Sephardic Bikur Holim Congregation

Sephardic Recipes

NOTE: We are looking for new recipes. If anyone has a recipe they would like to share, we would really love to publish it. Please contact the Synagogue Office at (206) 723-3028,  or by email at sbholim@gmail.com to share your recipe.

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E

F

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I

J

K

L

M

N

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P

Q

R

S

T

U

V

W

X

Y

Z

A

Ahashoo
Apple Cake
Apple Crisp
Apple Dulce
Apple Jam (Pareve)
Artichoke Quiche

B

Three Bean & Macaroni Salad
Berry Crisp
Blintz (Cheese) Souffle
Borkeas D’Aroz (Rice Borekas)
Borekas de Calavasa or Phyllo
Boreka Dough – Recipe I
Boreka Dough – Recipe II
Borkeas D’Pishcado (Fish Borekas)
Bread Pudding – Old Fashioned
Brownies for Passover
Burmuelos – Recipe I
Burmuelos – Recipe II

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C

Cabbage Soup
Cabbage Patch Stew
Calavasa – Borekas de
Carrots and Celery
Casserole – French Toast
Celery Root and Carrots
Cheese Blintz Cake
Cheese Blintz Souffle
Cheese Mushroom Quiche
Cheese Noodle Pudding
Cheese Phyllo Squares
Cheese and Tomato Frittata
Easy Hearty Chicken Vegetable Soup
Chiffon Cake – Holiday
Chocolate Mousse
Club Salad
Cream Cheese Pumpkin Pie
Creamy Rice Pudding

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D

Date Cake
Dough – Boreka

E

Egg Fritada
Eggplant Moussaka

F

French Toast Casserole
Fritada – Spinach
Frittata – Tomato and Cheese
Fritada – Egg
Fish Borekas (Borkeas D’Pishcado)
Folares – Hard boiled eggs

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G

Graham Cracker Pie Crust

H

Halvah de Bimbrio (Quince)
Hamantashen
Hamburger Stuffed Vegetables
Orejas De Haman – Moroccan Haman’s Ears
Hanukah Sugar Cookies
Harocie
Holiday Chiffon Cake
Honey Cake (Parve)
Huevos con Domat

I

Israeli Summer Salad

J

K

Kezadicas

L

Lasagna – Spinach
Lentils and Rice
Lentil Salad
Lentil Soup (Sopa De Lentejas) – Recipe I
Lentil Soup – Recipe II

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M

Macaroni Salad – Three Bean
Mandelbrot (“Sliced” Cookies)
Meat Pastels
Megina
Moroccan Haman’s Ears – Orejas De Haman
Moussaka – Eggplant
Mushroom Cheese Quiche
Mustachudos

N

Noodle Cheese Pudding

O

Old Fashioned Bread Pudding
Orange-Glazed Pumpkin Cake
Orejas De Haman – Moroccan Haman’s Ears
Overnight Refrigerator Cookies for Passover

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P

Panizikos
Pastels (Meat)
Phyllo With Spinach (Pareve)
Passover Brownies
Passover Cookies – Overnight Refrigerator
Pie – Cream Cheese Pumpkin
Pie – Strawberry Ice Box
Pot Roast
Prasafuchies
Prassa Patties (Meat)
Prehito (Wheat Pudding)
Pumpkin Cream Cheese Pie
Pumpkin Cake – Orange-Glazed

Q

Quiche – Artichoke
Quiche – Cheese Mushroom Quiche
Quince – Halvah de Bimbrio

R

Rice Borekas (Borkeas D’Aroz)
Rice and Lentils
Creamy Rice Pudding
Rosh Hashana – Yehi Ratzones

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S

Salmon Patties – Recipe I
Salmon Patties – Recipe II
Club Salad
Macaroni Salad – Three Bean
Cabbage Soup
Salmon Patties
Sesame Cookies
“Sliced” Cookies (Mandelbrot)
Sopa De Lentejas (Lentil Soup)
Chicken Vegetable Soup – Easy Hearty
Soup – Vegetable
Spinach Fritada
Spinach Lasagna
Strawberry Ice Box Pie
Spinach in Phyllo (Pareve)
Sufganiyot
Summer Salad – Israeli

T

Tomato and Cheese Frittata

U

V

Vegetables stuffed with Hamburger
Vegetable Quiche
Vegetable Soup

W

Wheat Pudding (Prehito)

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X

Y

Yehi Ratzones – Rosh Hashana

Z

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Recipes

A

Ahashoo

Katherine Scharhon about this recipe – I have a request for the Ahashoo recipe. If you don’t have it, this will be an appropriate recipe for after Passover. Do you remember when, with the leftover matzos after Pesah, your mother made a sweet treat called Ahashoo. (No I didn’t sneeze! This is what it’s called.) Some of you may have never heard of this treat and hopefully some may remember it. In any case, have fun preparing and enjoy eating this delicious treat.

6 cups farfel or 6 sheets of matzos, crumbled
1 cup sugar
1 cup water
1/2 cup honey
juice of 1/2 a lemon
1/2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1 cup chopped toasted nuts (walnuts, almonds, etc.)

Toast farfel or sheets of matza lightly in oven. Boil sugar, honey and water until sticky, approximately 25 to 30 minutes. Add the spices, lemon juice, nuts, and matzos and stir over medium heat for five minutes. Mix well.

Pour into an 8″ greased square pan and spread with a spatula, or roll into balls and place into paper candy cups.

Double the recipe for a 13″ x 9″ pan.

With the availability of all these ingredients, there is no reason why Ahashoo cannot be made during Passover.

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Apple Cake

2 1/4 c. all purpose flour
2 1/2 t. baking powder
1 t. each cloves, ginger and baking soda
pinch of salt
3 c. peeled and finely diced tart apples
1/3 c. raisins (optional)
1/2 c. chopped walnuts
3/4 c. butter or Nucoa (room temp.)
1 1/2 c. packed dark brown sugar
1 t. vanilla extract
3 large eggs
1/2 c. buttermilk
1/2 c. applesauce

Using a fork, combine flour, baking powder, spices, baking soda and salt in a bowl.
In another bowl combines apples, raisins and walnuts. Add 3 tablespoons of flour mixture and toss to coat. Set aside. Combine butter, brown sugar and vanilla in a mixing bowl. Cream until mixture is light and creamy. Beat eggs one at a time. Stir in buttermilk and applesauce. Slowly add the remaining flour mixture to the butter mixture, beating until blended. Stir in reserved fruit nut mixture. Pour batter into the prepared 12 cup Bunt pan and smooth the top. Bake at 350 degrees until a toothpick inserted into the cake comes out clean (about 1 hour). Let cool in pan for 1 hour.

Syrup
1/3 c. apple brandy or you may substitute apple cider
2 T. sugar
1 t. fresh lemon juice
zest of 1 lemon

Combine syrup ingredients in a saucepan. Heat to simmer. When sugar dissolves, remove from heat. Set aside for 15 minutes. Unmold the cake onto a serving platter. Prick it all over with a wooden skewer. Strain the syrup (discarding lemon zest) and brush the cake with the syrup until it has been absorbed. Before serving, dust the top with confectioners sugar.

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Apple Crisp

2 1/2 lbs. tart apples
1 T. lemon juice
1 t. ground cinnamon
1 t. lemon zest
2 T honey

Topping
6 T. butter, cut into 1/2” pieces
1/2 c. brown sugar
1/2 c. flour
1 c. rolled oats
1/2 c. chopped nuts
1/2 t. nutmeg
1 t. cinnamon

Preheat oven to 375 degrees. Lightly oil a 9 by 13 inch baking dish.
Peel and core the apples and slice thinly. Toss with lemon juice, cinnamon, zest and honey. Place in baking dish. Mix remaining topping ingredients until crumbly. Sprinkle over apples. Bake for 35 to 40 minutes or until apples are soft.

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Apple Dulce

5 apples, peeled and sliced (approximately – depends on the size of the apples)
2 c. sugar
1 1/2 c. water
juice of 1/2 lemon
5 – 6 whole cloves

Boil water and sugar until slightly thick. Add lemon juice. Dip sliced peeled apples into the syrup until partially cooked yet still firm. Remove from heat, add cloves and let cool. Refrigerate.

Apple Jam (Pareve)

(This recipe is from Nancy Resnik)

8 medium or large tart apples(Granny Smith’s or Braeburn, etc.)
1/2 orange (remove seeds, grind with skin and juice)
3 c. sugar

Wash, peel and core apples into quarters. Grate in a food processor or hand grate. Gently squeeze out excess juice and moisture. Place apples into a bowl and mix in the sugar and grinded orange.

Cover with plastic wrap and leave a vent on one side. Place in microwave on high for 10 minutes. Take out and stir fruit. Place back into microwave on high for another 12 minutes. Cool and keep refrigerated.

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Artichoke Quiche

1 unbaked pie shell placed in a quiche dish.

Filling
2 cans unmarinated chokes
1 c. mayonnaise
1/2 c. grated cheese of your liking
1/2 c. grated Parmesan cheese
1/4 t. Tabasco sauce or to your taste

In a blender, add drained artichokes and pulse mix until creamed. Remove from blender and add the rest of the ingredients. Pour into a quiche pan and bake at 350 degrees for 30 – 40 minutes.

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B

Three Bean & Macaroni Salad

Makes 6-8 servings

1 package assorted colored spiral or shell macaroni
1 can (14 – 15 oz) green beans, drained, cut into pieces
1 can (14 – 15 oz) wax beans, drained or 1 1/2 c. fresh wax beans, cut into pieces
1 can (14 – 15 oz) kidney beans, drained
1 can (14 – 15 oz) garbanzos, drained
1 c. chopped sweet onion or regular onion
1/2 c. green pepper, chopped
1/2 c. red pepper, chopped
1/2 c. yellow pepper, chopped
1 1/2 c. halved cherry tomatoes
1 c. cider vinegar
1/2 c. salad oil
2/3 c. sugar
salt & pepper to taste

Prepare macaroni according to package directions, rinse with cool water. Meanwhile, combine drained beans, chopped onion, and chopped peppers in a bowl.

In a separate bowl, combine cider vinegar and salad oil. Slowly add in sugar to dissolve. Add drained macaroni and vinegar mixture to beans. Add tomatoes and salt and pepper. Gently toss to combine.

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Berry Crisp

3/4 c. brown sugar
3/4 c. quick cooking rolled oats
1/2 c. flour
1/2 c. margarine
4 – 5 pts. fresh raspberries

6 servings

In an 8″ round or square pan, place the washed berries evenly on the bottom. Crumble the first four ingredients with your fingers. Sprinkle evenly over the top of the fruit.

Bake at 350 degrees for 35 minutes until the top is golden brown. You can substitute any berries, peaches, apples, etc. in this recipe.

Cheese Blintz Souffle

12 blintzes, frozen or fresh
4 eggs
1/2 c. sugar
1 pint sour cream
1 t. vanilla
1/2 c. butter or margarine (in a 13″ x 9″ baking dish)

Place blintzes in baking dish. Mix the eggs, sugar, sour cream and vanilla. Pour mixture over the blintzes and sprinkle with cinnamon. Bake at 350 degrees for 45-60 minutes. Top with sour cream and berries when serving.

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Borkeas D’Aroz (Rice Borekas)

Filling
3 c. water
1 T. butter, margarine or oil
1 c. rice (long grain or medium rice)
1/2 c. small curd cottage cheese
1/2 c. parmesan cheese
1/2 c. crumbled feta cheese
1 t. salt
2-3 eggs

Bring water and shortening to a boil. Lower heat and add the rice. Stir and cover the pot and cook rice until water is absorbed.

Cool rice and add the cheeses, salt and eggs. Set aside and prepare the Boreka dough.

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Borekas de Calavasa or Phyllo

Makes 3 dozen

Filling:
1 can (16 oz.) cooked pumpkin
1 egg
1 T. all-purpose flour
1 t. cinnamon
1/3 c. firmly packed brown sugar

Combine filling ingredients in a bowl and set aside

Pastry:
1 c. vegetable oil
2/3 c. water
1 t. salt
1/2 t. ground cinnamon (opt.)
3 – 4 c. all purpose flour
1 egg

(some people may want to use the phyllo sheets)

For the pastry dough:

Combine oil, water, salt and cinnamon (optional). Gradually add flour, mixing well after each addition. Form dough into balls. With a rolling pin, roll each ball into a circle. Place about a tablespoon of filling near the edge of each circle. Fold circle in half, sealing edges by pressing with tines of a fork. Place them on an ungreased cookie sheet. Brush top with beaten egg.

You may also sprinkle on top with cinnamon or a mixture of 1/2 t. cinnamon and 2 T. sugar. Bake at 375 degrees for 20 to 25 minutes.

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Boreka Dough – Recipe I

1 c. oil
1 c. ice water
1 t. salt
5 c. flour

Mix together oil, water and salt. Add the flour and knead lightly into a ball.

Form balls to place a hard boiled egg on and cover bottom and lower side of egg with dough.

Place strips of dough and crisscross over the top of the egg. If you feel a little artistic you may add more dough to join to the bottom of the egg and make Haman’s foot. Brush the dough with beaten egg. Bake at 350 degrees until golden brown.

Boreka Dough– Recipe II

1 c. oil
/4 c. cold water
1/4 t. salt
4 to 4 1/2 c. flour
1 egg for brushing top of borekas

Mix together oil, water and salt. Gradually add flour until it forms a large ball or until the dough becomes clean from the bowl and is pliable.

Form and flatten balls to desired size. Fill center with rice and fish filling. Fold over and pinch edges to seal. At this time
a border can be made by pressing the edges with a fork or make a traditional “repulgo” edge.

Bake at 400 degrees for 15-20 minutes or until golden brown.

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Borkeas D’Pishcado (Fish Borekas)

Filling:
1 14.75 oz. can of salmon
1/4 c. cooked rice
1 medium chopped onion
1/3 c. chopped parsley
salt and pepper to taste
1 egg (optional)

Remove bones and skin from salmon. Save the liquid and mix the salmon with the cooked rice, chopped onion, chopped parsley,
salt and pepper. Mix well. If filling is too dry, add one egg. Set aside and prepare dough.

Dough:
1 c. oil
3/4 c. water
1/4 t. salt
3 – 4 c. flour
1 egg for brushing top of borekas

Mix together oil, water and salt. Gradually add flour until it forms a large ball or until the dough comes clean from the bowl
and is pliable. Form and flatten balls to desired size.

Fill center of dough with filling and fold over and pinch edges to seal.

Brush top of borekas with beaten egg. Bake at 400 degrees for 15-20 minutes or until golden brown or 360 degrees in a convection
oven for 10-15 minutes.

Brownies for Passover

3/4 c. (1 1/2 sticks) margarine
2 1/4 c. sugar
4 large eggs
3/4 c. cake meal
3/4 c. cocoa
1/4 c. potato starch
1/4 t. salt
1/2 c. water
1/2 t. vanilla extract

Heat oven to 350 degrees. Grease 13x9x2 inch baking pan. Beat margarine in large bowl at medium speed with
electric mixer until creamy. Gradually beat in sugar. Add eggs, one at a time, beating well after each addition.

Stir together cake meal, cocoa, potato starch and salt. Add alternately with water and vanilla, beating until
smooth. Spread in prepared pan.

Bake 30 to 35 minutes or until wooden pick inserted in center of brownie comes
out clean. Cool completely in pan. Cut into rectangles. Makes 36 brownies.

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Burmuelos – Recipe I

(Raised Doughnuts)

2 pkgs dry yeast
1 c. warm water
1 t. salt
1 T. sugar
3 c. water
6 to 6 1/2 c. flour
2 T. oil

Dissolve yeast in 1 cup of warm water. Add salt and sugar. Add 3 cups water and add the
flour gradually, working it in with a large fork or a slotted spoon until mixed. Dough
should be soft. Cover with a clean towel and let it rise for 1 hour in a warm place.

Using dough the size of a walnut, twirl with your fingers, making a hole in the center. Drop the
dough in hot oil and cook until golden brown, turning once. Drain on paper towels.

Serve with syrup or honey, or they may be dusted with powdered sugar or cinnamon and sugar.

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Burmuelos – Recipe II

2 pkgs. or 4 t. active dry yeast
3 c. warm water (divided)
2 T. sugar
1 t. salt
2 T. vegetable oil
6 c. flour
oil for frying burmuelos

Combine yeast, 1 cup warm water and sugar. Let stand 5 – 10 minutes until foam forms.
Add salt, oil, 2 cups water. Mix. Gradually add 6 cups of flour. Mix well to make a smooth,
sticky dough. Cover bowl with Saran and allow to rise in a warm place 45 minutes to an hour.

In a deep saucepan, heat oil to 375 degrees (use candy/deep fry thermometer). With moist hands,
break off two-inch balls of dough and poke a hole in the center with your thumb or finger and
drop into hot oil (4 to 6 at a time, depending on the size of the saucepan). Turn when golden
brown on both sides. Remove with a slotted spoon and drain on paper towels.

Serve with warm honey.

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C

Cabbage Soup

5 c. shredded green cabbage (about 1 lb)
1 carrot, sliced
1 zucchini, sliced
1 large tomato, coarsely diced
1/2 green pepper, sliced in rings
1 onion, sliced
2 cloves garlic, finely chopped
2 T. tomato paste
1 T. frozen apple juice concentrate
Juice of 1/2 lemon
1/4 t. basil
1/4 t. oregano
Dash pepper

Place all ingredients in a large pot with 8 cups of water. Bring to a boil. Reduce heat, cover and simmer for 30 minutes. Add 4 more
cups of water, cover and simmer an additional 20 minutes.

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Cabbage Patch Stew

1 1/2 lbs. ground beef
4 celery ribs, chopped
1 medium onion, chopped
7 c. chopped cabbage
2 cans (16 oz each) kidney beans, rinsed & drained
1 can (28 oz) diced tomatoes, undrained
3 c. beef broth
1 can (15 oz) tomato sauce
2 medium carrots, chopped
1/2 t. sugar
pepper to taste

In a large saucepan or Dutch Oven, cook beef, celery and onion over medium heat
until meat is no longer pink and vegetables are tender. Add remaining ingredients.
Bring to a boil. Reduce heat, cover and simmer for one hour, or until cabbage and
carrots are tender.

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Celery Root and Carrots

1 large celery root, peeled and cut into 1/2& slices or 1& cubes (appx. 4 cups)
2 cups cut-up peeled carrots, cut in 1/2& rounds
1/3 cup water (approximately)
1/3 cup freshly squeezed lemon juice
salt
pepper
pinch of sugar
3-4 Tablespoons oil (vegetable or canola)

In a deep sauce pan, add water, oil, lemon juice, salt, pepper and sugar. Bring
to a boil.

Add celery root and carrots. Cover pan. Turn heat down to a low simmer and cook
for 25-30 minutes. Remove cover. Most of the liquid will have been absorbed and
the vegetables should be well cooked but not mushy. The remaining liquid should
be a little thick, almost creamy.

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Cheese Blintz Cake

Batter:
1/2 c. margarine
1/4 c. sugar
2 eggs (beat one at a time)
3/4 c. milk
1 1/4 c. flour
1 t. baking powder
1/2 t. salt

Mix the above ingredients with an electric mixer or hand mixer until well blended. Pour half of
the batter into a greased square pan. Add filling, then pour the rest of the batter on top and
bake at 350 degrees for 30 to 40 minutes.

Cut into squares and serve topped with sour cream and strawberries.

Filling:
12 oz dry curd cottage cheese or 1# small curd cottage cheese
8 oz. cream cheese
1 egg
2 T. minute rice (optional)
salt
sugar to taste (appx. 1/4 c.)

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Cheese Mushroom Quiche

1 unbaked pie shell placed in a quiche dish.
Cover the bottom of crust with 1 1/2 c. mozarella cheese or any other cheese you prefer.
Cover over cheese with one medium sauteed onion and 1/4 lb chopped mushrooms (or halves).

Custard Filling:
Beat well together
4 eggs
1 1/2 c. milk
3 T. flour
1/4 t. salt

Pour custard over mushroom layer. Sprinkle with paprika Bake at 375 degrees for 40-45 minutes.

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Cheese Noodle Pudding

Pam spray a 9″ x 13″ Pyrex dish
8 oz. wide egg noodles
4 oz. butter, melted
1/2 c. sugar
dash of salt
1 lemon rind
16 oz. cottage cheese
8 oz. ricotta cheese
8 oz. cream cheese
2 c. milk

Boil noodles until cooked al dente (not well done).
Mix the rest of the ingredients together with the noodles and pour into a Pyrex baking dish.

Add the topping and bake at 325 degrees for 1/2 hour.

Topping
1 c. cornflakes
1 c. brown sugar
1/4 c. melted butter

Mix all ingredients and spread on top of the noodles.

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Cheese Phyllo Squares

1 Box Phyllo (1 lb. approximately 30 sheets) divided
2 c. dried grated cheese, according to your palate
(Emak and/or Parmesan) divided
1 c. oil (Wesson vegetable or Canola) divided

Filling:
4-6 beaten eggs (save some to brush the top)
1 lb. cottage cheese (small curd)
1 1/2 c. grated dried cheese (Emak and/or Parmesan)
(approx. 1 cup according to your palate)
1/4 t. salt

Beat eggs. Add cottage cheese, grated cheese and salt. Mix thoroughly. Set aside or do this procedure when you
finish layering half of the sheets.

Pam Spray 13x9x2 1/4 aluminum pan or a pan the same size of the phyllo sheets. Count 1 box of phyllo sheets and
divide half the sheets for the bottom layer (approx. 15 sheets). Brush between each sheet with oil and sprinkle
with a little grated cheese. You may have to fold over each sheet to adjust to the 13x9x2 1/4 pan size.

At this point you evenly spread the egg cheese mixture over the phyllo. Continue layering the remainder of the
phyllo sheets in the same manner as the bottom sheets. The last two sheets would be brushed with oil thoroughly
so they do not separate in the baking. Brush the top layer with a little of the beaten egg that you set aside.
Cut only the length before baking as illustrated. Bake at 375 degrees for 40-45 minutes or until golden brown.
You can also test with a knife in the center if it comes out clean.

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Easy Hearty Chicken Vegetable Soup

8-9 c. water
2 T. chicken style consomme or bouillon
2 c. cut-up cooked chicken
2 carrots, peeled and diced
3 celery stalks, sliced
1 medium size leek, washed thoroughly and finely chopped
1/3 c. chopped parsley
2 medium yukon gold potatoes
1/2 c. each frozen or canned peas, corn and green beans
salt & pepper to taste
You may also add fresh or frozen broccoli or cauliflower flowerets.

Bring water to a boil. Add all ingredients except the peas, green beans, cauliflower and
broccoli. Cook for 1 hour.

Add the remaining vegetables. Cook for 15-20 minutes until vegetables are tender. Season with salt and pepper.
You may have to add more water if necessary.

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Chocolate Mousse

The following recipe will be great for Mother’s Day, May 9th, for a barbecue or any special event. And it’s pareve.

16 oz. pkg. chocolate chips or
1 8 oz. pkg. chocolate squares
1 whole egg
1 t. vanilla
2 eggs, separated
1 c. whipping cream or pareve whipping cream.

Melt chocolate. Add whole egg, 2 egg yolks and vanilla. Beat egg whites until stiff. Fold in egg whites into chocolate.
Whip cream and fold in. Pour into serving cups and refrigerate or freeze.

Serve with a little whipped cream and garnish with grated chocolate, raspberries or strawberries, etc.

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Club Salad

Serves 8 to 10

16 oz. elbow macaroni
16 oz. dill pickles, chopped
6 hard boiled eggs, chopped
6.5 oz. can tuna fish, mashed (opt.)
1 bunch green onions, chopped
small can ripe black olives, chopped
3 to 4 sticks of celery, diced
salt & pepper to taste
3 T. mustard
mayonnaise
parsley, chopped (opt.)

Add elbow macaroni to boiling water and cook until al dente. Drain and pour into
a large bowl.
Combine all the rest of the ingredients and mix well. Add mustard and mayonnaise.
Add just enough mayonnaise to combine the salad together.

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Creamy Rice Pudding

1/2 c. water
1/4 c. medium white rice
1 qt. milk (I use 2%)
1/4 – 1/2 c. sugar
1 t. vanilla
cinnamon or nutmeg

Bring water to a boil. Add rice. Heat to low and cook rice until almost cooked.
In the top of a double boiler, scald milk. Add the partially cooked rice and sugar.
Cook over simmering, not boiling, water for about 1 – 1 1/4 hours until mixture
thickens, stirring frequently. Add vanilla.

Chill and serve with sprinkled cinnamon or nutmeg. As it cools, this pudding becomes deliciously creamy.

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D

Date Cake

1 c. water
1 c. chopped dates
1 t. baking soda
2 eggs
1 c. sugar
1/2 c. oil or Crisco (I use Nucoa margarine)
1 t. vanilla
1 1/3 c. flour
1 T. cocoa
1/2 t. salt
1 c. chocolate chips
1 c. chopped walnuts

Boil water, dates and baking soda. Set aside to cool. Beat eggs. Add sugar, oil and vanilla.
Add and mix date mixture. Mix in the dry ingredients. Do not beat too much. Add and stir 1/2 c.
chocolate chips and 1/2 c. chopped walnuts. Pour into a 9 x 12 pan.

Top the cake with the remaining chocolate chips and walnuts. Bake at 350 degrees for 30-40 minutes.
Test with a toothpick until toothpick comes out clean.

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E

style=”color: #800000;”>Egg Fritada

For a 8 x 8 or 7 x 11 pan
2 eggs
2 c. milk
3/4 c. flour

For a 13 x 9 pan
3 eggs
3 c. milk
1 1/4 c. flour

Your choice of Parmesean, Gouda, Emak cheese.

Warm 1-2 tablespoons oil in the pan. In a mixer, beat eggs until thick. Add milk, mix on low,
then add the flour and beat on low until thoroughly mixed. You may add about 1/4 c. Parmesean
and/or another cheese of your choice and mix into the egg mixture. Adding the cheese into the
egg mixture is optional. Sprinkle the bottom of the already warm oiled pan with Parmesean
cheese and then add the beaten egg mixture. Sprinkle the top of the egg mixture with about 1/4 c.
Parmesean cheese and/or another cheese, or just Parmesean. Bake at 400 dgrees for 45 minutes.
Cut into squares and serve warm with jam (optional).

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Eggplant Moussaka

4-6 servings

Many of you make moussaka with saute’d onions and hamburger in between layered
sliced fried eggplant. Or some enjoy grated cheese instead of hamburger.

This version is a pareve dish. This is a great recipe for a meatless meal like Tisha B’Av,
or for our long Shabbath as the third meal.

1 large eggplant
vegetable oil for frying
2 beaten eggs
Matzo Meal
1 large chopped onion
1 large chopped green pepper
1/4 lb. sliced mushrooms
1 – 15 oz. can tomato sauce
pinch of salt and pepper to taste

Cut 1/2 inch off both ends of eggplant. Peal eggplant and cut 1/2 inch thick
slices.

Pour vegetable oil into a heavy large skillet. Dip and coat both sides of sliced
eggplant in Matzo Meal, then beaten eggs. Heat oil to fry eggplant slices until
browned on both sides.

Clean skillet. Add vegetable oil and saute chopped onions until translucent. Add chopped green
peppers, saute for 1 minute, add sliced mushrooms, saute for 1 minute. Add tomato
sauce. Mix well. Cover skillet, simmer for 2 minutes.

In a 2 qt. casserole, spread enough sauce to cover bottom. Layer half of eggplant
slices. Spread half of the sauce over the eggplant. Layer the other half of eggplant
slices and remaining sauce. Cover and bake at 350 degrees for 30 minutes. This recipe
can also be served at room temperature.

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F

French Toast Casserole

Serves 10

1 small loaf (8 ounces) stale French bread, cut into 1-inch cubes (8 to 10 cups)
8 large eggs
3 cups milk
5 T. sugar
2 t. vanilla extract
3/4 tsp salt
2 T. butter, cut into small pieces
3/4 t. cinnamon
maple syrup

The night before, grease a 13 by 9 inch baking dish with butter, oil or cooking spray. Put bread cubes in dish. Beat
eggs, milk, 4 tablespoons of the sugar, vanilla and salt in medium bowl. Pour over bread. Cover and refrigerate
overnight.

The next morning, remove from fridge 20 minutes before baking. Heat oven to 350 degrees. Dot casserole with butter
and combine remaining 1 tablespoon sugar with cinnamon. Scatter over top. Bake until knife inserted near center
comes out clean, about 45 minutes.

Let cool slightly, then cover with maple syrup.

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Folares

Hard boiled eggs

Makes 3 dozen, Serves 8

These unusually shaped pastries are made from an ancient recipe which dates back to the time before the Spanish Expulsion in 1492. Spanish Jews who settled in Tangiers brought this tradition with them and continue it to this day.
Dough:
1 c. oil
3/4 c. ice water
1 t. salt
4 c. flour
Mix together oil, water and salt. Add the flour and knead lightly into a ball.

To make Folares:
1. Form a small ball of dough.
2. Set an egg on the piece of dough and work the dough up so that it covers the lower part of
the egg.
3. Balance and secure egg in the dough so that it stands by itself.
4. Roll two ropes of dough and criss-cross across top of egg and then secure ends to the dough
on the bottom.
5. You can add some more dough to the bottom and form Haman’s foot.
6. Place on a cookie sheet.
7. Brush the dough with beaten egg.
7. Bake at 375 degrees for 15 – 20 minutes or until golden brown.

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G

Graham Cracker Pie Crust

1 1/2 c. graham cracker crumbs
1/4 c. sugar
6 T. margarine, melted

Combine crumbs, sugar, and margarine in a large bowl. Press mixture into a 9 inch glass pie dish
evenly and completely.

H

Halvah de Bimbrio (Quince)

6-8 large quince
juice of a large lemon
2 1/2 c. sugar

In a large bowl with water add peeled and quartered quince. Rinse quince and place in a large
(6 qt) pan. Add lemon juice and 1 cup water.

Cook on stove top until it comes to a boil. While cooking, stir with a large spoon and breakdown quince. Lower temperature and cook
covered until soft like apple sauce.

Strain cooked quince through a colander saving pulp. Place the pulp into a clean sauce pan. Add the sugar and cook, stirring constantly, until
it comes to a boil. Lower temperature to low and continue cooking and stirring for 30-40
minutes. The quince will burn if you do not constantly continue stirring.

Pour into a Pyrex dish. (7”x11”x 2” or a round 8” or 9” x 2” cake pan. Size of pan depends on how much quince
you have. Let quince set in pan for 1 week or 2 weeks until it thickens and the quince pulls
away from the sides of pan.

Cut into squares and serve.

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Hamantashen

Filling:

1 lb prunes – pitted
1/4 c. raisins
1/2 c. walnuts
juice of 1 lemon and rind
1/3 c. sugar

Soak pitted prunes in water overnight or for 3-4 hours. Drain water and grind prunes,
raisins, lemon rind and walnuts. Add to this mixture, lemon juice and sugar.

Dough:
6 eggs
1 c. sugar
2/3 c. oil
2 t. vanilla
1 t. baking powder
6 c. flour

Beat eggs. Beat in sugar, oil and vanilla. Gradually add flour and baking powder; mix
thoroughly. Knead lightly until smooth enough to form a large ball on a lightly floured board.

Form small balls and roll out into 3″ to 4″ rounds.
Place 1 scant teaspoon prune filling or desired filling on each round. Pinch together sides of lower half of circles to form triangles.
Place on cookie sheet and bake at 350 degrees for 20 minutes or until golden brown.

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Hanukah Sugar Cookies

1 C. butter or margarine
1 C. sugar
1 egg
2 t. vanilla
2 t. baking powder
2 2/3 C. flour
1/2 t. salt

Cream sugar and butter. Add egg and vanilla and mix well. Add the dry ingredients. If dough is a little wet, add more
flour. Refrigerate dough for 2 – 3 hours or overnight.

On a floured board, roll portions of dough between 1/8 to 1/4 inch thickness. Cut with assorted Hanukah cutters. Prior to baking sprinkle cinnamon and sugar mixture on top of cookies or you
can decorate with colored sugar candies, or dip cookies in chocolate after baking.

This will be a great recipe for children
to make. Bake at 370 degrees for 7-10 minutes until edges are lightly brown.

Holiday Chiffon Cake

1 1/3 c. each, honey and hot strong coffee
3 1/2 c. flour
1 c. sugar
2 1/2 t. baking powder
1 t. soda
1 t. cinnamon
1/8 t. salt
1/8 t. cloves
1/8 t. ginger
1/4 c. oil
4 eggs, separated
1/4 t. cream of tartar
powdered sugar
sliced almonds for garnish (opt.)

Dissolve honey in hot coffee. Let cool. Stir flour, 1/2 c. sugar, baking powder, soda, cinnamon,
salt, cloves and ginger. Make a well. Add oil, egg yolks and honey coffee mixture. Stir until
smooth. Beat egg whites and cream of tartar until foamy.

Add remaining 1/2 c. sugar, a tablespoon at a time, beating until stiff. Fold egg yolk mixture
about (1/3 at a time) into egg whites. Pour into ungreased 10 inch tube.

When cool, sprinkle with powdered sugar and garnish with almonds.

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Harocie

2 lbs. raisins
1 lb. dates
1 lb. walnuts
1 apple
sweet wine or orange juice

Grind separately raisins, dates, walnuts and apple. Mix together all ground ingredients.
Add wine or orange juice to the consistency you want.

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Honey Cake (Parve)

1/2 c. oil
1 c. sugar
3 eggs
1/2 c. honey
2 c. flour
1/2 t. soda
3 t. baking powder
1/2 t. nutmeg
1 t. cinnamon
1/4 t. ginger
1 t. cocoa
1 c. orange juice
1/2 c. chopped raisins (opt.)
1 c. chopped walnuts or almonds (opt.)

Cream together oil and sugar. Mix at medium speed. Beat in eggs, one at a time, until mixture is
light and fluffy. Add honey gradually while continuing mixing.

Sift 1 3/4 c. flour and other dry ingredients. Set aside 1/4 c. flour. Add flour mixture to honey mixture, alternating with orange
juice. Mix until smooth and creamy. Toss nuts and chopped raisins with reserved flour. Add to cake
batter, stirring to distribute evenly.

Pour into 2 (8 x 3 1/2 x 2 1/2 inch) loaves or 1 bundt pan. Bake at 350 degrees preheated oven for 50 to 60 minutes until top springs back when pressed
lightly.

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Hamburger Stuffed Vegetables

Basic hamburger stuffing recipe for vegetables like tomatoes, green, red, yellow, or orange peppers, zucchini,
cabbage, onions, or any other vegetable that is suitable for stuffing.

1 lb. hamburger, creamed with 1/3 c. warm water
1 large diced onion (or more if desired)
salt and pepper to taste
1/2 c. chopped parsley (washed)
1/4 c. medium grained rice (raw)
1/2 c. tomato sauce
1 egg

Mix ingredients one at a time with the hamburger. Add and mix one raw egg at the end. Filling is now ready
for stuffing vegetables.

Sauce
1 8 oz. can tomato sauce
2 – 3 Tablespoon oil

Placed stuffed vegetables into a pan with 8 oz. or more tomato sauce and 2-3 tablespoons oil. Pour sauce
over stuffed vegetables and cook in a covered pan at medium heat until vegetables, rice and hamburger are
cooked.

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Huevos con Domat

4 – 6 eggs
1 8 oz. can tomato sauce
1 T. oil
salt and pepper to taste

Heat sauce, oil and salt and pepper until it comes to a boil. Lower heat. Add eggs, one at a
time, (as though you are going to poach eggs). Spoon some sauce over the eggs. Cover and cook
for about five minutes.

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I

Israeli Summer Salad

Serves 8

3 medium cucumbers
1 bunch radishes, diced
1 bunch green onions, diced
1 medium green pepper. seeded and diced
2 large ripe tomatoes, diced
2 – 3 c. cottage cheese
2 c. sour cream
parsley, chopped (for topping)

Peel cucumbers and quarter lengthwise. Scoop out seeds if they are large. Dice.
Combine all vegetables with cottage cheese. Mix well. Top with sour cream then
parsley.

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K

Kezadicas

This recipe is excellent for the holiday of Shavuoth, where dairy meals are prepared. As a matter of fact, kezadicas
can be made for Shabbath or any time of the year. Isaac Maimon A”H, used to tell us he remembers his mother making
kezadicas with filo for Shavuoth. I remember my mother making kezadicas with boreca dough in a cup shape. It doesn’t matter
what shape or form, they are delicious. The recipe below can also be made in muffin tins with boreca dough.

Boreca Dough – Makes 12 – 18
1/2 c. oil (Wesson, Vegetable or Canola)
1/2 c. water
2 1/2 c. flour

Prepare the boreca dough in the order of the above ingredients. Form into balls and either roll out or shape each ball
into a muffin tin. Fill each cup with the following recipe.

Filling:
4 eggs
1 1/2 c. cottage cheese (preferably small curd)
2 c. grated Gouda cheese
1/2 c. Parmesan cheese
1 c. mashed potatoes
1 c. milk (2% milk can be used)
salt to taste

Beat eggs. Add the rest of the ingredients and mix well. Pour about 1/3 c. of mixture into each muffin tin. Fill
until 2/3 full. Bake at 375 degrees for 1/2 hour or until golden brown.

Another alternative filling for the above recipe is eggplant
Roast one large eggplant in the oven or on top of the stove with coils. Remove the skin and as many of the seeds
as possible. Chop eggplant in a Quisinart and mix rest of ingredients as follows:
3-4 eggs (depending on size of eggplant)
1 c. small curd cottage cheese
2 c. grated Gouda cheese
3/4 c. Parmesan
1 c. milk
salt to taste

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L

Lentils and Rice

Serves 4

1/2 c. lentils
3 c. water
2 cubes chicken bouillon
1 large onion, chopped
2 cloves garlic, mashed (opt.)
3/4 t. salt
1/4 t. black pepper
1 c. long grain rice
1/2 c. minced parsley (opt.)

Rinse and drain lentils, then pour them into a saucepan along with the water, bouillon cubes,
onion, garlic, salt and pepper. Bring water to a boil then reduce heat and simmer lentils 10
minutes, covered.

Add the rice, bring water back to a simmer, cover and cook 15 minutes or until rice is done.
Check once or twice during this last stage and add water if needed.
Remove pot from heat, let sit three minutes, stir in the parsley and dish up into a serving bowl.

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Lentil Salad

Serves 6 – 8

2 c. lentils – remove stones, sand and any foreign looking particles
2 ribs of celery – peeled and dices, small
1 large red onion – peeled and diced small
2 roasted green peppers – diced small

Boil lentils with 2-3 cloves of garlic and 2-3 bay leaves for 30 minutes. Wash and drain.

Dressing:
1/3 c. lemon juice
2 T. extra virgin olive oil
salt & pepper

Mix salad dressing and pour over lentils. Serve cold over red and white radicchio leaves.
Crumble 4 oz fetta cheese on top of salad.

Lentil Soup (Sopa De Lentejas) – Recipe I

1 1/2 c. lentils, washed
2 onions, diced
1/4 c. vegetable oil
3 celery stalks, sliced
4 carrots, peeled and sliced
1/2 c. chopped fresh parsley
1 bay leaf
8 c. water
2 t. salt
pepper to taste

Rinse lentils several times in cold water. Cover with cold water and soak several hours or overnight.
Drain.

In a large pot, saute onions in oil until translucent. Add lentils, celery, carrots, parsley,
bay leaf and water. Bring to a boil. Reduce heat. Cover and simmer 3 to 4 hours. During the last 10
minutes of cooking, remove bay leaf and add salt.

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Lentil Soup – Recipe II

Serves 6

1 1/2 c. orange or red lentils
2 1/2 qts. cold water
1/2 c. or 1 stick margarine or butter
2 T. salt
1 sliced onion
1 small peeled garlic clove
1/4 t. peppercorn
3-4 stalks of celery, diced
2 c. diced carrots
1 c. diced potatoes
1 c. diced fresh tomatoes or canned tomatoes
chicken soup bouillon, per taste
pepper
1/4 t. turmeric (opt.)
1/2 c. chopped parsley

Pick over, then wash lentils. Drain. Measure liquid from beans and add enough cold water to make
2 1/2 qts. Add salt and next 3 ingredients. Cover and simmer 4 hours.

Add lentils and cook 15 minutes. Add diced carrots, potatoes, tomatoes, chicken, bouillon, pepper and turmeric. Continue cooking lentils,
carrots and potatoes until tender (about 20-30 minutes). Add more water if needed. Sprinkle parsley on top of the soup.

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M

Mandelbrot (“Sliced” Cookies)

Judith Amiel

Preheat oven to 325 degrees

3 eggs
3/4 cup granulated sugar
1/4 cup oil
1/2 cup parve margarine at room temperature (1 stick)
1/2 t. salt
2-1/4 cups flour
2 t. baking powder
zest of one large orange
4 T. fresh orange juice (1/2 orange)
1/2 cup finely ground almonds

Beat margarine, sugar, oil and margarine; add eggs, one at a time, then orange juice.
In another bowl, mix all dry ingredients together including orange zest (except almonds).

Incorporate and mix dry ingredients into wet ingredients. Mix very well. Add ground almonds by
hand into dough and mix well. Dough will be very soft.

Refrigerate at least 2 hours to firm up cookie dough (this is crucial). Grease cookie sheet, or
line with parchment paper. Form dough into 2 logs, approximately 12″-15″ long.

Bake for 25 minutes. Remove from oven and cut while warm into 1/4 inch slices. Roast in 325 oven
for 20 minutes, until lightly colden. Makes approximately 26 cookies. (If dough spreads too much
while baking, cut long slices in half.)

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Meat Pastels

Filling
1 lb. hamburger
1-2 medium diced dry onions (not sweet yellow onions)
2 Tbs. oil
1/4 c. medium grain rice
1/2 c. fresh chopped parsley
1 Tbls. salt – to your taste
1 teas. pepper – to your taste
1/4 c. water
1/3 c. toasted sesame seeds
1 raw egg

Lightly brown onions in oil until golden brown. Sauté hamburger until brown, about 15 minutes.
In the center of the meat mixture, separate an area to add the rice. Cover rice with the browned
meat, add water and cover the pan with a lid. Cook on low heat until rice is cooked. Add parsley,
salt, pepper, and toasted sesame seeds and cook for two additional minutes.

Allow the mixture to cool a little. Add 1 raw egg and mix thorougly. Cool mixture 20-30 minutes
before making the pastels.

With this mixture you can shape the pastels in cups or triangles. Fill cups with one full tablespoon
of meat mixture. Cover cup with dough like a lid and seal edges. Place pastels on a parchment lined
cookie sheet. Brush the tops with a beaten egg and sprinkle with sesame seeds.

Bake at 350 degrees for 20-25 minutes or until golden brown.

Dough:
For pastel cups or triangle shape
1 c. oil
3/4 c. cold water
pinch of salt
3-4 c. flour
1 egg (for egg wash top of pastels or triangle)
sprinkle with sesame seeds
Fila Sheets
Brush two to three fila sheets with oil. Cut sheets into 5 or six strips, depending upon what size
you want the Fila Pastels.

At the bottom of each strip, place 1 teaspoon or 1 tablespoon of meat
mixture, depending on the size you want and form into triangles as shown on the fila box.

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Megina

This layered casserole consists of a savory meat filling sandwiched between two layers of egg-soaked
softened matzas.

2 lbs. lean ground beef chuck
3 large onions, diced
2 T. vegetable oil
1 t. salt
1/4 t. pepper
1/2 c. chopped fresh parsley
8 eggs, divided and beaten
6 matzas, divided

In a large skillet, brown meat and onion in oil. Add salt, pepper, and parsley. Cook 1 additional minute.
Remove from heat. Add 4 beaten eggs and blend well. Set aside.

Grease 9 x 13 x 3 inch pan. Soak 3 matzas in warm water until just softened. Don’t let them fall apart!
Soak softened matzas in 2 beaten eggs until eggs are absorbed. Line bottom of pan with matzas.

Spoon meat mixture over matzas, spreading evenly. Soak remaining 3 matzas in warm water until soft, then
dip in 2 remaining eggs until absorbed. Place over meat filling.

Bake in preheated 375 degree F. oven 45 minutes.

Serve hot.

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Cheese Mushroom Quiche

1 unbaked pie shell placed in a quiche dish.

Cover the bottom of crust with 1 1/2 c. mozarella cheese or any other cheese you prefer.

Cover over cheese with one medium sauteed onion and 1/4 lb chopped mushrooms (or halves).

Custard Filling

Beat well together

4 eggs
1 1/2 c. milk
3 T. flour
1/4 t. salt

Pour custard over mushroom layer. Sprinkle with paprika Bake at 375 degrees for 40-45 minutes.

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Mustachudos

2 c. walnuts
3/4 c. almonds
3/4 c. sugar
1 t. cinnamon
1 t. grated orange peel (opt.)
1 egg

Grind walnuts and almonds. Add the rest of the ingredients in order given.
Form into balls the size of large walnuts. Shape balls into desired shape:
bell, 4-leaf clover or triangle. Place on un greased cookie sheet.

Bake at 325 degrees for 10 to 15 minutes, or until lightly brown. Serve with
a toothpick inserted on top of bell. Or for Rosh Hashana, dip them in powdered
sugar.

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O

Old Fashioned Bread Pudding

6 slices day-old white bread (stale or frozen, challah or rolls)
2 TBsp melted butter or margarine (1 TBsp)
2 TBSP plus 1/2 c. sugar (Splenda)
1 tsp. cinnamon
1/2 c. golden seedless raisins
4 eggs
2 c. milk (mocha mix light)
1 tsp. vanilla extract
(1/2 tsp. lemon extract (mix with margarine)

Preheat oven to 350 degrees. Grease 1 1/2 quart Pyrex baking dish. Cut crusts from bread, brush with melted butter
and sprinkle with 2 tablespoons sugar and the cinnamon. Cut each slice into quarters (cubes). Arrange in layers
in a prepared baking dish, sprinkling each layer with raisins. (Soak bread and all ingredients in a bowl).

Beat eggs just enough to blend thoroughly. Stir in remaining 1/2 c. sugar, the milk and vanilla. Continue stirring until
sugar dissolves. Pour over bread and raisins.

Set baking dish in a pan containing 1 inch hot water and bake 55-60 minutes (35-40 minutes) or until a silver knife inserted 1/2 inch into custard comes out clear. Serve pudding warm
or chilled. Makes 8 servings.

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Orange-Glazed Pumpkin Cake

Serves 8

1 1/2 c. all-purpose flour
1 t. baking powder
1 t. baking soda
1 t. ground cinnamon
1/2 t. ground ginger
1/2 t. salt
8 T. Nucoa
1 c. sugar
2 eggs
1 c. canned or fresh pumpkin puree
1 c. confectioners’ sugar, sifted
2 T. orange juice
grated zest of 1 orange

Preheat oven to 350 degrees. Lightly butter or oil a 6-cup Bundt pan. Dust the pan lightly with flour.

Cake:

In a bowl, combine flour, baking powder, baking soda, cinnamon, ginger and salt.
Set aside. In another bowl, using an electric mixer beat together butter or margarine
and sugar. Add eggs, one at a time, beating to blend. Add pumpkin and beat until combined.
Stir the dry ingredients into the wet ingredients. Pour batter into prepared pan and bake
for 30 to 35 minutes, or until a wooden toothpick comes out clean. Cool cake on a rack.

Glaze:

In a bowl, stir together confectioners’ sugar, orange juice and orange zest until smooth.
Pour glaze over the cooled cake.

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Orejas De Haman – Moroccan Haman’s Ears

Makes 3 dozen

These unusually shaped pastries are made from an ancient recipe which dates back to the time before the Spanish
Expulsion in 1492. Spanish Jews who settled in Tangiers brought this tradition with them and continue it to this
day.

2 eggs, well beaten
1/4 t. salt
1 T. vegetable oil
oil for deep frying
1 c. all purpose flour
confectioners sugar

In a large bowl, combine eggs, salt, and one Tbs oil. Add flour and mix well until dough is workable. Knead dough
5 minutes until smooth and elastic. If dough is too sticky, add more flour, 1 Tsp at a time until it is workable.

Pinch dough to make one inch balls. With a rolling pin, roll balls of dough into thin circles. Cut each circle in
half. Pinch dough in the center to form a small pleat on the straight side so it resembles an ear.

In a deep pot, pour oil to a depth of at least three inches. Heat to 375 degrees. Drop several ears into hot oil. When golden brown
on one side, turn carefully with slotted spoon to brown other side. Watch carefully to avoid burning, as orejas
cook quickly.

Drain on paper towels. When cool, dip in confectioners sugar, coating all surfaces.

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Overnight Refrigerator Cookies for Passover

1 egg, beaten
1/2 – 3/4 c. sugar
3/4 c. oil
1 c. cake meal
2 T. potato starch
cinnamon/sugar mixture

Mix in above order (you may have to add a little additional cake meal to make the desired dough consistency)
Make 2 long strips

Wrap each strip in waxed paper or foil and freeze overnight.

Next day: Slice each strip 1/4 ” to 1/2″ thick. Place on ungreased cookie sheet.

Toppings: Sugar/cinnamon mixture sprinkled on top of each cookie.

Bake at 375 degrees for 10 minutes.

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P

Panizikos

2 packages fresh yeast cakes
1/2 c. sugar
1/2 c. oil
1 t. salt
2 eggs
2 c. warm water (more hot than warm)
7 – 8 c. all-purpose flour

Crumble yeast in large bowl. Add sugar, oil, salt and 1 egg. Mix well with large spoon or with
your hand until yeast is dissolved. Add 2 cups of hot water to the egg mixture and mix well again.
Add 1 cup of flour at a time and mix thoroughly after each cup. Punch and knead dough until easy to
handle. Form into a ball. You may add a little more flour if necessary if dough is still sticky.
Coat the inside of the bowl with Pam spray or oil. Let the covered dough rest in bowl for 1 hour.

Knead again and rest for another hour.

Form into balls the size of a medium lemon, while at the same time, working the dough.

(This recipe makes 3 – 4 dozen rolls, depending on the size of rolls.) You may form balls into any
shape: knots, twist, etc. Place on cookie sheets.

Let rest for 20 minutes. Brush the top of rolls
with an egg wash. Sprinkle with sesame, poppy seed or try a little chopped fine onion if desired.
Bake at 400 degrees for 12-15 minutes or until golden brown.

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Phyllo With Spinach (Pareve)

Wash, cut and dry thoroughly, 2 bunches of fresh spinach. Lay about 10-12 sheets of phyllo in a sprayed or oiled
9″ x 13″ pan. Brush with oil in between each sheet.

In a bowl, mix spinach with a little flour and salt. Beat 3 – 4 eggs and add to the spinach.
Mix thoroughly.

Pour onto the layered phyllo. Add a layer (10-12 sheets) of phyllo, brushed with oil between sheets, on top
of the spinach. Add extra oil to the last 2 sheets to prevent them from separating.

Before baking, cut into squares (any size you want). Bake at 375 to 400 degrees until golden brown.

Serve warm.

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Pot Roast

This recipe will also be great for a one-pan meal. You may add any of the following ingredients:

barley, potatoes, small pasta, fresh or frozen peas, string beans, cauliflower and broccoli flowerets,
fresh carrots, celery, etc. This is a great meal for the winter months.

Serves 6-8

3 lbs. beef chuck roast
1 medium onion
3 cloves garlic (minced)
1/4 tsp. pepper
1 Tbls. olive oil
1/2 lb. mushrooms (quartered)
1 tsp. salt
1 1/4 c. beef broth

Heat oil in a Dutch Oven pan over medium heat. Brown chuck roast on both sides. Remove from
pan.

In the same pan, add chopped onion, quartered mushrooms and minced garlic. Cook for a
couple of minutes until the onions turn light brown. Return the roast to the pan. Season with
salt and pepper. Add beef broth. Bring to a boil, then reduce heat. Cover and simmer for
1 1/2 hours.

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Prasafuchies

12 individual heads of leeks
2-3 medium potatoes
2-3 large carrots
salt and pepper to taste
4-6 eggs
vegetable oil for frying

Cut ends of leeks lengthwise. Soak and wash leeks in a large bowl changing
water several times until sand and dirt are removed. Peel potatoes and
carrots. Cut potatoes and carrots in half.

Place leeks, potatoes and carrots in a large sauce pan covered with water. Cover with a lid and
boil until leeks are tender and potatoes and carrots cooked. Drain in
a colander until cool enough to handle. Separate potatoes and carrots
from the leeks. Set aside.

Take handful of leeks, squeeze out the liquid as much as possible. Grind leeks, potatoes and carrots in a grinder
or Cuisinart.

In a large bowl, mix the vegetables with salt, pepper and eggs. Form into patties and fry in hot oil until golden brown on
both sides. Drain on paper towels. Serve warm.

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Prassa Patties (Meat)

8 leeks
1/2 lb. lean ground beef chuck
4 eggs, divided
1 t. salt
1/8 t. pepper
matza meal
vegetable oil for frying

Sauce:

1 c. tomato-mushroom sauce
1/2 c. water

Wash leeks well to remove sand. Cut off and discard roots and tough outer leaves. Cut remaining parts into 1/2
inch slices and place in large bowl of cold water. Change water several times until sand and dirt are removed.
Drain well.

Place sliced leeks in saucepan. Cover with cold water and cook until very tender, about 45 minutes.

Drain and cool slightly. Squeeze out as much water as possible. Grind the prasa and mix with meat, 3 eggs, salt and pepper.
Mixture should be thick enough to form into patties. If not, add matza meal as needed.

Beat remaining egg. Dip patties first in egg and then in matza meal. Fry in hot oil until golden on both sides. Drain on
paper towels. Serve plain or with sauce.

To prepare sauce, simmer tomato-mushroom sauce with water. Add leek patties and simmer 10 minutes. Serve hot.

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Prehito (Wheat Pudding)

1 c. bulgur
4 c. water
1/4 – 1/2 c. sugar (to one’s taste)
cinnamon
walnuts
1-2 T. honey (opt.)

Bring water to a boil. Add bulgur, lower to a moderate heat for about 30 minutes, stirring frequently.
Add sugar and cook an additional 10 minutes or until bulgur is cooked. Gradually add more water if
needed to finish cooking bulgur. You may add cinnamon and chopped walnuts to mixture (optional).

ARemove from heat and pour bulgur into a 9″ – 10″ pie plate or an 8″ square. Sprinkle on top with
cinnamon and chopped walnuts or decorate with walnut halves.

Cut in squares or diamond shapes and serve cold or room temperature.

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Pumpkin Cream Cheese Pie

1 c. canned pumpkin
1 – 8 oz. pkg. cream cheese
1 c. sugar
1 T. vanilla
1 c. heavy cream – whipped

In an electric mixer, cream the cream cheese until smooth. Add sugar, pumpkin and vanilla.
Mix thoroughly. Fold in whipped cream.

Pour filling into graham cracker crust and refrigerate 3-4 hours before serving.

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S

Salmon Patties – Recipe I

1 (14.75 or 15 oz.) can salmon
2 slices of hard, stale bread
1 medium onion, finely chopped
1/2 c. parsley, finely chopped
salt and pepper to taste
2 eggs
Cooking oil for frying

Drain salmon, reserve liquid. Remove and discard bones. Mix reserved liquid
with stale bread until well absorbed. Flake salmon and mix with bread, chopped
onion, and parsley. Add salt and pepper to taste.

Beat eggs and add to salmon mixture. Shape mixture into patties. Heat oil in frying pan. Brown patties
on each side until golden brown.

You also can form salmon into 1 1/2″ balls and deep fry in oil. These make
nice appetizers dipped into a barbeque tomato sauce.

Salmon Patties – Recipe II

1 15 oz. can salmon (drain and reserve liquid)
2 medium onions, chopped and sautéed until translucent golden brown
2 – 3 tablespoons chopped parsley (or to your taste)
2 slices bread (soaked in the reserved canned salmon liquid)
1 egg
oil for frying

Mix all the above ingredients together and form into patties. Heat oil in a
frying pan. Add salmon patties and fry each side until golden brown.

The salmon filling without frying can also be made into borekas.

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Sesame Cookies

The Cookie of the month is the Sesame Cookie that many enjoyed at our 90th Anniversary
Saturday Kiddush. A few people asked for the recipe and I’m happy to, once again, put
it in LaBoz and on the web site. (I only used the first four ingredients.) Enjoy!

1 c. margarine or butter
3/4 c. sugar
1 1/2 c. flour
1/2 c. sesame seed
1/4 c. chopped nuts (optional)
1 c. shredded coconut (optional)

Mix first four ingredients. Refrigerate over night or refrigerate for three
to four hours.

Form into balls the size of a large walnut. Place on un greased cookie sheet and flatten balls with the bottom of a smooth glass or anything
with a smooth bottom. Dip glass, if necessary, with flour.

Bake at 350 degrees for 10 minutes or until golden brown.

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Spinach Lasagna

1 jar (32 oz.) Barilla sauce or Marinara sauce (I used Barilla sauce)
1 package no-cook lasagna noodles
2 10 oz. packages frozen spinach, thawed
1 pound Ricotta cheese
1/4 cup grated Mozzarella cheese
1/4 cup grated Parmesan cheese
1 egg

Combine Ricotta, Mozzarella and Parmesan cheese with spinach (squeeze a little
of the water from the frozen spinach). Add 1 egg to this mixture.

Layer in a 9 x 13 baking pan as follows:

Cover bottom of pan with Barilla sauce. Cover sauce with 3 noodles (not overlapping
– break noodles to fit). Add sauce, layer half of spinach mixture, layer 3 noodles,
add sauce (leave some sauce for the top layer) layer the rest of spinach mixture.
Top with remaining 3 noodles and cover well with remaining sauce.

To make ahead of time, cover with foil and refrigerate 6-8 hours or overnight.

To Bake: Place pan (covered with foil) on a baking sheet. Bake at 350 degrees for 30-45
minutes. Turn off oven. Remove foil. Add Parmesan and shredded Mozzarella cheese on top
of the Lasagna. Return to the hot oven for five minutes or until the cheese lightly browns
and melts.

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Spinach Fritada

2 bunches fresh spinach – washed and cut
3 wet matzos
6-8 eggs
salt & pepper to taste

Mix crumbled squeezed wet matzos with washed cut-up spinach. Add salt, pepper and eggs.
Place in a 13” x 9” greased pan. Bake @ 400 degrees for 25-30 minutes.

Strawberry Ice Box Pie

Makes 8 servings

10 graham crackers (2 ½ by 5 inches)
1 cup sugar, divided
5 Tbls. unsalted butter, melted
½ cup unsweetened cranberry juice
2 quarts strawberries, washed, hulled and thinly sliced (save a few whole berries
for garnish)
¼ cup cornstarch
¼ tsp. salt
½ cup heavy cream

Preheat oven to 350 degrees. In a food processor, blend graham crackers with 2 tablespoons sugar,
until finely ground. Add butter and pulse until crumbs are moistened. Press mixture into the bottom
and up the sides of a 9 inch pie plate. Bake until crust is lightly browned, about 12-14 minutes.

Remove from oven and cool completely.

While crust is cooling, in a saucepan, combine 3/4 cup sugar, cranberry juice, 2 cups strawberries,
cornstarch and salt. With a potato masher, gently mash strawberries. Bring to a boil. Reduce to simmer
and cook stirring frequently, until very thick, about 1 minute.

Remove from heat and cool slightly. Stir in remaining strawberries, except those being reserved for garnish. Pour in cooled pie
crust.

Refrigerate until set, at least 4 hours, or up to 1 day.

In a large bowl, beat cream until soft peaks form. Sprinkle 2 tablespoons sugar over cream and
continue to beat until soft peaks (do not overbeat). Spread whipped cream over pie, leaving a
1 1/2 inch border around edge.

Garnish edge with whole berries.

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Sufganiyot

Makes 24 Sufganiyot

3 1/4 – 3 1/2 C. flour
2 pkgs. active dry yeast
1/2 t. cinnamon
1 C. water
1/3 C. water
1/3 C. granulated sugar
2 T. cooking oil
1/2 t. salt
1 egg
1/2 t. vanilla
1/4 C. fruit preserves (such as raspberry, blueberry, blackberry or chocolate spread)
cooking oil for deep frying
sifted powdered sugar

In a large bowl, mix together 1 1/4 C. flour, yeast and cinnamon. Set aside.

In a medium saucepan heat and stir water, sugar, cooking oil and salt until warm. Add this to flour mixture. Add egg and vanilla. Beat with electric
mixer on low to medium speed for 30 seconds. Beat on high speed for 3 minutes. With a wooden spoon stir in as much
of the remaining flour as needed.

On a floured board, knead dough until smooth and elastic (3-5 minutes). Shape dough into a ball. Place in a lightly
greased bowl. Cover and let rise in a warm place until double in size. About 1 hour.

Punch dough down on a lightly floured board. Cover and let rise in a warm place until double in size. About 1 hour.

Punch dough down again. Divide it in half. Cover and let rest for 10 minutes. Roll one portion of dough to 1/4 inch
thickness. Cut dough with a floured 2 1/2 inch biscuit cutter, dipping cutter into flour between cuts.

Place about 1/2 t. preserves or chocolate spread onto the centers of half of the circles. Lightly moisten edges of
circles; top with remaining circles. Press and seal edges together.

Fry filled doughnuts 2 or 3 at a time in deep hot oil (365 degrees) about 1 minute on each side or until golden. With
a slotted spoon, remove from oil. Drain on paper towels.

Cool and sprinkle with powdered sugar.

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T

Tomato and Cheese Frittata
15 oz. can tomato sauce
14.5 oz. can whole tomatoes (chopped)
8 oz. small curd cottage cheese
3/4 c. crumbled feta cheese
1/2 c. parmesan cheese
6 slices stale bread or matzas
4 eggs
salt and pepper to taste

In a bowl, mix tomato sauce, whole tomatoes and bread until thoroughly soaked. Add eggs, cheeses and seasonings.
Mix well. If mixture is too liquidy, add more slices of cubed bread.

Pam spray an 8 x 8 inch baking pan. Pour mixture into pan. Sprinkle on top with grated parmesan cheese.

Bake in a 350 degree oven for 45 minutes until golden brown.

Serve hot or warm.

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V

Vegetable Quiche

3 eggs
1 1/2 c. milk
1 1/2 c. shredded cheese (Mozzarella and Parmesan, to your taste)
1 – 1 1/2 c. chopped vegetables your choice of peppers, onions, mushrooms, grated carrots, broccoli, caulifower, peas, etc.)
salt to taste
2 Tbl. oil

Saute all the vegetables with oil (I used peppers, onions, mushrooms and carrots). Combine
eggs and milk. Add cheese, vegetables and salt.

Pour into a partially baked 9° pastry shell. Bake at 325 degrees for 50 minutes, or until done.
To prebake pastry shell, bake at 450 degrees for 5-6 minutes.

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Vegetable Soup

8-9 c. water
2 T. chicken style consomme or bouillon
2 c. cut-up cooked chicken
2 carrots, peeled and diced
3 celery stalks, sliced
1 medium size leek, washed thoroughly and finely chopped
1/3 c. chopped parsley
2 medium yukon gold potatoes
1/2 c. each frozen or canned peas, corn and green beans
salt and pepper to taste

You may also add fresh or frozen broccoli or cauliflower flowerets.

Bring water to a boil. Add all ingredients except the peas, green beans, cauliflower and broccoli.

Cook for 1 hour. Add the remaining vegetables. Cook for 15-20 minutes until vegetables are tender.
Season with salt and pepper.

You may have to add more water if necessary.

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Y

Yehi Ratzones – Rosh Hashsana

Phyllo With Spinach (Pareve)

Wash, cut and dry thoroughly, 2 bunches of fresh spinach. Lay about 10-12 sheets of phyllo in a sprayed or oiled
9 x 13″ pan. Brush with oil in between each sheet.

In a bowl, mix spinach with a little flour and salt. Beat 3 – 4 eggs and add to the spinach. Mix thoroughly.
Pour onto the layered phyllo. Add a layer (10-12 sheets) of phyllo, brushed with oil between sheets, on top of
the spinach. Add extra oil to the last 2 sheets to prevent them from separating.

Before baking, cut into squares (any size you want). Bake at 375 to 400 degrees until golden brown.

Serve warm.

Borekas de Calavasa or Phyllo

Makes 3 dozen

Filling:

1 can (16 oz.) cooked pumpkin
1 egg
1 T. all-purpose flour
1 t. cinnamon
1/3 c. firmly packed brown sugar

Combine filling ingredients in a bowl and set aside.

Pastry:

1 c. vegetable oil
2/3 c. water
1 t. salt
1/2 t. ground cinnamon (opt.)
3 – 4 c. all purpose flour
1 egg

(some people may want to use the phyllo sheets)

For the pastry dough:

Combine oil, water, salt and cinnamon (optional). Gradually add flour, mixing
well after each addition. Form dough into balls. With a rolling pin, roll each
ball into a circle. Place about a tablespoon of filling near the edge of each circle.
Fold circle in half, sealing edges by pressing with tines of a fork. Place them on
an ungreased cookie sheet. Brush top with beaten egg.

You may also sprinkle on top with cinnamon or a mixture of 1/2 t. cinnamon and 2 T.
sugar. Bake at 375 degrees for 20 to 25 minutes.

Prassa Patties (meat)

8 leeks
1/2 lb. lean ground beef chuck
4 eggs, divided
1 t. salt
1/8 t. pepper
matza meal
vegetable oil for frying

Sauce:

1 c. tomato-mushroom sauce
1/2 c. water

Wash leeks well to remove sand. Cut off and discard roots and tough outer leaves. Cut remaining
parts into 1/2 inch slices and place in large bowl of cold water. Change water several times
until sand and dirt are removed. Drain well.

Place sliced leeks in saucepan. Cover with cold water and cook until very tender, about 45 minutes.

Drain and cool slightly. Squeeze out as much water as possible. Grind the prasa and mix with meat,
3 eggs, salt and pepper. Mixture should be thick enough to form into patties. If not, add matza
meal as needed.

Beat remaining egg. Dip patties first in egg and then in matza meal. Fry in hot oil until golden
on both sides. Drain on paper towels.

Serve plain or with sauce.

To prepare sauce, simmer tomato-mushroom sauce with water. Add leek patties and simmer 10 minutes.
Serve hot.

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Come and Visit!

We are located in Seward Park on the corner of Morgan St. and 52nd Avenue South.

6500 52nd Avenue South
Seattle, WA 98118
(206) 723-3028

Contact SBH