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Recipes for Sephardi Passover, Page 4

These foods are kosher for Passover in keeping with Sephardi traditions, and include kitniyot (legumes, rice, etc.). For a list that does not include recipes with kitniyot, please go here.

salad-with-figs2

Green salad with figs and herb-yogurt dressing

As Rosh Hashana approaches, the many symbols of the holiday are again appearing in the markets. There are plump pomegranates bursting with seeds, and juicy green and purple figs, one of the biblical seven species. OK, figs have actually been in season for a while now, but as the holiday …

bottleneck-squash1

Stuffed bottle squash, Nazareth style

The night before I was scheduled to visit her in Nazareth, my friend Jida called me. “I have bad news,” she said. “Tomorrow is Eid. Everything is going to be closed.” She added, “I know how much you like the market.” Well, I do like Nazareth’s market, but I was …

cherry-arak-sorbet

Sorbet with arak and cherries (or stone fruit)

I’ve been on somewhat of an arak kick lately. See, I don’t really like arak — I can’t drink it straight, and I despise licorice. But it turns out that I quite like this anise-flavored liquor as a seasoning. Kind of like vanilla extract. I don’t think I’d like to …

watermelon-arak

Watermelon with arak and basil

We have a watermelon problem. You see, we went a little watermelon crazy at the farmer’s market. Watermelon is one of those things I can’t really buy on my own — it’s too heavy. But here I was with my husband at the Tel Aviv port, and here was a …

pickles

Homemade pickles for cucumber season

This is what we call cucumber season. It’s that sultry time of year when everyone is on vacation and the only thing that’s happening is cucumbers are ripening on the vine. This year we’re having an unusually exciting cucumber season, with the largest social protests in decades, but at least …

squash-rosewater-salad

Salad with roasted squash and lemon-rosewater dressing

Rosewater adds a fresh, fragrant hint to this salad, and it turns out to be a lovely complement for roasted squash, too. Who would have known? The Moroccans, apparently. Chef Kamal Albaz at Al Maghreb makes a lovely salad of thin slivers of cucumber seasoned with rosewater. The menu simply …

A bowl of okra. Simple.

Steamed okra, and a recipe writer’s dilemma

The fundamental premise of a recipe is that individual ingredients may be improved if you combine them in various ways. And thus the Israeli summer presents the recipe writer with a dilemma — the summer fruits and vegetables, at the peak of their season, are so full of flavor that …

grandmas-rice

Grandma’s rice — the taste of love

Grandma’s rice is the only dish I remember my Grandma Bea ever making. She wasn’t cooking much by the time I was born, and as it was, she never learned to make the labor-intensive burekas, bulemas and boyos of her mother’s generation. That wasn’t her era. While her aunts gathered …

chestnut-squash-wild-rice

Acorn squash stuffed with wild rice and walnuts

No people, this isn’t a winter vegetable, at least not in Israel. Indeed, its vibrant yellow flesh sings of summer. And what better way to serve a summer vegetable than stuffed with fresh herbs? These little acorn squash — known as chestnut squash in Hebrew — are not among the …

carmelized-matzo-cafe-liz

Chocolate-covered caramelized matzo

This chocolate-covered caramelized matzo is so good that I initially thought of publishing it as a way to finish up matzo after Passover — as in, matzo worth eating even when you don’t have to. But why save the good stuff for last? Why not start the holiday out right?