This beloved and seemingly simple dish, like so much food, has a complex history. The Moors introduced rice to Spain in the 8^th century, making it part of the cuisine that the Jews shared. In the early 16^th century, conquistadores brought the tomato back from the New World to Spain. From there it spread eastward across Europe, reaching the Ottoman Empire and beyond, although when is disputed, ranging from the 16^th to the 19^th century. 

Since all the modern countries that were part of the Ottoman Empire — including Turkey, Greece and the rest of the Balkans, Lebanon, Iran and Italy – have some form of rice with tomato as part of their cuisine, I’m with those that say the tomato traveled eastward from Spain with the conversos or secret Jews who fled Spain in the 16^th and 17^th centuries. In fact, when the tomato reached Italy later in the 16^th century, one name for it was “the Jew’s apple.”

So it’s no wonder that tomato rice, most often called arroz kon tomat in Ladino, is very much a part of Sephardic cuisines. Jews were welcomed into and thrived in the Ottoman Empire as they fled Spanish persecution beginning in the 14^th century and in great numbers following the expulsion in 1492. Stella Cohen, writing about Jewish food from the island of Rhodes in “Stella’s Sephardic Table,” notes that “for the Sephardim in Turkey this pilaf made with ripe fresh tomatoes is also known as arrosito a la Judia (rice the Jewish way).

There are variations, of course, from country to country and family to family. Fresh tomatoes or tomato sauce? If using fresh, are they chopped, crushed or grated? Onions or no onions? Peppers or no peppers? 

Versions of the Italian recipe are made with tomato paste, sauce or crushed fresh tomatoes and might add garlic, bell peppers, fennel seeds and/or capers. A Persian version called “dami gojeh firangi” is made with diced potatoes and turmeric in addition to crushed fresh tomatoes. Turkey’s iconic dish of tomato pilaf is often made with medium or coarse bulgur instead of rice. And then there’s the recipe in Vefa Alexiadis’ “Greek Cooking Kitchen” that uses fresh tomatoes and ketchup, clearly an Americanized version.   

For Aylin Edelman, who grew up in Izmir on Turkey’s western coast, it’s her favorite comfort food. Her mother uses grated fresh tomatoes cooked oil to intensify their flavor before adding the rice.

“It’s a dish that brings back childhood memories of hot summers with juicy tomatoes grown under the Aegean sun. Whenever I go back to Turkey, this is the dish I ask my mother to make.” 

Ninety-year-old Paulette Nehama also has fond memories of the dish they called “summer rice” in her childhood in Volos, Greece. 

“It was most often served cold or at room temperature in late spring, summer and early fall. although my family ate it year-round.”   

In my family, too, tomato rice was always in season, warm in winter but cold or room temperature the rest of the year, making it perfect for summer cookouts and picnics. It’s a dish that makes me feel connected to my family’s Sephardic heritage, with both of my father’s parents coming from the Ottoman Empire. 

Recently I decided to try making an updated version of the dish incorporating roasted tomatoes because I so love them, along with onions and roasted garlic. Instead of the tomato sauce of my childhood, I use tomato paste cooked a bit for richer flavor. I also added cardamom, a popular ingredient in many rice dishes, and thyme for a more complex flavor. In fact, it has so much flavor, I recommend making it with water instead of broth so you can really taste the tomatoes and other ingredients. 

As good as this dish is freshly made, it is delicious leftover and will last in the refrigerator for five or six days, so make the full recipe even if you’re not serving eight people.

Arroz kon Tomat

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This simple dish works year-round.

• Total Time: 1 hour 45 minutes
• Yield: Serves 6-8

Ingredients

• 1 ½ –2 lbs grape tomatoes
• 8–10 cloves garlic, unpeeled
• 1 ¼ tsp salt, divided
• 4 Tbsp olive oil, divided
• 10–12 sprigs fresh thyme or 1 tsp dried
• 2 cups long-grain rice, preferably basmati
• 1 medium onion, diced in ¼-inch pieces (about 1 cup)
• 2 Tbsp tomato paste
• 3 ½ cups water
• 1 tsp ground cardamom

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Instructions

1. Preheat the oven to 425°F. Cover baking sheet with parchment paper. The baking sheet should be large enough to hold the tomatoes in a single layer.
2. Put the tomatoes and unpeeled cloves of garlic on the baking sheet. Sprinkle with ¼ tsp salt and drizzle with 2 Tbsp oil. Use your hands to mix the tomatoes and garlic, making sure everything is coated in oil, then spread out on the parchment. Tuck sprigs of thyme around the mixture. Roast for 25-30 minutes until the tomatoes are very soft and charred a little. Set aside to cool. 
3. Remove extra starch from the rice by putting it in a fine mesh strainer. Set the strainer over a bowl and fill with tepid water, covering the rice with a few extra inches of water at the top. Let soak for 15-20 minutes, then rinse under cold water and set aside to drain.
4. Once the tomatoes are cool, take a few minutes to peel each one, which will mostly slip easily from their skins. Discard the skins. Run your thumb and forefinger from the top to bottom of each stem of thyme to remove the leaves, letting them fall onto the peeled tomatoes. Scrape the tomatoes into a bowl with all the juices from the pan and set aside.
5. Gently squeeze each clove of roasted garlic out of its skin. Mash well on a small plate and set aside. 
6. Heat remaining 2 Tbsp oil over medium heat in a 4- or 5-quart pot with a tight-fitting lid. Add diced onion with a couple pinches of salt and cook about 8-10 minutes, stirring occasionally, until onions are soft and translucent, but not brown.
7. Add tomato paste and mashed garlic to the pot and mix together. Cook 3-4 minutes, stirring often, as the tomato paste darkens a bit in color. Be careful not to burn the mixture.
8. Add the rice to the pot, stirring the mixture together very well to incorporate. Let cook another 3-4 minutes, stirring occasionally and scraping the bottom to keep from browning.
9. Add water, cardamom and remaining 1 tsp of salt to the pot. Turn up the heat to bring to a boil, stir, turn the heat down to low and cover. Simmer gently for 12-14 minutes until all the water is absorbed. The rice cooking time will need to be adjusted if other kinds of rice are used.
10. Remove from heat and let stand, still covered, for 10 minutes before fluffing gently with a fork. Gently stir in about 2/3 of the roasted tomatoes.
11. Spoon the rice onto a rimmed platter or into a wide bowl. Add the remaining tomatoes to the top of the rice and drizzle with the pan juices. Serve hot, cold or at room temperature. 

Notes

This dish keeps in the refrigerator for 5-6 days.

• Author: Susan Barocas
• Prep Time: 20 minutes + 20 minutes soaking time
• Cook Time: 1 hour 5 minutes
• Category: Side Dish
• Method: Quick
• Cuisine: Sephardi

The post This Easy Rice Dish Is a Sephardi Staple appeared first on My Jewish Learning.

Kelsones is the calling card of Shavuot, where elaborate celebratory dairy meals are served. Many men in my Syrian community in Brooklyn have the tradition of staying awake throughout the first night of the holiday to learn Torah. As they walk home after morning prayers, the smell of buttery kelsones drifts through the air. This dish is perfect before a long afternoon (or morning!) nap. 

Handmade ravioli is a labor of love. I remember being a little girl, watching my grandmother stretch out huge sheets of dough across her kitchen table. Her battered ravioli cutter flew through the dough, stamping out circles. Each circle was stuffed with a golden cheese mixture, pinched shut and carefully placed on a tray. Cutting and stuffing were reserved for grandma  — but pinching was a task for my small hands. 

Over the years, our community has grown, and the components of the dish have become readily available. Ravioli dough is now available precut and frozen. Muenster cheese can be purchased shredded in large bags. I’ve never met a kid who didn’t like carbs on cheesy carbs — and lucky for them this dish is now served in community schools and is a lunchbox staple.

Something that was so special to me as a child is now a Tuesday lunch for my kids. I still shuttle them over to grandma pre-Shavuot so they can help make the ravioli. But, as a working mom, I’m glad they have my quick version whenever they want it! 

Notes: 

• Mazor’s dough company makes prepared ravioli dough. Defrost slightly before pinching closed to avoid cracks in the dough. Wonton wrappers can be used if these are not available. 
• The ravioli can be prepared ahead of time and frozen on a sheet tray. Once solid, transfer to a Ziploc bag. They’re best boiled from frozen, so no need to defrost them.
• A Pyrex or other 9×13 glass baking dish is preferred so the browning can be monitored. The hallmark of this dish is the super crisp brown bottom! 
• You can prepare the dish (steps 1-5) 1-2 days ahead and reheat tightly covered with aluminium foil.

This article was produced as part of The Nosher’s Jewish Food Fellows Program, which aims to diversify the voices telling Jewish food stories in media spaces. 

Kelsones (Syrian Cheese Ravioli)

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A beloved childhood comfort food made easy with store-bought shortcuts.

• Total Time: 50 minutes
• Yield: Serves 6-8

Ingredients

For the ravioli: 

• 36 ravioli or wonton wrappers, defrosted
• 1 lb shredded Muenster or mozzarella cheese
• pinch of salt
• 1 egg
• 1 tsp baking powder

To assemble: 

• 16 oz wide or extra-wide egg noodles
• 1 stick butter

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Instructions

1. Start by making the ravioli. Crack the egg into a mixing bowl and whisk lightly. Add the cheese, salt and baking powder, and stir to coat.
2. Lay the ravioli or wonton wrappers out on a clean countertop. Place a spoonful of the cheese mixture in the center of each circle of dough. Fold into a half moon shape and pinch to seal, pressing out any air bubbles. (If using wonton wrappers, gently run a damp finger around the edge to make sure the dough sticks to itself.)
3. Partially unwrap the stick of butter and grease a Pyrex or other 9×13 glass baking dish.
4. Bring a large pot of salted water to boil. Preheat the oven to 375°F.
5. Add the egg noodles to the boiling, salted water and stir. When the noodles have 5 minutes left to cook, add in the ravioli. Stir again and cook until ravioli floats, about 5 minutes. Drain and add to the buttered pan. Cube the remaining butter and scatter over the top of the noodles. At this point, the dish can be covered and refrigerated until ready to bake. (You can do this 1-2 days ahead of time and reheat tightly covered with foil.)
6. Bake for 20 minutes or until the center is warmed through and the edges begin to crisp.
7. Carefully remove the foil and bake for an additional 15 minutes — the sides and top will have dark crispy bits. Cool 5 minutes before serving.

Notes

• Mazor’s dough company makes prepared ravioli dough, available at many kosher grocery stores. Defrost slightly before pinching closed to avoid cracks in the dough. Wonton wrappers can be used if these are not available. 
• The ravioli can be prepared ahead of time and frozen on a sheet tray. Once solid, transfer to a Ziploc bag. 
• A Pyrex or other 9×13 glass baking dish is preferred so the browning can be monitored. The hallmark of this dish is the super crisp brown bottom!
• You can prepare the dish (steps 1-5) 1-2 days ahead and reheat tightly covered with aluminium foil.

• Author: Sylvia Fallas
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Entree
• Method: Quick
• Cuisine: Vegetarian

The post This Syrian Cheese Ravioli Is the Ultimate Jewish Comfort Food appeared first on My Jewish Learning.

His glitzy new venture, Safta 1964, a culinary residency at the Wynn Las Vegas, has an ambitious menu worthy of the entertainment capital of the world. But the inspiration behind the concept is even more special. Like Shaya’s Denver restaurant, Safta, which he opened in 2018, Safta 1964 is named after his grandmother, whom he credits as his “original culinary muse.” 

Safta 1964, Shaya told The Nosher, “is a tribute to my grandmother and the types of dinner parties I imagine she might’ve thrown back in her heyday.

“With Safta 1964, we’re traveling back through time, imagining the kind of magical dinner parties that she would have thrown in the 1960s. We’ll be bringing out all my favorite ingredients and some fun tableside touches for the ultimate celebration.” 

These fun touches include a tableside Jell-o service, salatim platters and towers of gazoz, a retro carbonated beverage that was popular in the early days of Tel Aviv, before soda was widely available. It’s not a case of style over substance, however. The elevated Israeli comfort food Shaya is known for, largely inspired by his grandmother, is still present. 

“Some of my earliest memories of food were in my safta’s kitchen in Jaffa. She would char vegetables to the point of no return, directly on her stovetop, then turn them into lutenitsa and baba ganoush. That aroma was what made me fall in love with food, all those years ago, and it was through my safta that I learned to be patient as the humble eggplant chars over the flames until it becomes smoky and meltingly creamy. Because of that, this was one of the very first things I added to the menu at Safta 1964,” Shaya told The Nosher. 

You can find Chef Alon Shaya’s baba ganoush recipe below, and read more about his culinary journey here. (While you’re at it, bookmark his slow-roasted lamb shoulder recipe for the next time you want to wow your dinner guests.) 

Recipe courtesy of Alon Shaya, Chef and Co-Founder, Pomegranate Hospitality (New Orleans: Saba, Saba’s Lounge, Miss River and Chandelier Bar at Four Seasons Hotel New Orleans; Denver: Safta; Bahamas: Silan at Atlantis Paradise Island; Las Vegas: Safta 1964 at Wynn Las Vegas); Author, “Shaya: An Odyssey of Food, My Journey Back to Israel”.

Safta’s Baba Ganoush

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It was through my safta that I learned to be patient as the humble eggplant chars over the flames until it becomes smoky and meltingly creamy.

• Total Time: 1 hour 25 minutes
• Yield: 2 cups

Ingredients

• 2 large (1 lb) eggplants
• 1 large clove garlic, crushed
• 3 Tbsp lemon juice
• 3 Tbsp raw tahini
• 1 Tbsp ice water
• ¼ cup sour cream
• ½ tsp Morton kosher salt

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Instructions

1. Prick the eggplants all over with a fork before you roast them. To cook these on a gas stovetop, you may want to line your burners with foil if you’re worried about a mess. Lay each eggplant on its side directly on the burners of a gas stovetop, and cook over a medium flame for 25-30 minutes, until the bottoms are haggard and blistered with bits of papery white char — just when you think they’re ready to rotate, you can probably cook that side for another 5 minutes.
2. Flip the eggplant, and cook until the other side is equally charred; rotate them slightly if you notice that any parts aren’t coloring. They’re ready when they’re uniformly charred and you can pierce them at the neck with no resistance, 40-50 minutes total. The uglier they are, the more flavor there is inside. Take them off the heat, and let cool. 
3. Steep the garlic in the lemon juice for at least 30 minutes, then remove and discard the garlic. Whisk the lemon juice with the tahini and ice water, and don’t worry if at first it looks curdled – keep whisking and, like magic, it will become light and smooth.
4. Cut the tops off the eggplants, halve them lengthwise, and gently open them up. Scoop out the flesh, taking care not to bring along too much of the papery char, which is bitter. It’s not the end of the world if you have a few stowaways — they’ll just add a little extra smokiness.
5. Scoop all the creamy flesh into a fine-mesh sieve to drain away any excess liquid, then give it a few chops to make it spreadable. Fold it together with the prepared tahini mixture, sour cream and salt, and serve at room temperature.

• Author: Chef Alon Shaya
• Prep Time: 35 minutes
• Cook Time: 50 minutes
• Category: Side Dish
• Method: Stovetop
• Cuisine: Israeli

The post This Baba Ganoush Recipe Is a Tribute to My Grandmother appeared first on My Jewish Learning.

Excerpted from “The Jewish Holiday Table” by Naama Shefi and the Jewish Food Society (Artisan Books). Copyright © 2024.

Potato, Spinach and Cheese Mina

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5 from 2 reviews

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This comforting Sephardi dish is set to become a Passover staple, if it isn’t already.

• Total Time: 1 hour 45 minutes
• Yield: Serves 6-8

Ingredients

Units USM

• 2 russet or 3 Yukon Gold potatoes (about 1 ½ lb/675 g), scrubbed, halved if large
• kosher salt
• 1 ½ cups (about 6 oz/170 g) shredded Parmesan cheese
• 8 oz (225 g) cream cheese, at room temperature
• 2 large eggs, lightly beaten
• 1 lb (450 g) baby spinach, finely chopped
• 2 Tbsp extra-virgin olive oil
• 4–5 sheets matzah (7-inch/17.5 cm squares)

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Instructions

1. Start with the potatoes: Put the potatoes in a medium saucepan, cover with water, add 1 Tbsp salt and bring to a boil over high heat. Reduce the heat to medium-low and cook until the potatoes can be easily pierced with a knife, 20-25 minutes. Drain and let cool until the potatoes are cool enough to handle but still warm. 
2. Peel the potatoes and put them in a large bowl. Mash them with a potato ricer or fork until smooth, with no chunks. Add 1½ tsp salt, ¾ cup (85 g) of the Parmesan cheese, the cream cheese and the eggs and mix well with a rubber spatula or wooden spoon until the mixture is smooth and uniform. Taste and adjust the seasoning with more salt, if you like. Set aside.
3. To make the spinach mixture, put the chopped spinach in a medium bowl and add ½ cup (55 g) of the Parmesan and 1 tsp salt. Mix until the cheese and salt are evenly distributed. Set aside. 
4. Preheat the oven to 350°F (175°C). Grease a 10-inch (25 cm) springform pan with 1 tsp of the olive oil. 
5. Fill a container that’s large enough to hold a matzah sheet with about an inch (2.5 cm) of water and stir in ¼ tsp salt. Line a plate or tray with paper towels. 
6. Soak the matzahs one at a time in the water until the sheets are flexible yet still firm enough to hold their shape; this could take anywhere from 30 seconds to a minute or two. Gently place each soaked matzah on the paper towels to absorb excess moisture. 
7. To assemble to mina, line the bottom of the springform pan with a matzah, then fill in the gaps around the edges with pieces of matzah that you tear to fit. Spread half of the spinach-Parmesan mixture over the matzah in an even layer. Add another layer of moistened matzah on top, gently pressing the matzah into the spinach layer to make space for the remaining layers. 
8. Spread the rest of the spinach mixture over the matzah layer. Place another layer of matzah over the spinach, gently pressing the matzah into the spinach to make room for the remaining layer. 
9. Spread the potato mixture evenly over the matzah layer. Use the back of a spoon or an offset spatula to make swirls in the surface of the potatoes so they brown attractively in the oven. Sprinkle the remaining ¼ cup (25 g) Parmesan on top of the potato layer and drizzle the remaining olive oil on top.
10. Bake the mina until deep golden brown, 40-50 minutes. Remove from the oven and allow the mina to cool for about 5 minutes, then run the tip of a sharp knife around the edges of the mina to release it from the pan.
11. Remove the sides of the springform, transfer the mina to a serving platter, and cut into wedges. Serve hot.

• Author: Naama Shefi
• Prep Time: 30 minutes
• Cook Time: 1 hour 15 minutes
• Category: Entree
• Method: Baking
• Cuisine: Vegetarian

The post Easy Potato, Spinach and Cheese Matzah Pie appeared first on My Jewish Learning.

Every family has their distinct way of preparing matzah lasagna; some insist on including cottage cheese in lieu of ricotta, others rely on torn fresh mozzarella instead of shredded, and some swear that it’s essential to soak your matzah before you assemble the lasagna. So, what makes this matzah lasagna different from all the other matzagnas? 

This recipe simplifies as many steps as possible by utilizing prepared ingredients, while leaving room to customize and personalize your matzah lasagna. While the ingredient list is short and simple, there are a few musts to maximize flavor. Basil and thyme added to the ricotta mixture offer a fresh, punchy, herbaceous note, and the sharp cheddar combined with mozzarella heightens the savoriness and depth. And it may seem like you’re adding a huge amount of ricotta, but trust the process because matzah is more drying than a noodle and requires a heftier amount of filling. If you’re feeling ambitious, you can even go the extra mile and make your ricotta and marinara from scratch. Sometimes, I also like to add in a layer of sauteed spinach or mushroom for a dose of fiber and nutrition. 

Layered together and baked until browned and bubbly, matzagna is impossible to resist. Serving it to my family, my niece took one bite and enthusiastically exclaimed: “This tastes just like pizza!” followed by a request for seconds. Matzah lasagna is guaranteed to satisfy the kid in all of us. 

Notes: 

• This recipe requires one full jar of marinara, but if you like a saucier lasagna, add an additional cup (or a small 8 oz jar) of tomato sauce to the top of the lasagna. 
• To make the lasagna ahead, bake for 30 minutes covered, remove from the oven and allow to fully cool. Refrigerate or freeze the lasagna. If refrigerated, reheat at 375°F for 15 minutes covered, and 15 uncovered; and if it’s frozen, reheat for 20 minutes covered, and 20-25 minutes uncovered.

The Best Matzah Lasagna

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This easy take on a Passover classic is sure to become a family favorite.

• Total Time: 1 hour
• Yield: Serves 6-8

Ingredients

• 6–7 sheets matzah
• 3 ½ cups (1 jar/25 oz) marinara or your favorite tomato sauce
• 2 (16 oz) containers whole-milk ricotta
• 1 cup chopped basil + more for garnish
• 4–5 sprigs thyme, leaves removed from stems, about 2 tsp
• 1 large egg
• 1 tsp kosher salt
• ½ tsp black pepper, or to taste
• 5 cups (16 oz) shredded low-moisture mozzarella
• 1 ½ cups (5 oz) shredded cheddar cheese
• ¼ cup grated parmesan (optional)

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Instructions

1. Preheat the oven to 375°F. 
2. Add the ricotta, chopped basil, thyme, egg, salt and pepper to a bowl, and mix until just combined.
3. Assemble the lasagna in a 9”x13” casserole dish that is at least 2.5”-3” deep. Start by adding 1 cup of the marinara to the bottom of the dish. Layer two sheets of matzah on the bottom, break as needed to fit them into a single layer. Top the matzah with 2 cups of the ricotta mixture (half of the mixture), and smooth it into an even layer with an offset spatula or the back of a spoon. Evenly top the ricotta with 2 cups of shredded mozzarella and ½ a cup of shredded cheddar. 
4. Repeat the process by dolloping 1 cup of sauce over the shredded cheese. Top the sauce with two sheets of matzah, the remaining 2 cups of the ricotta mixture, followed by 2 cups of shredded mozzarella, and ½ a cup of shredded cheddar.
5. For the last layer, top the cheese layer with two sheets of matzah, then finish it off with the remaining tomato sauce (if you enjoy a saucier lasagna, you can add an additional cup of tomato sauce over the top before you finish it off with the shredded cheeses). Add the remaining 1 cup of mozzarella and ½ cup of cheddar. Finally, sprinkle the parmesan over the top.
6. Cover the lasagna with foil, and bake for 30 minutes covered.
7. Uncover the lasagna and bake for an additional 15-20 minutes or until browned and bubbly on top. Allow to cool for 15 minutes before serving so that the lasagna can set and hold its shape.

Notes

• This recipe requires one full jar of marinara, but if you like a saucier lasagna, add an additional cup (or a small 8 oz jar) of tomato sauce to the top of the lasagna.
• To make the lasagna ahead, bake for 30 minutes covered, remove from the oven and allow to fully cool. Refrigerate or freeze the lasagna. If refrigerated, reheat at 375°F for 15 minutes covered, and 15 uncovered; and if it’s frozen, reheat for 20 minutes covered, and 20-25 minutes uncovered.

• Author: Sonya Sanford
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Quick
• Method: Baking
• Cuisine: Vegetarian

The post The Best Matzah Lasagna Recipe appeared first on My Jewish Learning.

Noodle (aka lokshen) kugel has a long, tangled history dating back to the 1500s, and wasn’t always the sweet, canned fruit-studded version many American Jews will be familiar with today.

So I thought it would be fun to get a little wacky with noodle kugel and play with some savory flavors, too. I dreamt up this fun kugel-mac and cheese hybrid, which is so indulgent and delicious. Instead of cornflakes, I top this delicious kugel with bread crumbs for a satisfying crunch. My mac and cheese kugel is really easy to make, serves a crowd, and will quickly become a family favorite. Plus, you can make it a couple of days in advance, perfect for busy weeknights or Shavuot.

You can watch me make this savory, cheesy kugel in this video, or find the recipe below.

Mac and Cheese Noodle Kugel

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Noodle kugel with a savory, cheesy, totally indulgent twist.

• Total Time: 55 minutes
• Yield: Serves 10-12

Ingredients

Units USM

• 1 (12 oz) package wide egg noodles
• 4 eggs
• ½ cup (1 stick) unsalted butter
• 8 oz full-fat sour cream
• 1 ½ cups grated cheddar cheese
• ¼ tsp salt
• 1 cup bread crumbs

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Instructions

1. Preheat oven to 350°F. Grease a deep, square baking dish (8×8- or 9×9-inch). If your baking dish not a square, the kugel will be too thin.
2. Cook noodles according to directions (around 8-10 minutes). Drain and use right away.
3. Place butter in a large bowl. Add hot noodles right on top and allow the butter to melt.
4. In another bowl, whisk eggs and grated cheese together. Pour mixture on top of noodles and mix. Add sour cream and salt and mix again.
5. Pour noodle mixture into greased baking dish. Top with bread crumbs. Bake for 35-45 minutes or until just golden on top.

Notes

This recipe can be made 1-2 days ahead of time and reheated before serving.

• Author: Shannon Sarna
• Prep Time: 5 minutes
• Cook Time: 50 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: Ashkenazi

The post Mac and Cheese Noodle Kugel Recipe appeared first on My Jewish Learning.

I’ve always thought of noodle (aka lokshen) kugel as a sweet dish, but it turns out that noodle kugel has a long and complex history dating back to the 1500s. While a sweeter version of the dish prevailed in Jewish communities in Poland and Hungary, thanks to Polish Jews entering the sugar beet refining industry in the early 1800s, a savory salt-and-pepper version was more common in Lithuania and Russia Jewish communities. Noodle kugel changed again in 20th century North America, with additions including canned fruits and, yes, cornflakes.

This versatile dish is a celebration of the evolution of Jewish food, and is the perfect platform for culinary experimentation. So why not have some fun, get a little wacky and add some savory flavors to your noodle kugel, too? Start by enjoying this salty, zesty spinach and feta noodle kugel, which would make an excellent addition to your Shavuot menu, as an easy vegetarian main dish, particularly in the summertime alongside a fresh salad. Just make sure to drain your thawed frozen spinach really well so that your kugel doesn’t become watery.

Note: This recipe can be made 1-2 days ahead of time and reheated.

Spinach and Feta Noodle Kugel

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This savory twist on beloved noodle kugel is zesty and delicious.

• Total Time: 55 minutes
• Yield: Serves 10-12

Ingredients

Units USM

• 1 (12 oz package) wide egg noodles
• ½ cup (1 stick) unsalted butter
• 4 eggs
• 8 oz full-fat sour cream
• 6 oz feta cheese, crumbled
• 8 oz frozen spinach, thawed and drained well
• 1 tsp lemon zest
• 2 tsp fresh oregano (or ½ tsp dried oregano)
• ¼ tsp salt

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Instructions

1. Preheat oven to 350°F. Grease an 8-inch oblong baking pan.
2. Cook noodles according to directions (around 8-10 minutes). Drain and use right away.
3. Place butter in a large bowl. Add hot noodles right on top and allow the butter to melt.
4. Mix in eggs, sour cream, feta cheese, spinach, lemon zest, oregano and salt.
5. Pour noodle mixture into greased baking dish. Bake for 35-40 minutes or until just golden on top.

Notes

This recipe can be made 1-2 days ahead of time and reheated.

• Author: Shannon Sarna
• Prep Time: 5 minutes
• Cook Time: 50 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: Vegetarian

The post Easy Spinach and Feta Noodle Kugel Recipe appeared first on My Jewish Learning.

I am sure you have heard of mushroom barley soup, maybe enjoyed a bowl at your local deli or diner, or perhaps your grandmother made it from scratch. But did you know that mushroom-barley soup, or krupnik, is even more Jewish than matzah ball soup?

As Joel Haber explains in this piece, krupnik is a simple and hearty Polish soup made from barley and various root vegetables. Eastern European Jews had a strong affinity for mushrooms, since they were rich, nutritious and, best of all, they grew abundantly in local wooded areas, making them free.

Making this soup without meat also allows it to be pareve, so it can be eaten with either dairy or meat meals according to kosher dietary laws. While non-Jews may have made a vegetarian version if they couldn’t afford meat, most Polish recipes stress the importance of both meat and bones to create the proper consistency, making the vegetarian version distinctly Jewish.

This soup is ideal for so many things: a comforting meal train meal, paired with crusty bread and a salad; easy to make as a big batch to enjoy all week for lunch; or when you want to hear your kids complain “I don’t like mushrooms,” and then eat the barley and carrots all around those carefully sautéed mushrooms.

Notes:

• Anyone who has watched “Julie & Julia” knows you don’t want to crowd your pan when cooking mushrooms. I cook this quantity of mushrooms in three batches to allow them enough space to caramelize slightly on each side.
• I chose to make this recipe with a combination of white mushrooms and baby bella mushrooms. You can absolutely mix different types of mushrooms based on your taste (or what you have on hand), as long as the total quantity is around 1 lb.
• If you want to turn the mushroom flavor up even more, you could add some rehydrated porcini mushrooms as you sauté the mushrooms. You can also add some of the hydrating mushroom liquid into the both for extra umami.
• To make this soup pareve (non-dairy), just omit the butter.
• This soup keeps well in the fridge for 3-5 days and can be frozen; you may just need to add some additional water or broth when reheating.

How to Make Vegetarian Mushroom Barley Soup

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This meat-free masterpiece doesn’t require any complicated ingredients or cooking techniques, yet produces a hearty soup that will feed your belly and soul. Serve with crusty bread and a fresh salad for a perfect weeknight meal, or as an appetizer for a special dinner or Shabbat. 

• Total Time: 1 hour 15 minutes
• Yield: Serves 8

Ingredients

Units USM

• 8 cups water or vegetable stock (I use a combination of half stock and half water)
• 1 cup pearl barley
• 1 dried bay leaf
• 4–6 Tbsp olive oil, divided
• 2 Tbsp unsalted butter (optional)
• 2 medium carrots, diced fine
• 2 celery ribs, diced fine
• 1 medium onion, diced fine
• 2 garlic cloves, minced
• 1 lb mushrooms, cleaned and sliced
• 2 tsp soy sauce
• salt and pepper, to taste

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Instructions

1. In a medium-large pot, heat the 8 cups of liquid (I use 4 cups of water and 4 cups of boxed vegetable stock) over low-medium flame. Once liquid has heated to a low simmer, add barley, the dried bay leaf and cover.
2. Meanwhile, heat 2 Tbsp olive oil + 2 Tbsp butter (if using) in a medium-large saute pan or skillet. Cook carrots, celery and onion until soft and translucent, around 7-10 minutes.
3. Add garlic and cook for another 2-3 minutes. Add all the vegetables into broth and barley. 
4. Add another Tbsp olive oil to the pan and cook one third of the mushrooms until slightly caramelized on each side, around 3 minutes each side. Season with salt and pepper. Add mushrooms to the broth.
5. Repeat with remaining mushrooms in two additional batches.
6. Add all the mushrooms and soy sauce to the soup, and allow to simmer for 30 minutes, or until the soup has thickened to your liking. Season with additional salt and pepper to taste. 

• Author: Shannon Sarna
• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Ashkenazi

The post Vegetarian Mushroom Barley Soup Recipe appeared first on My Jewish Learning.

In this recipe aquafaba, or chickpea water, acts as a binder similar to eggs, with some added potato starch to help hold those balls together. These are definitely a bit denser than a big, fluffy matzah ball, so if you are team sinker, you’ll love these.

You can add any flavors you like to the base matzah ball mixture, like some freshly grated ginger, chopped dill or other herbs, or scallions. And you can use any vegetarian “chicken-style” broth you like (or even boxed broth — no judgement), but I would recommend this recipe from cookbook authors (and sisters!) Vicky Cohen and Ruth Fox, which relies on lots of vegetables, tomato paste and shiitake mushrooms for a rich, flavorful soup.

If you’re craving a big bowl of Jewish penicillin, and nothing else will do, this is sure to satisfy your comfort food craving.

Vegan Matzah Balls Recipe

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These matzah balls are egg-free, meat-free and rely on aquafaba and potato starch as binders. This recipe can easily be doubled.

• Total Time: 50 minutes
• Yield: 6 medium matzah balls

Ingredients

• ½ cup matzah meal
• ¼ cup potato starch
• 1 tsp baking powder
• ½ tsp salt
• ¼ tsp black pepper
• ½ cup aquafaba (chickpea water)
• 2 Tbsp vegetable oil
• chopped fresh dill or other herbs, chopped scallions and/or grated ginger (optional)
• water, for boiling

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Instructions

1. Combine matzah meal, potato starch, baking powder, salt and pepper in a mixing bowl. (You can also add chopped scallions, fresh dill or other herbs and/or grated ginger, if desired.)
2. In a separate bowl, combine aquafaba and oil. Add to matzah meal mixture and mix with a fork until thoroughly combined. Cover with plastic wrap and refrigerate for 30 minutes-1 hour.
3. Bring a pot of lightly salted water to a boil. 
4. Roll your matzah balls (this recipe yields six medium-size balls), add to the pot and reduce heat to medium-low. Cover and cook for 10 minutes.
5. Serve in vegetarian broth with vegetables and noodles if desired.

• Author: Shannon Sarna
• Prep Time: 40 minutes
• Cook Time: 10 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Ashkenazi

The post Vegan Matzah Balls Recipe appeared first on My Jewish Learning.

During my college years, I was introduced to kasha varnishkes by Yuliya, a dear friend from Connecticut whose roots traced back to Soviet Russia. A passionate discussion about Russian literature and ballet on a frosty Moscow evening led us to her dorm kitchen, where she unveiled her family’s adapted version of the classic Soviet kasha. The twist? Bowties, an influence of Italian-American ingredients on Ashkenazi cuisine in the U.S. The simplicity and heartiness of this comforting dish won me over.

Kasha varnishkes swiftly earned its place in my culinary heart and repertoire with its soothing, soft texture and unpretentious yet bold flavors. It was the perfect dish for a student — inexpensive, easy to prepare, freezer-friendly and heartwarmingly delicious. 

Over time, I’ve adapted the dish to make it my own, incorporating Cuban flavors that deeply resonate with me. The spices and techniques used in Cuban cooking, known for their depth and complexity, blend seamlessly with the nutty, comforting undertones of kasha varnishkes. 

This vegetarian fusion dish highlights the adaptability of age-old recipes; food, much like history, thrives on intersections, collaborations and shared stories.

Notes:

1. While this recipe uses vegetable stock for its neutral flavor profile, you can opt for a more robust taste by dissolving two chicken stock cubes in hot water. For a quicker alternative, use 3 Tbsp chicken or vegan salt. 

2. Shallots lend a delicate and slightly sweet undertone to the dish, however, if you’re in a pinch or prefer a more robust oniony flavor, regular onions can step in seamlessly. They have a bolder flavor, so adjust quantities based on your preference.

3. When tearing the mushrooms, ensure the pieces are relatively uniform; this ensures that every bite is cooked through evenly.

4. While farfalle (bowtie pasta) is recommended for its ability to hold onto flavors, you might explore other medium-sized pasta shapes known to cradle sauces well. Think penne or fusilli. Just ensure you cook al dente.

5. Parsley isn’t just for color. Its fresh, herbaceous notes can balance the rich flavors of the dish. If you’re feeling adventurous, consider other fresh herbs like cilantro or chives to add a different layer of freshness.

Cuban-Style Kasha Varnishkes Recipe

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Old-world comfort food gets a bold, colorful twist. 

• Total Time: 1 hour 5 minutes
• Yield: Serves 6-8

Ingredients

• 3 Tbsp olive oil
• 3 medium shallots, finely chopped
• 4 garlic cloves, minced
• ½ tsp ground cumin
• 1 medium-to-large red bell pepper, diced
• 1 orange or yellow bell pepper, diced
• 1 cup fresh shiitake or portobello mushrooms, roughly torn
• 3 cups canned chickpeas
• 2 ½ cups fresh spinach, finely chopped
• 2 cups vegetable stock
• 8 oz pasta farfalle (bowtie)
• 1 ½ cups buckwheat groats (kasha)
• freshly ground black pepper
• kosher salt
• ¼ cup fresh parsley leaves, torn, for garnish (optional)

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Instructions

1. Warm the olive oil in a large skillet over medium heat. Once heated, add the shallots and garlic and cook for 7-8 minutes until soft. Stir in bell peppers and cumin, cooking until peppers are tender, about 10 minutes. Tear the mushroom caps in medium, uniform pieces and integrate them with the sofrito. Once they brown, fold in the chickpeas and spinach until wilted. Pour vegetable stock, reduce heat and let it simmer for about 15 minutes or until most of the liquid is reduced.
2. Meanwhile, bring a large pot of water to a boil. Add the pasta and ½ tsp salt and cook following the package instructions or until al dente. Drain the pasta and set aside.
3. In a separate, medium to large saucepan, bring 1½ cups water and 1 cup vegetable stock to a boil; stir in the kasha and about 1 tsp kosher salt. Cover and simmer until the groats are soft, about 15 minutes. Fluff with a fork, cover and let stand off the heat.
4.  Transfer the vegetable mixture to the pot with the pasta, followed by the cooked buckwheat, and mix all together. Season with salt and pepper and transfer to a serving bowl; garnish with chopped parsley (optional) and serve warm.

Notes

1. While this recipe uses vegetable stock for its neutral flavor profile, you can opt for a more robust taste by dissolving two chicken stock cubes in hot water. For a quicker alternative, use 3 Tbsp chicken or vegan salt. 
2. Shallots lend a delicate and slightly sweet undertone to the dish, however, if you’re in a pinch or prefer a more robust oniony flavor, regular onions can step in seamlessly. They have a bolder flavor, so adjust quantities based on your preference.
3. When tearing the mushrooms, ensure the pieces are relatively uniform; this ensures that every bite is cooked through evenly.
4. While farfalle (bowtie pasta) is recommended for its ability to hold onto flavors, you might explore other medium-sized pasta shapes known to cradle sauces well. Think penne or fusilli. Just ensure you cook al dente.
5. Parsley isn’t just for color. Its fresh, herbaceous notes can balance the rich flavors of the dish. If you’re feeling adventurous, consider other fresh herbs like cilantro or chives to add a different layer of freshness.

• Author: Orge Castellano
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Entree
• Method: Quick
• Cuisine: Ashkenazi

The post Cuban-Style Kasha Varnishkes Recipe appeared first on My Jewish Learning.

With a mixed background of Iraqi grandparents, a Syrian grandmother and Indian parents, their recipes followed them wherever they went . 

In 1958, Avrahams parents married in India and planned to move to Israel, but a chance stop along the way via London had them rooted in the U.K. for many years before moving to Israel in 1978. Clearly, a love of cooking was in their blood because the family opened the first kosher restaurant in Hendon, where Avraham learned his craft with his mother, who would cook delicacies such as fish curry and potato chops  — a fried mashed potato cake with a minced meat filling. 

Since then, Avraham has become known as Avraham Cheese Sambusak. Working out of his kitchen in Hendon, he supplies the local community with many delicious pastries such as kaka (a savory or sweet bagel-shaped biscuit), dal (slow-cooked lentils), almond sambusak and date-filled pastries called date babas, but he is most known for his cheese sambusak. He has perfected his recipe over the years, which so far no one has been able to rival. He says that he is constantly working to change and perfect the recipe, and often adds in a little of one cheese or another to get the balance of salty and umami just right. However, the pastry recipe never wavers. He does it the same way each time, and whether he lets it rest or not, it comes out perfect! 

It seems that Avraham Mansoor just has the magic touch and will always be known for his special cheese sambusak. 

Note: You can freeze the sambusak before or after baking. If freezing before, freeze in a single layer on a baking sheet, so they do not stick together. 

The Best Cheese Sambusak

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   Avraham’s perfect sambusak have made him a North London institution. 

• Total Time: 1 hour 5 minutes
• Yield: 50

Ingredients

For the pastry:

• 1 kg self-raising flour
• 2 tsp salt
• 250 ml neutral oil
• 400 ml warm water

For the filling:

• 850 g Gouda or Edam cheese, in blocks
• 150 g feta or halloumi cheese, in blocks
• 80g plain flour
• 7–8 large eggs + 1 egg, for egg wash
• 1 tsp salt

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Instructions

1. Freeze the cheese blocks for several hours until they are frozen through. When you take them out the freezer, pat them dry with a paper towel.
2. Make the pastry by mixing all the ingredients together in a stand mixer, using the dough hook. Once it forms a clean, smooth ball, leave to rest for 30 minutes.
3. Preheat the oven to 170/175°C (340°F).
4. Roll the frozen cheese blocks in the flour and then grate.
5. Add any remaining flour to the bowl of grated cheese. Mix well and add 1 tsp salt (less if the halloumi or feta is very salty). 
6. Add the first seven eggs to the cheese mix, one by one, until the mix is moist, bound and firm, and not runny.  If it looks dry, add one more beaten egg, bit by bit, to loosen. 
7. Roll the dough to ¼ cm thick. Cut out 7 cm circles of dough using a cookie cutter. Add 1 Tbsp mixture to the center of each circle and fold over into half-moons, using an egg wash to seal the sides together. Using a fork, press down to ensure the edges are sealed. 
8. Place all the sambusak onto cookie trays (up to 20 per tray) and into the oven for 15 minutes or until the tops are starting to turn golden. 

Notes

 You can freeze the sambusak before or after baking. If freezing before, freeze in a single layer on a baking sheet, so they do not stick together. 

• Author: Joanna Nissim and Avraham Mansoor
• Prep Time: 45 minutes
• Cook Time: 20 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: Sephardic

The post The Best Ever Cheese Sambusak Recipe appeared first on My Jewish Learning.

A combination of pomegranate juice, balsamic vinegar, herbs and spices braise the squash until tender, before reducing to a sticky, sweet and sour syrup that is then poured over the hasselback squash, flavoring all the nooks and crannies. Before serving, the squash is topped with a fresh pomegranate and date topping, bright with pistachios and mint. 

Like many Jewish holidays, Rosh Hashanah menus are filled with symbolic foods. The most common are apples and honey, for a sweet new year, and a round challah to signify the cyclical nature of a year. Sephardi and Mizrahi Jews (and, increasingly, Ashkenazi Jews, too) take this much further, with a long list of symbolic Rosh Hashanah foods known as “simanim,” which represent a good fortune or omen for the upcoming year, often based on Hebrew word play. This recipe uses many of the simanim, including pomegranate, dates and gourds (squash). Pomegranates are symbolic of good deeds and often take the roll of the “new fruit” customarily eaten on the second night of Rosh Hashanah. Dates symbolize “an end” to our enemies and gourds represent our hopes that any negative verdict of us will be ripped apart and that our slates will be wiped clean for the upcoming year.

Notes:

• Sumac is a Middle Eastern ground berry with a tart, lemony flavor and red or purple color. 
• Aleppo pepper is a Syrian mild chili flake with a deep red color and a savory, fruity flavor. You can substitute this for ¼ tsp regular chili flakes. 

Hasselback Squash with Dates, Pistachios and Pomegranate Recipe

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Hasselback squash is the perfect vegetarian main dish for Rosh Hashanah. This showstopping dish calls for a whole squash, which is halved and braised in a sweet and sour pomegranate reduction, then sprinkled with a fresh pomegranate and date topping. Incorporating symbolic Rosh Hashanah foods like pomegranates, dates and gourds, this is the perfect High Holiday recipe.

• Total Time: 1 hour 30 minutes
• Yield: Serves 4

Ingredients

• 1 medium (1 ½ lb) butternut squash
• 3 Tbsp extra virgin olive oil
• 1 cup pomegranate juice
• 1 Tbsp balsamic vinegar
• 1 clove garlic, finely chopped
• 1 tsp sumac
• ½ tsp kosher salt
• ½ tsp Aleppo chili pepper or ¼ tsp chili flakes
• ½ tsp lemon zest
• ¼ tsp thyme
• ¼ tsp rosemary

For the pomegranate-date topping:

• ⅓ cup pomegranate seeds
• ¼ cup chopped pitted dates
• ¼ cup chopped pistachios
• ¼ cup fresh mint leaves
• 1 Tbsp lemon juice
• ¼ tsp salt

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Instructions

1. Preheat the oven to 400°F.
2. Halve the squash lengthwise, using a spoon to scoop out the seeds. Rub the skin of the squash with oil. Place the squash, flesh side down, in an 8×8-inch baking dish, and roast for 20-25 minutes, or until it begins to soften slightly. 
3. Meanwhile, combine the pomegranate juice, balsamic vinegar, garlic, sumac, salt, chili pepper, lemon zest, thyme and rosemary.
4. Remove the squash from the oven. Use tongs to place the squash cut side down on a cutting board. Place chopsticks or the handles of two wooden spoons on either side of the squash.
5. Using a sharp knife, cut through the skin side of the squash crosswise, being careful not to cut all the way through (the chopsticks/spoon handles should prevent this). Continue to cut the rest of the squash into ⅛-inch slices.
6. Return the squash to the baking dish, scored skin side up. Pour the pomegranate juice mixture over the top, using a pastry brush to brush the pomegranate mixture over the squash, allowing it to get into each slice.
7. Bake for 40-50 minutes, or until softened and the syrup has reduced by half and thickened. Brush the pomegranate mixture that has collected at the bottom of the baking dish over the top of the squash every 20 minutes.
8. While the squash is cooking, prepare the pomegranate and date topping: In a medium bowl, combine the pomegranate seeds, chopped dates, pistachios, mint leaves, lemon juice and salt.
9. To serve, transfer the squash to a serving dish and drizzle with the reduced pomegranate syrup. Garnish with the pomegranate-date topping.

Notes

• Sumac is a Middle Eastern ground berry with a tart, lemony flavor and red or purple color. 
• Aleppo pepper is a Syrian mild chili flake with a deep red color and a savory, fruity flavor. You can substitute this for ¼ tsp regular chili flakes. 

• Author: Micah Siva
• Prep Time: 15 minutes
• Cook Time: 1 hour 15 minutes
• Category: Side Dish
• Method: Roasting
• Cuisine: Holiday

The post Hasselback Squash with Dates, Pistachios and Pomegranate Recipe appeared first on My Jewish Learning.

Malawach, its popular cousin, is up there too. Both are made with the same dough, stretched and spread with samneh. But unlike jachnun, which is rolled into a cylinder and slow-cooked overnight, malawach is served like a flat bread, and is either fried in a skillet or baked in a taboon, a clay oven that Yemenites used to have in their yards — some even do until today.  

Malawach, or khubz mulawah, is still popular in Yemen, and similar recipes are available around the Arab world, like Khobz al tawa (griddle bread), Iraqi kahi and Moroccan meloui or malawi. The Muslim Yemenite mulawah is sprinkled with nigella seeds. Adenite Jews used to serve it with sugar, but it’s more common to see it next to tomato sauce, zhug, overnight hard-boiled eggs, and sometimes even with tahini sauce and pickles. 

These days, both jachnun and malawach are available in the freezer aisle at any supermarket in Israel, offering an inferior but easy option for those daunted by the labor-intense process of making the dishes at home.

This dough recipe is very similar to that of the jachnun. You can just double the jachnun recipe and make malawach with it, or follow this version (which I prefer), instead.

While malawach is not a very hands-on recipe, it does take a while to make, as the dough needs to rest four times: twice for one hour, then for three to four hours and finally for another three hours or in the refrigerator overnight. If you opt to rest it overnight, you will need to let it sit at room temperature the following morning for two hours before you fry it. 

After completing Direction 6, you can freeze some of the malawach for later use. Put them in a freezer bag, separated with parchment paper or plastic wrap and freeze. When you’re ready to fry the malawach, you can take them straight from the freezer, no need to thaw.

Yemenite Malawach

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This Yemenite multi-layered flat bread is very popular in Israel, where it’s served with grated tomato sauce, zhug, overnight slow-cooked eggs, and sometimes tahini and pickles.

• Total Time: 9 hours 10 minutes
• Yield: 10

Ingredients

• 2 lb all-purpose flour
• 5 Tbsp light brown sugar
• 3 ½ tsp kosher salt
• 2 ¼–2 ½ cups lukewarm water
• ¼ cup vegetable or corn oil
• 8 Tbsp melted butter, clarified butter (ghee) or more oil
• 3 Tbsp butter, for frying
• spicy tomato salsa, to serve

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Instructions

1. Put flour, sugar and salt in the bowl of a stand mixer fitted with the dough hook and mix a little with a spoon. Turn the mixer on medium-low and add 2¼ cups water, then knead for 5 minutes. If It seems too dry, add 1 Tbsp water at a time, until the dough is soft.
2. Remove bowl from mixer, cover bowl with plastic wrap and let rest for 1 hour. After 1 hour, knead again for 5 minutes. Let the dough rest again for another hour, covered with plastic wrap.
3. Put ¼ cup oil in a small bowl. Divide the dough into two, roll each half to a 2-inch-thick log and cut into five equal pieces (for a total of 10 pieces.) Roll each piece into a ball, dip in the oil to cover, and let rest on a rimmed baking sheet. Cover dough balls tightly with plastic wrap and let rest for 3-4 hours. Resting will make stretching the dough easier.
4. Use a rolling pin to roll the first ball into about a 10-inch circle. Using your hands, stretch the dough further into a very thin 15-inch circle. Do it slowly by lifting the sides of the dough and stretching again and again until you can almost see the countertop through the dough. 
5. Using your hand or a pastry brush, spread about 2 tsp of the butter all over the dough. Fold the left third of the circle inside, and then fold the right third on top, like an envelope, to make a long rectangle. Fold the bottom quarter up and the top quarter down, and then fold them on top of each other into a small square. Put back on the baking sheet. Repeat with the rest of the dough. Cover with plastic wrap and let rest for another 3 hours. (You can also let dough rest in the fridge overnight, but take it out of the fridge at least two hours before you are ready to continue.)
6. Use a rolling pin to gently roll each square into a thin 9-inch round. Pile the rolled malawach on a plate, separating them with parchment paper or plastic wrap.
7. Put a large nonstick pan over medium heat. Add ½ Tbsp butter and fry malawach, one at a time, until golden brown on both sides, about 4 minutes total. Don’t let the malawach brown too quickly, if it does just reduce the heat. Repeat with the rest of the malawach.
8. Serve hot with a side of spicy tomato salsa.

• Author: Vered Guttman
• Prep Time: 30 minutes + 8 hours resting time
• Cook Time: 40 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: Vegetarian

The post The Best Yemenite Malawach Recipe appeared first on My Jewish Learning.

So, the idea of mock chopped liver is really a welcome culinary evolution for me, even if the idea of creating a liver-like schmear is equally weird. 

The name “mock chopped liver” comes from its resemblance in appearance and texture to the traditional liver-based pâté. However, the main ingredient in mock chopped liver is not actual liver but rather a combination of cooked or roasted vegetables, onions, hard-boiled eggs and walnuts.

During the mid-20th century, “mock liver” became a prominent item on the menus of New York City’s numerous “dairy restaurants,” which served as the meat-free counterparts to traditional delicatessens. Those keeping kosher could now enjoy a chopped liver-esque spread alongside an egg cream without having to make a choice between the two. 

Mock chopped liver has become super popular over the years as more and more folks hop on the plant-based train or look for meatless alternatives. People dig it for a bunch of reasons, like caring for their health, the environment or sticking to ethical beliefs. It’s also a win-win for those with dietary restrictions or allergies to animal products.

Chef Cara Tannenbaum remembers indulging in real chopped liver when she was a kid on Long Island. As the years passed, the Tannenbaum family adopted a health-conscious approach to eating, prompting them to revamp their traditional schmaltz-filled chopped liver recipe. They embraced a vegetarian version, brimming with the delightful flavors of caramelized onions, mushrooms, peas and walnuts, creating a savory and wholesome alternative.

While the basic concept remains the same – using vegetables and nuts as a substitute for liver – the specific ingredients and cooking methods can differ based on regional preferences and individual tastes.

In Arthur Schwartz’s “Jewish Home Cooking: Yiddish Recipes Revisited,” he writes that onions are a defining flavor, in the sense that some dishes rely so heavily on onions that they wouldn’t taste Jewish without them. 

“Chopped liver immediately comes to mind. In fact, I’d say mock chopped liver, the vegetarian version, relies mainly on fried onions to resemble the real thing.” 

Gil Marks, another culinary expert, considers mushrooms to be another essential ingredient in creating this savory spread.

In the old school North American versions of vegetarian chopped liver, the typical ingredients included canned green peas or string beans, which were mashed together with fried onions and mushrooms (and occasionally eggplant) to create a creamy, taupe-colored spread. 

“Some recipes included walnuts, hard-boiled eggs, or crushed crackers for heft. As far as photogenic dishes go, it wasn’t exactly a looker. But it was, and continues to be, deeply desirable,” writes Leah Koenig in Bon Appetit.

In more contemporary iterations of vegetarian chopped liver, cooks often opt for fresher ingredients while staying true to the traditional layering approach. This clever technique allows them to replicate the unctuous texture and delectable savory-sweet flavor that made the original dish so beloved.

In Aly Miller’s Nosher recipe for vegan chopped liver, she incorporates mushrooms and miso for a rich “faux gras.” While Nino Shaye Weiss, a food blogger in Vienna, incorporates caramelized onion and shots of Slivovitz to his as a nod to its Central European roots.

In Israel, vegetarian chopped liver is usually made with roast eggplant or summer squash, (particularly zucchini), hard-boiled eggs and carmelized onions. It is arguably more popular and available than regular chopped liver countrywide. 

From its modest beginnings as a practical adaptation in Europe to its current global appeal, this vegetarian delight has become a timeless treasure in the world of Jewish cuisine. As we savor its savory legacy and modern adaptations, we celebrate mock chopped liver’s ability to honor tradition while embracing new flavors and culinary adventures.

The post The Fascinating Evolution of Mock Chopped Liver appeared first on My Jewish Learning.

These turnover pastries, similar to hand pies, are stuffed with a variety of fillings, from ground lamb, beef and chicken to spinach, feta cheese and even sweet almond and walnut. Sambusak are the ancient ancestors of similar pastries like Indian samosas, Latin American empanadas, Italian calzones and Israeli bourekas. Food historian Gil Marks stated that chickpea sambusak have been part of the Jewish Babylonian menu since the 1300s, and served for Shabbat lunches and holidays like Shavuot, Hanukkah and Purim. 

Sambusak bel tawa (chickpea turnovers) are a classic of the Jewish Iraqi kitchen. My Iraqi grandmother served them as an hors d’ouevres whenever she was hosting guests, for gatherings large or small. Still served in Iraqi homes around the Diaspora, chickpea sambusak are especially popular in Israel. They have a delicious complexity of flavor, thanks to the earthy savoriness of cumin and curry powder, a historical testament to the way Indian spices impacted the Jewish cuisine of Iraq. The spiced, nutty, buttery chickpeas and sweet caramelized onions contrast perfectly with the crisp, pillowy dough. 

Of course, all this deliciousness is matched by the many steps involved in making the sambusak. The chickpeas need to be soaked overnight, mashed and seasoned (though you can use canned in a pinch). The onions need to be fried. The dough needs to be kneaded and allowed to rise. The turnovers need to be formed and then fried. A lot of work but truly justified when the results are this spectacular  — plus, they’re packed full of protein, fiber and antioxidants.

We eat these vegan, deep-fried bites of heaven as a snack, appetizer or as a light meal with a salad. 

Cooking notes: Sambusak (fried or not fried) freeze beautifully in airtight packaging. Just thaw them before frying or reheating. Fresh sambusak can be stored in the refrigerator and then reheated in a low oven. 

The post My Grandmother’s Iraqi Jewish Sambusak Are the Perfect Appetizer appeared first on My Jewish Learning.

While it sounds a bit fussy, gribiche is as easy to make as it is versatile. Throughout Passover, when my dining choices are more limited than usual, sauce gribiche becomes a staple. After the seder, I use my leftover parsley and a couple of eggs to whip up a batch that will hang out in the fridge, its flavor improving over the next few days. The sauce brings a silky-chunky texture to whatever it touches, from the traditional veal to the more modern blanched spring vegetables like asparagus and new potatoes. I like to add it to hard-boiled eggs for an egg-on-egg breakfast, drape it over poached salmon for lunch, and occasionally pile a bit on a piece of matzah and eat it just like that.

There are many variations of gribiche. Some prefer a soft-boiled egg, which results in a looser sauce, while others, myself included, gravitate toward a slightly firmer yolk, which renders a richer gribiche. Some insist on a medley of herbs, and others choose only one. Either way, the simple sauce comes together in about five minutes once your eggs are ready. And while, traditionally, sauce gribiche is made with Dijon mustard, which contains kitniyot, readers who want to avoid mustard seeds can use kosher for Passover mustard. Once you’ve got the basics down, gribiche is a bit of a playground — add your favorite briny thing (Castelvetrano olives! Piparra peppers! Anchovies!) or swap out the Champagne vinegar for any vinegar of choice. It’s hard to go wrong.

Note: Refrigerate sauce gribiche in an airtight container for up to four days.

Sauce Gribiche

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The best way to use up leftover hard-boiled eggs from the seder.

• Total Time: 17 minutes
• Yield: 3/4 cup

Ingredients

• 2 large eggs
• 1 Tbsp chopped fresh parsley (4 stems worth)
• 1 Tbsp chopped capers
• 1 Tbsp chopped cornichons (about 3)
• 1 tsp Dijon mustard (or kosher for Passover mustard of choice)
• 2 tsp Champagne vinegar, or vinegar of choice
• ¼ cup extra virgin olive oil
• kosher salt and cracked black pepper, to taste

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Instructions

1. In a medium saucepan, add two eggs and cover with salted water. Bring to a boil over medium-high heat. As soon as the water starts to boil, turn off the heat and set a timer for 7 minutes. Meanwhile, prepare a bowl with ice water. When the timer goes off, use a slotted spoon to transfer the eggs to the bowl of ice water. Allow eggs to cool for 3 minutes and then peel. 
2. While the eggs are cooking, pick the leaves from 4 stems of parsley, and chop until you have 1 Tbsp. Chop 1 Tbsp capers and 1 Tbsp cornichons (about 3). Set aside.
3. Separate the egg yolks from the whites. Finely chop the egg whites and set aside. Press the yolks through a fine mesh sieve into a mixing bowl. Add 1 tsp Dijon mustard and 2 tsp Champagne vinegar, and whisk to combine. Slowly drizzle in ¼ cup extra virgin olive oil while whisking. The sauce will become thick and lighter in color as the oil emulsifies into the egg mixture.
4. Fold in the chopped parsley, capers, cornichons and egg whites. Season with salt and pepper.

Notes

Refrigerate sauce gribiche in an airtight container for up to four days.

• Author: Stephanie Ganz
• Prep Time: 5 minutes
• Cook Time: 12 minutes
• Category: Entree
• Method: Quick
• Cuisine: Holiday

The post Sauce Gribiche Is My Secret Weapon for Passover appeared first on My Jewish Learning.

Beets sometimes get a bad rap, but trust me, this recipe will change your mind. They give the final product a beautiful color, so it’s a great centerpiece for an impressive breakfast. They also add a delicate sweetness but are still earthy like the potatoes, so they make a perfect pairing. Think of this recipe as hash browns’ fancy European aunt!

This recipe is reprinted with permission from “Eitan Eats the World.”

The post This Beet and Potato Rosti Tastes Like a Giant Latke appeared first on My Jewish Learning.

Whatever it’s called, some form of this baked dish is nearly always served during Passover in Sephardic homes, and is usually included in the seder meal. It’s especially convenient because it can be made a day or two ahead (more if you want to freeze it) and doesn’t need to take up precious oven space, as it’s often served at room temperature or just barely warmed through. Almodrote and friends are also good for breakfast when you get tired of eating matzah and leftover haroset, or for lunch, dinner or cut into small squares for an appetizer.

This basic recipe can be adapted in many ways. While it calls for feta and parmesan, cheddar or kashkaval (a semi-hard cheese most often made from sheep’s milk that’s popular throughout the Balkans and Mediterranean), the cheese can be left out altogether to make it pareve, or you can use vegan cheese. Regular or gluten-free matzah meal can be used, or bread crumbs when it’s not Passover. You can also make it with other vegetables, including eggplant (berendjena), spinach (espinaka) or leeks (prasa), or add more of the herbs. 

Traditionally in the no-waste Sephardic kitchen, the squash would be peeled and the peels made into a different dish. This dish, called kashkarikas, involves cooking the peels in a lemon and olive oil sauce, or with tomatoes and garlic. However, for extra nutrition and flavor, I don’t peel my squash.

Sephardic Zucchini Casserole

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5 from 3 reviews

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A Passover dish.

• Total Time: 1 hour 20 minutes
• Yield: 4-6

Ingredients

• 5–6 medium zucchini (about 3 lb or 5 cups grated)
• 2 tsp salt, plus more to taste
• 3 eggs, lightly beaten
• ¼ cup chopped fresh dill
• ¼ cup chopped fresh parsley
• 2 Tbsp matzah meal or bread crumbs
• ⅔ cup feta cheese, crumbled
• ½ cup shredded cheese (parmesan, cheddar or kashkaval — available at Middle Eastern and other specialty markets)
• ½ tsp black pepper
• 3 Tbsp olive oil

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Instructions

1. Preheat oven to 350°F. 
2. Wash the zucchini well and grate on the large holes of a box grater or using a food processor. Put into a strainer and sprinkle with 2 tsp salt, tossing lightly with your hands to distribute the salt. Put a plate on top of the squash to weigh it down, and set the strainer over a bowl or in the sink for 15-20 minutes as the zucchini releases some excess water content. 
3. In a large bowl, mix together the eggs, dill, parsley, matzah meal or bread crumbs, feta,  shredded cheese and pepper until very well blended.
4. Take small handfuls of zucchini and squeeze out as much water as you can before adding each handful to the egg mixture. Mix well. 
5. Swirl 2 Tbsp oil over the bottom and sides of a 7×11- or 9×9-inch baking dish, then place it in the hot oven for 3-4 minutes. Heating the pan with the oil helps create a crust on the bottom and sides of the casserole. Once the baking dish is hot, carefully remove it from the oven. Working quickly, add the mixture to the pan and spread it out evenly, patting the top smooth. Lightly brush the top with the remaining 1 Tbsp oil. Bake, uncovered, about 45-50 minutes, or until the center is firm and the top and edges are golden brown.  
6. Let cool for 10 minutes before cutting, if serving immediately. Serve warm or at room temperature.

Notes

Storage notes: Cooked almodrote can be refrigerated for up to five days or frozen, well wrapped, for up to two months. To serve, defrost and heat in a 350°F oven, uncovered, for about 15 minutes, or until just warmed through.

• Author: Susan Barocas
• Prep Time: 30 minutes
• Cook Time: 50 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: Sephardic

The post Sephardic Zucchini Casserole Recipe appeared first on My Jewish Learning.

Olive oil is eggplant’s best friend, making it satisfyingly rich. First you’ll brush oil onto the eggplant before it’s roasted, then drizzle it mid-bake, and again when it comes out of the oven. Crusted with spices, the eggplant emerges from the oven browned and fork-tender. You can swap the homemade shawarma spice blend with your favorite store-bought mix; and if you’re not an eggplant fan, you can swap it for thick-cut cauliflower steaks or large zucchini and summer squash.

Note: Eggplant can be made in advance, stored in the refrigerator and reheated in a covered baking dish until warm.

Vegetarian Shawarma

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This easy vegetarian main feeds a crowd.

• Total Time: 1 hour 30 minutes
• Yield: Serves 6

Ingredients

For the shawarma spice blend:

• 1 ½ tsp ground coriander
• 1 ½ tsp ground cumin
• 1 ½ tsp sweet paprika
• 1 tsp turmeric
• 1 tsp garlic powder
• ½ tsp red pepper flakes or Aleppo pepper (optional)
• ¼ tsp ground allspice
• ¼ tsp smoked paprika
• 1 tsp brown sugar (optional)

For the eggplant:

• 3 large eggplants (2 ½-3 lb)
• ¼ cup olive oil, plus more for drizzling
• salt, as needed
• chopped parsley, mint or cilantro, to garnish

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Instructions

1. Start by slicing your eggplants in half from top to bottom. Score the eggplant diagonally in a crosshatch pattern, slicing toward the bottom without piercing all the way through. Generously salt, then rub salt into the scored eggplant halves. Let the eggplants sit while the oven preheats and you prep the rest of the ingredients, at least 20 minutes. 
2. Preheat the oven to 400°F. 
3. For the shawarma spice blend, whisk everything together in a small bowl. Alternatively use 3 Tbsp of your favorite shawarma spice blend, and add the brown sugar to the blend. 
4. Once the oven is preheated and the eggplant has rested, pat the tops of the eggplant dry, then brush each half of the eggplant with oil until the entire ¼ cup of oil is absorbed evenly. 
5. Rub about 1½ tsp of the spice blend into each of the six eggplant halves. Top with a drizzle of olive oil. 
6. Roast the eggplant for 30 minutes, then drizzle with more oil. Roast for an additional 20-30 minutes, or until deep golden brown and completely tender. Cooking times may vary depending on your oven and the size of the eggplant; begin to check for doneness after 40 minutes. 
7. While the eggplant is roasting, prepare the zhug, if desired. 
8. Drizzle the eggplant with oil just prior to serving, and garnish with fresh herbs. 

Notes

Eggplant can be made in advance, stored in the refrigerator and reheated in a covered baking dish until warm.

• Author: Sonya Sanford
• Prep Time: 30 minutes
• Cook Time: 1 hour
• Category: Main
• Method: Baking
• Cuisine: Vegetarian

The post This Vegetarian Shawarma Recipe Is Perfect for Feeding a Crowd appeared first on My Jewish Learning.

What makes this salad pack a flavor punch is the chermoula (aka charmoula), a North African sauce/marinade made with lemon, olive oil, garlic, parsley and/or cilantro, warm spices like cumin and coriander, and chili. Feel free to make it your own with more or less of any ingredient, and as much heat as you like. 

Trust me, you’re going to want to make extra chermoula (all the ingredients except the carrots) to have at the ready in your refrigerator. This versatile green sauce makes a fine marinade or dressing for cooked and raw vegetables, fish and chicken. Try drizzling some in your soup, or mixing with yogurt for a quick dip.

Most versions of Moroccan carrot salad use round disks of cooked carrots — and they’re delicious! But making the salad with raw, shredded carrots pumps up the flavor and crunch while cutting the prep time. The most time-consuming part of this recipe is grating the carrots, if you choose to do it by hand on a box grater (and even that isn’t so bad), but you can also use a food processor and be done in minutes. 

If all this didn’t already make this the perfect salad to prepare for a crowd, like a Shabbat meal or Passover seder, it’s best when prepared an hour or more in advance, even the day before, so the flavors have a chance to develop and blend. Hopefully you’ll have leftovers to enjoy for a few days, either on its own or over a bed of arugula or lettuce, perhaps topped with some crumbled feta.

Note: The salad will keep well for several days in the refrigerator.

Moroccan Carrot Salad

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4.8 from 4 reviews

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This zingy salad has it all: flavor, crunch and it can be prepared ahead of time.

• Total Time: 10 minutes
• Yield: Serves 6-8

Ingredients

• ⅓ cup lemon juice (from 3 medium or 2 large lemons)
• 3 tsp lemon zest
• ⅓ cup olive oil
• ½ tsp paprika
• 1–2 cloves garlic, crushed or grated
• 1 tsp cumin
  
• 1 tsp salt, or to taste
• ½ tsp ground black pepper, or to taste
• ½ tsp ground coriander (optional)
• pinch or two of Aleppo pepper or crushed red pepper (optional)
• ½–⅔ cup fresh cilantro or Italian parsley or a mix, chopped small
• 1 lb fresh carrots (5-6 medium or 3–4 large), washed and trimmed, peeled or unpeeled

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Instructions

1. To make the dressing, zest and juice lemons into separate bowls.
2. Then, in a mixing bowl, whisk together the lemon juice, oil, paprika, garlic, cumin, salt, pepper, coriander and Aleppo or red pepper, if using. Add the lemon zest, cilantro and/or parsley, and mix thoroughly. Set aside.
3. In a separate large bowl, grate the carrots on the large holes of a box grater or use a food processor with the fine shredding disk. Pour the dressing over the carrots and mix well. The salad can be served immediately, but if refrigerated for several hours, or even a day, the flavors will blend better. 

Notes

The salad will keep well for several days in the refrigerator.

• Author: Susan Barocas
• Prep Time: 10 minutes
• Category: Side dish
• Method: Easy
• Cuisine: Israeli

The post Easy Moroccan Carrot Salad Recipe appeared first on My Jewish Learning.