persian rice recipe

By Nitzan’s savta Chaya

To watch a video of the recipe, search on YouTube-

“Basharti Persian rice recipe” ( https://youtu.be/PuQ5WLb6i-0 )

 

Ingredients

• 3 cups of rice (Basmati, Persian or jasmine rice(
• 1 cup of green peas
• Half packet of dill
• 3-4 potatoes
• Salt
• Coriander seeds
• Hawayej spice (if not, you can use turmeric spice)
• canola oil

Optional for chicken:

• white onions
• chicken pieces
• chicken soup powder (a mix of spices for chicken soup)
• Hawayej spice (if not, you can use turmeric spice)
• salt

 

 

Directions

1. Rinse the rice well, cook it in a pot full of water with a tablespoon of salt until it is almost ready (al dente) and strain.

 

2. Mix in a bowl a cup of green peas, with half a packet of finely chopped dill, a tablespoon of oil and half a teaspoon of Hawayej )or turmeric)

 

3. Cut the potatoes into half-inch-thick slices, leaving the potato peel. In addition, break some coriander seeds.

 

4. Put 5 tablespoons of oil, half a teaspoon of turmeric, and a little bit of salt in a pot.

 

5. Place the potato slices in the bottom of the pot (which will cover the whole bottom), fry them on one side and when it’s golden- flip them over to the other side.

 

6. When you have turned the potatoes over, pour half the amount of rice into the pot.

 

7. Pour the seasoned pea and dill mixture into the pot, and add another half teaspoon of Hawayej (or turmeric) on top.

 

8. Pour out the remaining half of the amount of rice to the pot.

 

9. Using the length of your mixing spoon, make 3 chimneys in the middle of the pot.

 

10. Place a lid on the pot, cook over medium heat for about 40 minutes.

 

11.  Optional: chicken

In a separate pot put chicken pieces pre-cooked in water, lots of white onions cut into coarse strips, a tewspoon of chicken soup powder, Hawayej (or turmeric) and a pinch of salt.

Put the lid on the pot and over medium heat cook for two hours.

 

12. When Ready:

flip the pot into a very large serving plate, let the oil at the bottom of the pot drain into the plate (over the rice). Put the prepared chicken on top – and…. Be’teavon! בתיאבון

 

For any questions and comments feel free to reach me:

Nitzanbasharti@gmail.com

J

Moroccan cooking by Sylvia Babins

Hazelnut Torte (Molde Americana)

 

9 eggs separated

500g of ground hazelnut

2 cups of sugar

3 heaping TBSP of Matzo meal

 

Preheat oven to 350 degrees

Separate eggs

In a separate bowl mix together ground hazelnuts and matzo meal (set aside)

Beat egg whites stiff, gradually adding in sugar

Add egg yolks and beat until blended

Fold dry ingredients into egg mixture

Works best in a 9x13 pyrex lined with parchment paper lightly sprayed with pam

Or 2 8 inch pans so you can freeze one

 

When cooled sprinkle with icing sugar

Or my aunt Sarah frosted it with chocolate

---

 

Mini Burgers in Tomato Sauce (Pulpetas en Cororado)

 

1 lb. lean ground beef

1 egg

Salt-to taste

Pepper-to taste

Cumin-1 good TBSP

Parsley 1 good TBSP

breadcrumbs or matzo meal -start with 3 TBSP

1 Tin (28 oz) of plain tomato sauce

1 TBSP Paprika

½ tsp cayenne (optional)

 

In a pot put oil and paprika on medium heat. As soon as the paprika starts to sizzle add the tomato sauce, rinse the can with a little liquid and add to pot. Reduce the heat or the tomato sauce will splash everywhere.

Add the cayenne (Optional)

Bring the sauce to a gentle boil.

In the meantime, combine the meat, egg matzo meal and spices, make round meatballs and flatten with your hands,

When the sauce begins to bubble start adding your mini burgers, periodically give your pot a Moroccan shake. (I will show you what this is)

Cook for about 30 minutes on medium

Serve with white rice, roasted potatoes, or any vegetables

 

The best is the next day in a sandwich

---

 

Moroccan Carrot Salad

 

3 lbs. carrots

3 cloves fresh garlic

2 cups of water

3 tbsp. oil

1 tbsp. paprika

¼ tsp. cayenne (optional)

½ tsp. salt

1 tsp. cumin

6 tbsp. lemon juice or vinegar

Spinach (optional)

 

Peel carrots and slice to ¼ inch thick.

Peel and chop fresh garlic fine

In a pot put oil and paprika on medium heat. As soon as the paprika starts to sizzle add 2 cups of water.

Bring to boil. When boiling add garlic, salt, cumin and lemon juice and cayenne if you like it spicy.

If you are using spinach add it now, cook for a couple of minutes until the spinach is soft

Add carrots (stir with spinach) and reduce to medium.

This will need to cook until carrots are soft. Adjust spices and salt to your taste. Move food around the pot by moving the pot around, try not to stir because if carrots are soft they will mush up.

Cool and serve as an appetizer salad. Best if made the day before serve cold or room temperature.

 

This is a traditional Sephardic salad, usually served on Shabbat and holidays. This recipe comes from Tangiers, there are other variations that come from other parts of Morocco. This salad is usually served with Moroccan roasted peppers, Moroccan beets.

---

 

Moroccan Meat Cigars

 

 

1 lb of lean ground beef

1 package of phyllo pastry or spring roll wrappers

½ tsp garlic

½ tsp cumin

¼ tsp cayenne

¼ tsp salt

¼ cup of water

 

In a frying pan cook meat (using a fork try to get the meat as small as possible)

Add all the above spices (feel free to increase any of the spices listed above)

Add the water and cook until the water is evaporated

Let cool

In the food processor mix the ground beef slightly just until the texture is fine, DO NOT make a paste

If using phyllo cut each sheet in to 4

Using 2 sheets at a time (or 1 spring roll wrapper)

Pit the meat closest to you on the phyllo and begin to roll, about halfway fold the sides in and continue to roll to end.

Seal the edge with water

Fry in oil, not too hot because pastry will burn

 

If you are freezing them, line them up on a parchment lined cookie sheet an put in the freezer for 20 minutes, then toss into a ziplock bag.

 

If cooking from frozen, do not defrost first.

---

 

Moroccan Roasted Peppers

 

6 coloured peppers (feel free to use any colours, the tastes are about the same, just don’t use all green)

5 tbsp. oil

3 cloves fresh garlic chopped fine

½ fresh lemon juiced

Salt to taste

 

Roast peppers in oven under broil or on BBQ. What you are trying to do is cook on high heat until the skin turns black so it’s easy to peel. Do not cook slowly as the peppers get too soft.

After the peppers are roasted place in a bowl and cover with a tea towel. This will cause the pepper to separate from the skin.

When they are cool enough peel and deseed the peppers. Place in bowl add oil lemon garlic and salt and mix and cut into bite sized pieces.

 

Best served cold or at room temperature. Can be made a day ahead. Best served with Moroccan beets and Moroccan carrots.

---

 

Fillets of Sole in Lemon Sauce

 

6-8 Sole fillets

Salt

Parsley

1 egg

Juice from ½ to 1 lemon

 

Sauce

3 TBSP oil

½ tsp turmeric

2 cloves of fresh crushed garlic

1 tall glass of water

 

Heat the above 3 ingredients until they begin to sizzle, immediately add water and bring to a boil.

 

In the meantime, roll up the sole fillets and insert a toothpick to hold them together (Don’t make the same mistake I did by using mint flavoured toothpicks)

 

Once the sauce has come to a boil add the sole fillets, salt to taste and parsley (can be fresh or dried) and reduce to medium for about 15 minutes until fish is cooked

 

In a bowl take 1 egg and lemon juice and mix together

 

Once the fish is cooked add the egg mixture (pour evenly over fish)

Take off the stove and let sit for 10 minutes before serving

 

Goes great with plain rice

Indian Passover Recipes by Neeli Moses

---

 

Desserts by Eyal Udokang-Stopnicki

Note: make sure all ingredients are at room temperature. This will make it a lot easier for
everything to combine and to make sure there is less of a chance for cracking in your
cheesecake.

Ingredients

Crust

Preheat your oven to 350 degrees Fahrenheit

Crust
1. Take your graham crackers and put them into a ziplock bag.

2. Crush the crackers with whatever you have available (rolling pin, pan, wine bottle).

3. Once the crackers or at a size that you like (i like mostly fine with some larger chucks) add in
your melted butter and stir until all the butter is absorbed but he crackers and evenly
combined.

4. Add the graham crackers to your spring form pan and take a measuring cup or drinking
glass and push the graham crackers down. Making sure to pack them tightly together to
create a solid crust, and keeping it even along all throughout.

5. Once you get it even enough for your liking, put it into the preheated oven for 10 minutes to
set.

Filling
6. Add your cream cheese into a bowl of a stand mixer (or you can use a hand mixer) along
with your sugar and beat on medium speed until combined and smooth. Note: to make sure
sugar doesn't fly everywhere I would start on a lower speed and work your way up to
medium speed.

7. Once the cheese and sugar are combined and smooth, add in your eggs; one egg at a time.
Making sure that each egg in combined with the mixture before adding in the other.

8. You can now add in your sour cream.

9. once the sour cream in all combined add in your vanilla and flour.

10. You can now put your cheesecake batter into the spring form pan making sure to leave
some room for the cake to grow.

11. Bake on 350 for one hour.

12. Take out your cheesecake and quickly put on your sour cream layer making sure that it is an
even layer all across the cheesecake.

13. Then put back into the oven at 350 for 10-15 mins or until it looks like it is separating from
the edge a bit.

14. turn off your oven and let your cheesecake cool for 30 mins.

15. once the pan it cool enough to touch, take the cake out of the water bath and into your fridge
for at least 6 hours (overnight is best).

Sour Cream Layer
1. Put sour cream, sugar, and lemon juice into a bowl and stir until totally combined.

Strawberry Coulis
1. Add the cut strawberries into a saucepan along with the sugar and water.

2. Turn the element on to medium / medium-low heat

3. Once you see the water start to boil a bit, stir the mixture to allow the sugar to fully dissolve.

4. Turn the heat to medium and allow mixture to boil for 10 minutes, stirring occasionally
making sure nothing is sticking to the bottom of the pan.

5. Once it has boiled for 10 minutes break up the strawberries with a spoon and let it sit out to
cool down.

---

 

Mexican Recipes by Silvia Lulka

 

 

Israeli Recipes by Nava Blankenstein

 

Israeli Shashuka Recipe

• 300gr tomatoes of all kinds
• 2 tablespoon olive oil
• 3 garlic cloves, finely chopped
• 1/2 hot green pepper sliced in thin circles
• Pinch of salt
• 4 large eggs

• Boil water in a big pot
• Draw an X in the skin of the tomatoes and then place them in the boiling water for about a minute
• Remove the tomatoes to peel and dice them
• Heat olive oil in a large sauté pan on medium heat then add the sliced hot pepper
• Add the garlic and then, immediately after, add the salted tomatoes (cook for about 7 minutes on a medium to high heat)
• Once all the juice from the tomatoes is almost gone, add the eggs
• Enjoy!!!

 

 

 

 

 

Potato Bourekas with Mushroom Sauce Recipe

• 2-3 Tbsp of olive oil
• 2 onions, diced
• 250g of mushrooms, diced
• 3 cups of boiling water
• 2 tbsp cornstarch mixed in 1/4 cup of cold water
• 1/4 tsp turmeric
• Salt and pepper to taste

• Heat the oil and add the onion, sauté until gold
• Remove half of the onions then add the mushrooms and cook and stir for about 5-7 minutes until all liquids are gone
• To the boiling water, add cornstarch and spices and keep on stirring on a low heat until sauce has thickened

• 2 Medium potatoes peeled and cubed
• 1 tbsp olive oil
• 1/2 tsp salt and a bit of black pepper
• Puff pastry

• Place the potato cubes in a small saucepan and fill with water until the potatoes are covered
• Cover the pot and cook over a medium heat until the potatoes soften
• Mash the potatoes and add the preserved onion and oil

• Preheat your oven
• Spread the puff pastry on a work surface and slightly stretch it out with a rolling pin
• Cut the dough into squares about 9x9 cm in size and place a tablespoon of the filling (it is recommended to slightly shallow each square separately before placing the filling on it)
• Place your bourekas on the baking paper in light increments
• Mix an egg yolk and  a tablespoon of water in a bowl and polish each boureka
• Sprinkle sesame seeds on the bourekas
• Bake at 350 degrees for 18-20 minutes
• Enjoy!!!

 

 

 

 

Roasted Eggplant Sabich Bowl Recipe

• 1/2 medium eggplant
• 2 large eggs, boiled and sliced
• 1 potato, boiled and sliced
• 1/2 cup of chickpeas
• 1 head of romaine lettuce, washed and chopped
• 1 tomato
• 2 small cucumbers
• 1 small red onion
• 2 green onions
• Parsley, finely chopped
• 1/2 lemon
• Oil for baking the eggplants
• Salt
• 1/4 cup well-stirred tahini

 

• Preheat the oven to 400 degrees F (204 degrees Celsius)
• Slice the eggplant crosswise to make circles, about 1/2 inch (1.25 cm) thick
• Arrange the eggplant slices on an extra large baking sheet in a single layer, drizzle the olive oil, and sprinkle with sea salt, garlic powder, and black pepper
• Flip the eggplants and repeat
• Roast the eggplant slices in the oven for about 30-35 minutes, until soft and golden

• Dice the tomato, cucumbers, and onions
• Arrange the lettuce and vegetables in layers
• Drizzle the lemon juice, salt and olive oil
• Top the salad with the roasted eggplant, chickpeas, egg and potatoes
• Drizzle with Tahini

 

 

 

 

 

 

Lasagna - Carla

Ingredients

• 1 lb lasagna noodles or sheets (use pasta from De Cecco egg Lasagna sheets ) ( if uncooked blanch for ease of use)
• 10 oz shredded mozzarella cheese
• 2 Tbsp grated Parmigiano Reggiano cheese to sprinkle on top
• 1 Tub of Ricotta ( add a 1/3 cup of water )
• 1 stick of unsalted butter.
• Homemade sugo

Oven temperature: 400˚ F (200˚ C)

9″ x 13″ ovenproof pan (preferably freezer-proof, too)

.

1. Assemble the Lasagna

Put a thin layer of sauce  on the very bottom of the pan.

Add three pieces of lasagna lengthwise, then top with 3 table spoons of ricotta,  generously add  sauce and add mozzarella cover areas, add a few pieces of butter and grate Parmigiano.

 

Then top with more lasagna sheets, however, this time, cut them to 9″ strips so that you can place them in the opposite direction. This gives the lasagna structure so that it can hold together when cut. Cut the pieces so that it covers the bottom layer without leaving too much space.

 

Repeat with Ricotta, sauce and mozzarella, butter and Parmigiano another three times so that there are 5 layers of pasta and 4 layers of filling. ( You can do 7 layers too! All good depends how much left over filling and sauce you have.)

You may or may not have leftover sauce, depending on how much sauce you added. However, if you do use it all, take some  water (about a cup) and rinse the pot with it and add it to the lasagna before the top layer goes on.

 

Alternatively, just pour the water directly onto the lasagna. We didn’t cook the pasta, so it will absorb more liquid as it cooks in the oven.

 

The top of the lasagna will have the strips lengthwise, so I usually pull four (I overlap the top layer) of the best looking pieces (which aren’t broken or cut) and save them for the top. 

 

Lastly, sprinkle some grated mozzarella and  Parmesan on top of the lasagna before baking.

 

2.  Bake the Lasagna

Cover with foil (but make sure the foil doesn’t touch the lasagna as tomatoes will eat through the foil) and put in a preheated 400 F (200 C) degree oven for 45 mins  depends how hot your oven is. Remove the foil and continue to bake for another 10  depending on how crispy you want the top.

 

The edges will be bubbly when you remove it from the oven, so be careful. Allow to cool for about 10 minutes before cutting.

 

MinestronE Soup – Carla

INGREDIENTS

• 4 tablespoons extra-virgin olive oil, divided
• 1 medium yellow onion, chopped
• 2 medium carrots, peeled and chopped
• 2 medium ribs celery, chopped
• 2 cups chopped seasonal vegetables (potatoes,  zucchini, , green beans or peas all work)
• 2 cloves garlic, pressed or minced
• ½ teaspoon dried oregano
• ½ teaspoon dried thyme
• 1 large can (28 ounces) diced tomatoes, with their liquid
• 4 cups (32 ounces) vegetable broth ( or water)
• 2 cups water
• 1 teaspoon of sugar
• 1 teaspoon fine sea salt
• Pinch of red pepper flakes
• Freshly ground black pepper
• 1 cup  pasta  cooked separately
• 1 can (15 ounces) navy beans or cannellini beans, rinsed and drain
• Freshly grated Parmesan cheese, for garnishing (optional)

INSTRUCTIONS

1. Warm 3 tablespoons of the olive oil in a  stockpot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, and a pinch of salt. Cook, stirring often, until the vegetables have softened and the onions are turning translucent, about 7 to 10 minutes.
2. Add the seasonal vegetables, garlic, oregano and thyme. Cook until fragrant while stirring frequently, about 2 minutes.
3. Pour in the diced tomatoes and their juices, broth and water. Add the salt, sugar,  Season generously with freshly ground black pepper.
4. Raise heat to medium-high and bring the mixture to a boil, Reduce heat as necessary to maintain a gentle simmer.
5. Simmer for 1 hour add  beans . Continue for 30 mins to reduce and cook.
6.  Note : option to cook pasta separately or add the pasta with the Beans .
7. Remove the pot from the heat, remaining tablespoon of olive oil. Taste and season with more salt (I usually add about ¼ teaspoon more) and pepper until the flavors really sing. Garnish bowls of soup with grated Parmesan, if you’d like.

NOTES

MAKE IT DAIRY FREE/VEGAN: Don’t garnish with Parmesan, or use homemade vegan Parmesan.

MAKE IT GLUTEN FREE: Substitute your favorite sturdy gluten-free noodle

 

 

Sugo

Ingredients

• 4 tbsp extra virgin olive oil (my friend Amy Riolo’s olive oil manufacturer was just crowned #3rd best olive oil mill in the world! – EASY ORDER HERE)
• 4 or 5 cloves fresh garlic (not in a jar, dried, powdered, or frozen) preferably grown in USA/Europe
• small bunch of fresh Italian parsley, finely chopped (my family likes to use parsley in sugo)
• 1 (28-32 oz) carton/jar of whole, chopped tomatoes or puree (like Mutti, or Bionaturae) any tomatoes listed on the Greatest Tomatoes from Europe site will be fantastic or about 1 lb of fresh tomatoes (San Marzano, Roma or cherry tomatoes are great)
• about 1 1/2 level tsp Diamond Crystal Kosher or sea salt
• 3 or 4 large leaves of fresh basil, more to add to each plate, if desired
• Parmigiano Reggiano or Pecorino Romano to grate on top

To enjoy with pasta as soon as the sauce is ready, put a large pot of salted water on the cooktop over high heat and cook the pasta as directed (if you are using egg or a very quick cooking pasta, do this about half-way through these directions).

Pour the oil into a large sauté pan (not a deep pot) over medium high heat.

 

Crush the garlic and add it to the oil (if you want a spicy sauce, you can add some hot pepper, fresh or flakes, at this point). Sauté the garlic until it just starts to brown, then add the parsley. Notice I put the thick parsley stems in? You can pull these out later, but they add to the flavor of the sauce.

 

 

Turn the heat up to high. Now, add the quality puree (passata) or chopped tomatoes, and quickly cover with the lid for about 30 seconds, until the squirting subsides.

 

Stir with a wooden spoon and lower the heat a little. It is important that this sauce is cooked at a fast simmer, as it is cooked briefly. Add the salt and continue to simmer at a fast pace, and stir often, WITHOUT THE LID.

 

The sauce will thicken quickly, so do not overcook it, and have it become too thick; about 5 to 7 minutes should be sufficient.

 

 

Taste the sauce, if it doesn’t taste delicious, it probably just needs a little more salt and you can add some black pepper if you like. Turn off the heat and add the fresh basil (I tear mine into pieces) and stir well. Also, unless absolutely necessary, do not wash your basil. Wipe it with a damp paper towel instead so the water doesn’t ruin the flavor and aroma of the basil.

You can put some sauce in a bowl and set it aside at this point. This way you can add more to the pasta if it needs it (some people like less sauce, and some like more.) When the pasta is almost al dente, start adding it to the sauce in the pan. 

 

If you drain your pasta in a colander, reserve some of the pasta water to add back into the pasta in case it’s too dry, or needs to cook longer in the sauce (turn the heat on and add more water.)

This looks perfect and I don’t need to add water.

Serving pasta in a bowl, instead of a plate, keeps it hotter. I served it on a plate here as it’s nicer to show in photos, but I always serve pasta in bowls (this is the norm in Italy, too.)

Top with some freshly grated authentic Parmigiano Reggiano cheese or Pecorino Romano. I like to eat pasta with a fresh cayenne pepper; do you like them? You now have an authentic Italian tomato sauce to use as you please!

 

For example, you can make this same sauce in a deep pot, cook it longer and add meatballs for a different sauce! Want an authentic meatball recipe? Here you go!

 

 

How NOT to Serve Pasta!

 

Meatless Sugo

 

Prep Time: 5 minutes

Cook Time: 1 hr

 

NOTE: To enjoy with pasta as soon as the sauce is ready, put a large pot of salted water on the cooktop over high heat and cook the pasta (I prefer De Cecco) as directed (if you are using egg or a very quick cooking pasta, do this about half-way through these directions).

Ingredients

• 4 tbsp extra virgin olive oil
• 4 or 5 cloves fresh garlic
• 2 ribs of celery diced
• 1 onion diced
• 4 large carrots diced
• 1 large potato diced
• ½ of pepper diced
• small bunch of fresh Italian parsley and Basil, finely chopped
• 1 (28-32 oz) carton/jar of whole tomoatoes puree (like Mutti, or Unico)  (San Marzano, Roma or cherry tomatoes are great)
• 2 small cans of unico paste
• 8 cups of water
• about 1 tablespoon of  Kosher or sea salt
• dried oregano and hot pepper
• 1 tsp of sugar

Instructions

1. Pour the oil into a Stock pot and  saute crushed garlic and all veggies including the onion over medium high heat.  Unitl all is soft. Turn down the heat
2. Add the puree tomatoes and paste with the water .
3. Also add the spices , salt and sugar with the basil and parsley.
4. Continue to simmer for 1 hour to 1 ½ hour to be thick in consistency.

 

This Sugo can be used for pasta, fish and meats.