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Sephardic-Style PassoverFor more Passover recipes, check out Vegetarian Celebrations
The recipes that follow represent a small sampling of traditional Sephardic Seder dishes. SEPHARDIC DATE HAROSET Makes: about 2 cups Haroset is a spread for matzo made from fruit, nuts and wine; it symbolizes the mortar used by the Jewish slaves to build ancient Egyptian cities. Sephardic harosets are made in various ways, but usually contain dates.
MOROCCAN-STYLE MATZO BALL SOUP Serves: 8 to 10 Matzo balls aren't always a part of the Sephardic tradition, but a Turkish friend remembers them from his childhood Seders. They'd be sorely missed at any American Seder; boxes of Passover matzo ball mix feature a foolproof recipe for them.
Add the potatoes, turnips, carrots, celery, mushrooms, stock or water, paprika and cumin; mix well. Bring to a boil, lower heat and simmer gently, cover, until vegetables are tender, about 45 minutes. Season to taste with salt and pepper, and simmer 10 minutes more. Stir in the peas. Let stand off the heat for several hours or overnight in refrigerator to develop flavor. Reheat before serving. Serve with matzo balls. SPINACH AND POTATO MATZO PIE Serves: 8 to 10 Matzo pies, called minas, are common at Sephardic Seders. They consist of layered matzos, vegetables and cheese.
Preheat the oven to 350 degrees. In a mixing bowl, combine the spinach, scallions, ricotta cheese, lemon juice, and salt and pepper. Soak the matzos in warm water in a shallow container until pliable but not mushy, about 2 minutes; drain. Lightly oil two 9- by 9-inch casserole dishes; line the bottoms with a layer of matzos. Layer each with the spinach mixture, potato slices, more matzos and 1/2 cup mozzarella cheese. Repeat until all ingredients are used. Finish with a layer of matzo. Bake until top matzo is golden with spots of brown, 25 to 30 minutes. Cut into squares to serve. TURKISH EGGPLANT STEW 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.
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; saut 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. ROASTED PEPPER SALAD Serves: 8 to 10 This traditional Moroccan salad is often served during the Passover meal in the homes of Sephardic Jews.
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. SWEET AND SOUR ARTICHOKE HEARTS Serves: 8 This simple side dish is traditional to the Sephardic Passover tables of several countries, including Turkey.
Transfer to serving plate; sprinkle with parsley. SEPHARDIC WINE AND FRUIT PUDDING Makes: 24 or more little squares
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. |
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