Sephardic Passover Recipes #2 of 2

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Turkish Eggplant Stew

Roasted Pepper Salad

Sweet & Sour Artichoke Hearts

Sephardic Wine and Fruit Pudding

 

 

* Exported from MasterCook *

 

TURKISH EGGPLANT STEW

 

Recipe By :Nava Atlas

Serving Size : 10 Preparation Time :0:00

Categories : Passover

 

Amount Measure Ingredient -- Preparation Method

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2 medium eggplants -- (2 pounds)

1 tablespoon olive oil

1 medium onion -- chopped

1 14-16 oz can diced tomatoes -- undrained

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

1 teaspoon sugar

1/4 cup chopped fresh parsley -- to taste (1/4 to 1/2)

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

(optional).

 

Description:

" For a Sephardic Passover Seder "

Source:

" http://www.vegkitchen.com/sephardic.html "

 

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Per serving: 27 Calories (kcal); 2g Total Fat; (47% calories from fat); 1g

Protein; 3g Carbohydrate; 0mg Cholesterol; 5mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2

Fat; 0 Other Carbohydrates

 

NOTES : 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.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

ROASTED PEPPER SALAD

 

Recipe By :Nava Atlas

Serving Size : 10 Preparation Time :0:00

Categories : Passover

 

Amount Measure Ingredient -- Preparation Method

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6 large green bell peppers

4 medium tomatoes -- diced

1 tablespoon olive oil

2 teaspoons lemon juice

2 cloves garlic -- minced (optional)

1 teaspoon paprika

Salt to taste

Lettuce leaves

 

Preheat the oven to 450 degrees. Place the peppers on a foil-lined baking

sheet; bake until skins are blackened on all sides, about 20 minutes.

Remove from oven and place peppers in paper bag; seal and set aside at

least 15 minutes. Peel off the skins, remove the stems and seeds, and cut

into 1-inch pieces.

 

Combine peppers with remaining ingredients; mix thoroughly. Cover and

refrigerate for 1 hour. Arrange lettuce leaves on serving platter and top

with the salad. Serve 1 or 2 lettuce leaves with each serving of salad.

 

Source:

" http://www.vegkitchen.com/sephardic.html "

 

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Per serving: 43 Calories (kcal); 2g Total Fat; (30% calories from fat); 1g

Protein; 7g Carbohydrate; 0mg Cholesterol; 6mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2

Fat; 0 Other Carbohydrates

 

NOTES : This traditional Moroccan salad is often served during the Passover

meal in the homes of Sephardic Jews.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

SWEET AND SOUR ARTICHOKE HEARTS

 

Recipe By :Nava Atlas

Serving Size : 8 Preparation Time :0:00

Categories : Passover

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 packages frozen artichoke hearts -- (10 ounce)

or 2 1-pound cans artichoke hearts (not

marinated) -- drained

1/3 cup apple juice

Juice of 1 lemon -- or to taste

2 tablespoons honey -- or to taste

1 Pinch salt

1/4 cup chopped fresh parsley

 

In a deep saucepan over medium heat, combine the artichoke hearts and apple

juice; bring to a simmer. Stir in enough lemon juice and honey to achieve

the desired sweet-sour taste. Add salt and simmer, uncovered,

until liquid is reduced slightly.

 

Transfer to serving plate; sprinkle with parsley.

 

Source:

" http://www.vegkitchen.com/sephardic.html "

 

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Per serving: 22 Calories (kcal); trace Total Fat; (1% calories from fat);

trace Protein; 6g Carbohydrate; 0mg Cholesterol; 19mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;

1/2 Other Carbohydrates

 

NOTES : This simple side dish is traditional to the Sephardic Passover

tables of several countries, including Turkey.

 

Nutr. Assoc. : 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

SEPHARDIC WINE AND FRUIT PUDDING

 

Recipe By :Nava Atlas

Serving Size : 24 Preparation Time :0:00

Categories : Passover

 

Amount Measure Ingredient -- Preparation Method

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1/2 cup chopped dried apricots

1/2 cup chopped dates

1/3 cup raisins

3/4 cup sweet Passover wine

2 eggs plus 2 egg whites -- beaten

1/4 cup honey

3/4 cup matzo cake meal

1 teaspoon cinnamon

2 tablespoons canola oil

2/3 cup finely chopped walnuts

 

Combine the dried fruits with the wine in a small mixing bowl. Let soak

overnight or for the good part of a day, then drain off any excess wine.

 

Preheat the oven to 350 degrees.

 

Combine the remaining ingredients in a mixing bowl, then stir in the soaked

fruits. Pour into an oiled 9- by 13-inch baking pan. Bake, covered, for 45

minutes, then uncover and bake for 15 minutes more, or until the pudding

looks dark but still moist and springs back at a gentle touch. Cool, then

cut into small squares or diamonds to serve.

 

Source:

" http://www.vegkitchen.com/sephardic.html "

 

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Per serving: 44 Calories (kcal); 1g Total Fat; (22% calories from fat);

trace Protein; 9g Carbohydrate; 0mg Cholesterol; 1mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0