Displaying 1 - 9 of 9
Chicken Soup with Chicken Meatballs and Zucchini Spaghetti
In trying to eat healthfully, I have developed chicken meatballs as an alternative to matzah balls. They taste great and even look the same! But the traditionalists need not worry, as I have also provided ideas for updating traditional matzah balls.
Chocolate Quinoa Cake
This cake is surprisingly moist and delicious—great for Passover and all year round.
Camp Recipe: Hamantaschen
The great thing about hamantaschen is that you can make so many different types. Here at URJ Camp George, Canada's only Reform Jewish summer camp, we even put gummy bears in some of ours!
Murakkaba: The Moroccan Mufleta
In the Kitāb al-ṭabīẖ region of Spain, there are two recipes that correspond to the famous mufleta, which is still prepared today in the same way by Moroccan Sephardic Jews: "Murakkaba" and " Murakkaba Layered with Dates."
Hojuelas, Fazuelos, or Fijuelas
This dish takes us on a long journey from Spain to Argentina. All Sephardim are familiar with these rolled thin strips of pastry that are quickly fried and deliciously covered in sugar: they are impossibly tender and will melt in your mouth.
Isfenğ (The Andalusian Donut)
This fried pastry is common among Jews and Muslims, especially in Morocco and Israel.
Nuegados (Orange and Honey Fried Dough)
This dessert is part of the culinary heritage of northwestern Spain.
Maqrūt (Fried Diamonds with Dates and Walnuts)
This is another type of fried honey pastry common to Jews and Muslims from Morocco.
Neulas Encanonadas (Brick Pastry Rolls with Almonds and Honey)
In Le Roman d'Esther, written in the 14th century by Crescas du Caylar, there is a mention of a banquet held by King Ahasuerus in honor of the third year of his reign. Crescas mentions a dish called neulas encanonadas: a pastry confection in the shape of cigars.