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December 18, 2014 / 26 Kislev, 5775
 
At a Glance

Posts Tagged ‘Sephardic Jewish’

Ten of Thousands at Funeral of Son of Rav Ovadia Yosef

Sunday, April 14th, 2013

Tens of thousands of people participated Friday afternoon in the funeral procession of Rabbi Yaakov Yosef, the eldest son of Shas spiritual leader Rabbi Ovadia Yosef, former Chief Rabbi of Israel and of the most influential rabbis in Israel.

Yaakov Yosef died Friday afternoon at the age of 66, succumbing to a long struggle with cancer, after being hospitalized at Hadassah University Medical Center in Jerusalem. He was buried in Jerusalem before the start of Shabbat.

Prime Minister Binyamin Netanyahu mourned the loss of Yosef, calling him “a great teacher and adjudicator of Jewish law who followed in the path of his father.

The Ashkenazi Chief Rabbi of Israel, Rabbi Yona Metzger, eulogized Yosef, saying his passing is “a great loss to the people of Israel, to the land of Israel, and to the world of halacha.”

Yosef, the rabbi of the Haredi Givat Moshe neighborhood in Jerusalem and of the Hazon Yaakov Yeshiva, was one of the most influential right-wing rabbis

Burekas

Wednesday, June 24th, 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.

 

Preparation Time: 25 minutes   Cooking Time: 35 minutes

Makes: 20 burekas

 

Potato and Mushroom Burekas

 

For the Filling:

1 pound (approx. 3) potatoes – peeled and roughly chopped

2 tablespoons vegetable oil

1 onion – peeled and finely chopped

8 ounces fresh mushrooms – finely chopped

1 egg

Salt and freshly ground black pepper

 

2 pounds puff pastry – ready rolled if possible

2 egg yolks – beaten – to glaze

3 tablespoons sesame seeds

 

Method

1)      Preheat the oven to 400

Basmati Rice with Broad Beans and Dill

Thursday, August 7th, 2008

    Whether it is a day out with the children to the zoo or a casual al fresco meal in the garden, this recipe for rice and broad beans is very tasty.  It tastes delicious hot or cold. The fresh dill adds both color and flavor.  

 

     Cooking rice is a special skill, but I have found that bringing the rice water to the boil, simmering it briefly and then completing it with the heat of its own steam, provides the perfect texture – soft but not overcooked and mushy.  

 

    This is extensively used as a meal accompaniment in many Sephardic Jewish households, as it goes with most dishes. For a dairy meal, serve a sauce of yogurt with herbs.


 


This recipe serves: 6 people


 


Ingredients


3 cups frozen broad (fava) beans


2 cups basmati rice


2 teaspoons salt


4 tablespoons fresh dill


 


Garnish: 2 tablespoons sunflower or vegetable oil


 


Method


      1. Rinse the rice several times and then leave to soak for 2 hours.


      2. Defrost the broad beans and remove the outer skin.


      3. Drain the rice. Place in a saucepan and add sufficient water so that it covers the rice by the length of your thumbnail!


      4. Add the salt and begin to heat. Once the rice starts to swell and comes to the surface, add the broad (fava) beans. Bring to the boil and simmer for 8 minutes or until soft.


      5. Place the lid on the saucepan, turn the heat off and leave for 8 minutes.


      6. Stir in the dill and drizzle a little vegetable oil on top.

Printed from: http://www.jewishpress.com/sections/food/basmati-rice-with-broad-beans-and-dill/2008/08/07/

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