Jewish Holiday Cooking & Baking:

Vegetarian Passover Recipes

essential kitchen tools




In Association with Amazon.com


The Sephardic Kitchen: The Healthy Food and Rich Culture of the Mediterranean Jews

 Expelled from Spain during the Inquisition, Sephardic Jews scattered to all corners of the Mediterranean. Thus was created one of the most flavorful and distinctive cuisines in the world, melding delicious flavors from Portugal, Spain, Italy, France, Algeria, Greece, Morocco, Israel and the remains of the Ottoman Empire in the summery, sun-splashed Mediterranean cooking of the Sephardic Jews.

In each distant place the Sephardic Jews cooked inventive and delightful meals whose flavor comes more from herbs and spices than from fat, with light, healthy & robust core ingredients like fresh fruits, spices, olives, nuts, tomatoes, fennel, eggs and seafood . Dishes like Ajada, a garlic spread, and a spinach and yogurt salad seasoned with dill are typical of the sunny, mostly simple-to-prepare food in this book, which also includes recipes for Canton de Sardellas, a delicious anchovy salad from Portugal, Sopa de Spinaca y Lentijas, a spicy and delicate soup from Macedonia, Sopada con Bamias, a hot and sweet braised beef with okra from Egypt, and Los Site Kilos -- Bread of the Seven Heavens.

see more Jewish Ethnic Cookbooks

This Way To:

Passover Recipes: Index

Passover

Vegetarian Cookbooks

--------------------------

Send a Passover ECard

additional Recipe Areas at Caryn.com

Tunisian Spicy Fish in Honey & Raisin Sauce (Chermoula)

Chermoula, or Shermula, or is a dressing or marinade important in Moraccan and Tunisian cuisine, usually used for fish, comprised of some combination of herbs (parsley, coriander, basil), spices (cumin, paprika, coriander), onion, garlic, lemon juice or preserved lemon rind, and olive oil. It's predominant use is as a marinade or a mixture of aromatics in which the main ingredient is then cooked.

Emile Henry Le Potier 5.4-Quart Roasting Dish


More Useful Cookware & Servingware
in Kitchen & Housewares

Mix 1 tsp cayenne, cumin & 1/2 tsp salt. Rub fish with mixture and refrigerate 1 hr.

Dredge fish in matzah meal. Heat oil on med-high. Fry fish.

Remove the fish from the pan and pour off all but 2-3 tbsp. oil. Fry the onion. Add wine vinegar, water, and the rest of the cayenne and salt. Cook 5 minutes on med. heat.

Add cinnamon, honey, pepper & raisins. simmer about 7 minutes so water will evaporate and the sauce will thicken a bit. Add fish to warm.

Lay fish filets out into a flat baking dish. Pour remaiing sauce over top and serve.

 

Ingredients

3 tsp. cayenne pepper
1/4 tsp. gr. cumin
1 tsp. salt
1 lb firm fish (halibut, snapper)
matzah meal
2/3 c. olive oil
1 lg onion, finely sliced
6 tbsp. wine vinegar
2 tbsp. water
1/2 tsp. gr cinnamon
1/2 tsp. black pepper
1/2 c. honey
1/4 c. raisins

Makes 2-3 servings.


Matzah Plate

Free your inner artist and celebrate Passover like a King! Want to make some outstandingly creative, Decorative Seder Plates & Passover Ritual Items made by American & Israeli artists part of your seder?


The Kids' Catalog of Passover : A Worldwide Celebration of Stories, Songs, Customs, Crafts, Food, and Fun

This comprehensive guide to celebrating Passover teaches, entertains and celebrates through stories, customs, recipes, games, crafts and songs.

More Recommended Haggadahs & Passover books

 

 

Jewish Holiday Cooking | Feedback