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Sephardic Cooking 2009

Sephardic Cooking 2009

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RECIPES
Mediterranean Delights
Sunday, October 25, 2009

Sephardic Cooking

 

Moroccan Fish:

 

A) 2 red Peppers sliced in large pieces

1 hot pepper cut in small pieces

2 peeled lemons, sliced thinly

3 cloves garlic, chopped

 

Place all in frying pan with water.

Boil until soft for 5-10 minutes.

 

B) In a separate bowl, mix:

½ cup of olive oil with lots of paprika

Set aside.

 

C) Squeeze fresh lemon, salt and pepper over 8 fish fillets. (Salmon or tilapia.)

 

Place fish over vegetables in frying pan. Pour olive oil mixture over fish.

Baste fish very well.  Fish should be a reddish color.

 

Add: 1 cup water.

Sprinkle fresh cilantro over fish.

Bring to a boil and then simmer on medium for 20 minutes.

 

   

 

Sephardic Eggplant:

 

Dice:

1 eggplant

1 red pepper

1 red onion

 

½ cup sun-dried tomatoes.  Soak in boiling water for 20-30 minutes until soft. Drain water. Chop and set aside.

 

1 tsp. salt

1 tsp. pepper

1 tsp. cumin

1 tsp. paprika

2 garlic cloves minced

 

Fry all above until golden.

 

Then add:

½ C. green olives chopped

½ C. chopped parsley

1/8 C. toasted almonds, sliced

2 tsp. lemon

Optional: mint

 

Toss all with a little olive oil.

Serves well hot or cold.

 

   

Sephardic Lentil Soup:

 

1½ C. Red Lentils

¼ c. olive oil

2 or 3 onions, chopped

3 Celery Stalks

4 carrots, peeled and chopped

1 or 2 ripe tomatoes, peeled, seeded and finely chopped

½ C. fresh flat-leaf parsley (Italian Parsley)

1 Bay leaf

8 C. water

 

2 tsp. salt

Black pepper

1 to 2 tsp. cumin

Pinch of cayenne

Optional: lemon juice or vinegar

 

Check lentils for any stones or other impurities. Place in bowl with water to cover and let stand for a few hours. Drain.

 

Saute onions until translucent. Add the lentils, celery, carrots, tomatoes, parsley, bay leaf and water and bring to a boil.  Reduce the heat to low, cover and simmer until the lentils are tender, about 1 hour.

 

Remove the bay leaf and add rest of spices.

Ladle into bowls and serve.  

 

 

Greek Sephardic Salad:

 

1 Pound baby spinach

½ C. walnut halves, toasted

¼ C. olive oil

1 Tablespoon wine vinegar

1 Tablespoon fresh lemon juice

2 egg yolks

½ tsp. dry mustard

Salt and pepper

1/3 pound fresh white mushrooms, brushed clean and thinly sliced

 

In a large bowl, combine the spinach, mushrooms and walnuts. Whisk together the dressing ingredients and drizzle over salad. Toss well and serve.

 

 

Moroccan Carrots:

 

Peel and boil 10 whole carrots, until tender.

Let cool.

Slice into inch thick circles.

 

Season with:

1/4 c. Lemon juice

1/3 C. Olive oil

8 cloves crushed garlic

Salt and pepper

1 tsp. cumin

 

Toss well and garnish with parsley.

 

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