Addition to this menu:
The Mock Chopped Liver from Menu #1, though Eastern European in
character, is nonetheless a great Passover appetizer, and we
recommend making some as a premeal nibble for this menu, too. As
in the first menu, we suggest adding a simple tossed salad.
Choose one of the desserts from Passover Baking and More page. The Sephardic Wine and Fruit Pudding would be particularly htting with this menu's theme.
DATE HAROSET
Makes 8 to 10 servings
Sephardic harosets vary widely according to culture and use a far greater
variety of ingredients than the Eastern European counterpart. One of the
hallmarks is the use of
dried fruits. This recipe is an amalgam from several cultures.
1 cup pitted dates
1/2 cup dried apricots
1/3 cup walnuts
1/3 cup almonds
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/3 CUP orange juice
2 tablespoons sweet red Passover wine
Combine all the ingredients in the container of a food processor. Process
until finely chopped. Pat into a serving container, then cover until needed.
LEMONY LEEK AND MUSHROOM SOUP
Makes 8 to 10 servings
Leeks are a favorite vegetable among Sephardic Jews and, heightened with the
lemony flavor, welcome spring in this Greek-influenced soup.
Stock:
7 cups water
1 cup chopped onion
green parts from 2 leeks, well washed
4 sprigs parsley
1 large celery stalk, coarsely chopped
2 vegetable boulllon cubes
2 tablespoons olive oil
4 large leeks, white and lightest green parts only, chopped and well rinsed
2 medium turnips, peeled and cut into 1/2-inch dice
1 large celery stalk, diced
2 bay leaves
14 1/2-ounce can imported tomatoes with liquid, chopped
12 ounces white mushrooms, sliced
juice of 1 lemon, or more to taste
salt and freshly ground pepper to taste
2 to 3 tablespoons minced fresh parsley
2 to 3 tablespoons minced fresh dill
matzo farfel (coarse crumbs made of matzo flour, available in boxes from the
supermarket) for garnish, optional
Combine all the ingredients for the stock in a soup pot or large saucepan.
Bring to a boil, then cover and simmer for 30 minutes. Let stand until
needed, then strain before
using. Heat the oil in a large soup pot. Add the chopped leeks and sautee
over moderate heat, stirring frequently, until the leeks just begin to go
limp. Add the stock, turnips,
celery, and bay leaves. Bring to a boil, then cover and simmer for 10 minutes.
Add the tomatoes and mushrooms and continue to simmer until the vegetables
are tender, another 15 to 20 minutes. Season to taste with lemon juice, salt,
and pepper.
Remove from the heat.
Allow the soup to stand for several hours, or cool and refrigerate overnight.
Before serving, heat through as needed. Stir in the parsley and dill. If the
vegetables seem
crowded, adjust the consistency with more water, then adjust the seasonings
and lemon juice. Top each serving with a sprinkling of matzo farfel if
desired.
EGGPLANT MATZO MINA
Makes 8 to 10 servings
Matzo minas, which are layered casseroles or pies, were once described by a
woman from Bologna, Italy, as matzo lasagnas. A fitting description, though
these are made in
many variations by Sephardic Jews of various cultures. Here is one of
definite Italian influence, which will certainly remind you of an eggplant
lasagna.
2 medium eggplants, about 2 pounds total
2 tablespoons olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
15-ounce can tomato sauce
14-ounce can imported plum tomatoes, drained and chopped
2 to 3 tablespoons minced fresh parsley
1/2 teaspoon each: dried oregano, dried basil, and paprika
salt and freshly ground pepper to taste
6 matzos
1 pound mozzarella-style soy "cheese"
Preheat the broiler.
Cut the eggplants into 1/2-inch slices and peel. Brush lightly with oil and
broil on each side until tender.
Heat the oil in a deep saucepan. Add the onion and garlic and saute until
golden. Add the tomato sauce, tomatoes, parsley, and seasonings. Bring to a
simmer and cook over
low heat, covered, for 15 minutes.
Break each matzo into three strips. Fill a shallow casserole dish with
lightly salted water. Place the matzo strips in it for 2 to 3 minutes until
pliable but not mushy. Remove
carefully to a plate,
Preheat the oven to 350 degrees.
Lightly oil a large, shallow baking casserole and layer as follows: a thin
layer of sauce, a layer of eggplant, a layer of matzo, and a layer of cheese.
Repeat. Bake for 35 to 40
minutes, or until the cheese is touched with brown spots.
TURKISH EGGPLANT STEW (to replace the matzo minahs maybe)
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.
2 medium eggplants (2 pounds)
1 tablespoon olive oil
1 medium onion, chopped
14- to 16-ounce can diced tomatoes, undrained
Juice of 1/2 to 1 lemon, or to taste
1 teaspoon sugar
1/4 to 1/2 cup chopped fresh parsley, to taste
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.
ARROZ DE SABATO
(Sabbath Rice Pilav with Saffron)
When it comes to Passover, Sephardic Jews have the custom of eating rice,
legumes, corn and green beans, all foods that are outside the pale for
Ashkenazic Jews. This diet developed partially because of the absence of
potatoes and root vegetables as a substitute bread staple during the holiday,
and also because of a less exclusionary philosophy on the part of Sephardic
rabbis who were responsible for setting the culinary standards for this
holiday.
To make Arroz de Sabato:
Follow the directions below for Plain Rice Pilav, adding 1 bay leaf and 1/4
teaspoon saffron threads dissolved in 1/4 cup boiling water to the rice
together with the stock. Cook as directed. The rice gets a beautiful yellow
color and a heady aroma from the saffron and bay leaf. The bay leaf will be
resting on top of the rice at the end of cooking. Remove and discard it
before serving. Serve as a side dish with a meat, fish, or vegetarian entree.
Plain Rice Pilav
Servings: 6 - 8
2 cups long grain white or brown rice
3 tablespoons olive oil
1 scant teaspoon salt
4 - 5 cups chicken stock or vegetable stock
1. Preheat the oven to 350 degrees F.
2. If using white rice, you will need 4 cups stock. If using brown rice you
will use 5 cups
stock.
3. If using white rice, place the rice in a colander and rinse it in the sink
in cold water until the water runs clear. Allow the rice to drain and dry for
20 minutes. If using brown rice, skip this step.
4. Over medium heat, heat the olive oil in a casserole with a tight fitting
lid. Saute the rice in the oil until it starts to brown.
5. Sprinkle the salt over the rice and pour in the stock. Cover tightly and
place in the oven.
Bake for 35-40 minutes (white rice) to 1 hour (brown rice). When the pilaf is
done, all of
the liquid will have been absorbed. A lovely aroma will fill the room when
you open the lid of the pot. Serve immediately as a side dish with a meat,
fish or vegetarian entree.
From:
The Sephardic Kitchen
by Rabbi Robert Sternberg
SAUTÉED CARROTS WITH ALMONDS
Makes 8 to 10 servings
2 1/2 tablespoons margarine
2 pounds carrots, thinly sliced
1/4 cup apple juice
1 tablespoon lemon juice
2 to 3 tablespoons minced chives
1/2 cup sliced almonds
dash salt
Heat the margarine in a large skillet. Add the carrots and sauté over
moderate heat, stirring frequently, until crisp-tender and beginning to turn
golden, about 10 to 15
minutes. If the skillet begins to turn dry, sprinkle in some of the apple
juice while sautéing. When the carrots are crisp-tender, add the remaining
apple juice and sauté,
stirring, until it is absorbed. Stir in the remaining ingredients, then
transfer to a serving container.
SEPHARDIC ORANGE AND OLIVE SALAD
You can see the Spanish and Moorish influences on Sephardic cuisine in this
salad; a refreshing counterpoint to the richness of the rest of the meal. The
Spanish often combine orange with greens, and this custom is still practiced
by
many of the Spanish-speaking (Sephardic) Jews of the world.
INGREDIENTS:
Two heads Romaine Lettuce
1 bunch Watercress
½ cup pitted, black Oil Cured Olives, sliced in half
½ Red Onion, (cut into small dice)
2 Blood Oranges, peeled and cubed
Dressing
½ cup Extra Virgin Olive Oil [Spanish is preferred, but Italian is ok]
Salt to taste
Black Pepper to taste
¼ cup Orange Juice
2 tablespoons Agave necter
1. Wash and dry the romaine and the watercress. Toss in a large bowl with
the other ingredients. Add freshly ground black pepper to taste - the
olives may be salty so don't add any salt here.
2. Prepare the dressing, seasoning it to taste. Slowly pour the dressing over
the salad while tossing well to coat all. Be careful not to use too much
dressing for the amount of greens.
3. Garnish with very thin slices of blood orange and blood orange zest.