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Burekas

2 Tammuz 5769 – June 24, 2009
These popular little puff pastry parcels are usually filled with potatoes, mushrooms or spinach and cheese. They can be served as snack, as finger foods at a Shabbos kiddush, or as part of a summer picnic. They are a genuine Sephardic-Jewish creation, copied by others throughout the Eastern Mediterranean. They can be served hot or cold; you can prepare them in advance, and then freeze, unbaked. Just pop them into the oven when needed.

Roasted Red Pepper and Carrot Soup

1 Nisan 5769 – March 26, 2009
Soup is one of the best starters for a Seder meal because it is so easy and quick to serve, especially if you have a large crowd at the table. This recipe is a delicious, vibrant and tasty soup, which can be made in advance and uses readily available low-fat Pesach ingredients. Cooked with garlic and basil, it is full of the flavor of the Mediterranean and provides a delightful change from regular carrot soup.

Roasted Red Pepper and Carrot Soup

Soup is one of the best starters for a Seder meal because it is so easy and quick to serve, especially if you have a large crowd at the table. This recipe is a delicious, vibrant and tasty soup, which can be made in advance and uses readily available low-fat Pesach ingredients. Cooked with garlic and basil, it is full of the flavor of the Mediterranean and provides a delightful change from regular carrot soup.

Persian Chicken With Mint, Parsley & Dried Fruit

22 Adar 5769 – March 18, 2009
This colorful Persian Chicken dish with mint, parsley and dried fruit is perfect for Passover as it is easy to prepare and ideal when you have extra guests. As I use the breast of chicken, there is no carving involved and serving is straightforward. The recipe is cooked in a delicious flavored turmeric stock, so should your Seder go on for longer than expected, the chicken will not dry out. Sephardim would tend to serve it with rice, but in my Ashkenazi household, I serve it with roasted potatoes.

Persian Chicken With Mint, Parsley & Dried Fruit

This colorful Persian Chicken dish with mint, parsley and dried fruit is perfect for Passover as it is easy to prepare and ideal when you have extra guests. As I use the breast of chicken, there is no carving involved and serving is straightforward. The recipe is cooked in a delicious flavored turmeric stock, so should your Seder go on for longer than expected, the chicken will not dry out. Sephardim would tend to serve it with rice, but in my Ashkenazi household, I serve it with roasted potatoes.

Gazelle Horns

2 Adar 5769 – February 25, 2009
I like to put these pastries in a basket for Purim as they make ideal Mishloach Manot.

Orange Chanukah Dreidel Cookies

22 Kislev 5769 – December 19, 2008
The dreidel is one of the best-known games during Chanukah. This four-sided spinning top has four letters: Shin, Hey, Gimmel and Nun.

Orange Chanukah Dreidel Cookies

The dreidel is one of the best-known games during Chanukah. This four-sided spinning top has four letters: Shin, Hey, Gimmel and Nun.

Lamb Stew With Dill And Olives

30 Tishri 5769 – October 29, 2008
This recipe is Sephardi; the flavours of turmeric and lemon amongst its ingredients reflect its Syrian origin.

Lamb Stew With Dill And Olives

This recipe is Sephardi; the flavours of turmeric and lemon amongst its ingredients reflect its Syrian origin.

Tzimmes Chicken

2 Tishri 5769 – October 1, 2008
Come Rosh Hashanah and Sukkot, there are extra guests for dinner; I am always looking for a tasty family meal that everyone will enjoy.

Carrot Kugel

18 Elul 5768 – September 18, 2008
In my estimation, kugels are dishes especially for Yom Tov and Shabbat, regardless of their variety.

Strawberry and Vanilla Tartlets

19 Av 5768 – August 20, 2008
Most fruits can be bought all year, but you can't beat the true American strawberry that is in season between June and September.

Baked Apples with Muscat-Fig Filling

20 Tammuz 5768 – July 23, 2008
Although baked apples are perhaps considered a nursery food, by combining them with dessert wine, figs and roasted hazelnuts I have transformed them into a more adult pudding.

Lamb Pilau with Apricots

25 Tevet 5768 – January 3, 2008
This is a delicious rice pie with the lamb filling sandwiched between two layers of rice.

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Printed from: http://www.jewishpress.com/sections/food//2009/06/24/

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