bake until softened and collapsed, about 45 to 55 minutes.

Cool,

slice open and scoop the pulp from the skin. Discard the skin and

chop

the

pulp.

 

In a large, heavy saucepan, heat the oil over medium heat. Add the

onion;

sauté until golden, 5 to 7 minutes. Add eggplant, tomatoes, lemon

juice

and sugar. Simmer gently, covered, 20 minutes. Add the parsley, then

season with salt and pepper. Simmer 10 minutes more. Serve alone or

over

rice.

 

ARROZ DE SABATO

(Sabbath Rice Pilav with Saffron)

 

When it comes to Passover, Sephardic Jews have the custom of eating

rice,

legumes, corn and green beans, all foods that are outside the pale

for

Ashkenazic Jews. This diet developed partially because of the absence

of

potatoes and root vegetables as a substitute bread staple during the

holiday,

and also because of a less exclusionary philosophy on the part of

Sephardic

rabbis who were responsible for setting the culinary standards for

this

holiday.

 

To make Arroz de Sabato:

 

Follow the directions below for Plain Rice Pilav, adding 1 bay leaf

and 1/4

teaspoon saffron threads dissolved in 1/4 cup boiling water to the

rice

together with the stock. Cook as directed. The rice gets a beautiful

yellow

color and a heady aroma from the saffron and bay leaf. The bay leaf

will be

resting on top of the rice at the end of cooking. Remove and discard

it

before serving. Serve as a side dish with a meat, fish, or vegetarian

entree.

 

Plain Rice Pilav

Servings: 6 - 8

 

2 cups long grain white or brown rice

3 tablespoons olive oil

1 scant teaspoon salt

4 - 5 cups chicken stock or vegetable stock

 

1. Preheat the oven to 350 degrees F.

 

2. If using white rice, you will need 4 cups stock. If using brown

rice you

will use 5 cups

stock.

 

3. If using white rice, place the rice in a colander and rinse it in

the sink

in cold water until the water runs clear. Allow the rice to drain and

dry for

20 minutes. If using brown rice, skip this step.

 

4. Over medium heat, heat the olive oil in a casserole with a tight

fitting

lid. Saute the rice in the oil until it starts to brown.

 

5. Sprinkle the salt over the rice and pour in the stock. Cover

tightly and

place in the oven.

Bake for 35-40 minutes (white rice) to 1 hour (brown rice). When the

pilaf is

done, all of

the liquid will have been absorbed. A lovely aroma will fill the room

when

you open the lid of the pot. Serve immediately as a side dish with a

meat,

fish or vegetarian entree.

 

 

The Sephardic Kitchen

by Rabbi Robert Sternberg

 

SAUTÉED CARROTS WITH ALMONDS

Makes 8 to 10 servings

 

2 1/2 tablespoons margarine

2 pounds carrots, thinly sliced

1/4 cup apple juice

1 tablespoon lemon juice

2 to 3 tablespoons minced chives

1/2 cup sliced almonds

dash salt

 

Heat the margarine in a large skillet. Add the carrots and sauté over

moderate heat, stirring frequently, until crisp-tender and beginning

to turn

golden, about 10 to 15

minutes. If the skillet begins to turn dry, sprinkle in some of the

apple

juice while sautéing. When the carrots are crisp-tender, add the

remaining

apple juice and sauté,

stirring, until it is absorbed. Stir in the remaining ingredients,

then

transfer to a serving container.

 

SEPHARDIC ORANGE AND OLIVE SALAD

 

You can see the Spanish and Moorish influences on Sephardic cuisine

in this

salad; a refreshing counterpoint to the richness of the rest of the

meal. The

Spanish often combine orange with greens, and this custom is still

practiced

by

many of the Spanish-speaking (Sephardic) Jews of the world.

 

INGREDIENTS:

Two heads Romaine Lettuce

1 bunch Watercress

½ cup pitted, black Oil Cured Olives, sliced in half

½ Red Onion, (cut into small dice)

2 Blood Oranges, peeled and cubed

Dressing

½ cup Extra Virgin Olive Oil [spanish is preferred, but Italian is ok]

Salt to taste

Black Pepper to taste

¼ cup Orange Juice

2 tablespoons Agave necter

 

1. Wash and dry the romaine and the watercress. Toss in a large bowl

with

the other ingredients. Add freshly ground black pepper to taste - the

olives may be salty so don't add any salt here.

2. Prepare the dressing, seasoning it to taste. Slowly pour the

dressing over

the salad while tossing well to coat all. Be careful not to use too

much

dressing for the amount of greens.

3. Garnish with very thin slices of blood orange and blood orange

zest.